Cold Soba Noodle Salad

I have no idea if I got this recipe from somewhere. Maybe I made it up! I don’t recall, but it’s similar to many other Asian noodle salads. But I’ve made it for years. It’s light but satisfying. Especially on a hot summer day (though it’s September and I really over this hot weather now). Very simple to make and tastes better the longer it sits, so make a big batch for leftovers.

Soba noodles are made from buckwheat, a grain that looks like a seed. It’s also gluten free so soba is great alternative to for those with a gluten allergy. Buckwheat is high in fiber and manganese, and is overall a very nutritious food. Soba noodles can be served cold like in this recipe, or hot like in a soup. I’ve tried them both ways, but I prefer cold.

This recipe makes 4 servings.

Cold Soba Noodle Salad
1 bag (12.8 oz) of Soba noodles
1/4 cup sesame oil
3 tbs soy sauce
1 tsp apple cider vinegar
1 clove of garlic, minced
1 tsp ginger, minced
1/4 tsp red pepper flakes
1 large cucumber, chopped
1 large red bell pepper, chopped
Other options:
1 large carrot, shredded
1 cup steam shelled edamame
1 block of extra firm tofu, drained and cubed
1 tbs toasted nori

Cook the soba noodles according the directions on the package. When done, drain well and rinse with cold water immediately. Set aside.

In a small bowl, mixed together the oil, soy sauce, vinegar, garlic, ginger and pepper flakes to make the dressing. Set aside.

Chop your veggies and add to a large bowl.

Add the soba noodles to the veggie bowl.

Add the dressing and mix together well.

Cover and refrigerate for at least an hour.

Top with some toasted nori and enjoy!

My favorite way to make this is adding all the optional ingredients, but that will have to wait until Jack’s older. I left my basic because I was sharing with my little son. We have started to introduce solids through baby-led weaning. I didn’t think he was quite ready for tofu or edamame yet.

Baby approved!

Coconut Noodle Soup

This is one of my simple go-to recipes when I want something easy and satisfying. My mom is coming to to help me before and after the baby comes, and I am so asking her to make me this for me. (and make freezer meals of this too). This soup is a mix between a milder Thai Tom Kha Kai and a simpler Japanese Ramen soup.

This recipe serves 4 entree sized portions.

Coconut  Noodle Soup
4 servings of ramen or soba noodles, cooked according to directions and set aside
Coconut oil
1 tbs minced ginger
2 cloves of garlic, minced
1/4 of a white onion, chopped
1 medium carrot or 8 baby carrots, chopped
1 yellow bell peppers, chopped
1 block of firm tofu, drained and cut into bit-sized cubes
4 cups low sodium vegetable broth
The juice of one lime
1-2 tbs soy sauce, depending on taste
1 can (12 oz) coconut milk
2 stalks lemongrass
1/4 tbs yellow Thai curry paste
Basil, cilantro, or chili oil for garnish

Heat a large pot over medium heat and add a little bit of the coconut oil.

Add the ginger, garlic, and onions. Saute for 2 minutes.

Add carrots, bell peppers, and tofu. Saute until the carrots are soft.

Add the vegetable broth, lime juice, and soy sauce. Bring to a boil.

Reduce to a low simmer. Add the coconut milk, lemon grass stalks and Thai curry paste. Simmer for 10 minutes, stirring occasionally.

Turn off the heat and add the cooked noodles.

Serve with a garnish of basil, cilantro, chili oil, or any combination of those. I normally do chili sauce and basil, but this time I left it plain.

As this cool, the noodles will absorb some of the broth and make the dish creamier. If you want it more broth, just add more water of vegetable broth during cooking.

Roasted Bell Pepper and Spinach Sandwhich

This is the sandwich to go with my gazpacho recipe. Not too complicated but tasty!

This recipe makes 2 sandwiches, but can easily be multiplied.


1 red pepper pepper
Olive oil
1/4 onion, sliced
1 cup fresh spinach (frozen is fine)
2 rolls (I used torta rolls)
Mustard
Horseradish
2 slices of vegan swiss cheese (I used Daiya)

Pre-heat the oven to 425 degrees.

