Miso + Peanut Noodles

When I lived in Ithaca, there was this awesome shop at the farmers market that sold these delicious peanut lime noodles. And I was absolutely hooked. Saturday morning would come, we’d hop on our bikes to go shopping by the shore of Cayuga lake, and I’d always get those noodles.

It’s funny how when you go through something difficult in life, you resort back to your comforts from old times. Food is a big one for me. I finally got my appetite back (I feel like a new person), I wanted to create something similar in my kitchen. I used to eat these noodles a decade ago, but the flavors are still on the tip of my tongue.

MISO + PEANUT SAUCE

What you’ll need . . .

• 1 large clove garlic
• 1/2 cup smooth peanut butter
• 1 heaping tablespoon white miso paste
• 1/2 cup hot water
• 2 tablespoons lemon or lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon low sodium soy sauce
• dash ginger powder
• dash red pepper flakes

Method . . .

1. Pulse the garlic to mince in your food processor. Then add the peanut butter, miso paste, and hot water and blend until smooth.
2. Add the rest of the ingredients and blend until well incorporated.
3. Alternatively, you can mince the garlic and then whisk together the peanut butter, hot water, and miso paste. Then whisk the rest of the ingredients in until smooth.
4. Store in an air-tight container for up to one week.

// To make the noodle dish:

I simply boiled half a package of Ezekiel 4:9 spaghetti (you can use similar noodles -- even soba would be great -- at around 8 ounces) and shredded a couple carrots and half a small onion. I mixed those tougher and then dumped 5 big spoonfuls of the sauce on top. Eat hot or cold. I even like my noodles super al dente.

Peas, cubed tofu, even raisins would be good add-ins as well.

Serves 2-4, depending on appetite.

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Spinach Zucchini Pesto with Walnuts

Continuing with our zucchini theme this week -- I bet you didn't think I could possibly have another pesto recipe up my sleeve. Pesto has definitely become my favorite spread over the last several years. And ever since I discovered I could make it without any cooking or basil or whatever else I used to use with more traditional recipes -- I've been mixing it up weekly.

This is a great recipes to make with leftover zucchini and spinach!

ZUCCHINI PESTO
Use up veggie leftovers in this zesty pesto!

What you'll need . . . 

• 1 medium zucchini (about 1-1/2 cups grated)
• 1/2 cup spinach (you could sub in other greens, like kale, too)
• 2-3 cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup parmesan cheese*
• 1/4 cup walnuts
• salt + pepper to taste
• water to achieve desired consistency

Method . . .

1. Put all ingredients -- except water -- in a food processor and blend until smooth.
2. Then add water 1 tablespoon at a time until you reach your desired consistency.

* Vegans can experiment with using nutritional yeast to substitute. I would have done it, but we're out + have some parmesan leftover.


In all, this recipe mixes up about 2 cups of pesto. We used ours in some delicious Pumpkin Pesto Rolls last night. Today we might use the rest atop pizza. It's tasty spread on sandwiches, in French toast, and so on.

// ALSO TRY

Vegan + Gluten Free Zucchini Burgers
Vegan Chocolate Chip Zucchini Bread
Pesto + Avocado Sauce (Video!)
Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Spinach Pesto

I have this habit of buying spinach in bulk -- assuming it will go to use in smoothies, salads, or other edible sundries -- and not using it until the very last minute. Truth: I hate salads and even when I tell myself I want to be "good" at eat my veggies that way, I never can do it.

I am a grown adult and I still skip the salad.

But that doesn't meant I don't get in my greens. I just have to be my own sneaky chef. I love homemade Dinosaur Kale Chips, Leafy Green Pancakes for breakfast, and the occasional kale or collard Veggie Stuffed Stromboli.

And now . . .

SPINACH PESTO W/ PUMPKIN SEEDS
vegetarian + vegan options -- both delicious

What you'll need . . .

