Olives for Dinner

Easy Vegan Ramen

This is a sponsored post written by me on behalf of Mike's Mighty Good. All opinions are 100% my own.

Who doesn't love a good bowl of ramen? The noodles, the slurp, the magic of the broth … it's become a weekly ritual that we enjoy almost every week year round. Ramen is the ultimate comfort food that speaks to and soothes all of the senses. Instant ramen is a great light and easy meal by itself, or it can be transformed into a heartier and healthy ramen dish with lush broth, vegan protein and green vegetables.

We recently started using Mike's Mighty Good ramen in place of our usual ramen brand and have been loving it for many reasons! Their organic ramen noodles are steamed, not fried and made from scratch. They have a great texture—a perfect blend of soft and chewy that's a welcome change from the more elastic texture of our usual brand.

Making this organic ramen could not be any easier. There's a flavor packet inside, along with a small packet of oil. Set those to the side. Add boiling water to the marked line inside of the cup, cover and wait for six minutes to allow the noodles to soften. You can then add the seasoning and oil to the cup and stir and enjoy! I love adding the seasoning packet contents and oil to a bowl with a dollop of vegan mayo, stirring it up to combine, then adding the cooked noodles and noodle water to the bowl. It adds a super creamy element to the ramen broth!

Mike's Mighty Good: The broth!

The broth by itself is super rich, uses simple and organic ingredients, and does not heavily rely on sodium to deliver flavor. It's also the perfect springboard for adding some other flavors and toppings to for a heartier healthy ramen bowl. I switch up the produce depending on the season and what's available at the grocery store. Baked tofu cubes are the perfect vehicle for soaking up the broth, but seared seitan would be amazing here too.

How to make a healthy vegan ramen dish using Mike's Mighty Good Craft Ramen

This version takes a little more time, but it's worth it. Plus, it can be prepped a day or two before and heated up quickly for dinner if you're short on time.

Making this broth has become a weekly ritual that I love.  With the season changing, it's nice to crack a window and feel a slight chilly breeze come through my kitchen, moving all of the amazing aromas around. I love putting on a podcast or music, while my dog, Harper, sleeps in her bed near my feet.

Grate an onion on a box grater or in a food processor until smooth and sauté in a large pot until golden. Add minced garlic and ginger with splashes of extra vegan broth to allow the ingredients to mellow but not burn. Add the ramen spice packet and vegan broth and simmer. Strain using a chinois or fine mesh strainer, pressing against the solids with a wooden spoon or spatula to release all of the flavorful broth you've just created to yield a smooth finished product. Return your smooth and silky broth back to the pot. Add a dollop of coconut milk to add a creamy element to your ramen!

Ladle the broth over the cooked ramen noodles, baked tofu cubes, seared mushrooms (sliced shiitake or quartered cremini mushrooms) and your greens of choice. Roasted broccoli, shaved Brussels sprouts, bok choy and scallions are all good choices. I like to put the contents of the oil packet in the bottom of the bowl and ladle the hot broth over the top to serve!

Mike's Mighty Good offers four vegan varieties. They let me know that although they are marked as vegetarian, they are actually vegan! There's a Miso, Vegetable, Soy Sauce and Kimchi option. You can use the recipe below with any of these varieties for a mighty good bowl of vegan ramen!

Print Easy Vegan Ramen

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 2 servings

Print Recipe Pin Recipe Description

Delicious vegan ramen, using any of Mike's Mighty Good four vegan varieties. Dress up the broth or just prepare the broth using the seasoning packet and add to the cooked ramen noodles. Add tofu, shiitake and greens to create a heartier and healthy ramen!

Ingredients for the tofu

• one block of firm tofu, cut up into 1X1-inch cubes
• 1 TB toasted sesame oil
• 1 TB canola or grapeseed oil

for the shiitake

• 2 cups sliced or hand-torn shiitake
• 1 TB canola or grapeseed oil

for the broth

• 1 TB canola or grapeseed oil
• one large onion, grated on a box grater (or puree in a food processor)
• 2 TB fresh grated ginger
• 2 tsp vegan bouillon paste, whisked into 5 cups boiling water (I place this into a glass measuring cup, but a small pot would work)
• 2 TB fresh grated garlic
• 2 seasoning packets from Mike's Mighty Good Soy Sauce cup
• 1/4 cup canned coconut cream (skim the cream off the top of a full-fat can of coconut milk)

for the bok choy

• 1 TB canola oil
• 2 large handfuls of baby bok choy, rinsed and halved or chopped

to finish the ramen

• two sets of noodles included in Mike's Mike's Mighty Good instant ramen cup
• sliced Thai chilis (optional)
• two sets of oil packets included Mike's Mighty Good instant ramen cup

Instructions to make the tofu

1. Preheat oven to 425.
2. Place the tofu cubes in a large bowl (no need to press the tofu). Drizzle with the oils.
3. Line a baking sheet with parchment paper. Line up the tofu in spaced out rows. Drizzle any leftover oil in the bowl over the top of the tofu.
4. Bake for 15 minutes.
5. Flip the tofu cubes over and bake for 10 minutes more, or until golden on both sides.

to make the shiitake

1. Place the shiitake in a large cast iron pan. Drizzle the oil over the top.
2. Place into the oven with the tofu and bake for 10-15 minutes, tossing them around a bit halfway through the bake time.

to make the broth*

1. Heat a large Dutch oven or any other heavy pot over medium heat.
2. Place the oil into the pot, allow to warm for about a minute, then add the pureed onion to the pot.
3. Allow to sauté for about 10 minutes, stirring occasionally with a spatula.
4. Add the ginger and sauté for 5 minutes.
5. When the mixture starts to stick, add a few splashes of the hot vegan broth.
6. You want the mixture to be moist, but not too dry or it will scorch. Keep adding a few splashes of broth to maintain this consistency. Stir and scrape the pot with a spatula occasionally.
7. Allow the puree to develop a slight golden color. Turn the heat down if it starts to burn.
8. Add in the garlic and 2 seasoning packets from Mike's Mighty Good Soy Sauce cup. Stir to combine.
9. Add in a few more splashes of the broth and allow to sauté and soften for about 3 minutes more. Do not allow the mixture to burn. Add more broth, turn down the heat or stir again to prevent this from happening. Burned garlic will ruin your broth!
10. Add in the rest of the broth, stir well, scraping the bottom of the pot, and allow to simmer for about 10 minutes over low heat.
11. Place a chinois or fine-mesh sieve over a bowl. Pour the broth into the sieve. Use a spatula to press and squeeze all of the flavor into the bowl.
12. Discard the solids.
13. Return the broth to the pot. Add the coconut milk to the broth. Allow to simmer while you finish the next steps.

to make the bok choy

1. Place the oil in a cast iron pan and warm it over medium-high heat. Add the bok choy and sauté for a few minutes or until a little color develops.

to finish the ramen

1. Boil 2 sets of noodles from Mike's Mighty Good Soy Sauce cup. I boiled the noodles in a pot on the stovetop, uncovered for 4-5 minutes. Drain and set aside.
2. Set out two large bowls. Place the oil packet contents into each bowl.
3. Distribute the noodles into each bowl.
4. Place the tofu, shiitake and bok choy into each bowl.
5. Ladle the broth into each bowl. Top with Thai chilis, if desired.
6. Enjoy immediately!

Notes

*This broth can be made ahead! Just allow it to cool and refrigerate for a day or two.

• Prep Time: 20 minutes
• Cook Time: 1 hour

Chewy organic ramen noodles, insanely rich broth, golden and pillowy tofu cubes, seared shiitake and bok choy … what's not to love?

Wishing you a peaceful week ahead. xo

Easy Tofu Scramble with Potato Hash

I love a good tofu scramble. I've made Isa Chandra Moskowitz's version of it from Vegan with a Vengeance countless times over the years, and it was one of the first dishes where I started to learn the value of prepping first, seasoning as I go and just enjoying the process. This scramble is my version that uses an umami spice blend for a rich and slightly eggy taste. Eat it alone, or with buttery toast, potato hash, fruit or shiitake bacon.

