Vegetarian Ramen

Adapted from Minimalist Baker and Just One Cookbook

Serves 4

Ingredients

  • 1 tablespoon sesame oil
  • 5 cloves garlic, roughly chopped
  • 1 yellow onion, sliced
  • 2 tablespoons diced ginger
  • 6 cups water
  • 4 tablespoons soy sauce
  • 1 tablespoon miso paste (make sure it’s vegetarian)
  • .5 oz dehydrated mushrooms
  • 8 ounces ramen noodles

Toppings

  • Green onions, diced
  • Baby bok choy
  • 4 soft boiled eggs (one per bowl, sliced in half), directions below
  • Sriracha

Directions

  1. In a pot, heat the oil, garlic, onion, and ginger. Cook over medium-high heat for around 5 minutes, stirring frequently, until the onion’s edges start to brown.
  2. Add six cup of water to the pot. Scrape the bottom of the pot to get anything that has gotten stuck. This will improve the flavor of the broth.
  3. Stir in the soy sauce and the dehydrated mushrooms.
  4. Bring to a simmer, then reduce heat to low. Cover the pot and leave for at least one hour, or up to 3, stirring occasionally. The longer it cooks, the more intense the flavor will be.  While the broth is cooking, it’s time to make the noodles and eggs.
  5. Noodles: Cook according to package. You will likely add them to a pot of boiling water and cook for ~5 minutes. You’ll then drain the noodles and set aside.
  6. Soft boiled eggs: Bring a pot of water to a boil. There should be enough water to cover the eggs when you put them in. Slowly lower the eggs into the boiling water using a spoon or ladle so they don’t crack. Immediately reduce the heat to low and cook for exactly 7 minutes. Take the eggs out and put them into an ice bath to stop them from continuing to cook. Leave in the ice bath until cool, then peel the eggs. Slice the eggs in half.
  7. Once your noodles, eggs, and broth are ready, add the miso paste to the broth.
  8. Assemble your bowls! Add desired toppings and serve.
  9. Best served fresh, but to store, keep the broth and noodles separate, or the noodles will absorb the liquid.

Veggie Dumplings

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These were a lot of work, so I don’t know how often we’ll be making them. But they are tasty. You can either steam them or fry them. (The fried ones are better though…trust me!)

Ingredients

  • 1/2 cup grated carrots
  • 1/2 head cabbage, diced
  • 1 cup mushrooms, diced*
  • 2 scallions, diced
  • 2 tablespoons fresh ginger, minced**
  • 1 handful cilantro, diced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon siracha
  • 1 egg, beaten
  • 1 12oz package wonton wraps***

To serve

  • Soy sauce (or other dipping sauce of your choice)
  • Scallions, diced

*I used baby bella mushrooms

**I used Ginger People’s minced ginger, which comes in a jar, to save time

***I used Nasoya brand, which they carry at our regular grocery store

Directions

1. In a large mixing bowl, combine the carrots, cabbage, mushrooms, scallions, ginger, cilantro, soy sauce, sesame oil, siracha, and egg. Stir to combine.

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2. To make the dumplings, put a spoonful of the filling in the center of each wrapper. Brush the edges of the wrapper lightly with water. Shape how you’d like (see below for an example) and repeat until wrappers and filling run out.

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These have a little too much filling. Add less than this to make folding and shaping easier!

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3. Now they’re ready to steam or fry!

For steaming, I brought 1/4″ of water to a simmer in a pot, put a steamer basket inside, and placed the dumplings in a single layer, not touching one another. Steam for ~10 minutes over medium heat.

For frying, I drizzled sesame oil in a pan and cooked until lightly brown.

4. Serve with soy sauce (or dipping sauce of your choice!) and more scallions.

Pumpkin & Mushroom Risotto

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I am going to be completely honest with you: I hate making risotto. A couple of times a year, I convince myself that it can’t be that bad, that I can do plenty of other things while standing and stirring a pot for the better part of an hour, that it’s not hard work, it’s just time consuming…. And then I make risotto, and I get tired of standing and stirring and watching a pot. It tastes delicious, but I promise I won’t make risotto again.

Well, if you don’t mind standing in front of your stove and stirring for awhile, and want to listen to music, or take Buzzfeed quizzes that will tell you which Muppets character you are or what state you should really live in, or watch some Netflix… this dish is for you!

This risotto gets its creaminess from pumpkin, not butter or cheese. It is warm and hearty, and perfect for winter.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 teaspoon dried thyme (or 2 tablespoon fresh, diced)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, diced)
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 cup canned pumpkin
  • 1 1/2 cups uncooked arborio rice
  • 8oz mushrooms, sliced (I used crimini, but white would also be good!)
  • 4 cups vegetable broth (I always buy low-sodium)
  • salt and pepper, to taste
  • parmesan or crumbled goat cheese, to serve (omit for vegan option)

Directions

  1. In a large pot over medium heat, toss the oil in the onion until well coated. Cook until the onion is softened, about 5 minutes.
  2. Stir in the spices (thyme, rosemary, curry powder, cinnamon, cumin), followed by the pumpkin, mushrooms, and rice. Cook for 5 minutes, then turn the heat down to low/medium low.
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  3. Add one cup of the vegetable broth. Now the stirring starts! Stir until the rice absorbs the liquid. When it’s absorbed, add another cup of broth. Stir continuously, then add more broth, repeating this process until you’ve used all 4 cups of broth and the risotto has thickened. This will take awhile.
  4. Add salt and pepper to taste, and serve with parmesan or crumbled goat cheese.
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