Just Rabbit Food
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About: I'm Genna. A 21 year old New Yorker with a huge passion for food.

Full time illustration student, part time yoga teacher.

Just Rabbit Food is a blog dedicated to showcasing delicious plant-based food as well as all the amazing animal-friendly options that New York (and the other places I come across in my travels) have to offer.

http://gennahoward.tumblr.com/

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Anyone that has eaten with me knows that tempeh is my favorite major protein source. I can’t get enough of it! I cook it a few times a week, and this recipe is a standby.
Sriracha Marinated Tempeh, takes about 40 minutes (including the marinating time), serves 1 as a main, 2 as a side.
Half a packet of Tempeh - 8 oz. (If using a whole packet, double recipe), sliced into quarters. I’m a fan of the triangle shape.
1/3 cup Olive Oil
1/3 cup Sriracha
1/4 cup Soy Sauce
1-2 tablespoons Turmeric, depending on taste
Pinch of Cayenne Pepper
1 clove of garlic, chopped
1 Tomato, chopped
To start, cook your tempeh in a pot of boiling water for about 5-8 minutes. This gets rid of a touch of bitterness from the tempeh, and will help it absorb your marinade.
Bring the rest of the ingredients together in a large bowl and mix until combined. When the tempeh is done cooking, drain it, and place it in the marinade. Let it sit at least 15 minutes; you can let it sit an hour, or overnight if desired.
Place the tempeh and the tomatoes in a pan and pan fry until lightly browned on each side: about 5 minutes on each side. Drizzle a little sauce into the pan every couple minutes for a nice glaze. Since the marinade has plenty of oil in it, you don’t need to put any extra oil in your pan.
Let cool for a couple minutes, and enjoy! Goes great in pasta dishes, sandwiches, or on its own.
* This recipe can be made gluten free if you swap the soy sauce for liquid aminos. It is not soy free, but it is nut free, wheat free, and awesome.

Anyone that has eaten with me knows that tempeh is my favorite major protein source. I can’t get enough of it! I cook it a few times a week, and this recipe is a standby.

Sriracha Marinated Tempeh, takes about 40 minutes (including the marinating time), serves 1 as a main, 2 as a side.

  • Half a packet of Tempeh - 8 oz. (If using a whole packet, double recipe), sliced into quarters. I’m a fan of the triangle shape.
  • 1/3 cup Olive Oil
  • 1/3 cup Sriracha
  • 1/4 cup Soy Sauce
  • 1-2 tablespoons Turmeric, depending on taste
  • Pinch of Cayenne Pepper
  • 1 clove of garlic, chopped
  • 1 Tomato, chopped

To start, cook your tempeh in a pot of boiling water for about 5-8 minutes. This gets rid of a touch of bitterness from the tempeh, and will help it absorb your marinade.

Bring the rest of the ingredients together in a large bowl and mix until combined. When the tempeh is done cooking, drain it, and place it in the marinade. Let it sit at least 15 minutes; you can let it sit an hour, or overnight if desired.

Place the tempeh and the tomatoes in a pan and pan fry until lightly browned on each side: about 5 minutes on each side. Drizzle a little sauce into the pan every couple minutes for a nice glaze. Since the marinade has plenty of oil in it, you don’t need to put any extra oil in your pan.

Let cool for a couple minutes, and enjoy! Goes great in pasta dishes, sandwiches, or on its own.

* This recipe can be made gluten free if you swap the soy sauce for liquid aminos. It is not soy free, but it is nut free, wheat free, and awesome.

