This light salad was one of our lunch options last week. It’s actually the second dish I’ve made from Chloe’s Kitchen; the first dish, a spinach-artichoke dip, was good right out of the oven, but not so great the next day. But this quick and flavorful noodle salad made up for that.
Soba noodles, shredded carrots and cucumber are tossed in a sesame oil, wasabi powder, chili-garlic sauce and rice vinegar dressing that is really flavorful without being heavy. It would also be a great potluck dish, or as a light dinner alongside miso soup or an avocado roll.
This dish didn’t exactly turn out as the recipe intended, but it was wonderful nonetheless. First off, I didn’t have any lemongrass. I knew I could find some in town, but I didn’t have the time to venture out to get it. So, I just made it without and without any substitution. Second, according to the recipe, the sauce is supposed to thicken after simmering for 5 minutes. That didn’t happen. At all. I simmered for 15 minutes and it remained the same consistency. So, I just added a bit of arrowroot powder and, in no time, it turned into a wonderful, thick glaze.
For the side, I made brown rice and, to make it easy, I just threw frozen, shelled edamame on the top to steam through while I made the tofu and sauce. I also had a few vegetable gyoza from Trader Joe’s and a little bit of sriracha to drizzle on the rice.
All in all, despite a few bumps, it was a wonderful and easy dish that I’ll definitely make again. Also, if you Google it, you can find the whole recipe online; I just didn’t want to post it here since it wasn’t my own.
Hello there! I hope you all are well. I’ve been in kind of a cooking rut the past few weeks, but the cooler temperatures are inspiring me to get back into the kitchen. Thank you for being patient with me.
I don’t have any food pics just yet, but I thought to get started I’d post my menu for this week with the hope that maybe it will help you plan yours. One day, when I win the lottery and don’t have to work, I’ll actually be able to put together full menus and grocery lists like I intended with this blog, but, for now, this will have to do.
Anyway, here are my planned meals for the next week and I plan on taking pics of each to post on here soon:
Pumpkin Bran Muffins — from “Vegan Brunch”
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen”
Chickpea salad sandwiches w/ tortilla chips — my own recipe, which I’ll post soon
Split Pea and Apple Soup w/ cheese and crackers — from “The Vegan Slow Cooker”
Sesame-Crusted Tofu w/ Lemongrass-Orange Reduction, served w/ brown rice, edamame and gyoza — from October Vegetarian Times
Chickpea Tomato Soup w/ grilled cheese and pickles — from “Vegan Yum Yum” (She’s back, by the way!!)
Tempeh Helper w/ salad — from “Appetite for Reduction“