Toasted Cashew Noodles....

This dish came about because I was starving, and craving noodles. I don't normally crave noodles, but I really felt like rice noodles in some kind of Asian style sauce. I didn't feel like Peanut noodles, though I love them, and I suddenly had a simultaneous hankering for Cashews. I didn't really have many fresh veggies on hand, and wanted to keep the dish simple anyway so the preparation would be quick - the faster it's made the faster I eat! - and this is what came about.

Surprisingly this turned out super good, it's got the perfect balance of sweet, salty, spicy, tangy. I also think the cashew butter makes a great stand in for peanut butter, and lends a more mellow, yet complex and nutty flavor to the dish. I also really love the nice bit of crunch in each bite from the red cabbage garnish. I didn't have any cilantro on hand, but I imagine that would make a good garnish too, if you happen to have some. Of course if you want to 'beef' it up, you could also add some cubed baked or fried tofu, or maybe even some tempeh. But I kind of like it exactly as it is, light and easy. Two of my favorite things right now.

Toasted Cashew Noodles

For the Noodles

2 tsp Toasted Sesame Oil
3 Carrots Sliced thin
6 Radishes cut into thin half moons
3 Green Onions sliced (White and green parts separated)
2 Garlic cloves sliced thin
1/4 Cup Cashews
12oz Rice Noodles
1/4 C or less of thin sliced Red Cabbage

For the Sauce

1/4 Cup Creamy Cashew Butter
1/3 - 1/2 Cup Coconut Milk (Depending on how thick you want the sauce)
4 Tbsp Tamari
2 Tbsp Mirin
2 Tbsp Lemon or Lime Juice
2 tsp Cane Sugar
1/2 tsp Ground Ginger
1/4 tsp Smoked Paprika
1/4-1/2 tsp Sriracha or to taste

- Place the noodles in a pot of boiling water and cook for 5 minutes or until they are tender. Drain and set aside.

- Heat the Sesame Oil in a large frying pan. When it's hot add the carrot, and radish. Cook on high for about 5-7 minutes until the veg becomes soft and starts to brown. Add in the white parts of the onions, and the garlic. Lower the heat and sauté for another 3-4 minutes until everything is cooked to your liking.

- Combine all sauce ingredients in a small pot and stir until smooth. Turn the heat on high, and when it begins to simmer whisk it for about a minute. You just want to heat the sauce through long enough for it to smooth out.

- Add the Cooked Noodles to the pan of veg. Pour the sauce over, and mix to combine.

- Divide into bowls, and top with Green onions, and red cabbage.

- In a dry skillet toast the cashews over high heat for 5-8 minutes until they smell nutty and begin to brown.

- Top each bowl with a handful of cashews and enjoy!

Toast From Pajottenland....

This has seriously become my favorite lunch. It is super simple and super satisfying. I Love the combination of flavors and I think this is a great way to utilize radishes. Radishes are a vegetable I really love but hardly have occasion to use in anything other then a salad, I imagine other people find this to be true, and while in a salad is not a bad way to eat radishes, I do enjoy new creative ways to eat them.

This simple open-faced sandwich originated as a Belgian snack food. Coming from the Pajottenland area West of Brussels.  Pajottenland is famous for unfiltered, fermented Lambic beers, and stinky cheese. The traditional recipe calls for either Quark (A stinky cheese from the area) or sour cream, so it was easy enough to veganize using Vegan Sour Cream. You can make this with or without Daiya, I've done both, and love it both ways.  However you choose to make it, enjoy!

Toast from Pajottenland

1 loaf Dark Rye or Pumpernickel Bread Sliced.
1 Bunch Radishes Sliced thin
12oz Vegan Sour Cream
1-2 Shallots finely diced
1 tsp Garlic Powder
1 tsp Sea Salt
1/4 tsp Black Pepper
3Tbsp chopped fresh Chives or Green Onions
Daiya Cheddar Cheese (Optional)
Minced Parsley to Garnish (Optional)

- Toast the Bread.

- In a bowl mix the sour cream, garlic powder, salt, pepper, shallot, and chives/onion.

- Spread a layer of the sour cream mixture over each slice of toasted bread.

- If using Daiya sprinkle a layer of the cheese over the sour cream.

- Place the sliced radishes on top.

- Sprinkle with parsley and season with additional salt and pepper if needed.

Thai Inspired Cabbage Salad with Creamy Tahini Lime Dressing...

This is one of my favorite salads. Seriously. I’ve been making it frequently over the past couple of years and though it’s super simple and easy it never fails to amaze me just how satisfied I am after eating it. This is one of those recipes that came about because a growling hunger was gnawing at my stomach at a time when my refrigerator was looking pretty sparse, so I had to make due with what I had. Sometimes that’s the best way to cook. Though it can be restrictive to cook with an empty fridge and an empty pantry, it can simultaneously be inspiring. It can provide you with the kind of freedom to be creative that you might not have otherwise. There’s always something a little magical in that.

