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Happy fall friends! I can’t believe it’s really October, which means there is no more denying that summer is really over. This cooler weather really reminds me of my last trip to the PNW to visit the Cascadian Farm in Washington (if only we had the gorgeous nature here in NYC too!). So today I’m sharing a quick recap of the incredible day with Cascadian Farm and The Feedfeed team plus a recipe inspired by my trip! This is definitely a fall recipe—it’s a warming mushroom zoodle soup packed with veggies.
Before we get to the recipe, I have to share some of the photos from my trip with you. This was my very first time in the PNW and the nature was absolutely breathtaking. The moment I landed, I felt like the air smelled like Christmas trees, and there was a stunning fog in the mountains as well.
Once we got to the actual farm, in Rockport, Washington, there was even more space and nature. We were greeted by rain boots for the day on the farm, and a spread of pastries for breakfast, including a delicious gluten free + vegan lemon poppy seed cake (still dreaming about that and need to recreate it immediately!)
We spent the day learning about the growing practices on the farm, picking blueberries off the bush, immersing ourselves in farm photography and getting our hands dirty (literally). It was such a treat to be able to see exactly where our food comes from.
We spent a lot of time tasting the produce—from blackberries, to tomatoes, to kiwiberries and spent even more time photographing it. The colours and variety were so stunning it was hard not to take photos.
Before dinner, we took a little break to make floral wreaths with fresh flowers from the farm as well. Here’s Minna and I with our crowns!
Finally, we sat down at what was definitely the most stunning dinner I’ve enjoyed in a long time. We dined in the middle of a field, in open air covered only by a little bit of tent, surrounded by flowers and good company. The food by Chef Ryan Ross was equally if not more beautiful and we ate soup while wrapped up in blankets.
This soup recipe I’m sharing today brings me back to that dinner on the farm. By no means will it ever live up to that magical moment, but I was inspired to share a soup recipe because soup always puts me in that cozy, warming, feel good mood AND it’s made with Cascadian Farm Organic Frozen Broccoli.
So let’s get into the recipe, shall we?
This recipe comes together with minimum effort required. It’s warming, packed with veggies and great for a light lunch or dinner. Using frozen broccoli cuts down on the prep time and you can add any additional frozen veggies of choice to customize the recipe.
Begin by preparing the soup base. Combine water or veggie stock, garlic, kombu and tamari in a pot and bring to a boil. Lower heat to simmer and dissolve miso paste into the broth. Add shiitake mushrooms and sesame oil and allow broth to simmer on low heat while you prepare your other ingredients (~8-10 min).
While the stock is simmering, prepare your toppings. Combine dry wakame in a bowl with warm water and allow to soften, then drain. Spiralize your zucchini to make noodles and set aside. If you prefer, you can steam your zoodles beforehand as well. Thinly slice watermelon radish into spears and set aside.
Prepare your tempeh. Combine tamari, maple syrup and paprika and coat tempeh evenly. Cook 2-3 minutes per side on a pan.
While tempeh is cooking, toss in frozen broccoli to the soup to defrost.
To assemble, place your zoodles, wakame, mushrooms, tempeh, broccoli florets and watermelon radish in a bowl. Pour broth over the ingredients and enjoy!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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