Mar 302015
 

In honor of Easter, I figured it was appropriate to make some “rabbit food”. Some really really tasty rabbit food that you should eat ASAP. This is my favorite hummus I’ve tried in a while, and the color is absurdly awesome. I’m hoping that if I make enough springy food, then the weather might catch on and stop being so miserable and cold. Wishful thinking…
IMG_0647
Homemade hummus- SO much better than the store bought stuff it’s not even comparable. The best part is it’s also SO easy to make. You throw things in a food processor and press a button, doesn’t get much easier than that. This recipe does have an extra step to roast the beets, but the subtle sweetness and gorgeous color it gives is so worth it.
IMG_0632
Nutritional highlights: Beets get that awesome red color from a phyto-chemical called betalain, which have mega anti-oxidant, anti-inflammatory, and detoxification properties. Simply put, it does good things for your body and you should eat it. In addition to the beets, we also have lots of fiber and protein from the chickpeas, heart healthy garlic, healthy unsaturated fats from the olive oil and tahini. One thing to note about homemade hummus: it doesn’t last as long as the store bought stuff (because it doesn’t have any of those nasty preservatives, duh). So eat in less than a week…don’t think that will be problem. Extra bonus: This recipe is gluten free and vegan/vegetarian!
IMG_0641
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted Beet Hummus
Makes about 1 1/2 cups
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What’s in it:
1 large or 2 small red beets
1 can chickpeas (15 oz, try for the less sodium kind)
1 lemon, zested and juiced (about 1 tsp zest and about 2-3 Tbspn juice)
2 small cloves of garlic (or one if they’re mega)
1 Tbsp tahini
2 Tbsp good olive oil
Salt and pepper, to taste

How to make it:
1. Roast your beets (this can be done in advance or you can use a few left over beets). Preheat your oven to 400. Cut the beets in quarters drizzle with olive oil and sprinkle with salt. Roast for about 40 minutes until beets are tender (check by piercing the center with a fork). Set aside to cool.
2. Rinse and drain your chickpeas in a colander (this helps get rid of some of the extra sodium).
3. In a food processor, add the cooled beets, garlic, half of the lemon zest, all of the lemon juice. Pulse to combine.
4. Add the chickpeas and tahini. Turn on the food processor and drizzle in the olive oil. Pulse until smooth.
5. If the hummus still seems too thick, add an additional Tbsn oil or water (for lower cal/fat) to thin it out.
6. Season with salt and pepper to taste and pulse again to combine.
7. Garnish with a few chickpeas, remaining lemon zest, and a sprinkle of sea salt. Serve with any assortment of veggies, pita, or crackers, and enjoy!
IMG_0697
e

Jan 202015
 

Are you needs for comforting, hearty foods to fight the bitter cold at odds with your attempt to desperately hang on to your New Year’s Resolution? If so, this is the recipe for you. In terms of comfort food, few things top a good hearty bolognese, so I attempted to make a meatless (gasp!), vegan (double gasp!) and super healthy version (ok, you get it). The shocking thing is, it totally worked.
IMG_0477
Despite being totally meatless, this sauce had a hearty meatiness to it, from the lentils and mushrooms. In addition to those two star ingredients, there are a whole lot of veggies hidden in there too, like carrots, shallots, celery, garlic, red pepper, and tomatoes. A little bit of red wine adds an extra richness that the sauce needs.
IMG_0500
The sauce also isn’t hard to make, and is all done in one pot like a soup or stew. I think the flavors continue to develop as it sits, so if you make this in advance and refrigerate it for a day or two it will be even more flavorful than if you eat it right away!
IMG_0510
Nutrition Highlights: Not only is this sauce meatless (that is if you skip the parm I sprinkled on top, oops), it’s also packed with nutrients. First off, it has tons of fiber from the lentils and all the veggies. The lentils also give you folate, protein, iron to name a few. There are so many veggies in here that talking about all the vitamins and minerals in there would just take way too long, but trust me this is seriously good for you. Now as to what you serve it over, that is up to you. If you’re trying to be SUPER healthy, try spaghetti squash or spiralized zucchini (or a mix of the two like I did). If you’re not ready to cold turkey the pasta, go for a whole wheat version and watch the portion size. Either way, this warm, hearty meal will keep you full and happy for hours, without derailing your 2015 resolutions.
IMG_0483
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lentil & Vegetable Bolognese
makes about 6 servings
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

