Autumn is upon us and this soup could not be tastier, and not to mention easy peasy to make.

Here’s what you’ll need:

Organic Soba Noodles
Soba Noodle

Mushrooms (I used Shitake, Belly Bella, Oyster).




Red Cabbage



Sugar Snap Peas


Vegetable Soba Noodle Soup








Here’s What You Do:

In a large sauce pan bring the quart of stock to a boil. Add all of the vegetables in order of most dense (needs more time to cook) to least.


Stock and Veg
Before adding the fast cooking vegetables in another sauce pan, bring 4-6 cups of boiling water to a boil. Once it is at a steady boil add a few pinches of salt and add Soba noodles (you may need to add a little olive oil so the noodles don’t stick to one another). Follow cooking instructions.

Cooked Soba


Once all the veggies are cooked to your likeness, spoon into bowl and add a sprinkle of chopped green onion.

Add salt and pepper to taste.



Enjoy and if you make this recipe, take a picture and post it on Twitter or Instagram and #ReneesRecipes

So I am a pretty healthy person consuming a vegetarian diet and exercises regularly. I eat vegan when I can, specifically and especially on #MeatlessMondays. I believe that anything in moderation is a good rule of thumb. That being said, I do appreciate comfort food.

Today in LA was rainy, windy and a down right 63 degree freezing! So after getting out of my Maui haze and longing for the 85 degrees I had just spent 5 days in, a slow cooked carbo loaded dish was all that would do.

Here is my recipe for Mac n Cheese*.
*it should be noted that when I eat dairy I use only Organic, no hormone, locally farmed products


1 box/lb. of pasta (pasta such as shells or elbows are great!). I used Pipe Rigate.
2 cups milk
2 tablespoons flour
1 1/2 tablespoons butter or butter substitute (I used Earth Balance).
16 ounces of shredded melty cheese (Guerrier, cheddar, swiss are good).
2 cloves of garlic
1/2 cup breadcrumbs
Fresh basil (about 6 medium-large leaves).
Sea Salt
Black Pepper

What to do:

Pre-heat oven to 400 degrees.

In a large saucepan, boil 5-6 cups of water with a few pinches of salt. Once at a boil, cook pasta for 8 minutes or until al dente.

In a second medium saucepan on medium low heat, warm the milk.

In a third small saucepan, melt butter and cook minced garlic for 1 minute. Keep heat on medium low.

Sprinkle flour in and begin to whisk to form a rue. This will turn a deep mustard color (after about 2 minutes).

Once this is formed, slowly pour in the warmed milk while continuing to wisk. This will thicken slightly after 3 minutes.

Add shredded cheese. Whisk to combine.

Drain cooked pasta.

Pour cheese mixture onto pasta. Combine with a few pinches of salt and pepper.

Place mixture in oven safe casserole dish.

Sprinkle bread crumbs over until covered. Sprinkle basil on top as well.

Bake for 30-40 minutes. The breadcrumbs should turn a nice golden brown color.

Once done in the oven, let it cool for 10-15 minutes.

Spoon out in heaps and serve!

Enjoy and stay warm and make sure to hit the gym tomorrow!


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