Rub the pepper with some olive oil. This does not really help with the roasting process, just adds flavor.

Bake for 15 minutes, until the upside is lightly browned.

While the pepper roasts, sautee the slices onions and spinach in a pan over medium heat, with a touch of olive oil. Once the onions are translucent, set aside.

Remove the peppers from the oven and turn them over.

Bake for another 15 minutes.

The skin should be charred now and the pepper should practically be falling apart.

Place your pepper in a zip-lock bag. Let it sit and cool for 5 minutes.

Now the skin will be soft and cool enough to peel off. I usually peel the pepper in the bag, so there is less mess. Just peel off all the charred skin either with your fingers or a small knife.

Now cut the pepper in half. The steam and attached seeds will come out easily.

Wipe away any remaining seeds.

Set the two pepper halves aside.

Now we can assemble….

Heat a pan (the one you did the spinach in is fine) over medium-high heat.

Take spread of mustard and horseradish on each roll.

Add a slice of cheese on one side of each roll.

On half of the bell pepper on top of the cheese for each roll.

Add the spinach mixture on top of the pepper pepper.

Top with the other piece of the roll.

Squish the sandwich down a bit, this will help it all stay together

Place in the hot pan. Cook a few minutes, until the roll is crisp and golden.

Flip over and repeat on the other side.

Now you have a tasty grilled sandwich to go with your soup!

Tequila Sunrise Fajitas

I like fajitas and I like tequila sunrises, so this recipe was inevitable.  They were my last call drink during college (my logic being that it is almost morning so why not have some OJ). My mom brought me back from sliver tequila from her trip to Mexico last month, and I have been wanting to make this delicious drink very badly. But, I began to think, why stop there? I heard of margartia-style tacos and such before, so why not try tequila-sunrise-style?

This post contains two side recipes in order to assemble the fajitas. This will make enough for 8 fajitas.


Tequila Sunrise Fajitas
Fajita Vegetables
1 red bell pepper, cut into strips
1 small yellow onion, cut into strips
1 cup white mushrooms, sliced
2 cloves of garlic, minced
1/2 tsp curry powder
1 tsp cumin
2 tsp chili powder
1 tsp olive oil
1 oz sliver tequila
1/4 cup orange juice
Salt and pepper
Corn Salsa
2 ears of white corn
1 jalepeno, chopped finely
2 tsp fresh cilantro
1 tbs orange juice
1/2 tsp chili powder
Salt and pepper
Other Ingredients 
Guacamole (try one of my recipes)
Small tortillas (I used Trader Joe’s Corn and Wheat Tortillas)
Salsa of your choice

To make the fajita vegetables….

In a large bowl, combine all ingredients and mix together well. Make sure to coat the veggies thoroughly.

Let this marinate for at least an hour.

Heat a large skillet over medium-high heat. Add the veggies.

Stir often and cook until the veggies soften and most of the liquid has been absorbed.

To make the corn salsa…

Remove the kernels from the cob. I do this by standing the ear up in a large bowl, and cutting the kernels off downward in to bow.

In a large bowl (like the one you just conveniently cut all the kernels in) add the remaining ingredients and mix together well.

Chill in the fridge until ready to serve.

Now to assemble to fajitas…

Warm your tortillas (I usually place mine on a plate, cover with a damp paper towel and microwave for 30-60 seconds).

There is no “right way” to assemble them really, I did mine in this order but do them however you like.

Lay the warmed tortilla flat.

Add a small scoop of fajita veggies.

Add a small scoop of corn salsa.

A dollop of guacamole.

Top with some salsa.

Eat!

A tangy from the orange juice, with a little flavor kick from the tequila. I loved the contrast from the fresh and crisp corn salsa.  I must confess,  I did make Michael steak strips for this. I used the same marinade for the vegetables. He loved it. And, I did have a tequila sunrise with my dinner too.

Southwest Quiche

I have done a quiche recipe before but I wanted to try a different recipe. This is a Southwest inspired quiche, mainly because I work at a Southwest cafe and thought that sounded good. This can be a lovely brunch or can be paired with a fresh salad for dinner.

