SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE

Soba noodles have become a favorite of mine. I love the 100% buckwheat noodles from Eden Foods. They have a nutty flavor with a somewhat chewy texture. Each serving contains 6 grams of protein and 3 grams of fiber. I love that they can be served warm or cold making them a versatile noodle choice. They are gluten free using only buckwheat flour, unlike other brands of soba noodles which use a combination of wheat and buckwheat flours. They tend to be a bit more expensive than the mixed flour soba noodles. I happen to see these noodles as a tradeoff for the more expensive items that I don't purchase anymore such as meat, poultry and dairy. Keeping that in mind, the extra expense doesn't bother me. I hope you may have the same perspective as I do when picking and choosing your plant based grocery items.

The addition of sugar snap peas add a perfect dose of sweetness and crunch to the soba noodles. I love sugar snap peas and have them often dipping them in hummus and eating as is. In this recipe we will be adding the pods to the soba noodles half way through as they cook to soften them a bit and bring out their greenest green. 




Miso is another great addition to your healthy eating habits. With a few additional ingredients it makes for an easy and flavorful dressing for the noodles and sweet peas. A tub of miso will last up to 9 months + in the refrigerator and can be used for soups, dressing/dips and adding richness to vegan cheeses and sauces. It will go a long way in your kitchen and is a great staple ingredient to have on hand.

This is a very easy meal to throw together and will be ready in about 25 minutes or less. I originally planned on having cubed tofu in this recipe but in the end forgot to add it in for this set of pictures. Feel free to add in a serving of tofu (as per the notes). With or without tofu, enjoy this simple, wholesome and delicious meal! 

SUGAR SNAP PEA & SOBA NOODLE BOWL+ MISO SAUCE

Ingredients

• 1 package (9oz.) soba noodles
• 8 oz. sugar snap peas
• 2-3 scallions (green onions), sliced, to garnish
• toasted sesame seeds, to garnish
• handful cilantro sprigs, to serve
• lime wedges, to serve

Miso Sauce

• 2 - 3 tablespoons mellow miso paste (white miso)
• 2 tablespoons rice wine vinegar 
• 3 tablespoons water, + more as needed to thin
• 1 inch knob of ginger, grated or minced
• juice of 1 lime (about 1 tablespoon)
• pinch of red pepper flakes

In a small bowl, mix the miso sauce ingredients together, set aside.

Fill a large pot just under 1/2 full of water, bring to a boil, add a pinch of salt and soba noodles, cook 4 minutes. If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over...turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.

2-3 minutes before noodles are done according to package directions, add sugar snap peas to the noodles and continue cooking until noodles are done. Drain and rinse noodles and peas under cool running water.

Add noodles/peas back to the pot they were cooked in, add sauce and gently toss to coat. Serve in individual bowls with sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top.

Serves 2

Notes:

If your sugar snap peas are on the larger side, slice them diagonally in the center to make them easier to eat.

Add in a serving or two of cubed tofu for extra protein if you like...either baked, pan cooked until golden or simply diced from the package. You may even like to add in a serving or so of edamame.

If you have soy allergies, try using other miso's which don't contain soy such as chickpea miso. 

TEMPEH CHOW MEIN

This recipe has been on the back burner for a while. I shared a version of this on Instagram back in January of this year and meant to put together a recipe sooner. I find myself getting side tracked often as a food blogger. There are seriously 1000+ recipes that I have in mind and sometimes can't figure which one to do next. All in due time! Fortunately, the time has come and I'm happy to add this to the recipe collection. It's a classic dish and a very welcome addition! It's absolutely delicious and I polished the whole thing off by the end of the day...yes, it was lunch and dinner...no leftovers. ;) You can keep this simple or go all out with a few extra vegetables if you like. If you're not a fan of tempeh, omit it altogether or add some cubed tofu instead. This simple chow mein can be ready for the dinner table in less than 30 minutes for your enjoyment.

