Category Archives: main courses

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage Recipe

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage

A recipe for a quick and healthy weeknight meal; this is versatile, feel free to swap scallions for chives or spring onions, tofu for a tablespoon or two of raw cashews, red cabbage for arugula, napa cabbage, spinach, turnip greens or any other thing you’ve got hanging around.

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage Recipe
Serves 2

2 rolls dry soba noodles (pre-bundled by most manufacturers)
1/2 pack tofu (enough for two people), cubed
1/4 head red cabbage, shredded thinly
2 scallions (green onions), sliced thinly on the diagnoal
2 T golden or light miso (just not the really really dark mugi type stuff)
1 T fresh grated ginger
2 tsp mirin
2 tsp soy sauce
2 tsp sesame oil or toasted sesame oil
sesame seeds
olive oil

In a skillet, heat olive oil to medium high heat. Press dry your tofu and cube it, fry it in the oil turning every minute or two until golden all around. Set side if you’re done with it ahead of time.

Bring a big pot of water to boil, add a tablespoon of salt and boil the soba. Plunge them into a bowl of room temp water when they’re cooked to rinse.  It’s important to rinse the starchy coating off soba.

Whisk together the miso, mirin, soy sauce, ginger and sesame oil until smooth. Add a touch of salt if needed.

Add the soba to the fried tofu pan (while it’s still hot or you bring it back up to temperature), tossing. Add the sauce and toss until warm, in the hot pan over a medium flame, mixing in half the cabbage. Separate two servings into bowls, top with remaining cabbage and scallions, and a touch of sesame seeds.

Meatless “Meat” Raw Burger Patties

Meatless Raw Burger Patties

I love to serve these warm from the dehydrator with sundried tomato puree (with garlic and some vinegar), or broken up into raw chili.

Meatless Sprouted Seed Vegan Raw Protein Patty Recipe
Makes about 10

1 cup raw sunflower seeds, soaked 4-6 hours or sprouted
1 cup raw pumpkin seeds, soaked 4-6 hours or sprouted
1/2 cup raw walnuts
Juice of one lemon
3 cloves garlic
2 T sweet and/or barley miso
Pulp (from juicing) of 6 carrots, 2 apples, 1 big bunch spinach (about 1/2-1lb)
1 tsp kosher salt
1 T mustard any kind
1 tsp fresh ground pepper
1T dry oregano or sub fresh herbs, chopped
2 T capers, rough chopped
1 red bell pepper, diced
1/2 sweet onion, diced

Puree soaked seeds and walnuts (can sub other nuts for the walnuts), lemon juice, garlic, miso, salt, mustard, pepper, herbs in a high powered blender. Mix resulting pate with vegetable pulp from juicing and remaining ingredients. Form into patties using a can with both ends cut out or a cookie cutter. Dehydrate on nonstick mats for 3 hours, then flip onto mesh screens and dehydrate 4-5 more hours. Eat warm or store in refrigerator for 5-7 days max. They freeze ok but defrost and then re-dehydrate.

You can break them up into wraps or on salads, into sauces, you can serve them whole like a burger with or without a bun, on cabbage, with sour cream, etc. In this instance break them up loosely in a bowl of raw chili, recipe below.

Raw Vegan Chili Recipe and Raw Sour Cream

I know what you’re thinking, but it’s really not that bad. It’s possible someone slipped some patchouli or some hemp seeds or some godknowswhat into my breakfast smoothie, but this stuff is seriously tasty, and it’s good for you, and it’s better for the environment than the alternative. And I’m going to keep making it.

Raw Vegan Chili with Vegan Ground Meat and Cashew Sour Cream

Great served with Raw Burger Patties (meatless/vegan).

Raw Cashew Sour Cream

Makes about 1.5 cups

1 cup raw cashews, soaked in water 4 hours
1 cup water
juice of 1 lemon
1 clove garlic
1/2 tsp kosher salt

Puree all ingredients in a high speed blender. Chill to achieve thicker consistency. Can be used as a base for creamy dips and sauces. Good for about a week in a mason jar sealed tight.

Raw Vegan Chili Recipe
Makes about 6 servings
1 portabello mushroom, diced finely
1/2 red bell pepper, diced finely
1/2 sweet onion, diced finely
2 stalks celery, diced finely
1 cup raw almonds, soaked 24-36 hours
2 carrots, cut into 1/2 inch coins or so
1.5 C sundried tomatoes, soaked in water 5-12 hours
1.5 C fresh water or water from soaking tomatoes
2 T tamari, namu shoya, or soy sauce
2 tsp chili powder
1 tsp cayenne
1 tsp salt

Chop carrots and almonds in a food processor until chunky. Add to diced veggies.

