Is it just me? Or are you, too, experiencing more people exploring vegan food?! Even an old friend of mine—a butcher for a grass-fed, organic, blah-blah-blah meat company (yes, I have a friend like that, more on that in another newsletter)—is asking me for recipes...believe me, I'm on it (this would be the holy grail of all conversions. Hey. You never know—such a transformation has to start somewhere!).
My favorite recipes to share are those that are so easy you hardly need directions in the first place; recipes whose details and amounts can be left to it's maker's discretion, honing his or her food intuition.
Here's one I keep making, first inspired by the potential color combination that these various fridge hanger-on-ers would make if I brought them together, haha!
Summer Soba Noodles
1 package soba noodles (I like Eden Foods' Mugwort Noodles)
3-4 few yellow summer squashes or zucchinis, chopped
1 crown of broccoli, chopped
a big handful of thinly chopped purple cabbage
toasted sesame seeds (these really make the dish!)
optional: ginger, finely chopped
Dressing: a drizzle of olive oil and Braggs/shoyu to taste
Cook the noodles according to the package, then rinse cold. While the noodles drain, coat a saucepan with a bit of water and lightly sautée the chopped broccoli and squash, just enough to soften them to your liking. Then toss them with the noodles, raw cabbage, and optional ginger, dressing each serving with olive oil, Braggs, and a hefty sprinkling of sesame seeds.
I like this dish chilled, but my family never waits that long.
Let me know how it goes in the comments below!
This recipe delivers such comfort, you have to try it!
I've been drinking this sweet milky tea all "winter" (I'm in L.A.) while kabocha squash has been in season. I make it in big soup-pot batches to last our fam a couple days and we enjoy it steaming hot or over ice...ridiculous! I was trying to make a pumpkin spice dessert tea over the holidays, but all the pumpkin teas were full of natural flavors, for shame! So here's my own version, using kabocha for rich color and flavor. As you'll learn, I like to keep the recipes I share loose—exercise your kitchen instincts and play!
Indian Spice Milky Dessert Tea with Kabocha
1 carton almond milk
2-3x the water (to thin the milk to your liking)
3 bags Tulsi or green tea (I'm in love with this one—it's non-caffeinated).
Cooked kabocha squash flesh (at least a few giant heaping spoonfuls, I use quite a chunk)
Turmeric, cinnamon, cardamom, agave (enough to make gently sweet)
Blend the cooked kabocha flesh with a little water, then pour into a large pot with all other ingredients. As you bring everything to a gentle boil, stir until even. Simmer, lid tilted, until the flavors meld and tea is deeply steeped, stirring occasionally.
Let me know how you like it in the comments below!
It's still summer in L.A.. While the 90º+ heat continues, here's a fun way to stay cool: Blend 1 white peach with a tiny bit of water or coconut water. Pour into ice trays and let freeze before re-blending.