Umami Seasoning Blend

I used Whole Food's brand of umami seasoning, but there are tons of brands to choose from, and a google search will show you how to make your own if you're interested in that. This scramble uses a blend of:

• umami seasoning
• nutritional yeast
• cumin
• garlic powder
• onion powder
• turmeric
• salt

How to make a tofu scramble

Scrambles are so easy. Use a firm or extra-firm block of tofu. Smash it through your fingers to crumble it up, but not too much. You want it to be a little chunky. I've added sliced shiitakes and shallots here, but you can use whatever you like: wilted greens, tomatoes, kimchi, avocado, etc. This seasoned tofu base gives a little eggy flavor, and is subtle enough that it can be served with anything you'd like.

Print Easy Tofu Scramble with Potato Hash

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 2 servings + some leftovers

Print Recipe Pin Recipe Description

An umami spice blend gives this tofu scramble a rich and eggy taste! Serves two, with some leftovers that can easily be reheated in a hot cast iron pan.

Ingredients for the potato hash

• 2 TB olive oil
• one fist-sized yellow potato, peeled and diced into tiny cubes
• salt

for the scramble

• 2 tsp umami seasoning
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground turmeric
• a few pinches of salt
• 2 TB olive oil, divided
• 2 shallots, halved and thinly sliced
• 2 cups of sliced shiitake mushrooms
• 16 oz. firm tofu
• 1/2 cup water
• 1 TB nutritional yeast

Instructions to make the potato hash

1. Preheat oven to 425.
2. Add the cubed potatoes to a small bowl. Drizzle with the olive oil and toss to coat.
3. Line a small baking sheet with parchment paper.
4. Add the potatoes ono the baking sheet in an even layer.
5. Bake for 25 minutes. Remove from the oven and move and toss the potatoes around with a spatula.
6. Return to the oven and bake for 10 minutes more.
7. At this point, the potatoes should be crispy and golden.
8. Season with salt and return them to the oven.
9. Bake for 5 minutes more or until golden all over.

to make the scramble*

1. Add the first six spice ingredients together in a small bowl. Set aside.
2. Preheat 1 tablespoon of the olive oil in a large, non-stick pan over medium-high heat.
3. Add the shallots and sauté for about 10 minutes, or until slightly golden. Remove from the pan.
4. Add the remaining 1 tablespoon of oil into the pan and reduce the heat to medium. Add the sliced shiitake and sauté for about 10 minutes or until slightly golden. Remove from the pan.
5. Crumble the tofu into the pan, taking care to watch for any splashing oil residue from the pan.
6. Season the tofu with the spice mix. Fold in gently to combine.
7. After a few minutes, add 1/2 cup water. Stir and increase the heat to medium-high.
8. Allow the tofu to absorb most of the water. You want the scramble to be not too wet and not too dry. Add in the sautéed shallots and shiitake and fold gently to combine.
9. Sprinkle the nutritional yeast over the top. Stir gently to combine and remove from the heat.
10. Serve immediately with the potato hash. Refrigerate any leftovers and reheat in a hot cast iron pan.
11. This is served with Dave's Killer Bread + Miyoko's Cultured Oat Milk Butter!

Notes

• This recipe leaves plenty of leftovers that can be easily reheated in a hot cast iron pan.

• Prep Time: 10
• Cook Time: 45

Stuff I've been watching and listening to this past week:

Charli Adams Good at Being Young EP | I've been listening to this EP over and over … Charli's voice is so silky and beautiful!

Only Murders in the Building | A super fun series with great characters and chemistry. We're almost done with season 2 and can't for season 3!

One Cut of the Dead | What a great concept! It starts with a zombie movie shot all in one take, which is pretty impressive. When the credits roll, it's not over. More things happen …

That's it, friends. I hope you like the scramble and have a peaceful week!

