Sesame Soba Noodles

Looking for a quick, easy, & delish noodle dish for your upcoming week?
This noodle bowl makes a great weekday meal and can double as a satisfying lunch as well! Creamy Tahini Sauce is subtle & flavourful and the bowl lends itself to be adaptable to whatever veggies you have lying about.

Sesame Soba Noodles

For the Sauce:
1 large garlic clove, minced
1 nob of ginger, minced (1”)
3 Tbsp tahini
1 Tbsp cashew butter
1 Tbsp tamari
1 Tbsp rice vinegar
1 Tbsp maple syrup
1 1/2 tsp sesame oil
I tsp chili paste
1/4 cup water
For the Bowl:
3-4 Servings of Soba, Buckwheat, or Rice NoodlesA medley of sauteed and/or shredded veggies

• Blend or whisk all sauce ingredients until smooth.

  Serve with soba/buckwheat/rice noodles and some favourite sautéed veggies (I used onions, garlic, broccoli, mushrooms, spinach, & purple cabbage). Veggies you might try: peppers, grated carrots, snap peas, or steamed kale.

• Top with toasted sesame seeds or cashews.

Creamy Roasted Tomato-Garlic Soup

Who doesn’t drool over an enticing bowl of rich & creamy Tomato Soup?

Simply put, this soup is INCREDIBLE!! With deep flavours and creamy texture, this is a soup the entire family will love and you’ll be asked to make again and again. We’ve made this dreamy soup in my Batch Cooking class and the participants loved it so much, some were making it again the very next day!

Yes, this soup is totally VEGAN, but….and….is missing absolutely nothing! I like to top it off with some pumpkin seed parmesan and a little sprinkle of fresh basil, but she holds her own just the way she is!

Do NOT skip the roasted tomato & garlic step of this soup, that’s what makes it so rich and deep with flavours.

Make this soup ASAP, trust me, it will warm your soul and make you feel good inside and out!

Creamy Roasted Tomato-Garlic Soup

6 medium tomatoes
1 large head of garlic
2 Tbsp avocado oil
½ tsp salt
Fresh pepper
1 large onion, diced
2 Tbsp coconut oil
3-4 cloves garlic, minced
1 ½ tsp salt
½ tsp oregano
½ tsp thyme
Lots of fresh pepper
1 – 28oz can diced tomatoes (fire roasted are best)
½ cup cashews, soaked overnight & drained
2 cups vegetable broth
1/3 – ½ cup fresh basil

• Preheat your oven to 375F. Half tomatoes and separate cloves of garlic, leaving the peel on. Toss with avocado oil and season with salt & pepper and spread out on a large glass dish or a roasting pan. Roast for 35 – 45 minutes or until fragrant and lightly browning around the edges. Set aside to cool.

• In a large soup pot, heat onion and coconut oil over medium heat. Once onions are soft, add garlic and seasonings and sauté several minutes until fragrant. Add your can of diced tomatoes and reduce heat to a simmer.

• In your blender, place your roasted tomatoes and peeled garlic, drained cashews, and vegetable broth and blend until smooth. Pour over your onion and tomato mix in your pot and heat at a low simmer for 10 – 20 minutes. Add in fresh basil and adjust seasonings as needed.

Enjoy the goodness of this creamy soup and feel good in your soul ♥︎

Coconut Whipped Cream

Simple.
Easy.
Delicious.
Dairy-free whipped cream.
Need I say more?
Note: Coconut milk cans MUST be refrigerated overnight in order for this cream to whip properly. DO NOT SKIP THIS STEP!

Coconut Whipped Cream

Ingredients:
2 cans full-fat coconut milk (refrigerated overnight)
Note: You could also use cans of coconut cream, your volume will increase slightly.
2 Tbsp maple syrup
2 tsp vanilla

Instructions:

• Place your beaters and a medium glass/stainless bowl in the freezer for 10 minutes.
  

• Open coconut milk cans upside down, pouring off the coconut water (reserve for smoothies 😉) and remove only the cream into your cold bowl, adding all other ingredients.
  

• Whip with a hand mixer until thick and creamy. Serve immediately.