What’s in it:
2 Tablespoons olive oil
5 cloves of garlic, finely chopped
3 or 4 large shallots, finely chopped (about 1 cup)
2 large carrots, finely chopped (about 1 cup)
1 stalk of celery, finely chopped (about 1/2 cup)
1 red bell pepper, seeded and finely chopped
10 ounces cremini mushrooms, finely chopped (about 2 cups)
1 cup green lentils
1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried)
1/2 teaspoon red pepper flakes (optional)
1/2 cup red wine
2 Tablespoons tomato paste
2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible)
14 oz water (you’ll fill one of those empty tomato cans to measure)
Salt and Pepper to taste

How to make it:
1. Heat a large pot over medium-high heat. Add the olive oil then the shallots and garlic. Saute for about 1.
2. Add the chopped carrots, celery, and red pepper. Saute for about 4 minutes until veggies begin to soften.
3. Add the chopped mushrooms and saute for another 3 minutes.
4. Add the lentils and herbs and a little bit of salt and pepper to taste (and optional red pepper flakes). Saute for 2 minutes.
5. Add the red wine and satue for 2 minutes so the alcohol can cook off.
6. Add the tomato paste and stir to coat the veggie-lentil mixture. Pour in the diced tomatoes and fill one of the empty cans with water and add that as well.
7. Bring the mixture to a boil, and then reduce heat to simmer and cover. Cook covered for an hour, stirring occasionally. After an hour, taste and season with salt and pepper to taste. If the lentils are not soft enough, continue to simmer a bit longer. Adjust the thickness to your liking by adding additional water if necessary.
8. Eat right away, or for even better flavor, refrigerate for a day or two before eating it. Serve over whole wheat pasta, spaghetti squash, or spiralized zucchini, or anything else you can think of!
9. Optional- top with some parm. You’re eating a bowl full of vegetables–a little cheese if OK.
IMG_0503
Step 10- drink the remaining 7/8 ths of the bottle of wine. Your welcome.
IMG_0480

Dec 222014
 

Anyone else feeling a little bit (figuratively and literally) sick of all the Christmas cookies and sweets? I have a very sweet these days, and even I am feeling a little bit overloaded by all of it. Here’s a recipe that proves that fruits and veggies can be just as festive as all those peppermint covered sugary chocolatey treats…well almost. Try this Winter Kale Salad which is as healthy as it is tasty and beautiful. To get on Santa’s nice list, serve it in a chip and dip platter so it looks like a wreath!
IMG_0327
There are so many different things you can put in this salad that would be amazing, but I decided on mostly red (roasted beets, pomegranate seeds) and green (chopped kale, granny smith apple, pistachios) with a little orange pop from some persimmons. The persimmons may have thrown off my red/green color scheme a tad, but I was intrigued by them so I bought a few. They are incredibly sweet and have a nice soft texture, kind of like a peach. If you can’t find persimmons, you can leave these out or just go with another winter fruit, like navel orange segments. A good dressing is key too, and this one is the perfect tart but slightly sweet mix, with lemon juice, mustard, vinegar, maple syrup, and olive oil.
IMG_0284
Nutritional highlights: We all know that holiday dining isn’t always a shining moment for healthful choices. This salad is a perfect addition to your holiday spread to solve that problem. Fill a big portion of your plate with this salad, and take it easy on the indulgences. There’s also some serious powerhouses in this salad. The kale, apple, and pomegranate seeds (and really all of the ingredients) have a ton of fiber that will keep you full…maybe even full enough to pass on dessert (but let’s be honest, probably not). The pistachios add healthy mono and poly unsaturated fats as well as B-6 vitamins and iron. Beets and persimmons are packed with antioxidants to help control inflammation in your body and ward of diseases. I served the salad with a little shredded pecorino on the side, but you can also mix it right in, as it adds a great saltiness that the salad needs. To keep the salad vegan you can leave it out.
IMG_0269
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Winter Kale Salad with Persimmons, Beets, Apples, Pomegranate, and Pistachio
Makes 5-6 servings as a side (3 as a main)
*vegan* gluten free*
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What’s in it:

