Fusilli with Capers, Olives, Sun-dried Tomatoes, and Kale

Print Friendly

Kale pastaFor any of us, a green combined with pasta is one of our favorite go-to easy dinner recipes. There is nothing like a bite of garlicky, slightly spicy, and earthy sautéed greens, combined with the comfort of al dente pasta, to make the whole family happy. Inspired by recipes that looked delicious, but included anchovies as an ingredient, we wanted to create a dish that our vegetarians (and vegans) would love. The answer—we make a quasi-caponata out of capers, garlic, olives, and sun-dried tomatoes, which gives this dish that umami flavor that the anchovies would have imparted. And the result––out of this world!

Mise en place Kale pastaMise en place––such a simple dish.

Kale pasta caponataBrown the garlic and capers before adding the olives and sun-dried tomatoes.

kale pasta ingred w:kaleStir in the kale and cook just until it wilts.

kale pasta in panAdd the cooked pasta right to the skillet.

Fusilli with Capers, Olives, Sun-dried Tomatoes, and Kale
4 to 6 servings

Kosher salt
3 tablespoons finely chopped oil-packed sun-dried tomatoes
3 tablespoons pitted Kalamata olives, finely chopped
1/4 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes, or to taste
2 tablespoons capers, drained
4 cups chopped kale, stems removed
1 pound fusilli pasta (or similar pasta, such as rotini or gemelli)
Freshly ground black pepper
Finely grated Parmesan cheese, optional

Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt.

Mix the sundried tomatoes with the olives, and using the back of a wooden spoon, mash the mix into a rough paste. Set aside.

Meanwhile, heat the oil in a large skillet over medium high-heat and when shimmering add the garlic, red pepper flakes, and the capers. Cook, stirring, until the garlic is golden brown, 6 to 8 minutes. Add the sun-dried tomato and olive paste to the skillet, and cook for an additional 2 to 3 minutes. Stir in the kale and cook until it wilts, 2 to 3 minutes, and set aside.

Add the pasta to the boiling water and cook for 1 minute less than the directions on the package. Reserve 1/4 cup of the pasta water, and drain the pasta in a colander.

Return the skillet to the heat and add the pasta. Add 2 tablespoons of the reserved pasta water and cook, stirring, until the pasta is coated, 1 to 2 minutes. Transfer the pasta to a serving bowl, season with salt and pepper, and sprinkle with Parmesan cheese (if desired). Serve hot.

kale pasta closeup

Vegan Shepherd’s Pie

Print Friendly

Sheperd's pie Good lead photo

Shepherd’s pie is one of those satisfying comfort dishes. Traditionally Shepherd’s pie was prepared as a way of using up leftover meat, which served as the filling.The bottom of the pie dish was lined with mashed potatoes and then additional potatoes were spread on top of the filling. For our take on a vegan Shepherd’s pie—we substituted protein-rich French green lentils for the meat, added lots of vegetables, and topped our pie with roasted, smashed, potatoes. The result is a hearty, delicious, and exceptionally healthy meal.

Sheperd's pie carrots, celery and onionsThe onions, garlic, carrots, and celery are first added to the pan.

Shepherd's pie all veggies and lentils in potIMG_2311The broccoli and peas get added later so they stay firm.

Shepherd's pie potatoes on baking sheetIMG_2323At the same time, the potatoes go in the oven, cut side down.

Vegan Shepherd’s Pie

6 servings

3 1/2 tablespoons extra virgin olive oil
1 1/2 cups chopped yellow onion
3 cloves garlic, minced
1 1/2 cups peeled and sliced carrots, cut into 1/2-inch rounds
1 cup chopped celery
2 cups stemmed and sliced cremini mushrooms, cut 1/4-inch thick
2 teaspoons minced fresh thyme
1 1/4 cups French green lentils, rinsed
1/4 cup red wine
4 1/4 cups low-sodium vegetable broth
1 tablespoon organic vegetarian Worcestershire sauce
2 tablespoons tomato paste
1 pound small Yukon gold potatoes, scrubbed but not peeled, halved lengthwise
Kosher salt
Freshly ground black pepper
4 cups broccoli, cut into 1 1/2-inch florets
3/4 cup frozen baby peas
Paprika

Preheat the oven to 425° F.

