Dinner

Grilled Vegetables with Basil Vinaigrette

Grilled Vegetables with Basil Vinaigrette has the dressing that comes together in one minute in a blender or food processor and tastes like a beautiful basil bomb exploded in your mouth. If you want to add protein but still keep it light and vegetarian, grilled tofu or tempeh is great. INGREDIENTS: 1 medium zucchini, trimmed […]

Continue Reading

Lunch

Singapore-Style Rice Noodles

Ingredients 1 8-oz. pkg. rice vermicelli 3/4 cup low-sodium vegetable broth 3 Tbs. low-sodium soy sauce 2 Tbs. Chinese cooking wine or sherry 1 Tbs. plus 1 tsp. brown sugar 2 Tbs. canola or peanut oil 1/2 lb. shiitake mushrooms, stemmed and thinly sliced (5 cups) 1 red bell pepper, thinly sliced (1 cup) 1 […]

Continue Reading

Dinner

Mushroom Stroganoff

Serves for 4 – 6 persons. Ingredients: 8 ounces uncooked ribbon noodles 1 tablespoon olive oil 1 yellow onion, chopped 3 tablespoons whole wheat flour, divided 2 cups beefless beef broth or vegetable broth  1 tablespoon soy sauce 1 teaspoon lemon juice 1 teaspoon tomato paste 1 1/2 pounds mushrooms (half Portobello and half White […]

Continue Reading

Soups

Creamy mushroom soup with lentils and brown rice

Ingredients: 1/4 cup + 2 tsp raw cashews 4 cups of water, divided 1/2 tsp of white miso paste 8 ounces of white button or cremini mushrooms, divided 1/2 tsp of extra virgin olive oil 1/2 onion, chopped ( about 1 cup of chopped onion ) 3 cloves of garlic, minced salt, to taste 1/2 […]

Continue Reading

Lunch | Pasta

Spicy Tendersteam & Peanut Noodle Stir Fry

Ingredients: 250g wholewheat noodles (or gluten free soba noodles) 1 tsp toasted sesame oil 200g Tendersteam broccoli 250g chestnut mushrooms 1 medium red bell pepper 2 spring onions (optional) a bunch of fresh coriander (optional) For the spicy peanut sauce: 6 tsp soy sauce (or gluten-free tamari sauce) 8 tsp peanut butter 1 1/2 tsp […]

Continue Reading