I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup
No recipe here. I was winging it! I added leftover veggie broth to the pressure cooker and just kept adding stuff until it looked right: bean sprouts, bell peppers, tofu, spinach, mushrooms, curry powder, Mrs. Dash salt substitute, basil, garlic, soy sauce and black pepper! Actually I’m now convinced that cooking is so simple. It’s … Continue reading Vegan Curry Soup
What an easy meal to make! Boil two cups of water, add tofu, a tablespoon of miso, mushrooms, raw spinach and cook on low for 8 minutes. Serve with green onion garnish. It’s awesome with brown rice and vegan kimchi! Continue reading Vegan Miso Soup
Soak a half cup of kidney beans in water overnight. Next morning, add the drained and rinsed beans with two cups of veggie broth to your pressure cooker. Add jalapeño peppers, cashews, mushrooms, Mrs. Dash salt substitute, a tablespoon of oil, pepper, basil, garlic and onion. Cover and cook until the whistle dances. Lower heat to … Continue reading Kidney Bean Soup
Vegan Soup: Black-eyed peas, tomato, cashew, mushrooms, onion, garlic, oil, peppers, radish and more! Continue reading
Again with the pressure cooker! That is one magic cooking utensil! I soaked 15-bean mix overnight in a pint of water. I added it and a good bit of veggie broth to the pressure cooker. I then added soy-based imitation “chicken,” mushrooms, garlic, onions, kale, salt, pepper, basil and fennel seeds. Awesome vegan lunch! Continue reading Vegan Bean Soup with Kale
The shift is in! I am rarely eating tofu and daily eating a half cup of beans! My wife challenged me to add more beans to my diet. Over my past two years as a vegan, I have ignored beans and focused on soy and tofu for protein. No more! It’s just a matter of … Continue reading Spicy Bean Soup
Whoa! Spicy! This is 15-bean soup prepared in a pressure cooker with veggie broth, half an onion, two cloves of garlic, champignon mushrooms, homegrown tomatoes, Sriracha sauce, red pepper flakes and homegrown jalepeños! It’s served over a cup of brown rice. Whoa. I am still sweating. I love this stuff! Continue reading Spicy Bean Soup
Thanks to our garden-grown peppers, this soup is smoking hot! I combined soaked beans, peppers, tomato, garlic, mushrooms, carrots, onion and seasoning in our pressure cooker and 20 minutes later, soup’s on! Continue reading 15-Bean Vegan Soup
Who said soup is only for winter? This is so spicy that I’m sweating bullets! Sriracha, red pepper flakes and kimchi! Call the fire department! Actually I love this so much! Continue reading Spicy Vegan Kimchi Soup
Spicy vegan soup strikes once again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute Combine the ingredients and cook on medium heat until boiling. … Continue reading Vegan Spicy Soup
Spicy vegan soup strikes again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s … Continue reading Good day for soup!
Yep. Did it again. Continue reading Spicy Vegan Soup … Again
Here’s the recipe, slightly adjust due to ingredient availability. It’s a Friday night thing with me. I love my spicy vegan soup! Continue reading Spicy Vegan Soup with Kimchi
1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute 1/2 cup noodles … Continue reading Spicy Vegan Soup
Often times I don’t cook with a recipe. I start throwing stuff in the pot and somehow it all turns out good in the end! That’s what I did tonight. I started out with a quart of veggie broth. I added a hefty teaspoon of red pepper flakes and an equal amount of Sriracha sauce. … Continue reading Veggie Soup
Nothing beats a bowl of hot miso soup for nutrition and ease of preparation! I boil 2 cups of water and add a tablespoon of miso with minced garlic and diced firm tofu. Later, I add spinach and stir until it softens. That’s it! Serve with brown rice and you have a nutritious, simple meal! Continue reading Miso Soup
Last night I put a quart of veggie broth in the slow cooker with some onion, garlic, mushrooms, carrots, turmeric, ground cumin and a cup and a half of Hurst’s 15-Beans. That’s a mix of beans like pinto, lima, garbanzo, split peas, kidney, white, red, lentil, you get the idea! I also added a cup … Continue reading 15-Bean Vegan Soup
Again? Yeah, don’t judge. I spent the morning freezing my bippy off while my daughter ice skated for two hours! Nothing like spicy vegan soup to warm you up! I’ve got mushrooms, brown rice cake, peppers, spinach, garlic, shallots, kimchi, Sriracha, wasabi and beer. Hmm… I’m feeling pretty good about lunch right now! Continue reading Again?
It’s just as tasty the second night! All I did was heat it up! Continue reading Leftovers
Happy New Year! I’m enjoying my biggest meal of the day with a delicious serving of mushroom soup. I added these slices of portobellos along with tofu, baby potatoes, spinach, olives, green onions, cashews and brown rice! I started with a quart of veggie stock, some garlic and basil and some jalepeños. Hope you have … Continue reading Mushroom Soup
I’m kind of happy with the way this turned out. No recipe. I just kept adding stuff and ended up with an awesome vegan meal: Leek Onion and Mushroom Soup with tofu, cilantro, Asian chives, peppers and beer! Cheers! Continue reading Leek Soup
Can’t stop! Continue reading Addicted to Spicy Vegan Soup!