In a large pot over medium-high heat, add 2 tablespoons of the olive oil and heat until shimmering. Stir in the onions and cook until translucent, about 4 minutes. Add the garlic, stirring continually for 2 minutes. Stir in the carrots and celery and cook for an additional 2 minutes. Add the mushrooms, and thyme, and cook for 5 minutes.

Stir in the lentils, red wine, 4 cups of the vegetable broth, Worcestershire sauce, tomato paste, and mix well. Bring to a boil, and then reduce the heat to low and simmer. Cook for about 20 minutes until the lentils begin to get tender.

Meanwhile, in a large mixing bowl, add the potatoes, 1 1/2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well until the potatoes are evenly coated with the oil. Place them cut side down on a large rimmed baking sheet and place in the preheated oven. Cook the potatoes until they are fork tender and the undersides are brown—about 20 minutes. Once slightly cooled, place the potatoes face down on a cutting board and using a wooden mallet or the back of a wooden spoon, gently press down on each potato until it is slightly smashed.

Meanwhile, stir in the broccoli, frozen peas, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper into the lentil and vegetable mixture. Cook for 9 minutes.

Pour the mixture into a 9-inch round baking dish. Add 1/4 cup vegetable broth to the empty pot and deglaze the pan, scraping any leftover brown bits. Pour the broth along with the bits into the dish with the lentils and vegetables (this will add additional moisture to the casserole.) Completely cover the top of the casserole dish with the potatoes. Sprinkle with paprika and roast in the oven for 20 minutes. Serve hot.


plated sheperd's pieIMG_2319

Barbecue Tempeh Sandwich with Two Vinegar Cabbage Slaw

Print Friendly

tempeh open bun copy

Something about barbecue sauce and cabbage slaw makes for a perfect combination. We didn’t want the vegans and vegetarians to feel left out, so we combined our easy to make spiced barbecue sauce with tempeh to create these delicious barbecue tempeh sandwiches.

Tempeh and w:sauceCut the tempeh into strips and let marinate in the barbecue sauce.

slawWhile the tempeh marinates, prepare the slaw.

stacked tempeh crop The slices are browned and crisp after cooking.

For the Barbecue Sauce
1 cup ketchup
3 tablespoons apple cider vinegar
1/3 cup brown sugar, tightly packed
2 teaspoons smoked paprika
2 tablespoons vegetarian Worcestershire or steak sauce
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoons yellow mustard
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Tempeh Sandwiches
8 ounces plain tempeh, cut crosswise into 1/4- to 1/2-inch strips
4 whole or multi-grain buns
Sliced pickles, optional

For the Slaw Dressing
1/2 cup apple cider vinegar
3 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon celery seed
2 teaspoons Dijon mustard
1 teaspoon raw cane sugar (or granulated sugar)
1 teaspoon sea salt
Freshly ground black pepper

For the Slaw
6 cups shredded green cabbage
1 cup shredded carrot
1/2 cup julienned red pepper, 1 1/2- to 2- inch strips

For the barbecue sauce, whisk together all the sauce ingredients in a small saucepan over low heat and bring to a simmer. Cook for 5 to 8 minutes until combined and slightly thickened.

Spread the bottom of a casserole dish with barbecue sauce to cover. Arrange the tempeh slices in the casserole in a single layer. Pour more barbecue sauce over the tempeh and thoroughly coat, using the back of a wooden spoon. Let the tempeh marinate for at least 20 minutes (or as long as 2 hours in the refrigerator.) Set aside while you prepare the slaw.

In a glass jar with a lid or in a small mixing bowl, combine all the slaw dressing ingredients. Shake the jar vigorously or whisk in the bowl to emulsify.

In a large mixing bowl combine the cabbage, carrot, and red pepper. Add 1/2 cup of the dressing and toss well. Add more dressing, as needed, to taste. Season with additional salt and pepper and set aside.

