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miso soup

Miso Soup, Spring-ified

Soups

Homemade Miso Soup

My favorite thing about Spring is that there’s no sweating involved. I’m definitely not ready for peaches and watermelon and scorching temperatures and sweating. Mainly sweating.

But I am ready for trench coats, Spring showers and all of the produce like ramps, asparagus (hi asparagus tarts!), fresh peas (i love you pea soup!) and strawberries (hai strawberry ice cream with my new machine!).

On rainy, cloudy Spring days, this (non-traditional) miso soup is what I dream about. (It’s weird but sometimes I dream about soup instead of biscuits.)

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Miso-Glazed Squash Spring Rolls with Brown Sugar Mushrooms

Dinner, Snacks

Fall Spring Rolls: Miso-Glazed Delicata Squash, Radish Sprouts and Brown Sugar Mushrooms

I was watching the new season of Mind of Chef the other night and it’s goooooood. Oh man, I want to make and eat every single thing Gabrielle Hamilton makes on the show. There was an episode that especially stood out to me; it was all about “garbage” and waste. She, like, many chefs is constantly thinking about waste. It’s pretty incredible how many times she uses a broth over, how she reuses scraps and how she uses “waste” in other dishes in new and unexpected ways. It shows how clever and smart and conscious she is.

I, too, think about waste. Running this food blog, I’m often left with leftovers. I think about storing them, rolling leftover ingredients into another recipe and blog post. This means fresh herbs are stored in bags with a damp paper towel (do you do this? they last SO much longer), cheese are stored in bags and containers help with leftovers.

Fall Spring Rolls: Miso-Glazed Delicata Squash, Radish Sprouts and Brown Sugar Mushrooms

Today I’m teaming up with Glad to talk about World Food Day, which is next week (October 16th). World Food Day is about taking a stand against worldwide hunger. The mission is to protect food so it stays fresher, longer. It’s about being a bit aware of our consumption and of our food waste.

For each black & white food photo you post and tag #GladToShare, Glad will donate $1 to international charity Free The Children to provide a nutritious meal for a person in need in communities around the globe. Visit Glad to learn more about how you can take a stand against global hunger in honor of World Food Day.

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Healthy Dinner for One: Salmon Soba Noodle Miso Bowl

Dinner, Healthy, Healthy (ish)

Crispy Salmon Soba Noodle Bowl

My eyeballs sting and my feet sort of ache from standing all day but it’s ok because a rendition of this bowl is in front of me and Broad City is on the TV. Have you watched?

I watched Girls for the first few seasons but there was always something I didn’t like. I couldn’t really put my finger on it until I started watching Broad City, which I like a million times more, and then it dawned on me: I wouldn’t be friends with any of the women in Girls. Not one of them. They all complain about their lives and it’s annoying and boring and gets old. But Abi and Ilana, THEM MY GIRLS! I wanna hang out with them all day long.

Moving onto this bowl, it’s a single person’s dinner, though it could easily be doubled if you’re into that sort of thing.

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Ahi Tuna Avocado Toast

Sandwiches, Snacks

Ahi Tuna Avocado Toast

I have dreams of opening up a little sandwich stand that would be called “Stuff On Toast.” I feel like I’ve mentioned this before. Oh and I’d serve pie too because after you eat something on toast you might want a piece of pie. You might not, actually, but I just want to be prepared in case you do. And maybe coffee. So pie, toast and cappuccinos. It would be our three life necessities under the same small, shack-like roof.

This rendition of Avocado Toast is a bit different. Having white miso in my fridge has become a staple. I love it because in the colder months I can throw it in a pot with hot water, along with seasonal vegetables and make a quick miso soup. I’m obsessed. In the warmer months it’s awesome to have on hand for making quick miso dressing. A little ginger and sesame oil and rice vinegar are added and that’s kind of it. .

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10 Cozy Recipe to Make This January 2019

Adventures

HIIII! It’s 2019. Good gracious. I had a wonderful break full of family, Peru, reflection and rest and relaxation.

I spent the long weekend trying to get my pantry drama together and organize my spices. I always find great comfort in what organizing and a label-maker provide me. Lol.

Now that we’re here and ready for the year, I feel like we can dive into some recipes that belong in our January repertoire. The month of January is always full of healthy-ish recipes and food that brings me comfort because it’s cold!! (even in Los Angeles). Here’s a collection of some recipes that will be on repeat this month.

Aguadito – I always describe this as Peruvian Pho. It’s not exactly like Pho obviously, but it’s similar due to how herbaceous and lime-y it is. It also cures a cold with a quickness! I always make it with rice but you can add quinoa, too.

Creamy Vegan Kale + Mushroom Macaroni and Cheese – If you’re trying to eat less meat but are still seeking something warm and cozy, this is it! The “cheese” doesn’t taste strange either!

Mojito Cupcakes – These mojito cupcakes are so delicious and fluffy. I say go ahead and use any other type of winter citrus, if you’re feeling like it.

Harissa Chicken with Fluffy Couscous – This delicious harissa-smothered chicken is cooked over a bed of couscous. And then drizzled with lemon-y yogurt, pomegranate and tons of Italian parsley. Yum.

Brussels Sprouts Soba Noodle with Miso-Tahini Dressing – I make this salad dressing ALL the time. It goes well on spinach or other types of hearty greens. If you like, you can make this whole sha-bang—it’s delicious.

Citrus Poppy Seed Cookies – Is there anything better than soft cookies? NOO! I know we’re probably all cookie-ed out but these are glorious.

Miso Millet “Polenta” with Green Onion Oil + Eggplant “Bacon” – This recipe comes from Laura’s book (I still use it!) and it’s a delicious “polenta” recipe using millet. The green onion oil is super tasty. It’s a warm comforting healthy meal that makes me feel light and bright.

Vegetarian Sweet Potato Black Bean Enchiladas – These enchiladas are super delicious. They’re vegetarian and have the right amount of indulgence; they won’t weigh you down but feel nice on a cold night.

Blood Orange Poundcake – This poundcake has the perfect crumb. The blood orange zest is inside the cake and the glaze makes it super beautiful.

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