Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

Chinese Potstickers

Chinese Potstickers


  • 8oz tofu crumbled
  • one carrot, peeled and chopped
  • one zucchini, chopped
  • a couple of button mushroom, chopped
  • one celery, chopped
  • handful of broccoli, chopped
  • fresh cilantro
  • 1/4 tsp salt and pepper
  • 1 tbsp of soy sauce or BRAGGS
  • 1/2 tbsp vinegar
  • 1/2 tbsp nutritional yeast

Mix ingredients for the filling in a bowl. Place a spoon full in the mix into the center of the pot-sticker. wet the sides and gentle press together.

Fry: heat 2 tbsp of oil in a large skillet. Add closed pot-stickers. brown on each side. Pour 1/3 of water and cover lid. lower the flame and wait until all the water has been absorbed.

Serve while hot with your favorite sauce.

AWESOME vegan Veggie Pasta BAKE excellent recipe

Oh my goodness… I was not at all in the mood to cook tonight, but I found myself motivated by the idea of a baked pasta… I looked into my fridge to see what we had in the veggie bin… and the idea hit me… this is what I did…


  • pasta
  • olive oil
  • chopped tomatoes with juice.. 2-3 tomatoes
  • 1 pepper if you like – I don’t because my kids eat it..
  • 1 carrot
  • 1 onion
  • a bit of cauliflower
  • one stick of celery
  • a bit of broccoli
  • a zucchini / squash
  • garlic – I use 5 cloves.. but that’s a lot
  • herbs: fresh thyme, oregano, sage, parsley, basil, garlic chives (whatever you have)
  • tofu – one block – FIRM or Extra FIRM
  • red wine vinegar
  • pinch of sugar

I cook my pasta with boiling water salt and a bit of oil.. drain pasta when ready and wash with cold water.. set aside

wash your veggies and cut them into bite sized pieces..

Heat the oven to 425

on the stove: Add oil to pan and saute onion and garlic for 2 minutes then add all other veggies…

cook for 5 minutes.. about maybe 8-10

add tomatoes with juice, sugar and vinegar.. saute for another 15 minutes. Then, add tofu cubes. Mix.

add veggie stock or water if it gets dry

Add pasta to the veggies… mix.. cook for 2-3 minutes..then add herbs

transfer to a baking dish.

bake at 425 for 10 minutes and lower heat to 320 and cook for 25 more minutes…..don’t let it burn!

add fresh parsley on top.. and serve..

Krista’s Christmas Granola Recipe


Krista’s Christmas Granola Recipe


  • 8 cups rolled oats
  • 1 1/2 cups wheat germ
  • 1 cup sunflower seeds
  • 1 cup finely chopped almonds
  • 1 cup finely chopped cashews
  • 1 cup finely chopped pine nuts
  • 1 1/2 teaspoons salt
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup agave nectar
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup sweetened dried cranberries
  • 1/2 cup dried dates


  • Preheat the oven to 325 degrees F. Line baking sheets with parchment.Combine the oats, wheat germ, sunflower seeds, almonds, cashews, and pine nuts in a large bowl.
  • Stir together the salt, brown sugar, maple syrup, agave nectar, oil, apple sauce, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. dsc00459
  • Spread the mixture out evenly on the baking sheets.
  • Bake in the preheated oven until crispy and toasted, about 20 minutes.dsc00468
  • Stir once halfway through. Cool, then stir in the dried fruit.dsc00471
  • Store in an airtight container.

Spinach-Vegetable Stuffed Portobello Mushrooms with Home-made Italian Dressing Recipe

Portobello Mushrooms are the meatiest of the mushrooms and a favorite in my family. When stuffed with veggies, tofu, TVP, couscous, quinoa, they make an excellent nutritious dinner.

This recipe is quick, easy and so yummy!!!

Tip on cleaning your mushrooms:

As with most other mushrooms, portobello mushrooms should not be washed.  Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap.  You may alternately use a small sharp knife and cut the stem even with the inside of the gills.

  1. Twist or cut off stems from mushrooms. Chop stems; set aside.
  2. Use a spoon or sharp knife to scrape out the gills from mushroom caps; compost gills.

Vegan Spinach-Vegetable Stuffed Portobello Mushrooms


  • 4 large portobello mushrooms (about 1 lb.), cleaned
  • 1/2 cup Italian Dressing (I make my own- Recipe below)
  • 1/4 cup red pepper, chopped
  • 1 carrot, pealed and chopped
  • 1/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 20 oz. fresh spinach
  • 1/4 cup grated vegan parmesan ‘cheese’

Home-Made Vegan Italian Dressing

  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 tsp dried marjoram
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar

Dressing Preparation:

Combine all the ingredients in a container with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.

