On the Run: fitness made simple

Everyone has to start somewhere.

Posts tagged vegan

68 notes

Peanut sauce stirfry: easy, delicious, vegan, and filling

Okay, it’s not perfect…it uses a lot of soy sauce and has lots of sodium.

1) Start off with mixed vegetables. Look how awesome! I got snap peas, broccoli, carrots, bell peppers, mushrooms, and even watercress!   

Actually…these are frozen vegetables from Costco. 

2) Then you boil your noodles! I used udon noodles, but my kayak instructor friend uses pasta noodles and says it’s tasty. 

3) THEN YOU MAKE THE PEANUT SAUCEEEEE. It’s so simple. All you need is peanut butter, garlic or garlic powder, soy sauce, and brown sugar. Go to this recipe for the amounts: http://allrecipes.com/recipe/frozen-vegetable-stir-fry/ 

Oh god that’s a crappy picture. 

4) Then you happily eat because you’ve successful made frozen vegetables less sad and unpalatable. 

Wow, another terrible picture. This is what happens when you take pictures in 2 seconds with your iphone, no flash, and while you’re walking. 

Filed under recipe food quick dinner vegan strifry vegetables vegetarian healthy fitness

99 notes

USMLE Step 1 study month recipe #1: Vegan Lasagne 

Cooking goal accomplished. I made lasagne for the first time. This recipe uses homemade sauce, spinach, and tofu.  This is the recipe I used: http://allrecipes.com/recipe/vegan-lasagna-i/ (I doubled the recipe)

But this one might be even better because it uses more vegetables (eggplant)! http://www.chow.com/recipes/29439-vegan-lasagna

My boyfriend and I made this during our day off. It was so much fun even when neither of us has ever made lasagne. We had no idea how soft the noodles had to be prior to baking. Anyhow, it was really delicious, healthy, and filling! So much Vitamin C from the tomatoes and protein from the tofu. I couldn’t find any whole wheat noodles…but let me know if you know of any! 

Talk to you soon,

Geraldine

Filed under recipe vegan healthy healthy eating usmle step 1 medical school medblr dinner vegetarian Tofu fitness diet food

40 notes

Went home for the weekend and my grandma made me dried persimmons! So yummy; they are nature’s gummy snacks and completely unprocessed. Oh and p.s I just got my eyebrows threaded for the first time!! I feel like a new woman.

Filed under food healthy vegan snacks spring

97 notes

Yellow Curry Recipe: Vegan, Delicious, and Filling
Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo. 
Basic directions: 
Sautee onion, garlic, and ginger. 
Add the curry powder and bay leaves. 
Add vegetables, chickpeas, vegetable broth, and coconut oil. Bring to a gentle boil. 
Simmer for 10-12 minutes. Then add the soy sauce, lime juice, brown sugar, and tomato puree. 
Serve with naan or rice. It’s a pretty starchy curry, so don’t overdue the rice or naan. I ate about 1/2 cup of cooked rice and 1/2 a naan with a bowl of curry.
I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm. 
Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people! 
xoxo, Geraldine 

Yellow Curry Recipe: Vegan, Delicious, and Filling

Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo. 

Basic directions: 

  1. Sautee onion, garlic, and ginger. 
  2. Add the curry powder and bay leaves. 
  3. Add vegetables, chickpeas, vegetable broth, and coconut oil. Bring to a gentle boil. 
  4. Simmer for 10-12 minutes. Then add the soy sauce, lime juice, brown sugar, and tomato puree. 
  5. Serve with naan or rice. It’s a pretty starchy curry, so don’t overdue the rice or naan. I ate about 1/2 cup of cooked rice and 1/2 a naan with a bowl of curry.

I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm. 

Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people! 

xoxo, Geraldine 

Filed under food recipe vegan curry thai food healthy healthy food easy lunches easy recipes packed lunches vegetarian

84 notes

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend). 

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery.  Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety! 

Alrighty, lunch break over. Talk to you soon.
Geraldine

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend).

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery. Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety!

