#noodlenight

Rich in protein and loaded with soba noodles, savory miso, and protein-packed tofu, this soup is comforting and nourishing. Ideal for a quick and healthful dinner or a relaxing evening in.

Ingredients: 200g firm tofu, diced. 100g soba noodles. 4 cups vegetable broth. 3 tbsp miso paste. 2 tbsp soy sauce. 1 tsp sesame oil. 2 green onions, sliced. 1 cup sliced mushrooms. 1 cup spinach leaves. 1 tsp grated ginger. 1 clove garlic, minced. 1 tbsp rice vinegar. 1 tsp chili flakes optional.

Instructions: Bring the vegetable broth to a boil in a pot. Add the minced garlic, grated ginger, sliced mushrooms, and diced tofu. Simmer for five minutes. Add rice vinegar, sesame oil, miso paste, and soy sauce. After adding the soba noodles, cook them as directed on the package. Add sliced green onions and spinach leaves to the cooked noodles. Simmer for an additional two minutes. Add some chili flakes if you want it hotter. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe for parsnip noodles covered in a rich coconut alfredo sauce and served with tasty wild mushrooms is a creamy and filling alternative to pasta. This dish is delicious, doesn't contain gluten, and is vegan. It's great for a cozy dinner during the week or for a special event.

Ingredients: 4 large parsnips, spiralized into noodles. 1 cup wild mushrooms, sliced such as shiitake, oyster, or chanterelle. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 can 13.5 oz coconut milk. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add sliced wild mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove mushrooms from the skillet and set aside. In the same skillet, add coconut milk, nutritional yeast, and lemon juice. Stir well to combine. Bring the coconut milk mixture to a simmer and let it cook for 5 minutes, stirring occasionally. Season the sauce with salt and pepper to taste. Add parsnip noodles to the skillet and toss them in the coconut alfredo sauce until well coated. Cook the noodles for 3-5 minutes, or until they are tender but still have a slight crunch. Return the cooked mushrooms to the skillet and gently toss to combine with the noodles and sauce. Once everything is heated through, remove from heat. Serve the parsnip noodles with coconut alfredo and wild mushrooms garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes