Tag Archives: sesame seeds

If You Lead

Yoka-Soba

yoki_soba

Welcome to the FINAL Secret Recipe Club for 2014!  I can’t believe this year is almost over – it has flown by way faster than I thought possible.  While the year hasn’t been the best at times, I’ve come out of it stronger – or at least more determined than ever to succeed.  Enough about that, time to focus on the recipe!  This month I was assigned the Saturday Evening Pot which is run by a husband wife duo, which is rather awesome.   Their motto is “Faith, Family, Food: Flavors of a Fabulous Life” and fully covers everything they feature on their blog.  There are so many amazing recipes on their blog, some created by Chef John while others are ones sent in from friends all over the globe.  I was immediately drawn to their Okinawa Cooking Class recipe for Yoka Soba – minus the pork of course!  Instead I greatly increased the amount of vegetables already featured in the dish, to include adding in a second type of cabbage.

If You Lead

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 green pepper, chopped

3 shallots, chopped

4 large carrots, chopped

1/2 package soba noodles

1 small green cabbage, chopped

1/2 red cabage, chopped

3 scallions, chopped white and greens

1/2 cup soy sauce

1 tbsp sesame seeds

ground black pepper, to taste

Instructions

  1. Heat the vegetable oil in a wok over medium heat. Add the green pepper and shallots and cook for 5 minutes before adding the carrots. Continue cooking for another 10 minutes.
  2. Meanwhile, cook the soba noodles according to the package. Drain, and rinse with cold water and then set aside.
  3. Once the carrots are tender, add the white part of the scallions along with half of the cabbage. As the cabbage wilts, continue to add to the wok.
  4. Add the noodles along with the soy sauce and stir well. Season to taste with the black pepper then top with the scallion greens and the sesame seeds.
  5. Serve and enjoy!
http://dancingveggies.com/2014/12/if-you-lead.html

I also added some sesame seeds for a crunch, but that’s just me – they can easily be left out.  For those craving a meaty version, please check out the original recipe!  I also have a feeling tofu would work great, but still on a low-soy diet as we get ready for next round of fertility treatments.  In theory our transfer will be in a few weeks so will know if it worked sometime around the start of the year.  If it doesn’t work, then we’ll be going for a session every other month for essentially the entire year.  A lot to take in – but hopeful that 2015 will be our year!

In food news, there is a mini-SRC post coming up in two weeks so for those of you looking for something sweet  make sure to come back on the 15th!  The next “real” SRC post will be in early February, which seems so far off now but will be here in just a blink of an eye.


Keep It

Sesame Green Beans

Sesame Green Beans | #Vegan

Good morning from gorgeous sunny (seriously!!!) London!  Our trip has reached it’s halfway point and so far everything has been amazing.  There are so many recipes I can’t wait to test out when I get home, from sweet to savory all things I’m sure my hubby will love.  Today is another packed day on the agenda, starting with Hampton Court Palace (Henry VIII) and ending with a show at The Globe.  I still can’t believe how many things we have been able to do, and being just halfway there are still so many things to look forward to.

Today’s recipe is one of my favorite Asian-inspired sides – and perfect for spring when green beans are starting to pop up in large amounts.  Seeing the local produce, especially that in Cardiff, has me eager to go home to tend to my garden in hopes of producing similarly enticing.

Sesame Green Beans

serves 4-5, as a side

Ingredients

1 tbsp vegetable oil

1/2 tbsp sesame seeds, divided

1/2 tsp garlic, shredded

2 garlic cloves

1 lb green beans, tipped and halved

1 tbsp soy sauce

1 tsp sesame sauce

Instructions

  1. Heat the olive oil in a large wok over medium heat. Once hot add 1 tsp of the sesame seeds and begin to toast stirring frequently to prevent sticking and burning. After 3 minutes add the ginger and garlic and continue to stir regularly.
  2. Once the garlic has started to turn golden, about 5 minutes add the green beans, soy sauce, remaining sesame seeds, and sesame sauce. Bring to a rapid simmer then cover and turn heat to low. Cook for 15 minutes, stirring halfway. Dish is ready when beans are slightly tender and malleable. Enjoy!
http://dancingveggies.com/2013/05/keep-it.html

To turn this simple side in to a vegan feast simply add some tofu to the pan after the sesame seeds have finished toasting and double the sauce.   Eggplant and broccoli also go great in place of, or with, the green beans.   I’m sending this quick dish over to the Fabulous Ren and her awesome Simple and in Season challengehello May and welcome Spring!