January 27, 2012

Vegan Inspiration - Soba Salad


It is never too late to change a habit. A habit is a habit is a habit - correct? The 21-Day Vegan Challenge has certainly proven me that if you break that habit (be it anything at all) and give yourself time to adapt (21-30 days), you will succeed. "I could never give up cheese", I used to say. "I only really eat a little bit of dairy", was my other excuse. Now, after over two dairy-free months, I feel no need or urge to eat dairy and I think this feeling is even stronger after finally opening my eyes to all that goes on in the dairy industry (not to mention the egg industry!). I strongly believe that certain things only happen when the time is right. Be it career, dietary or lifestyle, the change will happen when you are ready for it. Being vegan finally feels right for me, and like so many other vegetarians, the transformation into a vegan feels natural.

If I can single out one person that has greatly inspired me throughout this transformation, I would have to give the credit to Colleen Patrick-Goudreau. Her tireless work to promote animal rights, veganism and compassionate living is truly inspirational and I am so thankful for all the work that she does to educate, motivate and encourage people, not to mention all the wonderful work that she does for the animals too, of course.

This recipe is inspired by Colleen and I think this salad is a great example how nourishing and delicious vegan food can be. I do encourage you to invest in 100% soba (buckwheat) noodles, since they have superior taste and texture to those with only a small amount of buckwheat flour in them. I am not a fan of wheat noodles, but these I am more than happy devour. Enjoy!


 Soba Salad
(Recipe inspired by Colleen)

1 packet 100% soba noodles
2 carrots, julienned
1 scallion/green shallot, finely sliced
1 small red capsicum, finely sliced
3-4 tablespoons sesame seeds, toasted
2 tablespoons sesame oil (cold pressed, this isn't as strong tasting!)
1 tablespoon apple cider vinegar
1 teaspoon tamari or Bragg's all purpose seasoning
pinch of chilli flakes

1. Cook the noodles according to the packet instructions, about 6-8 minutes. Drain and rinse with cold water.

2. Combine the noodles, carrots, green shallot, capsicum and sesame seeds in a bowl. Toss to mix.

3. Combine the sesame oil, apple cider vinegar, tamari and chilli in a small bowl and whisk to combine. Add the dressing into the noodles and toss to mix.

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I am planning to do more posts on vegan foods and vegan living in the near future, but in the mean while, please take a moment to browse through Colleen's website and especially her podcasts and videos.

8 comments:

  1. A marvelous salad! So fresh and delicious.

    Cheers,

    Rosa

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  2. Yum! I love soba noodles - takes me straight back to Japan :) Thanks for the wonderful recipe :)

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  3. This was pretty much my dinner last night! I love soba noodles. I had mine with black sesame seeds though, I prefer the nuttier taste and they're really good for you!

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  4. What an interesting variation on a theme: have loved soba noodles for ages, but shall certainly follow this recipe to the proverbial 'T', as it is so colourfully simple with ever present pantry ingredients!

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  5. I was interested to dicover that buckwheat is neither a grain, nor a seed, but a fruit!

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  6. Beautiful salad Maria! You'll make everyone crazy about soba with this post. :-)

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  7. I didn't know buckwheat was a fruit either :) Wow that's so healthy ~ gotta try this salad soon :)

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