Veggie Broth Avocado Toast Recipe

This Soondubu Jjigae (Korean tofu stew) is packed with beautiful flavours and nutritional benefits. Mostly because traditionally, us Koreans like to make the most of our stew base by making the broth in low-medium heat filled with radish, anchovy, seaweed, onion, ginger and more. It takes at least 30 minutes to get the most benefits from these magical ingredients and to bring out the flavours. But us busy millennials don’t have the time to sit around and wait for that magic to happen! That is why I’m excited about Organika’s Veggie broth. I was able to reduce the cooking time to 30 minutes in total. Organika’s Veggie broth is filled with vegan-friendly sources of protein, B vitamins and organic vegetables your body craves. The adaptogenic tremella mushroom and nutritional yeast will make every sip worth your while. Oh and did I mention? A little goes a long way, all you need is two magical teaspoons. Reasons to love this Soondubu Jjigae: Super easy to make with the following steps. Your friends may think you’re Korean boo! Perfect for those rainy days to cozy up with a warm bowl of soup… with a hint of spice!

We're over the moon about our new Veggie Broth! It makes for an amazingly warm and fulfilling sipping broth, and those B vitamins are keeping us energized all day long. Our dear friend Meg de Jong put together three delicious Veggie Broth recipes so you can join the veggie party! Happy tinkering in the kitchen! ? Heavenly Hummus Ingredients 1 cup chickpeas (or 1 can, rinsed and drained) 1 clove garlic 2.5 Tsp. Organika Veggie Broth powder ½ tsp sea salt Juice of half a lemon 2 Tbsp. tahini 2 Tbsp. olive oil 1 Tbsp. Organika Coconut Sauce 2-4 Tbsp. water (start with only 2 Tbsp.) Instructions Place all ingredients into a food processor or blender, starting with only 2 Tbsp. of the water Begin to mix on medium high Add the additional 2 Tbsp. of water if needed Blend until you reach a smooth and creamy texture Serve aside crackers, cut up veg, on top of toast or roasted yams Creamy Carrot Yam Soup Serves: 4 Ingredients 1 Tbsp. coconut oil 1 medium onion, chopped 1 clove garlic 1 inch piece of ginger ½ tsp cumin ½ tsp curry powder ½ tsp turmeric ½ tsp sea salt ½ tsp black pepper 2.5 Tsp. Organika Veggie Broth powder 2 cups chopped carrots 2 cups chopped yams 4 cups water (plus more for blending) Instructions Heat 1 tbsp of coconut oil in a large soup pan Add the onion, garlic (minced), ginger (skin on, and minced) Once the onions begin to lightly brown, add spices and veggie broth powder Add 4 cups of water to the soup pan. Keep on high heat with the lid on until the liquid comes to a boil Next add the chopped carrots and yams to the pot Once the mixture comes to a steady boil, reduce heat to minimum and let simmer with the lid slightly ajar. Allow to simmer until the veggies are nice and tender (test by poking them with a fork). This should take a minimum of 20 minutes. Once the veggies are nice and tender, remove from heat and allow the mixture to cool enough to blend Place the soup mixture in a blender and mix until it reaches a smooth and creamy consistency. You can do this in a couple batches. BE CAREFUL to ensure the soup is not too hot before you blend it! Once the soup is fully blended to your liking, re-heat if needed and then scoop into serving bowls Top with fresh herbs and a drizzle of coconut yogurt if you desire Perfect Popcorn Ingredients 1 cup popcorn kernels 1 Tbsp. coconut oil 2.5 Tsp. Organika Veggie Broth powder 1 Tbsp. Nutritional yeast 1 tsp sea salt 2 tsp sesame seeds Instructions Heat the oil in a medium sized pan on the stove top, at low heat, until the oil just begins to melt Just as the oil is fully melted, add your popcorn kernels and place the lid on the pot. Turn the burner to medium high heat Consistently “shift” the pan on top of the stove top, ensuring none of the kernels burn on the bottom of the pan As you hear kernels beginning to pop, continue to shake the pan from side to side, still keeping it on the stovetop element Once the popping slows down, remove saucepan from the heat and allow the remaining popcorn kernels to pop, keeping the lid on the pan Once the popping comes to an end, remove the lid of the pan and add the veggie broth powder, nutritional yeast, and sea salt Place the popped popcorn in a large serving bowl and sprinkle with sesame seeds on top!

One unexpected (and very wholesome) benefit of being on lockdown is that many of us are getting super into baking! If you’re itching to try a new baking recipe, why not try this crispy keto cracker recipe by our friend Andrea Witthoeft? You got yourself the perfect weekend baking project – now get the cheese board ready and invite your besties for a virtual wine, cheese and crackers party!