Katrina's cold Chinese noodles

© 2009 Andrea's easy vegan cooking

We were recently treated to a dinner at the home of Katrina, one of my husbands graduate students. The food was all wonderful (I forgot my camera, of course) but I particularly wanted to share one of the recipes - a cold noodle dish - with you. It's perfect for summer, tastes fabulous and is so easy to make. I used Ancient Harvest quinoa noodles which are made with corn flour and quinoa and are gluten-free. I had considered making this with udon noodles or whole wheat spaghetti but opted for the quinoa instead, and it was perfect. I also think buckwheat noodles would be a good choice.

Katrina, who is from China and thus knows the best ingredients to use for this traditional Chinese dish, gave me a package of specially seasoned nori to use in the recipe, but I think you could use plain toasted nori as well. When she gave me the noodle recipe, Katrina told me what ingredients she used, but didn't give me any quantities, so the amounts I'm listing are what I decided to use. The finished dish tasted wonderful, but feel free to make adjustments if you disagree with my quantities.

Katrina's noodles

• 8 ounces spaghetti (I used Ancient Harvest quinoa pasta)
• 1 tablespoon toasted sesame oil
• 1 teaspoon tamari or soy sauce
• 1 tablespoon Chinese black vinegar (or brown rice vinegar)
• 1/2 teaspoon red chili sauce (sambal oelek)
• 1/2 teaspoon sugar
• 1 inch fresh ginger root, cut fine (about 1 tablespoon)
• 1 large clove garlic, minced very fine
• few grinds black pepper
• 1 sheet seasoned or plain toasted nori, cut with scissors into small rectangles
• chopped cilantro, optional
  

1. Cook the spaghetti according to package directions al dente. When cooked, drain and rinse under cold running water to cool quickly. Drain noodles again and place in a bowl.
2. Add the oil and toss to coat the noodles.
3. Add vinegar, tamari, chili, garlic, ginger, sugar and pepper, and mix well.
4. Just before serving, add the nori. Mix some in and transfer the noodles to a serving bowl. Arrange the remaining nori over the top of the noodles.
5. Optional: Sprinkle with chopped cilantro.

Makes two average, or three to four very small servings.


© 2009 Andrea's easy vegan cooking

We served the noodles with barbecued seitan and steamed kale. The seitan was supposed to be barbecued, but since we don't currently have a barbecue, we marinated it in sauce and pan fried it in a small amount of oil. You could also broil it.


© 2009 Andrea's easy vegan cooking

Eating raw garlic doesn't agree with my digestive system, but these noodles are so good I was willing to feel a little sick in order to eat them. Maybe next time I'll try drinking a big mug of peppermint tea with my raw garlic.

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Vegan restaurant alert
Have you ever worried that the restaurant food you were told was vegan, contained animal products? If yes, then you might want to read about this startling undercover investigation taken on by two foodies in LA. It's a long but amazing post, and worth reading all the way to the end. (from quarrygirl)

Kasha varniskes soup

I've never entered a blog challenge before, but this No Croutons Required event on Tinned Tomatoes caught my attention. It's for soups or salads involving pasta, with an eye to comforting dishes to ward off the chilly weather ahead—or already here depending on where you live! Now some people might consider mac and cheese their comfort food, and others (misguided others?) may name meatloaf, but when I think of comfort food for cold weather, I think of kasha and bowties, or kasha varnishkes.



Just the sound of the word "kasha" makes me think of blazing fireplaces and cozy sweaters — and my warm and wonderful grandmother. And bowties just seem thicker and mouthier than regular noodles, with a chewy twist in the middle of each one.

Traditionally, in Russia, kasha means porridge and can be made from any whole grain or combination of grains. To me, it means buckwheat groats, and kasha varnishkes is buckwheat and noodles, specifically bowtie noodles. Kasha varnishkes is a traditional comfort food brought to America by Russian Jewish immigrants.

Buckwheat is actually the seed of a fruit, not a grain. (You can read all about buckwheat and its possible appropriateness in gluten-free diets here.) It is very nutritious, delicious and quick cooking. Hulled, raw buckwheat is called buckwheat groats, and that's what I'm starting with in this recipe. After it's toasted in oil, it's called kasha. I've never encountered it in a soup before but thought I'd give it a try.



Kasha varnishkes soup

• three medium onions, halved and sliced thin
• two medium carrots, peeled and sliced thin
• 2 cups sliced fresh shiitake mushrooms, 1/2 inch slices
  
• two cloves garlic, minced
• four green onions, sliced thin
• 1/2 teaspoon paprika
• two-three tablespoons olive oil
• 1/2 cup hulled buckwheat groats
• one cup frozen green soybeans (edamame)
• two tablespoons tamari soy sauce
• salt and pepper to taste
• eight ounces dry bowtie noodles, cooked and drained
• six cups low-salt vegetable stock or water or a mix
  

1. Cook noodles according to package directions, drain and set aside.
   
2. In a five quart Dutch oven sauté the sliced onions, carrots and mushrooms in two tablespoons of oil until onion is soft, about five minutes.
3. Push the onions aside and add the paprika, garlic and buckwheat to the pan. Cook, stirring, until buckwheat is fragrant. If the pan is dry, you can add a little oil.
   
4. Add the 6 cups of water or stock, and return to boil. Reduce heat to simmer, cover, add tamari and cook 12-15 minutes until buckwheat is tender.
5. Add noodles. Add green onions, reserving some to sprinkle on each serving.
   
6. Add a few grinds of pepper and additional salt if desired.
   

Not only did this soup meet my expectations as a comfort food, the whole house smelled fantastic for hours. We had this soup with teeny tiny steamed brussels sprouts and imaginary muffins. Next time real muffins!