Heat olive oil in a stockpot over medium heat. Add onion and sauté until translucent and starting to brown. Add garlic and cook until fragrant.
Add diced tomatoes and stock. Bring to a gentle simmer and cook for 10-15 minutes.
Stir in peanut butter, salt, and black pepper.
With an immersion blender, roughly blend soup. Alternatively, transfer soup to a blender and slowly blend with a kitchen towel over the lid to avoid splatters.
To serve, ladle soup into serving bowls and garnish with peanuts, scallions, and cilantro.
Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.
Notes
Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper.
1poundcooked extra-large (16-20) peeled and deveined shrimpthawed if frozen
129 ½ inch rice paper rounds
1large head romaine lettuceleaves quartered
1large cucumberpeeled, seeded, and julienned
1large mangopeeled, pitted, and sliced
½bunch cilantro
1ouncefresh mintstemmed
1 ½ – 2cupshoisin or sweet chili sauce
Method
Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
Cut shrimp in half.
In a large shallow bowl, place a couple of inches of water.
To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.
Notes
Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.
Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
Drizzle on sauce and sprinkle with almonds. Enjoy!
Notes
*Potatoes should not be more than twice the size of the brussels sprouts for even cooking.
If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry!
Swiss Mushroom Quinoa Burgers
If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger.
In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.
Celebrate National Oatmeal Month with MUSH Overnight Oats! Did you know Americans buy more oats in January than any other month in the year? Thankfully with MUSH, you can take your energizing morning breakfast on-the-go, or add them with your favorite fruits and yogurt for a superfood yogurt bowl!
So why should you eat their cold-soaked oats?
Great question! Regular oats are coated by something called phytic acid – which acts as a nutrient block, preventing your body from absorbing all of the amazing nutrients found in oats (magnesium, zinc, iron, calcium, etc.). Soaking oats helps remove the phytic acid and allows for better digestion and nutrient absorption – and added bonus, they’re soaked in dairy-free milk so everyone can enjoy them!
Looking for inspiration? Check out their Instagram account by clicking on the video below!
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Tropical Smoothie Bowl
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. How will you top your tropical smoothie bowl?
Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.
Banana Peel Curry
Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌
Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes.
Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This Sparkling Spiced Cider is easy enough to pull off for unexpected guests. Don’t forget the sliced fruit for the punch bowl. It takes it to the next level! Serving this punch warm is a nod to mulled wine and the chillier temps. The addition of sparkling wine or juice keeps it festive.
Sparkling Spiced Cider
Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This sparkling spiced cider is easy enough to pull off for unexpected guests.
In a 6-quart stockpot, bring apple cider, pear juice, half of the orange slices, cinnamon sticks, cloves, and star anise to just under a simmer and cook for 15 minutes.
Remove from heat and carefully strain into a large serving vessel, top with prosecco or sparkling pear juice. Serve warm, garnish with remaining orange slices, apple slices, and fresh thyme sprigs.
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