Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

This miso mushroom ramen on my mind rn! A thick and rich vegan broth made with miso paste, soy sauce, sesame oil, shiitake mushrooms + more. This is my favorite and cozy meal to make that is easy + quick to whip up! See below for the full recp!

Umami Miso Mushroom Ramen
Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

  • 1 1/2 cup Lightlife Original Crumbles

  • 3 tablespoons white miso paste

  • 1 cup sliced shiitake mushrooms

  • 2 1⁄2 tablespoons soy sauce

  • 2 cups vegetable broth

  • 1⁄2 tablespoon sesame seeds

  • 1 tsp chili oil

  • 2 teaspoons sesame oil

  • 1⁄2 tsp sugar

  • 4-5 cloves of garlic

  • 2 tablespoons ginger

  • 1 tsp vegetable oil

  • salt and pepper to taste

Toppings

Ramen Noodles, Spinach, Green Onions

Directions

Before you begin, cook and crisp your meatless crumbles with a tablespoon of soy sauce for about 5-10 minutes. Set aside.

Thinly slice your garlic, ginger and mushrooms. In a deep pot, place your garlic, ginger and mushrooms with a drizzle of vegetable oil. Sweat and brown for 15-20 minutes on medium low heat.

Next, add in your miso paste, soy sauce, sesame oil and sesame seeds. Stir well for 5-10 minutes until a thick-like paste forms.

Add in your broth and sugar and let come to a simmer for about 30- 40 minutes. In the meantime, begin to make your ramen noodles according to the package instructions and set aside.

Take your broth off the heat and drizzle in your chili oil. Top with your meatless Lightlife Crumbles, cooked ramen noodles, spinach and green onions.

Keep up with me on Instagram at @lindseyeatsla!

Umami Miso Mushroom Ramen

Tofu Banh Mi with Yogurt Turmeric Dressing

Tofu Banh Mi with Yogurt Turmeric Dressing

In the moood for this sando! plant-based, vegan + yumz tofu banh mi with a creamy yogurt turmeric dressing (filled with probiotics from Califia Farms!) - no blender needed either. Few ingredients & whips up in no time.

Tofu Banh Mi with Yogurt Turmeric Dressing
Tofu Banh Mi with Yogurt Turmeric Dressing

Tofu Banh Mi with Yogurt Turmeric Dressing

Ingredients

  • 1 baguette

  • 1 box tofu (soy sauce to coat)

For the Pickled Veggies

  • 1/2 cup julienned carrots

  • 1/2 cup julienned daikon

  • 1/2 cup julienned cucumbers

  • 1/2 bundle cilantro

  • 1 cup vinegar

  • 1 cup water

  • 1 tablespoon peppercorns

  • 1 tablespoon salt

For the Dressing

  • 1/4th cup Califia Probiotic Yogurt

  • 1/4th cup vegan mayo

  • 1 teaspoon turmeric

  • 1⁄2 tablespoon garlic

  • 1 teaspoon apple cider vinegar

  • salt and pepper to taste

Directions

To marinate your tofu, slice it into longer slices and mix with soy sauce, set aside for 1-2 hours.

In the meantime, make your dressing by mixing your yogurt, vegan mayo, turmeric, garlic, apple cider vinegar, salt and pepper. Mix well and set aside.

Next, make your pickled veggies by thinly slicing carrots, daikon and cucumbers. Mix in a tall jar with vinegar, cilantro, vinegar, water, peppercorns and salt.

Begin to grill our tofu and cook through about 5 minutes on each side. Start to assemble by slicing your baguette in half, placing on your dressing, the cooked tofu and pickled veggies! Top with more dressing, close the sandwich and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Tofu Banh Mi with Yogurt Turmeric Dressing
Tofu Banh Mi with Yogurt Turmeric Dressing

Prosciutto Croque Madame

Prosciutto Croque Madame

THIS prosciutto croque madame is totes on my mind for this weeks breakfast (or dinner!) + super simple. A roux made with butter, flour, milk, gruyere and parmesan cheese melted on top of The Rustik Oven bread - rich and crunchy in texture makes this the perfect bread for the recipe - filled with prosciutto and topped with a fried egg! YUM.

Find the full recipe in below + follow The Rustik Oven for more recipes! {ad}

Prosciutto Croque Madame
Prosciutto Croque Madame

Prosciutto Croque Madame

Ingredients

  • The Rustik Oven TM Artisan White bread (about 6-8 slices)

  • 1⁄2 cup gruyere

  • 1⁄2 cup parmesan

  • 2 tablespoon flour

  • 1 tablespoon butter

  • 1⁄2 cup milk

  • 5-6 slices prosciutto for each croque

  • 3 eggs

  • 1⁄2 lemon zest

  • Salt and pepper to taste

  • Micro greens and chives to garnish

Directions

To begin, start making a roux with butter and flour. Once incorporated, add more butter, milk
and shredded cheeses on low heat, stir well, adding in different sections at a time until it’s all
incorporated. Season with salt and pepper as well as lemon zest.


In the meantime, make 3 fried eggs. Next, toast your bread and set aside. Once all your
components are ready, it’s time to assemble!

Take your toasted bread and lather on your cheese sauce, then pile with prosciutto and top
with another piece of toasted bread. Next, top with more cheese sauce and your fried egg. Top
with shredded parmesan and place in the broiler for 5-10 minutes until bubbly and the cheese
has melted. Top with micro greens and chives, serve!

Keep up with me on Instagram at @lindseyeatsla!

Prosciutto Croque Madame
Prosciutto Croque Madame
Prosciutto Croque Madame

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing

I am all about this side dish of roasted vegetables & sesame sunflower butter dressing! creamy with a lil bit of spice from the sriracha! Serve with your favorite veggies - this is with Brussels sprouts and sweet potatoes, YUM!

Roasted Vegetables & Sesame Sunflower Butter Dressing
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Ingredients 

  • 2 large sweet potatoes, cubed

  • 2 cups sliced brussel sprouts, halved

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1/4th cup creamy SunButter

  • ½ tsp sesame seeds

  • 1 tablespoon Sriracha

  • 1 tablespoon water 

  • salt and pepper to taste 

Directions 

Preheat your oven to 400 degrees. On a sheet tray with parchment, place your cubed sweet potatoes and sliced Brussel sprouts. Drizzle with olive oil and salt and pepper to taste. Roast for about 30-45 minutes. 

In the meantime, make your dressing by mixing SunButter, sesame oil, soy sauce, sesame seeds, Sriracha and water to liquify it out. Mix well, adjust seasonings and set aside.

Once your vegetables are ready, drizzle on your dressing, top with sesame seeds and serve! 

Keep up with me on Instagram at @lindseyeatsla!

Roasted Vegetables & Sesame Sunflower Butter Dressing 
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for!

For the dressing mix dijon mustard, nutritional yeast, caper juice, lemon juice, vegan mayo, coconut aminos (or soy sauce) olive oil and almondmilk. Mix with fussili pasta, romaine + homemade croutons. Dig in and you may not want to share either  (def finished this whole bowl)!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

For the Vegan Caesar Dressing

  • 2 tablespoons dijon mustard

  • 2 tsp nutritional yeast

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4th tsp caper juice

  • Juice of 1 lemon

  • 2 tsp Coconut aminos or tamari

  • 4 tablespoons vegan mayo

  • 1/8th Califia Farms Original Unsweetened Almondmilk

  • 1/6th cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta

  • 2-3 cups of romaine/butter lettuce

  • 1/2 cup sliced tomatoes

  • 1 avocado, sliced

  • garnish with more nutritional yeast, fresh dill and cracked black pepper

  • Croutons of your choice

Directions

Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Mushroom Ragu Pappardelle Pasta

Mushroom Ragu Pappardelle Pasta

Shredded Mushroom Ragu Pasta made with shredded mushrooms instead of beef that make this the perf vegetarian dish. Topped with burrata for extra yumz!

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Mushroom Ragu Pappardelle
Ingredients
  • 2 cups shredded jumbo oyster mushrooms
  • 2 chopped garlic cloves
  • 1/2 cup chopped onion
  • 12 oz pappardelle pasta
  • 1 cup tomato sauce
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon soy sauce
  • 1/4th cup shredded parmesan
  • paprika, pepper + salt to taste
Instructions
Start by sweating chopped onions and garlic. Next add your spices and stir well. add your shredded mushrooms. Add your balsamic vinegar and soy sauce and let the mushrooms cook through. Add your sauce and let simmer and grill. Mix well in cooked pasta, a little dash of pasta water, shredded parmesan and top with burrata!

