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