Preheat the oven to 400º F.
Line a rimmed baking sheet with parchment paper or with a silicone baking mat. Using tongs gently shake off excess sauce as you place the tempeh on the baking sheet in a single layer. Bake for 30 minutes, flipping the tempeh halfway through. Assemble 4 or 5 slices of the barbecued tempeh on each bun, top with slaw, and pickles, and serve.

tempeh sand copy

 

Creamy Avocado and Chickpea Bruschetta

Print Friendly

Plated Avocado Bruschetta crop

These Creamy Avocado and Chickpea Bruschette are a perfect hors d’oeuvres for entertaining. They are ever so easy to make, delicious, and remarkably healthy. The lime juice along with avocado, chickpeas, and cilantro, combine to make a delightful and unique spread.

Both breadWe brush olive oil on both sides of the bread and bake it in the oven.

Chickpea and avocado in food processorIMG_2494All the ingredients are added to the food processor.

Creamy Avocado and Chickpea Bruschetta
8 to 10 servings

1 baguette, cut into ¾-inch slices
5 tablespoons, plus 1 teaspoon extra virgin olive oil
2 cloves garlic, each cut in half
One 15-ounce can organic garbanzo beans, rinsed and drained
1 1/2 tablespoons fresh lime juice
1 ripe avocado, halved and pitted
Sea salt
Freshly ground black pepper
1 tablespoon chopped cilantro
1 small bunch baby arugula

Preheat the oven to 425°F.

Place the bread slices on a rimmed baking sheet. Brush both sides of the bread with 3 tablespoons of the olive oil. Bake in the oven for 6 minutes. Remove and rub the surface of each toast with 2 halves of the garlic cloves and set aside.

Meanwhile, in a food processor combine the chickpeas, 2 tablespoons plus 1 teaspoon of olive oil, the 2 remaining garlic halves, and the lime juice, and pulse until the mixture turns into a stiff paste. Scoop out the avocado flesh and add it to the chickpea mixture. Add 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and the cilantro, and pulse again until smooth. 

Spread the avocado and chickpea mix generously on each toast. Top each one with a few of the arugula leaves and serve.

Plated avocado chickpea bruschetta touched up (1)

Pesto and Parmesan Stuffed Mushrooms

Print Friendly

Stuffed mushroomsThese healthy mushrooms are quick and easy to prepare, yet impressive looking and real crowd pleasers.

Basil, Pinenuts,Parm CropMake fresh basil pesto or you can use your favorite store bought.

mushrooms_criminiYou can use either cremini or button mushrooms.

Pesto and Parmesan Stuffed Mushrooms
8 to 10 servings

1 cup basil pesto
1/2 cup grated Parmesan cheese
2 tablespoons plain breadcrumbs
24 medium-size button or cremini mushrooms, stemmed
24 pine nuts
Organic olive oil cooking spray

Set a rack in the middle of the oven and preheat the oven to 375° F.

Combine the pesto, Parmesan cheese, and breadcrumbs in a mixing bowl. Using a small spoon stuff the mushrooms with the pesto mixture, being careful not to overstuff, and place a pine nut in the center of each.

Lightly spray a rimmed baking sheet with the olive oil and arrange the mushrooms on it in a single layer. Bake on the middle rack of the oven for 8 to 10 minutes, until golden brown. Remove from the oven, let cool for 5 minutes, and serve.

Stuffed mushrooms copy

Mini Vegetarian Caesar Salad Parmesan Cups

Print Friendly

Mini Caesar crop

We took one of our family favorites, our Vegetarian Caesar Salad, and made it into a delicious and delightful party appetizer. The crispy Parmesan cup serves as the bowl for the crunchy romaine, tangy dressing, and mini croutons. Here’s a salad you can happily eat by hand.

 

Parm on Silpat

Parm shaping

Parm cupsMelt and mold, then let the Parmesan cups cool.

coutons processMini croutons.

