Tag Archives: vegetables

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.


Super Simple Solo Salad – Cranberry Cashew & Kale



Have you ever had one of those days where you’re just sitting in a moment, questioning where the day has gone? You feel simultaneously worthless and full of splendor. As if you’ve accomplished nothing and everything in this day. It’s peculiar that’s for sure… so in this anomaly of a moment I realized I hadn’t eaten since breakfast and set out to make myself a filling salad. Only having to feed myself is a feat. I struggle with the serving size of a recipe and I too often make either one HUMONGOUS meal or two smaller meals… it’s frustrating to say the least. 

However, for the first time I made myself a wonderful little one serving salad that was quick to make and the perfect size. The cool thing about this recipe, some may say that this is common knowledge, is that you can adapt it to whatever you have in the fridge. Seriously, any kind of vegetables will work! It’s just a matter of throwing it together and shoveling it in your face.

I questioned myself in wanting to post this, but I think it gives a good base for salad making. I go by these simple rules:

  • 90% veggies (with a big leafy green base)/10% fruit
  • top with nuts, seeds or grains (dried fruit is common too)
  • make a dressing that has and oil base (olive oil is my go to), an acidic taste (lemon juice or any type of vinegar) and a sweet taste (agave nectar, maple syrup, honey)
  • Finish with a wee bit of salt and pepper

Salads are the best and easy and fun and nourishing. However, I’ll finish my ramble and let you get on to your own salad creations!!

SOLO SALAD – Cranberry Cashew & Kale (serves 1)

  • 1 medium handful baby kale, or spinach (or greenery of choice)
  • 2 radishes, sliced
  • 1 cremini mushroom, chopped
  • 1/4 of a medium zucchini, chopped
  • 1/4 of a pink lady apple
  • 10 parsley leaves
  • 10 cashews, chopped
  • 1 tablespoon dried cranberries
  • salt
  • pepper
  • olive oil
  • balsamic vinegar
  • agave nectar


Mix the greenery, radished, mushroom, zucchini, apple, and parsley in a small bowl. Top with the dried cranberries, cashews, a pinch of each salt and pepper and a drizzle of the olive oil, balsamic vinegar and agave nectar. 

If you wish, you can mix the salad again to evenly incorporate everything.