KIMCHI BREAKFAST TACOS

Now that kimchi has been added to the recipe collection, it's time to experiment with this spicy, tangy mixture. What better way than to add this spiciness to a tofu scramble. Tofu at times can use a little help, kimchi is a perfect addition and will whip that tofu into shape. This is my vegan version of a recipe I saw for a kimchi scramble using eggs. My tofu interpretation came out amazing and I'm very happy with the results. If you're a kimchi lover and tofu appreciator, than I think you'll agree! I first made this recipe using spinach (which tasted great, of course!) but ultimately decided to use kale here as we try to use the most nutrient dense foods possible whenever we can. I loved the kale, it cooks down beautifully adding a nice pop of green to the scramble. I've kept the seasoning super simple, it doesn't need much as the kimchi will shine through. Best to use your most fermented batch of kimchi, the ripened flavors will work best when cooking with kimchi. These tacos can be eaten any time of day. It pairs great with green tea. If having these for lunch or dinner and you're a beer drinker, I think an Asian or Mexican beer would be great too. Beers like Kirin Ichiban, Sapporo, Corona and Dos Esquis are vegan friendly. To see if your favorite beer or alcohol is vegen, check this great guide: Barnivore. Whatever your drink of choice is, you're going to love every bite of these kimchi tacos! 

All cooked and ready to go. I could eat it just like you see it above...so good! But we're making tacos here, so fill your warmed tortillas (I used corn), you may like to use two if your mixture is very wet. Top with cilantro sprigs, scallions, sesame seeds and a squeeze of lime. Enjoy to the fullest!

KIMCHI TOFU SCRAMBLE TACOS

Ingredients

• 1 tablespoon sesame seed oil, optional
• 1 block (14 - 16 oz) organic tofu, firm or extra-firm
• 4-5 large leaves of kale, center stem removed and julienned
• 3 scallions, sliced (divided)
• 1-2 tablespoons tamari
• 1/2 teaspoon garlic powder
• 1-2 tablespoons nutritional yeast, optional
• 1 cup kimchi
• cilantro sprigs, for garnish
• sesame seeds (toasted, black or white), for garnish
• lime wedges, to serve
• 6 corn or flour tortillas, to serve

Measure out 1 cup kimchi and let come to room temp.

Open and drain tofu. You may like to give it a quick press to remove moisture if not using a vacuum packed brand. 

In a large wok/skillet, heat oil over medium high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add tamari and garlic powder, give a good stir. Add kale and 2/3 - 3/4 of the scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5 - 7 minutes. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. We don't want to overcook the kimchi or it will destroy some of the health benefits of the probiotics. 

Heat your tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method.

Layer your tortillas with the scramble mixture, add a few sprigs of cilantro, some of the reserved scallions, a sprinkle of sesame seeds and a squeeze of lime. 

Serves 3

Notes: 

Use spinach in place of kale.

Use ripened kimchi, the flavors will be more pronounced. You may prefer fresher kimchi, in which case use your favorite.

You may like to chop your kimchi a bit before adding it to the tofu. I kept it as it was but it's an optiona.

Try adding a drizzle of this Garlic Miso Cashew Sauce, or for extra heat try the Dynamite Sauce or Sriracha Cashew Cream. You can control the heat when adding the spice to each of these condiments. 

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!

Hot Pepper Tofu

For those of you who follow this blog, you know how much I love spicy food. And if you’re a lover of spiciness, this hot pepper tofu will work well for you too. I've simplified the traditional black pepper tofu which calls for 1 stick of butter and 3 types of soy sauce, these items are just not in my kitchen essentials. I can't even imagine eating/using a whole stick of butter these days, vegan or not! It's simply not an option for me anymore and I would be so sick to my stomach if I did. Lol But not to worry my pepper lovers, this simple and healthy version is so flavorful that you won't miss a thing. Feel free to change up any of the ingredients using some of the suggestions in the notes or making it your own using whatever ingredients you have on hand (like I did). I've really tried taking into account all the different levels of eating habits creating a version for almost everyone. You'll find various things on most of the ingredient lines reflecting this, and in the notes too. The thing I love about this recipe is that it's pretty much fool proof. The only thing you may end up doing is adding too much pepper/heat for your taste, those of you who are more sensitive should stick to using the lesser amounts called for and go up from there. 

