Saturday, May 9, 2009

Vegan Buckwheat Soba Noodle Salad

After getting the packaged buckwheat noodle salad sold in plastic bins at Whole Foods & Health Nuts, I thought to try my kung fu. This is more or less raw & organic.

1 8oz package of organic buckwheat soba noodles
1 1/3rd cups organic Arame seaweed
2 organic carrots
4 organic scallions
1/3rd (or so) organic purple onion
1/2 a bunch of organic parsley
1/2 cup organic TVP (textured vegetable protein)
1 1/2 tbsps organic chia seed
Organic ginger
Organic sesame oil
Seasoned rice vinegar

Crush the arame seaweed and soak in fresh cold water for about 20 min. While that's soaking, finely dice the scallions, parsley, & onion. Combine in a large bowl. Grate the carrots and toss that in as well.

The seaweed should have doubled in volume. Drain, but save the water in a separate bowl. Toss the rehydrated seaweed in the bowl of chopped veggies. Use the seaweed water to rehydrate the TVP. That should take about another 20 - 30 min. Grate some ginger into the veggies, and add the seasoned rice vinegar and sesame oil to taste. There should be very little water left over from rehydrating the TVP. Use that and a wee bit more water to rehydrate the chia seeds. Start boiling water for the noodles.

Once the water is boiling, reduce heat a wee bit and cook the noodles on medium - high for about 6 min. Drain in a fine mesh colander and wash with cold water a couple times. Add the noodles to the veggies and toss. You may need to add some more oil, vinegar, and salt to taste.

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