Sesame Ginger Carrot Noodle Stir Fry with Bok Choy & Crispy Tofu
Sesame Ginger Carrot Noodle Stir Fry with Bok Choy & Crispy Tofu 2 T soy sauce or tamari2 T rice vinegar1 T each: dark sesame oil and cornstarch (or arrowroot)1 t each: honey, Sriracha, and oil.2 inch piece of ginger, finely minced3 cloves garlic, finely minced Juice from 1 lime16 ounce package of medium tofu, pressed and cut into squares1 t soy sauce, gluten-free, if needed5 large carrots1 T oil2 bok choyCilantro, lime, and sesame seeds, to garnish---Whisk together the soy sauce, rice vinegar, sesame oil, starch, honey, sriracha, oil, ginger, garlic, and lime juice. Heat a large frying pan...
Clever Parsnip Oven Soup
Creamy white beans and roasted veg make this a perfect entry in to fall soup season! This soup comes together so fast thanks to a quick blitz in the blender.
Tokyo Bekana Miso Slaw
Tokyo Bekana is a wonderfully tender asian green that is actually a variety of chinese cabbage. It can be cooked, stir fried, or even put in soup, but in this recipe we enjoy this sweet and crisp veg in a miso slaw. This slaw is a great topping for a rice or grain bowl!
Pumpkin Pie Bars with Two Crusts
These pumpkiny bars use one of our leser known winter squash varieties, the long pumpkin. It might look like an overgrown zucchini, but once cut open you'll find orange flesh that when roasted in incredibly creamy and makes amazing pies!