Category Archives: pasta

Miso-Tahini Soba

Well, a few thanksgiving pounds later and today I just really needed something wholesome.  And healthy.  And warm.  And creamy.  And savory!  This soba is kind of like my scrumptious soba salad, but heartier and for colder weather.  The buckwheat noodles are perfect for a post-thanksgiving meal, but the miso-tahini dressing and avocado give this dish the creamy umame that you still crave after 3 days of gluttony.  This warm bowl of earthy heartiness makes me feel like I might be doing something good for my life, after all.  It’s perfect on a crisp cold day when you just need a little something to warm (and fill!) you up. I used left over brussel sprouts and some cauliflower, but you could use any veggies you have.  Broccoli and carrots would be great too!

I was starving and didn’t take any pictures of the process, so this is a streamlined post.  Let’s get to it!

Miso-Tahini Soba

Serves 4

For the dressing: (All amounts are guesstimates, sorry.  Trust your palate!)

  • 3 tbsp Far East Sesame dressing (If you don’t have this, mix some sesame oil, sugar and rice vinegar and you’ll be good to go)
  • 2tbsp Tahini (ground sesame seed butter)
  • 2 tsp miso paste (I used yellow)
  • 1 tsp ground ginger (or use fresh grated ginger for more of a kick!)

For the noodles:

  • 4 oz. dry Buckwheat Soba noodles
  • 1 clove minced garlic
  • 1 cup sliced mushrooms
  • 1 cup cauliflower florets
  • 10 oz. sprouted tofu, extra firm (if you have regular tofu, make sure to drain it first!)
  • 1 cup cooked brussels sprouts, quartered
  • 4 green onions, green and white parts sliced
  • 1 tbsp black sesame seeds
  • dried seaweed sheets to taste
  • 1 avocado, sliced
  1. Put a large pot of water on to boil. Cook Soba noodles according to directions, then drain and rinse with cold water.
  2. Meanwhile, chop veggies and tofu.
  3. Heat 1 tbsp olive oil in non-stick pan until hot.  Toss in garlic and let cook for 1 minute.  Add mushrooms, cauliflower, tofu and cook on high heat, stirring occasionally.  Let the tofu and cauliflower get all brown and toasty!
  4. Add brussel sprouts and continue cooking for a few minutes.
  5. Add cooked soba noodles and sesame seeds and remove from heat.  Stir to combine with veggies.
  6. Whisk miso, tahini and dressing in a bowl until smooth.  Mix into noodles until everything is covered.
  7. Serve in a bowl, topped with green onions, avocado and shredded seaweed!  I also used some Japanese chili powder.  If you don’t have any, you can use red pepper flakes or Sriracha.

Happy Munching!

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Filed under Healthy Living, Main Courses, pasta, Recipes, Vegetables

Braised Winter Vegetable Pasta

Yes, it has butternut!  But this vegetable dish (with a little pasta!) is hearty and filling, not to mention healthy! It would be perfect to eat by the fireplace while it rains or even better, snows outside.  Except I live in SoCal, so I’ll just pretend.   I adapted the recipe from an Eating Well Meatless Meals cookbook I got last year. The original version is vegan, but I used chicken broth the first time I made it and beef broth this time.  I think the beef broth brings out a nice, rich flavor that compliments the vegetables perfectly. Does it look like a hot brown mushy mess? Like most delicious comfort foods, a thousand times YES! (Think curry, stew, chili!) This recipe makes a HUGE portion so there will be plenty of leftovers!  When I made it this time, the pasta got a little over cooked so if you like it more al dente I would let the veggies boil for a little while and then add the pasta after about 10 minutes.

Braised Winter Vegetable Pasta

  

Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 sweet yellow onion, cut into thin rings
  • 4 cups beef broth
  • 1 1/2 cups white wine
  • 8 ounces pasta shells, orrechiete or other small noodles
  • 2 cups butternut squash, cubed
  • 2 cups cauliflower florets
  • 2 large parsnips, peeled and cubed
  • 4 oz. baby bella mushrooms, sliced
  • 8 oz. frozen edamame, peeled and shelled
  • Fresh ground pepper to taste

  

  1. Heat oil over medium heat in large stock pan or large dutch oven.
  2. Add onions and cook until deep brown, softened and caramelized.
  3. Add beef broth and wine and bring to a boil.
  4. Add all veggies and return to a boil, stirring occasionally.  Cook for about 10 minutes, then add pasta.
  5. Continue cooking over medium-high heat until all the liquid is absorbed and squash and pasta are tender.

Serve with grated parmesan and a crusty piece of french bread!

 

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Filed under butternut madness, Healthy Living, Main Courses, pasta, Vegetables