Meals and recipes right out of the pages of books

A meal from Something Like Gravity

A meal from SOMETHING LIKE GRAVITY by Amber Smith

“These were foods I’d never tried, and had barely even heard of, except on TV. […] Super-Loaded Veggie Ramen. […] “Okay, then I’m marrying the Vegan Taco Flatbread,” he added.”

Super-Loaded Veggie Ramen (4 servings):

Steam ½ white cabbage and 1 pack of kale. Set aside. // Chop 2 green onions. Set aside. // Slice 1 block of baked tofu. Set aside. 

In a large pot, heat 1 tbsp canola oil and sauté: 6 garlic cloves (peeled and chopped) + 1 medium onion (peeled and chopped) + 3 tbsp chopped ginger, for about 8 minutes (onion should be light brown). Add 6 cups vegetable broth + 1/8 cup soy sauce + 1 1/2 tsp sesame oil + 25g/1oz dehydrated mushrooms (shiitake and oyster best). Bring to boil and simmer for about 1.5 hour.

Add 1 ½ tsp miso paste. Whisk until well combined. Strain and set aside.

Cook 16oz green ramen noodles according to package instructions. Set aside.

Pour strained broth in 4 bowls. Dress with steamed cabbage, steamed kale, green onions, baked tofu and sprinkle with sesame seeds.

Vegetarian/vegan Tacos (4 servings): 

In a bowl, combine: 1 can/15.5oz black beans (organic and made with sea salt best) + 2 tsp ground cumin + 1 sliced avocado + 4 iceberg lettuce leaves + 2 tbsp fresh cilantro + 4 tbsp crumbled feta. Divide the mixture in 4 and fill 4 wheat tortillas. Drizzle tacos with juice of 1-2 limes. For vegan tacos, omit the feta.

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