I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.
Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.
Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:
Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup
14 oz (400 g) extra-firm tofu, pressed, dried and chopped into 1 cm cubes
2 tbsp coconut oil
2 tsp low-sodium soy sauce
1 tbsp maple syrup
fresh ground pepper, to taste
3 oz (85 g) soba noodles (look for pure buckwheat noodles if you need gluten-free)
1 red bell pepper, thinly sliced
3 carrots, peeled and thinly sliced or spiralized
1 English cucumber, spiralized
1 bunch of cilantro, coarsely chopped
2 green onions, thinly sliced
2 tbsp toasted sesame seeds, for garnish
1 large avocado, sliced
1 tbsp yellow miso paste
1 (3-inch/8-cm) piece of fresh ginger, peeled and grated
1 tsp maple syrup
Zest and juice of 2 limes
1 tbsp toasted sesame oil
1 tsp sriracha sauce
1. In a medium non-stick skillet over medium heat, heat oil. Add tofu and cook, flipping so that most of the sides are brown, cooking around 10 minutes. Stir in the soy sauce, maple syrup and fresh pepper. Continue to cook for another 6-8 minutes until the edges are crisp. Set aside to cool.
2. Meanwhile, cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water (it is very important to rinse!). Place noodles in a large bowl.
3. Chop and spiralize your vegetables and stir them into the cooked soba noodles.
4. Prepare your dressing by combining the miso, ginger, maple syrup, lime juice and zest, toasted sesame oil and sriracha in a small bowl. Shake or whisk to properly combine.
5. Prior to serving, combine the chopped cilantro with the noodles and dressing. Top with chopped green onions, toasted sesame seeds and chunks of avocado.