So, my Junior Thesis is done! The semester is over! It is officially summer.
In my absence, I haven’t been cooking much. But I’ve been so excited to get back into it with the arrival of some awesome summer fruits and veggies.
This Soba Noodle dish is the perfect summer lunch.Soba Noodles with Bok Choy, takes about a half hour, serves 1 or 2.
1 serving of Soba Noodles (the box I get has servings wrapped with a small bit of paper)
2-4 bulbs of Bok Choy, thickly chopped
4 Scallions/Green Onions/Young Onions, chopped
2-4 Tablespoons of Sesame oil (depending on how oily you like it) for noodles
2 tablespoons of oil for cooking the Bok Choy
1-2 tablespoons of Soy Sauce/Liquid Aminos
Pinch of Red Pepper Flakes, to taste
Salt, to taste
To start, cook your soba noodles according to the instructions given on the box. Drain and set aside.
While cooking the noodles, sauté the bok choy in some oil until cooked through, about 8-10 minutes (or until a desired sauté).
Place the noodles, bok choy, chopped scallions, soy sauce, and sesame oil into the pot you cooked the noodles in. Lightly sauté for about 5-10 minutes, adding some salt if desired. Within the last minute or two of cooking, add the red pepper flakes.
Let cool down and enjoy!
If desired, lightly toasted cashews make an excellent garnish.
* To ensure this recipe is gluten free, use buckwheat soba noodles, or a noodle of your choice and make sure to use liquid aminos instead of soy sauce. This recipe is also nut free (without the cashews).

So, my Junior Thesis is done! The semester is over! It is officially summer.

In my absence, I haven’t been cooking much. But I’ve been so excited to get back into it with the arrival of some awesome summer fruits and veggies.

This Soba Noodle dish is the perfect summer lunch.

Soba Noodles with Bok Choy, takes about a half hour, serves 1 or 2.

  • 1 serving of Soba Noodles (the box I get has servings wrapped with a small bit of paper)
  • 2-4 bulbs of Bok Choy, thickly chopped
  • 4 Scallions/Green Onions/Young Onions, chopped
  • 2-4 Tablespoons of Sesame oil (depending on how oily you like it) for noodles
  • 2 tablespoons of oil for cooking the Bok Choy
  • 1-2 tablespoons of Soy Sauce/Liquid Aminos
  • Pinch of Red Pepper Flakes, to taste
  • Salt, to taste

To start, cook your soba noodles according to the instructions given on the box. Drain and set aside.

While cooking the noodles, sauté the bok choy in some oil until cooked through, about 8-10 minutes (or until a desired sauté).

Place the noodles, bok choy, chopped scallions, soy sauce, and sesame oil into the pot you cooked the noodles in. Lightly sauté for about 5-10 minutes, adding some salt if desired. Within the last minute or two of cooking, add the red pepper flakes.

Let cool down and enjoy!

If desired, lightly toasted cashews make an excellent garnish.

* To ensure this recipe is gluten free, use buckwheat soba noodles, or a noodle of your choice and make sure to use liquid aminos instead of soy sauce. This recipe is also nut free (without the cashews).

The first two weeks of the year, I always juice for 3-5 days, surrounded by a somewhat strict raw diet. The last week or so, I’ve been integrating all foods back into my diet. I naturally eat a lot of raw food and I usually drink a juice or two a day, but I’ve been extra careful not to load my palate with heavier foods.
The other day, I was walking through the green market in Union Sq, and I came across the most fragrant beautiful rosemary. What goes well with rosemary? Potatoes. I knew exactly what would make the best dinner. These hassle backed potatoes were perfectly satisfying, as well as being light enough to sit well.
Hassle Backed - Rosemary Potatoes, takes about an hour, serves 2-4.
8 Fingerling Potatoes (any kind would work)
2-4 Tablespoons Fresh Rosemary (I bought a bunch, used about 1/3 of it)
2-8 Tablespoons Olive Oil (depending on taste)
Salt, to taste
Preheat your oven to 375 degrees F.
Simply wash your potatoes thoroughly, and using a sharp knife (cook’s works best), delicately slice into the potatoes diagonally about 3/4 down. Repeat every couple centimeters, or however thick you desire between slices.
Cover in olive oil, place in pan, and coat with salt and about 3/4 of the rosemary. Make sure the rosemary also gets a nice coating of oil.
Bake for 40 minutes. Take out of oven, add the last bit of rosemary, and bake for another 5-10 minutes.
Enjoy! These potatoes are gluten free, soy free, wheat free, grain free, and yummy! They go great with ketchup or sriracha sauce!

The first two weeks of the year, I always juice for 3-5 days, surrounded by a somewhat strict raw diet. The last week or so, I’ve been integrating all foods back into my diet. I naturally eat a lot of raw food and I usually drink a juice or two a day, but I’ve been extra careful not to load my palate with heavier foods.