Puree tomatoes, tomato juice or water, and all spices/seasonings in a high speed blender until smooth. Mix everything together and warm in dehydrator or let sit room temp for a few hours to soften. Serve warm (if possible) with cashew sour cream. If you made the meatless meat patties, tear one apart for each serving and mix into 1 cup of raw chili to make “meat.”

Herbed Chicken on the Grill with Tangerine Raw Summer Vegetables

Lavender Grilled Chicken on Raw Summer Vegetables

Lavender Chicken on the Grill with Tangerine-dressed Raw Summer Vegetables
Serves 2-3

Chicken & Poultry Rub
2 boneless, skinless chicken breasts, pounded to 1/4 inch thick
2 tsp dry rosemary
2 tsp lavender
2 tsp oregano
1 tsp salt

Vegetables
1 medium zucchini
1 yellow patty pan squash
2 C baby kale (or other hearty salad green, or blanched mature chopped kale)
1/2 avocado

Dressing
Juice of 1/2 orange (about 2-4 Tbsp)
1 tsp olive oil
1 clove garlic, minced
1/2 tsp salt

Chop your zucchini julienne (matchsticks) and use a mandolin on your patty pan squash to create discs. Set aside.

Grind all spices in a coffee grinder or with a mortar & pestle and dress your pounded chicken generously. Use olive oil spray to briefly coat each side, or alternatively, rub with olive oil prior to applying spice rub. Get your grill ready.

Whisk all dressing ingredients together and toss your kale in it, placing it in warmed salad bowls. In the remaining dressing, toss the summer squash and place 2/3rds of it on top of the kale, gently mixing in avocado slices.

When chicken is done cooking on the grill (or in a cast iron in a pan with a lid, or however you’d like to do it!), slice in 2 inch pieces and layer with remaining squash and avocado in bowls.

Tilapia with Lemon Verbena Cream Sauce on Arugula & Potatoes

tilapia with lemon verbena cream sauce

new potatoes and arugula

lemon verbena cream sauce

I recently changed CSA’s from Farm Fresh to You (which I did for nearly 3 years) to Eatwell Farms–I’ve only received one shipment, but was 100% delighted with the first one which included strawberries, red and white spring onions, huge arugula, fava beans, lettuces, braising greens and best of all–fresh lemon verbena. Normally I don’t like my food to smell like bath products I use or my bath products to smell like food, but in this case, it was a new challenge–I’ve never cooked with the stuff. I almost decided to start making home made face products alla Lush cosmetics, but thought better of it and remembered my growling stomach.

Recipe: Tilapia with Lemon Verbena Cream Sauce on Arugula & New Potatoes
For Two

2 filets tilapia*
4-6 cups fresh arugula, chopped coarsly
6 small new (red) potatoes, sliced in 1/2 inch chunks
4 T creme fraiche
2 C fresh lemon verbena leaves**
1/2 small/medium yellow onion, diced
1/2 C wine
4 T olive oil
2 T white wine vinegar
4 T butter, divided
salt & fresh cracked pepper

For the sauce
Combine the onion, wine, and a generous few cranks of pepper in a sauce pan, and cook until almost translucent at medium heat. In a blender or food processor, add the lemon verbena leaves, white wine vinegar, olive oil and the slightly cooled onion mixture. Blend very well until evenly textured. Set aside and let cool. Just before serving, add creme fraiche and blend briefly to incorporate. Can be made ahead and refrigerated for several days. Flavor will mellow, however, and is most fragrant at room temperature, but most creamy/thick cool.

For the fish and potatoes
Using half the butter (2T), heat a large skillet to high heat and fry the potatoes until golden. If using a cast iron, turn off the heat and add the arugula, stirring to wilt. If using other pan, reduce heat to low and stir until arugula is wilted. Set aside and keep warm.

Meanwhile, heat another skillet with other 2T of butter, and lightly salt/pepper the tilapia filets. Once butter is at medium high heat, add filets, turning when mostly cooked.

Serve fish on top of potatoes and arugula, topping at last moment with fresh sauce.

Great with a dry white wine like pinot blanc or pinot grigio from the north of Italy (Alto Adige region).

* You can substitute halibut, basa, or other mild fish of your choice.
** Fresh lemon verbena is not that easy to come by and dries out very quickly once picked. You can substitute cilantro, but it will produce a very different but equally delicious sauce.