“You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”

― Kurt Vonnegut

Thursday, June 20, 2013

summer rainbow veggie soba noodles with fermented bean curd, crunchy seaweed topping & almond miso dressing

1 small red cabbage shredded
1/2 red onion diced
1 tablespoon fresh ginger minced or grated
1 small bunch cilantro roughly chopped
1 cup multicolored baby bell peppers diced
1/2 cup thinly sliced radish
16 oz. tofu cut into 1/2 in cubes
1 pound of buckwheat soba or other gluten free noodles cooked al dente, drained and tossed in 1tablespoon of sesame oil in a large bowl
juice of 1/2 lemon or 1 whole lime
juice of 1/4 orange
1 tablespoon tamari
1 tablespoon rice wine vinegar
dash of ume plum vinegar
1 tablespoon of good miso
2 tablespoons raw almond butter
1 to 2 tablespoons of hot noodle water reserved
2 tablespoons black and white sesame seeds
1 cup toasted almonds or walnuts
1 tablespoon raw extra virgin olive oil or coconut oil
1/2 cup crunchy dry roasted seaweed
braggs liquid aminos or fish sauce to taste
sriracha for heat
cucumber, chopped fresh basil and mint for garnish

add and toss all ingredients until well combined with the sesame coated noodles in the large bowl, adjust liquids and add seasonings. salad ingredients can be varied according to seasonality.

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