Who leaves for Turks and Caicos tomorrow but still hasn't started packing yet? This girl! Even Todd is packed...ugh, I just abhor packing. Ain't nobody got time for that! More like ain't nobody got time to cook...and that is where this salad comes in. It's ready as fast as you can whisk up a dressing and chop up some veggies! Still leaving you plenty of time to Facebook, when you should be tending to actual, important things. Also, it was 83 F degrees when I left work yesterday, so you can bet I wasn't about to turn on the oven or the stove! It's too damn hot up in here! Oh, Alaska. At least in the tropics you have a beach and surf to play in! I can't wait to be snorkeling...god, I love snorkeling...
Back to this salad though, I love cabbage and I love Thai flavors so why not combine them! Cabbage, carrots and bell pepper combine with Thai flavors including curry paste, peanut butter, soy sauce, lime juice and sesame oil for a super fast and delicious feast.
In a small bowl, combine all the sauce ingredients and whisk well, until creamy.
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Add all the salad ingredients to a large bowl and mix to combine. Add the sauce to the salad and stir well.
That's it! And don't worry about the leftovers, since cabbage holds up much better than lettuce this salad should be okay overnight in the fridge! Garnish with the peanuts and sesame seeds.
Stay away from the oven and the stove, make this and then relax. Imagine you're on the beach...
I have news that is almost as awesome-sauce as this recipe. I mean just look at this.
Oh yes. Anyway, I've discovered an online language learning program. Maybe you've heard of it (apparently I live in a cave...oh wait, no, just Alaska...) it's called Duolingo. Think of it like a free "Rosetta Stone"...and It.Is.Awesome. No ads either and Ashton Kutcher invested in them, oh la la! Meh, he actually doesn't do much for me.
But Duolingo does! I'm seriously addicted to it! You can learn English, Spanish, German, French, Italian or Portuguese. My bestest friend, Gracie, told me about it on Saturday and I have been non-stop Duolingo-ing it all weekend! I'm learning German because I've always wanted to go to Germany and Switzerland. Todd is learning Spanish, and I have a couple other friends learning Spanish and French! You can also connect to Facebook and compete with your buds, which of course I love. Unfortunately for me I have a friend who is pretty much fluent in all of them...you know who you are. I'll never beat him. He's unstoppable.
Seriously, it's crazy addictive and insanely fun! So stop spending all your free time playing Candy Crush, whatever that is (I still don't know)and learn a new language instead! When I am fluent in German, Todd and I are going to reward said awesomeness by vacationing in Germany (or should I say Deutschland! Hah!)...so needless to say I've put the track shoes on for this one. I can't stop learning German! It's a good problem to have, I suppose, so seriously go check it out. Just look at the little Duolingo owl!
I know it seems like I am probably being compensated for this, because I am so super psyched about it (and there is nothing I hate more than shamelessly plugging something for your own personal gain). However, I want to reassure you that infact, that is not the case. I have not been contacted by the Duolingo people, nor have I contacted them. I just freaking love it. Can't a girl be obsessed with learning? You'll see what I mean.
Anyways, that was kind of off topic and yes, maybe I had to give myself a pep talk to do this post because I couldn't pry myself away from Duolingo...but, I'm almost a level 5, you guys! Seriously. Don't worry though I still love you all.
Anyway...what can I say about this Soba Noodle Stir-Fry? Not only is it gorgeous but it's super healthy and super delicious, especially because it's made with soba noodles and love. I mean really, who is hating on soba noodles? No one. I have yet to meet someone who hates soba noodles, and if it's you...don't you dare comment on this post. Just kidding. This stir-fry's got tofu too, broccoli and carrots, spinach, mint and basil, garlic, ginger and a whole bunch of other nutritious goodies! So go make it! Then go to Duolingo and try learning a new language. You'll feel so smart. So, so smart.
12 oz. extra firm tofu, drained, pressed and cubed
1 small head of broccoli
2 large carrots, sliced on the diagonal
3 scallions, sliced
fresh mint , small handful
fresh basil, small handful
1 -2 giant handfuls of spinach
1/2 Tbsp. sesame oil
12 oz. soba noodles
sprinkle of sesame seeds, for garnish
-- For the Marinade --
1/4 cup soy sauce
2 Tbsp. water
2 Tbsp. rice wine vinegar
2 Tbsp. pure maple syrup
1 Tbsp. sesame oil
3 garlic cloves, minced
2 inch knob ginger, grated
1/2 tsp. red pepper flakes
1/4 tsp. fresh chili paste
First, press the tofu. I know, I know...but seriously, just do it. The tofu will soak up the marinade much better if it's pressed. Here's an easy way to do it and you don't even need any fanciness! Get a clean dish towel, a paper towel, a cutting board and a heavy book. Place the tofu (uncut!) on one half of the paper towel and fold it over. Place the paper towel wrapped tofu on one half of the dish towel and fold over. Place the bundle of tofu on an even table or counter, place the board atop it and then on top of that set something heavy.
