Back in March, the well-named Anna from Pattern Society emailed me about her soon-to-be-launched rug company, with pictures of some of the designs she was working on. She didn’t have a website up yet, but she does now — and all of the rugs are beautiful! They’re also surprisingly affordable. (And vegan — they’re all 100% cotton!)
Now, if THAT isn’t a rug that isn’t a rug that belongs in my house, then I don’t know what is. I might need to get a yellow typewriter to casually arrange on top of it, too, because I kind of just want to live in this photograph.
The whole collection is really nice (the Post rug is my favorite, I think!), and Anna says there will be more designs coming in the new year. I’ll definitely be keeping an eye out, because now that Fritz and Bruno have quit treating rugs like giant wee-wee pads, I want rugs EVERYWHERE.
I’ve always kind of thought that making your own almond milk is a little like making your own crackers or shoes. If you have the time to do it, cool, knock yourself out! In the mean time, I’ll be over here buying a perfectly nice carton of almond milk and a box of Triscuits. A few weeks ago, though, Evan and I were up in Kingston checking out Daniel and Max’s new house (side note: OMG!!!), and we stopped in at a super-cute antique store/café, Outdated. As usual, I was on the hunt for an iced coffee, so I checked with the girl at the counter to see if they have soy milk. She told me no, they only have almond milk — and then added (surely noticing the look of disappointment on my face, because who likes almond milk in coffee?), “But it’s homemade! It’s really good!”
And so it was. Like, really, really good.
I put my trust in Angela’s recipe for almond milk and gave it a shot. Incredibly, I already had a nut milk bag on hand and I just fixed our busted blender, so I didn’t really have any excuses. IT WAS SO EASY, GUYS. I know people like ♥ Martha Stewart ♥ like to say stuff that isn’t easy is easy just so the rest of us feel badly about our inadequacies, but making your own almond milk? EASY. Washing the blender is the hardest part, and once you quit being a baby and just wash the thing even that isn’t so bad. If you need more convincing, watch Honey LaBronx — a.k.a. The Vegan Drag Queen — make almond milk. If she and I can do it, so can you.
Not only is it easy, it’s also DELICIOUS. Wayyyyyy better than any store-bought almond milk. The nicest part is that you can control how much liquid you use, so you can make a thicker, creamier milk if you want. This could be the end of buying boxed soy creamer for me, which would be a huge plus given the price of that stuff — not to mention the iffy ingredients in some brands. I drink stupid amounts of iced coffee when it’s hot out, so anything I can do to make that a cheaper, healthier and more delicious experience is worth it.
(I just went over to Oh She Glows to get the almond milk recipe link, and I see that Angela is alsowriting about homemade almond milk with cold-brewed iced coffee. Hah! See that? I’m not lying — it’s so good!)
Now I want to try making other nut milks. Cashew milk, definitely! Hazelnut milk?? Hmmm. What other nut milks should I try?
Once upon a time in the recent past, I cooked at least 6 dinners a week. On the weekends, I even cooked extra food to freeze for lunches at the office. And then something happened: We got an apartment in Brooklyn. Oh Brooklyn, home of M.O.B., Wild Ginger, Vegetarian Ginger, Britain Indian, Darna Falafel, Siggy’s, Zaytoons and, of course, my beloved Hanco’s, home of the best vegan pork banh mi sandwich imaginable. Brooklyn is a food paradise, and having so many awesome vegan options available — whether by walking a few blocks or ordering delivery — is kind of irresistible.
There are, however, some downsides to all of that delicious convenience:
1. PRICE. Yes, that’s obvious. I know. Buying dinner out for two people night after night is stupidly expensive, and while I know that’s kind of the New York way of life that everyone makes jokes about (“My oven? Oh, you mean where I store my off-season clothes!”), it’s shocking how much it all adds up to week after week. I need to keep that in mind the next time I shake my head at an $8 bottle of olive oil — I mean, the oyster mushrooms I had as an appetizer last night cost $9. C’mon.
2. WEIGHT. As in, I have a lot of it to spare. That whole thing about vegans being skinny? That’s a damn lie. Healthful eating and fitness are about a whole lot more than whether or not you eat animal products. If you eat giant portions of processed takeout food every night, guess what? You’re going to feel (and see!) the effects on your body. It isn’t even so much about size specifically as it just feeling slow and tired and knowing that the weight gain is the result of eating too much of the wrong stuff all the time.
