Tofu Noodle Soup

The roller coster changes in weather has been getting to me lately, giving me terrible congestion. Do you remember my Sinus Clearing Soup way back when? Well this is a little different rendition of it, using the Thai Kitchen brand- but this time I used Green Onion (my new favorite) and BEET GREENS! I fell in love with these when Annna from Dolce Vita introduced me to the fact that you can actually eat them! My roommate had beets, and when I found this out, I instantly attacked on the greens. This recipe is soo simple- it's extraordinarily semi homemade, and you could even make this on a low budget and in a dorm room! With 2 days left until Thanksgiving break, the last thing I wanted to do was buy unnecessary things- so I whipped this up from what I have in my pantry; and it tasted AMAZING :]

Spicy Tofu Noodle Soup

glutenfree~vegan~semihomemade~quick&easy

1 bag of Thai Kitchen Green Onion Instant Rice Noodle Soup

1 cup vegetable broth or water

1/2 block sprouted extra-firm tofu, cubed

1 bunch beet greens (from one bunch of beets)

1/4 jar Miso Horseradish Kimchi (this can be optional- but you can find it at Wegmans in healthy aisle!)

1 teaspoon olive oil

1 teaspoon sriracha (you can make less if you don't want it as spicy)

1. First, saute the tofu in the olive oil until there's slight color. Next, add in your Kimchi and beet greens and saute until the beet greens are wilted.

2. Add in your vegetable broth and water and bring to a boil.

3. Add in the Rice noodles, the packets from the rice noodles, and let it cook for ~ 3 minutes!

DONE! :]

this recipe can be found under "soups and sauces"

Last round at PSU & Momma Luzz's Favorite

This will be my fourth year at Penn State, and my last semester here. I can't believe how much time flew... feels like only a year ago I graduated from high school, and in 2 weeks I'm going to turn 22, and then in a couple months I will be a Penn State graduate with a Bachelor's Degree in Nutrition- like seriously? I don't want to grow up!

Sylly week was unexpecting. This pitcher of just plain strawberry starburst is a good recap of it. I had to cut out early though and go home because of poor Hershey :[. The little dogs are going nuts without the big momma bear right now. 

Anna and I decided to make an awesome dinner! Her mom told her about beet greens and if you sauté them they make a great saladish side...oh my goodness they were heavenly. I'm never throwing those puppies away ever again! We also made some gluten free pasta with an amazing pesto- vegan of course! It was so delicious, the recipe for both the sauteed beet greens and creamy pesto spaghetti are on her blog : Dolce Vita. Check it out- she just posted an awesome recipe for mushroom burgers that look amazing!

 As for me, I don't have much recipes up for tonight- I'm still kinda bummin' over the Hershey shmeal. But hey- I made so many awesome treats this weekend- coming to a local blogger near you will be some banana chocolate chip brownies with a rich chocolate frosting, zucchini pizza crust topped with Anna's creamy pesto recipe, some zucchini fries (obviously there is going to be a blog post attributing zucchini), and an awesome cucumber "cumber" salad.

Right now, I have a simple little recipe that I recreated for my mom. My mom is so cute, she's trying to be a vegan! One of her favorite snacks when she was younger were tomato and mayo sandwiches. I cannot tell you how many times she told me this. So I decided that since she is trying oh so hard to be veganized, I decided that we needed to start on something she'd love. I made these as little appetizers for the Penn State vs. Ohio University game (don't even get me started on this game) and she fell in love. Not only was she astonished that there is such thing as vegan mayonnaise, but also at how tasty and delicious this was! And- it was gluten free. Bonus? Only took me less than ten minutes to chop the tomatoes, assort the crackers, and whip up this delicious herbed mayonnaise. Iggy loved it too- he hounded the leftovers and ended up snacking on the mayonnaise!

Tomato and Herbed Mayo 'tizers

vegan~glutenfree

Herbed Veganaise

1/2 cup veganaise

1 tablespoon minced chives

1 teaspoon stonground mustard

2 tablespoons minced basil

2 tablespoons herbes de provence

1 teaspoon minced garlic

Setup

3 heirloom tomatoes, sliced, then quartered for each piece

1 recipe of Herbed Veganaise

24 gluten free crackers (I used Mary's Gone Crackers- Herbed; but any works obviously!)

Himalayan Sea Salt (or any salt)

For the veganaise

1. Put all the ingredients in a blender and blend until creamy

For the preparation

1. Place crackers of choice on a serving plate

2. Dollop each cracker with herby veganaise

3. place 2-4 slices of tomato on each cracker

4. sprinkle salt on top of each!

Easy peasy :]