Tag Archives: vegetables

Miso Ramen Noodle Soup

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

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

Creative Cooking with Sea Vegetables New Class time starts 2PM

Nori Rice Rolls with Ginger Tofu

Sunday, January 21; 2:00PM-5:30PM; Amherst, MA

Hands on Organic Farm to Table Cooking Class

Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they’re great for the hair and skin. Alaria, arame, dulse, kelp, nori… learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea.  We will eat what we cook for our dinner. Continue reading

Maple Teriyaki Stir Fry Tempeh and Vegetables

Maple Teriyaki Stir Fry Tempeh and Vegetables recipe by Leslie Cerier for Coombs Family Farm

Quick, easy, rich and flavorful, feel free to change the vegetables with the seasons. Here I used a colorful combination of cauliflower, broccoli, celery and carrots with tempeh. You can use extra virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free dish. Serve over a bed of rice, quinoa or noodles for a fun meal. Continue reading

Vegetarian Cooking from the Heart with Leslie Cerier

​”​I’m offering people a recipe for inspiration.” ​​Leslie Cerier Continue reading