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broccoli

Soba Noodles with Spicy Lemongrass Broth

March 15, 2013
soba-noodles-spicy-lemongrass-broth

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…

soba-noodles-with-spicy-lemongrass-broth

Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3

Ingredients:

  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds

Directions:

  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.
6 Comments

Veggie Sushi Bowl

January 11, 2013
veggie-sushi-bowl

This is what happened one day when we felt like making our own vegetarian sushi but were too lazy to go through the whole Japanese rice and rolls procedure. Inspired by nori rolls I’ve had at various raw food restaurants, I set out to create a flavorful veggie sushi bowl. It may not be raw, but I was craving something warm, so instead I boiled some brown rice, chopped our favorite vegetables, cut the seaweed into pieces and turned sushi into a meal. And what a meal it was! It has that sushi feeling with a more nourishing twist. We quickly realized that this dish actually had made it to our top-list of favorite dinner recipes.

Veggie Sushi Bowl
Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 cup brown rice
  • 1.5 cups of water
  • 1 tsp. apple cider vinegar or rice vinegar
  • 4-5 florets of broccoli, chopped into 1-inch pieces
  • 1 large carrot, peeled and chopped
  • 1 spring onion, thinly sliced
  • 1 avocado, cut into slices or cubes
  • 1 handful bean sprouts
  • 1/4 cucumber, chopped
  • 2 sheets nori seaweed, cut into 2×2-inch squares
  • 1 Tbsp. sesame seeds

Serve with: wasabi & soy sauce

Directions:

  1. Boil the rice according to the instructions on the package or combine rice and water in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 35 minutes.  When it’s done, stir in vinegar.
  2. In two separate bowls, toss in prepped veggies, bean sprouts, nori and rice. Top off with sesame seeds. Enjoy!
6 Comments

Rice Noodles with Peanut Sauce & Mixed Vegetables

October 17, 2012
rice-noodles-peanut-sauce-mixed-vegetables

Craving take-out? Whip up this easy noodle salad instead! Gluten-free and vegan, it’s also a great crowd-pleasing dish to take along to parties. Soft warm noodles contrasted with crunchy peanuts and crunchy fresh vegetables, all drenched in a savory-yet-sweet-and-tangy peanut sauce. I love that it’s really versatile in that whatever veggies you have in the fridge you can throw in and it comes together quickly. Instead of ordering out, make a restaurant quality meal with this healthy yet simple recipe.

rice-noodles-with-peanut-sauce-and-mixed-vegetables

Rice Noodles with Peanut Sauce & Mixed Vegetables

Serves 2 hungry people

Vegan & Gluten-free

Ingredients:

  • 3 cups thin rice noodles
  • 1/2 cup carrots, roughly sliced
  • 1/2 cup red bell peppers, roughly sliced
  • 1/2 cup broccoli florets
  • 1/2 cup+ other vegetables, optional (sugar snap peas, baby corn, water chestnuts, asparagus)
  • 1 cup diced protein, optional (tofu, tempeh)

Directions:

  1. Place rice noodles in a large frying pan on medium-high heat for about 2 minutes or cook according to package directions. Add the carrots, red peppers, broccoli, optional vegetables and protein and heat until warm.

Peanut Sauce

Ingredients:

  • 1/4 cup peanut butter (I used chunky peanut butter)
  • 1/4 cup olive oil
  • 1/4 cup brown rice syrup or honey
  • 1 Tbsp. apple cider vinegar (or the juice of 1/2 a lemon)
  • 1 tsp.+ ground ginger
  • salt and pepper, to taste
  • pinch of chili powder, to taste

Directions:

  1. In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.
  2. Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate and serve chilled.
3 Comments