Recipe inspiration for the week! Feel free to adjust and substitute ingredients based on what you have in your kitchen!
1 shallot or small onion, chopped
1 tsp green garlic, minced
1 head of pac choi, chopped
5 oz mushrooms
4 cups vegetable broth
2 Tbsp miso
2 Tbsp tamari
5 oz ramen noodles
green onions, chopped
In large pot, heat oil over medium heat. Saute onion for 2 minutes. Add garlic and mushrooms and cook for 5 minutes. Add pac choi and cook for 3 more minutes.
Pour in vegetable broth and bring to a boil. Add miso and tamari, bring back to a boil, and then reduce heat to a simmer.
Bring a separate small pot of water to a boil. Add ramen noodles and cook as directed. Strain and set aside.
Ladle broth into separate bowl for serving and add ramen noodles. Top with green onions and enjoy!
(Picture and recipe adapted from: www.makingthymeforhealth.com/easy-mushroom-ramen/)
Chickpeas and Roasted Radishes
2 Tbsp olive oil
8 oz radishes, trimmed and cut into quarters
2 scallions, chopped
1 cup chickpeas, drained and rinsed
5 oz spinach
1 Tbsp lemon juice
1 Tbsp parsley, chopped
salt and pepper to taste
Preheat oven to 375F. Toss radishes in a bowl with olive oil, salt and pepper. Place radishes on baking sheet and roast for 20 minutes or until they start to brown.
While radishes are roasting, heat olive oil in pan over medium heat and cook chickpeas for about 5-8 minutes. Add spinach and season with salt and pepper. Pour in lemon juice, reduce heat, and stir.
Remove radishes from the oven. Scoop chickpea and spinach mixture onto plates and top with radishes, parsley, and salt and pepper.
(Picture and recipe adapted from: www.thingsimadetoday.com/2017/06/27/chickpeas-spinach-roasted-radishes/)
Quinoa Tacos with Pickled Radishes
1 bunch radishes
1/2 cup white vinegar
1 cup water
1 Tbsp sugar
1 tsp peppercorn
1 clove garlic, minced
1 1/2 tsp salt
1 cup quinoa
2 cups vegetable broth
3 Tbsp coconut oil
1 Tbsp cumin
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
2 green onions
1 bell pepper
4 cups salad greens
Salsa, sour cream, and/or feta cheese to top
Slice radishes into thin slices.
Combine all ingredients in a sealable jar.
Refrigerate for 1 hour before serving. (They can store for up to 2 weeks in the fridge)
Add dry quinoa to a pot and heat over medium heat. Stir frequently until slightly toasted, 3-4 minutes. Then transfer quinoa to strainer and rinse.
Return quinoa to the pot and add vegetable broth. Bring to a boil, then reduce to low heat. Cover pot and let simmer for 15-20 minutes. When quinoa has absorbed all the liquid, turn off the heat and fluff the quinoa with a fork.
While quinoa is cooking; thinly slice peppers. Place them in a bowl and mix in 1 Tbsp lime juice and a pinch of salt.
Melt coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir. Add the cumin, paprika, garlic powder, onion powder, and oregano and cook for an additional 5 minutes.
Remove from heat and add 1 Tbsp lime juice and green onions.
Warm tortillas and top with greens, quinoa, peppers, pickled radishes and other toppings of choice!
(Picture and recipe adapted from: https://www.acouplecooks.com/quick-pickled-radishes/ and https://www.acouplecooks.com/loaded-quinoa-tacos/)