Mushroom and Spinach Cauliflower Rice

This Asian inspired cauliflower rice is quick and easy to make after a long day at work. The red miso paste adds a delicious umami flavor and the protein rich mushrooms also pack a lot of flavor. We substitute rice with riced cauliflower to make it healthy and low in processed carbohydrates. Print Recipe Mushroom…

Sauteed Mushroom and Kale Salad

Generally, when you think of salad, you tend to lean toward raw and fresh greens. We wanted to try something different and saute our greens. Unlike most of our recipes, this only makes 2 servings. So if you want more for lunch the next day, just be sure to double it. The recipe is super simple and requires minimal ingredients. The hardest part of this recipe is just waiting for the mushrooms to cook.

Mushroom Masala Curry

This hearty mushroom curry is simple to make and rich with flavor. It’s perfect for this winter and tastes great on its own but would also be delicious with some quinoa. The curry starts out like most Indian dishes – oil, mustard seeds, cumin seeds, onion, turmeric and garlic. The base of most Indian curries…

Zucchini Noodles with Mushroom and Broccoli Curry

I love zucchini noodles and honestly they’re a great substitute for the carbohydrate heavy pasta. If you have a spiralizer, that’s great. You can make the noodles at home. But here in our small city apartment kitchen, we only have room for the essentials. Luckily, most grocery stores sell the “pre cut” zucchini noodles and…

Mushroom and Bok Choy Miso Soup

Soup, soup, soup. Can’t stop, won’t stop. Soup season is the best season. Hence the flurry of soup recipes on the blog lately. They’re so simple to make and honestly so warming and filling. The best part is most soups are a one pot stop, so its easy cleanup. This soup is so easy to…

Korean Style Tofu and Mushroom Stir-Fry

When I think of Korean food, I specifically think about kimchi and gochujang. Gochujang, a red chili paste, is often featured in many Korean dishes. It combines savory, sweet, spicy flavors and adds a unique flavor to any dish. Luckily, you can find gochujang in most grocery stores in the “Asian Foods” aisle. Generally, when you think of stir-fry, you are probably imagining a bed of rice. But alas, we try to avoid those carbohydrates! So here, we crumbled our tofu to mimic the missing rice component. It works beautifully!