Vegan Summer Soba NoodlesJuly 29, 2014
Is it just me? Or are you, too, experiencing more people exploring vegan food?! Even an old friend of mine—a butcher for a grass-fed, organic, blah-blah-blah meat company (yes, I have a friend like that, more on that in another newsletter)—is asking me for recipes...believe me, I'm on it (this would be the holy grail of all conversions. Hey. You never know—such a transformation has to start somewhere!).
My favorite recipes to share are those that are so easy you hardly need directions in the first place; recipes whose details and amounts can be left to it's maker's discretion, honing his or her food intuition.
Here's one I keep making, first inspired by the potential color combination that these various fridge hanger-on-ers would make if I brought them together, haha!
Summer Soba Noodles
1 package soba noodles (I like Eden Foods' Mugwort Noodles)
3-4 few yellow summer squashes or zucchinis, chopped
1 crown of broccoli, chopped
a big handful of thinly chopped purple cabbage
toasted sesame seeds (these really make the dish!)
optional: ginger, finely chopped
Dressing: a drizzle of olive oil and Braggs/shoyu to taste
Cook the noodles according to the package, then rinse cold. While the noodles drain, coat a saucepan with a bit of water and lightly sautée the chopped broccoli and squash, just enough to soften them to your liking. Then toss them with the noodles, raw cabbage, and optional ginger, dressing each serving with olive oil, Braggs, and a hefty sprinkling of sesame seeds.
I like this dish chilled, but my family never waits that long.
Let me know how it goes in the comments below!