The other day, I was walking through the green market in Union Sq, and I came across the most fragrant beautiful rosemary. What goes well with rosemary? Potatoes. I knew exactly what would make the best dinner. These hassle backed potatoes were perfectly satisfying, as well as being light enough to sit well.

Hassle Backed - Rosemary Potatoes, takes about an hour, serves 2-4.

  • 8 Fingerling Potatoes (any kind would work)
  • 2-4 Tablespoons Fresh Rosemary (I bought a bunch, used about 1/3 of it)
  • 2-8 Tablespoons Olive Oil (depending on taste)
  • Salt, to taste

Preheat your oven to 375 degrees F.

Simply wash your potatoes thoroughly, and using a sharp knife (cook’s works best), delicately slice into the potatoes diagonally about 3/4 down. Repeat every couple centimeters, or however thick you desire between slices.

Cover in olive oil, place in pan, and coat with salt and about 3/4 of the rosemary. Make sure the rosemary also gets a nice coating of oil.

Bake for 40 minutes. Take out of oven, add the last bit of rosemary, and bake for another 5-10 minutes.

Enjoy! These potatoes are gluten free, soy free, wheat free, grain free, and yummy! They go great with ketchup or sriracha sauce!

Rabbit Foodies! I printed this calendar with conscientious eating in mind. Please check it out. (and the money is going towards all my favorite animals)

The last few months, I’ve been working on a bunch of cool things, one of which is a seasonal fruits and vegetable calendar for 2013.
It’s a mix of Letterpress and Screen Printing. I’m really proud of it, and listed a bunch of them on Etsy. Color and plain Black versions.
Profits are being donated to Woodstock Farm Animal Sanctuary, please consider donating on your own time as well. All donations until the 1st of January are being matched!
Please check it out, and spread the word. Thanks!
https://www.etsy.com/listing/119011771/fruits-and-veggies-calendar-2013-color
https://www.etsy.com/listing/119012409/fruits-and-veggies-calendar-2013-no
(If you order before the New Year, I’ll throw in a bunch of cool goodies!)

xo

Rabbit Foodies! I printed this calendar with conscientious eating in mind. Please check it out. (and the money is going towards all my favorite animals)

The last few months, I’ve been working on a bunch of cool things, one of which is a seasonal fruits and vegetable calendar for 2013.

It’s a mix of Letterpress and Screen Printing. I’m really proud of it, and listed a bunch of them on Etsy. Color and plain Black versions.

Profits are being donated to Woodstock Farm Animal Sanctuary, please consider donating on your own time as well. All donations until the 1st of January are being matched!

Please check it out, and spread the word. Thanks!

https://www.etsy.com/listing/119011771/fruits-and-veggies-calendar-2013-color

https://www.etsy.com/listing/119012409/fruits-and-veggies-calendar-2013-no

(If you order before the New Year, I’ll throw in a bunch of cool goodies!)

xo

(Source: gennahoward)

Every year for as long as I can remember, my family has decorated Christmas cookies as an annual tradition. It’s something I really look forward to around this time of year. Many Holiday traditions don’t really apply to me and my family, so this is a really special one that is something we all really cherish. But, about 6-7 years ago, the decision to stop eating dairy and eggs halted this tradition. I had to figure out how to keep enjoying decorating (and more importantly eating), and make myself awesome cookies that made me forget about the old ones. Now I just have to figure out a recipe for the traditional Finnish Christmas Bread my grandmother always made!
Sugar Cookies: Christmas Edition!
Makes anywhere between 20-40 cookies, takes about an hour (depending on how quickly you decorate).
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 cup non dairy butter (I use soy-free earth balance)
3/4 cup granulated sugar
1 Ener-G egg (follow instructions on box, make sure to whisk with hot water)
2 tablespoons water
1 teaspoon vanilla paste
For decorating:
Cup of water (room temperature or cold)
Decorating sugars
Sprinkles
Whatever you want!
In an electric mixer (or by hand if you’re a little adventurous and a lot crazy), beat the butter and sugar until very light and fluffy, about 4 minutes on an electric mixer. Then, add the egg replacer, water, vanilla paste, and baking powder. Beat for another 1 or 2 minutes. Add the flour slowly, and beat until a nice dough is formed.
Refrigerate overnight, or for about an hour (so you can roll it easily).
On a lightly floured surface, roll out the dough to about quarter inch thickness. If at any point the dough gets to warm to cut, stick in the fridge for 10 minutes. Cut out your shapes, and place on a non-stick baking pan, or on a pan lines with parchment paper.
To get maximum sprinkle stick-age, (and make sure you wash your hands before you decorate), dip your finger in the cup of water you set aside, and lightly coat the top of the cookie. Go crazy! This is my favorite christmas tradition. My family, and a couple select friends get together, have drinks, and decorate cookies all night! It’s really a challenge to not eat all the cookies before Christmas even gets here.
This recipe is not Gluten Free, but it is soy free, nut free, and really a great simple cookie.

