New Site & An Edible Interview

EI grey w scratches

I pretty much spent the entirety of May updating and re-designing Edible Insight. I was also forging a new and exciting friendship with this lady and obsessing over her blog, The Dinner Party Association. I am pleased to say that she is the subject of my very first post on the newly designed site. Come meet my new friend, Megan, and say hi to me at the new site:

You can continue following my food adventures and other exciting things, such as pictures of Zoe the dog there, as I will be retiring this site. Onwards and upwards!


Hemp Horchata



Today I am posting in honor of Cinco de Nueve, a celebration very closely related to Cinco de Mayo but created to accommodate my silly little world where things come and go without punctual delivery. I really had good intentions of sharing this recipe on the day that it happened, but life threw a few curve balls instead and I was once again late on transmission. I first chose to mindfully shove this post aside in order to make a hospital visit to see my little niece after heart surgery. I thought to myself, this post can wait until tomorrow. Being a day late is totally acceptable, especially under such a circumstance. The next day it was the hairball throw up welcome home gift that was left on almost every mat, rug, bedding, fabric-anything surface in the house that kept me away. Instead of a blog post, I did laundry.




And then I questioned it. Should I? Should I not?
I came to a conclusion.

Horchata is never inappropriate, no matter how near or far to Cinco de Mayo it happens. Especially Hemp Horchata. Refreshingly chilled, creamy, vanilla infused, cinnamony, sweetness and seriously awesome. Traditionally there are so many ways to make Horchata. You can find recipes made from toasted rice, some with soaked rice, some with milk, some with water, some recipes add other grains, nuts, fruits, etc. The one thing that mostly all traditional recipes have in common is that they’re naturally dairy-free. I made this recipe with soaked rice, homemade hemp milk and without the traditional simple syrup sweetener – just dates and a little bit of stevia (which is absolutely optional). This may sound complicated, but it’s so easy.


Hemp Horchata
¾ C. long grain white rice
2 C. warm water for soaking
½ C. hemp seeds
6 C. water
1.5 tsp vanilla
1 cinnamon stick
10-12 medjool dates
+ 3 drops of stevia 

  1. Bring two cups of water to a near boil and pour over rice. Soak for at least two hours (this is the hard part). 
  2. Strain the water from the rice and place rice in a blender with all other ingredients. Blend until the dates and cinnamon become small specks instead of big chunks.
  3. In small batches, pour the mixture over a bowl or any other large container that is draped with finely woven cheesecloth or a nut milk bag. After each batch, squeeze any remaining liquid out from the cloth and then repeat until you have filtered out as much liquid from the pulp as possible. 
  4. Chill and serve over ice.



Chocolate Cake & A New Mantra


I have been spring cleaning my life A.K.A. organizing my world. That means that I have also been doing some serious brainstorming for this here blog. In the next few months I plan on implementing some really exciting things and getting this party started. Other than that, I think I am finally getting a foothold on our latest move to Texas. There has been so much tumultuous decision making going on year after year, it feels good to drop some roots and feel emotionally and spiritually steady. All of the bluebonnets and wildflowers may be helping ….

A brilliant friend of mine once said, “the grass is greener where you water it”.

And that, my friends, is my current mantra. 


slightly adapted from My Darling Lemon Thyme

  1. preheat oven to 350º
  2. grease bundt pan (I used coconut oil because I am coconut obsessed)
  3. sift together flours, cocoa, baking soda, baking powder, sugar, flax and salt
  4. add rosemary, lavender and cocoa nibs to dry mix
  5. grate two pears, cube one. add cubed pear to dry mix
  6. in a separate bowl, combine grated pears, vanilla, oil and coconut milk
  7. fold wet mixture into dry
  8. pour into bundt pan and bake for 50-60 minutes
  9. set aside and cool while making this delicious vegan ganache to drizzle on top
  10. decorate with lavender, rosemary, rosemary flowers & cocoa nibs



Bright & Sprightly Pasta For Spring

spring pasta

So I’m a little late on celebrating the beginning of spring with an inspired recipe, but I’d like to join in on the fun. Honestly, I have been sitting on this one for a while. Have you met my friend, procrastination? 

truroots, garlic and pasta

But you can rest assured that this blog will soon be chock-full of spring recipes from now on because I am so in love with everything this season has to offer.

