Soba noodles with nori tofu pesto, shitakes and snow peas

This was surprisingly delicious. The picture does not do it justice (i’m trying to get a hang of how to best capture food on film, hints are welcome). I was looking for something light and different from the usual and found a recipe for Tofu Nori “pesto” here: http://www.veggienumnum.com/2011/04/coriander-nori-‘pesto’-soba-w-wok-seared-greens/. I tweeked it just a bit given what I had at home and what I was craving. This makes enough pesto for a whole package of noodles but you could cook it on night two with different veggies, maybe purple cabbage, eggplant, or asparagus.

Combine in blender:

  • 2 sheets nori [roasted seaweed]
  • 1 bunch cilantro (not too big)
  • 1 tbsp grated fresh ginger
  • about a a block firm tofu, broken into smallish pieces
  • 1 tbs vegetable oil
  • 1 tbs tamari or soy sauce
  • 1 tbs sesame oil
  • 1 tbs maple syrup

Boil 1 package of soba noodles (10-13 ounces). In a wok, heat vegetable oil and 2 minced garlic cloves. Toss snap peas, bean sprouts and shitake mushroom until browned and tender but still crispy. Add 1 tbsp sesame seeds. Toss soba noodles with pesto and serve with veggies.

We served this with tofu miso soup I had made the night before and it was warming and delicious, but left Manface craving something more indulgent:

http://www.bonappetit.com/recipes/2010/12/double_chocolate_peppermint_crunch_cookies

I followed this recipe except that I forgot to set aside part of the melted chocolate for pouring on top, which was fine, it just meant that as soon as I pulled the cookies out of the oven I had the roomates help me rush to stick the pieces of candy cane into the top of the melty cookies. You NEED a glass of milk ready when you got to eat these treats.

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