Every year for as long as I can remember, my family has decorated Christmas cookies as an annual tradition. It’s something I really look forward to around this time of year. Many Holiday traditions don’t really apply to me and my family, so this is a really special one that is something we all really cherish. But, about 6-7 years ago, the decision to stop eating dairy and eggs halted this tradition. I had to figure out how to keep enjoying decorating (and more importantly eating), and make myself awesome cookies that made me forget about the old ones. Now I just have to figure out a recipe for the traditional Finnish Christmas Bread my grandmother always made!

Sugar Cookies: Christmas Edition!

Makes anywhere between 20-40 cookies, takes about an hour (depending on how quickly you decorate).

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup non dairy butter (I use soy-free earth balance)
  • 3/4 cup granulated sugar
  • 1 Ener-G egg (follow instructions on box, make sure to whisk with hot water)
  • 2 tablespoons water
  • 1 teaspoon vanilla paste

For decorating:

  • Cup of water (room temperature or cold)
  • Decorating sugars
  • Sprinkles
  • Whatever you want!

In an electric mixer (or by hand if you’re a little adventurous and a lot crazy), beat the butter and sugar until very light and fluffy, about 4 minutes on an electric mixer. Then, add the egg replacer, water, vanilla paste, and baking powder. Beat for another 1 or 2 minutes. Add the flour slowly, and beat until a nice dough is formed.

Refrigerate overnight, or for about an hour (so you can roll it easily).

On a lightly floured surface, roll out the dough to about quarter inch thickness. If at any point the dough gets to warm to cut, stick in the fridge for 10 minutes. Cut out your shapes, and place on a non-stick baking pan, or on a pan lines with parchment paper.

To get maximum sprinkle stick-age, (and make sure you wash your hands before you decorate), dip your finger in the cup of water you set aside, and lightly coat the top of the cookie. Go crazy! This is my favorite christmas tradition. My family, and a couple select friends get together, have drinks, and decorate cookies all night! It’s really a challenge to not eat all the cookies before Christmas even gets here.

This recipe is not Gluten Free, but it is soy free, nut free, and really a great simple cookie.

If you’re anywhere near Brooklyn, go check out the Vegan Pop Up Shop at Pine Box Rock Shop!

Today, and next Saturday from 12-5pm! Directly off the Morgan L train stop.

Everything I bought is awesome! I made Hot Cocoa with the almond milk, powder, and dandies. So delicious!

Fresh Till Death is a really awesome company, I talked to the owner, and he said with 24 hours notice, they can deliver fresh made nut milks to most neighborhoods in north Brooklyn.

I also bought a shirt from Tafari, and talked to all the people from the Sea Shepherd Society. There’s tons of jewelry, crafts, and fresh made food. It’s really worth checking out.

Rabbit Foodies! I printed rabbit holiday cards. Please spread the word.

Hoppy Holiday cards! Perfect for you and your animal loving friends.

Letterpress and Screen printed on BFK Rives neutral PH paper.