Over the years this recipe has changed and transformed. The basic heart of it however has stayed the same. It was initially inspired by Thai flavors, - Thai cuisine being one of my favorites - and those hot lazy days of mid-summer when you don't want to do a lot of cooking anyway. Though no matter how I choose to make it these days, it always has the same six basic ingredients. Cabbage, cilantro, green onions, tahini, lime juice and soy sauce. Some days I use a little more of this, or a lot more of that. Some days I throw certain ingredients in, and leave others out, it all depends on my mood and what I have on hand, and that’s the beauty of this. It’s versatile! There are no hard and fast rules to making it, as long as you have those six basic ingredients it’s a winner every time.

I really do love the cool crisp cabbage slathered in thick rich, creamy, and nutty tahini. The sourness of the lime, the saltiness of the soy sauce, the bite of the onion, and the earthiness of the cilantro. It’s such a satisfying combination, made even better by various additions. A little sweetness from agave, or bell pepper, extra crunch from bean sprouts, a little spice from the radish. Cool and creamy avocado, or sweet mango, a hint of ginger or a hint of garlic. This version that I present to you is definitely a more jazzed up version of that original salad that I first made years ago, but it is extremely delicious. Of course it’s meant to be simple, so if you don’t have everything on the list don’t fret. In keeping with the spirit of the original work with what you have, and enjoy!

Thai Inspired Cabbage Salad with Creamy Tahini Lime Dressing 

1 Small Nappa Cabbage sliced thin
½ Head Red Cabbage sliced thin
1 Large handful bean sprouts
2 Large Carrots shredded
1 bunch green onions Sliced
1 bunch cilantro Minced
6 Red Radishes Sliced Thin
1 Cucumber Sliced thin
1 Red Bell Pepper Sliced thin
Handful of Raw or Roasted Unsalted Peanuts

Half a Mango sliced thin (Optional)
Half an Avocado sliced thin (Optional)

Creamy Tahini Lime Dressing

4 TBSP Tahini
4 Tbsp Lime Juice
2 Tbsp Tamari
2 Tbsp Water (as needed)
1 Tbsp Agave
1 small piece Ginger Grated finely
1 Clove Garlic Minced
1/8 tsp Cayenne


- To make the salad slice, chop or mince all ingredients as directed and place into a large mixing bowl.

- Whisk together all the dressing ingredients in a small bowl and taste for flavor. Adjust seasonings as needed if you want more lime, more tamari, more garlic etc.. or if you need to thin it more with a little water.

- When the dressing is to your taste pour it over the salad in the mixing bowl. Mix the salad thoroughly to combine and serve!

- Enjoy garnished with extra cilantro and peanuts if desired. Or with sliced avocado and/or sliced mango.

PS: I chose to use Tahini here in the dressing because I love it, and it's what I had on hand. However if you were interested in a more traditional Thai taste, you could easily substitute almond butter or peanut butter for the Tahini. Though it's not something I do myself i'm sure it would be just as lovely.

Vegan Mofo #26 - Celine & Tamasin’s Radish and Creamy Cheese Bagel Sandwiches...

Vegan Mofo #26 - Celine & Tamasin’s Radish and Creamy Cheese Bagel Sandwiches

The Book - Vegan Sandwiches Save the Day!
The Author - Celine Steen & Tamasin Noyes
The Recipe - Radish and Creamy Cheese Bagel Sandwiches
Page # 62
Difficulty - Easy
Duration - Roughly 15 minutes

I like Radishes, I like bagels and I like vegan cream cheese. So when I came across this recipe while flipping through “Vegan Sandwiches Save the Day” I found myself intrigued. I hadn’t really planned to make it for Mofo, but one afternoon before going to work I needed something quick and easy to make for lunch, and since I had all the ingredients this seemed perfect.

The recipe is super easy and you can really whip it up in no time. Toast a bagel, slice some radishes and grab a handful of baby arugula or spinach. I used spinach because I was out of arugula. Then you dice some shallots, raisins, and chives, mix them with cream cheese, ume vinegar, salt and pepper and smear the mixture onto your toasted bagel halves.

The savory slightly sweet cream cheese tastes really good along with the crisp, crunchy radish, and the smooth spinach. It would be equally as good with peppery arugula, and it would be especially good eaten - as the authors suggest - on a sweltering hot mid-summer day. This might not be the most impressive sandwich I’ve made during Mofo, but it is refreshing and satisfying.