3. STRESS. I don’t know why it’s so hard to remember this when it’s 8:00 at night and I’m starving, but cooking and preparing food makes me feel really good. I’m a big fan of task completion even when it’s on a really small scale, probably because I work in an industry where nothing ever really feels done. Having a sense of definable accomplishment is a huge motivator, and getting a healthy, yummy meal together is a huge stress reliever. The same goes for doing the dishes…but now I’m going off on a tangent. (OK, so this whole post is a tangent.)
To help curb my addiction to takeout, I’m assembling a small arsenal of simple recipes that I can fall back on night after night. Aside from being vegan, the only rules are that I have to be able to prepare the meal in less than 30 minutes, it has to be reasonably healthy, there can’t be any ingredients that would require me to buy huge amounts of something perishable when I only need a tiny bit and, most importantly, Evan and I both have to LOVE the way the meal TASTES. It’s going to take a little trial and error, but I’ll post the successful recipes here along the way. (Please feel free to share your own favorite fast, cheap, vegan recipes in the comments, too!)
Tofu lentil salad (vegan) Serves 2
8 oz super or extra-firm tofu
1 tbsp peanut oil
1 tbsp mirin
1 tbsp brown rice vinegar
1 tbsp Sriracha (or to taste)
5 oz salad greens, any type
1/2 cup cooked lentils (Either make a bunch in advance and store them in the fridge, or cheat and buy a vacuum-sealed pack from Trader Joe’s — they go a LONG way)
Spicy peanut dressing (I’m lazy, so I buy Spicy Peanut Vinaigrette from Trader Joe’s, but you can certainly make your own)
Whatever other stuff you have in the fridge: Avocados, cherry tomatoes, sprouts…
Slice the tofu into quarters, press to remove excess moisture and cut into chunks. Heat a cast iron pan over medium-high heat, then add peanut oil. When the oil is hot, add the tofu in a single layer and sprinkle with salt. I follow all of Isa Chandra’s advice when cooking tofu — if you’ve had trouble getting it to come out nice and brown, definitely take a look at her suggestions.
Once the tofu is nicely browned on all sides, reduce the pan heat slightly and add in the mirin, vinegar and Sriracha. Toss with a spatula to coat, and turn off the burner. Let the tofu sit in the hot pan while you prepare the greens.
In a large bowl, toss the greens, lentils and any other veggies with the salad dressing. Divide into two bowls, and top with tofu cubes. Done!
When people ask what my favorite food is (um, all of them?), I usually say one of three things: Toast, kale…or popcorn. I’m a greedy popcorn freak. To quote Evan, “The only way I get to eat popcorn is if Anna isn’t in the room.” Before I make popcorn, I always ask if Evan wants any, and, if so, exactly how much he plans to eat. If I think he’s going over the agreed upon amount, I’ll give him a side-eye and ask if he wants his own bowl.
Yeah, I’m kind of a jerk when it comes to popcorn.
I make it reeeeeeally good, though. Until last year I always either popped it in olive or peanut oil, but now I’m a total devotee of coconut oil. It does lend a very mild, barely-discernible coconut flavor to the popcorn, but not enough to make you feel like you’re eating suntan lotion. Sometimes I just sprinkle on a little salt, other times liquid aminos and nutritional yeast, or if I’m getting really fancy, crumbled up kale chips and cayenne pepper. Lately, though, this is my snack obsession—Maple Pepper popcorn. So yummy.
Maple Pepper Popcorn (vegan) Serves 2 (but let’s be honest here, this is how much I make for just myself)
In a small pot with a tight-fitting lid, melt the coconut oil over medium-high heat. Pour in the popcorn kernels, stir to coat and put the lid on. Get excited when the corn starts to pop, but listen carefully—when you hear that there are more than 2 seconds between pops, turn the heat off. Pour the popcorn into a big bowl, then put the Earth Balance in the empty pot. No need to turn the heat back on, the pot will still be hot enough. Pour the melted Earth Balance over the popcorn, and sprinkle liberally (and I mean liberally) with Maple Pepper.
If you’re alone in the room when you finish, lick the bowl.
What’s Maple Pepper, you say? Glad you asked. I hadn’t heard of Maple Pepper until I saw a photo of a jar on Jen’s Instagram. It was a gift to her from Tamera. When Jen discovered I share her intense love of all things maple, she sent me two jars (one for the house and one for the apartment, of course). Now I need to choose a friend to give some to. We’re all paying it forward with Maple Pepper.