Keep up with me on Instagram at @lindseyeatsla!

Shredded Mushroom Ragu Pasta
Mushroom Ragu Pappardelle Pasta

Sriracha & Brown Sugar Sticky Chicken Thighs

Sriracha & Brown Sugar Sticky Chicken Thighs

Less than 30 min simple weeknight dinner (that will NOT disappoint)! These sriracha and brown sugar crispy chicken thighs with blanched snow peas and white rice are heavenly!

The marinade consists of brown sugar, soy sauce, sesame oil and sriracha!

Sriracha & Brown Sugar Sticky Chicken Thighs
Sriracha & Brown Sugar Sticky Chicken Thighs
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Sriracha & Brown Sugar Sticky Chicken Thighs
Ingredients
  • 1 cup snap peas
  • 1 cup rice
  • 1 tsp brown sugar
  • 1 lb chicken thighs
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha
  • 1 tsp olive oil
  • salt and pepper to taste
Instructions
In a bowl, place your brown sugar, sesame oil, sriracha, salt and pepper and mix with your chicken thighs with olive oil. Set aside to marinate. (1hr-overnight). Next, heat a skillet with a drizzle of olive oil and char your chcike and cook through, about 10-15 minutes on each side. While it’s charring, make your rice and blanch your snow peas. Plate and serve!

Keep up with me on Instagram at @lindseyeatsla!

Sriracha & Brown Sugar Sticky Chicken Thighs

Top 10 Thanksgiving Appetizers & Sides

Top 10 Thanksgiving Appetizers & Sides

Oh hello, thanksgiving! Nice to see you again… the year went by SO fast for me. One of the fastest years yet. Say HI to my top 10 Thanksgiving Appetizers and Sides, including recipes from cheesy prosciutto wrapped asparagus, to vegan cauliflower larb and portobello “steaks”.

Top 10 Thanksgiving Appetizers & Sides

Easy Beet Hummus Platter For Entertaining

This is one of my all time favorites spreads and will definitely please a crowd - beet hummus! The pink from the beets is SO vibrant, its fun to eat and people will love it too. It's filling, its hearty, its everything you want in a dip. Serve it with some veggies like tomatoes, bell peppers and snap peas, some crackers and enjoy! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Butternut Squash Tarts with Pumpkin Cashew Crema

These butternut squash tarts with a 5 ingredient cashew pumpkin crema are the best app for any party (or eat a tray by yourself, i did...). Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Cheesy Prosciutto Wrapped Asparagus

3 Ingredient, cheesy. prosciutto. wrapped. asparagus. nuff’ said. Find the fill recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Loaded Cheese & Salami Board

Holiday entertaining: this cheese and charcuterie board. Filled with cheddar cheese, habanero cheese, olives, assorted salamis + more. You can make this ahead of time for a party and place in the fridge, or sometimes I just like to snack on it for dinner with some fresh and toasted baguette or crackers - totally up to you! What I like to do is make a sandwich with crackers, mustard, cheese and the salami’s, yum! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Spicy Sweet Potato Dip

This spicy sweet potato toast is easy + delicious. Pair with toasts like this recipe, add on your next crudite board, cheese platter or a big grain salad. We topped our toasts with pomegranate seeds and some dill for extra sweetness and crunch! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Spicy Tomato Sauce Lamb Meatballs

You need to try out these spicy tomato sauce lamb meatballs STAT. A spicy tomato sauce made with sesame oil, chili flakes, soy sauce, chili flakes and other goodies. Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party. Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Thai Steak Lettuce Wraps with Pickled Carrots

Hiya thai steak lettuce wraps with 20 min' pickled carrots! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce. PS. this is FULLY vegan. :) Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Portobello “Steaks”

Portobello mushroom “steaks”. An amazing + delish vegetarian main dish alternative, serve with your favorite greens and nom! This can work well as a vegetarian friendly Thanksgiving main or even just as a fun snack for lunch or dinner. Find the full recipe HERE.