For the tempeh, I used this three grain tempeh that is available locally. Tempeh is a great source of protein for the plant based eater. It contains 19 grams of protein per serving (4 oz.) and 13 grams of fiber. It's also an excellent source of manganese, copper, phosphorus and vitamin B2. If you can't find tempeh, this recipe will do just fine without it. For me, I have added the tempeh primarily for protein purposes but I do love the flavor as well. Tofu would work here too, just be sure to use extra firm so it doesn't fall apart while cooking. Or omit the tempeh/tofu altogether and make yourself a nice protein shake or smoothie later. 

The noodles I chose are a Japanese version of Chinese egg noodles, but without the eggs. Chuka soba noodles are great for soups, stir fry’s and cold noodles salads. They cook up fast, about 4 minutes, making things go a little quicker. They shouldn't be confused with the Japanese soba noodles that are tan colored, straight and made from buckwheat flour. Ingredients for the shuka soba noodles are: wheat, water, salt & turmeric. Those looking to go gluten free should use rice noodles or 100% soba noodles. If you're not gluten intolerant feel free to use any thin spaghetti noodles or vegan chow mein noodles. The chuka soba and chow mein noodles can be found in the Asian section of your grocery store, at your local Asian grocery stores or purchased online.

The vegetables here can vary to suit your taste. You can add in bean sprouts, sliced shitake mushrooms, green onions, broccoli florets, etc. Lots of cabbage is a must for me. I could just as well use a whole head of cabbage in this recipe but decided to only call for 1/2 head. Feel free to adjust any of the ingredients to your liking. 

Super easy to put together! Cook your noodles, rinse and set aside.

 Next, start your stir fry by first adding the tempeh, celery, onion and some of the sauce. Cook a few minutes. Then add the carrots and cabbage, cook until everything is softened, add the noodles, remaining sauce and toss well. Continue cooking until noodles are warmed through amd serve.

Once served, I topped with sliced scallions, red pepper flakes and cilantro. I'm a huge fan of these last ingredients but feel free to omit anything you don't care for. Toasted sesame seeds would be a great topper too! 

Tempeh Chow Mein

Ingredients

• 8 oz. package chow mein noodles or thin spaghetti noodles
• 2 (8oz.) packages tempeh
• 1 tablespoon sesame or grapeseed oil
• 1/2 head green cabbage (about 4 cups), shredded
• 1 large celery stalk, sliced diagonally
• 1 large carrot, peeled and sliced diagonally
• 1/2 onion, sliced

Sauce

• 1/4 cup tamari or soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons water
• 1 tablespoon rice wine vinegar, optional
• 1- 2 cloves garlic, minced or 1 teaspoon garlic powder
• 1 inch knob of ginger, grated or 1/2 teaspoon ground ginger
• mineral salt and pepper to taste (white pepper would be great here)

If using chuka soba or chow mein noodles, bring a pot of water to a boil, add noodles, reduce heat to medium and cook for 4 minutes. Drain, rinse and set aside. If using other noodles, cook as directed on package.

In a small bowl, whisk together the sauce, set aside.

In a large wok, heat olive oil over medium to medium-high heat, add tempeh, crumbling it between your fingers, onion and celery, cook 1 minute. Add a couple tablespoons of sauce mixture, continue to cook for another 2 -3 minutes. Add in cabbage and carrot, stir to mix, cover and cook another 5 - 7minutes, stirring occasionally until cabbage has shrunk down and softened. Add in noodles and remaining sauce, toss to coat, continue cooking until noodles are warmed through. Add additional tamari or other seasoning to taste.

Serve warm topped with scallions, red pepper flakes and cilantro. Sesame seeds and/or chili sauce would also be great!

Serves four.

Notes:

Feel free to use only one package of tempeh instead of two. The two packages does serve four but one package will still add a fair amount of protein to each serving.

I love the added sweet from the maple syrup using 2 tablespoons. Feel free to use 1 tablespoon instead of 2 and add more vinegar or tamari in its place.

Enjoy!

