November 22, 2020 / Lyn Jones / 0 Comments
This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix.
Serves 4-6
Ingredients
Pesto
2 cups coriander leaves, firmly packed (1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed
Salad
300g noodles (rice stick, egg or even spiralized zucchini would work)
1 large carrot, spiralized or grated
1 cup of cucumber, halved and thinly sliced
2/3 cup of coriander leaves
1/2 a red chilli (finely sliced)
3 spring onions finely sliced
1 cup bean shoots
1/4 of a small red cabbage finely shredded (2.5 cups approx)
2 tsp apple cider vinegar
pinch salt
3 Tbs roasted peanuts
Place cabbage in a bowl and dress with vinegar and salt, toss to combine and set aside to pickle slightly (this creates a much milder cabbage flavour and better texture for your salad).
Make pesto: Put all ingredients in a small food processor and blend until pesto consistency is reached. Taste and adjust seasoning and flavouring as required. Scrape into an airtight container.
Make salad: Cook noodles, drain & refresh briefly in cold water then drain again.
Toss with 2 Tabs of the pesto you’ve just made.
Drain cabbage, combine with noodles, coriander, carrot, cucumber, spring onion, and 2/3 of the bean shoots. Add more pesto to this mix if you want to.
Top with remaining bean shoots, the sliced chilli & peanuts. Dot another Tab of pesto around.
P.s This keeps in the fridge for lunches for a couple of days.
November 22, 2020 / Lyn Jones / 0 Comments
This makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch, dinner and easy to whip up for a crowd. The dressing soaks in and amps up the flavour. The different steps can all be done the night before if you’re having it for lunch; just layer in your lunch container and put it in the fridge ready to whip out the next day. Serves 4
Ingredients
250g buckwheat noodles
Dressing
2 Tbs tamari
1 tsp sesame oil
1 Tbs freshly grated ginger
2 Tbs rice wine vinegar
1 tsp miso paste
2 x bok choy
3 cups English spinach, finely shredded
2 tsp lime juice
1 Tbs white sesame seeds, toasted
2 cups snow peas
2/3 cup podded edamame (if frozen, cover pods in boiling water and let stand for a few minutes)
2/3 cup spring onion, finely sliced
1 cup coriander leaves
1 avocado, finely sliced
1 cup finely sliced cucumber rounds, cut in half
1/2 tsp black sesame seeds (or more of white!)
1 tsp rice wine vinegar extra
1/2 tsp tamari extra
1 cup bean shoots
4 boiled eggs cooked to your liking (alternatively hot smoked salmon, grilled/roasted chicken etc)
1. Dressing – Combine 2 Tabs each of tamari & rice wine vinegar. 1 tsp each of sesame oil, miso paste. 1 Tab freshly grated ginger.
2.Toast seeds, prepare vegies. Cook soba noodles by packet instructions. Make sure you cool under cold running water after cooking, then immediately toss with 3 Tabs of the above dressing.
3.Separate bok choy leaves, clean well then slice lengthways into 1cm strips. Steam over boiling water for 5 minutes, or until softened. Toss with the remaining dressing.
4.Dress spinach with the lime juice and toss with the box choy, spring onion and toasted white sesame seeds. Set aside.
5.Combine sliced cucumber with black sesame seeds, 1/2 tsp tamari and 1 tsp rice wine vinegar. Set aside.
Trim snow peas then steam over rapidly boiling water for 3 minutes, or until they brighten in colour.
Slice eggs in half.
Assemble salad: In each bowl place 1/4 of the noodles. Follow with 1/4 of the bok choy/spinach mixture, 1/4 of the snow peas, 1/4 of the edamame, 1/4 of the cucumber, 1/4 of the coriander leaves, 1/4 of the avocado, 1 egg and the bean shoots. Basically put everything you’ve prepared into bowls!