Keep up with me on Instagram at @lindseyeatsla!

Top 10 Thanksgiving Appetizers & Sides

Cheesy Prosciutto Wrapped Asparagus

Cheesy Prosciutto Wrapped Asparagus

My new side of choice: this cheesy 🧀🧀asparagus wrapped with prosciutto & parmesan. It’s easy + looks impressive. ⭐️ Seriously all you have to do is take a bundle of asparagus, wrap with prosciutto and drizzle with oil, salt and pepper. Place in the oven at 400 degrees for 20-30 minutes, adding shredded cheese to melt halfway for another 15 min. 

Cheesy Prosciutto Wrapped Asparagus
Cheesy Prosciutto Wrapped Asparagus

Cheesy Prosciutto Wrapped Asparagus

Ingredients

  • 2-3 bundles of asparagus

  • 10 slices of prosciutto

  • 1/2 cup shredded parmesan cheese

  • salt and pepper to taste

  • drizzle of olive oil

Directions

Start by preheating your oven to 400 degrees. On a baking tray with parchment, take a bundle of asparagus (about 3-5 sprigs) and wrap with your prosciutto.

Drizzle olive oil and salt & pepper over the wrapped asparagus. Place in the oven for 20-30 minutes. Add your shredded cheese after that 20-30 minutes and bake for another 15 minutes. Remove and serve!

Keep up with me on Instagram at @lindseyeatsla!

Cheesy Prosciutto Wrapped Asparagus
Cheesy Prosciutto Wrapped Asparagus

Portobello Mushroom “Steaks”

Portobello Mushroom "Steaks"

Portobello mushroom “steaks”. An amazing + delish vegetarian main dish alternative, serve with your favorite greens and nom! This can work well as a vegetarian friendly Thanksgiving main or even just as a fun snack for lunch or dinner.

Portobello Mushroom "Steaks"
Portobello Mushroom "Steaks"

Portobello Mushroom “Steaks”

For the Portobello Mushrooms

  • 1/4th cup Califia Farms Go Coconuts

  • 4-5 portobello mushrooms

  • 1/4th cup soy sauce or coconut aminos

  • 2 tablespoons hot sauce

  • 2 teaspoon toasted sesame seeds

  • 1 tsp vinegar

  • 1 tsp chili flakes

  • Salt and pepper to taste

For the Salad

  • 2 Persian cucumbers

  • 5-6 thinly sliced radish

  • Bundle of watercress

  • Bundle of mint

  • Juice of 1 lemon

  • Salt and pepper to taste

Directions

To begin, marinate your mushrooms in your coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt and pepper.

While that’s marinating, make your quick green salad by slicing cucumbers and radish and mixing with watercress, mint, lemon juice, salt and pepper.

Heat a skillet with a drizzle of oil and place on your portobellos until charred and crispy on the outside and cooked throughout on the inside. Let rest for 5 minutes and slice as you would a steak. Serve with your salad.

Keep up with me on Instagram at @lindseyeatsla!

Portobello Mushroom "Steaks"
Portobello Mushroom "Steaks"

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.

Thai Pumpkin and Roasted Sweet Potato Soup
Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Ingredients

  • 4-5 sliced sweet potatoes

  • 1 can of pureed pumpkin

  • 4 cups chicken broth

  • 1 can of coconut milk

  • 1 white onion

  • 1 tablespoon sliced ginger

  • 1⁄2 tablespoon fish sauce

  • 2-3 limes

  • Bundle of Thai Basil (regular basil works too)

  • Salt and pepper to taste

Directions

To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.

Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.

After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.

Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.

Keep up with me on Instagram at @lindseyeatsla!

Thai Pumpkin and Roasted Sweet Potato Soup

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall-time Stir Fry Ramen filled with Squash, Carrots + Spinach! Load it up however you like and stir fry with vinegar, Sriracha and crispy garlic. This is my GO-TO lunch when there is nothing much in my fridge except leftover veggies and noodles - and it’s quick too! See below for the recipe.

