Tag Archives: Sesame

Soba Pesto Salad


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


  • 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


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. In 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.


Delectable Pistachio Granola Bars


Oh sweet baby!

Firstly, I deeply apologize for being absence! My computer is being a butt and the mouse works periodically and school is in full swing and I injured my back and I’m just FULL of excuses so let’s get on with the food. 

Secondly, I made these positively decadent granola bars. I just… don’t even know where to begin. The tart dried cranberries and lemon zest combines with the coconut and dates is nearly too much to handle. They are comfortably filling, have an awesome flavour AND have healthy ingredients! 

The one thing I found with these bars is that they are kind of… I want to say gooey but that’s not the appropriate word. And neither is soft. They just kind of, ever so slightly fall apart. I’m not sure if I need to make a second “egg” or if I need more oats or more coconut oil or WHAT. Maybe I just should have baked them a wee bit longer. Regardless they are still phenomenal. 

One other comment I have on them is that cutting them into 16 was wise of me (in my personal taste-bud opinion). Simple because eating a whole bar of this was a bit of a flavour overload. Of course GOOD flavours, but the smaller portions made me appreciate them even more. Everything in moderation or something… 

Next time I make these, I’d like to top them with melted dark chocolate and/or cocoa nibs once they have come out of the oven. Speaking of next time, an idea I have for a flavour of granola bar is tahini, banana and cinnamon. Does that sound revolting or intriguing or delicious? I shall find out soon enough.

Recipe inspired from atastylovestory.com

DELECTABLE PISTACHIO GRANOLA BARS (Makes 16 squares or 8 hearty bars)

  • 1 flax “egg” (1 tablespoon ground flax+3 tablespoons water)
  • 2 ripe bananas
  • 1 teaspoon coconut oil
  • 6 soft Medjool dates
  • 1 cup rolled oats
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup almonds, chopped
  • 1/2 cup pistachios, chopped (1/4 cup reserved to top)
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • zest of one lemon (preferably an organic lemon!!)
  • 1/2 teaspoon cardamom
  • 1 vanilla bean, scraped (or 1/4-1/2 teaspoon pure vanilla extract)
  • pinch of salt


Preheat the oven to 350F and line a square pan with parchment paper.

Mix the flax egg and let stand for 10 minutes to thicken. Meanwhile, mash the two bananas really well with the coconut oil and dates (if you’re not patient enough plop the bananas, coconut oil and dates into a food processor) and mix in the flax egg. Add the remaining ingredients (except 1/4 cup pistachios) into the wet. Squish the mixture into the prepped spare pan with a spoon or fork and top with the remaining pistachios. Again, squish the pistachios into the granola to ensure they stay in the bars. 

Bake for 20-25 minutes (until they are golden and firm). Once cooled, cut into 8 or 16 pieces. Devour. 





Butternut Squash & Tahini Dip



Again, a simple dish!

This recipe is altered from Ottolenghi’s Jerusalem (Again…). Originally this spread was thickened with greek yogurt, and since I don’t eat yogurt, I simply omitted it. I roasted the squash with the skin on and simply peeled it off once the squash was baked. One could eaily remove the hassle by peeling the squash before roasting. However I had an indredibly difficult time peeling it so I simply waited until after it was roasted.

This spread is perfect with any plain or flavoured crackers or in a sandwich or wrap. The roasting of the squash makes it easy to mash into the tahini with a fork so no food processor or blender is required! Plus the coarse and chunkier texture is a great change from the ultra smooth hummus-like pastes I’m used to.


  • 1 large butternut squash, quartered and sliced into 1/4 inch crescents
  • 3 tablespoons grapeseed oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 6 tablespoon tahini
  • 2 medium sized garlic cloves, minced
  • 2 teaspoons sesame seeds
  • 1 1/2 teaspoon maple syrup
  • 3 tablespoons cilantro, chopped
  • salt


Preheat oven to 400F.

Spread the squash on a roasting pan (for easier clean up and easy removal of squash slices, place the slices on parchment paper). Mix the oil, cinnamon, cardamom and 1/4 teaspoon salt in a small bowl and brush onto the squash. Bake for 20-25 minutes, until the squash provides NO resistance when poked with a fork. Remove from oven, and as hot as you can handle, cut off the skin. Leave to cool.

In a medium bowl, combine cooked squash, tahini and garlic. Smash with a fork until it forms a coarse paste.

If you plan on presenting this nicely, spread the dip on a platter and sprinkle with sesame seeds, drizzle the maple syrup and garnish with cilantro.

Serve with your favorite crackers or veggies!

I’d love to try making this with mashed chickpeas incorporated. Or I would overcook red lentils and mash them with the squash for an added protein boost. Regardless, this is a crowd pleaser, takes minimal effort, and tastes great. I loved opening my tupperware for lunch and seeing the beautiful spread inviting me to dig in after a long morning of dancing.