Sun Basket Review
Hello & Happy Tuesday!!
Words can’t express just how excited I am to divulge my thoughts on the new meal delivery service on the block..
To date there are upwards of only 10 companies that specialize in delivering ingredients to make meals of your choosing. However, the majority are not vegan (I think there is only 1 or 2). With that being said it can deter some plant based enthusiasts, but did you know that through simple modifications you can take the majority of vegetarian dishes and tweak them to be vegan?
But why go to the trouble of taking your time to modify recipes and pay for ingredients that you’re not going to use?
Because at the end of the day, you’re learning new cooking methods and flavor profiles and that experience, is priceless. As a well seasoned foodie and nutritionist, I personally love meal delivery concepts. Half the battle with the obesity epidemic is just getting people in the kitchen.
So what sets Sun Basket apart from other companies? Everything.
I’ve personally tried them all, again, I support each one for different reasons, but for Sun Basket it the hit the mark with every aspect of their company.
They source local sustainable ingredients, use non gmo, have sustainable packaging, you can mix and match your meals, they have a wider selection than most, the price point is good, the recipes all utilize fun ingredients that even I overlook at the market, the nutrient density is always high, the flavors prominent, colors diverse, and they tend to always combine savory and sweet, which I’m completely enamored with.
I could probably go on forever, but I love their approach to their recipes. Many services use commonplace recipes with everyday ingredients that don’t really keep you on your cooking toes. With Sun Basket, they use fennel, lots of citrus, herbs, but recipes remain to be effortless and flavorful. Each recipe you sample can easily become a staple in your home for years to come. You can’t beat that!
If you’re looking to expand your culinary skills or simply add some classic dishes to your cooking routine, I absolutely recommend Sun Basket.
See one of my favorite recipes in action in this clip above!!
Find out what’s on the menu this week here
Follow them on Instagram here
Classic Miso Soup
- ¼ pound soba noodles (buckwheat – wheat)
- 3 ounces cremini mushrooms
- Fresh ginger
- 3 scallions
- ¾ pound Hodo Soy firm tofu
- ¼ cup white miso paste
- Soup seasoning (gluten-free tamari – mirin)
- Sunflower sprouts
- Fried shallots (contain soy)
Nutrition per serving: Calories: 710, Protein: 31 g, Total Fat: 37 g, Monounsaturated Fat: 17.5 g, Polyunsaturated Fat: 12.5 g, Saturated Fat: 3.5 g, Cholesterol: 0 mg, Carbohydrates: 66 g, Fiber: 7 g, Added Sugar (Granulated Sugar): 1 g, Sodium: 1680 mg
Contains: soy, wheat
1. Cook the noodles
Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until tender, 4 to 5 minutes. Drain and set aside. Wipe out the pot.
While the water heats and the noodles cook, prepare the broth.
2. Make the broth
Thinly slice the mushrooms.
Grate or peel and finely chop the ginger.
In another medium sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the mushrooms and ginger, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to brown, 2 to 3 minutes. Add 4 cups water and bring to a boil. Reduce to a simmer and cook until flavorful, 5 to 7 minutes. While the broth simmers, prepare the scallion oil.
3. Make the scallion oil
Trim the root ends from the scallions; chop the scallions.
Place the scallions in a heatproof medium bowl and season with salt and a pinch of sugar. In the same pot used for the noodles, warm 3 tablespoons oil over medium heat until hot but not smoking. Pour the hot oil over the scallions. Let the oil stand while you prepare the tofu and miso.
4. Prep the tofu and miso; finish the soup
Drain the tofu on a paper-towel-lined plate, then cut into ½-inch cubes.
In a small bowl, stir together the miso and soup seasoning.
Stir the tofu and miso mixture into the broth and cook over medium heat just until the tofu is warmed through, 4 to 5 minutes. Do not let the broth boil.
Transfer the noodles to individual bowls and pour the broth and tofu over them. Garnish with the sunflower sprouts and fried shallots. Drizzle with the scallion oil and serve any remaining oil on the side.