≡ Menu

Buddhist Noodle Bowl & Vegan Everyday Giveaway!

Vegan cover

Yep, it’s another vegan cookbook giveaway! Why? Cuz I love you guys!  ❤ ❤ ❤

Truly, and from the bottom of my heart, thank you so much for the comments and emails and event texts I got about Friday’s post, and how I’m learning to be kind to myself. Whether I know you in real life, or just through this little blog, I appreciate you and all of your support. Mwah! 

Okay, enough of the mush. Let’s talk about Vegan Everyday by Douglas McNish, a great new collection of delicious and healthy vegan recipes. Lots of variety in here, everything from desserts to noodle dishes to slow cooker recipes. And there are 500 of these recipes! So, basically, something for everyone. 

Speaking of noodles, the publishers were kind enough to allow me to post the recipe for the Buddhist Noodle Bowl… 

BuddhistNoodleBowlVeganEveryday

 Looks delicious, right? You can scroll down and print that off, right after you enter the giveaway!


The Giveaway

One lucky reader will win a copy of Vegan Everyday by Doug McNish! To enter, leave a comment below answering the question of the day:  What do you do when you get a new cookbook? Do you read through the entire thing, marking the dishes you want to try? Do you start with the appetizers and work your way through? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends August 2nd at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!

a Rafflecopter giveaway

 


Buddhist Noodle Bowl
Serves 2
Silky soba noodles combine perfectly with rich, salty broth, aromatic ginger and crunchy fresh vegetables in this very satisfying main-course dish.
Write a review
Print
BROTH
  1. 1⁄2 cup wheat-free tamari (see Tips) 125 mL
  2. 1⁄2 cup water 125 mL
  3. 2 tbsp raw agave nectar 30 mL
  4. 1 tbsp dulse flakes (see Tips) 15 mL
  5. 1 tbsp brown rice vinegar 15 mL
  6. 1 tbsp chopped peeled gingerroot 15 mL (see Tips)
  7. 1 tbsp mirin 15 mL
NOODLES
  1. 1 package (8 oz/250 g) gluten-free 1 soba noodles (see Tips)
VEGETABLES
  1. 2 tbsp grapeseed oil 30 mL
  2. 1 tbsp minced peeled gingerroot 15 mL
  3. 1 cup thinly sliced baby bok choy 250 mL
  4. 1⁄2 cup thinly sliced shiitake mushrooms 125 mL
  5. 1⁄2 cup thinly sliced napa cabbage 125 mL
  6. 1⁄2 cup thinly sliced red bell pepper 125 mL
  7. 1⁄2 cup cooked adzuki beans 125 mL
  8. 2 tbsp thinly sliced green onion 30 mL
  9. 2 tsp raw white sesame seeds 10 mL
  10. Dash toasted sesame oil Dash
Broth
  1. In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend at high speed until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until ready to use.
Noodles
  1. In a large saucepan of boiling water, cook noodles according to package instructions. Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set drained noodles aside.
Vegetables
  1. In a large skillet over medium heat, heat grapeseed oil. Add ginger and cook until lightly golden, about 2 minutes. Add bok choy, mushrooms, cabbage and red pepper. Cook until soft, 2 to 3 minutes (be careful not to overcook, as you want the vegetables to retain their color).
  2. Pour noodles and broth into individual serving bowls. Top with sautéed vegetables, beans, green onion, sesame seeds and a drizzle of sesame oil, divided equally. Serve immediately.
Notes
  1. Wheat-free tamari is a gluten-free seasoning made from fermented soybeans. It can be found in most well-stocked supermarkets and natural food stores.
  2. Dulse is a red seaweed. Look for it in well-stocked supermarkets, where it can be found in dried form in a shaker-type bottle. It has a salty flavor and makes a great substitute for salt in soups and sauces.
  3. To remove the skin from fresh gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root.
  4. Most soba noodles contain added wheat, which means they are not gluten-free. Look for brands made from pure buckwheat flour. They are available in most well-stocked natural food stores and Japanese markets.
  5. Use either adzuki beans you have cooked yourself or canned beans, preferably with no salt added. When using canned beans that contain salt, be sure to rinse thoroughly under cold running water before adding.
  6. MAKES 2 TO 3 SERVINGS
That Was Vegan? http://www.thatwasvegan.com/
Related Posts Plugin for WordPress, Blogger...
{ 20 comments… add one }
  • Brenda Madden July 27, 2015, 2:55 pm

    When I get a new cookbook, I read through the entire book and mark recipes that sound good with sticky notes.

  • Rusty M July 27, 2015, 9:01 pm

    I love new cookbooks! I usually flip through it first thing, marking what looks interesting at first glance, then I look at the table of content, and then, finally I sit down and read it from cover to cover. I like to make it last as long as I can…weird, I know!

  • Calli July 27, 2015, 9:11 pm

    I always go through and look at all the pictures first! Then I rate what I want to make using sticky notes. If I see something I have ingredients for already, I might make it, but usually I leave it out on the coffee table so I see it when I am making my grocery list 🙂

  • Amanda V July 27, 2015, 10:10 pm

    I read through all the recipes 🙂 I love to read cookbooks! As I read through, I’ll mentally mark a few that I want to make right away.

  • Adam July 27, 2015, 11:21 pm

    I read through the book’s table of contents to find THE recipe. You know the one, that just screams at you as soon as you read its name. Once I find that it’s off to the grocery store to stock up!

  • Steph July 28, 2015, 5:59 am

    I sit in bed and read all my new cookbooks

  • Jennifer July 28, 2015, 6:39 am

    Go through it and pretty much plan the week around recipes from the book!

  • Jacky July 28, 2015, 8:36 am

    Pick two recipes for the next time I go grocery shopping!

  • sarah July 28, 2015, 9:39 am

    crack it righ topen!

  • Kate Rose July 28, 2015, 10:38 am

    I go through it and bookmark all the recipes I’m most interested in.

  • Samantha Plotkin July 28, 2015, 12:14 pm

    Read it cover to cover!

  • Allen S July 28, 2015, 1:30 pm

    I’ve actually never owned a cookbook so if I said anything else I’d be lying. I’d imagine the first thing I’d do is drool over all the pictures.

  • Emilly Sanchez July 29, 2015, 5:11 am

    When I get a new cookbook I go through the entire book and note which ones I want to make first. I will also pay attention to recipes that call for “specialty” ingredients and see if there are other recipes that use that same ingredient. I would hate to spend $$ on an ingredient that I will only use once.

  • Luke July 29, 2015, 7:45 am

    I usually start by looking at all the different sections that the book is separated by. Then I go to the section that sounds most delicious or most interesting and o flip through all the recipes, usually reading exactly how to make some.

  • Judith July 29, 2015, 1:19 pm

    I immediately go through it and compare the recipes to what I have in my fridge!

  • Melissa K. July 29, 2015, 3:40 pm

    I read through it cover to cover, and mark the recipes i am interested in trying first!

  • Terri Cole July 31, 2015, 12:28 pm

    I read cookbooks like I read novels. I start at the beginning and read all the way through. Then I go back and bookmark what I want to make first.

  • Gloria August 1, 2015, 2:36 pm

    I read a new cookbook like a novel and tag the recipes I want to make right away!!!!

  • Carolsue August 1, 2015, 8:06 pm

    I immediately go through it, looking at the pictures and reading the recipes, planning on whch ones I want to make later.

  • Sophie Boven August 2, 2015, 2:58 am

    That book sounds ideal ! This noodle bowl recipe rocks!
    MMMMMMM!

Leave a Comment

Time limit is exhausted. Please reload the CAPTCHA.