Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!

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Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one

Ingredients:

1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water

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Directions:

Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂

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Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

I’m back! Spring quarter has begun and hopefully that means spring is coming too. Here’s a delicious and quick dinner I made with my favorite Beyond Meat! Bonus – it takes 15 minutes total and there’s only one pan to clean! Customize the amount of sriracha you use based on how much spice you like, or top your plate with an extra drizzle. This sauce is so good – I know it’ll make another appearance on my plate soon!

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Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

serves one

Ingredients:

2 cups cut broccoli

1 Chinese eggplant (the long and skinny kind)

1 serving Beyond Meat Grilled Chicken Strips (about 7 strips)

1 large tbsp miso paste

1 tsp sriracha

4 tbsp rice vinegar

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Directions:

Cut broccoli into desired sized chunks. Slice eggplant. Heat a skillet on medium heat with a little oil or cooking spray. Add the vegetables, and a dash of rice vinegar. Place a lid over your pan and heat for about 6 minutes, stirring so all sides of the vegetables cook.

Meanwhile, prepare your sauce by combining miso, sriracha, and rice vinegar. Stir until miso is dissolved.

Add about 1 tbsp of sauce and your Beyond Meat strips into the pan. Stir so the sauce coats the whole pan. Cook for 2 minutes with the lid on the pan, and then 2 more without the lid. Remove and put on a plate. Top with the remaining sauce and enjoy!

Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

The temperatures with wind chill are officially below zero, and such begins the period of time where I am ALWAYS cold. Like for real. I’m cold right now as I drink my coffee and eat my oatmeal…And the thought of going outside in 20 minutes sounds awful.

On a happier note, nothing tastes better when you’re cold that hot foods, and what is a better hot food than soup? Can’t think of anything? That’s what I thought. So when you are cold tonight, make this soup. It’s delicious, warm, and filling. You can thank me later 😉

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Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

serves three

Ingredients:

3 eggs

1 large spaghetti squash

1 packaged sliced mushrooms

1 tbsp soy sauce

1 carton vegetable stock

1 tbsp ground ginger

1 tbsp miso paste (optional)

2/3 of a package of extra firm tofu

1 zucchini

2 cups spinach

chopped green onions (for garnish)

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Directions:

Cook spaghetti squash with desired method (either microwave or oven).

Meanwhile, chop up mushrooms and zucchini. Saute them for about 5 minutes in a medium sized pan. Set aside.

Chop up tofu.

Pour vegetable stock into a large pot and add ground ginger and miso paste. Bring to a boil, allowing to boil for 5 minutes. and then lower back to a simmer. Add tofu and spinach to the pot.

Fry three eggs. I like to make them over easy so that the yolk mixes in with the soup broth when eating.

Slice spaghetti squash and half, and fork insides to turn into spaghetti-like noodles. Divide between three bowls. Add vegetables on top. Divide soup mixture among the three bowls, and place an egg on top. Garnish with scallions if desired! Eat and be warm 🙂

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adapted from: http://www.thelittlekitchen.net/tofu-kale-shiitake-mushroom-ramen-noodle-soup/#.UqdD043o-o_

Miso Pumpkin and Broccoli Bowl

It’s already almost the end of October, I’m not sure how this month has gone by so fast. The weather has gotten cold, the sun is setting early in the evening, and I’ve started to dread crawling out of my warm bed in the morning. Today, however, is a beautiful fall day with a shining sun and mild temperatures. So why not make something with the quintessential fall food: pumpkin. Pumpkin puree is used in so many recipes, but have you ever had roast pumpkin? To me it takes like a combination of butternut squash and sweet potatoes, and tastes so good served with some other vegetables. I bought a little pie pumpkin at the grocery store and had enough to use for a couple of dishes.

This bowl is once again super easy. I’m all about throwing vegetables on the stove and letting them cook while I make a sauce, and then throwing them over brown rice or bulgur or on top of salad greens.

