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Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need […]
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Chili-Lime Tofu with Steamed Collards and Quinoa
Here’s an incredibly delicious dish courtesy of VeganYumYum. Tofu is covered in an amazing spicy/sweet/tart glaze, and piled atop a mound of greens and grains. This particular version uses collard greens and quinoa, but this would work equally well with kale or chard on top of brown rice. Honestly, the star is the tofu. You […]
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Big Curry Noodle Pot
Here’s a quick & easy, packed-full-of-flavor slurpy bowl of goodness from Super Natural Cooking: Noodles, tofu, and onions swimming in a rich, creamy coconut curry broth. Just the right amount of spice, and a garnish of cilantro and shallots provide nice color contrast to the yellow broth. [donotprint] Lisa says: Ooooh, good choice! This is […]
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Catch-Up Post #1: CSA Soup & Asparagus Stir-Fry
[donotprint] Not sure if it was a major ice-cream headache, weekend trips, or other commitments, but somehow I’ve ended up with a backlog of a dozen or so posts to catch up on. Rather than try to recreate the magical conversations we had when enjoying these meals, I’m going to post a quick summary of […]
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Chinese Egg Noodle and Shiitake-Ginger Soup
This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious! Lisa says: I heart mushrooms. Chris says: And […]