The little vegan is on a road trip this weekend with her grandparents so I took a three-day weekend in order for the hubby and I to hang out. Much of our hanging out included not wanting to cook and opting to eat out, which means we spent much of our food budget for the week at restaurants leaving not much in the way of funds for groceries.
But that’s okay. I have probably mentioned before that one of my favorite things to do is to rummage my own cupboards and fridge to create new meals which is exactly what I did yesterday and both dishes were winners. However the lava cakes that I had planned were a fail. Oh well, we will focus on the good.
* If you don’t have access to wasabi almonds you could use raw/roasted almonds and 1/4 to 1/2 tsp of wasabi powder. I bought mine at Trader Joe’s.
* Don’t have soba noodles? Any long, thin whole wheat pasta will work.
*I used veggies I had on hand. Play around with what you have. Spinach or seaweed would be a great addition.
*Fresh ginger would be a great addition to the dressing, about 1/2 tsp. The other recipe I was making was ginger heavy so I left it out of this one.
*Don’t like noodles? Use zucchini noodles.
8oz soba noodles cooked and cooled (follow directions on package)
10 shelled edamame (if frozen, defrost)
2 green onions diced
1/2 cup chopped cilantro
1 carrot shredded (I used a potato peeler to make them a little thicker)
1 bell pepper diced (I recommend red, yellow, or orange)
Juice of one orange
1/2 cup wasabi almonds
3 tbsp tamari
1 medjool date
1 medium clove garlic
2 tbsp rice vinegar
1/4 cup water
For the Dressing throw all ingredients in a blender or food processor. I prefer to chop up my shallot, date and garlic before throwing them in but you don’t have to. Process until liquid.
In a large bowl mix green onions, cilantro and the dressing. Stir in other ingredients except noodles. Add noodles. I found it easiest to combine with tongs. I let mine chill for 30 minutes before serving but it was tasty right away!