BenBella Books recently published The Colorful Kitchen by Ilene Godofsky Moreno and is kind enough to GIVE-A-WAY ONE FREE COPY to a blessed individual. You'll love this cookbook!
Ilene thanks her education in art and her career in the textile industry for helping her view her recipes in the same way, designing and crafting them carefully. She takes art to the plate using vibrant colors, making food that looks as good as it tastes and is easy to make. The cookbook is filled with colorful plant-based recipes that are incredibly enticing. I had the hardest time choosing one recipe to feature. I went with something that not only my husband and I would cherish, but you would too!
I chose her Loaded Miso Noodle Soup Recipe. I read the ingredients, saw the pic and was 100% in. With fresh ingredients on hand I whipped it up this afternoon. Not only does it come together FAST but seeing all those fresh, healthy, colorful ingredients staring back at you on the cutting board puts you in a good mood while making it. From start to finish it was a pleasure. The vegetables, the broth, the colors bouncing around while boiling, the tofu, the "chicken" like mushrooms and then the NOODLES! I mean c'mon, it's a winner all around. Miso happy right now! It truly was "colorful, not complicated", Ilene's wonderful mantra.
From The Colorful Kitchen by Ilene Godofsky Moreno (BenBella Books, 2017).
Loaded Miso Noodle Soup
TOTAL TIME: 20 MINUTES
MAKES: 4 SERVINGS
When I was little and I got sick, my mom would always make me noodle soup. (Remember the kind that came in a pouch?) Cuddling up under a blanket and slurping the broth from a mug was the most comforting thing in the world. This recipe gives me that same feeling, and I like to keep it in rotation for rainy nights and sick days.
4 servings of soba or brown rice noodles, uncooked
3 cups vegetable broth
3 cups water
1 cup julienned carrot*
1 cup julienned zucchini*
1 cup thinly sliced shiitake mushrooms
1 cup broccoli florets
3 tablespoons miso paste
1 (14-ounce) package firm tofu, cut into 1-inch cubes
¼ cup chopped green onions
1 sheet roasted nori seaweed, broken into pieces
NOTE: “Julienned” means sliced into matchstick shapes.
I found the process comforting and feel nourished inside and out. My husband LOVED it too and we have leftovers, win! You're going to love her book.
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