Soba Noodle Pasta Toss with Edamame and Tomato

Don’t hate me, but it was about 76* and sunny today and I had to break out this oldie but goodie that I didn’t get to post about during the summer because all I am craving tonight is chilled salad. The day I created this recipe was an absolute scorcher! The hottest day of the year thus far… Coming in at an almost record high of 108* today. Cooking something hot was the last thing on my mind and I wanted something heartier than a salad. I dug around in the back of my pantry among the ‘I’m open, use me’ pastas and found some buck wheat soba noodles. I instantly knew that I was going to want this salad to have Asian flavors and some serious heat. What can I say…? I am a glutton for punishment. Although I used soba noodles here, whole wheat pasta (or whatever pasta or grain you like) would work well here. Same goes for the tomato. If you have plum, beefsteak, cherry, roma tomatoes, use those. This chilled vegan salad is packed with heaps of protein, antioxidants and fiber all while not heating up your already hot kitchen. What’s your go to meal when you don’t feel like something hot for dinner ?

What You Need:

3 servings – 6 oz soba noodles, cooked in vegetable broth according to package and drained
1 ½ cups cooked and shelled edamame
1 cup cooked red kidney beans, rinsed and drained (any bean would work here)
1 cup on the vine tomato (2 small), chopped
1/3 cup red onion (1/3 med onion), thinly sliced
¼ cup cilantro, chopped



Wisk Together for the dressing:
1 Tbs sesame oil
1 tsp soy sauce
1 tsp honey (or to taste)
Juice and zest of ½ lime
1 tsp sriracha hot sauce (or to taste)
¼ - ½ tsp freshly cracked black pepper (to taste)

What To Do:

Combine all ingredients in a large bowl and toss. Serve at room temperature or chilled.



Serves 3 as an entrée or 6 – 1 cup servings



Bon Appétit!
Mary

Tofu 'n Greens Quinoa Bowl

I don’t know about you, but fried rice is one of my favorite comfort foods. Tonight, I decided I wanted to healthify my old favorite with a fun twist by using quinoa and making it into a bowl of sorts. If you don’t feel like using quinoa, any rice or grain would work here. I used steamed Brussels sprouts because I had leftovers from last night’s dinner. Feel free to use up any leftover veggies you might have. Same goes for the protein. I had some tofu that I needed to use up, but if you have chicken or pork, use that! Be sure to not add the sesame oil until after the food is no longer on the burner, as it is only safe to use with medium heat (under 350*). Top each bowl with additional hot sauce and green onions.

What You Need:

1 serving quinoa (1/4 cup dry), cooked in chicken stock or broth
1 serving extra firm tofu, cubed and deeply browned in a pan or oven
½ cup snow peas, chopped
½ cup steamed edemame
6 small Brussels sprouts, halved and partially steamed in microwave (frozen or fresh)
1 egg, lightly beaten
1 green onion, green parts only - thinly sliced
1 tsp oyster sauce (optional)
½ tsp low sodium soy sauce
½ tsp sesame oil
Non-stick cooking spray
Hot sauce to taste

What To Do:

Heat a medium skillet over medium high heat and coat with cooking spray. Add egg and cook for about 2 minutes or until lightly browned.

Add edemame, snow peas, Brussels sprouts, quinoa, soy sauce, hot sauce and oyster sauce. Stir fry for 3-4 minutes.

Top with sesame oil, hot sauce and onion once off the heat. Serve immediately.













Serves 2



Bon Appétit!
Mary



Edamame Salad with Strawberries and Basil

My edemame salad incorporates both sweet strawberries and spicy jalapeno. This summer salad recipe keeps your kitchen cool and your mouth hot. Packed with protein, antioxidants and fiber, it’s the perfect food to refuel with after a workout. Eat as is or with seared tuna and steamed brown jasmine rice.

What You Need:

1 ½ cups shelled edemame, cooked

1 cup strawberries, diced
½ red pepper, diced
¼ cup red onion, diced
¼ cup fresh basil, minced
½ jalapeno, minced

1 tsp honey

Juice of ½ a lime
1/8 tsp kosher salt
1/8 tsp freshly cracked black pepper



What To Do:

Combine all ingredients in a bowl and stir until well combined. Refrigerate until ready to serve.

Serves 2-3

Bon Appétit!

Mary