All Photos © Christine Elise McCarthy 2015
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Ugh – I am just having a shit couple of weeks. The details are all, individually, mainly minor annoyances, disappointments & slights but – combined – they pack a wallop. Add this to the triple-digit heat & the fact that I have no AC & you get a very despondent girl, thick with over-indulgence, self-pity & slimy sweat. Ugh.
So – at 7 am – I decided to get cooking – before it got too hot to do so. My first effort was a mushroom & baby kale tofu frittata. It looks OK there in the pan but it was, ultimately, very thin (less than half an inch deep) and would not have photographed well – so I ate some & saved the rest to add to my dogs’ dinner tonight.
Next up, I wanted to use some stale French bread I had – so I attempted 4 little vegan maple-walnut bread puddings. They started off looking promising – no? But, even though I cooked them for nearly an hour – they never got crusty & when I let them cool, they collapsed in their centers & looked as defeated as I feel. I tasted one. Tasted good but they were definitely a no-go for the blog.
By this time is was officially sizzling outside & I still wanted to make a blog entry – so – cold noodles! These are really easy, really fast, customizable & light. I added only 1 TBS of peanut butter to what would make 2 good-sized servings. You can see that the noodles are not heavy with sauce – critical in whether like this. I also added a good portion of spiralized cucumber noodles to lighten it up even more. You can get these together in ten minutes. I reviewed two different spiralizers in my Vegan Sweet and Spicy Spiralized Cucumber Salad with Arugula and Cherry Tomatoes post but I recommend the less expensive hand held version seen below.
Cold Vegan Soba Noodles & Spiralized Cucumber Noodles with Avocado & a Light Peanut Sauce
Serves 2 very well.
8.8 oz soba noodles – cooked & drained & run under cold water (drizzle with sesame oil to keep them from sticking)
1 hothouse cucumber – spiralized (or cut into think matchsticks)
1 TBS tamari
2 TBS rice vinegar
2 TBS ponzu sauce (or 2 TBS tamari & juice of 1/4 lemon)
1 TBS peanut butter
1 tsp sriracha for heat (optional)
GARNISH OPTIONS – sliced scallions, sliced avocado, sliced jalapeno, sliced cucumber, sliiced red cabbage, black and/or white sesame seeds, lime wedges, cilantro, basil, chili flakes
Spiralize (or slice up) the cucumber. Cook the noodles. Drain & run under cold when done (drizzle with sesame oil to keep them from sticking).
Meanwhile, whisk the tamari, rice vinegar, ponzu sauce, peanut butter & sriracha (if using).
Toss everything together & garnish with your selections. Serve.