I also was able to recycle the paper (to reduce waste to less than 5% of total paper bought) and make matching tags for gifts.

http://www.etsy.com/shop/GennaHoward

100% of the profit will be donated to Woodstock Farm Animal Sanctuary. All donations until December 31st are being matched by an anonymous donor. This is the sanctuary I volunteer at, and it means the world to me to be able to give money to them as frequently as I do. Please consider donating on your own.

xo

(via gennahoward)

I’ve been experimenting a lot with breakfast food, lately. I’ve been trying really hard to stray away from the typical bagel + tofu veggie cream cheese. I’ve also been super aware of the protein content of my breakfast, slowly trying to add more without losing taste, or having it be too much food for me to handle early in the day.
So I tried a bunch of “protein pancake” recipes, and finally landed on this super simple one. Some of the measurements might not be exact, due to me totally winging it, but it’s pretty easy to tell when a mix is done correctly or not.
Walnut Protein Pancakes, makes about 6-10 pancakes (depending on size), takes about a half an hour.
1 banana, smashed up
1/2 - 1 scoop (a bunch of spoonfuls) of Vega All-In-One, Vanilla, Chocolate, Chai, or Natural (I used natural, not exactly sure how the other flavors would work, but I think they would all add an added kick of flavor) *
Splash of any non-dairy based milk, or about 2-4 tablespoons (I use almond milk)
1/4-1/2 cup chopped walnuts, as much as desired
Non-dairy butter or coconut oil, for cooking
*any protein powder works, I really enjoy the Vega All-In-One line, but yes, it’s very expensive. Something I don’t buy often.
To start, mash up your bananas until they are a super gooey consistency, then add your milk.
When adding the protein powder, you really have to use your gut and add a little bit at a time, until you reach the consistency of pancake batter you desire. I like it a little thicker, but you just need to add enough to make them hold together when cooking. If the protein powder is too chalky for your taste, try half protein powder, half chickpea flour or almond flour for a nice texture.
Next, chop up and add the walnuts. You can omit the walnuts, or use any nut of choice, almonds, macadamia, and peanuts would work really well.
Let the mixture settle, and warm up your pan with the butter or olive oil, on medium-low heat. When ready, ladle your mixture onto the pan and let cook until brown on each side, about 5-7 minutes on each side; more or less depending on taste.
Top with butter, maple syrup, strawberries, blueberries, whatever you like, and enjoy!
This recipe is soy free/gluten free/wheat free/sugar free (all depending on your powder and flour), and super filling!

I’ve been experimenting a lot with breakfast food, lately. I’ve been trying really hard to stray away from the typical bagel + tofu veggie cream cheese. I’ve also been super aware of the protein content of my breakfast, slowly trying to add more without losing taste, or having it be too much food for me to handle early in the day.

So I tried a bunch of “protein pancake” recipes, and finally landed on this super simple one. Some of the measurements might not be exact, due to me totally winging it, but it’s pretty easy to tell when a mix is done correctly or not.

Walnut Protein Pancakes, makes about 6-10 pancakes (depending on size), takes about a half an hour.

  • 1 banana, smashed up
  • 1/2 - 1 scoop (a bunch of spoonfuls) of Vega All-In-One, Vanilla, Chocolate, Chai, or Natural (I used natural, not exactly sure how the other flavors would work, but I think they would all add an added kick of flavor) *
  • Splash of any non-dairy based milk, or about 2-4 tablespoons (I use almond milk)
  • 1/4-1/2 cup chopped walnuts, as much as desired
  • Non-dairy butter or coconut oil, for cooking

*any protein powder works, I really enjoy the Vega All-In-One line, but yes, it’s very expensive. Something I don’t buy often.

To start, mash up your bananas until they are a super gooey consistency, then add your milk.

When adding the protein powder, you really have to use your gut and add a little bit at a time, until you reach the consistency of pancake batter you desire. I like it a little thicker, but you just need to add enough to make them hold together when cooking. If the protein powder is too chalky for your taste, try half protein powder, half chickpea flour or almond flour for a nice texture.

Next, chop up and add the walnuts. You can omit the walnuts, or use any nut of choice, almonds, macadamia, and peanuts would work really well.

Let the mixture settle, and warm up your pan with the butter or olive oil, on medium-low heat. When ready, ladle your mixture onto the pan and let cook until brown on each side, about 5-7 minutes on each side; more or less depending on taste.