Mixed Berry Salad with Sweet Lime Dressing

It's so hot outside! When the heat climbs up into the 90s, I feel so trapped. I only want to drink cold water and eat cold food. This berry salad is perfect for adding some freshness and coolness to an oppressively hot day.

I used fresh blackberries, cherries and blueberries here, but you can use any berry or stone fruit that you like.

A cherry pitter is perfect for this job. It's messy work, but way better than prying out the pits by hand.

The dressing here is just lime juice, zest and sugar. To yield more juice from the lime, roll it on your countertop with the palm of your hand. Use a zester all over, using just enough pressure to remove the green part and not the white part to reduce bitterness. Then halve it and juice the lime using a juicer if you've got one.

I processed the lime and sugar in a processor for a smoother texture, but it's not totally necessary here.

This dressing will yield more than you need, but you can reserve it and add to leftover berries, or toss some into cold water for a refreshing drink. Enjoy at room temp or give it a chill before serving.

Print Mixed Berry Salad with Sweet Lime Dressing

★★★★★

5 from 1 reviews

• Author: erin wysocarski
• Total Time: 10 minutes
• Yield: 4-6 servings

Print Recipe Pin Recipe Ingredients

• 2 cups blueberries
• 2 cups blackberries
• 2 cups cherries, pitted and halved or quartered
• the zest and juice of 2 limes
• 2 tsp sugar

Instructions

1. In a large prep bowl, toss the berries together.
2. In a separate small bowl, combine the lime juice, zest and sugar. Process in a food processor if you'd like a smoother texture, but this step isn't necessary.
3. Pour half of the dressing over the berries and gently toss to coat. Taste, then add more dressing if you'd like. Served chilled or at room temp.
4. Reserve the extra dressing in the refrigerator. Add to any leftover berries or toss into cold water for a refreshing drink.

• Prep Time: 10 minutes

Mango Salsa with Fried Rice Paper Chips

Here's something super fresh with hits of sweet and spicy: mango salsa. It's perfect for these July days when the heat is high and energy for cooking is low. Scoop up this salsa with tortilla chips, fry up a batch of rice paper crisps, spoon over salads or tacos or eat it straight out of the bowl.

Over the summer, I'm going to be focusing on making simple, non-fussy recipes that use fresh produce, limited ingredients and don't require a ton of time in the kitchen. My motivation in the kitchen has been blah recently and I don't feel compelled to create things that are overly involved. Most of it will be the kind of food that you can take out onto your porch or patio and enjoy under the sun this summer.

This is a spring roll wrapper fried in screaming hot oil. While it's certainly not necessary for this salsa, it provides a nice texture and delicate crunch.

When placed into the oil, it puffs up immediately. Take it out of the oil and hit it with some seasoned salt right away. I blended flaky sea salt and garlic powder together.

Pull together your salsa components: diced ripe mango, diced red onion, fresh chopped cilantro, grated garlic, minced jalapeño, lime zest and juice + flaky sea salt. Fold them all together in a large prep bowl.

If you want to add in more components, try fresh diced avocado, black beans and/or diced red pepper.

Grab a beer, a book, a friend, your dog, some music or whatever makes you happy. Go outside if that's your thing. Break off bite-sized pieces of your rice paper chips or the vehicle of your choice and enjoy the freshness of the salsa. Wishing you happiness and peace this week! xo

Print Mango Salsa with Fried Rice Paper Chips

★★★★★

5 from 1 reviews

• Author: erin wysocarski
• Total Time: 25 minutes
• Yield: 2-3 servings

Print Recipe Pin Recipe Description

A sweet and spicy salsa, served with deep-fried rice paper wrappers!

