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!
Until a few years ago at a holiday party, I thought I hated stuffed mushrooms. I'd never actually tried them before that but I wasn't a huge fan of mushrooms and it seemed to me like no matter what you stuffed them with, they could't possibly taste that great. I was very, very wrong. The older I get, the more I like mushrooms - they're still not my favorite on their own, but the earthy, rich, almost meaty flavor they lend to dishes is both impressive and delicious, as far as I'm concerned.
Anyway, a friend brought some stuffed mushrooms to that holiday party a few years ago, I tried them, and before I knew it I was popping button mushrooms in my mouth like they were going out of style. I was hooked! But that was over two years ago, and this is the first time I've made a stuffed mushroom recipe since that is just so out of this world I had to share it with you guys. I know there are tons of recipes for this dish online, but I promise this one is really good. And pretty easy, too! It's packed with flavor, the filling has great texture, and the homemade parmesan cheese on top adds some fanciness and helps keep the filling moist. The whole things comes together in your mouth like WOAH. This is a recipe worthy of sharing at your next Holiday party - it's a serious crowd-pleaser! Let's get cookin'.
INGREDIENTS Stuffed Mushrooms: 24 ounces cremini mushrooms, stems removed
2 tablespoons coconut oil
4 cloves garlic, minced
2 shallots, chopped
4 cups fresh spinach
1 cup wild rice, cooked
1/2 cup roasted red peppers, chopped
1/2 cup walnuts, finely chopped
1/2 cup bread crumbs
1/2 cup fresh parsley, chopped
1 tablespoon + 2 teaspoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
fresh chopped parsley, for garnish
1 cup cashews
1/4 cup nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder
Preheat oven to 375 degrees.
Gently wash the mushrooms and remove the stems. Place them cap down onto a lined baking sheet and set aside.
In a large cast iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft and fragrant, about 5 minutes. Add the spinach, stirring continuously until it has wilted.
Remove the pan from heat and pour the cooked veggies into a large mixing bowl. Stir in the wild rice, roasted red peppers, walnuts, bread crumbs, parsley, balsamic vinegar, salt and pepper. Toss the mixture together and set it aside to cool for a few minutes.
While the mixture cools, you can prepare the parmesan cheeze by placing all of the ingredients into a food processor and pulsing until the mixture becomes a fine meal. Save some (about 1/4-1/2 cup) to sprinkle over the mushrooms and save the rest in an airtight container in the fridge up to 2 weeks.
When the mixture has cooled enough to handle, use a spoon, ice cream scoop, or your fingers to scoop the mixture into the cap of each mushroom. The amount you use will vary depending on the size of the mushroom cap. Once all the caps are filled, sprinkle the reserved parmesan cheeze over the top.
Bake the stuffed mushrooms for 20-25 minutes, until tender. Remove from the oven, let cool slightly, and serve immediately!
It was hard to come up with just how many people this serves since it really depends on how big the shrooms are, how many people are around, and how many each person eats BUT this recipe gave me 1 packed baking sheet full of stuffed mushrooms.
Leftovers can be saved in the fridge up to 3 days. They are best reheated in a microwave or in an oven at about 350 degrees for 10-15 minutes, though they may get slightly softer after reheating.
As I'm sure you've heard, 2014 is shaping up to be the 'Year of the Cauliflower'- which basically means its the trendy veggie this year, as decided by the blogosphere. I'm sure we'll see some cauliflower craziness, but I couldn't not jump on this train, because I am a serious fan of this member of the cabbage family. (Did anyone catch last weeks Parks and Rec? Cauliflower is more than just a dead tree, people.)
I've been working with a cauliflower buffalo wings recipe intermittently since summer, but haven't made one worth sharing yet. I have, however, learned a lot about cooking and eating cauliflower. For instance, I like a little crunch to my tiny trees, and prefer them without a breading so I can still taste the cauliflower itself. After a few solid tries, we got this recipe perfect. I measure my recipe success by meal leftovers, and they were none to be found after we whipped this one up. I'm so excited about this recipe because its healthy, crazy rich in flavor, and makes a great shared meal (or leftovers!).
