soba noodles in peanut sauce

The best part of this dish is that it’s endlessly adaptable: make it sweeter, make it spicier, change the vegetables, add tofu — even serve it hot or cold. 

Soba Noodles In Peanut Sauce

Soba Noodles in Peanut Sauce
 
The best part of this dish is that it's endlessly adaptable: make it sweeter, make it spicier, change the vegetables, add tofu -- even serve it hot or cold.
Author:
Ingredients
  • 1 cup vegetable broth (1/3 cup reserved)
  • ½ cup all-natural peanut butter (chunky or creamy)
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons coconut sugar (or sweetener of your choice)
  • ¼ teaspoon red pepper flakes (note: this amount will provide only a very slight kick; increase heat as desired)
  • 2 teaspoons minced garlic (2-3 cloves)
  • 1½ cups carrot, peeled and chopped
  • 1½ cups red bell pepper, chopped
  • 2½ cups broccoli (cut into bite-sized florets)
  • 2½ cups cauliflower (cut into bite-sized florets)
  • 10- to 12-ounce package organic soba noodles
  • Crushed roasted peanuts, diced scallions, and chopped fresh cilantro for topping (optional but recommended)
Instructions
  1. In a medium-sized bowl, combine ⅔ cup of vegetable broth, peanut butter, ginger, tamari (or soy sauce), sugar, red pepper flakes, and garlic. Whisk until everything is well combined. Taste and adjust sweetness or heat if desired. Set aside.
  2. Cook soba noodles as directed on package. Be sure to rinse noodles in cold water after draining.
  3. In a large pan, heat reserved ⅓ cup vegetable broth. Add carrot, bell pepper, broccoli, and cauliflower to pan, and cook over a medium heat for 7 minutes, or until vegetables are just tender (don't overcook -- unless you have a thing for mushy veggies).
  4. In a large serving bowl, toss together the noodles, cooked vegetables, and sauce. Top with crushed roasted peanuts, diced scallions, and chopped fresh cilantro. Serve immediately. (Alternatively, you can serve this as a cold dish. Before adding toppings, simply cover and refrigerate for an hour or two.)
Notes
This dish will easily serve a family of four (well, depending on everyone's appetites). You can always halve this dish if you prefer, or make the full recipe and have cold soba noodles for lunch the next day!

 

easy cornbread

Takes just minutes to put this fluffy, golden cornbread together.

Cornbread

Easy Cornbread
 
Takes just minutes to put this fluffy, golden cornbread together.
Author:
Ingredients
  • 1¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ cup canola oil
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • Coconut-oil cooking spray (or other, to prepare pan)
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg).
  4. Combine almond milk, oil (or applesauce), and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Pour mixture into a prepared 8” x 8” baking pan.
  6. Bake for 20 minutes (toothpick inserted should come out clean).
  7. Let cool for 5 to 10 minutes before slicing and removing from pan.