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Miso Pumpkin and Broccoli Bowl

Serves one

Ingredients:

1 cup broccoli

1 cup cubed pumpkin

1 tsp garlic

1 tbsp PB2 (any other nut butter works as well)

1 tbsp ginger

1 tbsp rice vinegar

1 tbsp white miso

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Directions:

Heat a pan on the stove and add broccoli and pumpkin. Let cook for about 10 minutes, stirring occasionally. Meanwhile, place all sauce ingredients in a bowl and mix until combined. Once veggies are cooked, place in a bowl and drizzle with miso sauce. So easy! Add a grain for a more filling meal.

Miso-glazed Asparagus and Eggplant

To me, eggplant used to be the vegetarian alternative to Chicken Parmesan and not something I would ever want to order or cook. However, that all changed after traveling to China. I spent the summer of 2012 in Beijing and fell in love with Chinese food. My new surprising favorite? Eggplant. Sezchuan, hot and sour, garlic – eggplant was everywhere and I ate it all. Now I include eggplant in a lot of my cooking. This dish takes under 30 minutes and is delicious!

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Miso-glazed Eggplant and Asparagus

Serves 2

Ingredients:

1/2 cup bulgur

1 medium eggplant

1 bunch of asparagus

2 tbsp vegetable oil

1 1/2 tbsp soy sauce

2 tbsp white wine

1 tbsp miso

1 tbsp water

2 tsp ginger

red pepper flakes, salt, and pepper

Directions:

Prepare bulgur according to instructions on package, preheat oven to 400° F and lightly grease a large cookie sheet.

In a small bowl, add oil, white wine, miso, soy sauce, water, ginger, and red pepper flakes. Mix until combined.

Chop eggplant and asparagus in to one inch segments. In a larger bowl add about half of the sauce and the eggplant and asparagus and toss until well-coated. Place on the baking sheet and roast in the oven for 15-20 minutes. Toss halfway through cooking time.

Remove the asparagus and eggplant from oven and toss with cooked bulgur and the rest of your sauce. Add salt and pepper to taste. Serve!

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adapted from: http://dishingupthedirt.com/recipes/dinner/miso-glazed-asparagus-and-eggplant/

Miso Soup with Sweet Potato Dumplings

Another fall favorite of mine is the Sweet Potato. There are endless ways to prepare this delicious fall treat: bake them, mash them, bake them into muffins, cook sweet potato fries, etc. But how about as a dumpling filling which can be added to miso soup?  Although it’s still beautiful  during the day in Chicago, when the sun goes down there’s a fall chill in the air. Make this soup to warm you up!

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Miso Soup with Sweet Potato Dumplings

Makes 2 dinner servings

Ingredients:

1 sweet potato

2 cloves garlic

1 shallot

Pinch of red pepper flakes

1/2 tsp salt

1/4 tsp black pepper

1 baby bok choy

1 cup mushrooms

6 cups water

wonton wrappers

3 tbsp miso

4 scallions

Directions:

Cook sweet potato with preferred method (if short on time stick it in the microwave for about 8 minutes). Once potato is cooled, peel and mash it. Fry garlic and shallot in a little bit of olive oil for about 2 minutes. Add red pepper flakes, salt, pepper. Remove from heat and add to mashed sweet potato.

Meanwhile, place bok choy and mushrooms in a large pot with 2 cups water and set aside.

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Wet fingertips, place a wonton wrapper in the center of hand, and add about a tbsp of sweet potato filling i the center and squeeze sides of wrapper around filling. Repeat until there is no more filling. Place the dumplings on top on the vegetables in the large pot. Place pot over medium heat and bring mixture to a boil. Cook, covered, until wrappers are translucent (about 5 minutes). Divide dumpling mixture between two large dinner bowls.

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Add the other 4 cups of water to the pot and bring to a boil. Remove fro heat, stir in miso, and poor mixture over dumplings and vegetables in bowls. Add scallions and eat!