Fall Stir Fry Ramen
Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Ingredients

  • 1⁄2 cup sliced carrots

  • 1⁄2 cup sliced acorn squash

  • 1⁄2 cup spinach

  • 2 One Culture chicken noodle ramen cups (cook in broth then strained)

  • 1/4th cup green onions + for garnish

  • 2 T Soy sauce

  • 1 tsp One Culture Gochujang

  • 1⁄2 tsp Vinegar

  • 1 T Sriracha

  • 1 T Crispy garlic

  • Salt and pepper to taste

Directions

Start by prepping your ingredients by preheating your oven to 400 degrees and chopping your carrots and acorn squash. Place in the oven for 30 minutes with salt and pepper.

Make your ramen cups according to the package instructions and strain the liquid.

In a wok or skillet, pour your ramen noodles in with a drizzle of olive oil. Add your carrots, acorn squash and spinach. Next add soy sauce, gochujang, vinegar, siracha, green onions and crispy garlic. Mix well and adjust with seasoning as needed. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Fall Stir Fry Ramen

Hot Honey Fried Chicken Sandwiches

Hot Honey Fried Chicken Sandwiches

Step aside for these HOT honey fried chicken sandwiches. Paired with a dill pickle mayo and a gochujang cabbage slaw, these chicken sandwiches are soon to become your new favorite.

Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches

Hot Honey Fried Chicken Sandwiches

For the Fried Chicken

  • 1 lb chicken thighs

  • 2 tsp Paprika

  • 1 tsp garlic powder

  • 1 tsp pepper

  • 2 tsp salt

  • 1 tsp chili flakes

  • 1/2 tsp chili powder

  • 1 cup flour

  • 2 eggs beaten

  • 2 cups vegetable oil (for frying)

  • 4 buns of your choice

Hot Honey

Dill Pickle Mayo

  • About 2 tablespoons sliced dill pickles finely chopped

  • 3 tablespoons mayo

  • 1 tsp garlic powder

  • 1 lemon juice

  • 1⁄2 tsp pickle juice

  • Salt and pepper to taste

Gochujang Cabbage Slaw

  • 1⁄2 head red cabbage thinly sliced

  • 1⁄2 head green cabbage thinly sliced

  • 1⁄2 cup kale

  • juice of 1 lemon

  • 1 tablespoon oil

  • 1 tsp garlic powder

  • 1/4th cup mayo

  • 1 tablespoon gochujang

  • salt and pepper to taste

Directions

There are 4 steps to this recipe: the fried chicken, the mayo, the slaw and the hot honey. To begin, start to prep everything. Mix your chicken with the marinade, slice and mix your dill pickle mayo, heat up your hot honey and mix together all the ingredients for the slaw, set aside.

To make your hot honey, heat a small pan with your honey and chiles. Let come to a simmer and turn off heat, set aside.

Next, heat a deep pan with vegetable oil and let it get hot. Take your chicken thighs and dredge them in your beaten eggs and then flour. Shake off the excess and fry in your hot oil until the chicken is cooked through and the outside is crispy, about 10-15 minutes.

Let cool and top with salt and drizzle on your hot honey.

Assemble your fried chicken sandwiches by placing on your mayo sauce, slice of tomato (optional), your slaw, fried chicken and cover with the top bun.

Keep up with me on Instagram at @lindseyeatsla! 

Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches

Pumpkin Spice Shakshuka

Pumpkin Spice Shakshuka

Spring into fall with this pumpkin spice shakshuka. Shakshuka is a dish made up of stewed vegetables and a tomato base but I kicked it up a notch by adding seasonal Pumpkin Spice Apple Cider from Whole Foods Market 365 as well as pumpkin spice. You can also add in pumpkin puree to make it even more festive. The base is also made with my favorite tomato sauce: Rao’s! Read on for the full recipe.

Pumpkin Spice Shakshuka
Pumpkin Spice Shakshuka

Pumpkin Spice Shakshuka

Ingredients

  • I can of whole peeled tomatoes (diced)

  • 1/4th cup Rao’s Homemade Traditional Tomato Sauce

  • 1 tablespoon of 365 Everyday Value Pumpkin Spice Apple Cider

  • 1 teaspoon Pumpkin Spice

  • 3-5 eggs

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • Bundle of mint for garnish

For the Pumpkin Pie Spice (or store bought works too)

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground all spice

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves

Directions

Before you begin, make your pumpkin pie spice by mixing all your spices well. Set aside.