Chinese Chop Salad + Peanut Sesame Dressing

Light, fresh foods are my inspiration these days. Fresh is back in my kitchen as I crave the lighter fare with the changing season. Today I share with you this Chinese chop salad which is meant to be enjoyed in abundance! It will make quite a bit so you can either graze on it throughout the day or simply have some, saving the rest for later if not making for a group, or simply half the recipe. It's meant to be versatile as well, using whatever ingredients you prefer or have on hand. I have used red and green cabbage along with romaine lettuce here. Feel free to use any combination if you don't want to use all three. The vegetables are in abundance too, I didn't add any carrots so that my be something you might like to add to yours. I have also included lightly grilled tofu on top of my salad but this is an option. The dressing will add a little extra protein to the salad. It's another peanut dressing. What can I say?! I love the creaminess as well as the little extra protein and nutrition it gives...and this one is a little different from the others. I used quite a bit of vinegar in this one giving it a nice bright zestiness. If your not a fan of vinegar, like I once was, you'll see a substitution for you in the notes. As Tim Gunn from Project Runway liked to say, 'Make it work!'...that's exactly how we'll approach this salad with the various tastes we all have. Hope you'll enjoy it as much as I did. Cheers to the changing seasons and new adventures in vegan fare!

Light, fresh and delicious! 

Chinese Chop Salad + Peanut Sesame Dressing

Ingredients

• 1 small head green, savoy or napa cabbage, sliced
• 1 head romaine lettuce, sliced
• 1/3 head red cabbage, sliced
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 2 Persian cucumbers or 1 small cucumber, halved and thinly sliced
• 2 stalks of celery, thinly sliced 
• 1/2 cup chopped cilantro, loosely packed
• 2 tablespoons black sesame seeds, garnish
• small handful slivered almonds, garnish
• 8 oz. plain or grilled firm or extra firm tofu, cubed (optional)

Peanut Sesame Dressing

• 1/2 cup apple cider or rice wine vinegar
• 3 tablespoons natural peanut or almond butter
• 1 tablespoon pure maple syrup (2 if using raw almond butter)
• 2 teaspoons sesame or toasted sesame oil
• 1/2 inch knob ginger, grated or minced
• 1 teaspoon sriracha, optional
• pinch of pink salt or splash of tamari

In a small bowl, mix your dressing and set aside letting the flavors develop. Taste before serving adding anything you feel it needs.

Prepare your vegetables, place in a large bowl. Here you can either add the dressing and toss to coat then serve in individual dishes. OR, you can toss and serve adding a drizzle of dressing over top once plated. Top with tofu, sesame seeds and slivered almonds.

Serves 4.

Notes:

Use whatever ingredients you like here. There is plenty so if you don't have access to a few of the items you can sub in something else or omit it all together. Make this a rainbow salad by adding in some julienned or grated carrots. You may like to add in some small broccoli florets, sliced scallions or zucchini too.

If you don't care for vinegar, I would suggest replacing the 1/3 cup of  vinegar with water or unsweetened almond milk and maybe a splash of vinegar for the extra zest it gives. This dressing is meant to be somewhat on the thin side. If you prefer it thicker add a bit more nut butter, to thin add a tad more of the liquids.

For the tofu, you can use uncooked or grilled. I lightly cooked mine using sesame seed oil and a cast iron griddle, about 6 minutes on each side. But it is perfectly fine with tofu from the package, just press if needed and cube it. If you're looking to use cooked tofu here is tutorial from Olives for Dinner that you can reference: 15-Minute Quick and Easy Tofu

Enjoy the lighter side!

