Monthly Archives: April 2013

Green thai noodle salad


I can’t believe it has taken me this long to post this recipe.  I LOVE this Thai vegan pasta salad so much that one can usually find a batch made up in my fridge!  It has a lot of green in it to make it super nutrient dense, bright and flavorful!  The nuts and seeds give it a bit of a crunch, some good fiber, and the protein necessary to build long, lean, and beautiful muscles.

This salad is soooo simple to make and will stay ‘fresh’ in the fridge for up to a week–but trust me, it will never last that long!  It is really two different recipes, but we almost always top a big scoop of the pasta with the Broccoli Slaw.  Serve this dish at room temperature to maximize the flavors.  I know you are going to love it, so give it a try today!

Bon Appetit!


Edamame Broccoli Slaw

Servings:  5-6

  • 1 bag broccoli slaw (you can also make your own–it is just the stem from a head of broccoli, along with some carrots.  grated in the food processor)
  • 1/4 c white miso paste ( I usually go a little heavier on the miso=addl 1 T)
  • 1 1/2 T honey
  • 1/4 c brown rice vinegar (you can use white rice vinegar if you can’t find the brown.  The brown is sourced at your local asian market and makes the dish taste a little better)
  • 1 T (or more) grated ginger
  • 1 1/2 T sesame oil
  • 1 T low sodium soy sauce
  • 1 bag shelled organic edamame
  • 3/4 c toasted almond, chopped, sliced or slivered

Combine miso, honey, vinegar, ginger and whisk.  Add oil and soy sauce and whisk.  Toss with all other ingredients.

Thai Pasta

Servings:  5-6

  • 3 T toasted sesame seeds
  • 12 oz soba noodles (cooked al dente) or your favorite gluten free noodle
  • 1 t chipotle pepper flakes
  • 1/2 c sesame oil
  • splash of grapeseed or veg oil (1-2 t)
  • 6 T honey
  • 5 T low sodium soy sauce
  • 1 bunch chopped cilantro
  • 3/4 c finely chopped dry roasted peanuts
  • 1 large bunch of green onions, chopped (use both the green and white parts)

Combine red pepper, grapeseed oil, sesame oil, honey and soy sauce.  Heat in microwave for 2 minutes.  Toss with cool and rinsed pasta.    Add cilantro, peanuts, onions and toasted sesame seeds.

Serve pasta with a healthy scoop of the slaw on top and try to leave yourself leftovers for tomorrow!  🙂  YUM!

Eggplant and Mango Soba Noodle Salad

Eggplant, mango soba noodle salad

“This is soooo good” were the only words out of my husband’s mouth after he had taken his first bite of this salad last night at dinner.  The real beauty of it for me was the fact the HE made it!

As most of you probably know, march madness came to a screeching halt Monday night as Michigan took on Louisville in the championship game.  Andy and I had filled out a bracket and miraculously had won (even before the final game had been played), so the wager that we made Monday night was just for fun!  He was going to cook dinner for ME Tuesday night if Louisville won. You can bet your sweet pants that I was enthusiastically cheering on the red and white!

I WON, I WON, I WON!  Plus, I got to choose the meal, so I went back to Mylene’s Vegetarian Times magazine for a new recipe.   The decision to go with the egglant and mango noodle salad was pretty easy–I had a hankering for a good salad and an abundance of perfectly ripe mango–see, it WAS easy!  I put Andy to work in the kitchen late in the afternoon as I headed to the garden to plant the last of this season’s seeds– arugula, swiss chard, and spinach.

A gorgeous aroma greeted me as I returned just in time for dinner to be served.  After a tough 90 minutes of yoga and gardening, I was ravenous and more than ready for dinner!  Take a look at the photos of the salad!  GORGEOUS, just like my hubby!  I guess you already know, based on Andy’s comment, this salad tasted even better than it looked!  The combination of the cooked earthy eggplant, fresh sweet mango, salty and tangy dressing, and green cilantro was perfect!  Each bite was like a flavor explosion in my mouth!

Thankfully there is a big container of leftovers for lunch today!  I honestly can not wait for another big bowl and to make this one again!

If you are worried about gluten, like I am, fear not! Soba noodles are made from buckwheat seed and do not contain gluten!  The buckwheat plant is NOT related to wheat as we know it and once again, does not contain gluten!  Hooray, because the firm soba noodles make this salad amazing!

Thank you Louisville and congratulations on the big win!  THANK YOU Mylene for the magazines and for being such a great friend!  And a big thank you to my sweet hubby for choosing Michigan!  I love you!