In a skillet, place your chopped whole peeled tomatoes as well as your tomato sauce and let simmer.

On low heat, add in your cider, garlic powder, paprika, salt and pepper. Add is about 1 teaspoon of your pumpkin spice. Next make little holes and pockets and crack your eggs there.

Cook your eggs in the pumpkin spice tomato sauce on low until the eggs are cooked through. Top with freshly cracked black pepper and mint.

*All ingredients were purchased at Whole Foods Market 365 in Long Beach, CA!

Another exciting feature for Whole Foods Market 365 is the perks for Amazon Prime members.

Prime Members get 10% off hundreds of items every day (look for the yellow sale signs!) and exclusive deals. To get your savings, download the Whole Foods app and show the code or give your phone number at checkout.

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

Pumpkin Spice Shakshuka

Coconut Curry Noodles (Vegan!)

Coconut Curry Noodles

THESE vegan coconut curry noodles are not to be missed out on! A base of coconut milk, almondmilk and homemade chili paste make this curry super special. Top with lime juice, chili flakes, red onions + noodles.

Coconut Curry Noodles
Coconut Curry Noodles

Mushroom Vegan Khao Soi (Coconut Curry Noodles)

Ingredients

  • 2 1⁄2 -3 cups of assorted mushrooms

  • 13.5 fl oz canned coconut milk ( about 1 can)

  • 1⁄3 cup Califia Unsweetened Original Almondmilk

  • 1/8th tsp turmeric

  • 1/8th tsp curry powder

  • 1/3rd cup water

  • 1 tablespoon agave

  • 8 oz noodles

  • 3 tsp of homemade chili paste

  • Salt to taste

For the Chili Paste (can also use a store bought chili paste)

  • 1⁄4 cup chopped garlic

  • 1/4th cup chopped ginger

  • 4 new mexico chiles seeded and cut (2-3 if you want it less spicy)

  • 1 tablespoon turmeric

  • 1 tablespoon chili flakes

  • 2 tablespoons oil

  • 3 shallots

Directions

Before beginning your curry, make the chili paste. In a dry skillet, grill garlic, shallots, ginger and new mexico chiles (sliced and seeded) for about 4-5 minutes until charred. Place in a food processor with oil, chili flakes and turmeric until a paste forms.

Start to make your soup! In a pot, grill and sauté mushrooms for about 3-5 minutes. Next add in your coconut milk and stir for 1-2 minutes.

Next, add in your chili paste (adjust to taste), turmeric and curry powder. Stir. Next add in your almondmilk and water, add agave as well as salt to taste. Let it come to a simmer and turn off heat.

Top your coconut soup with your choice of noodles, lime wedges and chili flakes.

Keep up with me on Instagram at @lindseyeatsla!

Coconut Curry Noodles

Loaded Chicken Ramen Noodle Soup

Loaded Chicken Ramen Noodle Soup

I am seriously loving all things noodles + ramen, especially for the upcoming seasons. This loaded chicken ramen noodle soup is about to be on the weeknight rotation because its soo easy. I use these ready made soup cups from One Culture Foods and then just add all the toppings my heart desires.

Loaded Chicken Ramen Noodle Soup
Loaded Chicken Ramen Noodle Soup

Loaded Chicken Ramen Noodle Soup

Ingredients

  • 2 One Culture Chicken Ramen Noodle Soup Cups

  • 2 soft boiled eggs

  • 1 cup mushrooms

  • 1 cup spinach

  • fresno chiles + green onions to garnish

Directions

Start by grilling and wilting down your spinach and mushroom in a skillet with salt and pepper. Once charred and wilted, set aside.

In the meantime, make your soft boiled eggs by boiling water and then placing in your eggs. Then set a timer for 7 minutes, strain and cool under cold water immediately.

Make your ramen cups according to the package instructions. Pour in a bowl with your spinach, mushrooms, soft boiled eggs and top with green onions and fresno chiles.

Keep up with me on Instagram at @lindseyeatsla!