I’m so in love with this stuff. It’s a blend of pure maple sugar, black pepper, sea salt and citric acid. The resulting flavor is, obviously, both maple-y and peppery, but the saltiness is definitely noticeable, as is the citric acid, which comes across like a very very subtle hint of lemon. It’s faaaaaabulous, and I put it on (and in) EVERYTHING: Popcorn, toast, coffee, tea, ice cream, Brussels sprouts, spiced almond milk, tofu scramble, kale chips, baked sweet potatoes…everything. Maple Pepper is just always the right thing. It comes in other flavors (Garlic! Habanero!), too. I’ve only tried the original so far, but I’ll be branching out soon. I bet they ALL taste good on popcorn.
✚ That nifty tea towel is the work of the incredibly talented Shanna Murray. Both the towel and the popcorn bowl were purchased at West Elm…and both have since been discontinued, unfortunately.
So, I’m sick. Super-duper sick. Pretty sure it’s the flu, which serves me right since this is the first time in years I’ve gone without a flu shot. Sleeping and recuperating has taken over my life in recent days, so please forgive my quietness! Here’s a holiday repeat until I’m back on my feet.
I came up with a vegetarian version of my mother’s meatballs (which are themselves somewhere between between Swedish and Danish, as a result of her mixed origins) years ago, but a couple of years ago I created a fully vegan version. I’ve made them for holiday potlucks at work and for my whole family to enjoy. They’re delicious reheated (or cold!) the next day, too.
Vegan Svensk-Danska Köttbullar // Vegan Swedish-Danish Meatballs Makes about 40 meatballs
1/2 cup unsweetened MimicCreme*
1 unit egg replacer*
1/3 cup plain breadcrumbs
ground pepper to taste
1/2 tsp allspice
1/2 small yellow onion, finely chopped
1 lb Lightlife Gimme Lean (sausage style)*
3 tbsp Earth Balance
In a large, heavy pan (preferably cast iron), sautée onions in 1 tbsp Earth Balance until translucent.
Beat together cream and egg replacer in a large bowl. Add breadcrumbs, pepper, allspice, and onions; combine and let stand for about 10 minutes.
Add Gimme Lean to mixture, and use your hands to combine everything thoroughly.
Roll mixture into small balls no more than 1″ in diameter (I try to aim for about 3/4″), arranging on a tray or plate until finished.
Heat 2 tbsp Earth Balance in the cast iron pan until it’s lightly browned and the pan is very hot.
Add meatballs to the pan in a single layer. Turn until hot and dark brown on all sides—I like to pick up the pan and just jostle it slightly rather than use a spatula. Don’t be afraid to overcook the meatballs! You want them to be nice and dark.
Serve hot with boiled potatoes, lingonberry sauce, and, if you wish, vegan gravy—my mother thinks putting gravy on meatballs is barbaric, but I like it!
If you wind up with leftovers (as if!) or want to prepare your meatballs in advance, they can easily be reheated in a pan or covered in a 400° oven.
* A few notes about the ingredients:
I’m unsure of the availability of the pre-packaged products outside of the U.S., so perhaps readers can chime in with suggestions for vegan substitutes (for heavy cream, egg, and ground sausage) that could work in other parts of the world. For egg replacer, I used Bob’s Red Mill, but there are other brands that will work just fine.
Also, since it came up the last time I posted this recipe, I should mention that I use processed fake meats in cooking very sparingly—but for special occasions a few times a year, I think it’s okay to use some of the pre-made products that are out there, particularly if they help to recapture some of the traditional flavors we might miss. Everything in moderation, including moderation!
A few weeks ago, superawesome artist Jen Ray (she who will make you happy) posted a photo of a yummy-looking mug of spiced almond milk with a weird-sounding list of components on Instagram, and she said it was her new favorite hippie drink. I told her the inclusion of tahini was freaking me out, but she assured me it’s delicious. It took me a while to get around to finding out for myself, but now it’s my new favorite thing. I want to drink it all the time! The weather in New York has dropped below freezing at night, and this is just the thing to warm me up and make me feel ready for bed.
You’ll need to play around with the amount of agave you use, since the type of tahini (some brands have less bitterness than others) and whether you use sweetened almond milk can affect the outcome. I suggest starting with a teaspoon and adding a little more only if you need it.
In a small pot, heat the almond milk on medium-low. Be careful not to let it boil, or a skin will form. Whisk in the tahini, being sure to blend any lumps. Add the agave and spices, and heat until steamy. Pour into a mug, add a little sprinkle of cinnamon so you can feel fancy, and drink up! So good.
