This is the perfect hearty vegan soup for chilly winter nights that need a Japanese flair. To make this dish gluten-free, make sure to use a gluten-free vegetable broth, gluten-free miso paste, gluten-free tamari soy sauce, and 100% buckwheat soba noodles. Wheat flour is a common filler in dried soba noodles and miso pastes, so make sure to read the packages carefully before buying.
You will need:
- 1 bunch dried soba (buckwheat) noodles
- 1 teaspoon sesame oil
- 1 package Sol Cuisine Organic Tofu, cubed
- 2 green tea bags
- 1 inch ginger, peeled and grated
- 1 square inch dashi kombu (dried seaweed for broth, available at Asian grocery stores)
- 1 stick lemongrass, bruised and chopped
- 1 hot red chili pepper, seeded
- 1/2 cup broccoli florets
- 1/2 cup carrot, grated
- 1/2 cup snap peas
- 1 cup dark leafy greens, such as spinach or bok choy, chopped
- 1 Tetrapak low-sodium vegetable broth
- 1/4 cup white miso paste
- 2 tablespoons tamari
- 1 teaspoon lemon or lime juice (optional)
- Japanese seven-spice powder, shichimi togarashi (optional; available in Asian grocery stores)
- Assemble your mise en place. Organize your ingredients so you’re not caught by surprise later.
- Boil and rinse soba noodles according to package directions, and toss with sesame oil. Portion the slick noodles into serving bowls and set aside for later.
- Boil vegetable broth with ginger, chili pepper, lemongrass, and dashi kombu for five minutes or until broth becomes fragrant. Taste for spice. When the broth is to your liking, strain aromatics from it and discard.
- Add vegetables, tamari, and tofu to aromatic broth. Reduce to a simmer.
- While vegetables and tofu are cooking in the broth, mix some broth with white miso paste in a small cup. This will temper the miso paste.
- When the vegetables are bright green (this should take about five minutes), remove soup from heat and add miso mixture.
- Pour soup over noodles in serving bowls.
- Garnish with a squeeze of lemon or lime juice, or shichimi togarashi.
Posted by madeline on December 4, 2013
We’d like to introduce our store of the week…well, nine of them, to be exact. This week we’re focusing on Central Market, a group of nine beautiful grocery stores deep in the heart of Texas. From San Antonio to Austin, Houston to Plano, Central Market has you covered for hard-to-find ingredients, sophisticated tastes, and stellar catering and gift ideas.
Central Market first opened its doors in Austin in 1994. Because Austin is the Live Music Capital of the World (no, really, it is!), that first store featured patio space for musicians to perform. To this day, you can dash into the Cafe at Central Market, pick up a custom sandwich or a hot dish with certified organic ingredients, then take a seat on the patio and listen to whoever happens to be playing that night.
Central Market also keeps a commitment to local farmers and food artisans by buying exclusive lines like Araya Marshmallows (from the Zullian family of Katy, TX), and Willie’s Cacao (from cacao farmer and chocolatier Willie Harcourt-Cooze). They also help develop local talent by offering classes in their Cooking School locations, where shoppers can learn more about everything from buttermilk biscuits to Bordeaux.
If you’d like to learn more about Central Market, you can subscribe to their newsletter. You can also shop online for their gift boxes, which are available all over the United States.
Posted by jessical on November 14, 2013
Happy Canadian Thanksgiving to all of our Canadian friends! There’s a lot to be thankful for here at Sol Cuisine… starting with our fabulous associate Erica, who whipped up this incredible dish for our office feast.
What are you thankful for this year?
To serve two, you’ll need:
- 2 Sol Cuisine Mushroom Rice Burgers, American retail here
- 1 acorn squash
- 200 grams of button mushrooms, chopped
- 2-3 cloves of garlic, minced
- 1 Thai chili pepper, seeds removed and minced
- 1 sprig of fresh sage, minced
- 2 sprinkles of brown sugar
- Handful of dried cranberries
- Drizzle of olive oil
- Caramelized pecans, store bought or homemade:
- 1 cup of raw unsalted pecans
- 1 tbsp. of coconut oil
- 1/4 cup of maple syrup
- Pre-heat oven to 400°F.
- Cut acorn squash in two then remove pulp and seeds.
- Drizzle with olive oil generously, then top with brown sugar, minced garlic, sage and Thai chili pepper. (Save some sage and garlic for the mushrooms).
- Place squash on aluminum foil and bake for approx. 35-40 minutes.
- If you’re making caramelized pecans, add 1 tbsp. of coconut oil to a small saucepan. Wait until sizzling, then stir in raw pecans on low heat for about 2 mins. Add in maple syrup and continue stirring for another minute. Remove from heat and set aside to cool.
- While squash is baking and pecans cooling, drizzle stovetop pan with olive oil, wait until heated, then stir in a sprinkle of minced garlic and fresh sage. Add mushrooms and cook over medium heat for approx. 10 minutes, stirring frequently.
- Cook your Mushroom Rice Burgers by lightly drizzling stovetop pan with oil, then cook for approx. 3 mins per side, following package directions. Once cooked, chop burgers and pecans in small pieces then mix with dried cranberries.
- Once squash is soft, stuff with mixture, drizzle lightly with olive oil, then place once again in oven for an additional 5 minutes.
- Remove from heat and serve with mushrooms.
- Happy Thanksgiving!
Posted by SoL Cuisine on October 13, 2013
Do you miss summer already? We do. But there’s still plenty of grilling time before the snow sets in – and while we still can, let’s give summer one last hurrah with these tangy, sweet, delicious grilled Sol Cuisine Artisan Tofu skewers with pineapple, mango and lime!
For three skewers, you’ll need:
- 9 pieces of Sol Cuisine Organic Artisan Tofu
- 9 pieces of pineapple
- 9 pieces of mango
- 2 cloves of garlic, minced
- 1 lime
- Sprinkle of Spanish paprika
- Drizzle of olive oil
- Skewer tofu, pineapple and mango, coat lightly with olive oil, then sprinkle with minced garlic and Spanish paprika.
- Place skewers on grill and cook for approx. 5 mins per side.
- Squeeze lime overtop cooked skewers.
Posted by SoL Cuisine on October 9, 2013
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One of our favourite Sol Cuisine recipes calls for fresh pico de gallo, which is a perfect pairing for our tex-mex Spicy Black Bean Burger or Spicy Black Bean Sliders.
We’ve recreated this recipe to use as a topping for our new Spicy Black Bean Sliders, American retail here.
To make mouthwatering Pico de Gallo, you’ll need:
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, diced
- 2 tbsp. fresh cilantro, diced
- 1 jalapeno pepper, seeded
- 1 tbsp. minced garlic
- 1 tbsp. lemon juice
- 1/2 tsp. ground sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. chili powder
- Mix together ingredients for pico de gallo, then set aside.
- Lightly oil your Spicy Black Bean Sliders then place on grill over medium heat for approx. 3 minutes per side, following package directions.
- Once cooked, top your Spicy Black Bean Sliders with pico de gallo, serve and enjoy!
If you’d like to add another topping, try our delicious Lemon Avocado “Mayo”:
- 1 ripe avocado
- 2 tsp garlic
- 1 tbsp lemon juice
- 1/4 tsp ground sea salt
- 1/2 tsp ground black pepper
Posted by SoL Cuisine on September 15, 2013