I like to use a giant book or two...I have also been known to use a potted house plant...this is dangerous and I simply cannot recommend it. Use a book, trust me. Allow the tofu to press for about 30 minutes. Take this time to cut up the broccoli and carrots, gather the fresh herbs and prepare the marinade.
To prep the marinade, just combine all of the marinade ingredients in a medium bowl. Once to tofu is done pressing, cube it up and add it to the bowl. Ensure that all the cubes are submerged and allow to sit for about 30 minutes. Cover and refrigerate if you wish.
Whew! Now that that's out of the way, bring a large pot of water to boil. Once boiling, add the soba noodles. They only take about 5 minutes (check your noodle package) so put them in at the very end! Boil for the directed time, and then drain.
While the water comes to a boil, heat the sesame oil in a medium frying pan. Add the carrots, broccoli and spinach and saute for about 5 minutes. After the 5 minutes, add in a couple tablespoons of the marinade and continue to cook for another couple of minutes, ensuring that the marinade doesn't burn and stick to the bottom of the pan.
Once the veggies are cooked and the pasta is done and drained, add everything into the pasta pot with the noodles including the veggies, tofu, herbs and the remaining marinade. Stir well to combine. Serve warm and garnish with sesame seeds and fresh herbs.
Soba Noodle Stir-Fry
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4
Ingredients
-- For the Dish --
12 oz. extra firm tofu, drained, pressed and cubed
1 small head of broccoli
2 large carrots, sliced on the diagonal
3 scallions, sliced
fresh mint , small handful
fresh basil, small handful
1 -2 giant handfuls of spinach
1/2 Tbsp. sesame oil
12 oz. soba noodles
sprinkle of sesame seeds, for garnish
-- For the Marinade --
1/4 cup soy sauce
2 Tbsp. water
2 Tbsp. rice wine vinegar
2 Tbsp. pure maple syrup
1 Tbsp. sesame oil
3 garlic cloves, minced
2 inch knob ginger, grated
1/2 tsp. red pepper flakes
1/4 tsp. fresh chili paste
Instructions
First, allow the tofu to press for about 30 minutes.Take this time to cut up the broccoli and carrots, gather the fresh herbs and prepare the marinade.
To prep the marinade, combine all of the marinade ingredients in a medium bowl.
Once to tofu is done pressing, cube it up and add it to the bowl. Ensure that all the cubes are submerged and allow to sit for about 30 minutes.
Bring a large pot of water to boil. Once boiling, add the soba noodles and cook according to package. They don't take very long so add them at the end. Drain.
While the water comes to a boil, heat the sesame oil in a medium frying pan. Add the carrots, broccoli and spinach and saute for about 5 minutes.
After the 5 minutes, add in a couple tablespoons of the marinade and continue to cook for another couple of minutes.
Once the veggies are cooked and the pasta is done, add everything to the pasta pot with the noodles including the veggies, tofu, herbs and the marinade.
Stir well to combine. Serve warm and garnish with sesame seeds and fresh herbs.
3.2.1255
This post may have been crafted super fast in order to return to Duolingo as quick as possible. I'm so sorry. Please forgive me.
You guys! Produce On Parade has over 100 email subscribers! Am I unnecessarily excited by this? Yes, it's possible, but it's so super exciting! Okay, okay, I'll stop being a 12 year old girl...I just can't imagine there's that many people that get emails every time I post some vegan craziness. Whoopie!
Okay, now for the good stuff. This recipe seriously couldn't be easier. The only work that's needed is a little chopping and a little blending. Quick and simple! Great for those times you forgot about the family BBQ (ummm...I brought a bag of chips?) Plus, people will appreciate a salad...trust me. Especially those of the vegan variety! One can only eat so many veggie hot dogs, okay?
Leave the bag of chips at home. Instead bring this Southwestern Avocado Ranch Salad to the next surprise gathering and be the Veggie BBQ Superstar!
Combine everything excluding the toppings in a large salad bowl. Mix well.
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-- For the Avocado Ranch Dressing--
Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.
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-- Combining the Salad and the Dressing --
I won't have leftovers: This is important and I cannot stress this enough...if you know all this delicious salad is going to be gobbled up as soon as you make it and it WILL NOT be left sitting, overnight in the fridge as leftovers then feel free to combine the dressing and the salad. Just be sure to mix the two well. However, it's a big salad and you'll probably have leftovers, especially if you're not bringing it to a gathering.
I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad. No bueno! I learned this lesson the hard way a while back! So, if it's not all eaten up, store the two separately and the salad should last for several days. The dressing might turn brown on top after a couple days but its' just the avocados and it's perfectly fine. Don't freak out, yo! It ain't no thang!
Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice! And be sure leave that bag of chips at home...
Southwestern Avocado Ranch Salad
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4-6
Leave the bag of chips at home. Instead bring this salad to the next surprise gathering and be the Veggie BBQ Superstar! Quick and easy to make.
Combine everything excluding the toppings in a large salad bowl. Mix well.
-- For the Avocado Ranch Dressing--
Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.
-- Combining the Salad and the Dressing --
I won't have leftovers: Mix the salad and the dressing together.
I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad.
Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice!