Southwest Quiche
1 vegan pie crust (I used frozen)
1 block of firm tofu
1/4 cup flour
1/2 cup soy milk (add more if not blending well)
2 tps turmeric
1 tps cumin
1 tsp paprika
Salt and pepper, to taste
1 poblano pepper, chopped
1 bell pepper, chopped
1/2 small onion, chopped
1 cup salsa of your choice ( I used the black bean and corn salsa from my work)

Pre-heat the oven to 375 degrees.

Spray a pie pan with cooking spray.

Shape the pie crust into pie pan, set aside.

In a food processor or a blender, add the tofu block and soy milk, blend until smooth. Add the turmeric, cumin, paprika, salt, and pepper. Blend until combined.

Pour the tofu mixture into a large bowl. Add all remaining ingredients Mix well.

Pour the tofu/veggie mixture into pie crust.

Bake for 45 minutes, or until the crust is brown and the filling is firm.

 Topped with tomatillo salsa and paired with a cabbage salad.

Top your Southwest treat with some salsa and enjoy!

Halloween Taco Rice Bowl

Apparently today is National Taco day. And Halloween is just around the corner. So I thought I would combine the two. But, my normal grocery store did not have vegan tortillas and I didn’t feel like driving around town to find some, so I decided to make a rice bowl instead. All the same stuff as a taco, just over rice. For the Halloween  aspect, I used orange bell peppers, black-eyed peas (wooo, scary your food has eyes!) and topped it with a slimy-looking (but actual texture far from it) green kale pesto. I made the pesto the other day so I don’t have photos, but it’s so easy they aren’t needed. This recipe makes 2, but can easily be multiplied. Black beans would be good for the Halloween theme too.

Halloween Taco Rice Bowl

Kale Pesto:
1 large bunch of kale (sorry I didn’t measure it exactly)
Handful of basil
3 cloves of garlic
1/2 cup pine nuts
1/4 cup of olive oil
1/4 cup of lemon juice
Salt and pepper to taste
Red pepper flakes (optional)
The Rest of the Stuff:

1 cup cooked brown rice
1 cup black-eyed peas (I used dried and cooked them myself but canned is fine too)
1 clove of garlic, chopped
2 orange bell peppers, sliced into strips
1/2 cup onion, sliced
Salt and pepper to taste
1 medium tomato, chopped
Cilantro, chopped
Jalapeños
Or any taco toppings you wish.

To make the kale pesto, first wash the kale and basil well. You can remove the stems if you like but I left them on. Peel the garlic too.

In a blender or food processor, add the kale, basil, garlic, and pine nuts. Pulse until ground up and combined.

Add the olive oil and lemon juice. Blend until smooth.

Season with salt and pepper to taste. I also added some red pepper flakes for a little kick.

The color might be reminiscent of slime, but it’s so good. And not to mention the wonderful health benefits of kale.

For the rest of the rice bowl….

Cook the rice according to the direction. I did mine in a rice cooker. Set aside.

I soaked my beans overnight and cooked them according to the package with just a bit of salt. If using canned, rinse them well and just heat them up. Set aside.

Slice the onions and peppers into strips. Chopped the garlic.

Heat some oil in a large skillet over medium heat. Add the garlic and cook just until it softens.

Add the onions and bell peppers. Season with a bit of salt and pepper and cook until the bell peppers start to blacken a bit and onions start to caramelize.

Time to assemble. In a bowl, put a serving of rice.

Next put on some black-eyed peas.

Then the orange peppers and onions.

Now put some of that lovely green kale pesto.

Lastly, I topped mine with some cilantro and jalapeños. But sour cream, vegan cheese, olives, or any taco toppings would be wonderful too. I am trying to eat more holistic foods so I kept it simple.

The pesto is what totally makes the rice bowl. And the orange peppers are just fun.

There will be more Halloween posts to come. It’s my favorite holiday because I am named after Elizabeth Montgomery’s character Samantha on the TV show Bewithched.