Instructions: KUNG PAO SAUCE: 1/4 cup water
1/4 cup braggs liquid amoinos or soy sauce
1 teaspoon apple cider vinegar
1 teaspoon sesame oil
1 1/2 tablespoons sugar
1 teaspoon crushed red pepper
1/8 teaspoon wasabi powder (optional)
2 teaspoons corn starch
1 teaspoon coconut oil
VEGGIES: 1 tablespoon coconut oil
3 cloves garlic, minced
1 medium onion, juilienned
1 bell pepper, chopped OR about 1/2 cup julienned peppers
1/2 large head cauliflower (about two cups of florets)
Cook cauliflower & garlic together in a wok or large frying pan on medium-high heat until cauliflower is slightly browned, about 3 minutes. Add onions & peppers and sauteé another 3 minutes, until onions are just becoming glassy. Add sauce and cook until sauce thickens, another 3-5 minutes or so. Remove from heat, serve over brown rice with a sprinkle of sesame seeds and green onions, and enjoy! Serves 2, saves well in the fridge for up to a week.
It was all Alex's idea. For months he'd been wanting to re-create a random, rushed, thrown-together version of this Taco Pie we'd accidentally made before. The problem? I couldn't exactly remember how we'd made it...or what we'd thrown in it. As we went over what we thought we'd need to pick up from the grocery store, pieces of the puzzle started coming back to me. Tortillas, beans...or course there were beans! And cheese!
It all came together much more efficiently and inexpensively than I could ever have imagined. It was good and cheap.
And actually sort-of looked like a pie!
We had about 50 avocados on hand this weekend anyway, and what better way to use them up?
Our neighbors have huge avocado and peach trees, and we're lucky that they get so bombarded by fruits that they share them with us. We made enough guacamole to feed 12 people out of these avocados, and still had leftovers.
But I'm okay with that...more for me.
This went from being a meal I had no memory of to a meal-time staple in our house.
It's easy to throw together, takes only 30 minutes in the oven, and is even better topped with guacamole, salsa, and fresh tomatoes.
4 sprouted wheat tortillas (or your favorite kind!)
1 cup cooked brown rice
1 15 ounce can of refried beans (Amy's brand is vegan)
1 15 ounce can black beans
1/4 cup Daiya shredded pepperjack cheese
I topped the finished Taco Pie with: guac, tomatoes, & green salsa. Add whatever strikes your fancy!
In a 9-inch springform pan, layer as follows: 2 tortillas, rice, refried beans, black beans, cheese, and the last two tortillas.
Bake at 375 degrees for 30 minutes, or until the pie is heated, the cheese is melty, and the tortillas are crispy.
Let cool for about 5-10 minutes before sliding it out of the springform pan and onto a flat surface for cutting.
Top with your favorite salsas, chiles, veggies, and guacamole, and enjoy!
Pie can be covered and refrigerated for 3-4 days.
Fried rice is traditionally greasy and egg covered. Ick.
We decided to try making a fried rice we could feel good about, one that wasn't so mutually unhealthy and damaging.
We used just onions and corn in ours for veggies (Alex can't stand peas for some reason), but they compliment the rice really nicely!
1 cup of cooked brown rice
2 cloves of garlic, minced
1/4 cup chopped onion
1/4 cup corn
2 tablespoons soy sauce
4 ounces extra firm tofu, strained and crumbled
1-2 teaspoons coconut oil for frying
Add minced garlic, chopped onion and coconut oil in a large skillet or wok.
Sauté over medium heat until onions become translucent.
Add crumbled tofu and stir.
Stir in one tablespoon of soy sauce.
Turning the heat to medium-high, add the cooked rice, corn, and remaining soy sauce and stir to combine everything.
Cook for about 5 minutes, or until rice begins crackling.
Refrigerate leftovers. Enjoy!