Shanghai Soup (Artistic Vegan Cookbook)

Ginger, garlic, fresh herbs and vegetables create a flavorful base with mung bean noodles and tofu for a well rounded, low-cal, low-carb, satisfying soup. This makes the best lunch or light meal. This is a recipe from my cookbook, The Artistic Vegan Cookbook. It's one of our favorite soups and I've made it more times than I could count. Let me know what you think! Watch how to make it in a new "What I Eat in a Day" on YouTube. 

Ingredients:
1 Liter of Water (4 1/4 Cups)
2 Tbsp Minced Garlic
2 Tbsp Fresh Minced Ginger
1/4 Cup Tamari Sauce (or Soy/Coconut Aminos)
1 tsp Chili / Hot Sauce
4 1/4 oz Mung Bean Noodles (2 Bundles)
1 Carrot, Chopped
1/2 Cup Diced Onion
1 Green Bell Pepper
1/3 Block Firm Tofu, Drained & Sliced in Cubes
2 tsp Fresh Onion for Garnish
2 Tbsp Fresh Cilantro (fav. herb) for garnish)

Peaceful Preparation:

1. Wash and chop the vegetables, prepare the ingredients.
2. Place the water, garlic, ginger, tamari sauce and vegetables in a medium pot. Bring to a simmer.
3. Add the noodles, cook until the noodles are done. 
4. Stir in the tofu. Serve hot, garnish and enjoy! 

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The Artistic Vegan Cookbook: An Alchemical Transformation

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The Artistic Vegan Cookbook, An Alchemical Transformation is a healing approach to creating new masterpieces with flavors uniting from around the world. Step into a world of vegan dining, where cuisine is prepared with gratitude and love, combined with an intention to provide healing and a higher energy state, coincident with your alchemical transformation. Offer your loved ones and yourself the highest quality of ingredients, tantalizing creations, and exceptional cuisine. With over 150 vegan and gluten-free recipes with full color pictures of each and every recipes, this cookbook is an example of how transformational, healthy, and delicious vegan cuisine can be! You can also find a 3 day meal plan and my story! Bon appétit!!!

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The Artistic Vegan Cookbook - eBook

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Step into the kitchen with vegan food blogger Christa Clark of ArtisticVegan. Christa became vegan over 10 years ago for better health and shares her healing approach to creating new masterpieces with flavors uniting from around the world. This cookbook contains ingredients ideal for everyone for a non-complicated approach. All the recipes are dairy-free, gluten-free and have nut and oil-free recipes and options along the way. Enjoy mouthwatering meals from savory dinners to hearty breakfasts. Try the Café Chai Ice Cream, Instant Zen Key Lime Cheesecake, Moist Banana Bread, Cheesy Spinach Artichoke Omelet, Beet-Burgers, Chinese Take Out, Hermes’ Caduceus Pizza, Poblano Chili, Vegan Brie Cheese, to name a few. 

Being vegan doesn't have to mean unsatisfying food, buying tons of ingredients, or feeling limited. In The Artistic Vegan Cookbook, Christa Clark shows you how to make food that everyone will love. The recipes are homemade from start to finish with step-by-step guidelines. From breakfasts to dinner, amazing desserts and lots of vegan cheeses, Christa Clark and The Artistic Vegan cookbook are your best friends in your kitchen. Bon appétit!!!

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Artistic Vegan Guilt-Free Holiday Recipes - eBook

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Enjoy a FREE eBook inspired by a divine holiday feast for my loved one and I. A blog post didn’t seem sufficient for all of these delicious recipes. The Raw White Chocolate Cheesecake on a Café Cacao Crust is one of the finest creations I ever did make. The Hearty Lentil Loaf makes such a flavorful meal and is a hit at the table. Find a sample of healthy recipes with a holiday season focus. Originally released 12/13/2014 provided free to subscribers; now free to all! 

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