With my first marathon completed (February 19th 2012) and almost a full year of my healthy hair care journey acheived (May 2012)...my goals now are to stay vegan, stay running, and continue forward. I can already see ultramarathons and trail marathons in my future. Plus lots more interesting vegan and hair experiments. So I hope you continue to stay with me and join in. You all help to keep me honest.
These vegan recipes are the first time I've eaten soba noodles and leeks and now I'm hooked! I have about 5 packages of soba noodles in the kitchen cupboard and I buy leeks weekly...or whenever I run out!
Actually my husband and I had some sauteed for dinner last night along with a delicious tomato salad!
I found these recipes in my Runner's World magazine strangely enough. In the nutrition section of the magazine they always feature a seasonal vegetable or ingredient.
These recipes were super easy because I didn't have to buy any extra ingredients. They were also super easy to make vegan. For the soba noodles dish I substituted the peanut butter for almond butter because that's what I had in the kitchen.
The soba noodles dish
6 Tbsp. soy sauce (the recipe recommends tamari but I used what I had in the kitchen)
2 Tbsp. toasted sesame oil
1 Tbsp. unsalted peanut butter (or almond butter like I used)
1 Tbsp. rice vinegar (I used apple cider vinegar)
1 Tbsp. freshly grated ginger (I used 1 tsp. dried ginger)
2 cloves of garlic minced
5 small spring onions chopped
1 Tbsp (or to taste) sesame seeds
some peanuts cut up for garnish (I used cashews)
some cilantro for garnish (optional --my husband hates the taste of it so I left it out)
In a large bowl mix the soy sauce, toasted sesame oil, peanut (or almond) butter, vinegar, ginger, garlic and 2 Tbsp. water. Meanwhile cook the soba noodles according to the instructions on the package. When they are done rinse them with cool water and add them to the bowl with the remaining ingredients. Mix well and garnish with the sesame seeds, spring onion, nuts and cilantro.
The leek dish
1 Tbsp. Jerez vinegar (or balsamic vinegar)
1/2 tsp. salt
2 tsp. Dijon mustard
1 Tbsp. capers
1/4 cup extra virgin olive oil
Rinse and cut up the leeks and then put them in a large pot to boil for 10 minutes. Once cooked, drain them and put them in a large bowl and then add the vinaigrette. Garnish with spring onion (optional).