See those deep dark, fudgy brownies above that are just calling your name?
Not only are they gluten-free and vegan, but they have a couple of very unexpected and intriguing ingredients in them:
Namely, spent vanilla beans leftover from making vanilla extract, and spent non-GMO, organic okara, the byproduct of soymilk production from premier tofu-maker Hodo Foods of Oakland, no less.
Renewal Mill, based in Oakland and helmed by an all-woman team, is on the noble mission to take food waste from large food manufacturers and convert it into new, delicious, and nutritious uses. Recently, I had a chance to try samples of a few of its products.
Miso Ramen in a flash — with the help of Nona Lim.
Bowls of brothy noodles are the ultimate comfort dish. But you can work yourself into a tizzy in the time and care it takes to create one from scratch.
Oakland’s Nona Lim makes it easy to enjoy your favorite Asian noodle bowl in a flash. Lim grew up in Singapore, and worked as a consultant in the tech industry, all the while training competitively in fencing. After moving to the food-centric Bay Area, she knew she wanted to start a business built around healthful and tasty food.
Her broths, soups and noodles are made in small batches. Find them in the refrigerated section at such stores as Draeger’s, Sigona’s, and Whole Foods for about $4.40 per package.
I had a chance to taste a couple of samples recently. The broths are super convenient — all you have to do is warm them up in a saucepan. The noodles — wide Pad See Ew, flat Laksa ones, and thinner Pad Thai ones — are all made from rice, so they’re gluten-free. Just boil them in water for a minute, drain, then add to your bowl of broth.
Then, get as creative as you like by adding tofu, chicken, mushrooms, cabbage, Sriracha, green onions — or pretty much anything you like.