And now for the recipe at hand // this is a really great way to sneak green vegetables into a sexy spring pasta dish without feeling like your spaghetti has somehow morphed into a grassland of salad greens. I’m not dogging on salads, but sometimes I just really want a comforting plate of warm al dente pasta bathed in a creamy sauce.


But let’s be real with each other … those types of pasta dishes are usually unnecessarily heavy and induce a food coma like no other, so why not keep it light, healthy, and energizing while still satisfying your creamy carbohydrate craving? Ya with me? I don’t want to blow your mind too much, but not only does this qualify as a sinfully delicious pasta dish but it is a toothsome example of clean eating at it’s finest. And gently cleansing at that. I went there. Now onto the recipe..

Bright & Sprightly Pasta
1 head of spinach, 1 handful of dandelion greens, 1 handful of kale – all lightly steamed
1 handful of fresh parsley
1-2 cloves of garlic (depending on your love affair with garlic)
1 inch piece of fresh ginger
1/2 cup chopped onion
1/2 avocado
juice from 1 lemon
1/4 tsp. pink salt
1 cup coconut milk
8 oz. pasta (I used TruRoots gluten-free spaghetti)
1 champagne mango, sautéd and diced

  1. Boil the water for your pasta and get started on the rest while you’re waiting.
  2. Lightly steam your greens and then add all ingredients (aside from the mango and pasta) to a food processor. Whizz up that green goodness into a thick and creamy pasta sauce, making sure all ingredients are fully incorporated.
  3. Dice your mango and add to a lightly oiled sauté pan over medium heat. The idea is to cook this just long enough to heat the mango!
  4. Drain pasta and toss with sauce. Voilà! Add mango, a sprinkle of chopped parsley, finish with a touch of crushed red pepper and you’ve got yourself a meal.





Probiotics seem to be more popular than kale chips or hummus nowadays, but what are they really and how can they benefit the state of our overall health? Simply put, probiotics are the healthy living microbes (bacteria) that colonize in your intestines. They fend off germs by crowding out the bad bacteria and balancing the ratio of good to bad to work in our favor. Let’s back up . . .

What are antibiotics? We know those! Right? The medicine that doctors give us whenever we land ourselves in the doctors office with either a cough, sore throat, sinus problem, ear ache, etc. in order to cure our illness. But is that what they are really doing? Well, yes and no. If taking a closer look at antibiotics, they are specifically inhibiting or killing off the growth of any and all living bacteria in our bodies; that means the good, the bad, and the evil are all wiped out and in turn, yes the microorganism’s causing our infection are gone. What about the good ones? Well, they’re gone also.

So if antibiotics kill living microorganisms that must mean that probiotics promote the growth of microorganisms. Yes!!

Anti = bad
Pro = good

So how are these probiotics good for our health and what are some ways that you can incorporate them into your diet (yes, you can eat probiotics – not just take them in pill form)?

Probiotics rock, and here’s why:

– Digestion. They play a huge role in the absorption of nutrients from the food we eat. When you really sit and think about it
– How do our body systems function? Not individually, but as a team, starting from the smallest cell to the largest working organ. They all rely on chemical reactions that are fueled by the body’s nutrients to work. So if our bellies aren’t properly absorbing the nutrients from all the delicious food we are eating, how can the rest of our body systems do what they do and do it good?
– They aid in elimination. By helping us stay “regular” and fend off icky situations such as diarrhea and constipation.
– Probiotics boost our immune system by crowding out bad bacteria and keeping their status as reigning microbes of the gut. Long live probiotics!
– Naturally improve mood. Belly-bacteria have been known to play a positive role in the central nervous system, causing less distress and more sighs of relief.
– Help balance healthy blood sugar levels.
– Combats yeast/fungal infections

And so, so many more! I strongly encourage you to research probiotics yourself, and learn about the long list of benefits these friendly little guys (and gals) that live in our bellies provide, helping us move closer towards optimal health.

