10. Veggie Miso Soup

🍁🍂 The tenth day of Blogtober has arrived and with it comes my veggie miso soup recipe. I eat this meal numerous times a week as it is so delicious and easy to make and you can serve it with noodles or rice depending on your mood.

What you will need (serves 2):
– 1 carrot
– a handful of button mushrooms
– 1 courgette
– greens (I used finely chopped kale and some savoy cabbage – you can’t beat pak choi though)
– 1 clove of garlic
– 1.5 tsp sesame oil (optional)
– 2-3 tbsp soy sauce
– 1.5 tbsp miso paste
– rice or rice noodles to serve
– 1 lime
– 1/2 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg
– fresh coriander to garnish (optional)

Step 1
Peel and chop your carrot into small pieces, chop the courgette and slice your mushrooms. Add them to a pot with either sesame oil or about 100ml water on a medium to high heat. Let these fry for a few minutes and add the spices.

Step 2
Once the mushrooms have softened, press the garlic and add to the pot. Let this cook for 30 seconds without burning the garlic and then add 900ml of boiling water. Turn the heat down to a low/medium heat and add your miso paste and soy sauce and squeeze in the lime juice. Leave this to simmer for about 15-29 minutes with the lid on for half of that time. Boil your rice as you wait or if you’re using noodles, add these 3-4 minutes before you serve. You will need you add your greens a few minutes before you serve also.

Step 4
You are ready. Add fresh coriander if you wish (I highly recommend) and serve. You can use sriracha for some heat if you like, I served mine with wasabi, mainly for the colour, a little bit because the pain of eating it is quite enjoyable 😐

Nutritional Spotlight
* If you’re like me and like to know what’s in your food, you’ll be happy to know that this soup is ‘souper’ healthy 😉
* Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
* The ingredients in this dish have many health benefits and I will list just a few:
Miso is a paste made of soy beans, sea salt and koji. This mixture is left to ferment for either a few months up to a few years. It is a source of protein and is also a probiotic, helping to restore your digestive health and eliminate toxins from the body.
Kale/Cabbage is so delicious in this soup. You can eat your greens with enjoyment instead of suffering a green juice or smoothie. High in fibre, zero fat and jam packed with disease preventing and protective nutrients.
Lime juice adds so much flavour to this meal and also helps to keep you in top shape. It’s great for skin, hair and nails as well as digestive, respiratory and ophthalmic health.

Happy creating!

Rewired 💕🌿

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8. Feel Better Buddha Bowl

🍁🍂 Blogtober day 8. It’s Saturday and if you went out last night you might be feeling a little worse for wear. Well, today is your lucky day because instead of feeling sorry for yourself and chowing down on junk food full of trans fats, the ‘feel better Buddha bowl’ will give you all the energy you need to face the day and make your tummy very happy indeed 😇

What you will need (serves 2 although you might need to eat both if you’re ravenous):
– 1 block of firm tofu
– 1 head of broccoli
– a handful of button mushrooms
– a handful of edamame (I buy these frozen to cut the cost massively)
– at least 3tbsp soy sauce
– 1cm cube of root ginger (finely chopped or grated)
– 1/2tsp cinnamon
– 1 lime
– rice of your choice
– fresh coriander and spring onion to garnish

Step 1
Drain your tofu of water as best you can. Chop it into cubes and slice your mushrooms. Add the tofu and mushrooms to a bowl, sprinkle your tiny ginger pieces on top and pour the soy sauce over them. Leave in the fridge for at least 15 minutes (uncovered). This will marinade the tofu and make it taste divine.

Step 2
Boil your rice as per instructions on the packet. Chop your broccoli florets and steam/ boil this and the edamame for 8-10 mins.

Step 3
Add your tofu and mushrooms to a pan and set to a medium heat. You can use a tsp of sesame oil if you would like to deepen the flavour but this is not necessary. If there is any soy sauce left in the bowl, pour that in too. Add the cinnamon and the juice of half the lime and let it all cook for 3-5 minutes until the mushrooms are soft and the tofu develops an almost crispy outer layer.

Step 4
Assemble your bowl however you like and slice the rest of the lime (if you want to squeeze it over the ingredients for zesty freshness). Garnish with coriander and spring onion to lift the whole dish – seriously the best! I also like a generous amount of sweet chilli sauce or sriracha with mine for some heat and added naughtiness.

Nutritional Spotlight –
*If you’re like me and like to know what’s in your food, you will be happy to know that these Buddha bowls are seriously healthy.
*Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
*The ingredients in the ‘feel better Buddha bowl’ have so many health benefits it’s almost unbelievable and I will list just a few:
Broccoli is one of the most wonderful vegetables around. If you want protein, calcium, zinc, iron, omega 3 fats, magnesium, potassium, vitamins A,B,C,E and K amongst many other nutrients, broccoli is your best bet.
Tofu is also packed full of protein and calcium. It’s also seriously underrated – it soaks up flavour so well you can pretty much make it taste however you want. So when people ask what vegans eat to get protein, this is just one of my many answers.
Edamame, well what do you know? Just look up and there’s your answer. Pretty much the same as tofu, it just tastes like a pea/bean hybrid and looks so pretty 👌🏻

Your hangover helper never looked so good. If you were on your best behaviour last night but are looking to lose a few pounds, lower your cholesterol and blood pressure or slow down the ageing process, eat this meal at least once a week and you will reap the benefits I promise!

Happy creating!

Rewired 💕🌿

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