Soba Noodles with Peanut Sauce

I have been craving soba noodles with peanut sauce for a while now, ever since I went to the new, local health food store in my neighbourhood and bought the fresh peanut butter in the "peanut crusher" machine. I also bought organic cabbage that day. I don't why, I didn't have anything in mind to make with it but then I thought I'd make soba noodle/slaw salad with peanut sauce.

Soba noodles are usually made with buckwheat flour but I used a kamut and buckwheat combo.

Boy, was this ever good!! I couldn't stop eating it. Thank goodness it makes quite a bit because I had it for lunch the rest of the week. This dish would great for a picnic.

Soba Noodles with Peanut Sauce

Dressing

1/2 cup smooth, natural peanut butter
1/4 cup tamari or soy sauce
1/3 cup warm water
2 tablespoons fresh ginger, grated
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons sriracha
juice of a lime

8 oz soba noodles
1/2 green cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped peanuts

Cook the soba noodles according to the directions on the box. Drain and rinse with cold water. Whisk together all the ingredients for the dressing. Pour over the noodles, cabbage and carrots and stir until combined. Sprinkle with the chopped peanuts. Serve at room temperature or cold.

m xo

Chickpea Bread with Fennel, Cabbage, Celery Salad

If you have never tried chickpea bread before, you must try it. I feel in love with this street food when we went to Florence a few years ago. It's not your typical bread as it has no leavening agent. It's gluten-free, protein and fiber filled AND so easy to make. When it comes out of the oven it should be crispy on the outside. Tonight we had it with a salad but I also like to serve it with aperitifs alongside some chunks of parmesan cheese drizzled with honey. 

I didn't give you quantities for the salad. That all depends on you. Whatever you like. Or don't like. 

 I'm not a huge fan of raw onions or raw garlic for that matter, so that's why I like to soak the onion slices in water for about 15 minutes. I find it mellows it out a bit. 

Chickpea Bread

1 1/2 cups chickpea flour
1 1/2 cups water
2 teaspoons salt
1/4 cup olive oil

Preheat oven to 400F.
In a bowl whisk together chickpea flour, salt and water. Add olive oil and let it sit for 30 minutes.
Coat a 10 inch pan or cast iron skillet with olive oil and pour in batter. Bake for 35-40 minutes until golden.

In the meantime, make the salad.

Salad

Chinese napa cabbage. shredded
Fennel bulb, thinly sliced
Celery, thinly sliced
Parsley, leaves picked off the stems
Grapes, halved
Slivered almonds, toasted
Shallot, thinly sliced, soaked in cold water
Shaved parmesan cheese

Dressing

1/4 cup olive oil
4 tablespoons white balsamic vinegar
juice of 1/2 lemon
salt and pepper to taste

Combine ingredients for the salad and drizzle on the dressing. Top with shaved parmesan cheese.

m xo

Vitamin C with your salad?

I thought I'd share this salad with you because if you are anything like me, you over indulged this past holiday season and CRAVE fresh salads. My riff on it this time was to use Chinese napa cabbage instead of romaine to keep it interesting and delicious. And of course oranges because I could always use the extra vitamin C this time of year. I also used Trader Joe's Orange Muscat Champagne Vinegar, but you can easily substitute white balsamic vinegar and the juice of half an orange. 

Orange, Chinese Napa Cabbage, Fennel Salad Chinese napa cabbage, shredded Fennel, thinly sliced Orange, peeled & sliced Handful pomegranate seeds Dressing 3 tablespoons olive oil 2 1/2 tablespoons of orange muscat champagne vinegar Salt & pepper to taste

Mix ingredients of dressing, pour over salad and sprinkle with pomegranate seeds.

Enjoy!
m xo