What I Ate This Week | Big Bowls of Ramen and Small Plates of Pie

By Kiersten | Last Updated: March 23, 2014

Tofu, Kale and Shiitake Mushroom Ramen Noodle Soup

I have a little bit of a favor to ask. I know, favors! No one likes doing favors! My Rosemary Roasted Carrots are in a recipe contest and if I win, Colorful Harvest will make a donation to Community Cat, the rescue group where we got Miso and Mochi. Community Cat helps all kinds of special needs cats (and other animals–they once had miniature goats, but sadly, Chris was not on board with me adopting miniature goats) that probably wouldn’t fare so well if they were in the shelter system. Maybe you can say no to me, but can you say no to these guys?

Miso and MochiYou can’t say no to a one-eyed cat and a wonky-eyed cat! It’s impossible! Anyway, we’d really appreciate it if you could click on over to the Colorful Harvest page and vote for my carrot recipe. And if you live in Southern Wisconsin and you have room in your household for a fluffy bundle of adorableness, take a gander at the adoptable cats at Community Cat right now.

Here’s what I ate this week:

Tofu, Kale and Shiitake Mushroom Ramen Noodle SoupTofu, Kale & Shiitake Mushroom Ramen Noodle Soup from The Little Kitchen // Cold weather comfort food! Julie’s original recipe calls for eggs, but since I’m not really an egg person, I left that out and this was still flavorful and delicious. The mushrooms were my favorite part!

Pumpkin Pie with Salted Molasses Creme Fraiche and Maple Roasted Pumpkin SeedsPumpkin Pie with Salted Molasses Creme Fraiche from Vegetarian Ventures and Maple Roasted Pumpkin Seeds from Jelly Toast // Two recipes in one! Chris made both of these because he’s a rock star. And then Miso decided he’d help himself to some pie, which is why the tip is all smashed instead of being pointy. I don’t blame him because I too wanted to faceplant right into that pie.

Italian-Style Roasted Vegetable TostadasItalian-Style Roasted Vegetable Tostadas from Amuse Your Bouche // I love tostadas, so making them Italian-style sounded good to me! They’re topped with pesto, roasted veggies, and cheese–they’re a great way to use up spare tortillas too. Because there are always spare tortillas, right?

Honey Cinnamon Roasted Sweet PotatoesHoney Cinnamon Roasted Sweet Potatoes from Buns in My Oven // Go make these! They are so simple and tasty. The honey caramelizes and gives the potatoes a chewy, sweet exterior. I love side dishes like this because I can pop them in the oven and work on my main dish while they cook.

Mushroom and Pine Nut Fried RiceMushroom and Pine Nut Fried Rice from Cooking Light // This took only minutes to make and it was so good! But then again, I’m a big fan of anything involving mushrooms.

Other Things

My fellow blogger Winnie from Healthy Green Kitchen just released her book One Simple Change: Surprisingly Easy Ways to Transform Your Life–it’s full of easy steps you can take to live a little healthier and greener. I’m a big fan of Winnie’s blog and if you read this post about sugar, I think you’ll see why.

Finally, I’m thinking about changing up What I Ate This Week next year to include printable meal plans and shopping lists. Each week would include 5 meal recipes; I’d still be making them myself, photographing them, and reviewing them, but you’d get the bonus of having a menu plan for the week too. I’d love your feedback on this!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Voted — I can’t say no to them!! Look at them cuddling together! I love them. And I’ve never heard of salted molasses creme fraiche, but I totally want that pie.

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