I love using this high protein tofu. It holds up really well. Another benefit from using this is that it doesn't need to be pressed. It's so dense that not much water is absorbed making it one less step in preparing your tofu recipes. I've used this one from Trader Joe's pictured above and a few various ones from Wildwood that also do not need to be pressed. Both tofu brands, firm and extra firm, are very versatile and can go from being used in salads to skewered for grilling. And remember, TOFU is one of those foods that should be eaten in moderation, it has many health benefits but is not for everyone. Just a note about the soy beans that whole foods recommends are whole soybeans or fermented ones like tempeh, soy sauce, tamari, miso & tofu. Soy milk (in most cases), soybean oil and soy protein isolates are highly processed and should be avoided. Read more here.

Hot Pepper Tofu

Ingredients

• 1 block (14-16oz.) organic tofu (firm or extra firm), cubed
• 1 tablespoon toasted sesame, sesame or grapeseed oil
• 1/4 cup tamari, soy sauce or coconut amino's
• 1/4 cup water or veggie broth
• 3 tablespoons maple syrup or liquid sweetener of choice
• 2 teaspoons arrowroot or tapioca flour (cornstarch is fine too)
• 1 - 2 tablespoons fresh cracked pepper
• 3 - 4 cloves garlic, minced or 1 teaspoon garlic powder
• 1 1/2 inch knob ginger, minced
• 1 bunch scallions, chopped
• 1 - 2 chili's peppers, sliced and seeds removed or 1 teaspoon red pepper flakes
• 1 bunch cilantro, roughly chopped, to serve

If not using one of the tofu's mentioned above, you'll want to drain and press your tofu to remove excess water. Simply cut tofu into slabs and place between paper towels or a clean dish cloth. With wrapped tofu laying on a flat surface, place a heavy book/object on top for about 15 minutes or so. Here's a great tutorial from Olives for Dinner: How to press tofu perfectly in six steps

In a small/medium bowl, combine the tamari, water, sweetener and flour. This will be your slurry, ensuring your tofu will be coated nicely.

Heat oil in a large wok or skillet over medium high. Add tofu and cook, stirring occasionally for about 5 minutes. Your tofu will slightly brown (we're not going to worry about it getting super brown and crispy here but if you want it browner and crispier, cook another 5 minutes or so stirring occasionally).

Add in your slurry mixture, ground pepper, garlic and ginger. It will sizzle at first when adding the liquids. Stir fry another 3 minutes or so, add in hot peppers and scallions. Liquids should start to thicken a bit, cook another 5 minutes or until the scallions are just softened.

Serve with brown rice, brown rice/quinoa mix, basmati or jasmine rice. Soba noodles would be great too. Add a large handful of chopped cilantro on the side, it will add to the flavors while giving a nice dose of freshness to the pepperiness. If you love cilantro, you will truly appreciate it here!

Serves three.

Notes:

Add more or less of any ingredient to suit your taste. You can also sub in mild chili peppers or sliced jalapeno peppers with the seeds removed.

For the scallions, you'll notice that I cut the darker green parts into 1 inch sections while slicing the white and light green parts into 1/4 inch pieces. Just a thought if you'd like to do the same.

Feel free to use 2 tablespoons pure cane sugar, raw sugar or coconut sugar in place of the liquid sweetener.

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!

