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Hi, I'm Elyse. Poke around the site to see the results of my explorations in vegan cooking  often inspired by local, seasonal, organic produce.

 

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Yes, this is a VEGAN blog!  And this is my cat Luna (which is short for Lunatic).  Despite this picture of a cat in a stock pot, all the recipes on this site are free of any animal products.  That includes poultry, red meat, fish, cheese, dairy, eggs...and cats.

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July 6, 2014

 

King Soba Noodles

When I received my beautiful box full of King Soba noodles to review, I was too excited for words.  Before launching any further, let me tell you about how I became acquainted with this brand.  We have a precious little health food store in our town that has exposed me to some amazing new products, brands, and foods.  They are pretty competitive in price to most major supermarket chains in our area, and are just ten minutes away (as opposed to our closest decent grocery stores which are at least a 40 minute drive).  As much as I LOVE living in the woods, I do miss being close to common amenities that more populated areas offer.  So, our health food store is such a blessing!  I first tried some of King Soba’s rice noodle products while searching through the Asian section of the health food store.  I was tempted by their beautiful packaging, incredible combinations of ingredients, and that fact that the products are not only organic, but also gluten free.

I reached out to King Soba to see if they would be interested in doing some collaborative work, not expecting to receive such a generous sampling of their products.   As you can imagine, I was instantly inspired by the variety of products King Soba offers.  My experience with their products at the health food store highlighted only a fraction of the products available!

The big box which I’ve been enjoying over the past few months included the following noodle varieties.

• Pad Thai Noodles

• Vermicelli Noodles

• 100% Brown Rice Noodles

• Millet and Brown Rice Noodles

• Pumpkin, Ginger, and Rice Noodles

• Black Rice Noodles

• Thai Rice Noodles

• 100% Buckwheat Noodles

• Brown Rice and Wakame Noodles

• Sweet Potato and Buckwheat Noodles

• Buckwheat Ramen Noodles

• Brown Rice Ramen Noodles

All are Organic, Wheat & Gluten Free!

 

I have tried all of these noodles and find it very difficult to name my favorite.  The tastes of noodles with sweet potato or wakame are very subtle, providing nice colors and textures to the noodles, but not so much that the picky eaters in your house could detect any ingredients they are unfamiliar with.  I used the pad thai, vermicelli, and other non-Ramen varieties in hot stir fry’s and cold noodle salads.  I used the Ramen in both cold and hot soups.  I’ve posted a recipe for soup using King Soba’s black ramen noodles previously here.

In addition to that, I would like to share a SUPER simple recipe destined to be eaten alone.  This is so easy to double, triple, and so on, but feel free to indulge in this just for yourself.

Single Serve – Spicy Miso Almond Sauce

by myveganp

Keywords: blender entree appetizer side gluten-free sugar-free

Ingredients (1 Serving)

  • 1 T almond butter (I use creamy, raw, unsalted)
  • 1 t yellow miso paste
  • 1 t chili garlic paste
  • 2 T water

Instructions

Blend all ingredients until smooth and serve!

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I have really dropped off the wagon when it comes to cooking and blogging!  I also feel like I've dropped away from what this blog is really about: seasonal (when available), organic (when possible), and healthy food (ALWAYS!).  Perhaps that was due to having such a rough winter here in the Northeastern US followed by a slow-to-develop-Spring.  We really haven't had lots of fresh veggies to ignite my inspiration for making new recipes.  So...after the long wait: we are finally in prime CSA season which means we're routinely hauling home gorgeous, fresh, GREEN veggies.

 

Side note: Another reason I have been quiet in the blogosphere is because I have recently started up as a health coach!  If you follow me on Instagram, you know that I love posting about not only vegan food, but also wellness and fitness.  I am excited to embark on this new journey and hope to inspire people to live fit, healthy lives as I follow my passion and excitement for everything health related!  You will definitely be seeing more information about this new pursuit in my blog posts!

 

Today I would like to share a recipe that Kendall and I created a few weeks ago when we finally saw strawberries on store shelves.  About a week after we made this recipe, we were blessed with pick-your-own strawberries at the farm.  Last year, we had the amazing experience of picking 13+ pounds of berries in the pouring rain.  We were told that we could pick UNLIMITED berries because the storm was coming and the fruit wouldn't be good afterwards.  What a great experience!  That memory will stick with me forever.  Berry picking this year wasn't quite as magical, but the berries tasted incredible.  There is nothing like a fresh, organic berry, right off the vine.

 

This recipe can be used with any strawberries you'd like.  Since they are cooked first, you don't need them to be perfect!  Try to do organic if you can though - strawberries always top the lists of worst fruits/veggies to eat due to residual pesticides.

 

Another side note: I have two AMAZING product reviews coming up soon that I can't wait to share.  Please stay connected either by Facebook, Instagram, or Twitter for my updates on when these new posts are published!

 

The cookies for this recipe are made in the dehydrator, however, you can easily make these in the oven by carefully checking for desired consistency and cooking on the lowest setting possible.

 

I hope you enjoy!  These can be made as completely separate recipes, or together and then layered as a parfait type dessert like we did!  They are tangy, sweet, and chocolatey and the flavors from both recipes are sooo complimentary!

Strawberry Rhubarb Jam & Raw Chocolate Fudge Cookies

by myveganp

Keywords: raw dessert breakfast gluten-free soy-free

Ingredients

    For the Jam
    • 3 cups rhubarb
    • 3 cups strawberries
    • ¼ cup maple syrup
    For the Cookies
    • ½ cup almond meal
    • 1 1/3 cup deglet dates
    • ½ cup raw cacao powder
    • 2/3 cup oat flour
    • 2/3 cup water

    Instructions

    For the Jam

    1. Chop up rhubarb and strawberries into small pieces (~1/4” chunks).

    2. Add the maple syrup and bring the mixture to a simmer. Allow to simmer until the mixture is slightly thickened.

    For the Cookies

    Form small patties into 1 T size cookies. Place on dehydrator sheets and dehydrate until they reach desired consistency (I like mine crisp on the outside and chewy inside). This takes multiple hours depending on how thick you form your cookies.

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