And if that isn’t enough… How can you incorporate living microorganisms into your diet? It’s oh so easy and delicious.

FERMENTED FOODS! Here’s a short list:


People have been fermenting foods FOREVER. It is just too easy, too much fun and too good for you to not start fermenting yourself. (Well, fermenting your foods – not yourself.) Remember what it was like to massage your first kale salad? Yes, fermenting is just as satisfying, if not more.



 Gingery Red Cabbage Sauerkraut with Juniper Berries

For this recipe you need a big mixing bowl and an airtight jar – Preferably a glass jar specific for canning.

  • 1 red cabbage, thinly sliced
  • 1 tablespoon ginger, chopped
  • 1 tablespoon juniper berries, whole
  • 2 tablespoons sea salt

→ Thinly slice the cabbage and place into a large mixing bowl.
→ Sprinkle the cabbage with salt and begin to massage the cabbage until all water from the vegetable is released. This will take a good amount of massaging (maybe 10 minutes), so put on some good tunes and massage away! The cabbage will first begin to soften, then it will release moisture, and that moisture will begin to fizz. Massage until the cabbage is (mostly) submerged in it’s own liquid.
→ Mix in ginger and juniper.
→ Transfer to a clean jar, making sure to pack down the cabbage as you go.
→ Pour in all excess liquid. The cabbage should be completely submerged!
→ At this point you want to weigh the cabbage down as to keep it completely submerged during the entire fermentation process. You can use a smaller jar that will easily fit inside your large jar. Fill it with dried beans (for added weight).
→ Cover jar with cloth, seal with a rubber band and set aside in a warm, dry area of your kitchen.
→ Keep it there for at least a week!
Enjoy on salads, sandwiches, in soups or stews, in dumplings, make sauerkraut pancakes, do whatcha want!

Hamantaschen for Purim « Gluten-free & Vegan


One year ago yesterday, I set out on a ten-day hiking adventure with a group of forty or so strangers in an unfamiliar land. It just so happened to also be my 28th birthday.

That country was Israel and those forty or so strangers quickly became close friends whose perspectives sculpted out such an undeniable experience of beauty and discovery surrounded by a breathtaking display of ocean / mountains / city / culture.


So in honor of each one of those individuals, all of the incredible hummus, outdoor marketplaces, carob trees, camels, goats, and stray cats, the taste of real falafel, the almost sickening amount of halva ingested, pre-post-and during hike yoga, to the discovery of arak, fresh dates and za’atar, to the sea and the mountains, the colorful cities, and especially to eating salad for breakfast every damn day…

here is my recipe for vanilla poppy seed + cardamom apricot apple filled hamantaschen for the jewish holiday Purim.  


Cardamom Apricot Apple Filling

  • 3 small apples, shredded
  • 10 dried apricots, unsulfured
  • 12 medjool dates
  • 1 C. water
  • ¼ C. orange juice (I used freshly squeezed, any will do!)
  • zest from half an orange
  • 1/8 tsp. cardamom
  • ½ vanilla bean, insides scraped
  • pinch of pink salt
  1. Place water, OJ and medjool dates into a high speed blender or food processor and blend until dates are fully incorporated and there are no more lumps
  2. Transfer this mixture to a small saucepan
  3. Over medium heat add in your grated apples, apricots, vanilla, salt and cardamom then bring to a boil
  4. Reduce heat to med/low and simmer until fruits are soft and have absorbed mostly all the liquid
  5. This may take 20-30 minutes, stirring every few minutes and keeping a close eye on making sure they do not burn
  6. Mash the fruits into an apple sauce-like consistency with a fork or potato masher, set aside