Loaded Chicken Ramen Noodle Soup

Butternut Squash Tarts with Pumpkin Cashew Crema

Butternut Squash Tarts with Pumpkin Cashew Crema

The holidays are around the corner.. these butternut squash tarts with a 5 ingredient cashew pumpkin crema are the best app for any party (or eat a tray by yourself, i did...).

I’m so excited for all the upcoming holiday recipes + this one is going to be placed on repeat!

Butternut Squash Tarts with Pumpkin Cashew Crema
Butternut Squash Tarts with Pumpkin Cashew Crema

Butternut Squash Tarts with Pumpkin Cashew Crema

Ingredients

  • 1-2 thinly sliced purple sweet potatoes (regular potatoes also work well with this)

  • 1 thinly sliced butternut squash

  • 1 package of puff pastry, cut in squares

  • Top with fresh basil

  • Drizzle of agave or maple syrup

5 Ingredient Pumpkin Cashew Crema

  • 1 cup soaked cashews

  • 1/4th tablespoon paprika

  • 1/4th tablespoon garlic powder

  • 1/3rd cup Califia Pumpkin Spice Creamer

  • 1 juice of a lime

  • Salt and pepper to taste

Directions

First, begin by soaking your cashews overnight. You can also boil them day of if needed. You want them soft so when you blend them with the crema, it becomes creamier.

Next, make your crema by blending your soaked cashews, paprika, garlic powder, lime juice, and pumpkin spice creamer until smooth.

Preheat oven to 400 degrees. Begin to thinly slice your sweet potatoes and squash and square your puff pastry.

Assemble your tarts! Lather on the crema, then the potatoes and squash and place in the oven for 30-45 minutes until puff pastry has become crispy and vegetables are cooked through. Top with agave and fresh basil.

Butternut Squash Tarts with Pumpkin Cashew Crema

Keep up with me on Instagram at @lindseyeatsla!

5 Ingredient Habanero Prawns

5 Ingredient Habanero Prawns

FIVE ingredient game day habanero prawns! These are made with a simple marinade and so easy to whip up. Serve with lemon wedges and top with cilantro. Full recipe is below!

5 Ingredient Habanero Prawns

Ingredients

1 lb of prawns (regular shrimp works too) 
3 tablespoons El Yucateco Red Habanero Hot Sauce
1 tablespoon paprika
1 tablespoon chili flakes
1 juice of a lemon

Directions
In a bowl, mix your hot sauce, paprika, chili flakes, lemon juice and salt + pepper to taste. Place your prawns in the marinade for 15-20 minutes.


Heat a skillet with vegetable oil until burning hot on medium high heat. Next, place on your prawns and cook 2-3 minutes on each side. Remove and serve with lemon wedges! 

Keep up with me on Instagram at @lindseyeatsla!

5 Ingredient Habanero Prawns

Heart of Palm and Watermelon “Ceviche”

Heart of Palm & Watermelon "Ceviche"

Try out this plant-based watermelon + heart of palm "ceviche". Loads of goodies including tomatoes, jalapeños, red onions, heart of palm, watermelon, cucumber and cilantro, marinated with Califia Farms meyer lemonade. MAJOR nomz.

Heart of Palm and Watermelon "Ceviche"

Heart of Palm and Watermelon “Ceviche”

Ingredients

  • 1⁄2 cup tomato diced

  • 1/4th cup jalapeno diced

  • 1/3rd cup red onion diced

  • 1 cup chopped heart of palm

  • 1 cup watermelon diced

  • 1/3rd cup cucumber

  • 1/4th cup chopped cilantro

  • 1/2 cup Califia Farms Meyer Lemonade

  • 1/4th tsp garlic powder

  • 1/4th pepper

  • 1⁄2 tsp chile flakes

  • 1/2 tablespoon salt

  • 1⁄2 avocado (sliced on top)

Directions

Start by prepping your ingredients. Finely chop and cube your tomatoes, jalapeño (seeded), red onion, heart of palm, watermelon, avocado, cucumber and cilantro.

Place all chopped vegetables and watermelon in a big bowl and mix with garlic powder, pepper, chili flakes, salt and lemonade. Serve with your favorite tortilla chips, on tostadas or just eat as in!

Keep up with me on Instagram at @lindseyeatsla!

Heart of Palm and Watermelon "Ceviche"