Ingredients for the salsa*

• 2 ripe mangoes, diced
• 1/3 cup red onion, finely diced
• 1/2 cup cilantro, chopped and packed
• 1/2 jalapeño, finely diced (use more or less to taste, or omit if you don't like spicy)
• the juice and zest of 2 limes
• 1 clove garlic, grated on a microplane grater
• a few pinches of flaky sea salt

for the fried rice paper chips

• 6 rice paper wrappers (either keep whole or cut into 4 pieces with scissors)
• canola or grapeseed oil, for frying
• 1/2 tsp garlic powder, combined with 1/4 tsp flaky sea salt

Instructions to make the salsa

1. Combine all of the salsa ingredients in a large prep bowl. Adjust any of the ingredients to taste.

to make the fried rice paper chips

1. Place a couple of inches of oil into a pot with a diameter that is a bit larger than your rice paper. Heat over medium-high heat for several minutes. To test the oil's readiness, place a chopstick into the oil, touching the bottom of the pot. Once bubbles form around the chopstick, you are ready to fry.
2. Place a cooling rack or paper towels onto a baking sheet. Set aside.
3. Place one piece of rice paper into the hot oil. It should sizzle and puff up immediately. If it doesn't puff up immediately, toss that floppy disk away. Let your oil heat for about 2 minutes more and try again.
4. Remove your puff from the oil with tongs and transfer to the baking sheet. Season immediately with a bit of the garlic salt.
5. Repeat with the remaining pieces of rice paper.

Serve the salsa and rice paper chips immediately. The salsa can be refrigerated for a few days, but tastes best at room temperature. The chips can be left out for a few hours.

Notes

*Add ripe diced avocado, black beans and/or diced red bell pepper if you'd like.

• Prep Time: 15
• Cook Time: 10

GRATITUDE!

I've been super grateful for the Spring weather in Boston, and I've been out walking in the woods with my rescue dog, Harper, for most of it. With Summer's arrival, most of our usual trails are overgrown or teeming with bugs, so we've had to do some work to find spaces that are more open and less bug-ridden. We've been able to discover some hidden gems in the process, so I'm actually grateful for the headache turning into an opportunity. I soak up Harper's gentle nature and sweet spirit with each step, and take moments to look up and be grateful for everything moving gently around me. And, when I look down, I get to see this face asking me for a treat often … she makes my heart melt!

RECS!

Snowflake Mountain. What a silly show! The series opens with introducing about a dozen of the show's contestants who think they are being sent away to a fancy villa for a vacation. Instead, they arrive at a wilderness camp with no running water or Wi-Fi. The contestants are all over 21 years old, over-the-top materialistic and self-centered, with no work ethic. So there's lots of drama. They are told that there is a prize of 50K for the "winner" but if any contestants leave during the show, 5K is knocked off the prize money. Because of this, the cast has to adapt and learn to support each other along the way. During each episode, they are taught how to connect with nature, become more self-reliant and work as a team by going through a series of wilderness challenges. This was a light-hearted, very bingeable series that was a lot of fun to watch.

Untamed. There are countless things to take away from Untamed, but I love how Glennon describes how we all come into the world with a blueprint designed by society. This blueprint keeps us small and we don't even realize it, because it's been there since before we were even born. Untamed challenges women to "stop asking what the world wants from us and instead ask ourselves what we want from our world." We don't need to follow a path that's not in alignment with our own truth and wants and needs. We can find and define that by being authentic, brave, vulnerable and compassionate with ourselves and others. No matter where you come from or what your story is, there is no denying that all women want help, community. connection, purpose and to live our lives fully. Untamed shines a spotlight on blueprints designed by others and empowers women to find, embrace and live their own truth—fully and untamed.

Stranger Things 4. We finished up ST4 over the holiday and loved it …what a great cast and a good blend of serious and funny. We can't wait for season 5!

Quinoa Pizza Crust

This gluten-free pizza crust is no knead, super simple to make, uses only four ingredients and tastes amazing. It's thin and crispy, but sturdy enough to hold your favorite toppings.

