Archive | January, 2013

Miso Soup with Ginger & Garlic

24 Jan

I volunteered as a kitchen helper for a Rooted Nutrition cooking class a few days ago. The topic was fermentation, which was super fascinating. I came out of the class with a mason jar of saurkraut that’s doin’ its thang on my counter (will report back about its success…I’m a little wary at the moment…)

Andrea whipped up a soup similar to this one for lunch and topped it with her homemade ‘kraut and kimchi. I didn’t have either of those on hand for dinner tonight so instead just added a squeeze of lime juice right before eating. This is a new fav for sure. Super quick and satisfying. Yum!

Miso Soup

Miso Soup with Ginger & Garlic
1 L/4 cups water
1″ fresh ginger, minced
2 cloves garlic, minced
Red pepper flakes, to taste (I used shandong pepper threads)
1 cooked chicken sausage or plain tofu, cubed
Noodles (I used buckwheat but you can use rice noodles too)
Kale, carrots, cucumber, celery, beet, shredded (really any other vegetable you can think of)
Avocado, sliced
1/2 lime, juiced
1/4 cup miso paste

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Forbidden Rice Pudding

16 Jan

I’ve been craving rice pudding ever since I got a sample at Silvestre Gusto Latino after last Saturday’s Social Bites dinner (my friend Todd and I were hobby-cheffing and had a blast. Will summarize in a later post).

There are a variety of rices in my house after I went a little crazy at Whole Foods’ 25% bulk day back in November. Forbidden rice is by far the most intriguing because of its super black colour. I thought I’d see what would happen if I substituted it in this rice pudding recipe. It turned out delicious. So delicious that I’m trying not to eat the entire pot of it now…

Rice pudding

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Recipe Redux: No-Tomato Lasagna

4 Jan

I thought I’d repost this No-Tomato Lasagna recipe as it’s been the most popular post on my blog, EVER. It seems more and more people are realizing they’re sensitive to the group of plants called nightshades, which tomatoes are included in. I recently came across this article on nightshades and was further informed on some ways they affect our bodies. I’m not sure if I’ll be going nightshade-free anytime soon (I’m a potato-chip monster…) but it’s definitely something to think about. Now to find a good cheese replacement that isn’t 800 ingredients long… 🙂

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Suffering with food allergies and/or irritations can get very limiting when making traditional recipes like lasagna. My dad’s partner, Sue, has an extensive list of foods to avoid (there’s an actual document she maintains to send to friends and family), including soy, wheat, dairy (specifically lactose), peppers and tomatoes.

I know what you’re thinking: how do you make lasagna without tomatoes?! Fear not, there is a way!

I could have gone the béchamel sauce route, but the thought of trying to find all lactose-free dairy products got overwhelming…even for me! Not to mention béchamel isn’t the healthiest choice.

I came up with this recipe after Sue sent me a link for “Nomato Sauce”. It’s definitely not tomato sauce, but stands-in pretty well in this application.

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