TOASTED ALMOND AND KALE SOBA NOODLES
- 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
- Cut Onions into half moon slices. Slice Almonds in half length wise. Chop Kale into small pieces.
- Mix the Sauce before cooking begins. Mix together Garlic, Ginger, Sesame Oil, Rice Vinegar and Tamari and set aside.
- 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.
- Heat up oil on medium heat. Add almonds and toast for 2-3 minutes.
- Add the Onions and allow to soften for another 3 minutes or so.
- Add Kale and cook for several more minutes
- Add the sauce and allow the garlic and ginger to fry for several minutes until the whole dish is heated through.
- Add the soba noodles and and Mix well.
- Serve and eat!
MUSHROOM BARLEY SOUP
- 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
- Cook barley in boiling water (1½ cup)
- Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
- Cover and cook, stir, until everything is very tender.
- Add soy sauce and sherry.
- Add barley and fill pots with water.
- Add lots of ground pepper.
- Simmer on low, partially covered.
- 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
- Rinse vegetables in water and salt
- Cut cabbage in half lengthwise. Slice crosswise in strips.
- Sprinkle cabbage liberally with salt. Let cabbage sit until water is drained. (This process varies in time, usually takes a few hours)
- Cut and slice carrots.
- Add salt, stir. Let carrots sit until water is drained.
- Core and dice/slice the apple (This can be done the next day if there is not enough time).
- Pour out the drained water from the cabbage, carrot.
- Pour cabbage, carrot, apple and crushed garlic into big bowl. Add rice vinegar and crushed red pepper.
- Pour contents into a sanitized plastic bag. Shake so the contents mix well.
- Refrigerate contents for next day.
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)
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.
- 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.
- Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.
- 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.)
- 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.
- Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.
As always, photos courtesy of Jono.