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{ Category Archives } dinner

Hiltl restaurant, Zurich

Hiltl is supposedly the oldest vegetarian restaurant in Europe, and has a well-labeled buffet with many vegan options. The food was very good, especially the mustard-y potato salad. On another day, I went to their sister restaurant (Tibits), where I had an incredibly delicious vegan rhubarb fool for dessert.


Penne vodka (with shells), greens, vegan cheese toast


Seaweed-tofu soup, braised kale, and dumplings

Quick weeknight meal when there are some homemade dumplings in the freezer. Seaweed soup recipe here, and greens recipe here.


Pesto pasta, onion focaccia, and farm-fresh salad

When we arrived at their farm, Amy and John had a delicious dinner ready for us!

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Seitan bourguignon with coleslaw, celery salad, and brown rice

Skillet-seared daikon, oshitashi, acorn jelly salad, kimchi & brown rice

1-2-3 Noodle Soup with mushrooms, bok choy, peppers, and poufy tofu

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1-2-3 Noodle Soup with mushrooms, bok choy, and poufy tofu

1-2-3 Noodle Soup

2 servings noodles (pictured: Chinese wheat and buckwheat noodles)
1 cup (1 pkg.) Shimeji or other mushrooms, separated and rinsed
6 heads baby bok choy, or other asian greens (lettuce is also surprisingly good)
1 cup tofu puffs
2 green onions
2 Tbl vinegar
2 Tbl shoyu
1-2 Tbl MSG-free seasoning powder (alternatively: a few pieces kombu and a couple dried shitakes)


Place the seasoning powder, the mushrooms and 5-6 cups of water in a pot and bring to a boil. Slice the tofu puffs in half and put them in. Then, prep the vegetables: rinse & chop the bok choy and green onions. Add the noodles and then the vegetables and cook until they are just tender. Add the shoyu and vinegar, adding more to taste as desired.

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1-2-3 Noodle Soup with silken tofu, enoki mushrooms, and gai lan

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Bok choy and tofu-vegetable stir-fry

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