Summer Rolls + Two Dipping Sauces

Well hello again, I have missed you terribly! A lot has happened in the last couple weeks. After my last post Soba Noodles with Tofu, Broccoli & Carrots, I left for vacation to the beautiful Kings Canyon. The area we visited is located in the eastern sierra's located between Mammoth and Bishop just off the 395 called Rock Creek Lake. It's gorgeous up there with clean air, nice temperatures and nature all around. How does it get any better than that? You can see many of my pictures here. In that time, the 4th of July also came and went. I extreme cleaned the house, you know the unclutter, going behind closed doors and rearranging the furniture kind...feels good to be done with that! I did all those things I have put off doing while focusing my energy on this blog the last year. Speaking of which, The Simple Veganista also turned 1 on July 1st. I can't believe it's been a year already. I really wanted to do a special post for this occasion but it just didn't happen so it was a quiet celebration. When I first started this blog I had no idea where things would go but thanks to everyone who has a love for clean vegan food...this blog has done remarkably well in that short amount of time and I thank you all for following along with my passion. I intend to keep it going as long as it stays fun for me. I love all the aspects of being here...from testing and preparing the food, taking pictures, editing, writing (a few of these I'd like to improve on), sharing, getting feedback from everyone. It's truly fun for me and I'm so happy to be a part of your lives and hope you get lots of inspiration for clean, healthy eating habits along the way. And remember, that's all it is...creating NEW habits and making them healthy habits! Cheers to another year of creating those healthy habits that stick... 

So without further ado...let's eat!

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are fresh, versatile and so easy to put together. You can use all kinds of vegetables to suit your taste...make them simple with just a few ingredients like the first picture or add more for a variation and rainbow effect like the picture above. I love these rolls and you can be sure that this is the first of many I will like to try out and share. The recipe today is a very basic, all around summer roll. Nothing complicated, everything should be readily available and easy to find. For a great tutorial on rolling a closed end roll like the image just above (they were cut in half) go here: How to Roll Fresh Vietnamese Spring Rolls – A Photo Tutorial

You can find rice paper in the Asian section of your grocery store. There are different shapes and sizes so if you're new to this be sure to experiment with a few to see what works best for you. 

I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter based dipping sauce and the other will be rice vinegar based. A sauce for everyone here. Both are excellent. I love my peanut sauce but was very pleased with the vinegar based sauce I adapted from Martha Stewart. Even though I'm not much of a vinegar lover...it was delicious! 

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use one or a combination. I find in these rolls that they all taste great together. If you can't find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce...the flavors pair so well.

Next you can choose from a variety of greens to add to your rolls. Use one or a combination if you like. Depending on what style roll I'm making, I may use two types of greens.

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. These are just a few of the veggies you can use. Try adding avocado, green onions, bean sprouts, etc. Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies instead having one or two extra if needed. I can eat two or three of these and be completely satisfied for a few hours. 

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal. 

Summer Rolls + Two Dipping Sauces 

Ingredients (2 - 3 servings)

• 6 rice papers (preferably the circular sheets)
• 2-3 medium carrots, cut into match sticks or 1/4 inch sticks
• 1/2 cucumber, cut into match sticks or 1/4 inch sticks
• 1/2 bell pepper (yellow, red and/or orange), thinly sliced
• 1/4 red cabbage, thinly sliced
• greens of choice: leafy lettuce, pea shoots, spring salad mix or micro greens
• radishes, thinly sliced (optional)
• organic tofu (firm or extra firm), sliced (optional)
• mint, small handful of leaves
• cilantro, small bunch of sprigs
• basil, small handful leaves

Sweet Chili Sauce (2 servings)

• 1/4 cup unseasoned rice vinegar
• 2 tablespoons tamari or soy sauce
• 2 tablespoons warm water
• 2 tablespoon maple syrup
• 1 clove garlic, minced or grated
• 1 teaspoon red pepper flakes, or to taste
• juice of 1 lime

Peanut Sauce (2 servings)

• 3 heaping tablespoons peanut or almond butter
• 1 tablespoon tamari or soy sauce
• 2 tablespoon maple syrup
• 2 tablespoon warm water
• 1 - 2 tablespoon rice vinegar, optional
• juice of 1 lime
• 1 teaspoon red pepper flakes, optional

Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

This summer roll direction will be for the open end roll as shown above. For the closed end roll please see the tutorial here. 

Fill a large shallow bowl 1/2 way with warm water...a large pie dish works great for the circular rice sheets which is what this recipe will use. Making one roll at a time, dip the rice sheet into the water making sure to get both sides and all edges, no need to let it soak until completely soft. Lay on a flat surface and fold in half, the rounded side will be the top and the flat side the bottom. The paper will still seem a bit stiff but will keep absorbing the water and soften as you layer your veggies. In the center, layer your ingredients...greens, herbs, tofu and veggies. Fold the end corner over the layer of veggies, give a nice tuck and roll. 