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Adapted from: http://www.thecurvycarrot.com/2013/04/22/miso-soup-with-sweet-potato-dumplings/

 

Check out more delicious soup recipes at Kahakai Kitchen’s Souper Sunday’s!

http://kahakaikitchen.blogspot.com/

Cucumber Noodles with Carrot Miso Ginger Sauce

Until this dish I had never tried a sauce with a vegetable base. Why would I put veggies on my veggies? This is why. The carrots mesh perfectly with the ginger and garlic, and the miso adds an extra flavor. If you’re looking to make this dish more filling, try adding some whole wheat pasta before the cucumber noodles.

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Cucumber Noodles with Carrot-Miso-Ginger Sauce

Ingredients:

For the sauce:

½ cup chopped carrots

¼ cup chopped onion

1 tbsp ginger (more to taste)

1 ½ tbsp rice vinegar

1 tsp sesame oil

2 tsp soy sauce

1 tbsp garlic

½ tbsp miso paste

½ tbsp water

For the rest:

1 large cucumber, shredded

2 mini bell peppers

½ red onion

½ chickpeas

1/8 cup tricolor quinoa

1 tbsp sunflower seeds

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Directions:

Cook 1/8 cup quinoa in pan with ¼ cup water and bring to boil. After boiling, cook for ten minutes.

Meanwhile combine ginger, onion and carrots in a food processor and blend. Add in the rest of the sauce ingredients and blend until combined. Set aside.

Stir fry onion, broccoli, and bell peppers.

Place cucumber “noodles” in a bowl, top with vegetables, chickpeas, toasted quinoa, chickpeas, and sauce. Garnish with sunflower seeds.

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Adapted from:

http://www.inspiralized.com/2013/09/16/carrot-miso-ginger-cucumber-noodles-with-sunflower-seeds-chickpeas-kale-avocado-and-red-quinoa/

Spaghetti Squash Bowl with Miso Sauce

     Looking for an easy way to change up your go-to stir-fry or salad that you eat every night but still have a healthy and easy to prepare meal? Try spaghetti squash. Once cooked, the insides turn into spaghetti-like strands, a fun and nutritious alternative to regular pasta. If you’re intimidated by the cooking time, plan on getting some work done while the squash is in the oven. Plus roasting one squash will give you several meals if you save the leftovers in a Tupperware in the fridge.

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Spaghetti Squash Bowl With Miso Sauce

Serves 1

Ingredients:

1 Spaghetti Squash (you’ll have leftover squash)

1 cup purple cabbage, shredded in big pieces

1 cup Spinach

½ a Chinese eggplant, sliced

¼ cup chopped cucumbers

1 tbsp miso

1 tbsp grainy mustard

2 tbsp rice vinegar

2 tbsp soy sauce

½ tbsp grated ginger

 

Directions:

Preheat oven to 400° and bake whole spaghetti squash for about 45 minutes, turning occasionally.

While squash is cooking, put a little oil or spray on a pan. Sauté purple cabbage and spinach together until spinach becomes darker green and wilted. Set aside. Chop cucumber and also set aside. Place eggplant on the same pan, cooking about 5 minutes on each side.

Prepare the sauce. Add all ingredients in a bowl and whisk with a fork until combined.

When timer goes off, slice squash open and use fork to scrape insides. If it’s still hard and doesn’t fork easily, put the squash back in oven and test again in 5 minutes. When squash is done, scrape with fork so it comes out in pieces like spaghetti. Place about a cup and a half in a bowl.

Add purple cabbage, spinach, eggplant, and cucumbers on top of squash, and top with sauce. I also included Beyond Meat strips for extra protein, but feel free to go without, or include a different protein like chicken or tofu. Enjoy!

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Looking for more more vegan recipes? Check out healthy vegan fridays!
the veggie nook