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
- 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!!)
- Cook soba noodles according to directions, and rinse in a colander.
- Chop up all your vegetables, and toss into a bowl with the soba noodles.
- In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
- 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.
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 - mash avocado, a bit of salsa, onion & garlic powder, and a good squeeze of lime juice
And now the sub…
After cooking Tempeh bacon
Full of meaty and fresh flavor…oh so satisfying!
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.
• 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.
• 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.
• 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).
My mouth is watering just making this post. Enjoy!