Vegan soba noodles with maple miso glazed tempeh, crisp vegetables, and a savory-sweet sauce. A healthy plant-based dinner in 30 minutes.
After another round of snow here in Maryland, I’m finding myself daydreaming about spring more than ever.
You know it’s been a long winter when 50 degrees feels downright balmy, like summer with a light jacket instead of a parka.
Between the cold and the renovations happening below us (hello, constant sawing and hammering), we’ve all been a little cooped up indoors.
No one is feeling this more than Flora, who is more than ready for spring too.
After months of shorter walks and hikes, she clearly needs a job…preferably one that involves long walks, sunshine, and supervising garden projects!
I’ve already started planning which flowers to plant this year, craving color and warmth where I can plant it.
Until the days are consistently warm, I’m bringing that fresh, seasonal energy into the kitchen with these Soba Noodles with Maple Miso Glazed Tempeh.
This cozy-yet-light plant-based dinner is full of nourishing ingredients, vibrant vegetables, and a sweet-savory maple miso glaze.
This dish manages to feel both grounding for winter but bright enough to welcome spring!
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