Stephanie Dianne
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A Midsummer Night’s Dinner: Cold Sesame Noodles {RECIPE}

It’s a hot summer day. The sky is brilliant blue and birds are singing. July heat. I’m drinking a lot of coconut water mixed with sparkling soda and a squeeze of lime while planting in my garden, hands in the soil. The kids will be home from camp later (and they are always hungry!). I’m too hot (and lazy) to cook anything up tonight. The backyard patio is the place to dine on nights like this, with a big bowl of cold sesame noodles for everyone to share.

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I’m Stephanie
Writer, Painter, Author, Dreamer, Mother, Podcaster, Memoirist, Vegan Chef and Manifestation Coach

Thai soups are plentiful in their many variations and flavors. The base of this vegetarian soup recipe, known as Tom Yum, is lemongrass, galangal root, lime juice and kaffir lime leaves, plus tomato and spices. I simply used whatever veggies I had at home— bok choy, broccoli, tomato, orange and red sweet peppers, zucchini— and I just could not resist adding coconut milk. I tend to shop at Asian supermarkets as I love the selection of vegetables. 

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Chinese noodles are symbolic of a long life during the Lunar New Year celebration. This inspired me to make garlic noodles with some fresh Asian veggies. I used Melissa’s brand fresh Chinese noodles and Asian vegetables to make this special recipe. I love a rich, creamy sesame sauce mingled with lots of finely chopped garlic sticking to the long noodles. I want it gingery, garlicky and loaded with flavor. 

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