For the salad:
5 cups finely chopped kale
1 granny smith apple
4 red baby beets, cut into 1 inch pieces and roasted
3 fuyu persimmons, cut into wedges
1/3 cup pomegranate seeds (from about ½ large pomegranate)
1/3 cup shelled roasted pistachios, roughly chopped
Optional: 1/3 cup shredded pecorino cheese (omit for vegan version)

For the dressing:
1 tablespoon Dijon mustard
2-3 tablespoons fresh lemon juice (juice from one juicy lemon)
2 tablespoons apple cider vinegar (or another light vinegar like champagne vinegar, white wine vinegar)
2 tablespoons pure maple syrup
½ teaspoon salt
¼ freshly ground teaspoon black pepper
1/3 cup extra virgin olive oil
IMG_0345
How to make it:

1.If you are roasting your own beets, preheat your oven to 425. Scrub and dry the outside of the beets but no need to peel. Cut off a tiny bit on the top and bottom end, and cut the beets into 1 inch chunks. Toss with olive oil, salt, and pepper, and roast for about 40 minutes, until the beets are tender. Alternately, you can buy already steamed or roasted beets and skip this step.
2.Prepare the remaining ingredients. Seed you pomegranate, chop the nuts, dice the apple and cut the persimmon (no need to peel skin). Chop the kale so it is small chunks, almost like a slaw. This will help the leaves get very tender as they sit in the dressing.
3.Prepare the dressing by mixing the first 5 ingredients together and then whisking in the oil gradually. Taste the vinaigrette to see if it needs more of anything (too acidic? Add more oil or maple syrup. Too bland? Up the salt and pepper).
4. Toss together the kale, apple, persimmon, beets, and all but 2 tablespoons of the pomegranate, pistachios, and pecorino. Toss with the dressing, adding gradually and tasting until it is your desire of dressed-ness.
5. To serve as a wreath, pour the salad into a chip and dip tray and sprinkle with the remaining cheese, pom seeds, and pistachios. Enjoy this festive, flavorful, and nutritious salad!
IMG_0354
Leave the leftovers (if you have any) out of Santa this year instead of cookies and maybe he’ll be looking a little fitter in his suit next year!
IMG_0305

Nov 112014
 

There is one great thing about the recent drop in temperatures…soup season is back! I typically stick to chunky vegetable soups and chilis, but I decided to see why people love creamy blended soups like butternut squash so much. I get it now.
IMG_9739
I think butternut squash soups can be too sweet sometimes, but not this one. It was loaded with spicy red curry paste, and savory garlic and onions, to contrast with the sweetness from the butternut squash and coconut milk. Topped with some crushed peanuts, pomegranate seeds (it works, I swear), and cilantro leaves, this was the perfect lunch all week long.
IMG_9768
Nutritional highlights: Butternut squash, like many winter squashes, is packed with beta carotene, which can be used in the body like Vitamin A, promoting healthy vision. It also has a lot of fiber, good for keeping things regular as well as lowering cholesterol. This soup is creamy, but still totally vegan! Light coconut milk and the natural starches in the squash give it the creamy texture we’re looking for without adding too much extra fat. The oil used in this soup is also coconut oil, which is a hot item right now. The research is still new, but coconut oil may be helpful with heart disease prevention, weight loss, and keeping our immune systems at their best (which we could all use this time of year).
IMG_9685
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Thai Red Curry Butternut Squash Soup
makes 6 small or 4 large servings
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What’s in it:
2 tablespoons coconut oil
1 onion (yellow or vidalia), chopped
1-2 teaspoons (depending on preference) grated fresh ginger
4 garlic cloves, minced
3 cups low sodium vegetable broth
1 butternut squash, peeled and cubed (about 5 cups)
1 14-oz can light coconut milk
1/4 cup red curry paste
1/4 tsp. salt, plus more, to taste
Juice from 1 fresh lime
Toppings: Cilantro leaves, chopped peanuts, pomegranate seeds

