Archive for April, 2012

soba noodle salad with asian sesame dressing – (vegan, vegetarian)

Posted on: April 25th, 2012 by yum vege No Comments

Soba Noodle Salad with Asian Sesame Dressing! Delicious recipe submitted by Donny Hardy. Thanks.

Ingredients:

  • 9 oz. Soba Noodles
  • 3/4 cup Edamame (beans only)
  • 1 Cucumber (julienned)
  • 1 Red Bell Pepper (julienned)
  • 1/2 bunch cilantro (optional)

Ginger Sesame Dressing:

  • 5 Tbs. Sesame Tahini
  • 2 Tbs. Grated Ginger
  • 1/4 Tsp. Garlic Powder
  • 2 Tbs. Soy Sauce
  • 2 Tbs. Sweet Chili Sauce
  • 1 Tbs. Seasoned Rice Wine Vinegar
  • 3 Tbs. Cold Water

Directions:

  1. Prepare Soba Noodles according to package (typically cook for 8
    minutes in boiling water). Strain noodles in a colander and rinse with
    cold water until water runs clear. Set aside.
  2. Prepare edamame beans (if frozen, cook 5 minutes in boiling water,
    if fresh, cook 2 minutes.). Rinse in cold water for 1 minute and set
    aside.
  3. Julienne cucumber and red pepper. Set aside.
  4. Whisk together ingredients for dressing in a bowl, making sure all
    ingredients are well incorporated.
  5. Toss cold soba noodles with dressing making sure the noodles are
    well coated.
  6. Sprinkle vegetables liberally over the noodles and garnish with
    cilantro or sesame seeds. Serve Immediately.

Serves 4. Yum.

creamy chickpea soup – (vegan, vegetarian)

Posted on: April 12th, 2012 by yum vege No Comments

This chickpea soup is really tasty and satisfying. It’s hearty and healthy and warms the soul.

Ingredients:

  • 1 lb dried chickpeas
  • 1 large onion, coarsely chopped
  • 8 cups veggie broth – either cubes dissolved or in the carton
  • 4 cloves minced garlic
  • 2 tablespoon olive oil
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • salt and pepper

the garnish: (optional – but it’s good)

  • 1 medium onion sliced
  • 1 tsp olive oil
  • 1/4 cup chopped fresh parsley

Directions:

  1. Soak the dried beans overnight.
  2. In a large soup pot (8-quart), add the 8 cups veggie broth, bring the chickpeas to a boil. Cook over low heat until chickpeas are tender (about 45 minutes.)
  3. In a skillet, saute the onions in the olive oil for 5 minutes to begin to tenderize them.
  4. Add the garlic and stir for another minute.
  5. Add the cumin, coriander and black pepper (to taste). Stir for another minute.
  6. Add the mixture to the chickpeas and broth. Bring to a boil, turn down and cook at medium heat for another 20 minutes.
  7. Puree using a hand blender or your preferred method
  8. Add salt and pepper to taste.

The Garnish – Do while the chickpeas are cooking for 45 minutes.

  1. Preheat over to 450 degrees.
  2. Toss sliced onion with 1 tsp olive oil and salt and pepper.
  3. Place onion slices on nonstick cooking sheet and bake until lightly browned – around 45 minutes.

Serve the soup in bowls and garnish on top with crisp onion and chopped parsley.

Another really great and delicious way to eat chickpeas!!!


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