Vanilla Poppy Seed Filling

  • 1 C. poppy seeds, ground in a spice or coffee grinder
  • 1 ¾ C. of coconut cream, or one 14 oz. can
  • 12 medjool dates
  • ¼ C. raisins
  • 1 vanilla bean, insides scraped
  • zest from half an orange
  • pinch of pink salt
  1. Combine all ingredients EXCEPT the ground poppy seeds into a saucepan and bring to a boil
  2. Once boiling, reduce heat to medium/low and simmer for 7-10 minutes, or until raisins are soft and plump
  3. Fold in the ground poppy seeds and allow to simmer for another 2-3 minutes. Remove from heat and place in blender
  4. This would be an awesome time to add some carob chips or cacao powder (which I most definitely will be doing next time around), and then blend everything into a thick vanilla poppy seed spread. Set aside for cooling

Gluten-Free + Vegan Hamantaschen

  • ¼ C. coconut flour
  • ½ C. amaranth flour
  • ½ C. rice flour (white or brown, depending on your taste and availability)
  • ¼ C. maple syrup
  • ¼ C. non-dairy yogurt (I used SoDelicious Coconut)
  • ¼ C. coconut oil, melted
  • ¼ tsp. pink salt
  • 1 ½ tsp. vanilla
  • lemon zest
  1. Preheat oven to 325˚ and prepare baking sheet with parchment paper
  2. In a large mixing bowl, sift the coconut, amaranth and rice flour together along with the salt
  3. In a separate smaller bowl, whisk maple syrup, yogurt, melted coconut oil, vanilla and lemon zest
  4. Add the wet mixture into the dry ingredients and gently fold everything together until a soft ball of cookie dough is formed
  5. Place ball of dough in freezer for 5-10 minutes
  6. Between two pieces of parchment paper and maybe a little bit of rice flour, roll the dough out to about ¼” thickness
  7. Use a circle cookie cutter or even the lid of a mason jar to cut out the base for your fillings.
  8. Scoop about one teaspoon of filling and plop onto the center of each cut-out
  9. Fold the hamantaschen about half way into the circle starting with the left side. Then fold the right side in the same manner. Now fold the bottom of the circle and lightly pinch the ends to form a triangle. I sprinkled a little bit of coconut sugar on top for added sweetness.
  10. Bake for 12-15 minutes.


Simple Jeera Rice « Indian Cumin Rice




This recipe is so easy, yet so flavorful. It is simply cumin seeds tempered in coconut oil (or ghee, depending on your preference) and infused into steamed basmati rice. The perfect accompaniment to ayurvedic kitchari, indian dal (dahl, dhal, or daal), or even just some steamed greens and veggies.  

Jeera Rice « Indian Cumin Rice

  •  knob of coconut oil
  • sprinkle of jeera (cumin) seeds, about two tablespoons
  • 1 cup basmati rice
  • 2 cups water + more for soaking
  • 1 tsp pink himalayan salt

soak your rice in a bowl of water for at least 20-30 minutes before cooking. drain rice and set aside. next, heat coconut oil on low in a saucepan big enough to make one pot of rice. throw in your cumin seeds and temper seeds until fragrant, about two-three minutes. throw in your salt and rice, mix everything together and then add water. increase heat to high and bring water to a boil. once boiling, set heat on low and cover. let cook for 15-20 minutes. fluff with a fork, you’re done! I like to add a squeeze of lemon juice and a bit of lemon zest to this rice.

Toasted Coconut Kale & Kohlrabi Salad


Buds have started to emerge on the tips of tree branches and the clouds of delicate cherry blossom flowers have brought a visual brightness to the streets. The iris and tulip bulbs are pushing shoots up through the dirt and the grass is beginning to once again turn green. Our mornings are still dark and cold, but spring is here once the sun peeks through the clouds.


