When I first moved to NYC, I existed on a junk food vegetarian diet: pizza, Subway, chocolate chip cookies and McDonald’s french fries (I’m not kidding!). One of my favorite nights in was to make a pot of Mac-n-Cheese for dinner and settle in on the sofa for some reality TV.
While I still have a weakness for reality TV, I’ve transformed my Mac-n-Cheese meal into something more healthful but equally as perfect for a rainy night in! This dish is vegan and gluten free but the creaminess is not sacrificed and you also get a healthy dose of veggies and whole grains — my favorite foods these days!
Buckwheat Soba Noodles with Spicy Almond Dressing
Add a handful of buckwheat noodles (I like Eden Organic) to a pot of boiling water and cook according to package directions.
Meanwhile, add to a blender 2 Tbsps almond butter, the juice of half a lime, 1 tsp maple syrup, 1 inch ginger (peeled), a dash of cayenne, a pinch of sea salt, 2 Tbsps tamari or Nama Shoyu, 1 small diced tomato (if you have it, but this is optional), 2 Tbsps Extra Virgin Olive Oil and blend until smooth. Add water as needed to get the right consistency.
In a separate pot, steam whatever veggies you have on hand (I used frozen peas and spinach for this one). Fresh is better, but frozen works too!
When the noodles are finished cooking drain and rinse. Also, drain your veggies and toss them with the noodles.
Add the noodles and veggies to a bowl and pour the sauce over the top. To up the crunch factor on this dish, grate raw carrots, cucumbers, red, orange or yellow peppers, leeks, scallions or any other vegetables of your choice over the top.
Dig in!
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