Serve with choice of dipping sauce. 

Enjoy!

Soba Noodles with Tofu, Broccoli & Carrots

“To keep the body in good health is a duty, for otherwise we shall not be able to trim the lamp of wisdom, and keep our mind strong and clear. Water surrounds the lotus flower, but does not wet its petals.”  ~Buddha

I've always been hardwired for the healthy lifestyle. I know it's difficult for some to follow this path as they shine in other ways. It's just always been natural for me to gravitate in this direction. Don't get me wrong though, I've eaten my share of  fast foods in my lifetime and still indulge in french fries, potato chips and various other not so healthy choices from time to time. It's just simply that I truly enjoy the good clean foods, the way they taste and the way they make me feel. But I also want to point out that even some healthy foods if over indulged in on a regular basis can cause problems. So as the old saying goes... moderation is key. It is my hope that you all find the recipes within this site to keep you inspired and eating good clean foods for the most part!

A healthy lifestyle also includes keeping your stress levels down. That is something I've worked on throughout my life. My life my seem a bit dull to most, but it suits me very well at this point in time. I choose to keep my stress levels to a minimum. With mistakes I've made in the past, I do my best to leave them there and pick up the pieces as best I can while moving forward. I have personally experienced what stress can do to the body, and it can be devastating!  I now pick and choose carefully what I let into my life, letting go of the unnecessary baggage. I like the quote by Jonatan Martensson...

"Feelings are much like waves, you can't stop them from coming but we can choose which ones to surf"...

I am much wiser with this perspective! We are only human and can only do so much...but what we can do is pay attention to the foods we eat and the thoughts we indulge in. And get plenty of rest in between!

So today I share with you this lovely soba noodle dish with tofu and vegetables. Tofu is one of those plant based foods that should be eaten in moderation. It is not something that you want to eat on a daily basis. And if you do, keep it in very small portions. But for this dish we are going to enjoy a good dose of this marinated tofu. I find this meal to fulfill many senses. The basil and mint work together well here. Sometimes you get a bite of mint, another time a bite of basil and every now and then you'll get the flavor sensation of both. But by all means use one or the other if you only can find one. The marinade is so good and will make the plain tasting tofu come to life. Paired all together with the soba noodles and sautéed vegetables and this is completely healthy, satisfying and stress free meal. 

Soba Noodles with Tofu, Broccoli & Carrots

Ingredients (serves 3)

• soba noodles (about 8 oz)
• 10 oz. extra firm tofu (I used Wildwood), cubed or sliced
• handful broccoli florets
• 2 carrots, sliced diagonally
• 2 scallions, green and white parts, thinly sliced
• small handful mint leaves
• small handful basil leaves
• 1 tablespoon sesame oil, for sauteing
• white & black sesame seeds for garnish, optional
• a few fresh basil & mint leaves for garnish, optional

marinade

• 1/4 cup tamari, soy sauce or bragg's aminos
• 2 tablespoons rice wine vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 inch knob ginger, grated or minced
• 1 tablespoon red pepper flakes, or to taste
• a dash or two of sriracha, optional

In a medium size shallow dish, combine the ingredients of the marinade.

Next prepare your tofu. Let me start by saying that I don't drain my tofu when I use extra firm but if you feel that yours is holding a lot of water, you may like to press your tofu between the ends of a double folded dish towel. Either use the palms of your hands or lay on a hard flat surface and set a heavy book on top for a few minutes. Slice or cube your tofu, however you like best. Place tofu in the marinade and let set for at least 20 minutes, flipping every so often. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm the tofu by adding it to the skillet while sauteing the veggies.

In a medium size pot filled 2/3 of the way with water (or salted water if you wish), bring water to a boil, add desired amount of soba noodles, lower heat to medium high and cook noodles, uncovered, for 4 minutes. When done drain, rinse and set aside.

