In blogging (and life) sometimes you need to hack deep into the back of your subconscious to find inspiration, and sometimes it falls directly on your lap.
The past couple of months the kitchen has been a love/hate situation for me. Love because of the infinite tahini and ripe bananas it contains and hate because of the underlying sense of burden to create, evolve, and meet expectations.
Lucky for me (and my boyfriend who was missing the consisent output of food) my neglect of the kitchen lasted about as long as the ‘false spring’ we experienced in Toronto this year.
My Spring kitchen reawakening brought on a couple things I am grateful for:
- Falling back in love with peanut butter. I know its the dirty cousin of almond butter but I could only avoid it for so long. Peanut banana smoothies, peanut sauce, peanut curry…I want it all.
- Giving homemade sauerkraut another try. Too many $6 dollar jars of single serving kraut inspired me to break out the mason jars again. Now I have no excuse but to put enzyme + probiotic rich slaw on every meal I eat.
- Giving tofu another try. Whether you love it, hate it, or are afraid of it- some deliciously prepared organic tofu is incredibly inexpensive and versatile way to get your protein in.
This cool vermicelli noodle bowl salad is a result of making some phenomenal spring rolls + also wanting there to a better (lazier) way.
While I was loving the flavour of the sesame noodles, cilantro and limey peanut sauce. I was hating my spring- rolling skills, chopping vegetables ‘just the right way’ and then there was the mess…
There is nothing like eating out of a big bowl, as most my meals demonstrate the love of a messy combination of starch, plant protein, crunchy veg and sweet-salty sauce.
- large handful of uncooked brown rice vermicelli noodles
- sesame oil to coat noodles
- 2 carrots, sliced in matchsticks or shredded
- 1 cup of romaine lettuce, or napa cabbage, shredded
- 1/4 cup cilantro, roughly chopped
- 1/4 cup raw/toasted almonds, roughly chopped
- 1/4 cup organic peanut butter
- 2 tablespoon tahini (or more peanut butter)
- 1/2 cup warm water
- 2 tablespoon tamari
- 1-2 teaspoons rice vinegar
- 1/2 a lime, juiced (more to taste)
- 1 clove of garlic
- 1 teaspoon maple syrup, agave, brown sugar
- squeeze hot chilli sauce
- pinch salt
- Prepare your vermicelli noodles. Bring a large pot of water to boil. Add in your vermicelli and let cook for about 2 minutes, until soft. Drain, rinse well with cold water, and drain again completely. Drizzle with 1-2 tablespoon sesame oil and set aside.
- In a mini food processor or blender, combine all peanut sauce ingredients and whizz until completely smooth. Sauce should be balanced in nutty, salty and tart flavours . Taste and adjust as necessary.
- In a serving bowl place vermicelli noodles and scatter with sliced carrots, red peppers, cilantro, and chopped almonds.
- Drizzle with peanut sauce generously and toss to coat generously.
- Top with extra lime or hot sauce if desired.