Shrimp taco on a green chili corn tortilla and filled with shrimp, zucchini, red bell pepper, corn, onion, jalapeno, green olives, cilantro and cotija cheese. Paired with a chilled avocado and cucumber soup inspired by this recipe but altered by adding cilantro, chipotle hot sauce, a little sour cream, and cumin.
Miso broth with tofu, sho-yu tamago (soy sauce egg), seaweed, green onions, and peas. Served with steamed cabbage and soy sauce – such a ridiculously simple dish and so tasty! This was our first time trying the sho-yu tamago and we’ll definitely make them again. We used a recipe similar to this one.
This was not my favorite cauliflower soup recipe – but I thought the photo was pretty. Instead of giving you the link to this recipe that didn’t impress me, I’ll give you this one I really like from Eating Well instead. Enjoy!