In a medium size pan/skillet, heat sesame oil over medium heat, add the carrots and broccoli (and tofu if you would like it warmed), cook for about 3 minutes. Carefully add in a large spoonful tablespoon of the marinade along with the mint and basil and cook for another 2 - 3 minutes. I prefer my vegetables to be al dente and will remove from heat as soon as they brighten in color. Feel free to cook a little longer if you wish.

Serve soba noodles in individual dishes with marinated tofu, sauteed carrots, broccoli and herbs. Top with marinade, scallions, sesame seeds and additional fresh herbs.

This can be served warm or cooled. I ate this after taking the photos, it was on the cool side but still absolutely delicious!

Enjoy!

Spicy Stir-Fried Cabbage, Tofu and Red Pepper + Soy Awareness

By learning you will teach. By teaching you will learn. ~ Latin Proverb

I'd like to go over the subject of soy and what forms of soy are good for you and which ones to avoid. There was a time when I avoided soy almost completely because I thought soy was bad. That is not the case and I was missing out on the very beneficial qualities that some soy products like tofu, tempeh, miso, tamari, soy sauce, whole soybeans and natto offer. These are the soy products that are good and can be eaten fairly freely within moderation. Tempeh, miso, natto and tamari are fermented soy. Fermenting soy creates good bacteria and health promoting probiotics to keep us well. It also reduces the estrogen content in soy foods. The soy to avoid is highly processed soy, especially soy isolate protein. Soy isolate protein has been linked to, some serious, and some not so serious, health issues. If possible please avoid soy milks (most), soy cheeses, soy powders (like soy baby formula and soy protein powders), soybean oil (often labeled as vegetable oil), packaged products that include soy ingredients, etc. Look for alternatives and stick with fermented soy products or buy tofu, whole soybeans and soy sauce as they are beneficial. And buying organic or at least non-GMO soy products is important as well. They do not cost much more and is well worth the few extra cents especially because soy can be very inexpensive...at least tofu is. So enjoy your crispy pan fried tofu or tofu scrambles, and use soft tofu in smoothies, cheeses, sauces and dressings....but do use it in moderation and not at every meal. Make your miso soup or use miso in dressings and enjoy the added benefits of vitamin B12, a good source for vegans, plus it's ability to aid the digestive tract. 

Below are three articles that you can read at your leisure. They will explain much better than I can. I always recommend for you to do your own research. Everything is out there just waiting to be found and I want to pass along the information that I find in hopes that we can all create good healthy habits for ourselves and the world around us.

Soy Information Sources:

The Soy Controversy from the Huffington Post

The Evidence Against Soy from Dr. Mercola

Soy Alert from The Weston A. Price Foundation

So now let's enjoy this wonderful and flavorful tofu dish. I saw this recipe from the NY Times and thought it needed to be put into the recipe collection. I didn't go too far from the original recipe and only changed a few things while adding a little red pepper flakes because I love spiciness. Feel free to omit this if your not a fan of spice. This is an absolute fantastic tasting and quick meal. It can be ready in about 30 minutes or so making it a good go to recipe when you need something quick. Serve over rice, quinoa or noodles...or simply enjoy as is!

Cook up your tofu, stir-fry your veggies, combine it all together and done!



Seriously delicious!

Spicy Stir-Fried Cabbage, Tofu and Red Pepper

Ingredients

• 12 ounces firm or extra firm organic tofu, cut into dominoes
• 1/2 cup vegetable broth
• 2 tablespoons tamari or soy sauce, divided
• 1 tablespoon seasoned rice wine vinegar
• 2 tablespoons sesame oil, divided
• 5 cups shredded cabbage or about 1/2 cabbage (red, green or both)
• 1 red bell pepper, julienned
• 3 green onions, sliced (reserve one green onion for garnish)
• 1 tablespoon fresh ginger, minced
• 2 large garlic cloves, minced
• pinch or two red pepper flakes
• himalyan salt & cracked pepper to taste
• sesame seeds as garnish
• soba or ramen noodles or quinoa, basmati or jasmine rice, for serving

Start your quinoa or rice and set aside.