Top with butter, maple syrup, strawberries, blueberries, whatever you like, and enjoy!

This recipe is soy free/gluten free/wheat free/sugar free (all depending on your powder and flour), and super filling!

So, because of Ms. Sandy, a bunch of friends and I were stuck in Gainesville, Florida for an additional 4 days after Fest 11 had wrapped up, and no, I’m not complaining. Gainesville rules, and has a huge amount of vegan food for a small little university city in central Florida.

The first day, we were all tired from flying at 8 am, and needed food. The Lunchbox is a cool little outdoor eatery right outside of the hotel we were staying in. I have been to Gainesville so many times, but never tried this place. I was recommended it by a friend, and it totally exceeded all expectations. I got the Fried Sushi Balls, Edamame Hummus, and a home made lemon peppercorn soda. So many strange, inventive flavors. And although I had a fried dish, it was not greasy and totally satisfying. Me and my hotel room mates made multiple trips there over the whole week. All the sodas were awesome, definitely try one.

And of course, being that I like punk, I like mexican food, and I love tempeh, Boca Fiesta is one of my absolute favorite places in Gainesville. I wait all year to go to this place. They source locally made tempeh, and for real, everything on their menu is spot on. Over the week, I had a tempeh burrito, tvp tacos, tempeh empanadas, guacamole, a whole lots of chips and salsa, and queso; lots and lots of queso. Boca Fiesta makes an awesome vegan queso, and I crave it whenever I’m not there. They put it on most of their foods, but I can seriously get down with a big ol’ bowl of it and chips all by myself. Definitely a must-go place if you ever happen to be there.

And, every year at Fest, I go and grab Bagels and Noodles for breakfast before heading to registration. If you want a really filling breakfast for super cheap, this is your place. They make a breakfast special, with (you have to specify) tofu scramble, hash browns, and a bagel or toast, for $5. This place also has a wild selection of hot sauces, many of which I sampled. The “Pain is Good” bottle was definitely my favorite, but don’t use too much! And for a bagel place not in New York, they make an ok bagel. 

In the theme of traditions, every year, one of my first stops is Karma Cream, an all veg-freindly Ice cream/sandwich/bakery/coffee shop right on University. I get my punch card, and I managed to get it filled up by the end of the weekend, resulting in free ice cream! They have an incredible selection of vegan ice cream (and they also have dairy based ice cream, so pay attention to the labels in this place!), including horchatta, “liz lemon cookie”, coconut cream crunch, cookie dough, and tons more. The sandwiches and the baked goods are also super awesome, I highly recommend the Cowboy cookie, the Pumpkin Spice doughnut, and the Chickpea wrap. My punch card purchase (as seen above) was a brownie sunday (they even warmed up the brownie), with coconut vanilla and mocha fudge ice cream, waffle cone pieces, cookie dough bits, and rainbow sprinkles. Talk about delicious.

A restaurant I love, but happened to miss out on this trip (that is definitely worth a mention) is Reggae Shack, a Jamaican eatery with some incredible veg options, and they also make smoothies bigger than your head for only $5. I’ve never seen anyone finish one themselves. The curry seitan and the veggie patties are highly recommended. One time at Fest, I drunkenly ordered 10 veggies patties to go and ate them (or gave them away? or possibly threw them at people?) over the course of the next couple hours. I don’t actually remember doing so until I saw my bank statement the next bill I got.

The last place I’m going to mention is Leonardo’s by the Slice, an awesome pizzeria that plays punk and has black flag and jawbreaker rip off shirts for sale. What’s not to like? They also sell vegan slices! Most places in New York don’t even do that. And one slice there is a meal and a half. The vegan slice is a huge veggie filled slice with tempeh crumbles all over it. So good, and super duper filling.