Mini Vegetarian Caesar Salad Parmesan Cups
6 to 8 servings

For the Parmesan Cups
1 cup finely grated fresh Parmesan cheese (do not use pre-grated)

For the Croutons
1 cup day old bread (peasant, baguette, or multigrain) cut into 1/4-inch cubes
3 teaspoons extra virgin olive oil
1 clove garlic, minced

For the Dressing and Salad
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
Sea salt
Freshly ground black pepper
2 tablespoons plus 2 teaspoons extra virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon vegetarian steak or Worcestershire sauce
1 teaspoon capers
2 cups chiffonade romaine hearts (or cut into thin strips)

For the Parmesan Cups
Set a rack in the middle of the oven and preheat the oven to 350° F.

Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set out 6 shot glasses, small water bottles, or miniature muffin tins.

Working in 2 batches, spoon 1 tablespoon plus 1 teaspoon of the grated cheese onto the mat or parchment paper, creating 6 mounds, spaced 1-inch apart. Gently pat down the top of the cheese with your fingers.

Bake for 7 minutes until the cheese is melted and bubbly. Turn off the oven, open the oven door and, leave the sheet pan on the rack until the cheese stops bubbling, 2 to 3 minutes. Using a spatula, quickly remove each Parmesan round (one at a time) and place on the reserved glass, bottle, or tin, shaping it with your hands to form a cup. Let cool and remove the cups to a platter.

Set the oven back to 350° F. and repeat for the second batch.

For the Croutons
Preheat the oven to 350° F.

In a medium size bowl, combine the bread cubes, olive oil, and garlic. Mix together until the bread is coated. Spread the bread on a rimmed baking sheet and bake for 10 minutes, until golden, flipping once halfway through. Set aside.

For the Dressing
In a small mixing bowl whisk together the mayonnaise, mustard, garlic, a pinch of salt, and a pinch of pepper. Very slowly pour the oil into the bowl, whisking until the mixture has emulsified. Whisk in the lemon juice and steak sauce, and stir in the capers.

To Assemble
Fill each Parmesan cup with some of the romaine, top with 1 teaspoon of the dressing, sprinkle with 3 or 4 croutons, and serve.

Parm cup close-up

Roasted Vegetable Vegan Tacos With Cabbage Slaw

Print Friendly

As you may know by now, we love to eat any and all Mexican dishes! We decided that instead of Taco Tuesday, why not have Tacos on Meatless Monday. What we discovered was that roasted vegetables make a delicious and healthy alternative to tacos stuffed with chicken or beef. Here we have roasted broccoli and cauliflower, but tacos are equally delicious with Brussels sprouts, mushrooms, zucchini, the list goes on. You can also swap out the taco shells for corn or flour tortillas. Add our Pollan Family Table guacamole and you have a Meatless Monday fiesta!

taco slaw

Screen Shot 2015-12-01 at 5.28.45 PM

Screen Shot 2015-12-01 at 5.35.06 PMRoasted Vegetable Vegan Tacos With Cabbage Slaw
4 to 6 servings

For the Slaw
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon celery seed
1 teaspoon raw cane sugar (or granulated sugar)
Kosher salt
Freshly ground black pepper
1 tablespoon fresh lime juice
4 cups shredded white cabbage
1/2 cup shredded carrots
1/2 cup red onion, halved and thinly sliced

For the Sauce
1 cup vegan mayonnaise
1 tablespoon canned chipotle pepper, minced, with 2 teaspoons of the adobo sauce.
Kosher salt

For the Tacos
4 tablespoon extra virgin olive oil
1/2 teaspoon cumin
1 teaspoon paprika
Kosher salt
Freshly ground black pepper
4 cups broccoli, cut into small florets
4 cups cauliflower, cut into small florets
3 large shallots, cut into quarters
1 package organic taco shells

For the Slaw
In a glass jar with a tightly fitting lid, combine all of the dressing ingredients. Shake the jar vigorously. Place the cabbage, carrots, and onion in a large mixing bowl. Add half of the dressing and toss. Add additional dressing as desired. Cover and refrigerate.

For the Sauce
Combine the mayonnaise, chipotle pepper, adobo sauce, and 1/4 teaspoon of kosher salt in a small mixing bowl. Mix until smooth and refrigerate until ready to use.

For the Tacos
Preheat the oven to 425°F.