• 1/2 cup raw pumpkin seeds
• 2 cups fresh baby spinach
• 1/2 cup baby kale leaves (or more spinach)
• 1/4 cup parmesan cheese or nutritional yeast
• 3-4 cloves garlic
• 1 to 2 tablespoon fresh lemon juice
• 2 to 3 tablespoons olive oil
• salt + pepper

Method . . .

1. Roast your pumpkin seeds: 400 degrees F for 5 to 7 minutes -- until browned -- then let cool a bit while you get the rest of the ingredients together.
2. Then place all ingredients except the salt + pepper, olive oil, and lemon juice into your food processor and pulse.
3. Then start adding in the lemon juice + olive oil a bit at a time until you reach your desired consistency.
4. Season with salt and pepper to your tastes.
5. Makes a heaping cup. Cover in an airtight container and store for up to a week. Or freeze.

I love this spinach pesto. We've topped pizzas with it to add a healthy dose of green and even used it in my proudest creation: Pumpkin Pesto Rolls. You can feel free to substitute pine nuts or walnuts in for the pumpkin seeds -- I was just using what we had in the pantry. They worked beautifully!

OTHER PESTO RECIPES

Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother
 
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Lemon Cornmeal Cake + Blueberries

Everything about this recipe isn't classically ME. I don't often bake with fruit. I don't often make desserts without chocolate or peanut butter. I don't often bake gluten-free. I rarely use less than 1/2 cup sugar.

And, yet. . .

I am in love with this cake.

LEMON CORNMEAL CAKE
gluten free + vegan 

What you'll need . . . 

• 1 cup rolled oats, pulsed into flour
• 2/3 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Juice of 2 lemons (1/3 cup)
• Rind of 1 lemon
• 1/2 cup almond milk
• 1/4 cup coconut palm sugar***
• 1 tablespoon ground flax meal
• 3 tablespoons hot water
• 1/2 teaspoon vanilla extract
• Half cup frozen blueberries

*** I have discovered coconut palm sugar (blonde). It's incredible. No one has paid me -- in sugar or $$$ -- to say so either. I found a package at Wegmans, saw that it's low on the glycemic index and much more nutrient dense than regular sugar, so I gave it a try. 

I've been able to swap with a 1:1 ratio -- so you can use any other sugar you like in this recipe. Brown sugar would work well, too. 


Method . . . 

1. Preheat your oven to 350 degrees F. If you have a cast iron pan -- mine is 9 inches diameter -- place it in the oven to heat, too.
2. In a food processor, pulse your oats until they resemble flour. A minute or so. Then briefly pulse in the cornmeal, baking powder, and salt. Pour into a large mixing bowl.
3. Add the rest of the ingredients -- minus the blueberries -- and mix until well combined.
4. Stir in the blueberries. Then carefully get the pan out of the oven pour a heavy teaspoon of olive oil in the center and pour in the mixture.
5. Bake for 15 to 20 minutes, until set in the center. Baking time will depend on if you use cast iron or a regular round 9" baking dish. Just make sure it's set and golden brown.
6. Let cool before slicing into wedges. Enjoy with fruity tea, if you like.

It's a healthy, muffin-y cake with a rather bold lemon flavor, so get ready for it. I like it that way, though. Intense. You can add more sugar, maybe even a 1/4 cup more, if you'd like to cut down on the sourness. The rind, too, can be omitted to tone it down.

We ate this cake for breakfast, snacks, and after dinner. I think it'd be great with frozen raspberries or blackberries, too.

Today on Writing Chapter Three . . .


We changed up the dining living family play room again. And we built our own DIY play Teepee for around $30. Gotta love PVC pipes.

PS: Thanks for your movie suggestions. Tried to go see Les Mis with a couple of my girlfriends . . . and it SOLD OUT with the person before me in line. Then we asked about Silver Linings Playbook. SOLD OUT TOO. Talk about bad luck. We got coffee instead. Maybe next weekend.

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