Tag Archives: parsnips

Miso Ramen Noodle Soup

Quick, Easy , Vegan, Gluten-Free Miso Ramen Noodle Soup

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

Super Sweet Roasted Vegetables

Super Sweet Roasted Vegetables

Slow roasting brings out the natural sweetness of root vegetables —
Read more at http://www.vegkitchen.com/recipes/garlicky-roasted-root-vegetables/#fRlDSZmPpGA0i2id.99
Slow roasting brings out the natural sweetness of root vegetables —
Read more at http://www.vegkitchen.com/recipes/garlicky-roasted-root-vegetables/#fRlDSZmPpGA0i2id.99
Slow roasting brings out the natural sweetness of root vegetables
Read more at http://www.vegkitchen.com/recipes/garlicky-roasted-root-vegetables/#fRlDSZmPpGA0i2id.99

Slow roasting brings out the natural sweetness of root vegetables- sweet potatoes, parsnips, and beets. You can use extra virgin olive oil, or if you use Nutiva’s organic coconut oil*, it will add a gorgeous yellow orange color and rich flavor to this vegan and gluten-free side dish everyone will love. Continue reading