How to make it:
1. In a large pot over medium heat, head the coconut oil.
2. When it’s melted, add the onions and garlic and cook until softened, about 5 minutes.
3. Add the ginger and curry paste, and cook for another 3 minutes, stirring frequently.
4. Add the squash cubes and vegetable broth. Increase the heat to high and bring to a boil. Reduce heat, cover and simmer until the squash is softened, about 20 minutes.
5. Let it cool slightly, and blend the soup until smooth (using an immersion blender or by transferring to a blender).
6. Return mixture to the pot and stir in coconut milk, lime juice, and salt (adding more to taste). Cook the soup on medium/low for another 10 minutes until it’s warm throughout.
7. Serve topped with peanuts, pomegranate seeds, and cilantro leaves. Enjoy!
IMG_9719
You can store leftovers in the fridge for about a week, or freeze extra portions for your winter hibernation that we all know is coming.
IMG_9753
Stay warm!
IMG_9722

Jun 202014
 

OK so maybe I’m not quite Jiro (yet), but I did finally learn how to make sushi! Sushi making has been on the “things I want to learn how to do” list for quite some time, so I decided to sign Jeff and me up for a class with Sushi by Simon. Not only was the class hands on and super fun (the drink tickets didn’t hurt either), but I also walked away feeling confident that good sushi is something I can do at home. Andddd so can you! (PS pardon the low lighting photos in this post).
IMG_8681
There are only a few special tools/ingredients you need for sushi making. The first is a sushi mat, which are very cheap and easy to find. We were told to cover it in plastic wrap to save the trouble of picking out rice from in between the grates later–great call. Second is not required, but encouraged–a rice cooker. Perfectly cooked and seasoned rice is the key to sushi success, so it might be worth buying a small one, although you can get away with stove top rice if need be. Third, and almost as important and amazing fresh ingredients and sushi grade fish. Most super markets probably won’t have sushi grade fish, so you may want to find a specialty market in your are. Be sure to ask your fish counter for sushi grade fish and tell them your sushi making plans–they will cut it differently than if you were going to sear a tuna steak. In addition to the tuna and salmon, we also used avocado, cucumber, pickled daikon (it’s a type of radish that looks kind of like a white carrot), masago (the orange fish eggs), and black sesame seeds.
IMG_8672
Now check out this rolling technique. I need you all to know that this is literally the first time I have seen Jeff cook in our six years together (no, easy mac does not count). I’ve got to say I was pretty impressed.
IMG_8677
A brief overview on rolling techniques here but you’ve really just got to try it out yourself. For standard maki (seaweed on the outside), line your HALF piece of seaweed long ways along the bottom edge of the mat (closest to you). Spread a layer of rice (using wetted fingers so it doesn’t stick to much) on the bottom 3/4 of the sheet of seaweed. You leave about 1 inch along the top with no rice to help in the rolling process. You then lay your ingredients long ways in the middle of the rice. As tough as it will be, don’t put too much in there or you will have a rolling disaster. Then put your thumbs under the mat and your other fingers on top of the ingredients to hold them in place. Roll the mat up, over, and down over the ingredients, creating a little rectangular box and applying some pressure to make sure it is tight. Then do it again to finish the roll. Here’s the first one we made–a simple cucumber roll which was great to get the technique down.
IMG_8666
For inside out rolls (rice on outside) the process is similar. Start by putting the same amount of rice on the seaweed and put on anything else you want on the outside like sesame seeds/masago. Then flip the sheet so the seaweed is on top and the riceless portion is at the bottom of your mat closest to you. Put your ingredients on this riceless portion and then roll the same way as before. Serve it along with soy sauce, pickled ginger, wasabi, and, if you must, spicy mayo. A little etiquette I didn’t know about sushi condiments. You’re not really supposed to mix your wasabi into your soy, but rather just put a little bit right on the roll. Ginger isn’t supposed to be eaten with the sushi but between pieces as a palate cleanser. Last, spicy mayo is just something Americans made up (duh), and it’s essentially mayo + srirarcha. Sounds like a lot of rules, but I say if you’re making sushi at home, screw it and do what you want!
IMG_8690
Nutritional highlights: Making sushi at home can be super healthy because you have control over the ingredients. You can use mostly veggies and healthy fish–no shrimp tempura here! You can also use a thin layer of rice rather than a ton, and substitute brown rice for standard white rice. The fish used are high in protein and omega 3 fatty acids (especially the salmon). Sushi is gluten free (as long as you use tamari rather than soy sauce) and can easily be made vegetarian/vegan by omitting the fish and loading up on veggies. Feel free to get creative and use a variety of raw and cooked ingredients and see what you can come up with!
IMG_8685
And here’s the required awkward selfie from sushi class. And guess who made which hand roll?
sushi

