Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad

Nectarine, Tomato, Grilled Corn and Watercress Summer Salad with Pistachios in an Orange Mustard Vinaigrette

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
With hot weather finally on its way in Montreal, were all looking for light meals that’ll keep us cool. Peaches and nectarines are SO delicious this time of year and have made their way into my breakfast, lunch and dinner! Although I often throw whatever vegetables I have in my fridge into my salads, it is really beautiful to serve a well composed salad for company (and of course, yourself!) This summer salad features ingredients that are in season, making it naturally delicious and very refreshing for the upcoming warm summer days. The tart peaches match perfectly with the sweet tomatoes, bitter greens, juicy corn and crunchy pistachios. Once its tossed in that orange mustard vinaigrette it brings out the flavour of every ingredient! It makes for a perfect light lunch, appetizer or base for any protein. Hope you love it!
IMG_8374Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
Serves 2-3

Salad Ingredients:

• 2 tomatoes (heirloom works great!), quartered
• 1 summer squash, cut at length
• 1 nectarine, cut in wedges
• 2 large handfuls watercress, washed and dried
• 2 ears of corn, niblets removed from core
• 3 tbsp shelled pistachios, roughly chopped
• 1/2 shallot, thinly sliced
• 3-4 radishes, sliced
• 1 tbsp olive oil
• salt and pepper

Dressing Ingredients:

• the juice of 1/2 an orange
• 1 tsp apple cider vinegar
• 1 tsp whole grain mustard
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped chives
• salt and pepper

Directions:

1. Start by preparing the corn. Heat 1 tbsp of olive oil on medium/high in a small skillet. Add your corn niblets and season with salt and pepper. Cook until slightly charred.
2. For the dressing, add whole grain mustard, honey, freshly squeezed orange juice and apple cider vinegar in a small bowl. Whisk until combined. While whisking, slowly add your olive oil until the dressing is combined. Season with salt and pepper. Add chives. Taste and adjust seasoning to your liking.
3. Once the corn has browned, remove from pan and set aside. In your hot pan, add your summer squash and lightly cook (2-3 minutes). You can of course leave it raw, but its nice to quickly sear off the squash for a nicer texture and flavour.
4. Remove the squash from the pan and set aside.
5. Begin to assemble your salad. On a large plate or in a bowl, add all salad ingredients and toss with citrus dressing. Garnish with pistachios, freshly cracked pepper, and more chives if you desire!

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette

Baked Falafel Bowl

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Falafel is a go-to vegetarian comfort food across the Middle East. While traveling in Israel I had many falafels, which are traditionally served in a pita with pickled vegetables, hummus, or a tahini based-sauce. The name is often confused or interchanged with equally delicious shawarma which is various meats cooked on a spit. Falafel is traditionally made with chickpeas, flour and spices then deep fried for an amazingly crunchy snack or meal. I eventually had to stop eating the falafel because of how sick I felt which was most likely from the combination of deep-frying and gluten.

I am so excited about this recipe! Finally, I have found a way however to enjoy falafel stomachache-free and with no bloating. Keep in mind however; chickpeas do contain sugars that humans cannot digest so if eaten in mass quantities some digestive upsets can occur. These falafels are gluten free, dairy free, and vegetarian. I personally love eating out of bowls, mugs, cups etc… It is weird but I always preferred a platter to a sandwich. I like making my own little combinations on my fork or mini sandwiches with gluten free pita on the side. I placed mine in a bowl with grated carrot, Israeli salad, brown rice, pumpkin seeds and my homemade hummus! Feel free to wrap yours in a whole grain pita, top on quinoa or place on top of salad (which I had for lunch the next day, yummy!)

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Serves 2-3

Falafel Ingredients:

•One 15-oz. can chickpeas, well drained or 2 cups fresh (see my homemade hummus recipe for directions)
•1 french shallot or 1/2 red onion, roughly chopped
•2 tbsp olive oil (divided)
•1/4 cup almond flour (you could also use chickpea flour)
•3 tbsp roughly chopped fresh parsley
•1 1/2 tbsp (about 3 cloves) chopped garlic
•1/2 tbsp ground coriander
•1/2 tbsp ground cumin
•3/4 tsp salt
•1/2 tsp baking powder
•1/2 tsp fresh lemon juice
•1/8 tsp paprika, or more to taste
• a few dashes hot sauce
• salt and pepper, to taste

Bowl Ingredients:

• 3 carrots grated (I used a box grater)
• 4 radish thinly sliced (optional)
• 1 1/2 cups short grain brown or wild rice
• 2 tomatoes diced
• 1/2 cup diced cucumber
• 1/2 tbsp red wine vinegar
• a good squeeze of fresh lemon juice
• 2 tbsp roasted pumpkin seeds or toasted sesame seeds
• 1 tbsp chopped fresh parsley
homemade hummus (store bought is fine too!)
• fresh lemon wedges for serving
• salt and pepper to taste

Makes about 18 Falafel (Serves 3-4 people)

Directions:

1. Preheat oven to 450 degrees F.
2. Combine all falafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
3. Using a tablespoon, scoop mixture out and form into balls. Brush with remaining tablespoon olive oil.
4. Bake on a cookie sheet for about 40-45 minutes, making sure to flip half way through until brown and crisp.
5. While the falafel is cooking, prepare the rice (follow directions on bag) and grate carrots.
6. For the israeli salad: Mix in a small bowl cucumber, tomatoes, parsley, red wine vinegar and lemon juice, salt and pepper.
7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or in on medium heat in a dry pan until the oil is released.
8. Arrange falafel, rice, carrots, israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!

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