1-Pot Miso Veggie Soup (with RightRice and Nona Lim)
Have you ever tried a new product and were just like 'HOW DID I LOVE WITHOUT THAT?!' Because that is totally how I feel about RightRice! I stumbled upon this product back in late February and immediately bought a few bags to try at home. It comes in 4 flavors - original, spanish, lemon pepper and (my favorite) garlic herb - and is made up of 90% vegetables. Unlike most rice and rice wannabe's, this product is made from simple, lower carb ingredients like vegetables and legumes, but keeps the same texture and flavor as traditional rice. It's got a way better, more consistent texture than a product like cauliflower rice, but is just as good for you! Plus it pack 10 g of protein and 5 g of fiber PER SERVING. Hi - give me more of that, please! Even better? It's available at Whole Foods - and you know I love shopping at WF!
When I brought it home for the official taste test my picky husband was stunned - even he loved it! We've had it served up a bunch of different ways at this point, but one of my favorites is this simple, 1-pot Miso Veggie Rice Soup! It comes together quickly and is super satisfying - the perfect sick day food. We also used hearty miso broth from our fave brand, Nona Lim, but you can definitely use your own broth here, is you prefer. I bet chicken broth would be really great, too! Oh and did I mention this all goes along with a BIG, FUN GIVEAWAY!? Yup. Keep scrolling for recipe + giveaway deets!
Before we break down the recipe, I wanted to take one quick moment and tell you about the giveaway happening over on the RightRice + Nona Lim IG pages today! They're teaming up to giveaway a Variety Pack of RightRice and Vegan Soup Sampler from Nona Lim to winners on each of their accounts, an entry is easy, but you've gotta enter to win, right? ☺️Just click the links above to get those entries in and them c'mon back so we can get some soup started and you can be eating by lunch time!
1-Pot Miso Veggie Rice Soup
Ingredients: -1 tablespoon coconut oil -1 medium onion, dices -4 carrots, thinly sliced -4 celery stalks, thinly sliced -4 cups (32 oz) Nona Lim Miso Ramen Broth (or broth of choice!) -4 cups (32 oz) water -1 package of Garlic Herb Right Rice -1 teaspoon cracked black pepper Directions: In a large soup pot over medium heat, melt your coconut oil. Add the chopped onions, carrots + celery and sauté until softened, about 8-10 minutes.
Pour in the Nona Lim Miso Broth and water into the bot and bring to a boil. Once boiling, pour in the Garlic Herb Right Rice, remove the pot from heat, and let sit for 10 minutes. Right Rice will expand and cook on it’s own in the broth.
When the timer dings, serve + enjoy! Leftovers can be saved in the fridge, but because of the rice absorbing the liquid it is best eaten fresh and hot. Serve with crackers and make for all your sick friends and family - they will thank you!
Easy peasy, right? Perfect for lunches, a quick dinner in or a sick day meal! Leftovers reheat easily - but won't last long so enjoy it while it's hot and fresh for the best flavor! Now - who's ready to WIN some RightRice + Nona Lim? I AM! Clicking over to enter now. BUT FIRST! Print out the recipe above and let me know what you think about the dish in the comments below. Enjoy, babes!
Hey everybody! It's been a while, and I'm so happy to be back posting. If you don't follow us on instagram (you can here!) then you might've missed the craziness that was the last two weeks for us. First, we spent the first few days of the New Year snowshoeing and skiing all over Mammoth Mountain...and we got ENGAGED!! After 6 years together, we're so excited to take this next fun step. We're not planning a wedding until late 2017, but I will absolutely keep you guys updated. This past Friday I turned in the first copy of my completed cookbook manuscript to my publisher as well, which was both super stressful and a huge weight off my shoulders. Now I'm just waiting on feedback and corrections while I work on editing photos for the book! To top it all off, we spent the last two weeks moving into a cute little bungalow in Fullerton, about 35 minutes from where we'd been living in Long Beach. Now we're moved in, engaged, and the book has been submitted, so it feels like everything has fallen into place. And we're really happy! Since this is the first free day I've had in a while I wanted to share a simple, delicious recipe that has become a real favorite at our place. Brussels sprouts are one of those foods people love to hate, but I actually just really love them. Roasted, grilled, fried in vegan butter, sliced into a raw salad- it's all good. But if you're hesitant to try these vitamin-rich veggies, you should start with this super flavorful recipe. It comes together so easily and is great as a side dish, snack, or whole Meatless Monday dinner! These tiny cruciferous vegetables are packed with vitamin C + K and are far heartier than you'd imagine, so they'll keep you fuller longer than your average green veggie. Have I convinced you yet? Let's preheat the oven!