May 272014
 

If you’re a regular tush cook reader (hi, mom), you have probably noticed that I don’t make a whole lot of Indian food. It’s not that I have anything against it, but more that I find it a bit daunting. With other types of food, I feel like I understand the flavors enough to whip something up without a recipe, but I just don’t know where to begin with Indian spices. So why, you might wonder, was I inspired to make this dish? Well, a month ago my fiance left for India (am I that much of a bridezilla already?). Really it’s just for work, and thankfully he’s back in just a few days, but I still wanted to make something to feel a little closer to him while he’s halfway across the world. Without the food poisoning.
IMG_8354
One thing that I do love about Indian food is that most of it is vegetarian. Another big plus is that most of it is spicy and has bold flavors. This recipe was all of those things and more–loaded with veggies, just spicy enough, and incredibly comforting. The kind of comforting you need when your fiance leaves for a month!
IMG_8358
Nutritional Highlights: This recipe is both healthy and filling. It’s vegan and gluten free too! The lentils provide protein and fiber, and the greens (spinach or kale) and cauliflower give tons of vitamins. Garlic and onions are associated with heart health and ginger a happy GI tract (which I’m sure comes in handy when you’re traveling in India). There’s not a single unhealthy thing about this dish…well, aside from the quantity of naan I dipped in it while eating it.
IMG_8336
…………………………………………………………….
Coconut Red Lentil Dal with Roasted Cauliflower
serves 4-6
adapted from Gourmet
…………………………………………………………….
What’s in it:

1 medium onion, finely chopped
1 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos)
2 cups low sodium vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 14 oz can no salt added diced tomatoes
3 cups packed dark green leafy greens, like kale or spinach, roughly chopped
1 cup loosely packed fresh cilantro sprigs
Juice from 1-2 limes
Roasted cauliflower (see recipe below)
Optional Accompaniments: brown rice or whole wheat naan

How to make it:

1. Cover red lentils with water and allow to sit for about 30 minutes while you prepare the other ingredients. Strain before use.
2. In a large pot, heat 1 T oil and cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
3. Stir in vegetable broth, drained lentils, diced tomatoes and coconut milk, then simmer, covered, stirring occasionally, 15 minutes. Stir in the kale and simmer, covered, until tender, about 5 minutes.
4. Squeeze in juice from one lime and taste. Season with additional salt or add more lime juice as desired.
5. Serve with roasted cauliflower and cilantro sprigs scattered on top. Enjoy!

