Roasted Soba Bowl with Miso Tahini Dressing

Serves 2- 4 | 30 minute cook/prep


  • 1 head of cauliflower, cut into large florets
  • 8 ounces wheat soba noodles
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • fresh ground black pepper
  • 2 cups of brown or green lentils, cooked in vegetable broth
  • sprouts or fresh herbs for garnish

Miso Tahini Dressing

  • 1/2 cup to 3/4 cup water
  • 1/4 cup miso
  • 1/4 cup tahini
  • 1 clove minced and cooked garlic

Preheat the oven to 400 degrees. Bring a pot of water to a boil for the soba noodles. While you’re waiting for the water to boil, chop the cauliflower into large florets.

When the water boils, cook the soba according to package. Drain, rinse with cold water to prevent sticking, and set aside.

Line a large, rimmed baking sheet with parchment paper. Toss the cauliflower on the sheet with the olive oil, salt, and pepper. Roast for about 20 minutes, flipping once, until nicely toasted.

To prepare the dressing, combine all of the ingredients in a small blender and purée. Start with 1/2 cup of water and then add another 1/4 cup to thin, if you like.

To assemble, divide the soba noodles among bowls. Top with lentils, cauliflower, and dressing. Garnish with sprouts or herbs and serve.

Sourced from: Moskowitz, Isa Chandra. “Roasty Soba Bowl.” Isa Does It.


Tamale Shepherd’s Pie


Mashed Potatoes

  • 2 1/2 pounds red potatoes, cut into big chunks (about 1 1/2 inches)
  • 1/2 cup unsweetened non-dairy milk, room temperature
  • 2 tablespoons olive oil
  • 1 teaspoon grated lime zest
  • 3/4 teaspoon salt

For the stew

  • 2 tablespoons olive oil, plus more as needed
  • 1 medium yellow onion, diced
  • 1 poblano pepper, seeded and diced
  • 3/4 teaspoon salt, plus a pinch
  • 4 cloves garlic, minced
  • 8 ounces cremini mushrooms, cut in half and sliced 1/4 inch think
  • 1 cup loosely packed fresh cilantro, chopped
  • 1 1/4 pounds plum tomatoes (about 6), chopped
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup dry red wine
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lime juice
  • 2 tablespoons hot sauce
  • 2 (15 ounce) cans black beans, rinsed and drained

Place the potatoes in a pot, submerge in water, and add salt. Cover and bring to a boil. Once boiling, lower the heat and simmer for about 15 minutes or until the potatoes are tender.

Drain the potatoes and immediately transfer them back to the pot. Give them a quick mash, then add milk, olive oil, lime zest, and salt. Mash until creamy, taste for salt, then cover and set aside.

While the potatoes are cooking, start the stew. Preheat a large pan over medium-high heat and add the oil. Sauté the onion and poblano pepper in the oil with a pinch of salt until softened.

Add the garlic and sauté until fragrant. Add the mushrooms and cilantro and cook until the mushrooms have released a lot of moisture. Add the tomatoes, corn, wine, cumin, remaining 3/4 teaspoon salt, and red pepper flakes. Turn up the heat and cover the pan, stirring occasionally and cooking for 5 to 7 minutes. The tomatoes should break down and become saucy. Mix in the lime juice and hot sauce, then fold in the black beans and heat through.

To assemble, transfer the stew to a lightly greased 11 x 13 inch casserole dish. Even it out with a spatula and add the potatoes in an even layer.

Bake for about 25 minutes, until the potatoes are lightly browned, at 350 degrees.

Sourced from: Moskowitz, Isa Chandra. “Tamale Shepherd’s Pie.” Isa Does It.