Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Hey there. It's Katie. I know it's been a long time since I've made an appearance over here but things have been straight-up crazy busy 'round these parts. When people exasperatedly drone on about how busy they are and how stressful their lives are, my heart secretly smiles inside knowing that I don't have or want a life like that. Who truly does?! It's seems as if being busy is an honor badge that showcases how demonstrably important you are and that infact, yes, your life is very important indeed.

If it was not so important as it obviously is, then I'd have any time to read, or relax, or cook, or go for walks. Did you hear? I'm so busy I don't even have time to read. Reading is such a luxury. You're so lucky, I can't even pick up a book what with everything that I have to be doing. My life is very important, indeed. People depend on me, the world depends on me. The bags under my eyes are my proof. Pity me. 

That's not me. I freaking enjoy leisure and revel in its nothingness. I would rather be doing nothing than something. I'd rather be home, on a slow walk, curled up reading, or baking, or cooking. I actively seek out ways to reduce my stress level and try not to feel bad about doing what most people consider "nothing". Society encourages always doing something. The more somethings you can fit into one day, the better. You are American and if you aren't stressed to the gills with a full daybook, your life is worthless. 

Unfortunately, my life has been stressful lately. And very busy. It's exciting stuff and Todd and I are exceptionally grateful for our good fortune...but between you and me? I hate it. If one more bastardly little "agenda" or "event" sneaks it's way onto my calendar (yes I have one of those now) and imprints itself to it, unremovable as much as I try to scrub it away...I'll lose it. So, for now, I'm trying to keep everything corralled and under control. I think I'm doing a pretty good job as a Stress Cowgirl. Besides the occasional rant. Thank you, for allowing my rant. I am now done. 

Okay, now that you have heard my excellent excuse for abandoning you (I also left the state for awhile) it's time for a cookbook review. Huzzah! I've also included a super quick and easy recipe (because, you know) that I've adapted from said cookbook, Near & Far by Heidi Swanson.

Because I received a black and white, paperback, advance uncorrected proof to review I cannot qualify the appearance or feel of the book. I can tell you that this vegetarian cookbook is filled with recipes inspired by Heidi's travels all across the world. Inspired by various cultures and cuisine, her recipes transport the home chef and invite you to join her in her worldly adventures. If only we could be so lucky to actually accompany her! This is the next best thing. 

I found her recipes to be surprisingly simple (which was appreciated) and inspired by whole-foods. This got me excited. However, after flipping through the book I found many recipes to be a little too fluffy for my more utilitarian flair regarding recipes. I am, if nothing else, all things practical when it comes down to it.

Take the recipe Lucques in Grapefruit Juice. Olives soaked in grapefruit juice is just something I would never consider bothering to make. I'll just take those olives straight from the jar! Wine-Washed Arugula begs to be a "recipe", with no actual measurements to be found at all! Arugula, wine, and olive oil. I confess this is not a recipe I would be super pleased to discover in cookbook worth $30. The recipe for Miso Oat Porridge is a recipe for plain oats with 1-3 tbsp of miso paste mixed in...no joke. I wish some of the recipes were a bit a bit more fleshed out, more well-rounded.

Am I being nit-picky? Perhaps I was so excited for this book and so eagerly anticipated its recipes that I decidedly set myself up for disappointment...but I suspect not. Many of the recipes included ingredients I'd never heard of or are unavailable to me in Alaska. Yet, this was to be expected. Bottom-line: this book didn't thrill me as I dreamed it would.

Use this mixed review as you will, but for me, I foresee that this cookbook won't make an appearance too often in my kitchen. However, the recipe below is quite good. It was actually for a spread, which I turned into a noodle dish per Heidi's recommendation to pair it with soba noodles (I realize this doesn't make a lot of sense). I doubled the garlic and added my own amount of lemon juice. I also included liquid smoke. Who just has smoked almonds lying around anyway? I thought sesame seeds would make a lovely garnish as well. It was the perfect meal to use up all of my fresh mint on the porch before the frost claimed it. 

Learn more about Heidi and pre-order Near & Far, available September 15th.

Edamame & Mint Sesame Soba Noodles

Recipe by Kathleen Henry @ Produce On Parade

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Yield: 4

Ingredients

• 1 ½ cups shelled edamame
• ½ cup raw almonds
• 1 cup fresh mint leaves, lightly packed
• 1/2 cup olive oil
• 2 large garlic cloves
• juice from ½ lemon
• splash of liquid smoke, to taste
• dash of kosher salt
• dash of fresh ground black pepper
• 9 oz soba noodles, dry
• 2 tbsp sesame oil
• sprinkling of sesame seeds, for garnish

Cooking Directions

1. Bring a large pot of water to boil for the soba noodles.
2. In a food processor, combine the edamame through the black pepper. Pulse until the pieces are no bigger than a pencil eraser. Transfer half of the mixture into a large serving bowl. Pulse the remaining mixture about 6 more times. Add to this mixture to serving bowl as well.
3. Boil the noodles for 3 minutes. Reserve ¼ cup of the cooking liquid and add to the serving bowl along with the drained noodles and the sesame oil.
4. Toss well to combine and garnish with sesame seeds.

