Recipes from April 1st

Today was the first day of the SUMMER YAM! Yay! It went wonderfully. Today's recipes (and recipes from May 1st's Bikechain event) will come, but for now, here are the recipes from April 1st:

TOASTED ALMOND AND KALE SOBA NOODLES
Serves 4

• 1 tbsp olive oil
• 1-inch piece ginger root
• 2 tblsp rice vinegar
• 1 tbsp tamari
• 2 tsp toasted sesame oil
• 1 cup kale
• 1 onion
• 1/3 cup of raw almonds
• 3-4 leaves of cilantro
• 2 cups of buck-wheat soba noodles

1. Cut Onions into half moon slices. Slice Almonds in half length wise. Chop Kale into small pieces.
2. Mix the Sauce before cooking begins. Mix together Garlic, Ginger, Sesame Oil, Rice Vinegar and Tamari and set aside.
3. Cook Soba noodles as directions dictate (usually add to boiling pot of water and allow to cook for a minute or 2. Take out, drain and run under cold water. Set aside.
4. Heat up oil on medium heat. Add almonds and toast for 2-3 minutes.
5. Add the Onions and allow to soften for another 3 minutes or so.
6. Add Kale and cook for several more minutes
7. Add the sauce and allow the garlic and ginger to fry for several minutes until the whole dish is heated through.
8. Add the soba noodles and and Mix well.
9. Serve and eat!

MUSHROOM BARLEY SOUP
Serves 4

• ½ cup pearl barley
• 6½ cups water/stock
• 3 tablespoons Earth Balance
• 1 cup white onions, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 3 tablespoons soy sauce
• 4 tablespoons dry sherry
• 1 teaspoon salt
• ground pepper

1. Cook barley in boiling water (1½ cup)
2. Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
3. Cover and cook, stir, until everything is very tender.
4. Add soy sauce and sherry.
5. Add barley and fill pots with water.
6. Add lots of ground pepper.
7. Simmer on low, partially covered.

CABBAGE SALAD
serves 10-15

• 1 napa cabbage
• 2 cucumbers
• 1 apple
• 3 white carrots
• ¼ lemon
• rice vinegar
• Kosher or sea salt
• dried red pepper (crushed is better)
• crushed garlic

1. Rinse vegetables in water and salt
2. Cut cabbage in half lengthwise. Slice crosswise in strips.
3. Sprinkle cabbage liberally with salt. Let cabbage sit until water is drained. (This process varies in time, usually takes a few hours)
4. Cut and slice carrots.
5. Add salt, stir. Let carrots sit until water is drained.
6. Core and dice/slice the apple (This can be done the next day if there is not enough time).
7. Pour out the drained water from the cabbage, carrot.
8. Pour cabbage, carrot, apple and crushed garlic into big bowl. Add rice vinegar and crushed red pepper.
9. Pour contents into a sanitized plastic bag. Shake so the contents mix well.
10. Refrigerate contents for next day.

THUMBPRINT COOKIES
Makes about 18-20 cookies

• 1 cup all-purpose flour
• 4 oz Earth Balance Vegan Butter - at room temperature
• ¼ cup sugar
• 1/3 cup mixed-fruit jam (or any other of your choice)

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.
3. In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.
4. Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.
5. Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole. (Use light pressure with your thumb or index finger.)
6. Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.
7. Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.

As always, photos courtesy of Jono.