Vegetarian Quinoa Sushi
* 4 nori sushi sheet* 1/2 cucumber* 2 carrot* 1 avocado* 1 cup cooked quinoa
Roasted Vegetable Ramen Soup
1 medium carrot, peeled and cut into bite-sized chunks1 medium zucchini, cut into bite sized pieces½ Pound baby red potatoes1 Cup cup broccoli florets3 cloves garlic, minced1 scallion, thinly sliced, green and white parts separatedOlive oil1 package instant ramen, without spice packetVegetable stockSalt and pepper to taste
Vegetarian Miso Ramen
1⁄2 tbsp sesame oil or other cooking oil1 clove garlic2 tsp ginger4 cups vegetable broth1 tbsp tamari2 eggs200 g ramen noodles or 2 packages instant ramen, noodles only1⁄2 cup shredded kale6 shitake mushrooms sliced (or cremini mushrooms sliced)2 tbsp miso paste1 green onion sliced
Miso Mushroom Pasta
Kosher salt and freshly ground black pepper12 ounces bucatini4 tablespoons olive oil1 pound mixed mushrooms, such as shiitake and oyster mushrooms, trimmed and thinly sliced4 tablespoons unsalted butter1 large shallot, minced4 large garlic cloves, minced1/3 cup heavy cream3 tablespoons white miso paste1/2 cup freshly grated Pecorino-Romano2 scallions, thinly sliced on the bias
Braised Greens with Crispy Garlic and Miso Butter
1/2 cup unsalted butter (4 ounces)2 tablespoons extra-virgin olive oil1/4 cup white miso6 medium garlic cloves, thinly sliced1 (3-inch) piece fresh ginger, peeled, cut into 1/8-inch-thick slices, and gently smashed3 cups lower-sodium vegetable broth2 pounds curly kale (about 4 bunches), stemmed and torn (about 32 loosely packed cups)2 pounds collard greens, stemmed and torn (about 32 loosely packed cups)1 tablespoon rice wine vinegar1 teaspoon kosher salt
Vegetarian Sushi
* 2 tsp honey dijjion mustard* 1 tsp milk* 1 tsp mirinfor the sushi rice* 1 cup of sushi rice* 1 cup water* 2 tsp sesame seed* 2 tbsp rice vinegar* 2 tbsp sugarfor the sushi ingredient* 1 bell pepper (orange or red)* 1 medium cucumber* 2 long carrot* 1/4 of a red cabbage* 1/2 of a red onion* 3 dried seaweed