Udon Noodle Soup (Vegan) 1qt. Veggie stock plus 3 cups of water 1 Pack of Japanese Udon noodles 1 pack of extra firm tofu, cubed 1 onion, sliced 2 tbsp. fresh ginger, minced 3 cloves garlic, minced oil for sauteeing sesame oil, to taste soy sauce, to taste ( I added 1/4 cup) salt to taste lime juice, to taste radishes, sliced, for garnish scallions Fresh Mint
EASY VEGAN PAD THAI Lo Mein noodles 4 cups broccoli 4 T brown sugar 3 T lime juice 4 T soy sauce 2 garlic cloves, minced 6 green onions, chopped 1 T olive oil Fresh cilantro, chopped (garnish) Peanuts, chopped (garnish)
Butternut squash Soup & Grilled Garlic Crostini. 1 Butternut squash, Roasted with olive oil and salt and pepper;1 onion diced, 3 cloves of garlic, minced, 1 qt veggie stock, and & pepper to taste, heavy cream, as needed. sautee onion & garlic, add veggie stock, simmer for 10 minutes. On a blender, blend squash and stock until smooth. Add cream as needed and serve with grilled garlic crostini.
Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce to create this decadently delicious vegan carbonara. busy mom, healthy mom, healthy food, health and fitness, pasta