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Chocolate Banana Protein Pie

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either! 

I've said it before and I'll say it again: I prefer to get my protein from whole foods rather than a protein powder. Adding black beans to smoothies, having lentils instead of rice, and quinoa instead of couscous are all ways I easily incorporate more protein into my diet when I need a boost. However, there are times when I do like to use a protein powder and Todd uses a powder quite regularly.

Source: Sunwarrior.com

After a particularly long run (like my two hour run today), if I'm in a hurry for a quick meal, or just trying to increase the protein value in a meal or smoothie I'll throw a scoop or two of protein powder. I've tried many different brands (the good, the bad, and the ugly) and I only use Sunwarrior now. I use the Classic Plus line. It's a vegan, organic certified, rice protein powder with the addition of pea powder, chia, quinoa, and amaranth to perfectly balance those amino acids. It's also gluten and soy-free which I know can be really important to some folks. Many vegan protein powders just aren't quite as mild tasting as whey powder and can be difficult to incorporate inconspicuously into smoothies and meals...especially if you're not big on the taste, but not this one!

Sunwarrior is the tastiest one I've found to date, though I confess it's a bit sweet for my liking. I don't often drink it alone, but I really enjoy adding it to recipes. My best one yet? This pie. It's delicious, kind of portable, stores long-term, and is the perfect calorie and protein count in one slice for a quick snack. I think you're going to really like it!

Chocolate Banana Protein Pie

Recipe by Kathleen Henry @ Produce On Parade

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

Yield: 8 slices of pie

Ingredients

• -Crust-
• ½ cup hazelnut meal (or ½ cup hazelnuts blitzed in the food processor)
• ½ cup shredded coconut
• 6 medjool dates, pitted
• 2 tbsp unsweetened cocoa powder
• ¼ tsp kosher salt
• -Filling-
• 5 medium bananas, sliced and frozen
• 1 cup unsweetened plain, non-dairy milk
• ¼ cup unsweetened cocoa powder
• 1-3 scoops of SunWarrior Chocolate Classic Plus Protein Powder, to taste
• 1 tsp vanilla extract
• ½ tsp xanthan gum (optional, but recommended)
• pinch of kosher salt
• 1 square of semi-sweet chocolate, for garnish (optional)

Cooking Directions

1. In a food processor, add all the crust ingredients and process for about 3 minutes. When pinched between your fingers, the mixture should stick together.
2. Transfer to a 9 inch spring-form tart pan and press into the bottom of the pan using your fingers.
3. Clean out the processor bowl and add in all of the filling ingredients. Process for about 5 minutes, stopping to scrape down the sides as necessary, until the mixture is smooth and creamy with no lumps.
4. Transfer to the pan and even out the top with a spatula. Using a vegetable peeler, scrape the side of a square of chocolate to add a sprinkling of chocolate shavings on top, if you like. Cover with plastic wrap and freezer for at least 30 minutes before slicing into 8 slices. Keep stored in the freezer; thaw about 10 minutes before serving (or however long you’d like depending on the desired texture).

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

The Broad Fork Cookbook Review & Balsamic Farro Salad w/ Dates & Beets

Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I was so thrilled to get this new cookbook, The Broad Fork by Hugh Acheson. It read it's focus is recipes that implement the abundance of fresh produce delivered by a CSA (community supported agriculture). "I get a CSA box!", I excited thought to myself. This will be a terrific cookbook. A solution to the frequent, "What do I do with this?" head-scratching that sometimes accompanies the privilege of subscribing to a CSA. 

Perhaps my expectations were just a bit too high and a wee bit premature. 

The cookbook is divided by season and subcategorized by ingredient which I think is really fun and quite useful. Hugh writes, "This is a vegetable-centric guide to seasonal offerings." I feel I must begrudgingly disagree with him.

Yes, it's no shock that this is not a vegan let alone a vegetarian cookbook (I honestly kind of expected it to be vegetarian...) With a subtitle like, Recipes for the wide world of vegetables and fruits, I think this cookbook is a disappointingly misleading for those of us that are truly vegetable-centric (ie plant-based). Of course all the recipes do have plants (don't most?) but I didn't find the vegetables to the star of the show, as hinted. Doesn't it seem like that should be the point?

Some of Hugh's recipes include a few obscure ingredients (Espelette pepper, Manchego cheese, sorghum molasses, malt vinegar, Hungarian chile). He often doesn't provide any weights (grams or ounces) alongside his measurements (how much is exactly 2 cups of dates?). Many recipes require the home cook to make some little recipe on another page to be incorporated into this recipe. I know this is a common phenomenon, but it also happens to be a personal pet peeve of mine. There is no way I'm going to delve into making the preserved lemon on page blankety-blank to add to the gremolata in the recipe I'm trying to make. It just won't happen. You can't make me. 