In a large mixing bowl add 3 tablespoons of the olive oil, the cumin, paprika, 1/2 teaspoon of kosher salt, 1/4 teaspoon of pepper, and stir to combine. Add the broccoli, cauliflower, and shallots. Mix well until the vegetables are coated with the oil/spice mixture. Spread the remaining 1 tablespoon of olive oil on a rimmed baking sheet.

Arrange the vegetables in a single layer on the baking sheet and roast until golden brown, and crispy, about 25 minutes (Flip the vegetables once, halfway through).

Place the taco shells on another rimmed baking sheet and put it in the oven until warm, about 5 minutes.

Arrange the vegetables on a platter and serve with the slaw, chipotle mayonnaise, and the warm taco shells.

Fixings tacos

Spinach, Mushroom, and Feta Cutlets

Print Friendly

Plated Spinach, Mushroom and Feta cutlets

One of our favorite go to vegetarian recipes has been our Savory Mushroom Cutlets (the recipe can be found in The Pollan Family Table). Inspired by our love of Spanakopita—the Greek spinach pie, we decided to make some changes. We added lots of spinach and substituted tangy feta for the cheddar and Monterey Jack cheese we normally use in our original mushroom cutlet recipe. Our new recipe is easy to follow and simple to make. We use frozen for the spinach, which we thaw and squeeze out any excess water. Because the feta is naturally a salty cheese, there is no need to add additional salt. Made with eggs and enough breadcrumbs to hold them together, we find these cutlets are light and flavorful, and appeal not only to the vegetarians but also the meat eaters in our families. You can also serve them as a burger and put them on a bun with your favorite toppings.

Ingredients for Spinach, Mushroom and Feta CutletsMG_2120

Uncooked Spinach, Mushroom and Feta patties on baking sheetIMG_2124The breadcrumbs, along with the moisture of the eggs, and spinach, are what hold these cutlets together so well.

Spinach, Mushroom and Feta cutlets in skilletIMG_2126Make sure to leave the cutlets undisturbed for about 4 minutes before flipping.

Spinach, Mushroom, and Feta Cutlets
4 to 6 servings

3 large eggs
Freshly ground black pepper
3 cups finely chopped white button mushrooms, stems trimmed
4 scallions, white and light green parts, finely chopped
One 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid
2/3 cup plain breadcrumbs
3/4 cup crumbled feta cheese
3 tablespoons extra virgin olive oil

Preheat the oven to 300°F.

In a large mixing bowl, beat together the eggs and 1/8 teaspoon of pepper. Mix in the mushrooms and scallions, using a wooden spoon. Add the spinach and mix well. Slowly add the breadcrumbs and feta cheese, and stir until blended.

Shape a handful of the mixture into a patty approximately ½ inch thick. Place the formed patty on a baking sheet or platter and repeat with the remaining mixture. You will have 8 to 10 patties.

Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat until shimmering. Place half the patties in the pan and cook undisturbed until golden brown, about 4 minutes. Flip the patties and cook until the second side is golden, about 4 minutes more. Transfer the patties to a rimmed baking sheet and place the sheet in the oven to keep warm. Wipe the skillet clean with paper towels, add 1 1/2 tablespoons of oil, and cook the remaining patties.

Transfer all the cutlets to a platter and serve.

Plated close up Spinach, Mushroom and Feta Cutlet

 

 

Kale, Tomato, and Cannellini Bean Soup

Print Friendly

Cannlini soup

This is such a hearty, healthy, satisfying soup — and it’s so tasty. Did we neglect to mention that it’s also incredibly easy to cook and inexpensive to make — and that it tastes even better the next day and the day after that? Need we say more?

Kale:Carrot

_cannellini_beanThis soup is chock full of vitamins and nutrients and so easy to make.

kale soup retouch

Pair it with a crusty bread and dinner is served.