Cut the tofu into dominoes (mine are double domino size) and press between paper towels or dish cloth (there won't be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 - 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 - 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat and serve with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro. 

Serves 3 generously.

Notes: 

If you don't have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.

Enjoy!

Asian Slaw Salad + Miso Ginger Dressing

Simple, flavorful and delicious. This colorful Asian style slaw can be served alone or as a side dish. I had this for lunch today and it was fantastic as a stand alone salad. It would also pair nicely served at room temperature on top crispy pan fried tofu. The dressing packs tons of flavor and uses very little oil, which may be omitted if desired. Easy to put together and can also be made ahead of time and kept separately in the refrigerator or mixed together to mingle. Great way to add beneficial miso & ginger into your meal plans along with fresh vegetables. Try squeezing a little lemon on top for added zest. Recipe is adapted from Food 52.

Asian Slaw Salad + Miso Ginger Dressing

Ingredients

• 2 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 2 radishes, julienned
• 1 carrot, peeled & julienned
• 1 tablespoon black sesame seeds

Miso-Ginger Dressing

• 1 inch ginger, finely grated
• 1 clove garlic, finely grated
• 2 tablespoons mellow miso
• 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
• 1 tablespoon tamari
• 2 teaspoons toasted sesame oil, optional
• 3 tablespoon water

In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.

In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold. Serves two generously or four as small sides.

Notes:

Thinly sliced green onions would also be a great addition to this salad.

Enjoy!

Soba & Cucumber Noodles + Sweet Ginger Scallion Sauce

I love sweet and spicy dishes, this one really hit the spot. I have now fondly adopted the soba noodle and it is now a staple in my pantry. Not only are they delicious, they are full of nutrition. I also discovered they are not related to wheat at all, they are completely gluten free and are actually considered a 'highly nutritious seed'. If your following a gluten free lifestyle then soba noodles will fit in perfectly for you. Just be sure to look for the soba noodles containing 100% buckwheat. I like these from Eden Foods. They cook in the same way other noodles cook, the only thing I would recommend with soba noodles is to make sure to add salt to the water when cooking to really bring out the flavors. I enjoyed this recipe and have made it quite a few times adding my own personal touch each time adapting from the original recipe by Simply Reem. It's sweet, spicy, salty, noodly and refreshing all in one...a myriad of goodness! 

Once you mix it all together...you're ready for a soba sensation!

Soba & Cucumber Noodles + Sweet Ginger Scallion Sauce

Ingredients 

• 1 package (9 oz.) soba noodles (I like Eden Foods)
• 1 large English cucumber, julienned
• 1/2 cup cilantro, roughly chopped 
• lime wedges
• mineral salt & fresh cracked pepper to taste

Ginger Scallion Sauce

• 3/4 cup scallions (green onions), thinly sliced 
• 2 tablespoon fresh ginger, grated or minced
• 2 tablespoons sesame seeds
• 2 - 3 tablespoons rice wine vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon sesame, toasted sesame or grapeseed oil
• 1 - 2 tablespoons tamari, soy sauce or Namo Shoyu
• 1 - 2 teaspoons red pepper flakes, to taste
• 1/2 teaspoon sriracha, optional

In a small bowl, combine the ingredients for the sauce and set aside.

Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this...at least I think so).

In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don't have a julienne tool. 

Once noodles are ready, drain well, return to pot they cooked in, add cucumber, cilantro and about 3/4 of the sauce, toss well. In single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself. 

A serving of cubed tofu pairs well here.

Serve warm or cold. Serves two generously.

Notes: 

I specify English cucumbers here but 2 -3 Persian cucumbers will work too. Reason being they are much less seedier than regular cucumbers and hold up well to being julienned. Regular cucumbers, the center part once julienned, will be much more delicate because of the seeds. 

Toasted sesame seed oil is also really tasty in this sauce!

Adjust any ingredient in the sauce to suit your taste.

Enjoy!