When I first started out cooking, I had to have a recipe there guiding me along every step of the way. These days, I just wing it. You know, it’s kind of hard to screw up! You learn what tastes good together and then it’s just a matter of how much do you add. For … Continue reading Spicy Vegan Soup with no recipe
Here’s an updated recipe of my famous spicy vegan soup! It’s famous around our house, at least. I’ve posted it to My Fitness Pal. But here’s a screenshot: Continue reading Recipe: Spicy Vegan Soup
When it’s cold and rainy out, nothing is better than piping, hot spicy vegan soup! I started with four cups of veggie broth and added sliced rice cake (Korean ttok). Then I added a teaspoon of red pepper flakes, a teaspoon of Sriracha, tofu, garlic, onion, a teaspoon of soy sauce, a teaspoon of canola … Continue reading Spicy Vegan Soup
Friday night is when I usually make spicy vegan noodle soup. Here’s the basic recipe. This time I used nacho chips, spinach and Pad Thai sauce with MSG. I paid the price. Even though I ran four miles after work, I gained three pounds the morning after! Delicious though. I’ll work off those pounds this … Continue reading Spicy Vegan Soup
I don’t know why, but I always gain weight when I eat spicy noodle vegan soup! For some reason, it never stops me. My mouth is on fire thanks to a tablespoon of red pepper flakes and Sriracha sauce! This is one of my all-time favorite vegan meals. This time I added Korean Tok (sliced … Continue reading Happy Saturday!
I’m okay with every day’s food being nearly the same…as long as it tastes this good! I’m addicted to spicy hot foods. This awesome soup has a tablespoon of red pepper flakes, a tablespoon of Sriracha sauce, a handful of tofu, fresh spinach, veggie broth and baby portabella mushrooms! If you have visited the blog … Continue reading Ground Hog Day
Happy Memorial Day Weekend! Great weather, a couple of family trips to the swimming pool and good food equals a super start to summer. What’s better than spicy noodle soup? Here’s the basic recipe. I modified it slightly by not using oil. Love this stuff! No good news on my weight. I hit 203 and … Continue reading Spicy Noodle Tofu Soup
These days I’ve been eating oatmeal for breakfast, but we ran out! Miso soup is a great alternative. I added a handful of fresh spinach with a cup of homemade diced firm tofu. My wife made some great kimchi too! Continue reading Korean Breakfast is healthy!
Always a simple and filling breakfast, miso soup is a Korean mainstay. I make mine with two cups of water, spinach, tofu and a heaping tablespoon of miso paste. The radish kimchi and some brown rice make this a healthy start to the day! Continue reading Miso Soup
Yesterday I discovered an app called Steller. It has a variety of layout templates and styles to make it simple to share photos, video and text. I experimented a little with my breakfast: How to make Miso Soup. Not sure of the availability with other-than-Apple products, but it’s free, it’s good-looking and it has a … Continue reading New iPhone App
Okay, okay. I love my Spicy Noodle Soup. Here’s the recipe! I’ve been busy lately, so apologies for the lack of creative posts. Hopefully I’ll have some time this weekend! Continue reading Spicy Noodle Soup
Buckle up. This meal is so spicy it’ll make your eyes water! I love it. It’s without a doubt the best I’ve ever made. I’m debating a third serving right now. 2 tablespoons canola oil 3 cloves garlic, minced 1/2 cup extra firm tofu, diced (I used homemade!) 4 cups broth (organic veggie) 4 oz … Continue reading Spicy Asian Soup
It’s our first ice storm of the season. I’m such a wimp driving in winter now. I grew up in Michigan. The problem is the people in Maryland don’t know how to drive in winter conditions. They go too fast and I’ve seen too many accidents. I prefer to stay home on an icy cold … Continue reading Spicy Noodle Soup
A nice thing about snowy days … I get to telework from home. It’s nice to have access to the kitchen here. Today I whipped up a trusty old menu: Spicy Thai Noodle Soup. Here’s the recipe. Nothing better when there’s snow and ice outside your window than to be eating spicy, hot noodle soup! Continue reading Spicy Thai Noodle Soup
I started cooking this morning at 5:30. I’ve made this recipe dozens of times, but each time I try something a little different. Recipe: 2 tablespoons olive oil 3 cloves garlic, minced 4 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles 2 tablespoons tamari soy sauce 1 tablespoon sriracha … Continue reading Spicy Noodle Soup
When I woke up this morning I had no idea I’d be making Curried Vegetable Bisque. But while surfing the web I found this video about making soups with our soy milk maker. I didn’t have cilantro or tamari soy sauce, so I made a quick trip to Wegman’s to pick up supplies. By the time I got back and prepared everything, my breakfast had turned into brunch.
This is turning into a Friday night special for us. We love the spice!
I made an awesome vegan soup tonight modified from a recipe I found here. 2 tbs oil 2 cloves garlic, minced 3 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles (also called pad thai noodles) 1 tbs soy sauce 1/4 tsp sriracha (hot sauce!) 1 cup bean sprouts 1/4 … Continue reading Spicy Thai Noodle Soup
I have to give my lovely wife props this morning for making traditional Korean Doenjang jjigae (된장 찌개). It’s tasty and if you love Korean food, you must try it! Here’s a good recipe to try from the Messy Witchen. I didn’t eat this because it’s not vegan. Jen didn’t use seafood, but she did … Continue reading Doenjang jjigae 된장 찌개