I’m cooking through the Tenderheart Cookbook.

Creamy Mushroom Udon Noodles

The creamy sauce is made with tofu. Let me just say that I have tried a few different recipes that contain tofu from the book and I have come to the conclusion that I do not like tofu. Actually I don’t mind the tofu puffs but this firm tofu is not nice. I have decided that I will not be making anymore of the recipes that contain tofu unless I can substitute it out.

RECIPE HERE

The Quick Lowdown:

• Ingredients: cooked udon noodles, olive oil, leek, garlic, mushrooms, soy sauce, green onions, salt, pepper, firm tofu. white miso
• Prep-work: Very little prep work
• Dirty dishes: Cutting board, knife, frying pan, saucepan, stick blender and jug
• Taste: Nope. I finished my bowl but didn’t eat the leftovers.
• Family-friendly: Maybe, if they like tofu.
• Regular rotation worthy: No!!

---

Mushroom and Potato Coconut Chowder

The Quick Lowdown:

• Ingredients: olive oil, leek, celery, garlic, mushrooms, thyme, salt, pepper, rice flour, coconut milk, vegetable stock, potatoes, nutmeg, green onions, chilli powder, lemon
• Prep-work: This was really easy to make
• Dirty dishes: Cutting board, knife, saucepan
• Taste: This was good.
• Family-friendly: I think so. G liked it.
• Regular rotation worthy: Definitely. A good soup that is nice and filling.