 

Kale, Tomato, and Cannellini Bean Soup
Makes about 3 quarts (6 servings)

2 tablespoons extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
2 large carrots, diced
4 stalks celery, diced
1 quart low-sodium vegetable broth
One 28-ounce can puréed tomatoes
One two-inch Parmesan cheese rind (optional if you want to make this vegan)
3 thyme sprigs
2 bay leaves
Sea salt
Freshly ground black pepper
Two 15-ounce cans organic cannellini beans, rinsed and drained
1 bunch kale, stems and tough center ribs removed, leaves roughly chopped (about 6 packed cups)

 Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the onions and cook until slightly translucent, 5 to 7 minutes, stirring occasionally. Add the garlic and cook for another minute.

Add the carrots, celery, and cook for 10 minutes, stirring occasionally. Pour in the vegetable broth and puréed tomatoes. Add the Parmesan rind, thyme, bay leaves, 2 teaspoons of salt, and 1/4 teaspoon of pepper, cover the pot and bring to a boil. Reduce the heat to simmer and cook for 20 minutes.

Add the cannellini beans and kale and cook for 15 minutes more, stirring occasionally, so that the kale wilts. Discard the Parmesan rind, bay leaves, and thyme. Season with additional salt and pepper to taste and serve hot.

Soup w spoon

Vegan Ramen Soup With Tofu

Print Friendly

Plated Ramen soupIMG_2211

The teenagers in our family are obsessed with ramen soup. We think part of the attraction has to do with how easy it is to make—that is, the instant kind—particularly for the ones who are in college and want a meal on the go! Add hot water and your soup is ready. Of course the packaged version is filled with salt and lots of preservatives with names we’ve never even heard of before– precisely why we set out to make our own healthy version. Ours is vegan—we wanted to satisfy everyone in our family including the vegetarians!

Most ramen recipes are made with pork or chicken broth. Instead, we use vegetable broth along with dried mushrooms, miso paste, and tamari sauce which gives this soup that savory umami flavor. Filled with tons of vegetables—baby bok choy, carrots, mushrooms, baby spinach, and scallions—and bite-size pieces of tofu along with those delicious ramen noodles makes this soup so flavorful and satisfying.

Separated scallions Ramen soupIMG_2193Separate the green and white parts of the scallions.

Cooked tofu Ramen soupIMG_2178We roast the tofu on parchment paper for 20 minutes.

Soup cooking goodWe add all the vegetables and then simmer for 15 minutes.

Ramen noodles for Ramen soupIMG_2188The ramen noodles are cooked separately, then divided into bowls, and topped with the broth, vegetables, and green scallions.

Vegan Ramen Soup With Tofu
4 to 6 servings

One 12-to 14- ounce package extra firm organic tofu, patted dry and cut into 3/4 – 1-inch cubes
10 ounces ramen noodles
2 tablespoons white miso paste
2 tablespoons tamari sauce
1 tablespoon extra virgin olive oil
2 teaspoons organic sesame oil
1/2 cup chopped Spanish onion
2 cloves garlic, minced
1 teaspoon minced ginger
6 cups low-sodium vegetable broth
1/4 cup dried porcini mushrooms, soaked in boiling water for 10 minutes, drained, then roughly chopped
1 bunch scallions, thinly sliced (green and white parts separated)
3 carrots, cut into slices on the diagonal
Freshly ground black pepper
1/2 pound baby bok choy, trimmed, leaves separated
2 ounces baby spinach
Sriracha sauce (optional)

Set a rack in the middle of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside.

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the directions on the package. Drain and rinse under cold water and set aside.

Wisk together the miso paste and tamari sauce and set aside.

In a large pot, heat the olive and sesame oils over medium heat. Add the onions, garlic, and ginger and cook for 5 minutes. Add 1 cup of vegetable broth and stir for 2 minutes. Add the mushrooms, white scallion slices, and carrots and cook for 3 minutes. Stir in the remaining 5 cups of vegetable broth and 2 cups of water. Add 1/4 teaspoon of pepper, the miso and tamari mixture, and stir to incorporate.

Raise the heat to medium-high and bring to a boil, then reduce the heat to low. Add the bok choy, spinach, and tofu and simmer for 15 minutes.

Divide the noodles into individual serving bowls, top with the soup and vegetables and garnish with the green scallion slices. Pass the sriracha separately.

Second finished ramen platedIMG_2212