Summertime Soba Noodle and Raw Vegetable Salad

Nobody really likes to sweat in their kitchen in the summer time (although I tend to do this at times, due to my lack of outdoor cooking space). I tried this recipe a while back and thought it would be a great summer time recipe to post. The only heat it requires is to boil a pot-o-noodles! It’s also a quick recipe, and you can make a big batch and eat all week if you like.

The original recipe came from a blog I stumbled across, Cookie + Kate.

Serves approx. 6

Ingredients
  • 8 ounces soba noodles (100% buckwheat kind if you want to ensure gluten free)
  • 1/2 cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoon red pepper flakes (adjust to your liking of spiciness)
  • 1-2 bunches green onions, chopped
  • 3/4 cup chopped cilantro (I am not a cilantro fan, so didn’t use much. I usually use a little parsley in place of cilantro.)
  • 1 red bell pepper, sliced thin
  • 1/4 head of green or red cabbage, thinly sliced
  • 3 whole carrots, shredded with vegetable peeler
  • 2 cups shelled edamame, steamed
  • 1/2 cup toasted sesame seeds
  • Optional ingredients for extra flavor
  • one lime, juiced
  • 1 jalapeño, finely chopped
  • peanut butter! (do it!!)
Instructions
  1. Cook soba noodles according to directions, and rinse in a colander.

    dry soba noodles

  2. Chop up all your vegetables, and toss into a bowl with the soba noodles.

    diced veggies

    soba noodle salad

  3. In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.

    dressing for soba noodle salad

  4. Pour the dressing into the pasta and veggies and toss well to combine. Eat right away or put it in the fridge to have the flavor mingle.

    soba noodle salad

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A Meaty Meatless Vegan Sub Sandwich

Ever since making a quick guacamole for the Roasted Chickpea Tacos, I think I’m becoming obsessed with guacamole. So I wanted to make a sandwich and incorporate it. I bought some fresh ciabatta bread (one of those long loafs) and this is what I came up with – a toasted sub with guacamole, melted Daiya cheese, lettuce, cucumber, Tofurky smoked “turkey” slices, and Tempeh bacon. It tasted better than any sub you would get from Subway!

quick guacamole

Quick Guacamole - mash avocado, a bit of salsa, onion & garlic powder, and a good squeeze of lime juice

And now the sub…

Tempeh bacon on sub sandwich

After cooking Tempeh bacon

Tofurky hickory smoked slices

assembled vegan sub sandwich

Full of meaty and fresh flavor…oh so satisfying!

Roasted Chickpea Tacos

This is a recipe I’m so glad I tried. I will make these Roasted Chickpea Tacos again and again! The flavor is so good.

Ingredients (8 tacos)
•    2 t. chili powder
•    1/4 t. garlic powder
•    1/4 t. onion powder
•    1/4 t. dried oregano
•    1 1/2 t. ground cumin
•    1 t. sea salt
•    1 T. lime juice
•    2 T. water
•    One 14 oz. can of chickpeas, drained and rinsed
•    8 organic taco shells (i.e. Trader Joe’s brand)
•    Taco trimmings: shredded cabbage, tomato, guacamole, non-dairy (i.e. Daiya) cheese, etc.

 

Instructions
•    Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.
•    Add chickpeas and marinate for at least 30 minutes.

marinating chickpeas

•    Place chickpeas on a baking sheet that has been sprayed with cooking spray.
•    Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

roasted chickpeas

•    Prepare taco shells according to package directions. Fill with chickpeas and desired toppings. (I used a bag of choleslaw for the shredded cabbage, salsa, cheddar Daiya, and made a quick guacamole: avacado mashed with salsa, garlic and onion powder, and good squeeze of lime juice).

roasted chickpea tacos

My mouth is watering just making this post. Enjoy!