Make a Meal out of Miso

Miso

Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!… 

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Coconut Curry Cauliflower Mash

We enjoyed a drink with our dear friends Joel and Shanna the other day and what came up? Food, eating and recipes we enjoy, shocking I know! This recipe is courtesy of Tim Ferris and we actually enjoyed it at a dinner we had with him a few months back but I totally forgot about it until our friends reminded us of it. This recipe is an awesome alternative anytime you feel like a potatoe-y goodness but want a bit fewer cals and carbs. It tastes delicious and given that is it pretty much all vegetables, it is packed with a ton of nutrients and is quite filling. Last night we made some homemade curry and put it over this. It was phenomenal!

Coconut Curry Cauliflower Mash
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 1 small head cauliflower (about 1½lbs), roughly chopped
  • ¼ cup cashews, chopped (soak for 30min up to 8 hours prior to making)
  • ¾ cup unsweetened coconut milk (feel free to use a light version if you’d like)
  • Salt
  • 2 Tbsp water
  • ¼ tsp curry powder
  • Ground cinnamon
Instructions
  1. Soak cashews for 30 min to 8 hours. Not required but suggested for a creamier mash.
  2. Place cauliflower, cashews, coconut milk, salt and water to a boil. Reduce heat cover and simmer for 20 minutes.
  3. Sprinkle in curry and a dash of cinnamon. Mash with fork or immersion blender until it is a mashed potato like consistency. Add more salt, cinnamon or curry as needed.
  4. Serve as a side with your choice of topping, or top with anything of your choice!

Photo Credit: Detoxinista

Vegan Lettuce Wraps

I came up with this recipe and since then, I pretty much make it every time I ask myself “What am I possibly going to make for dinner tonight?!”

There is a nice contrast between the hot filling and the cool crisp lettuce… all combined with a crunch from the final few ingredients. It is incredibly healthy and incredibly delicious.

Enjoy!

Vegan Lettuce Wraps
 
Cook time
Total time
 
Serves: 6
Ingredients
  • For Sauce
  • 1 tsp five-spice powder, divided
  • ½ cup soy sauce or (braggs liquid aminos for gluten free)
  • 3 tablespoons oyster-flavored sauce
  • ½ teaspoon arrowroot
  • 1 Tbsp chili garlic sauce
  • For Filling
  • ½ cup farro (use quinoa for gluten free version)
  • 1 Tbsp olive oil
  • 1 shallot, diced
  • 1 package (15oz) soft tofu, drained
  • 4 cups mushrooms, diced
  • 2 cups bean sprouts, chopped in half lengthwise
  • 1 bunch scallions, sliced
  • 1 can water chestnuts, drained
  • 1 cup cashews
  • 1 head of butter lettuce
Instructions
  1. Cook farro (or quinoa) according to package directions.
  2. Make sauce by combining ½ tsp five-spice powder with remaining ingredients and whisk together. Set aside.
  3. Heat oil and cook shallot until fragrant and it starts to be come transparent.
  4. Add block of tofu and smash with a wooden spoon until it becomes small chunks. Season with remaining ½ tsp of five-spice powder. Cook until slightly browned, approximately 5 minutes.
  5. Add mushrooms and cook until tender.
  6. Meanwhile prepare lettuce wraps, but removing butter lettuce leaves and setting aside.
  7. Add cooked and drained farro and sauce. Cook for a few more minutes until mixed together.
  8. Finally add bean sprouts, water chestnuts, cashews and scallions. Mix together and then remove from heat.
  9. Spoon a bit of the filling onto a plate with a side of the butter lettuce leaves. Make individual wraps at the table in order to not have lettuce get soggy.