Tom Yum Soup with Rice Noodles

• The intoxicating fragrance and flavors dance together in this Vegan Thai Tom Yum soup, lemongrass, ginger, garlic, shallot, chili, chewy mushroom, it's a very fragrant soup with lots of texture and balance of the heat, sweet, spicy, sour, and tangy
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• 1 medium yellow onion or 2 shallots
• 1 tbsp of minced lemongrass
• 2 tsp fresh grated ginger
• 5 tbsp of soy sauce
• 2 tsp of asian chili paste
• 6 cups of water
• 8 oz. of spirited organic extra firm tofu
• 1/2 cup of frozen peas
• 1 small daikon
• 1/2 cup chopped fresh cilantro 
• 1 tbsp fresh lime juice
• 1 can of unsweetend coconut milk
• salt and fresh ground pepper
• 6 oz. shiitake mushrooms thinly sliced
• 2 scallions thinly sliced

In a large pot combine onions or shallots, lemongrass, ginger and soy sauce. Sautee for 5 minutes or until onions are translucent. Add chili paste, and water and bring to a boil for 30 minutes.Add the mushrooms , scallions , tofu, peas, lime, coconut milk, and simmer 10 more minutes. At the end add fresh chopped cilantro and season with salt and pepper. I served it with thin rice noodles but it will hold up on its own nicely as well. Bon appetite, add more chilies or lime according to taste! Bon appetite!!

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Vegan Pad Thai with Tempeh/Tofu


This a is a twist on Pad Thai, but very quick and delicious, it hits all the tastebuds!!
Have everything sliced, chopped, prepared and the actual cooking is only 5 minutes, and who doesn't love that?:)

1 LB. Rice Noodles cooked according to directions, rinsed and ready


For the Sauce:
7 TBSP Tamari(Organic Soy Sauce)
6 TBSP raw cane sugar
2 TBSP Sweet Chili Pepper Sauce
2 tsp Hot sauce, more if you like it spicy
1/2 rice vinegar
3 TBSP Tamarind Paste or lime juice, but the tamarind really does make a difference

For the Pad Thai:
6 TBSP sesame oil
1 lb sprouted tofu or 1 package of tempeh
1 medium red onion thinly sliced
2 cloves of garlic minced
1 TBSP finely minced lemongrass
2 cups bean sprouts
8 scallions sliced
2 small red chiles crumbled
1/2 cup chopped nuts, peanuts or cashews
1/2 cup chopped cilantro
Lime for serving

Prepare rice noodles. Mix ingredients for the sauce.
Preheat skillet or wok, add 3 tbsp oil, and fry the tofu or tempeh until crispy and remove.
Pour 2 tbsp more of the oil add half the red onions stir fry 30 seconds, add the garlic and lemongrass stir fry for another 30 seconds. Add half of the sauce ,  add half of the noodles, cook for 2 minutes. Then add half of the tofu, bean sprouts, scallions, chiles and nuts. Stir together to coat with the sauce, repeat with the remaining ingredient. Transfer to saving plate, garnish with cilantro, more nuts, hot sauce, and serve with lime wedges.

• Lemon-Lavander Infused Green Tea Martini

Vietnamese Bahn Mi with Do Chua and a Sriracha Spread

I love a good sandwich on a nice rustic baguette, especially if there is a good pickle or some sauerkraut is involved, I have been thinking about making this for a while and today was the day, no need to be intimated just prepare the quick pickled vegetables let it marinate for an hour or so and construct the sandwich. This is very versatile and the fillings are limitless, of course this one is a Vegetarian Bahn Mi.

Do Chua

2 large carrots peeled and cut into matchsticks

1 pound of Daikon Radish, peeled and cut into matchsticks

2 jalapeños seeded and sliced

3 inch piece of ginger cut into matchsticks

3 cloves of crushed garlic

1 TBSP of finally chopped lemongrass(or omit)

3 scallions sliced into long strips

1 tsp of salt

1/2 raw sugar

1 1/2 Cup of vinegar

Place carrots and daikon in a bowl sprinkle with salt, expel the water. Wash them once they wilt, place in a bowl or jar along with he other ingredients. Mix the sugar , vinegar and 1 cup of water in a small bowl, stir until the sugar is dissolved, pour this liquid over the vegetables. Refrigerate 1 hour before serving.

Tofu Slices

1 box of firm sprouted tofu

4 TBSP soy sauce

2 TBSP sesame oil

Season with salt once its nice and crispy

Slice the tofu into rectangles and drench in the soy sauce and sesame oil, heat up a cast iron pan and fry them up on both sides, or bake in the oven.

Sriracha Sauce

1/2 vegan mayo

2 TBSP of Sriracha or more:)

Mix together.

Now the fun part, to put this beauty together, make her pretty we first eat with our eyes!

Toast the Ciobatta(thats what I used here), spread with the sriracha mayo, top with Don Chua after its drained a little bit, and top with 2 or 3 tofu slices , and top with avocado slices or cucumber slices, finishing it off with sprigs of fresh cilantro! Now this is a fresh, flavorful and beautiful aromatic sandwich! Bon Appetite! Happy Cooking and Eating!!

Avocado Pesto Pasta

Avocado Pesto Pasta

I love creamy pastas, but without cheese, and this sauce will be just as creamy and cheesy as a nice Alfredo sauce without the calories but still getting some heart healthy fat from the avocados and nuts. Kids love it too, and its super easy and fast!!

1 Lb. Linguine (I used a Mung Bean Fettucini from Whole foods, no gluten)
1 bunch fresh basil
1/2 Cup pine nuts, if you don't have any any nut will do, almonds or cashews
2 avocados pitted and peeled
2 tablespoons of lemon juice
3 garlic cloves
1/2 cup of olive oil
Frehshly Ground Pepper
1 cup halved cherry tomatoes or sliced sundried tomatoes , optional

Bring water to a boil, add salt, cook pasta according to direction. Drain and set aside.
Make the pesto by combining basil, pine nuts, avocados , lemon juice, garlic, and oil in the food processor. And now comes the difficult part!!:) Process until smooth, season generously with salt and pepper. 
Toss pasta with pesto. Top with tomatoes, garnish with basil. And there you have it in less than 10 minutes you have a delicious, healthy, nursing and easy creamy pasta dish!!

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