In this cookbook, there are many...meat-centric recipes. More than vegetable-focused ones I should think. Pan-roasted pork tenderloin with sorghum and roasted apples / duck breast with indian eggplant pickle, / grilled pork belly with persimmons and spicy soy vinaigrette, turkey, andouille shrimp / collard greens gumbo, just to name a few. The plants definitely seem to take a backseat, no? Good luck substituting tempeh, seitan, and soy in all of those! And don't even get me started on the octopus in this cookbook! I daresay almost heaved the book across the room in sheer fright of the sight; a tangle of purple tentacles occupying an entire photo page.* Seriously what is that?

                                             *footnote: I have a most unusual, not to mention unsound, phobia of octopus tentacles so this would probably be a grave overreaction for most.

Perhaps I'm just jaded from all the wonderful, legitimate plant-based cookbooks I've had the pleasure of reviewing. The Broad Fork wasn't a total letdown (maybe I've been to severe in my review). I did vastly appreciate that half the book wasn't an appreciation of "what's in my pantry" or "here's how to chop a carrot" chapters. I know how to stock my pantry and use a knife, thank you. I don't need a 325 page instructional on what a potato peeler is and how to use it. 

My favorite part of this book is that almost every produce chapter includes a recipe to either make said produce into a long-term storage item or just use up a lot of that fruit or vegetable. As a consequence, there's a lot of pickling recipes...but also apple butter, purees, jams, etc. 

If you're not vegan, this is a pretty neat cookbook that will definitely stretch you outside your comfort zone of creativity in the kitchen. A good thing! However, if you are vegan I recommend passing on this one. There's hidden jewels of unique recipes that can be adapted but I'm not sure if it's worth rifling through the meat and animal-laden recipes to find and salvage them. 

I had to look through the cookbook twice to finally find a meal I could make. Hugh's farro and beet salad. It was honestly one of the only dishes that I wouldn't have had to meddle with too much and yet, there are too many adaptations I made to to even list. Regarding both the ingredients and the recipe flow. Also, my salad looked absolutely nothing like his; this gave me a good chortle for some reason. Leave it to me to take his beautiful masterpiece (I'd hang it on my wall..) and work it into the dreaded burgundy blob you see below! 

However, that burgundy blob is one of the best things I've ever tasted. Enough said. You need to make this syrupy salad.

Balsamic Farro Salad w/ Dates & Beets

Recipe by Kathleen Henry @ Produce On Parade

Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Yield: 6 side dish servings

Ingredients

• 16 (10 oz) pitted medjool dates
• 1 tsp kosher salt
• 1 tsp crushed red pepper flakes
• 1 cup balsamic vinegar
• 1 tbsp vegan butter
• 1 small yellow onion, diced
• 1 cup farro, dry
• 2 sprigs fresh thyme, stems discarded
• 4 cups water, divided
• 5 (1 .5 lbs beetroot trimmed) medium beets with their greens, scrubbed clean
• 1 tbsp red miso
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh mint, chopped
• 1/3 cup large-flake nutritional yeast

Cooking Directions

1. Add the dates, salt, crushed red pepper, and vinegar to a small saucepan. Pour in just enough water to cover and bring to a boil over high heat; reduce to a simmer and cook for about 30 minutes until the dates are tender. When done, strain out the dates and reduce the vinegar liquid over medium-high heat for about 5-8 minutes until it has reduced by half. Mash the dates with the back of a wooden spoon and set both the dates and the liquid aside.
2. While the dates cook, heat the butter over medium in a large soup pot. Add the onion and sauté for about 3 minutes, until translucent. Add the dry farro and cook an additional 3 minutes, stirring occasionally. Stir in the thyme leaves and 1 cup of water; cook for 5 minutes. Stir in another 1 cup of water and cook an additional 5 minutes. Scoop out about ¼ cup of the hot water and whisk the miso paste into it. Set aside.
3. While the farro simmers, clean the beets and cut off the greens. Remove the leaves from the stems. Discard the stems and slice the leaves into ribbons. Using a mandolin, slice enough beet to fill ½ cup (about 1 beet). Set aside. Small dice the remaining beets and set aside.
4. Add the diced beets (do not add the shaved beets yet), greens, and the remaining 2 cups of water. Over medium-high heat, stirring occasionally, cook the farro for about 20-30 minutes until the water has evaporated and the farro is tender.
5. Stir in the shaved beets, reduced vinegar liquid, mashed dates, and miso, as well as the remaining ingredients. Mix to combine and serve hot!

I received this book from Blogging for Books for this review. Find The Broad Fork on Amazon.com.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.