With temperatures reaching about a billion degrees, cold dinner is where it’s at. I could live off this vegan sunflower butter buckwheat noodle bowl through the dog days of summer. It’s my jam. With the house all but melting into The Bay, we’ve found another new evening groove to keep the babe cool and mama sane.
A walk with daddy – all his idea.
As soon as he gets home from work, Lucas straps Zoella into the stroller to cruise the neighborhood. Just the two of them. An hour and a half later, I hear tales of their daddy/daughter adventures – park explorations, a hike to the top of Albany Hill to see just how far baby dinosaur noises echo, and a short jog back in time for bed. Pretty darn cute right? It’s been going on five days now. You know how I know it’s been exactly five days?
That’s when Pokémon Go was released. (Cue some SERIOUS eye rolls). He had me fooled for three days before I discovered it on his phone.
No complaints though because it gives me a solid chunk of time back in the kitchen testing recipes and exploring cookbooks to make things like this sunflower butter buckwheat noodle bowl from Heather Christo‘s Pure Delicious.
Pure Delicious contains an arsenal of recipes free of the eight most common food allergens: gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish, or cane sugar. And yet they’re all still brimming with intrigue and flavor. Heather’s recipes cover a large cross-section of food allergies, but she also recognizes that – and this is key – every person is different. While some might have additional foods that don’t agree with them, others might find that one or more of these typical allergens are totally fine for their diet – and that’s okay!
This cookbook is a roadmap to guide folks toward finding their own food sensitivities while still enjoying food, and the recipes are easily adaptable to suit those needs – recipes like chocolate coconut caramel bars, lemon artichoke hummus, and hot spinach, strawberry, and bacon salad (like srsly omg).
Take me, for instance, I steer clear of gluten, but soy and I are a great buds. So I topped Heather’s ginger sunflower butter buckwheat noodles with edamame and added a splash of tamari to umami it up, but I’ve also left suggestions if you’re looking for a soy-free version. These buckwheat soba noodles are all at once creamy, spicy, and nutty (without nuts!), and they make the perfect base for whatever veggies or protein you want to throw on top. My adaptation adds layers of fresh crunchy veggies and aromatic mint, transforming the noodles into a bowl fit for a meal.
Bonus: Like pizza, it gets even better eaten cold straight from the fridge. If you’re lucky enough to have leftovers…
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- 1 pound soba noodles (for gluten-free version, make sure you look for 100% buckwheat soba noodles, which I can find at Whole Foods)
- 3 garlic cloves
- 1 3-inch piece of fresh ginger, peeled and thinly sliced
- ½ cup rice vinegar
- ⅓ cup sunflower butter
- ¼ cup unsweetened coconut milk beverage
- 2 tablespoons sambal oelek
- 1 tablespoon tamari sauce (or coconut animos for soy-free version)
- ⅓ cup edamame (replace with snap peas for soy-free version)
- 1 red bell pepper, cored and julienned
- 1 cucumber, cut in half, seeds scooped out, and thinly sliced
- 2 green onions, cut on the diagonal
- 10-15 mint leaves, ripped into pieces
- 2 teaspoons sesame seeds
- Bring a large pot of water to boil over medium-high heat. Add the edamame and red bell pepper, blanching for just 2 minutes. Use a fine mesh sieve to remove the edamame and bell pepper, then rinse with cold water and set aside.
- Add the soba noodles to the boiling water and cook according to the package instructions, about 6-8 minutes. Drain and rinse the noodles with cold water until cooled completely. Drain well and transfer to a large bowl.
- In a food processor or by hand, finely mince the garlic and ginger. Add the rice vinegar, sunflower butter, coconut milk, sambal oelek, and tamari sauce and process until completely smooth.
- Gently toss the soba noodles with the sauce. Add the blanched edamame and red bell pepper, cucumber, green onions, mint, and sesame seeds and gently toss to combine.
- Divide between four bowls and serve immediately or refrigerate and serve chilled.
Recipe reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC