Soba bowls with Roasted Vegetables

I’ve made this dish twice now in two very different ways and it hasn’t failed to really satisfy this sweet and salty and rich and full but light quality I love in my food. The Sprouted Kitchen cookbook inspired me with the soba bowls with tea-poached salmon recipe, so I followed the sauce and soba part of the recipe and then took it in my own direction. That cookbook is absolutely filled with beautifully photographed creations. This recipe tastes better each day and is wonderful cold. I bring it to work for lunch and joyfully sit down in the sun and eat.

 Soba bowls with Roasted Vegetables (inspired by The Sprouted Kitchen) 

Sauce:
3 tbsp sesame oil
2 tbsp tahini
1 large tbsp honey
Zest and juice from 1 lemon
3 tbsp tamari
1 tsp grated fresh ginger
Whisk all ingredients together in a bowl and set aside

 1 package soba noodles
½ acorn squash, skin removed and sliced
1 japanese eggplant, diced
1 red onion, chopped
1 handful green beans
1 handful kale
1 handful shitake mushrooms
1 bunch broccoli
½ jalapeno, chopped into small pieces
1 ear of corn sliced off the cob
Cilantro
Avocado
Sesame seeds
Olive oil
Salt & pepper

Method:

Oven 425. Place the butternut squash and eggplant on a baking sheet, drizzle with olive and salt & pepper. Bake for about seven or so minutes. While the vegetables roast start heating up water in a large pot on the stove. Remove the eggplant and squash from the oven, add the onion, broccoli, green beans, corn and mushrooms to the baking sheet (I used two baking sheets) and return to the oven for another few minutes until they look softened and slightly browned. For the last few minutes add the kale and jalapeno to the baking sheets and cook until the kale is slightly crispy.

Cook the soba noodles according to package instructions and drain thoroughly. In a large bowl mix the noodles with the sauce. Place the noodles in the bowls and top with a generous scoop of the variety of vegetables. Finish the dish with a cilantro garnish, some slices of avocado, a drizzle of sesame oil and a sprinkle of sesame seeds.

Summer Farmer’s Market Fruits with Raw Coconut-Cinnamon Spiced Cream

I made this dish for breakfast and I realized after one bite that it tasted much more like dessert than breakfast. But, as I’ve never been opposed to sweet treats in the morning, I continued eating and enjoying this incredibly smooth and creamy dish. Fresh fruits from your farmers’ market friends are essential. The cream adds some richness and spicy complexity to the dish and would also do well chilled in the freezer before serving.

Summer Fruits with Coconut-Cinnamon Spiced Cream

1 apricot
1 nectarine
3 strawberries
3 figs
Handful of blueberries
6 walnuts
8 almonds
8 macadamia nuts
1 handful shredded, unsweetened coconut flakes
½ frozen banana
A pinch of vanilla powder, cardamom, and ground ginger
¼ cup coconut water
cinnamon

Method:

Slice the fruits and place them in a large bowl. Add the nuts, coconut flakes, frozen banana, spices and coconut water to a powerful blender and blend on high until well mixed. To serve, mix the cream with the fruits and top with lots of cinnamon. This can serve a few people, as it’s very filling. Garnish with mint leaves if you have them on hand.