Carrot Miso Soup

This wonderful soup comes from the Smitten Kitchen. It's the simplest of ingredients with such great flavor. Yes, there are a lot of carrots involved but carrots are really on the cheap. I can pick up a 5 lb bag of organic carrots for under $5 making this a very inexpensive soup to prepare (double the recipe and store in the freezer for later if you like). The miso costs a bit more at around $8-9 a tub but will last up to a year + in the fridge. If you follow my recipes you will be sure to use it more than once. The miso compliments this soup beautifully making it a classic favorite. I love miso for its flavor and health benefits, it is quite unusual and irreplaceable. The only changes I made to Deb's recipe was adding a little tofu to round this soup out with some protein. I have chosen to use a silken tofu, sliced and topped with a bit of cayenne for a little kick of spice. The tofu is soft and silky blending in almost seamlessly with each bite and the cayenne adds a bit of warmth. So delicious! Feel free to omit the tofu if you're not a fan. And if you are a fan, feel free to add more for extra protein. 

Carrot Miso Soup 

Ingredients

• 2 tablespoons sesame oil
• 2 - 2 1/2 pounds carrots, peeled and chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 1/2 tablespoons fresh ginger, finely grated 
• 4 cups water or vegetable broth (I used water)
• 1/4 cup (4 tablespoons) white miso paste
• 8 oz. organic silken tofu, sliced thin and at room temperature
• cayenne pepper as garnish, to taste 
• chives, chopped OR scallions, thinly sliced

In a large dutch oven or pot, heat oil over medium heat, add onion, carrots and garlic, saute until onion is translucent, about 7 minutes. Add liquids and ginger. Cover and simmer, stirring occasionally for 30 minutes, or until carrots are tender.

Let soup cool a bit. Add miso to soup and puree using 1 of 3 methods: An immersion blender right in the por, a food processor or a regular blender. You may have to puree the latter two methods in batches.

Add a bit more water as needed. Taste for seasoning adding salt, especially if you didn't use veggie stock you may like to add salt. Add pepper, more miso or grated ginger to taste.

Slice your tofu, ladle your soup into serving bowls, top with tofu, a sprinkle of cayenne for some heat and a nice bunch of chives or scallions.

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!

Vegetable 'Fried' Quinoa

This is one of those recipes that will make it into the meal rotation consistently. I'm always looking for ways to make my dishes more nutrient dense and this was a great recipe for that giving me protein and fiber. I'm happy to have another great addition to the recipe collection. This was a nice use of quinoa and fantastic!

Another reason I love quinoa so much is it comes out of the fridge the next day as well as it went in. It also tastes just as great warm as it does cold. It's unlike rice that hardens and doesn't reheat very well for my liking. Quinoa is a sure staple in my kitchen.

This dish can go any way you like...add/subtract whatever you want...my favorite kind of cooking. You could up the amount of quinoa to vegetable ratio. Here I have one cup quinoa to about 3 - 4 cups vegetables. You don't have to use all these vegetables either but I highly recommend a good assortment for nutrition, texture and color. I have so many because I love veggies! This is also a great recipe for a 'cleaning out the fridge' meal. Almost everything and anything will be tasty. Try snow peas, broccoli, sweet peas, bean sprouts, baby corn and/or celery for variety. Add in some cubed tofu for added protein. Top with white and/or black sesame seeds for a little extra nutrition.

So easy to make...cook your quinoa, stir fry your vegetables, add in quinoa, stir fry a little longer and done. I guarantee you will love this as much as I do! I can easily eat this to myself given the opportunity.♥

Vegetable 'Fried' Quinoa

Ingredients

• 1 cup quinoa, rinsed 
• 1 1/2 cups vegetable broth or water
• 1 corn off the cob
• 1 8 oz. package mushrooms, sliced
• 2 carrots, peeled and diced
• 3 scallions, thinly sliced (green and white parts)
• 1 small zucchini, diced
• 1 cup shredded cabbage
• 1/2 cup bell pepper, diced...red, orange or yellow
• 1/2 cup basil, chopped, optional
• 1 tablespoon sesame oil
• 3 tablespoons tamari, Bragg's Liquid Amino's or soy sauce
• 1 tablespoon garlic powder
• salt & pepper to taste
• Sriracha hot sauce, red pepper flakes or dash of cayenne pepper, to taste

Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 1/2 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done remove cover and let set for another 15 minutes to soak up the excess water. Fluff with a fork and set aside.

