Showing posts tagged noodle salad
Cold Noodle Salad N and I dreamed this up together while we were on a long, hot car ride recently. After a weekend away of eating rich food, we wanted something simple and healthy. This is a quick refreshing dish that can be made with any veggies you have on hand. It keeps well as leftovers too. Vermicelli rice noodles, cooked and rinsed with cold water Cucumber Bell pepper Red Onion (Can sub any other veggie you have: broccoli, cooked squash, etc.) Rice Vinegar sesame oil Sweetener Gomasio* Salt and Pepper To Make: Chop veggies in thin strips  In a bowl, mix together rice vinegar, sweetener, sesame oil, gomasio, salt and pepper to taste.  Toss veggies, sauce and noodles together. Sprinke more gomasio on top. Serve cold.  *Gomasio is a delicious dry condiment used often in Japanese and macrobiotic cooking. It is made of sesame seeds, seaweed, salt and sometime sugar. It can be found at most grocery stores with an Asian foods isle. It comes in varying degrees of healthiness, so check the label.  -E View high resolution

Cold Noodle Salad

N and I dreamed this up together while we were on a long, hot car ride recently. After a weekend away of eating rich food, we wanted something simple and healthy. This is a quick refreshing dish that can be made with any veggies you have on hand. It keeps well as leftovers too.

  • Vermicelli rice noodles, cooked and rinsed with cold water
  • Cucumber
  • Bell pepper
  • Red Onion
  • (Can sub any other veggie you have: broccoli, cooked squash, etc.)
  • Rice Vinegar
  • sesame oil
  • Sweetener
  • Gomasio*
  • Salt and Pepper

To Make:

  1. Chop veggies in thin strips
  2.  In a bowl, mix together rice vinegar, sweetener, sesame oil, gomasio, salt and pepper to taste. 
  3. Toss veggies, sauce and noodles together. Sprinke more gomasio on top. Serve cold. 

*Gomasio is a delicious dry condiment used often in Japanese and macrobiotic cooking. It is made of sesame seeds, seaweed, salt and sometime sugar. It can be found at most grocery stores with an Asian foods isle. It comes in varying degrees of healthiness, so check the label. 

-E

“Big Vegan” by Robin Asbell Back in January I was given an amazing cookbook called “Big Vegan”. It’s huge, and beautiful, and full of delicious recipes that are not only meat and dairy free, but also largely gluten-free and low-fat. When I first got the book I would often peruse it and drool, but I wasn’t cooking from it a whole lot, although I did make this scrumptious Indonesian Noodle Salad.  Then, a few weeks ago, my doctor nonchalantly informed me that I should probably cut all gluten out of my diet. Like, all gluten. She said it wouldn’t be a big deal, babbling cheerfully about all the gluten-free options in the Bay Area. I stared at her, stunned, as my gluten-y life flash before my eyes: Acme bread, Zachary’s Pizza, cranberry scones, Tofurkey Beer Brats,  Seitan, Veggieburger buns, warm chocolate chip cookies…  Needless to say, I’m not ready to quit gluten altogether. However, I am trying to cut down on it, and to find other ways to satisfy my perpetually hungry belly. Instead of going at it with an attitude of deprivation (“No gluten for you!”), I’m trying to frame this in a more positive light (“Let’s make a recipe that just happens to not include gluten”). For instance, Hot and Sour Broccoli Salad: And that’s where Big Vegan comes in. The last few weeks I’ve started to actually cook lots of Asbell’s coincidentally gluten free recipes. Instead of lamenting what I can’t have, I’m focusing on what I can. Like New Potato Rendeng, pictured up at the top of this post.  Now here comes the meaningful life lesson (uh oh I really have become an obnoxious blogger): I think this is the only way to make a real dietary change. Don’t try to do it all at once. Don’t stress about little slips ups here and there (I’m talking to myself right now; I just ate a cake pop). Don’t torture yourself with weak imitations of whatever food you are no longer eating. DO find a cookbook, or a website, or a person who will give you oodles of recipes featuring your target food groups. And go buy Asbell’s cookbook- you won’t regret it!  Warm Teriyaki Tofu and Spinach Salad -E View high resolution

“Big Vegan” by Robin Asbell

Back in January I was given an amazing cookbook called “Big Vegan”. It’s huge, and beautiful, and full of delicious recipes that are not only meat and dairy free, but also largely gluten-free and low-fat. When I first got the book I would often peruse it and drool, but I wasn’t cooking from it a whole lot, although I did make this scrumptious Indonesian Noodle Salad. 

Then, a few weeks ago, my doctor nonchalantly informed me that I should probably cut all gluten out of my diet. Like, all gluten. She said it wouldn’t be a big deal, babbling cheerfully about all the gluten-free options in the Bay Area. I stared at her, stunned, as my gluten-y life flash before my eyes: Acme bread, Zachary’s Pizza, cranberry scones, Tofurkey Beer Brats,  Seitan, Veggieburger buns, warm chocolate chip cookies… 

Needless to say, I’m not ready to quit gluten altogether. However, I am trying to cut down on it, and to find other ways to satisfy my perpetually hungry belly. Instead of going at it with an attitude of deprivation (“No gluten for you!”), I’m trying to frame this in a more positive light (“Let’s make a recipe that just happens to not include gluten”). For instance, Hot and Sour Broccoli Salad:

And that’s where Big Vegan comes in. The last few weeks I’ve started to actually cook lots of Asbell’s coincidentally gluten free recipes. Instead of lamenting what I can’t have, I’m focusing on what I can. Like New Potato Rendeng, pictured up at the top of this post. 

Now here comes the meaningful life lesson (uh oh I really have become an obnoxious blogger): I think this is the only way to make a real dietary change. Don’t try to do it all at once. Don’t stress about little slips ups here and there (I’m talking to myself right now; I just ate a cake pop). Don’t torture yourself with weak imitations of whatever food you are no longer eating. DO find a cookbook, or a website, or a person who will give you oodles of recipes featuring your target food groups. And go buy Asbell’s cookbook- you won’t regret it! 

Warm Teriyaki Tofu and Spinach Salad


-E