Sugar Snap Pea and Carrot Soba Noodles
170g soba noodles
2 cups frozen organic edamame
280g (about 3 cups) sugar snap peas or snow peas
6 medium-sized carrots, peeled
½ cup chopped fresh cilantro (about 2 handfuls)
¼ cup sesame seeds
¼ cup reduced-sodium tamari or soy sauce
2 tablespoons quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon white miso (optional)
2 teaspoons freshly grated ginger
1 teaspoon chili garlic sauce or sriracha
- To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
- To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
- Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
- Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
- Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.
NOTES: Make it vegan: Sub agave nectar for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
2 medium sweet potatoes (1 pound total)
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
4 teaspoons olive oil
- Microwave potatoes on high until tender (about 15mins)
- Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand for 10mins. Drain onion slices and transfer to a plate to cool
- Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filing among for tortillas. Top each with 1 heaped cup spinach, ¼ cup cheese and another tortilla
- Heat a large non-stick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas, cut in quarters and serve each with ¼ cup pickled onions.
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Toasted Oat Muesli
1 ½ cups rolled oats
½ cup sliced almonds, coarsely chopped
3 tablespoons flaxseeds
½ cup dried banana chips and/ or raisins
½ teaspoon ground allspice or ground cinnamon
3 ½ cups milk of your choice
- Preheat oven to 180 degrees . Spread oats evenly in a 38x25x2cm baking pan. Bake for 8 minutes. Stir in almonds and flaxseeds. Bake for 8 to 10 minutes more or until oats are light brown and almonds are toasted, stirring once.
- Cool in pan on a wire rack. Add banana chips and allspice; stir to combine. Serve with milk.
- Place muesli in an airtight container; cover. Store in the refrigerator for up to 2 weeks.