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cabbage

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

I eat so much peanut butter on a daily basis that I often feel guilty about incorporating it into lunch or dinner.

It’s a rare morning when I’m not spooning PB out of a jar and onto a banana, or into a bowl of oatmeal, or across a piece of toast, or any other breakfast medium that will take it.

But sometimes there are good reasons to eat PB for breakfast, lunch, AND dinner, and one of those reasons is peanut sauce.

Peanut Sauce

Stirred into noodles or rice, gingery-garlicky peanut sauce is one of my favorite savory forums for peanut butter. If you have a food processor, it’s also super easy to whip up.

I kept the other components of this recipe fairly simple, too, to make this a good weeknight dinner contender or quick Saturday afternoon lunch.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

You could always further jazz this up though, tossing in a little steamed edamame or tofu sautéed in soy sauce.

But just fresh veggies alone is enough to make this an addicting meal, one where the stove is only required for the simple step of cooking the noodles.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Topping choices can also get creative here. Feel free to add scallions, chopped peanuts or cashews, extra cilantro, or a squeeze of lime. I love to do a squeeze of Sriracha on top, too.

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Vegan Mexican Coleslaw

Vegan Mexican Coleslaw

I love dinner parties. Call it a taco party, and I’ll love the occasion even more.

Tasked with creating something outside of a taco for a recent rooftop gathering (summer, I love you too), I settled on scheming up a seasonal slaw with a Mexican twist.

Vegan Mexican Coleslaw

After discovering the power of a food processor when it comes to creating coleslaw, I’ve begun to welcome the dish into my regular recipe rotation during the summer. Skip the hand slicing or shredding of the cabbage, and the dish becomes incredibly easy to make.

And it’s a super fresh side for those balmy, hot days.

Vegan Mexican Coleslaw

This one has a little cilantro and lime to keep it extra bright and to make it an ideal pairing for all sorts of seasonally filled tacos.

I used a vegan mayo to add an ever so slight richness, but feel free to omit that and go with olive oil for an extra fresh take on this dish.

You could also add a few dashes of cumin to enhance the Mexican-style flavors.
Vegan Mexican Coleslaw

I recommend making the slaw within the hour before serving, as its best when eaten at room temperature. That being said, it will hold up fine in the refrigerator.

Just be sure you don’t skip the paper towel step that’s used to help remove the cabbage’s excess water, especially if you plan on making this dish in advance. If you do skip that step, you might end up with a soggy slaw a few hours later.
Vegan Mexican Coleslaw

Nothing says summer like a fresh cabbage slaw and a taco night al fresco. Crack a cerveza and get those tacos fired up, and maybe invite your friends to join…as this dish serves plenty of people!

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Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Quinoa Fall Buddha Bowl will Dill Tahini Sauce

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Montreal was dreamy. Parks and green space were both in abundance, as were spacious bike lanes and an inspiring amount of cyclists putting them to good use.

Bagels also abound, but even more exciting for me was the number of vegan spots present in every neighborhood. There were tons of them. It was glorious.

Roasted Kabocha

Many of the vegan restaurants were casual, hosting menus of simple, affordable meals made from quality ingredients. It was in the details, like that extra handful of sprouts or the fact that the tempeh was homemade, that made each meal stand out.

The warm, notably thin, ever-so slightly crispy pita that held one breakfast’s tofu scramble still sticks in my mind this morning. Details. It’s all about the details.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

A lot of spots also had nourishing bowls like this, the inspiration behind today’s recipe. After snacking on croissants, these kind of meals come in handy.

But really, if you want to feel energized and clear-headed, meals like these are perfect for anytime.

It’s the best when you finish up a filling meal, and feel nothing but refreshed afterwards. This is the beauty of what the blogging world calls the Buddha Bowl.

Sesame Seeds

Packed with protein-powered whole grains and sweet, creamy roasted kobacha squash, I consider this a treat to welcome in the autumn season. Tahini sauces are always my favorite, too, so this herbed rendition really seals the deal. You’ll notice the recipe makes double the amount of sauce you’ll need. You could either A) feed more people and double the veggies too, or B) save the sauce and use it in other salad/grain recipes later. If you decide to do the later, you may wish to add a little extra water or heat the sauce following refrigeration. The sauce thickens once cooled.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Feel free to add some tofu or chickpeas on top for a little extra oomph.

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Vegetarian Pad Thai with Zucchini Noodles

Vegetarian Pad Thai with Zucchini Noodles

Hey there. It’s been awhile.

Since my last post, the sunset has shifted. The weather began following suit. And the official mark of spring stands just a handful of days away. (!!!)

I am feeling good about what’s to come.

Vegetarian Pad Thai with Zucchini Noodles

In these last weeks of winter that have been rolling on by, I’ve been working on my first photo assignment for a cookbook. The experience has been fun. Full of learning. And food. And photos and taste-testing and excitement…all of which have pushed my own blog a little to the wayside.

However, last week wrapped the final day of shooting, and so now I return. To my own cooking, and my own blog, and my own urges for warm-weathered recipes, even if they’ve arrived just a tad too early.

It’s still winter jacket weather here in Philly…hence why these zucchini noodles got a quick saute on the stove. I may be ready for spring, but I’m not quite ready for raw zucchini noodles. You can go that route if you choose. Although, I wouldn’t necessarily recommend it.

Peanuts

Here, zucchini and/or summer squash replace the noodles in traditional Pad Thai for a lighter version full of bright, spring vibes. The quick cook-time they get in the skillet draws out their flavor, and softens them up just a bit before they get paired with crunchy red cabbage, and an array of other flavorful accompaniments.

That’s one thing in which this Pad Thai does not fall short – flavor. Feel free to add a little Sriracha to play up its spice, and use a combination of nuts, like peanuts and cashews, if you so choose. Tofu could be a nice addition as well.

Cheers to ringing in the new season with a bowl full of color – you with me?!

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