For the Roasted Cauliflower:


Preheat oven to 450. Cut 1 small head cauliflower into floretes (or about 3 cups prepared floretes). Drizzle floretes with 1 T olive oil and season with salt and pepper (feel free to add any other spices as well). Roast for about 20 minutes or until tender and brown.
IMG_8326

May 182014
 

There are 2 important things you should get out of this post. 1) This tahini sauce is epic. I could put it on everything I eat from now until forever and be very happy. 2) Spiralizers are amazing. If you’ve never seen or used one, it’s this awesome device that basically turns any vegetable into noodles. I borrowed a friends for this recipe (thanks Jen!) but just so everyone knows, my birthday is August 24th and I will accept all gifts in the form of spiralizers. Thanks.
IMG_8235
You can basically put anything you want into this delicious bowl. I used soy-baked tofu, avocado, edamame, scallions, roasted sweet potato, and eggplant, and put it all over a big bowl of spiralized veggies (zucchini, cucumber, and carrots). After adding the magical tahini sauce and a little sriracha, this was literally one of the best meals I’ve had in a while. I know I tend to exaggerate, but I’m being serious. Seriously. It does take a little time to prepare all the components, but it’s well worth it!
IMG_8244
Nutritional Highlights: Where to begin. This is a vegan, gluten-free meal that is super filling and satisfying. There is tons of protein from the edamame and tofu. It’s also essentially vegetables on top of vegetables on top of vegetable, which means plenty of vitamins and fiber. The beauty of this meal is that you can add any mixture of veggies that you like. You can serve this as a choose your own adventure kind of meal–put out all the toppings and let each person build their own bowl…not only is it healthy but it’s fun!
IMG_8271
………………………………………………………………………………
Vegetable “Noodle” Bowl with Tahini Sauce
adapted from Inspiralized
serves 4
………………………………………………………………………………

What’s in it:

Noodles:
2 carrots, washed
1 cucumber, washed
1-2 zucchinis, washed

Toppings (choose your favorites):
1 block of extra firm tofu (+2 T soy sauce/tamari and 1 tsp sesame seeds)
2 Tablespoons black or white sesame seeds
1-2 ripe avocados, cut into cubes
1 cup shelled edamame, cooked (I buy the already cooked frozen kind and just let it thaw or zap it)
1/2 cup chopped scallions
1 large sweet potato, cubed
1 eggplant, cubed
Other options: broccoli, shitake mushrooms, or any others you like!
Optional: sriracha or hot sauce for serving

For the tahini dressing:
1/2 cup tahini
1 Tablespoon ginger, grated
2 garlic cloves, grated or finely minced
4 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari if you’re GF)
1 tablespoon sesame oil
2 teaspoons mirin or honey
2 tablespoons water (more or less as needed)

Instructions

1. In the morning or the day before you’re planning to make the dish, wrap the block of tofu in several paper towels and place on a dish with a heavy pan on top. Leave it in the fridge like this all day to drain out the liquid.
2. When you’re ready to start cooking, preheat the oven to 425.
3. Cut the tofu into cubes and toss with a 2 tablespoons of soy sauce (or tamari) and a teaspoon of sesame seeds. Allow the tofu to sit for 15 minutes if you have time. Spray a baking sheet with cooking spray and lay down the tofu chunks.
4. Cut the other vegetables you plan on roasting into small cubes (sweet potato and eggplant in my version), toss with a little olive oil or sesame oil, season with salt and spread on a prepared baking sheet.
5. Roast the vegetables and tofu in the oven for about 30 minutes, tossing halfway through, or until vegetables are tender and brown and tofu is crispy. Note: I like to keep my vegetables separate on the baking sheet so if some are done before others I can remove that portion.
6. While those are cooking, spiralize your vegetables and combine them all in a bowl. Note: If you don’t have a spiralizer, you can still make this dish, just serve over grated vegetable slaw or even some brown rice or quinoa.
7. Make the tahini dressing by whisking together all the ingredients. Add the water last and use as much as needed to create your desired thickness.
8. Toss the spiralized veggies with half of the tahini sauce. Transfer the rest of the sauce to a small dish so people can add more to their bowls as desired.
9. Set up your noodle bowl bar. In small bowls, put out tahini sauce, chopped scallions, sesame seeds, roasted tofu, roasted eggplant, roasted sweet potato, edamame, and cubed avocado. Build your bowl by starting with “noodles” adding toppings as desired, and additional sauce and sesame seeds. Enjoy!
IMG_8240
I could eat this every day. The end.
IMG_8264