Oh, Brussels sprouts. How I love thee! It’s a tough call, but I think Brussels sprouts are the best cold-weather vegetable (broccoli rabe is a close second). There are so many ways to prepare them, but the classic boiling method is probably my least favorite—and also probably the reason why a lot of kids think Brussels sprouts are gross. The best way to make them? Pan-roasted.
I’m not going to lie, this recipe has a whole bunch of sugar and fat in it and probably a gazillion calories. I don’t care, though—there’s a time and place for junk food Brussels sprouts, and holed up after a hurricane is definitely it. Jen and I are both maple freaks, so I made this for lunch one day when she was visiting. Oh man, SO GOOD. I can’t stop thinking about it. Jen has now started using the word “maple” as a verb, so this recipe is named accordingly. The Brussels sprouts have been mapled.
I served the sprouts alongside a slice of Celebration Roast, a grain-based roast stuffed with butternut squash, mushrooms and apples. I really like the whole Field Roast line of products, by the way, especially the grain sausages. I don’t really think of them as a “meat substitute”—they’re kind of their own thing. Definitely recommended.
Mapled Brussels Sprouts (vegan) Serves 2–4, depending on gluttony
2 lbs Brussels sprouts
3 tbsp grapeseed or canola oil (any oil that can handle high heat is fine)
Kosher salt and fresh pepper
2 tbsp Earth Balance or other vegan butter (coconut oil would also be OK, but it will affect the taste)
2 tbsp brown sugar
1/4 cup maple syrup
2 tbsp apple cider vinegar
Put the oil in a large, cast iron pan over medium-high heat. While it’s warming up, wash and trim the Brussels sprouts. I like to cut the end off, remove any weird-looking outer leaves, and then slice them lengthwise. It goes quickly with two people.
When the oil is good and hot, add the Brussels sprouts to the pan along with some salt and pepper. Toss quickly to coat, turn the heat up a bit, and then leave everything alone for a few minutes. The sprouts should get nice and brown and even charred a bit.
Add the Earth Balance and the brown sugar and slowly stir. Reduce the heat to medium, stir in the maple syrup, and let everything get roasty for 10-ish minutes (more or less depending on the size of the Brussels sprouts) until tender. You want the sugars to caramelize, but if the pan is looking too dry you can add a couple of table spoons of water and stir gently. Add the vinegar and cool a minute or so more.
Once the Brussels sprouts are looking fully mapled, serve!!
OK, so this is totally cheap, RECYCLED content, but I can’t help myself. Whenever the temperatures drop and autumn shivers start to creep down my arms, I crave one food more than any other: CHILI. I’ve been making this recipe for about 6 years now, and I have yet to taste a better chili. Seriously. It’s ridiculously good.
ANNA’S VEGETARIAN CHILI (vegan, actually) Makes 6–8 portions
1 tbsp olive oil
1 medium onion, chopped
3 medium carrots, chopped
4 cloves garlic, diced
1 large yellow bell pepper, chopped
2 jalapeno peppers, seeds removed, diced
2 celery stalks, chopped
2 tbsp chili powder*
28 oz can crushed tomatoes with basil**
14 oz can black beans**
14 oz can kidney beans**
1 cup corn kernels
1 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
2 tsp kosher salt
1/2 cup bulgur wheat
1/4 cup balsamic vinegar
Heat oil in a large pot. Add onions, carrots and garlic; sauté until onions are translucent, about 5 minutes. Add yellow pepper, jalapenos, celery and chili powder; cook another 10 minutes. Add tomatoes, beans (with liquid), corn, salt and spices. Bring to a boil. Cover, lower heat, and simmer for 20 minutes. Stir in bulgur wheat. Cover and simmer at least 30 minutes (I usually let everything simmer for a couple of hours to let the flavors really develop, but it’s okay to take it off when the veggies and bulgur are soft), stirring occasionally to prevent sticking. Just as you’re taking the chili off the heat, stir in the balsamic vinegar. I know it might seem weird to put it in, but trust me—it really does make the chili taste extra amazing.
*What we call “chili powder” in the US is actually a blend of several spices. Please don’t use 2tbsp of straight cayenne pepper! If blended chili powder is not available in your part of the world, you can add an extra tbsp of cumin, and then just add your cayenne a pinch at a time to taste.
**I take the easy route and use canned beans and tomatoes. You can soak dried beans and use fresh tomatoes if you prefer, of course, but you will want to add water to make up for the liquid in the cans.
