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Vegan Recipes

Red Curry Ramen Soup

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Red Curry Ramen Soup

Toward the end of 2018 when it was getting reaaaaalllyyy chilly up here in NYC, I going out for ramen twice a week, and when it was getting hard to keep my pants button I wanted to swear it off. Being the kitchen solutioneer that I am, I decided to riff on ramen with something Thai insipired, with less salt, and NO MEAT?!? I’m just as surprised at myself as you are, but trust me when I say this bowl will have you satisfied. 

Serves: 1 | Time: 20 minutes  

 INGREDIENTS:

  • 1 c coconut milk 
  • 2 c vegetable or chicken broth
  • 3 oz dry ramen noodles  
  • 1/2 medium sweet onion, sliced
  • 1 c scallions  
  • 1/2 c sweet corn
  • 1 tbsp grated ginger
  • 1 tbsp grated garilc
  • 2 tsp lime juice
  • 1 tsp curry powder
  • 1 tsp tomato paste
  • 1 tsp rice wine vinegar
  • 1 tsp soy sauce
  • sriracha, to taste 
  • black pepper (optional) 
  • red chili flakes (optional)
  • sesame seeds (optional) 
  • fresh lime (optional) 

INSTRUCTIONS: 

  1.  Bring the the coconut milk and broth to a simmer in a large pot on medium low.
  2. Add everything but the optional ingredients and the ramen noodles to the pot, stir and cover.
  3. Once everything comes to a really aromatic boil, add your ramen noodles and cook as directed (usually 3 minutes). 
  4. Serve soup immediately with pepper, chili, flakes, sesame, lime, and scallions as a garnish. 
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Chilled Ramen Noodles with Ginger-Shallot Vinaigrette

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Chilled Ramen Noodles with Ginger-Shallot Vinaigrette

Eat em with steak, eat em with fish, eat em with forks, or chopsticks, or nothing at all. These cold and refreshing ramen noodles are gonna be your go-to side dish all summer. 

INGREDIENTS

  • 4 packs dried or fresh ramen noodles
  • 1 c chopped scallions  
  • 1/4 c light sesame oil  
  • 1/4 c mirin (rice wine vinegar) 
  • 1 tbsp low sodium soy sauce
  • 1 shallot chopped finely
  • 1 tbsp minced garlic
  • 1 tbsp honey or agave nectar 
  • 1 tbsp sesame seeds  
  • 1 tbsp grated ginger  

INSTRUCTIONS 

  1. Bring 8 cups of water to a boil and cook the ramen according to the package instructions  
  2. When you strain the noodles, reserve a little water and place them in a bowl to be refrigerated.
  3. In a large bowl, whisk together the sesame oil, mirin, soy sauce, shallots, garlic, honey, sesame seeds, and the ginger. cover and refrigerate immediately.
  4. After about 30 minutes or when the noodles and vinaigrette are cold, carefully toss the noodles in the dressing. 
  5. Serve with sliced scallions and sesame seeds. 
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Matcha Ginger Zinger

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Matcha Ginger Zinger

What I'm calling the zinger is an easy-to-make drink that'll satisfy your lingering sweet tooth (guilty) but give you a little kick, too! Think of it as having the foundations of a mojito but a distant cousin of a kombucha drink. Sponsored by Greenboxed!

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Dairy-Free Berries and Cream!

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Dairy-Free Berries and Cream!

I'll be the first to admit that I have a huge sweet tooth. Thus, I'm constantly looking for healthier ways to satisfy it. Coconut is one of nature's perfect foods. I use it in cooking, I drink it, I put it on my skin and my hair, and I use it to clean! Amazing. This recipe is easy and you can use any berries you'd like! My favorites (raspberries) are out of season, so I went with blueberries. Whether you're lactose intolerant or looking for a somewhat healthy sweet treat, I definitely recommend trying this dairy-free berries and cream recipe. In all, it took about 5 minutes of preparation (and 30 seconds to scarf down). [masterslider id="13"]

Ingredients

  • 1 can of coconut milk (if you want to make about 2 large servings)
  • Light agave nectar
  • berries

Instructions

  1. Refrigerate the coconut milk before you open the can so the good part hardens
  2. Carefully scoop it out into a large mixing bowl
  3. On high, mix the coconut milk fluff and agave nectar (to taste) until you see whipped peaks
  4. Serve with berries! You can refrigerate the coconut cream if needed be.

Enjoy! Let me know if you put your own spin on the recipe, cause I love this stuff!

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