lemon tahini miso soup with chickpeas

With the frigid temps these days, I’ve been cooking nothing but soup, soup and more soup!

Here is a new twist on traditional miso soup!

I was inspired from Heidi Swanson over at the blog 101 cookbooks to add tahini to my miso soup.  If you haven’t checked out this site you should!  She is one of the first bloggers I ever started following and I own all her cook books.  Her photographs are beautiful and tell a story all their own.  But, what I like most about her blog is the simple yet complex recipes she creates.  She puts a spin on wholesome ingredients, which bring them to life.  You can find the original recipe here, I can’t wait to try it out some night soon!

In the meantime, try out my recipe :)

lemon tahini miso soup with chickpeas ~vegan, gluten free~

Lemon Tahini Miso Soup with Chickpeas

a few gluggs of olive oil

2 cloves garlic, minced

1/4 cup red onion, diced

2 carrots, chopped

4 cups vegetable broth

1.5 cups water

1/4 cup uncooked short grain brown rice

1 can chickpeas, rinsed and drained

1 large handful of baby spinach leaves

1 generous pinch of wakame

Miso Mixture

1/2 lemon, juiced

4 tablespoons miso paste

3 tablespoons tahini

2 tablespoons braggs amino acids

1 tablespoon toasted sesame seed oil


2 scallions, chopped

-In a large soup pot, heat olive oil over medium heat and add garlic and onion.  Saute until fragrant.

-Add broth, water, carrots, brown rice, chickpeas and spinach.  Bring to a boil, reduce heat and let simmer until rice is cooked, about 20 minutes.  Remove from heat and add wakame.

-Meanwhile, in a small bowl mix together miso paste, tahini, lemon juice, bragg’s amino acids and toasted sesame seed oil.  Stir until well combined.

-Add miso mixture to soup and stir well.  It is important not to add miso paste to soup when it is boiling!

-Garnish with chopped scallions and enjoy!

This recipe got a thumbs up from the whole family, even Noah!  

lemon tahini miso soup with chickpeas ~vegan, gluten free~

sushi bowls with garlic ginger dressing

I could eat sushi every day!  But, who wants to prepare it?  There are so many steps involved…cutting vegetables, preparing rice, rolling and slicing!  Instead, dump all the ingredients in a bowl!

sushi bowls with garlic ginger dressing ~vegan, gluten-free~

A little bit about seaweed…

Seaweed, the wrapping of sushi rolls is a nutritional superstar!  It contains all the minerals found in the ocean…the same minerals are found in human blood.  How cool is that?!?!

Seaweed is an excellent source of calcium, iodine, sodium, folic acid, magnesium, iron and potassium.  Iodine plays an important roll in supporting thyroid function as iodine is needed as a precursor to make thyroid hormones.

Seaweed also contains lignans (a plant compound) that has been shown to block the hormonal receptors of estrogen dependent cancers.

I found toasted seaweed at Trader Joe’s, it’s awesome and I’m totally addicted!  It has a slight nutty flavor with a hint of sweetness and made for an awesome topping to the sushi bowls!  If you can’t find toasted seaweed you can make it yourself by lightly coating nori sheets with sesame oil, cutting into strips and baking for 15-20 minutes in a 250 degree oven.


Sushi Bowls with Garlic Ginger Dressing

(makes 3-4 servings)

2 cups short grain brown rice, cooked and cooled to room temperature

2-3 carrots, shredded

1 cucumber, julienne sliced

2 avocados

toasted seaweed

black sesame seeds


3 cloves garlic

2 inch knob of fresh ginger, peeled

1/2 cup olive oil

1/3 cup rice vinegar

1/4 cup braggs amino acids, tamari or soy sauce

2 tablespoons honey or agave

1/4 cup water

~place all ingredients in a blender, pulse until well combined and ginger/garlic are minced~

sushi bowls with garlic ginger dressing ~vegan, gluten-free~

-Place brown rice in the bottom of a bowl.

-Top with cucumbers, carrots, avocado and seaweed.

-Drizzle dressing on top and garnish with sesame seeds.

sushi bowls with garlic ginger dressing ~vegan, gluten-free~

I only used cucumber, avocado and carrots but you could get really creative!  Mango, asparagus, julienne sliced beets, sliced apples, sprouts, steamed shrimp or tofu would all taste great!