Drunken Noodles


  • 8 ounces udon noodles
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 scallions trimmed and sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño pepper, seeded and finely chopped
  • pinch cayenne
  • 5 cups vegetable broth
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • sea salt, to taste

Heat oil in a large pot over medium heat. Add mushrooms and scallions and let cook until mushrooms are soft and lightly browned. Add garlic, ginger, jalapeño, and cayenne; let cook for a few more minutes.

Add the broth and bring to a boil. Then add the noodles and boil for about 10 minutes.

Turn off the heat, stir in the vinegar and sesame oil. Season to taste with salt and serve.


Grilled Portobello Burger with Sun-Dried Tomato Pesto


Portobello caps

  • 2 portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Sun-dried tomato pesto

  • 1 clove garlic
  • 1 cup destemmed kale leaves
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt


  • burger buns
  • caramelized onions
  • avocado slices
  • lettuce
  • sliced tomatoes

Remove the stems from the mushrooms and discard (or save for another use). With a small spoon, scrape out discard the black gills and rinse the caps.

In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt, and pepper. Add the portobello caps and toss to coat them in the marinade. Marinate the mushrooms for 30 to 60 minutes, tossing them every 15 minutes.

Meanwhile, make the sun-dried tomato pesto by combining all the ingredients plus 2 tablespoons of water in a food processor. Process until smooth.

Preheat a grill pan or outdoor grill over medium-high heat. Grill the portobello caps for 4 to 5 minutes per side, until lightly charred.

Serve the caps on a toasted bun topped with the pesto, caramelized onions, avocado, lettuce, and tomato.

Sourced from:  Liddon, Angela.  “Grilled Portobello Burger.”  The Oh She Glows Cookbook.

Chimichurri Tacos


Tomato Rice

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup brown or white rice
  • 1 cup vegetable broth

Chimichurri Sauce

  • 1 cup fresh cilantro
  • 1/2 cup fresh italian parsley
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 4 cloves garlic
  • 2 tablespoons agave
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Taco Filling

  • 2 tablespoons olive oil
  • 16 ounces crimini mushrooms trimmed and sliced
  • 1 15 ounce can black beans, rinsed and drained


  • 1 package 8- inch tortillas
  • Optional toppings: chopped tomatoes, sliced onion, shredded lettuce, avocado

To make the tomato rice: In a medium saucepan, heat oil over medium heat and add onions. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked. Turn off heat and let sit, covered.

To make the chimichurri sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt, and pepper in a food processor until combined and herbs are finely chopped.

To make the taco filling: In a large skillet, heat oil over medium heat and sauté mushrooms until they have released their juices. Add black beans and half of the chimichurri sauce and cook until heated through. Reserve the remaining half of the chimichurri sauce to spoon onto the tacos.

To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce and any optional toppings.

Sourced from: Sourced from: Coscarelli, Chloe. “LA-Style Chimichurri Tacos.” Chloe’s Kitchen.

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits


Southern Skillet

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and diced
  • 2 cups cauliflower florets
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 2 15 ounce cans black- eyed peas, rinsed and drained
  • 1 14 ounce can tomato sauce
  • 1 cup water
  • 1/4 cup soy sauce
  • 1/3 cup packed brown sugar
  • 2 tablespoons white or apple cider vinegar


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegan butter
  • 3/4 cup soy, almond, or rice milk

Whipped Maple Butter

  • 1/4 cup vegan butter at room temperature
  • 1 tablespoon real maple syrup

To make the southern skillet: In a large deep-sided skillet or pot, heat oil over medium heat and sauté onions and green peppers until soft. Add cauliflower and let cook, stirring frequently, until lightly browned. Add garlic, cumin, chili powder, cinnamon, cayenne, and salt, and let cook a few more minutes.

Stir in the black-eyed peas, tomato sauce, water, soy sauce, brown sugar, and vinegar. Reduce heat and simmer for about 15 to 20 minute, or until cauliflower is for tender.

To make the biscuits: Preheat the oven to 375 degrees. Combine flour, baking powder, and salt in a food processor and pulse for about 5 seconds. Add butter and pulse until mixture is the texture of coarse meal with a few larger butter lumps. Work quickly so the butter doesn’t melt. Add nondairy milk and pulse a few more times until combined. Do not overwork.

Either by hand or with a biscuit cutter, form biscuits to roughly 2 1/2 inches round and place on a baking sheet. Bake for about 12 to 15 minutes, or until they begin to turn golden.

To make the whipped maple butter: Using an electric mixer, whip butter with maple syrup until light and fluffy. Refrigerate until serving.

To serve: Serve the black-eyed pea stew in a bowl with the quick biscuits and maple butter on the side.

Sourced from: Coscarelli, Chloe. “Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits.” Chloe’s Kitchen.

Queso Blanco Bowl with Crispy Kale


Crispy Kale

  • 1 large bunch kale torn into pieces
  • olive oil
  • 1/2 teaspoon salt

Queso Blanco

  • 3/4 cup cashews, soaked overnight
  • 1 1/4 cups vegetable broth
  • 1 tablespoon miso
  • 3 tablespoons nutritional yeast flakes
  • 2 cloves garlic, peeled
  • 2 teaspoons cumin
  • 1/4 teaspoon salt, plus a pinch
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons oil
  • 1 onion, finely diced
  • 2 jalapeños, seeded and diced

Everything else

  • 2 1/2 cups of cooked brown rice
  • 2 (15 ounce) cans pinto beans, rinsed, drained, and warmed
  • 1 avocado, pitted, peeled, diced
  • 1 large tomato, chopped
  • fresh cilantro for garnish

Preheat the oven to 325 degrees. Add the rinsed and dried kale to a bowl with a couple teaspoons of olive oil and salt. Mix well and then spread into a single layer on a baking sheet. Bake for about 15 minutes, until crispy, rotating the pan halfway through.

Drain the cashews and add them to a blender along with the broth, miso, nutritional yeast, garlic, cumin, salt, and lemon juice. Blend until completely smooth.

Preheat a saucepan over low heat and add the oil. Sauté the onion and jalapeño in the oil with a pinch of salt until soft. Add the blended cashew mixture and turn the heat to medium. Cook for about 5- 10 minutes, stirring occasionally, until the queso is hot and thickened.

To assemble, place a scoop of rice and beans in each bowl. Pour queso into each bowl and top with crispy kale, avocado, tomato, and cilantro.

Sourced from: Moskowitz, Isa Chandra. “Queso Blanco Bowl.” Isa Does It.

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.