In wok or large skillet, heat oil over medium high, add vegetables and stir fry for 1 minute or so. Add tamari, garlic powder and other seasonings to taste. Cook for another 3 - 4 minutes stirring occasionally, use a lid if needed to help soften the vegetables a bit. Add in quinoa, turn heat to high, cook another 3 - 5 minutes stirring constantly adding a drizzle of oil if mixture seems too dry.

Serve warm. Top with a little sriracha or tamari if you like.

Notes:

I added a few drops of sriracha while adding the garlic powder and tamari, a little goes a long way. This dish doesn't need a lot of seasoning, I felt that the tamari alone would've been enough.

Feel free to use any assortment of vegetables, and be sure to use as much or as little as you like of each vegetable. Try snow peas, broccoli, sweet peas, bean sprouts and/or celery for variety. I always feel you can almost never have too many vegetables!

Use thawed frozen vegetables of choice for convenience.

Add some extra firm cubed tofu in with the vegetables for added protein. 

Enjoy !

SPICY RAMEN NOODLE BOWL

Ramen noodles with bell pepper, green onion, garlic powder, ginger, bean sprouts and basil lightly stir-fried in sesame oil w/ red pepper flakes, a little tamari in the mix and all topped with sesame seeds. Not too shabby for this last minute throw together meal. I should call it 'the cleaning out the fridge recipe', as it was just that and so very good!  

I've used ramen noodles here to add them to the recipe collection but you can sub in 100% soba noodles making this a gluten free dish. I've been going through most of the Asian noodles and thought I would give these a try. They cook up quick, 4 minutes, making this dish come together in under 30 minutes.

 

Feel free to add in as many veggies as you wish. Keep it simple like shown or add sliced mushrooms, carrots, zucchini and/or broccoli florets just to name a few for your consideration. You can never have enough vegetables in my opinion, so overshooting is ok, especially the basil...the more the merrier!

 

An easy and basic recipe, perfect for those who want a hearty noodle dish pronto!

SPICY RAMEN NOODLE BOWL

Ingredients (serves 2)

• 2 bundles from a package of ramen noodles (about 6 oz.)
• 2 red bell pepper, chopped
• 3 - 4 scallions, sliced
• 2 cups bean sprouts
• 1/2 cup fresh basil (lightly packed), chopped
• 1 tablespoon toasted sesame, sesame or grapeseed oil or 1/4 cup veggie broth
• 1/2 - 1 teaspoon red pepper flakes, to taste
• 1/2 teaspoon garlic powder or 1 clove garlic, minced
• 1 inch knob of ginger, peeled and minced
• 2 - 3 tablespoons tamari, soy sauce or coconut amino's
• 1 tablespoon rice vinegar, optional

Directions...easy as 1 -2 -3

1. Cook your ramen noodles according to package and set aside. 

2. While water is boiling start chopping your produce. In wok or saute pan, heat oil on medium high. Add your veggies and spices, cook for about 2 minutes, stirring frequently. Slowly add tamari and rice vinegar, it will sizzle, continue to cook for another 3 minutes or so, depending on how you like your veggies cooked (I prefer mine al dente). Add the ramen noodles to the pan and toss, cook for 2 more minutes, or until noodles are warmed.

3. Place in serving dish and top with sesame seeds, mineral salt & fresh cracked pepper to taste. 

Notes: 

Add in any extra veggies you like. This was just a throw together with what I had in my fridge. Feel free to add more of any of the spices and tamari. Fresh cilantro would be great at serving too. As always my recipes are just a template, adjust to your liking. 

Sub in 100% soba noodles for the ramen noodles to make this gluten free.

To make oil free, use 3 - 4 tablespoons of veggie broth or water to stir fry. Add it just as you would the oil and cook accordingly. If you have room in your freezer, you can use an ice cube tray and freeze some veggie broth cubes. 3 cubes = approx. 1/4 cup. 

Add in some cubed tofu while cooking the vegetables for added protein.

Enjoy!

I would to see your masterpieces! #thesimpleveganista

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!