Teriyaki Mint Soba Noodles

“My body will not be a tomb for other creatures.”

— Leonardo da Vinci

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Soon, Todd and I will be departing to the states for a wedding. This translates to a mishmash of catch-all dishes forged together with the idea of using up any food items that could potentially fall victim to neglect and rot while we're gone. I'm also on a self-inflicted store embargo, per pre-departure protocol. The days spent before a trip are always woeful, due to my particular affection for the grocery store...and food in general.

Instead of just roasting random, forgotten, lurking vegetables to make Buddha bowls, I decided to make a proper dish. There were two specific food items in our fridge that had been...somewhat forsaken. Tofu and broccoli. It's funny, I always have these two guys on hand (I like to sort of stash them away), because I use them so often that I know I'll need them for a recipe eventually. 

Alas, from time to time this can equate to limpy wimpy carrots, yellowing broccoli, and seriously questionable, rather funky-smelling tofu. Luckily, I got to them before that. Well, not the tofu. The tofu was kind of past it's prime, but I used it anyway. And the carrots had seen better days.

Hey, I'm not sick so there's that! Waste not want not, is what my Grandma always says. But honestly, don't be like me. Use legit, happy carrots, broccoli, and tofu. 

I also have an epic bounty of herbs right now. Our Alaskan summer thus far has been alternating blisteringly hot weather, with a hearty dousing of rain. My plants are loooving it. Oh yea, and take a gander at that strawberry. I've been pining to eat that little bastard for a month! Note to self: Buy more than one strawberry plant next spring. I might get four strawberries, if I'm lucky.

This is an especially fitting dish to introduce to picky vegetable haters, tofu skeptics, and boring, bland food conformers. An Asian teriyaki sauce coats sauteed broccoli and carrots, baked tofu, and soba noodles. Garden-fresh mint lends green, vibrant, earthy notes. This is an easy noodle dish that will impress and satisfy...and maybe even rescue some insipid veggies (or tofu) from your fridge!

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Teriyaki Mint Soba Noodles

by Katie @ Produce on Parade July-8-2014

Asian teriyaki sauce coats sauteed broccoli and carrots, baked tofu, and soba noodles. Garden-fresh mint lends green, vibrant, earthy notes. This is an easy dish that will impress and satisfy.

Ingredients

• 2 small broccoli heads, chopped florets only
• 7 medium carrots, julienned
• 1 Tbsp. sesame oil
• 20 oz. extra firm tofu, diced
• 1/4 cup liquid amino acids or soy sauce
• 3 large garlic cloves, minced
• 2 Tbsp. brown sugar
• 2 Tbsp. finger ginger, minced
• 1 Tbsp. agave nectar
• 1 Tbsp. corn starch
• dash crushed red pepper
• 6-9 oz soba noodles, dry
• handful fresh mint, chopped
• sprinkling sesame seeds, for garnish

Instructions

Preheat the oven to 400 F. Chop the broccoli and carrots.Heat the sesame oil in a large rimmed saucepan over medium-low. Add the broccoli and carrots. Saute about 8 minutes. Meanwhile, pat the tofu dry and dice. Scatter evenly on a baking sheet and roast at 400 F for 30 minutes. Whisk together the remaining ingredients except for the mint and sesame seeds. Pour over the vegetables and continue to saute for about 5 minutes. Then cover, reduce to low and cook for about 10 minutes, until the carrots are tender. Remove from heat. Bring a large pot of water to a boil for the noodles. Add the soba noodles and boil for 4 minutes. Then strain and stir into the vegetables. When the tofu is done, stir into the vegetables along with the fresh mint. Serve hot, topped with additional fresh mint and sesame seeds.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 6

German Word of The Day

Mint --> Minze (mins-eh)

Good Deed of The Day

From The Simpsons

Did you read this New York Times article about the depression and anxiety of zoo animals? "Scientists often say that we don't know what animals feel because they can't speak to us...But the thing is, they are reporting their inner states. We're just not listening."

 I've always hated zoos. Please don't support zoos. 

Tahini Edamame Burger

“There is nothing more frightful than ignorance in action.”

— Johann Wolfgang von Goethe

Todd and I had a wonderful time last weekend visiting family that was up from the states. It's always such a pleasure to have little kids around. I don't have any nieces or nephews, and rarely get to interact with children or babies...unless I am doing their radiology exam, which, is not so fun for either me or the child. Super sick children = super sad face. 

One of my cousins and her two little girls were up and as you can see we were greeted by a most darling little one who very formally welcomed us to "The Game Party". Where we of course played games together and ate lunch, as you can see below. 

This little munchkin is my particularly favorite munchkin in the entire world. She was also our flower girl and is one of the most exceptionally well-mannered persons (young or old) I've ever met. When asked if she was excited at the prospect of "throwing the flower petals" at our wedding, she responded that she would not throw them but infact "lightly toss them", no joke. She was like, four years old at the time. I'm absolutely confident that at that age I was picking my nose and playing naked in the dirt under the porch, painting rocks and making mud cakes. 

Below, for your viewing pleasure, is THE most adorable photo of Todd and his enchanting little playpal. She's so cute I can hardly stand it!

