Meatless Monday Cooking Demo

This months recipes will be sure to delight you and your family!  Feel free to cook along with Nadia!  Recipes and Ingredients below:

Carrot Miso Ginger Soup

Ingredients

• 2 large carrots, thinly sliced
• ½ large onion, finely chopped
• 1 teaspoon minced ginger
• 2 cups vegetable broth
• 1½ teaspoons peeled and grated fresh ginger
• 2 tablespoons gluten-free miso paste
• 1 teaspoon finely sliced green onions, divided
• 1 teaspoon sesame seeds, divided

Instructions

1. Heat 1/4 cup water in a large deep saucepan over medium heat. Add carrots, onion, and garlic, and sauté until the onion begins to be translucent, 7 to 10 minutes.
2. Add broth and ginger.
3. Cover and cook on low heat until carrots are tender when pierced, which will be about 20 minutes.
4. When the soup is done, use an immersion blender or high speed blender to blend until smooth.
5. Divide into two portions – one portion in a bowl to serve immediately and one portion in a container for lunch tomorrow.
6. Garnish each with ½ teaspoon of sesame oil, green onions, and sesame seeds before consuming.

Chia Pudding

Ingredients

• 3 tbsp chia seeds
• 1 cup plant milk like almond or soy milk
• ½  tbsp maple syrup or date syrup
• Fruit for topping like wild (or regular) blueberries, sliced strawberries, raspberries
• Optional variations include adding cacao powder or nut butters

Instructions

1. Add chia seeds, milk, and sweetener to a mason jar or bowl. Shake or stir and let it set for at least an hour, or overnight.
2. If the pudding is too thin, add more chia seeds to thicken.
3. Add fruit of choice and enjoy!