As always, I’d love to hear what kinds of modifications and variations you’ve made to this recipe, since it is really flexible. I’ve subbed chickpeas and edamame in place of kidney beans plenty of times, and I often use farro instead of bulgur wheat depending on what I have in the house. I’m really partial to Muir Glen’s fire-roasted crushed tomatoes, and using ancho chili powder in place of regular changes the flavor of the whole thing completely. Sometimes I sprinkle a little Daiya on top if I have it, but it’s definitely not essential.
This chili freezes really nicely, by the way. One pot will yield six very generous portions, so after you’ve gobbled down dinner, you can divvy up the rest into containers to heat up for lunches during the week.
If you follow me on Twitter or Instagram, then you probably already know that for the past few months I’ve been drinking an awful lot of juice. Green juice, beet juice, carrot juice, pear juice, pineapple juice…JUICE. Not the stuff you buy in a bottle, but freshly pressed, nutrient and mineral-rich whole, raw, unpasteurized juice. I can’t get enough of it.
Beyond just drinking an occasional glass of juice here and there, I’ve actually gone as far as doing two juice “cleanses,” each three days in duration. If you’re not familiar with the world of juice cleansing, the most basic premise is that for a specific length of time you consume nothing but freshly pressed juices—no solid foods at all. (Note: This is not the same thing as Master Cleanse or any of the other lemon-water cleanses. With a juice cleanse you are typically consuming between 1000 and 1500 calories per day—it’s not a starvation diet.)
I’m not sure exactly what initially put the thought of doing a juice cleanse in my head, but the first time I did it I was coming off a run of eating really, really poorly and drinking more coffee every day than I really care to admit. I desperately felt like I needed to “reset” my eating habits, rid myself of cravings for things my body doesn’t want or need, and put myself on a generally healthy path of eating well.
I can only speak for myself here, but I know that when I stop consuming something for several days at a time, generally no longer crave it anymore. This was certainly true when I gave up dairy a couple of years ago, and when I gave up all artificial sweeteners a year before that. I basically don’t have a sweet tooth anymore. My hope with doing a juice cleanse was that I’d rid myself of the constant cravings for fries, bagels, coffee…all of the things I love that are fine in moderation, but bad news when consumed excessively. If you’ve hit a point where you’re consuming three bagels, a large order of tater tots, and a couple of gigantic iced coffees on a typical Saturday, there’s a problem. (Hello, myths of veganism!)
Rather than run out and buy a juicer right away, I decided to see what kind of options are available locally for fresh juice cleanses. The answer is A LOT, at least in New York City. After much Googling, Yelping, Twittering and speaking to actual live humans, I decided to go with BluePrintCleanse. They deliver for free in NYC, and their prices are pretty much in line with the rest of the juicing companies in this area.
I chose the mid-level cleanse, Foundation, and ordered a three-day supply. I scheduled the delivery a few days in advance so I’d have time to prepare (basically limiting my diet primarily to raw fruits and veggies and cutting out caffeine—since I already have a vegan diet, it was really just a matter of eliminating the processed foods, since meat and dairy obviously aren’t a part of my life), and had everything delivered to my office. The fresh juices BluePrintCleanse sells are raw and unpasteurized, so they have a very short shelf life—they’ll only delivery three days’ worth at a time, and it all needs to be refrigerated immediately. They arrived in a cardboard box with tons of ice packs and a free cooler bag sized for transporting a few bottles at a time.
And so I was off! Honestly, it wasn’t that big of a deal for me in terms of self-control. I already love green juice so the taste wasn’t an issue (if anything, I found the pineapple-based juice a little too sweet, but I’m definitely in the minority), and it’s such a large volume of fluids that I really wasn’t hungry at all. A lot of people say they feel a desperate need to chew while cleansing, but that didn’t happen to me. My digestion was fine as well. The only really torturous part was giving up coffee, but even that was only horrible (headaches, exhaustion, moodiness) for the first two days when I was preparing for the cleanse. By the time I was on day three of drinking juice, I wasn’t even thinking about coffee. I wasn’t even really thinking about food, frankly—I kind of wanted to just keep drinking juice forever.
How did I feel during the cleanse? The first day I felt a little tired, but I suspect that was lingering caffeine withdrawal. Generally speaking, I felt GREAT. I slept really well, I didn’t feel bloated or “stuffed,” and more than anything, I had a sense of control. That might sound a little weird, but I don’t like feeling like I have no self-control when it comes to food. Either you understand where I’m coming from with that or you don’t, I guess. At any rate, I like being disciplined about what I put into my body. Moderation is hard for me when it comes to eating.