You know what's better than gravy that's ready in just over 5 minutes? ALMOST NOTHING. Gravy is like my lifeblood - I could eat it slathered on just about any vegetable and I think it makes everything taste better. A good gravy, that is. I'm not much for store-bought packets, so whenever I want gravy I follow pretty much this exact recipe and whip up a batch to dump on everything. And since I've made it so many times, I've gotten pretty darn good at it. So good at it, I figured it was about time I shared it with you guys. And just in time for Thanksgiving! Kitchen time on Tofurkey Day is valuable, so who wants to waste it slaving over an hour long gravy recipe? NOT YOU! And sure as heck not me. So grab a pan, whip up a batch of this easy, flavorful gravy, and go smother some mashed potatoes in it. Or share it with our friends at the dinner table, if that's your jive turkey. Let's eat!
2 tablespoons vegan butter
1/4 cup flour (AP or WW)
2 cups vegetable broth
1 teaspoon miso paste
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
In a small cast iron pan (or sauce pan, but we like the flavor and the way the butter browns a bit more in cast iron) melt the butter over medium heat. Once melted, stir in the flour. The mixture will be chunky.
Stir and let brown for 1-2 minutes, then pour in vegetable broth, miso paste, onion powder and pepper. Whisk vigorously until completely combined. Continue to cook over medium heat, stirring occasionally for 3-4 minutes, until the mixture is bubbling and thickening.
Turn the heat to low and simmer a few more minutes, until your desired gravy thickness is achieved. Serve immediately!
Makes about 2 cups.
If you don't have flour/ want to keep it GF, you can substitute cornstarch. Start with an equal amount and use more to thicken as needed.
Leftovers can be refrigerated up to a week in an airtight container.
With just under a week left until Thanksgiving, we're rounding up the last of our favorites- the ones that are making the table this year. Part of our planning includes making a few dishes the night before the big day. It's considerably less stressful the morning of, and reduces the chances of an ingredient being forgotten in a dish
(which always happens, and is the worst).
I know by about 1 pm I'll be dizzy from whisking things into deliciousness. Hopefully by 3 pm I'll be enjoying a holiday libation and relaxing. When you prepare dishes like this ahead of time, though, you might even get to drink before 3.
Did we mention there are just 5 magical ingredients in this zesty, chunky sauce? Its vegan, gluten-free, and uses real maple syrup to sweeten things up. The secret ingredient, sweet white miso, adds a little earthy taste to the sweet maple undertones and chunky, tangy cranberries. The lemon compliments the cranberries beautifully and keeps the whole dish from being overly sweet. We hope it finds a nicy, cozy corner on your Thanksgiving table this year. You deserve to treat yourself to some of the easiest, best cranberry sauce you've ever had.
1 twelve ounce bag fresh cranberries
1 cup water
3 tablespoons freshly squeezed lemon juice
1 cup pure maple syrup
2 tablespoons sweet white miso
Rinse and drain cranberries.
In a large saucepan over medium heat, whisk together water, lemon juice, maple syrup, and miso until miso has completely dissolved. Add cranberries, bring to a boil, and cover. Cook, stirring occasionally, for about 10 minutes, until about 3/4 of the cranberries have popped open and the juices are beginning to thicken. Turn heat to low and cook for 5 more minutes, whisking several more times.
Remove from heat, let cool, and refrigerate at least two hours to set before serving.
Garnish with grated lemon peel tendrils, a few whole cranberries, or a lemon twist.
Can easily be made the night before and refrigerated until ready to be enjoyed.
Store in a sealed container in the fridge for up to two weeks.