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Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook

Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipe

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Hello everyone!! I am SO STOKED to share this recipe with you today, because it is a preview from THIS RAWSOME VEGAN COOKBOOK, by the magical Emily von Euw!!

Emily’s award-winning blog, This Rawsome Vegan Life, puts the awesome in rawsome (if ya know what I mean). When I was transitioning to veganism, her blog was a lifeline for me – it’s chock full of recipes that are delicious yet approachable. But in all honestly, you don’t have to be vegan to appreciate what Emily does with food. I’m continually astounded by her command of flavors, especially while working with raw and live foods. She has this ability to make basic ingredients seem so sophisticated and refined, all while keeping things (mostly) raw and vegan. And if you’re a follower of hers on Instagram, you’ll know exactly what I’m talking about.

Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipeBrown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipe

But ultimately, for me, being a food blogger comes down to trust. If someone comes to your space, can they trust that this recipe will turn out well? Do they trust that it will taste good? Having only started my blog a few months ago, I’m still fairly new to the scene so I’m still establishing trust with my readers. But when Emily was kind enough to let me preview a recipe from her book, I completely trusted that whatever I made would be amazing.

That being said, I made a few little changes to the recipe – like adding sriracha – because I’m such a *~rebel~* and have such a hard time following recipes exactly as they’re written. Which is pretty ironic, because just the other day Emily posted a recipe from Jenny Mustard’s new cookbook and made a few changes of her own, citing her inability to follow recipes exactly as they’re written! Great minds think alike, right? However, this recipe still sings of Emily’s talents. It combines such a beautiful balance of flavors – sweet, salty, sour, and umami. (And spicy if you choose to use sriracha!!) The whole recipe took less than 20 minutes to put together but the result was so beautiful and just YUMMY! I know you all will love it!!

Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipeBrown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipe

Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipe
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Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook

This noodle bowl from This Rawsome Vegan Cookbook is packed with bold flavors but takes less than 20 minutes to make!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -3 Bowls

Ingredients

Noodle Bowl

  • 2 Cups Cooked Brown Rice Noodles
  • 1 Large Carrot peeled into noodles
  • 1 Cup Kale finely chopped
  • 1/2 Avocado
  • Black Sesame Seeds

Miso Ginger Glaze

  • 2 Tsp Miso Paste
  • 2 Tsp Maple Syrup
  • Juice from 1 Lime
  • 1 Tbs Tamari
  • 1 Garlic Clove peeled
  • 1 Tsp - Sized Chunk Fresh Ginger
  • 1/2 Tsp Sriracha

Instructions

Noodle Bowl

  1. Cook brown rice noodles according to directions. When done cooking, strain the noodles and set aside for later.
  2. Next, prep the veggies. Make carrot noodles by using a spiralizer, vegetable peeler, or even a cheese grater.
  3. Finely chop 1 cup of kale, and set aside.

Miso Ginger Glaze

  1. To make the glaze, combine all ingredients into a high speed blender and mix until smooth and creamy. If the glaze is too watery, add a little bit of miso and maple syrup to thicken. If the glaze is too thick, add water in small increments to thin.

Putting It All Together

  1. In a large bowl, mix brown rice noodles, carrot noodles, and kale with the glaze, until everything is evenly coated. Serve in bowls with avocado slices, topped with black sesame seeds.
  2. Enjoy!

Recipe Notes

Note - the original recipe called for soba noodles, but brown rice noodles are my favorite! However, I bet soba noodles would still be amazing.

Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook | Well and Full | #plantbased #vegan #recipe

Pre-order The Rawsome Vegan Cookbook on Amazon!

This Rawsome Vegan Cookbook | Well and Full

18 Comments

  • Reply
    Pang {circahappy}
    September 27, 2015 at 6:29 pm

    You are right!!! I am not a vegan, BUT I still want to try this dish :) It’s colorful, nutritious and (I am sure) yummy; I need to do this.
    Love it, Sarah.

    • Reply
      Sarah
      September 27, 2015 at 7:26 pm

      Thanks Pang!! I was really blown away by the flavors in the glaze, I’m sure you’ll love it!! :D

  • Reply
    Rebecca @ Strength and Sunshine
    September 27, 2015 at 6:31 pm

    Emily is the best!! This bowl looks fantastic! Never turn down an Asian themed dish! Yum!

    • Reply
      Sarah
      September 27, 2015 at 7:27 pm

      I know, isn’t she?? :D Thanks Rebecca!

  • Reply
    Phoebe @ Feed Me Phoebe
    September 27, 2015 at 10:02 pm

    Looks amazing! So much flavor – and I love the addition of Sriracha. Also great that it’s gluten-free!

    • Reply
      Sarah
      September 27, 2015 at 10:39 pm

      Thanks Phoebe!! :D

  • Reply
    Adina
    September 28, 2015 at 10:16 am

    Such a lovely dish, I love the colors. And so easy, the perfect lunch for me.

    • Reply
      Sarah
      September 28, 2015 at 6:18 pm

      Thanks Adina!! :D

  • Reply
    Jessica | The Joyful Hearth
    September 28, 2015 at 12:36 pm

    Gorgeous! What a great weekday lunch idea. I love that the ingredients are things that I usually keep around in the fridge/pantry. Thank you for sharing!

    • Reply
      Sarah
      September 28, 2015 at 6:18 pm

      My pleasure :)

  • Reply
    Kimberly/TheLittlePlantation
    September 28, 2015 at 2:17 pm

    Lucky you! I love Emily’s work and this dish looks spectacular.

    • Reply
      Sarah
      September 28, 2015 at 6:21 pm

      Thanks Kimberly!! :D

  • Reply
    Reiko
    September 28, 2015 at 3:37 pm

    I love any noodles, but especially a noodle bowl with a lot of vegetables like this one! I hope I can peel carrots this beautifully! By the way you have a lot of great dishes in your blog. I HAVE TO try your coconut bacon. It looks so good!!

    • Reply
      Sarah
      September 28, 2015 at 6:22 pm

      Thanks Reiko!! If you try the coconut bacon, let me know how it turns out! :D

  • Reply
    Susannah (Lemon and Coconut)
    September 28, 2015 at 11:13 pm

    Thanks Sarah, such a lovely recipe, so enticing and fresh I love it! :)

    • Reply
      Sarah
      September 29, 2015 at 10:56 am

      Thanks Susannah!! :D

  • Reply
    Rose | The Clean Dish
    September 29, 2015 at 8:26 am

    Thanks for sharing this amazing recipe with us!
    I think gaining your readers trust is one of the biggest challenges as a food blogger. So far, I love everything I see on your beautiful site! So glad to have come across your blog. I’ll be having THIS for dinner :)

    • Reply
      Sarah
      September 29, 2015 at 10:57 am

      Thank you so much Rose! I’m a huge fan of The Clean Dish so I’m thrilled you stopped by!! :D

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