ImageImageThis past New Moon has inspired me to tap out of my everyday go-go-go routine and has moved me towards self-reflection. I am concentrating on planting seeds of thought for where I want to take myself over the next few months and contemplating how I may get there. My focus has not only been internal, but external as well. Paying attention to the surrounding changes in nature and slowly changing what nourishes my body with less spiced warming dishes and more light and energizing food.


So with all of this in mind, I give to you a warm salad inspired by that time in between seasons. Not quite winter, yet not quite spring. The key to this salad is the crunch of the chickpeas and toasted coconut in contrast to the tenderness of the lightly steamed greens. Very warming and filling while still embodying the anticipation of spring. I especially love the Maple-Avo Dijon Dressing, as it uses avocado as a creamy alternative to mayo or any other oil. Don’t get me wrong, I love olive oil but in comparison to all of the healthy benefits that avocados have to offer, I more often than not opt to go the avocado route. Avocados are filled with monounsaturated fats – the good kind – and polyunsaturated fats, otherwise known as omega-3’s. As a person who doesn’t rely on fish oil supplements as their main source of omega’s, I look more towards incorporating whole foods with higher levels of polyunsaturated fats into my plant-based diet as much as possible; Hence, my love for anything avocado, or flaxseed, hemp seed, pumpkin seed, walnut, etc.


And by the way, has anybody else been running into a lot of buzz on kale and it’s negative interaction with the thyroid? Do not get too scared – although it is true, it isn’t the whole story. The buzz is based on bringing awareness to naturally occurring substances found in many cruciferous (think broccoli, cabbage, kale, etc.) vegetables called goitrogens. Yes, these substances inhibit the natural function of the thyroid but in very small amounts. In order to make a huge impact on your thyroid’s hard work, you would have to intake mass amounts of raw kale incessantly and over time. And there’s more good news: goitrogens are less active when these particular vegetables are heated. Thank-goodness! So here’s a great way to avoid all that thyroid suppression: lightly steam your greens. I know massaging your kale is fun and interactive, but switching it up is always a good idea! And let’s not forget about the rest of the veggie world – kale is not the only superstar out there!




Toasted Coconut Kale & Kohlrabi Salad
  • 4 small kohlrabi, shredded
  • 1 bunch of lacinato kale, chopped
  • pinch of himalayan pink salt
  • coconut flakes, lightly toasted


Maple-Avo Dijon Dressing
  • 1 avocado
  • ¼ C. whole grain mustard
  • ¼ C. water
  • ¼ C. maple syrup
  • pinch of salt
  • 1 tsp. black pepper


Za’atar Chickpea Croutons
  • 8 oz. of cooked chickpeas
  • 2 tblsp. coconut oil, melted
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. black pepper
  • 1 tsp. za’atar spice mix
  • ½ tsp. himalayan pink salt

 So go ahead and work on the dressing first. Slice your avocado down the middle & spoon out all of the creamy monounsaturated, polyunsaturated, fibrous goodness into a blender or food processor leaving only the skin and pit left over to discard. Add in the rest of the ingredients and blend until smooth. Set aside.

Preheat your oven to 350˙ and line a baking sheet with parchment paper. Simply spread out a few handfuls of coconut flakes onto the sheet and put into the oven for just two-three minutes, keeping a careful eye on them as to avoid burnt coconut. Munch on a few toasted flakes and then set aside with the dressing. You can use the same baking sheet for the chickpeas, so keep the parchment paper. In a small mixing bowl, mix chickpeas with all spices and two tablespoons of melted coconut oil and then spread out onto baking sheet. Bake until crispy – about 25-30 minutes.

Onto the greens! Simply shred the kohlrabi with a cheese grater and chop up your kale, then place in a sauté pan or wok with a very small amount of water covering the bottom of the pan. Sprinkle greens with himalayan pink salt, heat on low, and cover until greens are just starting to wilt. Drain excess water.

