Gazpacho Layered Chia Salad

Gazpacho Layered Chia Salad

A savory chia salad is a new twist of the sweet chia pudding we’re used to. Vegan Chef Jasmin Finn of The Vegan Genie created this amazing dish that’s perfect for the whole family or to take on-the-go. Finn has been developing her plant-based culinary skills for the past 35 years and has held food preparation classes in addition to bringing vegan meals to retreats and events.

This savory and spicy carrot chia pudding layered with all the fresh, crispy veggies and marinated riced cauliflower gives a great gazpacho-like surprise to a living and nutritious little meal! It’s filling and packed full of veggies.

Makes 4-6 Servings (+ extra chia gel)

chia salad
The Vegan Genie

The Chia Gel
1 Cup White Chia Seeds
3 Cups Carrot Juice
1/2 Cup + 1 TBS Lemon Juice
1 1/2 Tsp Coconut Aminos
1/3 Tsp Cayenne
2 Tsp Maple Syrup
1 1/2 Tsp Ginger Juice (can be found online or in the Asian section of most stores)
1/2 Tsp Sriracha (+ more to drizzle on top)
1-2 Tsp Salt (salt to your taste preference)
Directions: Mix all the above well. Refrigerate & Stir some more.

Veggies For The Layering
A squirt of Olive Oil
1 Diced Large Cucumber
4 Diced Stalks of Celery
10 Diced & Seeded Cherry Tomatoes
1 Minced Bunch of Cilantro & Some Whole Leaves To Decorate
1 Peeled&Diced Large Carrot
2 Diced Large Avocados (mix with a splash of lemon juice to keep the color bright)
Juice of 2 Lemons
1 Sliced Lime for Decoration
2 Cups Riced Cauliflower (marinate in a small squirt of olive oil, & a small amount of lemon juice, add a dash of salt and pepper)
Fresh Sprouts (of your choice)

Start layering all of the ingredients in tallish containers, starting with the chia gel. Finish up with sliced of lime, a drizzle of Sriracha, and sprouts. Serve immediately.

Golden Miso Noodle Soup

Golden Miso Noodle Soup

Marie Krikorian from Fresh Little Cook created this amazing ramen-inspired dish that’s a true crowd-pleaser. With both the winter weather and possible coronavirus quarantines, this soup is perfect to make from inside a cozy home on a cold day.

Marie describes the miso noodle soup saying, “The broth is turmeric forward followed by zesty & herby flavors. It is the perfect meal when you want some nice, HEALTHY, comfort food. It is simple to make and full of affordable clean ingredients. Plus, the broth lasts for about a week in the fridge!”

Fresh Little Cook

Udon noodles ( ramen, soba, or rice noodles would be a great choice)
1/2 tbsp sesame oil
1/2 onion
2 cloves garlic
1 inch minced ginger
3 sliced carrots
4 oz mushrooms
8 cups water
1 tbsp tamari + 1 tsp for tofu
1 sheet nori
2 tsp mushroom powder
1/4 cup miso
2 tbsp curcuma golden paste
salt & pepper to taste
1 tsp olive oil

shredded purple cabbage
sliced green onions
thinly sliced radish
cilantro or mint


  1. Start by sautéing the onion, garlic, and ginger in sesame oil until translucent and fragrant.
  2. Add the carrots and mushrooms and lightly sauté.
  3. Next add the water & tamari (or soy sauce) and bring to a light boil.
  4. When the liquid is nice and hot, whisk in the miso paste, curcuma golden paste, and mushroom powder. Simmer for about 30 minutes.
  5. While the liquid is simmering, cook noodles to package instructions. (I usually just cook the noodles for this meal and if there is leftover broth, ill cook more noodles as needed to assure the best texture.)
  6. Salt and pepper to taste.
  7. Sauté tofu with 1 tsp soy sauce and 1 tsp oil until crispy.
  8. By now, the broth should be ready and you can assemble your noodle bowls. Scoop some broth, noodles, and tofu into your bowl and top with cabbage, green onions, cilantro, lime juice, and sriracha!
  9. ENJOY!

Leave a comment if you try this Golden Miso Noodle Soup and let us know what you think!