Tag Archives: Pesto

Soba Pesto Salad

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Soba noodles are yet another one of my weaknesses. Especially King Soba brand. They have the COOLEST flavours. The pumkin, ginger and rice are my favorite, but a close second are the black rice noodles. They go with anything and everything, not to mention they have a perfect consistency. I used the Millet & Brown rice noodles here simply because I wanted the pesto to be the main focus of this dish.

I made up a pesto with whatever I had left over in the fridge and added lots of garlic. You could use any type of noodle or pasta or grain with this. I imagine quinoa or pasta shells or vermicelli would be awesome! Also, I was thinking that maybe excluding the noodles and adding a few more veggies (like more peas!) would make for a good wrap or pita! Even slicing, rather than chopping, the vegetables could make for a good pesto sandwich! SO MANY POSSIBILITIES. This salad kept will in the fridge for a few days which meant I had a bunch of at-school-meals all prepped.

SOBA PESTO SALAD (serves 4):

  • 250g Soba noodles (I package of King Soba Millet & Brown Rice noodles)
  • 2 cups spinach, roughly chopped
  • 1 shallot, chopped
  • 4 brown mushrooms, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup peas
  • 2 tablespoons hemp hearts/seeds
  • 1 4 inch x 4 inch cube of Extra Firm Tofu
  • juice of 1/2 lemon
  • 1/4 teaspoon salt
  • pepper to taste

PESTO:

  • 1/2 cup basil
  • 1/4 cup flat leaf parsley
  • 1/4 cup olive oil
  • 1 tablespoon tahini
  • juice of 1/2 lemon
  • 2 large garlic cloves
  • 1/2 avocado
  • salt

Method:

Bring a large pot of water to a boil and cook the soba noodles according to package (about 5 minutes). Drain, refresh under cold water and set aside to cool.┬áIn a large bowl, mix the spinach, shallot, mushroom, cucumber, peas and hemp hearts with the soba noodles once they’ve cooled.

In a small bowl, crumble the cube of tofu quite finely with your hands and mix with the lemon juice and salt. Set this aside while you make the pesto.

For the pesto, blend all the ingredients in a blender (or magic bullet as I do!!) until thick and creamy.

Finally, mix the lemon-y tofu and pesto into the soba noodles and vegetables.

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Potatoes! Pt.2

On to the pesto & peas potato salad. Okay, I cannot lie, I really impressed myself with this one.

I ate this salad with some fried up Field Roast vegan frankfurters. Once again, this recipe was inspired by Ottolenghi’s “Plenty” book.

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Pesto & Peas Potato Salad (serves 4 as a side):

  • 1 cup frozen peas
  • 1lbs baby potatoes
  • 1/2 cup chopped kale
  • 1/4 cup chopped parsley
  • 1/4 cup basil leaves
  • 3 tablespoons lemon juice
  • 1 table spoon lime juice
  • 1/2 an avocado
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1 teaspoon Apple Cider Vinegar
  • bunch of fresh mint leaves, chopped
  • pepper to taste

Method:

1) Place the potatoes into a pot of boiling water and let cook for 15-20 minutes.

DSC_02022) While the potatoes are cooking, place the chopped kale, parsley, basil, lemon and lime juice, avocado, garlic and salt into a food processor or blender. Once a sort of paste has formed, slowly pour in the olive oil to create a thick pesto. Pour into a small bowl.

3) Drain the potatoes and cut in two (or four) as soon as you can handle them. Pour over the apple cider vinegar then pour in the pesto and add the peas. Toss with the mint, slightly crushing the potatoes to help blend the flavors. Season with pepper and enjoy!

 

As I said, I served this with Field Roast brand Frankfurters (Check them out! http://www.fieldroast.com/products/retail/frankfurter/). I chopped them up and friend them with garlic and onions. Super tasty AND protein rich (Each ‘furter has 26 grams of protein!).