Now this part is completely up to your taste, so play with it and start off small. Mix a few spoonfuls of Maple-Avo Dijon Dressing with your greens until saturated to your liking. Sprinkle the coconut and chickpeas atop the salad and dig in!

Blood Orange Glazed Vanilla-Citrus Donuts « Dairy-Free, Gluten-Free + Vegan


First off – Happy Valentine’s Day, loves!!

Today I wanted to go for a run and practice yoga, but that didn’t happen. Ever since leaving California two years ago, my yoga practice has lost its identity. The studios in New York were too expensive, too located on the other side of town, and too stocked up with inconvenient timed classes for my ever-changing work schedule. Not to mention, have you ever tried to find the right yoga studio? A place where the teachings, type of physical practice, balance between eastern/western philosophies really lined up with what you were looking for? It’s hard, and they are usually not right around the corner. Commuting from Brooklyn to wherever that studio may be (even if it’s still in Brooklyn) can take up half of your day. Plus, what if you have to head into work after that? Like, very soon after that. I don’t know about you, but I like to take a shower after a good yoga session and the thought of jumping onto the subway, heading home to shower, then getting right back on the train and heading into work didn’t seem pleasant to me.

Okay I must have lost some of you by now, but the point is; my yoga practice was all over the place and quickly fading. I’d go through spurts of practice and then suffer from long droughts. My apartment was tiny and finding space to practice was not an easy task. Not to mention, my downstairs neighbor would freak out when any type of thump louder than a quiet footstep graced her presence. Back to my point, I may not have found the right yoga studio here in Dallas just yet, but my home practice has been on point since moving here – until yesterday. I was distracted by donuts. Hey, it happens!

I generally don’t go all-out for Valentine’s Day, but I am a sucker for any excuse to get into the kitchen and bake something truly delicious. And these donuts are truly delicious! They’re dairy-free, gluten-free, vegan and took a long hard day (or two) in the kitchen of trial and error to perfect. For real, I threw out some really horrid looking donuts. But then I found it! These little cuties are bright with a tinge of citrus and have just the right amount of crumb to cake ratio for a baked donut. But let me be frank here, they are indulgent. They are also pretty darn healthy! It is Valentine’s Day after all. Being good to your body while still catching a bit of a sugar high seems like just the right thing to do on this February 14th. And don’t forget to check out tonight’s full moon while indulging!

Chia Seeds

Chia Seeds, Coconut & Almond Flour, Cacao.ImageImage ImageImageImageImageImage

 Vanilla Citrus Donuts
  • ½ C. white rice flour
  • ¼ C. coconut flour
  • ¼ C. cashew flour
  • 4 tbsp. arrowroot
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ C. sugar (or more depending on your preference)
  • 1 tbsp. ground chia seeds
  • ¼ C. coconut oil, melted
  • ½ C. warm water
  • 4 tbsp. nondairy yogurt (I used SoDelicious Coconut)
  • 2 tsp. vanilla extract
  • 1 tsp. lemon extract
  • zest of one small lemon
Black + White Blood Orange Raw Cacao + Lucuma Glaze
  • ¼ C. coconut oil, melted
  • ½ C. blood orange juice, no pulp
  • ½ C. maple syrup (or any other liquid sweetener of your choice)
  • 1 C. raw cacao powder (for chocolate) or lucuma (for vanilla)
  • 2 tsp. vanilla extract

Preheat your oven to 350˚ and lightly grease your donut pan.

This recipe is really easy. Sift all of your dry ingredients together in a medium sized mixing bowl. Add in all of your wet ingredients and mix it all together, making sure it is smooth and clump-free. Scoop your batter into the donut pan and use a toothpick to evenly distribute and smooth out the batter. I used two scoops with my 3tbsp cookie scoop for each donut. Bake for 8 minutes then rotate the pan to ensure an even bake, and bake for another 8 minutes. Take out and let cool on a rack for at least 15 minutes before dipping in glaze.

