Mushroom Stroganoff with Creamy Miso Pasta
Ingredients :
10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK1 cup cashews2.75 cups water, divided2 tablespoons olive oil1 pound portobello mushrooms, quartered1 medium onion, chopped2 cloves garlic, minced3 tablespoons all-purpose flour2 tablespoons Miso Paste-Mellow White MO2 teaspoons Dijon mustardsalt to taste
Vegetarian Sushi Salad
Ingredients :
2 cups frozen shelled edamame beans4 cups cooked brown rice4 Persian cucumbers, sliced into rounds3 avocados, peeled and sliced2 cups baby spinach leavesExtra-virgin olive oil1 tablespoon sesame seeds (white, black or both), toasted4 nori seaweed sheets, toasted and cut into thin stripsSea salt and black pepper3 tablespoons miso paste1 talespoon toasted sesame oil1 tablespoon mirin1 teaspoon granulated sugar1 teaspoon sesame seeds (white, black or both), toasted
Roasted Vegetable Ramen Soup
Ingredients :
1 medium carrot, peeled and cut into bite-sized chunks1 medium zucchini, cut into bite sized pieces½ Pound baby red potatoes1 Cup cup broccoli florets3 cloves garlic, minced1 scallion, thinly sliced, green and white parts separatedOlive oil1 package instant ramen, without spice packetVegetable stockSalt and pepper to taste
Shiitake Mushroom and Potato Miso Stew
Ingredients :
1 tablespoon white miso paste1 tablespoon light soy sauce1 teaspoon dark soy sauce2 tablespoons coconut sugar1 tablespoon vegetable oil5 garlic cloves, minced1 shallot, minced700 grams potatoes, cubed150 grams carrots, cubed10 dried shiitake mushrooms, soaked in water for at least 2 hours and halved2 cups water1 small bunch cilantro, chopped, for garnish
Vegetarian okonomiyaki (Japanese cabbage p
Ingredients :
* 4 egg* 80 g plain flour (~ 1/2 cup)* 1 tbsp soy sauce* 1/2 tsp pureed ginger* black pepper* 120 g finely shredded green cabbage (~ 2 cup)* 1 small carrot, grated* 2 spring onion, thinly sliced* 1 tbsp oil
Crispy Teriyaki Tofu
Ingredients :
3 tablespoons vegetarian teriyaki sauce2 green onions, chopped1 tablespoon sherry1 teaspoon minced garlic1 teaspoon Sriracha sauce0.5 teaspoon ginger paste5 tablespoons cornstarch1 (14 ounce) package extra-firm tofu, pressed and cut into slices2 tablespoons olive oil