Meal Preparation:

Preheat oven to 375°F.

Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined baking pan.

Heat remaining dressing in sauce pan on medium-high heat. Add mushroom stems, red pepper carrots, onion and garlic; cook and stir 4-5 min.

Add spinach.

Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min.

Spoon evenly over mushroom caps; sprinkle with “cheese”.
Bake 18 to 20 min. or until mushrooms are tender. Meanwhile, Boil some corn in water.

And Serve…

Vegan Mushroom Pasta Casserole – Best I have had!!!

This casserole dish, by far, is my favorite and my husbands too. We could have gobbled up this meal all night. Creamy, yet vegan. The gravy is perfect. Seriously, perfect!

Vegan Mushroom Pasta Casserole


  • 1 medium  yellow onion, chopped
  • 2 stalks celery, chopped
  • 10 oz. white button mushrooms, sliced
  • 4 tablespoon vegan margarine
  • 1 teaspoon Bragg’s Amino Acids, healthy alternative to soy sauce
  • 1/4 cup flour
  • 2 cups veggie broth
  • 1-1/2 cups unsweetened soy milk
  • 2 teaspoon lemon juice
  • 1 cup canned chickpeas, drained and mashed (I chopped mine in a tiny food processor)
  • 1 cup crushed potato chips salted
  • 8 oz. fusilli pasta


Preheat oven to 350 Degrees F and prepare an 8×8″ ceramic baking dish.

Heat 1 tablespoon vegan margarine in a pan.  Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add the Bragg’s.  Keep cooking until all vegetables are tender, turn off heat.

In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk  for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soy milk gently and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.

Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot.  Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.  Uncover the dish and sprinkle crushed chips on top and bake for another 5 minutes or until the top is browned.


Rosemary Seasoned Tofu Balls – Vive le Vegan by Drenna Burton

I got this recipe from a book called Vive le Vegan by Drenna Burton, author of Everyday Vegan and eat, drink and be vegan. My sister from Colorado gave me this book for Christmas this past year. I have made many of her recipes and I have yet to find one I didn’t enjoy. Drenna Burton has a flare for vegan food. Her recipes are quick, fun and oh, so yummy.

Recipe for the Rosemary Seasoned Tofu Balls. I served this with sauted kale and garlic.

  • 1 package of firm tofu, drained and squeezed dry and then broken into chucks
  • 2 T miso
  • 1 T apple cider vinegar
  • 2 large cloves of garlic, chopped
  • 1 T fresh rosemary roughly chopped
  • 1 1/2 T ketchup
  • 1 T vegan Worcestershire sauce
  • 1 1/2 t Dijon mustard
  • 1 1/2 T olive oil
  • 1/8 t sea salt and freshly ground pepper
  • 1/2 cup red, orange or green bell pepper, chopped
  • 3 cups bread crumbs (I toasted some older dinner rolls and crumbled them up)
  • 1 t olive oil (for baking sheet

Tomato Sauce

  • 1 – 1 1/4 cups tomato pasta sauce
  • 1 T balsamic vinegar
  • 1 – 1 1/2 t honey alternative
  • 1 tsp vegan Worecestershire sauce

Kale and Garlic side

  • few hand fulls of kale, roughly chopped
  • 1/2 cup water
  • 1 clove of garlic, minced
  • spoon full vegan butter
  • salt and pepper to your taste

Mix (crumble) the tofu in blender or food processor (any mixer).

Add miso, vinegar, garlic, rosemary, ketcup, Whorcestershire sauce, mustard, olive oil, salt and pepper.

Mix together, but keep texture.

With a spoon, stir in breadcrumbs.

Preheat oven: 375 degrees

Line a baking sheet with parchment paper and lightly oil the paper.

Scoop golf-ball sized position and place them evenly on the baking sheet.

Bake for 25 minutes, until golden brown.

Top with the the Tomato Sauce:

In a sauce pan over medium heat, combine all the ingredients and stir until heated all the way thru.

Sauted Kale with Garlic:

Place the water, kale, “butter”, garlic, salt and pepper in a sauce pan. Cover and heat on low to meduim for 3 minutes.

Enjoy!!! We did.

Thank you Dreena Burton!!!

Vive le Vegan Website

Eat, Drink and be Vegan Blog

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