If you are looking for organic, vegan options in the new year, Leslie Cerier, the Organic Gourmet Chef, showed us her recipe for miso ramen noodle soup. February 6, 2018 on Mass Appeal TV (NBC affiliate WWLP Channel 22) Chicopee, MA Continue reading
Leslie Cerier’s Miso Vegetable Ramen Noodle Soup
Chilly day! Perfect lunch is a miso ramen noodle soup. Today, the broth got its flavor from local organic ginger and wakame seaweed. All year round, I mix and match seasonal veggies for infinite varieties of miso soup. Often in the spring and summer, I will just add a quick cooking green such as bok choy. Today, being winter, I cooked local, organic, sweet parsnips and carrots from my organic winter CSA*. Sliced thin cooks quickly. Chickpea miso, one of my favorites makes a sweet, delicious, and mildly salty broth. Feel free to use other kinds of mellow and aged organic misos, seasonal root and green leafy vegetables, and different varieties of gluten-free ramen noodles for infinite variety and just because we can. Here is my recipe for a deeply nourishing and filling miso ramen noodle soup. Continue reading
Cilantro Pesto is great on pasta and super inside vegetarian sushi. Today, I ventured beyond just adding hemp seeds and black sesame seeds to my exotic organic Jade Pearl Rice and salad greens. In fact, the whole combo was new: fresh lettuce, thai basil and mustard greens from my organic garden and cilantro pesto made yesterday with garlic scapes. I made a quick and easy variation of the recipe I created for Nutiva using garlic scapes instead of garlic cloves. Continue reading
Chilly day! Perfect lunch was a miso ramen noodle soup. Noodles Soup, YUM!
There are quick and easy ingredients to make this tasty soup. Continue reading
You can make quick and easy Organic Vegetable Lo Mein with the vegetables of the season and a wealth of organic ramen noodles. Here I used broccoli and cauliflower. Other times, I use Continue reading