For the glaze, melt your coconut oil and mix all ingredients together in a small bowl just big enough to dunk a pretty little donut in! Dunk and decorate and try not to eat them all in one sitting.


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish

Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish

Do you ever feel completely overwhelmed by today’s mass outpour of “inspiration” through social media and the Internet? From YouTube, Instagram, Facebook, and Pinterest to blogs on all different subjects. Now don’t get me wrong – I love perusing all of these, but if I do not practice restraint, I can definitely get myself into some serious trouble and become consumed or stuck.

I recently had a conversation with a very close friend of mine in which the idea of inspiration overload was insouciantly mentioned and then fell to the wayside in order to make room for more ordinary topics like our jobs, relationships, etc.  We went back and forth with each other about a shared intense notion of feeling as though we should be doing and producing so much that we in fact aren’t accomplishing anything at all. The transmission was so nonchalant and almost camouflaged with an air of composure that it fluidly transitioned into our everyday, run of the mill, update-on-life-chat without acknowledgment of what we had discovered. As the week went on, I couldn’t stop thinking about the concept.

The accumulation of inspirational quotes, array of different DIY projects, inside look at artists and their processes, endless amounts of beautiful photographs of faraway lands or sultry and rustic outdoor terrain, the ability to look at the achievements and everyday happenings of strangers and people you personally know – it can all start to make you feel overwhelmed, like an underachiever, lazy, or just stagnant. Sometimes I fill myself up to the brim with inspiration and my mind is overflowing with ideas, but I can’t bring myself to simply act upon my thoughts. Inspiration overload, my friends. It is a blessing and a curse.


So here is a delicious meal inspired by something simple: leftover CSA radishes and an obsession with shiitake mushrooms


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish





Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish

Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish





 Harissa Roasted Veggies + Tofu
  • 1 bunch of radishes
  • 8 oz. shiitake mushrooms, stems removed and set aside
  • 1 package of hemp tofu (or regular soybean tofu)
  • ¼ C. toasted sesame oil
  • ¼ C. tamari or bragg’s liquid aminos
  • 1 ½ teaspoons harissa spice blend


Creamy Shiitake Sauce
  • leftover shiitake stems
  • 2 tablespoons miso paste
  • ¼ C. water
  • 1 tablespoon tamari or bragg’s liquid aminos
  • 2 tablespoons maple syrup
  • juice of 2 lemons
  • 3 tablespoons powdered peanut butter
  • 1 small ginger nub
  • 1 garlic clove


Preheat oven to 350˚.

Let’s tackle the tofu first: drain water from the package and wrap the slab of tofu in paper towel. Gently press the tofu to release as much water as possible. Slice both the tofu and radish into bite sized cubes and set in a medium sized mixing bowl. Brush off any excess dirt from your shiitakes, de-stem the ‘shrooms and set the stems aside for our creamy shiitake sauce, then slice the caps and toss into the bowl with tofu and radishes. Add the rest of the ingredients in with veggies/tofu and toss everything together.  Lay down a sheet of parchment paper onto a baking sheet and evenly distribute your mixture. Let bake for 20 minutes or until golden and crisp, but making sure to not dry out your shiitakes too much.

 While the veggies and tofu are roasting, start a pot of water on high for the ramen noodles. I used black rice ramen noodles which are gluten-free, but you can use whatever you have. This would even be good with soba noodles! Once the water is boiling, turn the heat down to medium and submerge your block of ramen into the water. Allow noodles to soften in the water for just a few minutes. Take a fork and gently separate the block of noodles into long, wavy strings and cook for another few minutes. Drain and rinse with cold water. Throw all shiitake sauce ingredients into a high-powered blender, vitamix, ninja, or whatever you’ve got t and blend everything into a smooth sauce. Transfer to a saucepan and heat on low until warm, constantly mixing to make sure the bottom does not burn. Toss the sauce with ramen noodles, but save a bit for drizzling over veggies. Throw ramen and roasted veggies/tofu into a bowl and enjoy.


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish