• Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Uncategorized,  Vegan,  Vegetarian

    Chipotle Inspired Sofritas Burrito Bowls (Vegan+GF)

    I’m feeling some serious taco Tuesday vibes today, what do you think?

    Wow, it feels like it’s been ages since I’ve added a fresh recipe to the blog. Oh yeah, it has! This whole deal with moving a website has been way more than I bargained for if I’m being honest. I’m happy to say that I’m nearly done sorting everything out but I was just dying to share a recipe today. I mean, I haven’t added a new one all year!

    These bowls are a nod to the popular restaurant chain’s menu item, sofritas. I’d never actually tried this, much less made it, until this past Summer. My cousin came to visit and asked if I’d ever made it before and you guys know I’m a sucker for trying things I’ve never tried before. Anyway, I feel like she deserves the credit for this very belated recipe showing up today.

    The rest of the bowls are pretty self-explanatory. I went very simple with everything except for the rice and the sofritas. If you’re making this for your family you can obviously change up what you put in your bowls. You can also skip making the Spanish rice and simply serve plain steamed rice if you like. Using this all as filling for tacos and burritos is also an option. Oh, or make loaded nachos!

    Now let’s talk a bit about the sofritas. For anyone who’s unfamiliar with Chipotle, you may be wondering what it even is. Well it’s basically taco seasoned tofu and it’s surprisingly delish. I honestly don’t use tofu very often but it’s been growing on me recently. As for the cooking method, you start by “frying” the tofu. I know it’s typically done with oil but I’ve left it as optional in the recipe.

    One of my New Year’s resolutions has been to cook without oil as much as possible. I feel like it can be an unnecessarily controversial subject whether oil is healthy or not but personally I just don’t see the need for it in a dish like this. If you use a good non-stick pan it’s so easy to cook without it. For those of you asking, this is the one I’m currently using. I’ve honestly always cooked this way but ever since I began writing recipes of my own I always felt the need to include it in my recipes because that’s what everyone else does. That’s another goal of mine this year, to not do something just because I feel pressure to. If you’d like to use oil that’s totally fine, by the way. This recipe is perfect for taking and adapting to fit what you enjoy.

    Chipotle Inspired Sofritas Burrito Bowls (Vegan+GF)

    Get your Mexican food fix tonight with these delicious and filling burrito bowls with all the flavors!

    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 6 -8 servings

    Ingredients

    Sofritas Tofu:

    • 1 15 ounce block extra firm tofu
    • 1 large green bell pepper seeded and diced
    • 1 medium onion diced
    • 1 jalapeno seeded and diced
    • 3 cloves garlic minced
    • 1/2 cup tomato salsa
    • 1/4 cup tomato paste
    • 2 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon lime juice
    • 1 teaspoon coconut sugar or maple syrup

    Spanish Rice:

    • 2 tablespoons olive oil
    • 1 small onion finely chopped
    • 3 cloves garlic minced
    • 2 cups long-grain white or brown rice
    • 1/4 cup tomato paste
    • 1 can diced tomatoes and green chiles
    • 2 cups vegetable broth
    • 1 teaspoon oregano
    • 1/2 teaspoon cumin
    • 1 teaspoon salt

    Bowls:

    • 2/3 cup black beans + 2/3 cup whole kernal corn warmed
    • 1 can refried beans warmed
    • 2 cups iceberg or mixed greens lettuce shredded

    Optional Toppings:

    • tomato salsa
    • guacamole

    Instructions

    Spanish Rice:

    1. Combine onion and garlic in a large skillet with about 1/4 cup water and saute over medium high heat for 3 to 4 minutes until softened and browned. Pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 25 to 35 minutes until rice is tender and liquid is absorbed. If the liquid is absorbed before the rice is tender add a bit of water to the pan.

    Sofritas Tofu:

    1. In a non-stick skillet, fry the tofu slices for about 2-3 minutes until browned. (If you want you can add oil but I find if I use a good pan it's not necessary). Remove from pan and place in a separate dish to cool for a moment.
    2. Add the peppers, onion, garlic, and jalapeno pepper to the pan and saute with a bit of water until softened (again, oil is optional). Chop the tofu slices into small bits and add to the pan along with the salsa, tomato paste, 1/2 cup water, and seasonings. Add a bit more water as needed until the mixture is evenly mixed. Simmer for about 10 minutes until fully heated through and the liquid is absorbed.

    Bowls:

    1. Fill your bowls with desired amounts of sofritas, rice, bean/corn mixture, refried beans, lettuce, salsa, and guacamole. Enjoy!


  • Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Harvest Time Apple & Pumpkin Chili (Vegan+GF)

    Please tell me you’re week needs some delicious comfort right about now because, if so, this is exactly what you need!

    How do you feel about chili? To me it always seems like chili is one of those meals that doesn’t get appreciated enough. I don’t get it, it’s so homey and chock full of flavors, oh, and you can load it with so many good things like guacamole and eat it with cornbread, YUM!. Plus, it’s versatile and you can do so many things with it (Hello chili-cheese fries!), what’s not to love?

    I have to tell you, even within my own family chili isn’t the most popular. I mean, everyone will eat it but it isn’t a favorite by any measure and it’s never a first choice. I find it surprising too, because usually everyone really enjoys it once it’s made and wonders why we don’t have it more often. But then when it’s gone they quickly forget how good it is and it plunges down on the popularity list until the next time I feel like reviving it and convincing them how great it is.

    A few days ago I realized how long it had been since my last cozy warm soup or chili recipe, way too long I’d say. That’s why I started brainstorming for what type I should make, and with it being October, I felt like doing something fun and festive would be a good idea. It just so happened that I had finally gotten around to roasting a pumpkin on the same day. I was trying to get myself into an autumn food mood.

     

    Something else to confess, I honestly used to be really grossed out by the idea of eating the flesh of a pumpkin. Mostly I think it was because of all the years my mom and dad would carve pumpkins with us as kids. Oh my goodness, those are really fun memories. I’ll never forget the first time my dad asked me to help clean one of them out, you know, because you have to stick your hands into the stringy, seed-filled center in order to do it. I loved helping even though how the smell was so squashy and the feeling of it on my hands made me want to gag a little bit. Yeah, so that’s why I never considered actually eating them. In my mind they were simply organic mediums for seasonal art.

     

    So this variation of chili just might be my new favorite. In the past I’ve made it with Mexican flair, or tried different beans, or tested multiple levels of spiciness. Like I said, it’s so versatile. This one though, it’s just so full of nostalgic tastes of autumn that I can’t see ever beating it. And if you happened to browse the ingredient list yet, then yes, I did put apples in it. You’re going to have to trust me on this one guys, it’s so good!

     

    This would be a great tailgate party meal and, if you’re as into leftovers as we are, you should know it actually gets better next day! One more thing, don’t forget to serve it with all the good toppings you like. I added pumpkin seeds (or pepitas) this time to complete the whole picture and because I’m having a moment with them right now. Yeah, you can’t skip the pepitas!

    Harvest Time Apple & Pumpkin Chili (Vegan+GF)

    Cuddle up tonight with a bowl of this comforting and healthy chili featuring some of Autumn's best produce!
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes

    Ingredients

    Chili:

    • 1 medium onion diced
    • 1 medium bell pepper seeded and chopped
    • 1 large apple peeled, cored, and diced
    • 2 cups fresh pumpkin peeled and cut into small cubes*
    • 6 cloves garlic minced
    • 1 jalapeño pepper seeded and minced
    • 1 cup tomato paste
    • 1 cup tomato sauce
    • 1 tablespoon cider vinegar
    • 3 cups water plus a little more as needed
    • 2 tablespoons molasses
    • 2 tablespoons liquid smoke
    • 2 tablespoons sriracha optional
    • 2 tablespoons low-sodium soy sauce
    • 3 tablespoons coconut sugar or 2 tablespoons brown sugar
    • 2 cups cooked lentils drained and rinsed
    • 2 cans white white beans undrained
    • 1 can cooked black beans drained and rinsed
    • 1 teaspoon black pepper plus more to taste
    • 1 teaspoon sea salt plus more to taste

    Spices:

    • 2 tablespoons chili powder
    • 1 teaspoon cumin
    • 1/2 teaspoon rosemary
    • 1/2 teaspoon thyme
    • 1 1/2 tablespoons cinnamon
    • 1 teaspoon cloves
    • 1 teaspoon freshly grated nutmeg
    • 1/2 teaspoon allspice
    • 1 teaspoon ginger
    • 1 1/2 tablespoons cocoa powder

    Optional Toppings:

    • roasted pepitas
    • chives or green onions
    • coconut yogurt

    Instructions

    In a large, high-sided pot or skillet. Add the water, onion, bell pepper, apple, pumpkin, garlic, and jalapeño, and cook for 8 - 10 minutes until the pumpkin is tender. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.

    Season to taste with additional salt and pepper if desired. Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well.

    Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast. My favorite is to eat it on top of regular or sweet potatoes!

    Recipe Notes

    *If you have the time or it is more convenient, you can use roasted pumpkin cubes instead and simply add them to the chili in step 3.

     

  • Appetizers,  Bread,  Dairy Free,  Gluten Free,  Holiday,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Autumn Squash Soft Pretzels (Vegan+GF)

    It’s getting so close to being officially Autumn and I’m so psyched!

    I won’t even bother starting on how much I love this time of year because I’m afraid it’s all I’ve been talking about lately. However, I will give fair warning that I’m almost certainly going to be getting a little excited about the theme in my coming recipes.

    So with these pretzels, I was thinking back to a recipe for dinner rolls that I made using pumpkin. It’s a similar idea, but let’s be honest, pretzels are way more fun. I had some different squashes that I wanted to try and both of them turned out well. One was a butternut squash and the other was an acorn squash. I preferred the butternut but the acorn squash was also very good. Pumpkin would work for these also, or any other type of squash that you might have.

    Okay, and since we all know that a pretzel goes so well with a cheese dip, you should definitely consider making this “cheese” dip.  I’m thinking about how much fun these would be at a Fall festival or party. Especially because these are pretty allergy friendly. Even though I don’t have a gluten allergy, I really enjoy trying out different flours in baking just to see how it turns out. These are also dairy free and vegan so just about everyone can enjoy them.

    Also, if you’re wanting to make these into a fun treat you should definitely try switching out the salt with some cinnamon and sugar. Then these become like churro pretzels and they go so well in a chocolate sauce if you’re feeling extra fancy.

    My little sister and I have been making a Fall bucket list of activities we want to do. Many of the items on our list are centered around a recipe, but I’m also hoping to visit a pumpkin patch and enjoy some other fun things. Tell me, what’s your favorite Autumn activity?

     

    Autumn Squash Soft Pretzels (Vegan+GF)

    Embrace the Fall harvest by making these soft and delicious pretzels that are sure to fill you're house with a wonderful aroma of freshly baked bread!
    Prep Time 25 minutes
    Cook Time 25 minutes
    Resting Time 1 hour
    Total Time 1 hour 50 minutes

    Ingredients

    • 3 cups autumn squash any variety such as butternut or acorn, sliced or cubed
    • 1 cup water
    • 1 tablespoon baking powder
    • 1 tablespoon active dry yeast
    • 1/4 cup coconut sugar or regular
    • 1/2 teaspoon salt
    • 2 cups gluten free flour
    • 3 cups oat flour
    • 2 tablespoons arrowroot starch plus more for work surface (or corn starch)
    • 1 tablespoon baking soda
    • 3 cups water
    • course sea salt for topping optional
  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    Asian Kale Watermelon Salad + Sesame Peanut Dressing (Vegan+GF)

    I think I’ve cut about a bajillion watermelons this Summer. Not even joking, I’ve probably cut at least 100. We’ve got this little planter box out in our backyard that we’ve been using and a sort of compost pile for the moment. There are so many rinds out there that it looks like a freaking watermelon graveyard. In fact, my little sister told someone we were trying to grow watermelons (LOL).

    So I don’t know if you’ve ever heard of this combination before, but I’ve been so curious to see what it was like. I’m guessing that many people would find this a very strange combination and I’d have to say I understand where they’re coming from. On the other hand, I really love anything that’s covered in a peanut sauce. I also love every single ingredient in this separately so I decided to finally give this a shot.

    My verdict? Well, obviously you can tell from the fact that I’m sharing it with you I really loved it. Even more than that, I think it’s a great way to use the last watermelons of this season. Omg, I’m so sad that they’re starting to go out of season but I’m also the type of person who likes to save dessert for last. What I mean by that is that I enjoy keeping seasonal things in they’re proper season so that they’re more enjoyable. Except berries, those I HAVE to have all year long so I don’t mind cheating tbh.

    Anyways, this salad is super simple to throw together and you can use literally any veggies you’d like. The main key is to add the watermelon for that pop of refreshing sweetness. I know it sounds really weird but it’s so good.

    I used some of the veggies I had on hand like radishes, carrots, and zoodled zucchini. You can of course change any of these with something you like better. Snap peas and mushrooms would be amazing for sure. Let me know if you’re brave enough to try this and what you think. I’ve been eating this everyday this week and I’m still loving it.

    Asian Kale Watermelon Salad + Sesame Peanut Dressing (Vegan+GF)

    This wildly unique combination is such a great Summer dish. Serve it as a side or throw in some beans and tempeh to make a delicious lunch. Serve as soon as possible.
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes

    Ingredients

    Sesame Peanut Suace:

    • 1/4 cup natural peanut butter
    • 1/4 cup tamari or soy sauce
    • 1 teaspoon freshly grated ginger
    • 1 teaspoon minced garlic
    • 1 tablespoon chili garlic paste
    • 1 tablespoon maple syrup
    • 3 tablespoons rice vinegar
    • 1 teaspoon sesame oil optional

    Salad:

    • 2 cups fresh watermelon in small cubes
    • 3-4 mandarins peeled and separated
    • 3 cups fresh kale stems removed and finely chopped
    • 1 cup purple cabbage finely chopped
    • 1 large carrot thinly sliced
    • 1 cup red radishes thinly sliced
    • 1 large zucchini spiralized
    • 1 tablespoon black sesame seeds
    • 1 tablespoon sesame seeds

    Instructions

    1. Stir together the ingredients for the sauce in a medium mixing bowl until smooth.
    2. Add all the fresh fruits and veggies to the bowl and toss to coat completely.

     

     

  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    Rainbow Veggie Cobb Salad (Vegan+GF)

    It’s been a while since I shared a good salad recipe I’d say.

     

    Salads are the one thing that I get really carried away with when I start making them. I don’t know, there are just so many possibilities that I end up add everything and the kitchen sink. Please tell me you are like this with something in your life at least so I don’t feel so strange.

    With this salad I started out with plans to make a simple and basic cobb style salad with my favorite toppings. One of those toppings is what I like to call “fakin” because it’s so perfect for all the people that like bacon flavor. Now does it taste just like bacon? Not really. I’ll be completely honest, I’ve never liked bacon so this is totally great with me. Basically it’s close enough to the taste of bacon to make some people happy but far enough off not to gross me out. That might not make any sense, but it’s the best I can explain. Just try it yourself because it’s good no matter who you are and it’s so easy to make.

     

    As for the dressing, I was going for a ranch kind of taste. In the past I’ve tried using tahini in a very similar sauce and loved it but I was feeling like changing it up today. Instead of tahini I used some sunflower seed butter and some other basic ingredients. The bulk of the dressing is actually made up of zucchini believe it or not. It’s a similar idea to making Greek tzatziki sauce but using the zucchini instead of the cucumber.

    Anyway, the combination of all these flavors is just a party in your mouth, and speaking of parties!……..

    This is definitely a wow salad if you’re wanting to impress your friends and family at your next gathering. It’s so colorful I bet the kids will even be eager to try!

    Rainbow Veggie Cobb Salad (Vegan+GF)

    Take your normal salad to the next level with this flavor loaded, color packed meal!
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes

    Ingredients

    Sunbutter "Ranch":

    • 1 medium zucchini cut into chunks
    • 1/2 small onion peeled and roughly chopped
    • 1/3 cup sunflower seed butter
    • 1 teaspoon maple syrup
    • 3 tablespoons lemon juice
    • 1 teaspoon dried dill
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • sea salt & pepper to taste

    Coconut "Bacon":

    • 1 1/2 cups thick coconut shreds coconut chips
    • 1 tablespoon soy sauce or tamari or cocount aminos
    • 1 tablespoon maple syrup
    • 1/4 teaspoon black pepper
    • 1 teaspoon liquid smoke

    Candied Pecans:

    • 1/2 cup whole pecans
    • 3 tablespoons coconut sugar
    • 1 teaspoon water

    Salad:

    • 4 cups mixed baby greens
    • 2 cups purple cabbage shredded
    • 1 cup shelled edamame thawed from frozen
    • 1 large corn on the cob corn shaved off
    • 1/2 cup fresh blueberries
    • 1/2 cup fresh strawberries chopped
    • 1 large nectarine chopped
    • 1 medium orange bell pepper seeded and chopped
    • 1 medium red bell pepper seeded and chopped

    Instructions

    Sunbutter "Ranch":

    1. Combine the ingredients in a food processor or blender and blend until smooth. Adjust salt and pepper to taste. Store in an airtight container for up to 5 days.

    Coconut "Bacon":

    1. Stir the liquid ingredients together in a small bowl and add in the coconut. Sprinkle with pepper and toss to coat evenly. Line a baking tray with parchment or silicone mat and spread into an even layer. Bake for 12-15 minutes until toasted (turning halfway through baking).

    Candied Pecans:

    1. Stir the sugar and water together in another small bowl to wet it all. Add the pecans and toss to coat. Spread the pecans on a baking tray with parchment or silicone mat and spread into an even layer. Bake for 10 - 12 minutes until toasted (turning halfway through baking).

    Salad:

    1. Combine all the veggies in a large salad bowl or on a platter. If desired, you can toss to mix evenly for serving or serve as pictured. Top with desired amount of dressing and serve.

  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Cozy Vegetable Sweet Pea Soup (Vegan+GF)

    I’m finally feeling the need to start coming up with some warm and comforting recipes now that Summer is almost over. There’s nothing like ending a chilly day with a bowl of creamy soup with bread, you know? Where I live it’s not quite cool yet, but the weather is definitely changing quickly. I thought this soup would be the perfect crossover between seasons because snap peas are a Summer veggie. This is a great soup to make if you’re like me and love cooking as seasonally as possible.

    Cozy Vegetable Sweet Pea Soup- This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.

    So I’m pretty sure if I keep going on and on about how much I love Autumn, you’re going to stop reading anything I post. Yeah, but I do looooove it. As I’ve mentioned in past post, I grew up near Nashville and down there we used to have the most incredible Fall colors on the trees. Actually, if I’m being completely honest, that’s one of the only things I missed about Tennessee when we moved North.

    Cozy Vegetable Sweet Pea Soup- This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.

    It’s not that there aren’t trees here in Northern Idaho, it’s just that they’re mostly evergreens. That’s why I’ve been loving the neighborhood we currently live in. They’ve planted so many different deciduous trees here that the colors are like a silent symphony every Fall.

    Cozy Vegetable Sweet Pea Soup- This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.

    Anyway, like I said, I love this time of year and I love sharing the recipes that I love to make around this time. If you like split pea soup I know this is one you really enjoy. It’s so simple to make and it freezes really well if you’d like to make a huge batch for later.

    Cozy Vegetable Sweet Pea Soup- This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.

    Also, if you want to get all fancy with the toppings, go for it. As a garnish I added a splash of coconut milk, some baby spinach leaves, and a fresh snap pea. Oh, and don’t forget some delicious toast for the side.

    Cozy Vegetable Sweet Pea Soup- This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.

    Cozy Vegetable Sweet Pea Soup (Vegan+GF)

    This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 8 servings

    Ingredients

    • 3 cups snap peas
    • 1 large russet potato washed and cubed
    • 1 cup broccoli florets
    • 1 1/2 cups cauliflower florets
    • 2 medium carrots roughly chopped
    • 5 cloves garlic peeled
    • 1 small onion quartered
    • 2 bay leaves
    • 6 cups vegetable stock
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
    • 2 cups baby spinach

    Optional garnishes;

    • coconut milk
    • baby spinach
    • fresh snap peas

    Instructions

    Combine the ingredients for the soup (except spinach and salt) in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium low and cover; simmer for about 25 minutes until the carrots and potatoes are fork tender.

    Remove pot from heat and allow it to cool for about 20 minutes. Add in the spinach and salt and use a wand blender to blend the soup smooth. If you don't have a wand blender, spoon about half of the soup into a food processor or blender and blend until completely smooth then repeat with the rest and return to pot.

    Serve the soup hot with desired garnishes and/or bread.

     

     

  • Appetizers,  Dairy Free,  Main Course,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    25-Minute Thai Peanut Soba Noodle Salad (Vegan)

    I’m such a fan of Asian flavors you guys. If I didn’t try to keep things interesting here I’d probably just end up sharing stir-fry recipes and sushi every single day. As it is, I think I share quite a few recipes with those flavors.

    This recipe is one that you might be familiar. Or, maybe it’s something you’ve never heard of and it sounds super intriguing to you. I know I did when I first heard of something like this. First of all, can we just take a second to acknowledge the double standards within cultures when it comes to food. For example, who decided that pancakes and waffles are for breakfast? I mean, sometimes I want salad for breakfast and waffles for dessert. Who makes these standards?

    When I was living in Chile I took a pasta salad to a gathering one time. It was so funny because the Chilean woman couldn’t understand that it was supposed to be served cold. In fact, they took it back into their kitchen to heat it up and serve it hot. I think my point is that we all need to stop freaking out about foods we think are strange when some cultures eat bugs, ya know? I’m just saying it could be worse than cold pasta.

    That said, this recipe can absolutely be served warm if you want. It’s just great cold too. I think the main reason I love it cold is for convenience sake. Especially during the hot months. It’s a great meal to prep ahead and I think the soba noodles are even better for this than other pastas because they hold their texture longer.

    Anyway, as you probably already gathered from the title, this takes about 25 minutes to make and is so simple. Now I usually like to use fresh produce in my recipes as much as possible. However, in keeping with my recent mood, I’ve been trying to simplify things as much as possible and it really doesn’t get easier than frozen stir-fry veggies.

    So if you make this I’d love to know what you think. Did you try it hot, cold, upsides down?

    25-Minute Thai Peanut Soba Noodle Salad (Vegan)

    A quick and easy thai noodle salad that's perfect for Summer picnics and meal preps.
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes

    Ingredients

    • 1 8 ounce package soba noodles
    • 1/4 cup peanut butter
    • 1/4 cup tamari or soy sauce
    • 1 teaspoon freshly grated ginger
    • 1 tablespoon chili garlic paste
    • 1 tablespoon maple syrup
    • 2 tablespoons rice vinegar
    • 2 cups frozen stir-fry vegetables thawed
    • 1 8 ounce bag frozen shelled edamame, thawed
    • 1 medium zucchini ribboned
    • sesame seeds for topping optional

    Instructions

    Boil the soba noodles according to package instructions.

    While the noodles boil, stir together the ingredients for the sauce in a medium mixing bowl until smooth. Add the frozen veggies, edamame, and zucchini to bowl and set aside.

    Once the noodles are done, drain them and add them, hot, to the bowl with the veggies. Toss everything together gently. Serve now or store in an airtight container until ready to enjoy.