Then day four arrived, the morning after my last juice. Time to break the cleanse! The first thing I ate was some cut mango with sea salt, and it was delicious. It tasted so flavorful and satisfying. I also had a tiny cup of coffee, and let me tell you—if you stop consuming all caffeine for a week, that first cup is an AMAZING thing. I wanted to crawl inside of that cup and live there forever. How nice to actually LOVE a cup of coffee again and not just feel compelled to drink it out of necessity or routine!
How have things been post-cleanse? Pretty great, actually. My diet is incredible now! I eat really, really well—tons of veggies, fresh fruits and whole grains. I constantly crave raw vegetables. Sometimes I lie in bed and fantasize about kale. Really. On the few occasions when I’ve eaten poorly, I don’t feel good afterward. Not sick, but not good. I find myself thinking a lot about what the foods I eat can do for me nutritionally rather than how they’ll make me feel emotionally—and that’s a good place to be. I’ve lost about 20 pounds in the past three months (!) without even trying; a nice side benefit for sure, even though that wasn’t my goal.
I know there’s a lot of pseudo-science out there are about the benefits of fasting and cleansing and “detoxing,” and while I don’t know how much I buy into some of the more wild claims, I do know what juice cleansing has done for me, and I plan to make it a regular part of my life. I’m thinking maybe once every season? I’m also going to buy a juicer now that I’m confident it won’t just sit around gathering dust.
If you have ANY questions about my experience with juice cleansing, please feel free to ask. I hadn’t planned to blog about it when I started, but after getting so many questions on Twitter and Instagram, I figured there must be some more interested people out there! I’m definitely not an expert, but I’m happy to share what I do know. I’d also love to hear from others who have done juice cleanses, or even those of you who are just fellow juice fanatics!
✚ SIDE NOTE:
BluePrintCleanse is actually having a 21% off sale on Fab this week, so if you’re interested in trying it out at a discount, this is a good opportunity. If you don’t already have a membership, this link will function as an invitation to join.
On a related note, have you seen Fat, Sick & Nearly Dead yet? It’s basically a documentary about the wonders of juicing. It’s a little bit overly-inspirational (what can I say, I’m a born cynic), but sometimes that’s a good thing. If nothing else, it’ll make you feel like you can have some control over your physical health and well-being by taking very simple and direct measures. It’s a good movie, and you can watch it for free. Worth the hour and a half.
Daniel and Max came over for dinner last night, and I used the meal I prepared as an excuse to try this crazy spicy peanut butter I’ve been fantasizing about. I also wanted to try out one of the recipes in the Teany Book. (I’ve written before about my intense love for Teany and their vegan turkey club sandwich in particular, as well as my goofball appearance in the book!)
Here’s what I put together combining the two…
Soba noodles and veggies with spicy peanut sauce (vegan & gluten-free*) Serves 4
Spicy peanut sauce
2 tbsp The Heat Is On peanut butter from Peanut Butter & Co.**
2 tbsp grated ginger
2 tbsp sesame oil
4 tsp liquid amino acids***
2 tsp brown rice vinegar
2 cloves minced garlic
4 large carrots, cut into thin strips (I used a peeler to make ribbons)
1 cup sugar snap peas, julienned
2 cups red cabbage, shredded
1 tbsp green onions, chopped
Prepare the peanut sauce first in a big bowl. You can just whisk all of the ingredients together by hand, no need for a food processor or anything like that. When all of the veggies are prepped, put them in the bowl with the peanut sauce and stir everything up.
Follow the directions on the soba noodle package, taking care to not overcook them. With buckwheat soba, it’s important to rinse them very well in cold water as soon as they’ve finished cooking, otherwise you’ll wind up with something mushy and gross and unappealing. It’s OK that the noodles will be cold after rinsing! This dish actually tastes best cool/room temperature rather than hot. Toss the noodles with sesame oil.
Divide the noodles into bowls, put the veggies/sauce combination on top, and sprinkle with crushed peanuts. Serve with lime wedges, and enjoy with good friends and a nice view! We ate up on the roof of my apartment building, a spot I will never cease being grateful to have access to.
*Soba noodles are gluten-free IF they are 100% buckwheat, so check the package to make sure if this kind of thing matters to you. I use Eden brand. People with true gluten allergies should make sure the brand they buy is certified gluten-free, since contaminants can always be an issue.
**If you can’t find this fancy peanut butter, just use regular peanut butter with some chili sauce mixed in to taste.
***You can use gluten-free tamari instead of aminos, or soy sauce if you don’t need it to be gluten-free.