My new favorite recipe

I have been wanting to try this recipe for quite some time, and yesterday I spent the day avoiding the horrendous Bay Bridge detour traffic in my house making this delicious soup. The recipe is way too long to write out (it is Sunday morning after all), but I believe the picture speaks for itself and I’ll gladly share the details if you email me. Compromise, right?

The tofu is crusted with Raw Pumpkin Seeds, Panko and seasonings. I pan-fried the tofu and left it holding warm in the oven. The Lemongrass broth simmered all day with onions, garlic, ginger and lemongrass ( my house smelled amazing!). Shiitake mushrooms, baby bok choy, scallions and rice noodles were added to the strained broth last minute, and the icing on the cake was some pickled radishes that had been soaking overnight.

The best part?? Leftovers for lunch today! A wonderful vegan meal, perfect for this foggy day outside my window.

xoxo,

k2

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