Browsing Tag

bean sprouts

Soba Noodles with Spicy Lemongrass Broth

March 15, 2013

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…


Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3


  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds


  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.

Veggie Sushi Bowl

January 11, 2013

This is what happened one day when we felt like making our own vegetarian sushi but were too lazy to go through the whole Japanese rice and rolls procedure. Inspired by nori rolls I’ve had at various raw food restaurants, I set out to create a flavorful veggie sushi bowl. It may not be raw, but I was craving something warm, so instead I boiled some brown rice, chopped our favorite vegetables, cut the seaweed into pieces and turned sushi into a meal. And what a meal it was! It has that sushi feeling with a more nourishing twist. We quickly realized that this dish actually had made it to our top-list of favorite dinner recipes.

Veggie Sushi Bowl
Vegan & Gluten-free

Serves 2


  • 1 cup brown rice
  • 1.5 cups of water
  • 1 tsp. apple cider vinegar or rice vinegar
  • 4-5 florets of broccoli, chopped into 1-inch pieces
  • 1 large carrot, peeled and chopped
  • 1 spring onion, thinly sliced
  • 1 avocado, cut into slices or cubes
  • 1 handful bean sprouts
  • 1/4 cucumber, chopped
  • 2 sheets nori seaweed, cut into 2×2-inch squares
  • 1 Tbsp. sesame seeds

Serve with: wasabi & soy sauce


  1. Boil the rice according to the instructions on the package or combine rice and water in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 35 minutes.  When it’s done, stir in vinegar.
  2. In two separate bowls, toss in prepped veggies, bean sprouts, nori and rice. Top off with sesame seeds. Enjoy!