Mushroom Miso Soup

Ingredients: Mushroom, bamboo shoot, 2 tbs miso, water. 

(All available in Japanese, korean or Chinese market)

Only 1 step: Stew everything in a bowl for 10 mins.

Tofu, seaweed, radish and potatoes are also great combinations with miso soup. Be creative! :-D

Scrambled Everything

Ingredients:

Extra firm Tofu, broccoli, red skin potatoes, mushrooms, leeks, carrots.

Seasonings:

Dry rosemary, sea salt, roasted garlic powder.

1. Heat oil in a pan. Add 1 pinch dry rosemary to the oil. Wait until the oil gets hot and the smell of rosemary comes out.

2. Add red skin potato chunks to the pan. No need to stir it. Let it cook 5 mins or until one side is slightly browned. 

3. Add the remaining ingredients (everything) to the pan. Cook about 10 mins. Stir it once or twice to make sure nothing is burned on the bottom. 

4. Season with salt and roasted garlic powder.

Stir Fried Rice

Whenever you worry about the left over veggies in your fridge are too few to cook a whole new dish, it is the best time to make stir fried rice!

Ingredients in this dish (2 servings):

2 carrots

1/2 firm tofu

some broccoli

some mushrooms

some red chard

some steak fries

white rice

salt

1. Chop everything thinly

2. Stir fry everything until tender

3. Stir in cooked rice and some salt

Vegan Chilaquiles

Ingredients: Tortillas, kale, enoki mushrooms, soy sauce, vinegar, olive oil

1. Cut tortillas into thin strips. Thinly chop kale and enoki mushrooms.

2. Sautee kale and enoki mushrooms.

3. Add tortillas strips to the veggies. Cook until slightly brown.

4. Add some soy sauce and vinegar to taste.

Chilaquiles can be made any way you want. Basically it is made by fried tortillas cooked in salsa. This is just one simple way. I also baked some cauliflower on the side.

I cooked the veggies first because tortillas may absorb all the oil. It may make it hard to sautee the veggies.

Stuffed Chilies

Yellow chilies stuffed with mushroom, tofu, shallots and  lemon juice.

Prepare chilies:

1. Roast chilies on a pan without oil until each side is slightly burned.

2. Soak the chilies in cold water.

3. Peel off the burned skin. Open the chilies gently. Remove the seeds.

4. Set aside.

Prepare the stuffing:

1. Cut firm tofu, mushroom, shallots into little cubes.

2. Cook them in olive oil until tender.

3. Add salt, black pepper and soy sauce to taste.

Stuff the chilies:

Stuff the chilies. Squeeze some fresh lemon juice on top.

Celerooms

Celery and mushroom are a very good match!

Cook them together whatever way you like!

Tips: Usually old celery stems are hard to chew. But boiling them for 5 minutes before cooking with other ingredients can solve this problem perfectly! No need to throw away the old ones, yay!

Mushnach Pasta

Ingredients: Mushrooms, Spinach, Green peas, Vegenaise, Garlic, Onion powder, Sea salt, Olive oil.

Step 1: Boil the pasta till tender.

Step 2: Sautee garlic with olive oil.

Step 3: Add mushrooms. Cook 5 mins.

Step 4: Add green peas. Cook 1 min.

Step 5: Add spinach. Cook 1 min.

Step 6: Add the cooked pasta.

Step 7: Add vegenaise.

Step 8: Add onion powder and sea salt to taste.

Tip: Some salt and olive oil in the water makes the pasta taste better!