Asian-Style Fried Vegetables for Ramen Noodle Soup

Heat sesame oil and add minced garlic and ginger. Allow to brown before adding celery + spring onions:


Place kimchi on a towel and pat dry:


Sautee vegetables and kimchi together:


Add these fried vegetables to ramen in broth (my broth was: 1/2 chickpea miso broth, 1/2 low-sodium vegetable broth, cut up brown cap mushrooms, a little soy sauce, a pinch of salt, and a couple shakes of Bragg Organic Sprinkle).



Spicy Quinoa


Sprouted quinoa, water, organic brown mustard, better than bouillon vegetable base, cayenne hot sauce, yellow curry, himalayan salt, black pepper. After simmering on low for 10 minutes, turn off heat and add kimchi, cover and let fluff while softening kimchi. Delicious!

Tofu Scramble

Blend sprouted tofu with these ingredients:


(basil, turmeric, cumin, cayenne, black pepper, salt, apple cider vinegar, nama shoyu, brown mustard, chili powder, garam masala)

Fry tofu mixture in heaping spoonful of coconut oil over high heat.

Stir, stir, stir.

Plate on sprouted grain tortillas:


Add basil and hot sauce.

Optional: Add nutritional yeast to scramble mixture for “cheesy” flavor. You could serve it with guacamole or with a side salad, too.