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Picture a rainbow of bibimbap vegetables on a bed of steamed rice. Steamed sweet potato noodles that hold form and flavor so nicely mingle on your plate with succulent mushrooms and sesame seeds. And there’s red pepper speckled throughout the magical fermented goodness of kimchi on the side. Crisp, vibrantly colored lettuce leaves open to whatever filling you want to pop into your mouth. Korean food is beautiful. [caption id="attachment_9555" align="alignleft" width="300"] Bibimbap ingredients[/caption] Tip: Keep like colored ingredients separate on a plate. Ex: Put carrots in between green zucchini and cucumbers [caption id="attachment_9557" align="alignleft" width="225"] Delicious “perilla” leaf in mint family we used for lettuce

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This is a great way to use leftover cooked brown rice. My husband grew up macrobiotic, and miso soup is one of his favorite healthy breakfasts. This is the best soup for colds, too. Miso has healing properties if it is not boiled. 15 min. Serves 2 tags: gluten-free, vegan, vegetarian, whole food plant-based, macrobiotic, oil-free Ingredients 1-2 cups cooked brown rice (short grain is my favorite) 3 cups of water ½ onion coarsely chopped 1 tsp ginger coarsely chopped 1 Tbsp dried seaweed that is good in soup (alaria, kelp, shredded nori, etc) 3 dried shitake mushrooms 1 coarsely chopped carrot ½ tsp

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When the frost is coming and those last few tomatoes in your garden aren’t red yet, it’s time to pick those suckers. Put them inside on a windowsill safe from the frost. If they stay green, there’s still a way to honor those homegrown tomatoes. Makes 2 Servings. 20 min prep and cooking. 2-3 mid size green tomatoes ½ cup vegan bread crumbs ½ cup whole wheat flour 1 cup unsweetened soymilk or any other unsweetened nondairy milk 1 tsp ground flax seed (optional) 1 tsp cornstarch 1 tbsp sunflower oil or 3 tbsp vegetable broth for frying 3-4 sliced button mushrooms (optional) 4-6 taco

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Fresh basil pesto needs no parmesan for deliciousness. Healthy fat from blended cashews combined with the fresh leaves make pesto a magic topping for pasta, sandwiches, tabouli, and many other delicious vegan dishes. Prep and cook time: 10 min. Servings: 4 1/2 cup raw cashews 1/4 cup water 1 small garlic clove or 1/2 tsp of garlic powder 6 oz silken tofu (half of a 12 oz vaccuum pack) 1/4 tsp sea salt (optional) 1 Tbsp white wine vinegar or the juice of 1 fresh lemon 2 cups fresh basil leaves   In a food processor or Vitamix, combine the cashews and water until

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OMG I had no idea that cassava flour makes fantastically easy home-made gluten-free tortillas! The dough is even easier to work with than masa (corn) flour and the tortillas are soft and foldable. So good. Any you can put anything you like inside. You can make them into 6 inch gluten free pizzas. For some reason the recipe on the package never worked out for me. But here it is if you want to try it!  (From Otto's Cassava Flour) Here's the recipe that works for me: Prep and cook time 20 min. 3-4 servings (about 12 tacos) 2 1/2 cups yucca / cassava flour 3 cups

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Creamy vegan deliciousness coating hearty whole grain noodles with splashes of fresh green leaves. So good. Cooking and prep time is 25 min. 4-6 servings16 oz. bag of whole wheat or brown rice shells (little noodles)3 Tbsp. Sriracha3 Tbsp. tahini1/8 cup chopped olives1/2 cup sliced mushrooms1/4 cup chopped parsley1/2 cup chopped spinach1/8 cup nutritional yeastCook noodles according to instructions in one pot while preparing the other ingredients in a frying panCook the mushrooms on medium heat in just enough water to cover the bottom of the frying panAfter the mushrooms are soft add the olives for a couple minutesAdd the tahini and sriracha

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This gluten-free vegan recipe makes yesterday’s vegetable platter into a satisfying meal. Like traditional Thai food, this recipe uses a combination of salty, sweet, sour and spicy ingredients to enhance the flavor of the vegetables. Prep and cooking time 20 min (not counting cooking the rice). Makes 2 servings. 2 cups of cooked brown rice half an onion diced 1 clove of garlic diced 3-6 oz tofu cut into half-inch squares 1 tsp sesame oil (or vegetable broth) 1 tsp coconut oil or any vegetable oil (or vegetable broth) 1 cup of a mix of diced vegetables (carrot sticks, peppers, broccoli, cherry tomatoes, etc)

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A fresh and easy gluten-free vegan meal you can throw together fast. Whole grain corn tortillas and protein-rich hummus make a satisfying combo you might not have thought of before. Prep time: 2 min. Cook time: 0 min (2 min if toasting tortillas or 10 min if making oil-free hummus). Serving size: 2 Ingredients: 8 corn tortillas 3 Tbps hummus (you can make it oil-free if you like) 8 cherry tomatoes cut in half 1 cups washed, cut lettuce sliced pickles (optional) Magic: Toast the corn tortillas on a flame or in a briefly in a toaster oven (optional) Add a teaspoon of hummus to the center

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This is one of those dishes people will eat and say "If everything tasted like this I'd be vegan too!" It's a crowd pleaser and a very satisfying salad that makes a great side dish for pasta with red sauce or quinoa. 3 servings. 10 min prep time. 1 ripe avocado sliced into small chunks 1 15 oz. can of red beans (rinsed) or 1 and 3/4 cups of cooked red beans juice from half of a lime 1 dash of salt 1 cup of raw spinach chopped 1/4 cup of finely chopped green onions 1/2 cup of diced tomatoes Combine the avocado,