So… I was all ready to test a Happy Herbivore recipe for Lindsay’s upcoming cookbook tonight. I went to Whole Foods and bought all these nice fresh ingredients and everything.
Then I left all of it in my office’s mini fridge.
This week needs to be over really soon. Among other things, the jet lag has caught up to me and I’m surely known by now as the R-line’s resident narcoleptic. Luckily, I haven’t missed my stop yet!
Anyway, my brain fart meant I was stuck with a pretty empty kitchen, dinner-wise. Having already spent the money to buy one recipe’s worth of ingredients today, I was not eager to go out and do it again. Determined to “make it work,” I did. That brain fart can go stink up someone else’s head, as far as I’m concerned.
It must have been fate that made me buy one more cucumber than I needed for this week’s juices on Monday. I was limited to that and two lonely carrots for fresh produce, but it turned out to be plenty for dinner, with enough leftover for tomorrow’s lunch.
Bonus: I got to try out my new Japanese knives! Christmas came a little early for me this year—while I was in Tokyo, Mom & Dad bought me a pair of the sharpest knives I’ve ever handled. They must not have read the blog post about my mandolin incident.
The small knife seriously fell through that lemon as if it were butter!
I’ve also had a package of kelp noodles on hand for quite a while now, and they came in mighty handy tonight.
Once I stirred up a tasty dressing using my staple condiments, I’d created not only a yummy dinner, but my first raw creation for quite a while now! It’s been too long…
Cool Noodle Salad
- 1 package kelp noodles (these are raw, but you could also sub 2 servings of tofu shirataki or soba if you prefer)
- 1 cucumber, sliced thin
- 2 carrots, peeled and sliced thin
- 2 tbsp miso
- 1/4 cup raw tahini
- 1/4 cup hot water
- 1/4 tsp sesame oil
- 1 tsp brown rice vinegar
- 1 tsp nama shoyu
- 2 tsp agave
- Prepare noodles according to package instructions (for kelp, just drain and rinse). Place in a large bowl and set aside.
- Slice cucumber and carrots. Set aside.
- Combine sauce ingredients (miso through agave) in a blender and blend until smooth. Alternatively (if you don’t want to get out the blender, which I didn’t), dissolve miso and tahini in the hot water, stirring until smooth. Stir in the rest of the sauce ingredients until evenly incorporated.
- Toss noodles with the dressing and distribute into two bowls. Top with cucumber and carrots.
Feel free to toss the veggies in with the noodles and dressing all at once, if you prefer. I assembled my meal the way I did for the sake of photogenicityness, to be honest. I also happened to have half a package of tempeh languishing in the freezer, so I thawed it and threw half of that on top as well. A few spritzes of Bragg’s are also a nice addition.
That last photo is there just in case you didn’t believe I actually had noodles under Mount Veggie there. I think I expected kelp noodles to be something like tofu shirataki, but they’re actually quite crunchy! I guess that’s why it says “great for salad” on the package. Great for salad indeed! Glad I took their suggestion. The whole meal had a very satisfying crunch to it, and the kelp noodles were very mild-tasting, not seaweed-y at all. I’m glad to have the leftovers for lunch tomorrow, even if it is decidedly not the intended Happy Herbivore recipe (which also involved noodles, incidentally). :(
What’s your favorite crunchy food?