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Tag: Carrot

Sesame Soba

By

On January 8, 2012

In Grains + Pasta, Recipes

1 Tbs Tahini
1 Tbs Tamari
2 Tbs Rice Vinegar
1 Tbs Honey
1 Tbs Sesame Seeds

2 Daikon Radishes [sliced into matchsticks]
2 Carrots [sliced into matchsticks]
1 Kohlrabi [sliced into matchsticks]
Swiss Chard or Kale [to garnish]

8 oz. Soba Noodles

Cook soba noodles in boiling water till just tender then rinse under cool water. Mix tahini, tamari, sesame oil, rice vinegar, honey + sesame seeds in a small bowl then toss veggies, noodles + sauce together in a larger bowl.

Serves 3-4. For a main course, top with a poached egg or some spicy or simple baked tofu.

Curly Kale Salad

By

On October 8, 2010

In Recipes, Vegetables + Fruit


3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]

Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt

Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.

An individual lunch size serving.

Ginger Peanut Noodles

By

On August 8, 2010

In Grains + Pasta, Recipes

8-12 oz Soba Noodles
1 Carrot [medium, grated]
1/2 cup Cucumber [sliced]
1/2 cup Sweet Red Pepper [sliced]
Several Slices of Chili Lemon Tofu
handful Cilantro Leaves

Dressing:
1/3 cup Peanut Butter [natural]
1 tsp Red Jalapeño Pepper [minced]
1/2″ Ginger Root [chopped or grated]
1 Garlic Clove
1-1/2 Tbs Lemon Juice
1/4 cup Water [more as desired]
Tamari [to taste]

Blend all the dressing ingredients with a blender, seasoning with a little tamari if you use unsalted peanut butter. Add more water if the sauce is too thick.

Cook soba noodles + drain. Feel free to toss the noodles with a pinch of sesame oil to prevent them from clumping together.  Mix noodles with the ginger peanut dressing to taste [you may have left over dressing].  Top with veggies + tofu.

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