Eggplant and mango soba noodle salad


  • 1/2 c unseasoned rice wine vinegar
  • 3 T honey
  •  ~1 + T kosher salt
  • 2 cloves garlic,crushed
  • 1/2 frozen jalapeno, zested 
  • ~2 t toasted seseame oil
  • 2 T fresh lime juice
  • 1  t lime zest
  • 1/2 c grapeseed oil
  • 2 large eggplants, cut into 3/4″ dice
  • 8 oz uncooked soba noodles
  • 3  ripe mangos, seeded and diced
  • 1/2 medium red onion, diced
  • 1 bunch green onions, chopped (use the green and white parts)
  • 1 T dried basil or 3 T fresh basil leaves, chopped
  • 2 c cilantro leaves, chopped
  • pinch of chipotle pepper flakes

In a large skillet, heat 1/2 of the grapeseed oil with a splash of toasted sesame oil.  Cook 1/2 of the eggplant for 8-10 minutes, until they start to brown.  Spread the eggplant out on paper towels and sprinkle with kosher salt.  Add the last of the grapeseed oil and another splash of toasted sesame oil and cook the second 1/2 of the eggplant.  Spread the eggplant out on paper towels and sprinkle with kosher salt.

In a small saucepan, warm the rice vinegar, honey, and 1/2 t salt.  Cook just until the salt and honey are dissolved.  Turn off the heat and allow to cool.  Add the jalapeno, garlic, lime juice, lime zest, chipotle pepper flakes, and 1 t toasted sesame oil to the sauce and mix well.  Set aside.

Cook the noodles according to the package directions (to al dente).  Transfer to a dish towel to dry.  

Toss the noodles with the dressing.  Add the eggplant, mango, red and green onions, basil, and most of the cilantro (reserve a small amount for garnish).  Allow to sit at room temperature for 2 hours for the flavors to marinade.  Serve with a cilantro garnish.

Curried Cream of Celery and Leek Soup

My dear, sweet friend, Mylene, recently sent me one of the most thoughtful gifts–an envelope full of her past issues of Vegetarian Times magazine.  In fact, she sent me her VERY FIRST copy of Vegetarian Times, which dated back to September 2004.  I was in tears as I scanned the recipes and thought back to all of the hours we spent together laughing, crying, and STRESSING during our yoga teacher training at Anamaya.  Oh, how I miss her beautiful face, soothing voice, and sweet, sweet heart.

The first recipe from the April/May 2012 edition that caught my watery eye was this beautiful soup.  What an interesting mix of ingredients–I mean, be honest, have you ever used apple, celery, leek, and curry together in a soup before?  Plus, garnishing with the toasted almonds was such a brave and unique idea, I HAD to give it a try.

I can’t believe how much I enjoyed this beautiful green soup!  With each bite, the complexity of the flavors became more apparent.   I loved the way the bright apple showed up even with the powerful madras curry and leek dominating the flavor landscape.  Plus, the toasty CRUNCH from the almonds gave it a hearty feel and an earthy flavor to balance the acidity of the lime.  

I served the soup as a starter with a vegetable frittata, but it can definitely stand alone as the main course when you are feeling the need for a lighter meal.  This is a great one if you are having a dinner party.  You can play the name that soup game–your guests will NeVEr be able to identify this one and EVERYONE will be begging for the recipe before they leave!

Bon Appetit!

Curried Cream of Celery and Leek soup!

Curried Cream of Celery and Leek soup!

Curried Cream of Celery and Leek Soup

Servings:  6-8

  • 1 c toasted almonds, chopped or sliced
  • 2 T EVOO
  • 1/2 t chipotle pepper flakes
  • 1/2 t freshly ground black pepper
  • 12 stalks of organic celery, diced.  Reserve a few celery tops to use as a garnish.
  • 2 large leeks, white part only.  Halve them lengthwise and then finely slice.
  • 1 t kosher or sea salt (or more, to taste)
  • 4 organic red apples, peeled, cored, and diced
  • 3-4 T madras curry powder
  • 2 14 oz cans of coconut milk
  • 2 T fresh lime juice

In a large stock pot, warm the evoo with the chipotle pepper flakes.  Add the leeks and cook on med/low for 5-7 minutes.  Stir in the celery and salt and cook for another 5-7 minutes, until they begin to break down and soften.  Stir in the diced apple and curry powder and cook for 5-7 minutes.  Add the coconut milk, black pepper, and lime juice, stirring well to incorporate.  Cover and cook for 10 minutes.  Turn off the heat and use an immersion blender or transfer to a food processor to puree the soup.  Turn the heat back to low and cook to reduce to the desired consistency, stirring frequently.  Taste the soup and adjust the seasoning to your palate.  Serve with a generous topping of toasted almonds and a sprig of celery greens.