Spring won't emerge here in Alaska for quite some time. However, the fact that we have no snow to speak of, longer days, and the warmth from the the sun intensifying has forced me to think about it. Springtime. It'll be a tad bittersweet for Todd and I.
There's so much to look forward to this summer. I'll be a bridesmaid in two weddings. Two very important weddings, and I couldn't be more excited to spend those specials days with my very best of friends. I can't wait to run outside in the sun again with Todd now that he's doing better because of our lifestyle change veganism, with regards to his arthritis. I'm looking forward to doing more backpacking this summer, and I can't wait to forage in the springtime. My brandnew foraging and gathering books have been collecting dust since the fall. Also, super exciting, our veganiversary and Produce On Parade's one year birthday are in April! Oh, and my birthday too, let's not forget.
However, it'll also be a bit of a downer. We'd hoped to definitely be building this spring, but it looks like we'll have to wait another entire year. It wouldn't be such a horrible thing, but we happen to be living in the teensiest, tiniest house that is literally crumbling. I'm not kidding. The stone tiles are breaking and the grout is crumbling away only to get stuck in our cordless POS vacuum or eaten by Bob. The roof was completely replaced last fall, but our wind storm in January ripped a good chunk of it off and the landlord refuses to fix it until April. Happy Birthday me? "Text me if it starts leaking." Seriously, that was her instruction. I'm not making this up. The porch is rotting wood that's no longer nailed together and bounces up and down and when stepped on. It was supposed to be replaced into a concert porch last summer...yea, that didn't happen. All this, among many other things.
Regrettably and most importantly, it also postpones our family planning. At this rate we'll be 40 before we have our first child! So, there's my sad story. I hope it made you feel better about your situation. Just teasing. I know we're lucky to live in Alaska, let alone with a roof over our head! Truely. I've slept in my car more than a few times. Apparently it's frowned upon to sleep in your car with a 90 lb. dog during winter at the University of Alaska, Anchorage. Just sayin'. Don't park at the art building, the cops will find you. Who knew? Parks are also off limits. I recommend the grocery store parking lot.
Yet, one always has to see the silver lining. We'll be able to save up more for our down payment and not feel one bit rushed. We'll also have the opportunity to really fine tune our house plans and develop a good strategy plan. Besides, I know it will happen one day.
How does this all tie into today's recipe? Spring! As promised in this post...more GLASS NOODLE! Glass Noodle Primavera to be specific. Primavera means spring in Spanish.
If there's anything that could cheer me up food wise, besides chocolate let's be real, it'd be this bright and sunny glass noodle vegetable dish. It's a bit of a twist on pasta primavera. Still flourishing with crisp, fresh spring vegetables but glass noodles replace regular pasta and drenched instead in an Asian sesame sauce.
You won't see my cherry tomatoes in the photographs because I am total space cadet and I completely forgot to add them at the end. Never fear, I stirred them in after I took all the photos. Go figure. Sometimes things just don't go as planned.
Glass Noodle Primavera
Serves 6
Notes: It's a good idea to do the prep work for the vegetables before starting. However, wait to chop the fresh herbs as they can darken if left chopped for an extended period of time. I like to cook the noodles last. They only need to sit in hot water for about 5 minutes.
- Sauce:
- 2 Tbsp. fresh ginger, minced
- 1 large garlic clove, minced
- 1/4 cup sesame oil
- 2 Tbsp. vegan sugar
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1/4 tsp. red pepper flakes
- 1/8 tsp. ground black pepper
- Vegetables:
- 2 cups fresh sugar snap peas, halved on the diagonal
- 1 cup frozen shelled edamame
- 1 cup frozen green peas
- 1 Tbsp. olive oil
- 1-2 Tbsp. sesame seeds
- 3 large garlic cloves, minced
- 1 cup fresh basil leaves, chiffonaded
- 1/4 cup fresh mint leaves, chiffonaded
- 1 cup fresh cherry tomatoes, halved
- fresh sprouts, for garnish (optional)
- Noodles:
- 9 oz. mung bean thread noodles, dry
First, bring a large pot of salted water to boil for blanching the vegetables.
Now make the sauce by whisking all the sauce ingredients together in a small bowl, dissolving the sugar. Set aside until ready to use.
Once the water is boiling, add the sugar snap peas, edamame, and the green peas. Submerge for about 1 minute, then drain the vegetables and rinse them under very cold water until they're chilled. Alternatively, they could be plunged into an ice bath. Drain and set aside.
Bring about 4 cups of water to a boil in a tea kettle. Place the dried noodles in a large bowl and submerge in the boiling water for about 5 minutes. Drain and set aside until ready to use.
Meanwhile, in a large wok or frying pan, heat the olive oil over low. Add the sesame seeds and the garlic. Saute for about 3 minutes, until the garlic becomes fragrant. Add the cooked noodles and the sauce. Stir well to coat to noodles. Add the blanched vegetables, tomatoes, and the fresh herbs. Cook only until heated through.
Serve warm with fresh sprouts on top.
Listening to: My jam about six years ago, Duffy – Warwick Avenue.
German Word of The Day: Spring --> Frühling (pronounced: frooh-ling)
Good Deed of The Day: Ummm, all I have to say about this one is WTF? Sign this petition to remove humane officer that shot kittens in front of children. This happened in Ohio!
[yumprint-recipe id='87']
This is an umami laden soup that's hearty enough for a meal. A miso-tahini broth stocked with butternut squash and yam, that's swimming with red quinoa and spinach. Topped with fresh avocado.
Add in the quinoa and the spinach. Cook for an additional few minutes, until the spinach has wilted. Remove from heat and allow to cool a minute or two. 
Meanwhile, in a small bowl add about 1/2 cup of the soup water. Whisk in the miso until smooth. Add the thinned miso to the soup pot. 
Repeat with the tahini. 
Listening to: [soundcloud url="https://api.soundcloud.com/tracks/113364689" params="color=63a88a&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]