First off, blending up uncooked but soaked quinoa into a batter to use as a pizza crust isn't my idea. It's something I stumbled across over at the Cafe Johnsonia blog when I saw Lindsey's gorgeous pizza pop up in my Pinterest feed. However, I tested this several times and did end up making a few tweaks with the timing and adding in a little tapioca flour for some softness. I have nothing against a traditional pizza dough or a focaccia pizza, but now having the option of something equally delicious without all of the refined carbs, heaviness that follows or extensive prep is kinda nice.

Before you soak your quinoa, rinse it well.

One or two times in between the 12-18 hour soak time, rinse it again. Before blitzing up your batter, rinse it a final time. This will help to reduce the bitter saponin coating which impacts the taste and could be hard on your belly if you are sensitive to it.

Blend the soaked and rinsed quinoa.

I used my Nutribullet for this. Blend until completely smooth.

The texture and flavor

This protein-forward crust is crispy around the edges and bottom, and has a little softness in the middle. Don't skimp on the amount of olive oil in the recipe or you're going to end up with a crust that sticks or is dried out. Also, be sure to sprinkle some flaky sea salt around the edges of the crust towards the end as described in the recipe below because it adds just the right little pop of flavor.

That quinoa aroma

The batter is made from quinoa, so it's going to smell … like quinoa. After you've blended it up and while it's baking, you'll really notice it. However, the final result is not going to taste like quinoa at all.

I just made a simple cheese pizza here, but this can be topped with whatever you like. Enjoy!

Print Quinoa Pizza Crust

★★★★★

4.7 from 3 reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 1, 10-inch pizza

Print Recipe Pin Recipe Description

An easy, gluten-free pizza crust to enjoy whether you are gluten free or just want to enjoy a pizza without that heavy feeling afterwards. This crust is thin, crispy and sturdy enough to hold your favorite toppings!

Ingredients for the crust

• 1/2 cup uncooked quinoa, rinsed in a sieve then soaked in plenty of water for 12–18 hours
• 2 TB tapioca flour
• 1/2 cup water
• 1 TB olive oil
• 1/2 tsp sea salt
• 2 TB of olive oil, to coat the pan

to make a basic cheese pizza

• 1/3 cup pizza sauce
• 1/2 tsp Italian seasoning
• 1/2 cup vegan mozzarella shreds, chopped
• 1 TB olive oil
• flaky sea salt, for seasoning the outer crust

Instructions to make the crust

1. Preheat oven to 450.
2. Place a 10-inch cast iron skillet into the oven to preheat.
3. Rinse the quinoa again, rubbing it between your fingers, then drain it and place into a NutriBullet or other similar blender. (See note below)
4. Add in the tapioca flour, water, 1 TB of olive oil and sea salt.
5. Blend until completely smooth.
6. Once preheated, remove the skillet from the oven and add 2 TB of olive oil to the bottom of the pan. Don't use spray oil or skimp on the amount of oil or your pizza will stick. Return it to the oven for a few more minutes.
7. Remove the skillet and tilt if needed to ensure the bottom of the pan is evenly coated. Pour the batter into the center of the hot skillet so it covers it in an even layer. Tilt and roll just a little bit if needed to make sure it covers the bottom of the pan.
8. Place into the oven to bake for 15 minutes.
9. Flip with a large spatula (it will be sturdy and very easy to handle), and bake for 5 minutes more.
10. Remove from the oven, flip again, and add the sauce, Italian seasoning and cheese onto the crust.
11. Drizzle the outer edges of the crust with 1 TB of oil and season with the flaky sea salt. Return it to the oven.
12. Place a pizza pan or cookie sheet over the skillet. This will allow the cheese to melt without burning your crust.
13. Cook for 10 minutes more, or until the cheese has fully melted.
14. Allow to rest for a few minutes before slicing and serving.

Notes

I tried a Vitamix for this and it didn't really work for me, but my NutriBullet did a perfect job.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Garlic and Ginger Butter Ramen Noodles

Rich+buttery ramen noodles, with garlic, ginger, shallots and scallions! Brown sugar adds a hint of sweetness and soy sauce adds some umami. It's ramen noodles with sauce, not broth. This is a quick and easy dish that can be eaten as is, or you can add vegan chicken, tofu chunks or mushrooms and vegetables. Inspired by Bon Appetit's Ginger Scallion Ramen Noodles recipe.

