Meals Made Easy #2 – Soba noodles with Veggies and Tahini Sauce

Meals Made Easy #2 – Soba noodles with veggies and tahini sauce

Inspiration: a remembered meal and a lost recipe

Food obtained from: Basketeria at the Westside Market and Blue Pike Farm

Location: Cleveland, OH

List of Ingredients (all sizes approx): srvg. soba noodles, 5 baby bella mushrooms, .5 red pepper, .5 head broccoli, 3 clove garlic, 2 tblsp tahini, .5 hot pepper, 2 tsp mustard, 1 tblsp flax seed oil, 1 tsp honey, 1 tsp marmalade, 1 tblsp rice vinegar, 1 tblsp butter, salt & pepper

Prep: cut mushrooms, red pepper and broccoli. Bring water to a boil for soba noodles.

In a small bowl add about 2 tblsps of tahini, one clove of garlic, half a hot pepper, 2 tsp of mustard, 1 tblsp flax seed oil, a tsp or two of both honey and marmalade, half a tblsp of rice vinegar, salt and pepper. Whisk together and set aside.

Melt 1 tblsp of butter over medium heat, add garlic. Add veggies and sautee. Meanwhile, cook soba noodles. Both should cook for 4-5 minutes.

Drain noodles; add to plate, top with veggies and sauce. Mix together and enjoy.

Result: Takes about 10 minutes max to cook, is nutrient dense, easy to prep, light and delicious.

Meals made Easy #1 - Tofu with fingerling potatoes, heirloom tomatoes and hummus

Meal #1 – Tofu with fingerling potatoes, heirloom tomatoes and hummus

August 25, 2011

Inspiration: No menu in mind, seek and find mission

Food obtained from: Farmstand – Downtown Chicago

Location: Downtown Chicago; small kitchen

List of ingredients: fresh tofu, fingerling potatoes, heirloom tomatoes, corn, pita, artichoke spread, hummus, mushrooms, goat cheese, Franks Red Hot

Prep: heat grill. Put fingerlings in tinfoil with oil, salt and petter. Cook for 20 minutes or so. Add corn to grill, cook for 15 minutes. In the meantime, dice tofu, season to taste and sautee for 10-12 minutes in oil on the stove over medium-high heat.

Slice tomato and sprinkle with salt and pepper.

Grill pita bread for five minutes, cut into eight pieces.

Plate presentation: dollop of both hummus and artichoke dip. 

Crumble goat cheese on top of the hummus, add Franks Red Hot (if desired). 

Add a serving of tofu, potatoes, tomato, ½ ear of corn and you’re all set.

The result is a light, fresh and filling meal.