OMG, look at that face. Just look! Hehehe. That is the face of utter delight.

Interestingly, that was also my face when I ate these burgers I made a few days ago. These are the fruition of an abundance of edamame that I purchased, trying to pump my wee body full of iron. 

This is a flavorful veggie burger with fresh edamame and greens, rolled oats, tender sweet potato, and creamy tahini for a unique dish. I love to freeze the leftovers for a quick and effortless meal.

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Tahini Edamame Burger

by Katie @ Produce on Parade July-3-2014

A flavorful veggie burger with fresh edamame and greens, rolled oats, tender sweet potato, and creamy tahini for a unique dish.

Ingredients

• 1 Tbsp. olive oil
• 1 large yellow onion, rough chopped
• 6 garlic cloves, whole
• 1 small sweet potato, rough chopped
• 2 cups fresh edamame, shelled and steamed in the microwave
• 6 cups packed mixed greens (spinach, baby kale), torn
• 1 heaping cup rolled oats
• 1/4 cup liquid amino acids or soy sauce
• 1/4 cup tahini
• 3 Tbsp. nutritional yeast
• 2 tsp. ground cumin
• 1 tsp. fresh chili paste

Instructions

Heat the olive oil in a large rimmed frying pan over medium. In a food processor, pulse the onion and garlic until finely diced. Add the mixture to the pan and saute for about 5 minutes.Meanwhile, pulse the sweet potato in the food processor until finely diced. Add to the frying pan.Pulse the shelled edamame in the processor until finely diced. Add to the frying pan. Saute the vegetable mixture for about 10-15 minutes, over medium-high heat, until all the water is evaporated and the sweet potato is tender. You want the mixture to start sticking to the bottom. Now, pulse the oats in the food processor until roughly ground. Add to the vegetable mixture and stir to combine. Whisk together the remaining ingredients in a small bowl until smooth. Stir into the vegetable mixture until very well combined and remove from heat. Heat a cast iron skillet with a dash of olive oil over medium-high heat. Form 1/4 cup of the burger mixture into a patty and brown on each side for a couple minutes. Repeat with remaining burger mixture.Serve hot. I like mine with BBQ sauce! Freeze any remaining patties for use later.

Details

Yield: 12 Burgers

German Word of The Day

Veggie Burger --> Gemüseburger (geh-museah-burgah)

Good Deed of The Day

How many wolves died for your beef hamburger? Find out in this article from The Huffington Post. Animal agriculture fosters brutality and death against more than just the cattle victims. The more you know...

Copycat Campbell's Tomato Soup

“A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite.”

— Leo Tolstoy

He got me lavender kombucha! The boy knows me...

True dat, Tolstoy.

For our wedding anniversary, I asked Todd to pick out absolutely whatever he wanted to have for dinner and I would make it or buy it. Do you know what he chose? Grilled cheese sandwiches and tomato soup! I wasn't really that surprised...

So I ask, "What kind of tomato soup?" And he tells me, "The canned Campbell's kind." Oh that crazy boy, for the love of Buddah!  

Clearly, there was no, nooo way I was going to buy a couple cans of tomato soup for our anniversary dinner. I just couldn't. So, I knew I had to try to replicate it instead. I intended to find a copycat recipe online and follow it precisely. There was actually supposed to be no post today at all.

However, much to my dismay, I couldn't find one! Sure, there were a few but none of them seemed very accurate. Have you looked at the back of a Campbell's tomato soup can?

No, probably not. Well, there was no choice but to make a copycat recipe entirely myself and to be perfectly frank I had pretty low expectations. Did you know there's xanthan gum in Campbell's tomato soup? Who knew?! And high fructose corn syrup, of course, but I opted for brown sugar instead. Also, their soup is primarily made with tomato paste....erm....okay, so obviously some ingredients had to change.

Imagine me serving Todd a bowl of reconstituted tomato paste, hahaha. "Here you go, Honey!" Don't worry, that didn't happen.

This soup is spot-on, you guys. It's pretty shocking really. So, if you have a weird obsession with the taste of Campbell's canned tomato soup (like someone I know) this is your recipe. You're going to love it!

Copycat Campbell's Tomato Soup

By Katie Henry - Produce On Parade

An incredibly accurate copycat of Campbell's Tomato Soup. You'll never need to buy another can again!

Ingredients

• 2 28 oz. cans of whole peeled tomatoes
• ½ cup water
• heaping ¼ cup brown sugar
• 1 Tbsp. tomato paste
• 1 tsp. seasoning salt (I use Johnny's) or table salt
• 1 tsp. xanthan gum
• 2 dried bay leaves
• dash ground black pepper

Ingredients

1. In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.
2. The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.
3. Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
4. Serve hot!

Prep time: 5 minutes
Cook time: 00:10
Total time: 00:15
Yield: 4-6 servings

More Delicious Soup Recipes

German Word of The Day

Tomato Soup --> Tomatensuppe (two-mahten-zoopah)

Good Deed of The Day

Stop what you're doing and listen to this podcast episode that a reader directed me to. It will BLOW. YOUR. MIND. Fo' real. yo.