Now, I’ve never been in Gainesville any time other than the Fest. Little did I know, Gainesville had way more to offer in terms of food and sights. Every Wednesday, there is a farmer’s market on SE 1st/1st. It’s a pretty large market, with tons of veggies, local baked goods, artsy stands, some guy who makes juice in his basement (the juice was really incredible btw), and they even had a Loving Hut stand! The coolest part is, after hours, the stand gave out all their food to the hungry for free. They told me a Loving Hut branch is coming to Gainesville very soon. AND, over the years, I’ve been told countless times about the locally made Tempeh. Every restaurant has it on their menu, and I’ve always wanted to take some home. At this market, I finally got my chance; I bought a frozen block for only $4, and they offered other things, like homemade kimchi, tempeh protein powder (something I’ve never seen before), and a marinated tofu.

So all in all, Gainesville rules. I look forward to going every year. The city has a lot to offer for being so small; an awesome punk scene, awesome food, alligators, and the weather was absolutely beautiful. I can’t wait to go back!

Things have been super hectic here. Hence my absence from the internet in general lately.
Regardless, I am determined to update you all with a bunch awesome fall/winter recipes to get you through the new year. Now that life has settled down (very little, but enough) you should be seeing quite a bit more of me.
But now onto the fun stuff!
I’ve been making a lot of soup lately. My room’s heater is always on the fritz, and having a nice cup of soup while working is so delightful.
This Mushroom Miso soup is a super simple, super delicious starter to any meal, or a really savory little nosh.
Mushroom Miso Soup, serves 2 hungry people, takes about half an hour.
2 - 3 cups mushroom broth*
4 heaping tablespoons of brown miso paste, to taste*
1 lb chopped mushrooms: Oyster, Trumpet, Shitake, or any mushroom desired (I used oyster)
1 block tofu, drained and cut into small cubes
4 sheets nori, cut into small strips (or a couple handfuls of shredded nori)
Salt, to taste
* If miso paste is unavailable, you can use a miso broth base. Vegetable broth works as well!
To start, wash, cut, and prepare the mushrooms, tofu, and nori. Set aside.*
Bring the broth to a boil, and once boiling, add the miso paste. I like the miso taste to be very present; if you don’t, take away a couple tablespoons for a light taste.
It should fully resolve in about 2 minutes. Then, add the mushrooms and let cook through, about 5 minutes. Add the tofu, the nori, and some salt, and cook for about another 3-5 minutes. Take off the heat, and let cool a little before serving.
* If you want, you can stir fry/bake/cook the mushrooms and tofu before adding to the soup. A little hint of smokiness can be really delicious in a simple soup like this.
And enjoy!
This recipe is gluten free, wheat free, sugar free, and super awesome.

Things have been super hectic here. Hence my absence from the internet in general lately.

Regardless, I am determined to update you all with a bunch awesome fall/winter recipes to get you through the new year. Now that life has settled down (very little, but enough) you should be seeing quite a bit more of me.

But now onto the fun stuff!

I’ve been making a lot of soup lately. My room’s heater is always on the fritz, and having a nice cup of soup while working is so delightful.

This Mushroom Miso soup is a super simple, super delicious starter to any meal, or a really savory little nosh.

Mushroom Miso Soup, serves 2 hungry people, takes about half an hour.

  • 2 - 3 cups mushroom broth*
  • 4 heaping tablespoons of brown miso paste, to taste*
  • 1 lb chopped mushrooms: Oyster, Trumpet, Shitake, or any mushroom desired (I used oyster)
  • 1 block tofu, drained and cut into small cubes
  • 4 sheets nori, cut into small strips (or a couple handfuls of shredded nori)
  • Salt, to taste

* If miso paste is unavailable, you can use a miso broth base. Vegetable broth works as well!

To start, wash, cut, and prepare the mushrooms, tofu, and nori. Set aside.*

Bring the broth to a boil, and once boiling, add the miso paste. I like the miso taste to be very present; if you don’t, take away a couple tablespoons for a light taste.

It should fully resolve in about 2 minutes. Then, add the mushrooms and let cook through, about 5 minutes. Add the tofu, the nori, and some salt, and cook for about another 3-5 minutes. Take off the heat, and let cool a little before serving.

* If you want, you can stir fry/bake/cook the mushrooms and tofu before adding to the soup. A little hint of smokiness can be really delicious in a simple soup like this.

And enjoy!

This recipe is gluten free, wheat free, sugar free, and super awesome.

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