Pull together your ingredients. Sambal and limes are optional. I love the texture of soy curls in this dish, but you can add tofu to the noodles, like these suggestions. Just double or quadruple the sauce in this recipe as needed.

Double-dredged tofu Sesame-crusted fu Crispy tofu Tofu cutlets Grilled sambal tofu

The sauce smells so good!

I love the texture of soy curls here. A touch of garlic powder is just right here, and the edges get a little crispy. I could easily destroy all of these while prepping the sauce.

Print Garlic and Ginger Butter Ramen Noodles

• Author: erinwyso
• Total Time: 25 minutes
• Yield: 1 serving

Print Recipe Pin Recipe Description

An easy weeknight dish! Serve as is or add vegan chicken, tofu cubes, mushrooms or vegetables. Inspired by Bon Appétit's Ginger Scallion Ramen Noodles.

Ingredients for the vegan chicken

• 1 cup Butler Soy Curls
• 1 TB no-chicken or boullion (I used Better Than Boullion brand)
• 2 TB neutral oil, divided (vegetable, canola or grapeseed)
• 1 tsp garlic powder

for the sauce + noodles

• 2 TB Miyoko's Cultured Vegan Butter (or any vegan butter, but Miyoko's is really good here)
• 1 TB grated ginger
• 3 shallots, halved and thinly sliced
• 1 TB grated garlic
• 4 scallions, chopped
• 1 TB brown sugar
• 1 TB + 1 tsp soy sauce
• 1 packet of ramen noodles

to serve

• sesame seeds
• lime wedges
• extra chopped scallions
• thai chilis, sambal sliced or red pepper flakes

Instructions to prepare the vegan chicken

1. Preheat oven to 425.
2. Fill a small saucepan halfway with water. Bring to a boil. Whisk in the boullion.
3. Add in the soy curls, stir.
4. Turn off the heat, place a lid over the top and allow to sit for about 10 minutes on the burner.
5. Drain the soy curls and squeeze out as much liquid as possible. (I do this by draining in a sieve and placing another on top and squeeze really hard.)
6. Transfer the soy curls to a medium-sized glass pyrex. Drizzle 1 tablespoon of the oil over the top, and stir to combine.
7. Season with the garlic powder, then stir again to combine.
8. Bake for 15 minutes, stirring halfway through the bake time.
9. Remove from the oven, and drizzle with the remaining 1 tablespoon of oil. Stir again.
10. Allow to bake for 10-15 minutes more, stirring halfway through and keeping and eye on them. They are done when golden all over.

to prepare the sauce

1. Preheat a cast iron pan over medium heat. Add the butter. Once it starts to sizzle, add in the ginger and saute for about 30 seconds.
2. Reduce the heat to medium-low. Add in the shallots, allowing to soften for about 3 minutes while stirring.
3. Add in the garlic and scallions. Stir and allow to soften for about 2 minutes.
4. Add in the brown sugar and soy sauce. Stir for about 30 seconds more. Remove from the heat.

to finish

1. Boil the ramen noodles according to package directions, subtracting one minute from the cook time.
2. Once the noodles are done, drain and return them to the pan.
3. Transfer the sauce to the noodles and toss to coat.
4. Add the vegan chicken and transfer to serving bowls.
5. Serve with sesame seeds, lime wedges, chopped scallions and sambal, chili flakes or sliced thai chilis.

Notes

The vegan chicken can be made beforehand. When ready to serve, they can be crisped up in a preheated cast iron pan.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Recent books and series I've loved!

Saying as little as possible about them on purpose.

The House in the Cerulean Sea, by TJ Klune. This was one of the best books I've read in a long time. One of the many great messages it beautifully delivers: be kind to one another.

Midnight Mass. OMG. This started slow but escalated QUICKLY.

Squid Game. This was … fun? The plot and characters were so good.