Kale and Mushroom Stir Fry with Soba Noodles
The weather is getting cooler and cooler by the day here in Northern California and I absolutely love it! Cool weather calls for warm hearty dishes like soups, stews, casseroles and noodles. I am such a huge fan of soba noodles. Well, any type of noodles really, but who isn’t? The Soba noodles have such unique flavor compared to others noodles. Their distinct nutty flavor makes a great pairing with earthy flavored vegetables like mushrooms and kale, so that is exactly what I will be using in this recipe. Even though I will be enjoying this recipe warm as a stir fry, this dish can also be served as a cold salad the next day. Soba noodles are so versatile, which makes packing lunch easy for the next day if you double the recipe.
Soba Noodles are a great gluten free noodle alternative if you can get your hands on pure 100% buckwheat flour noodles. Although the name suggests otherwise, buckwheat flour is actually a gluten free ancient grain and surprisingly not even related to wheat at all. So what gives with the confusing name? If you have a gluten allergy or sensitivity I always suggest checking the ingredients on the label to make sure your noodles are made with 100% buckwheat flour. I have found that some soba noodles can be made with a blend of flours which would no longer make them gluten free.
This recipe serves 2-3 people:
- 8 oz of soba noodles
- 2 teaspoon of avocado or coconut oil
- 1/2 red onion sliced
- 1 bunch of tuscan kale cleaned, destemmed and chopped
- 2 cups of sliced mushrooms
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of avocado or olive oil
- 1 teaspoon of rice vinegar
- 2 teaspoons of aminos or soy sauce
- 1/2 teaspoon of minced garlic
- 1/2 teaspoon of sriracha (1 teaspoon if you like a little kick)
- 1/2 teaspoon of maple syrup
- Juice for 1/4 of a lime
- Salt and pepper to taste
- Add water to a saucepan to prepare the soba noodles per instructions on package.
- In a separate sauté pan add 2 teaspoons of avocado or coconut oil on medium heat.
- Once the avocado oil heats up add sliced onions, stir around for about 2 minutes, next add the sliced mushrooms and continue to stir for another 2 minutes followed by the kale. Once kale is almost cooked thoroughly, turn burner to low heat to keep warm.
- While soba noodles are cooking, whip the sauce ingredients together in a bowl.
- Add cooked and strained soba noodles to the sauté pan with your vegetables but turn the heat off completely so the noodles do not continue to cook
- Lastly, add sesame soy sauce to the noodles, toss well and serve.
It is October 25th and the high today in the Bay Area is 85 degrees, I think mother nature has her seasons a little confused. Where is that Fall weather I was enjoying last week? This heat wave is no joke, it looks like it will be hot all week. With that being said I needed to add some cold items to my weekly meal plan to avoid heating up the entire house (even more) with my oven. But I still wanted something Fall-esque, this salad was the perfect solution. As a matter of fact if the heat continues I will probably be having salads all week, and maybe an ice pop or two.
Shaved brussels sprouts, kale, red onion, pumpkin seeds and pomegranate tossed in honey mustard dressing, I am loving these flavors together. This can be served as a great main dish, starter or side for those warm fall days when mother nature does not want to let go of Summer. This recipe can be friendly most diets, if you are vegan just substitute the honey in the dressing with agave or maple syrup. If you are paleo and want some protein add egg, salmon or chicken. It’s that easy!
- 1 bunch of kale, destemmed, chopped & massaged
- 5 cups (about a pound) of shaved brussels sprouts
- 1/4 of red onion, sliced
- 1/3 cup pomegranate seeds
- 1/4 cup pepitas
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon + 1 teaspoons of yellow mustard
- 1 heaping teaspoon of honey, agave or maple syrup
- 1/2 teaspoon diced shallots or minced garlic
- Salt and pepper to taste
- Wash, destem, chop and massage your kale for 3-5 minutes, I know it sounds silly but you don’t want to skip this step. If you don’t massage the kale it will be very rough.
- Shred the brussels sprouts, I used the slicing attachment to my food processor which made this step quick and easy.
- Whip up the honey mustard dressing, and toss your kale and brussel sprouts in it.
- Slice and top your salad with red onion along with the pepitas and pomegranate seeds.
Coconut Curry Red Lentil Soup
I am part of a soup loving family. We will eat anything soupy or stew-like anywhere, anytime! This recipe in particular is one of my son’s favorites and I can’t say I blame him. Nor do I mind cooking it for him since it is so good and so nutritionally balanced. Providing everything from nutrients, vitamins, and fiber from the vegetables to healthy saturated fats from the coconut milk, and a great source of plant based protein from the lentils. Coconut curry is creamy, flavorful and comforting. Especially this time of year when the weather is starting to cool down.
- 2 teaspoons of coconut oil
- 2-3 garlic cloves chopped
- 1 yellow onion, diced
- 2 celery stocks, chopped
- 2 carrots sliced
- 1/2 a bell pepper, color of your choice, chopped
- 2 cups of leafy greens of your choice, destemmed & chopped (kale, swiss chard, or spinach)
- 1 can of diced tomatoes (BPA free) or 1 3/4 cup of fresh diced tomatoes
- 1 canned full fat coconut milk (BPA free)
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground ginger or 1/2 an inch knob of fresh ginger, grated
- 2 heaping teaspoons of red curry paste
- 1 wedge of lime
- 5 cups of vegetable broth
- 2 cups of red split lentils
- Cilantro (optional for topping)
- Green onions (optional for topping)
- Place coconut oil to your pot over medium heat. When melted, add chopped onion, sauté and stir around until translucent, about 3 minutes. Add garlic, and continue to stir and sauté for another minute.
- Now place all of your vegetables except your greens to the pot. Stir around to coat with oil then add your ginger, salt, red curry paste and squeeze in that wedge of lime. Mix around until all vegetables are coated with seasonings.
- Toss in tomatoes, coconut milk and five cups of vegetable broth. Bring to a boil
- Reduce heat and add lentils, simmer for 25 minutes
- Remove from heat, add greens and stir.
- Optional: Top with more lime, cilantro and/or green onions and enjoy