Alrighty, lunch break over. Talk to you soon.
Geraldine

Filed under recipe food vegan healthy vegetarian breakfast avocado iswearihaventgainedweighteatingthismuchfat monosaturatedfatsftw avocadosandpeanutbutterallday

61 notes

Health Reevaluation and Reboot

As my 24th birthday grew nearer (Did I not do a birthday post?!! It was Dec 13th) and 2014 came closer, I decided I need to check where I’m at. I went to Student Health and had appointments with a doctor, nutritionist, and psychiatrist.

At this time, I was in a rut of all sorts…I hadn’t lost any weight (goal has been to lose 5 lbs since June 2013), I was having a tough few weeks in school, and negative thoughts about myself were destroying my focus. I wasn’t in the worst of shape, but I felt like everyone around me was achieving their goals and I couldn’t even make any headway with mine. Anyways, I learned very crucial information from my check-ups! 

Doctor’s appointment/Physical check-up: 

Me: Dr., I’ve been a strict vegan for a couple years, and am concerned about my Vitamin B12 levels.

My Vitamin B12 levels were low! The normal range is 200-1000 pg/ml. Older adults can have symptoms from deficiency at levels 200-500 pg/ml. I was sitting at 250 pg/ml! It’s not a huge surprise because I’ve been vegan for a couple years and don’t take regular supplements. But this was so crucial to know because if I had kept going, I would have become deficient. So now I take a Vitamin B12 pill 4x a week. Vegan-friendly sources of B12 include nutritional yeast and apple cider vinegar. Vitamin B12 deficiency can lead to anemia, and chronic deficiency damages nerves (I was not anemic).  So please please, if you are also vegan, request a Vitamin B12 blood test next time you’re at the doctor’s!

Nutritionist appointment:

Me: I’m vegan, and I haven’t been losing weight. 

The student health nutritionist told me that, “Vegan is not her favorite diet,” and “she was vegan for a while and gained a ton of weight.” She looked at my food diary and basically told me I was eating too many carbs. She didn’t emphasize counting calories or anything because fats, carbs, and proteins do entirely different things in your body. Basically, all calories are not created equal. She advised me to focus on proteins and healthy fats. For example, I could give myself a big serving of peanut butter and a piece of toast for breakfast. Or a salad with beans and a whole avocado for lunch. 

She also said that I was working out too much. I work out 5-6 days a week with a day of yoga. She advised me to take a couple rest days which allows your mind and body to relax. If you’re working out constantly, more cortisol (stress hormone) is released causing you to feel anxious and tense. 

Although I found her difficult to talk to, I still took most of her advice. Since December, I’ve been eating A LOT more healthy fats. I feel less bloated, a little weight loss, and feel full for longer. Some easy changes I’ve made include eating nuts for snacks instead of crackers, bread, or crisps. I’ll have nuts twice a day, about 200 calories each serving. I also avoid putting grains in my salad. and instead flavor it generously with avocado, olive oil, and sunflower seeds. I also can eat dark chocolate as a snack too! Try flavors that only have around 5g of sugar per serving. I eat SO much peanut butter and almond butter, it’s great. I literally go through a jar in 7 days. 

Psychiatrist/Med Student Well-being counselor: 

 Me: Dr., I keep comparing myself to other people, have cried 4x in the last month, and need to focus and study for Step 1 better than I’ve been doing.

He basically told me that I needed to indulge in relaxing activities more. But I was like, “No Dr, I can relax fine…I need to FOCUS and WORK more!” Funny concept…relax more, to get more done =). The take home messages for me were:

  • When I start thinking self-defeating thoughts or start comparing myself to others in way that makes me feel down, I should engage in an enjoyable activity for a few minutes. For example, sketching, blogging, or reading the news.
  • Continue meditating even if only for 10 minutes a day before bedtime.
  • Make time for all my “Basic Maintenance” needs (i.e. sleep, exercise, and the crucial hobbies and activities I need to be happy and productive).
  • Change up my study place so that I don’t see the same people over and over again who stress me out.
  • If there are recurring thoughts (for me, it’s “She’s focusing so much and getting so much done, I’m being very distracted and not accomplishing much”), think of them like a tape recording and “turn down the volume.”

I’m really glad I took the time to meet with all these professionals who helped me determine my baseline for mind and body health as I move forward. I have more direction and tools handy to deal with stress and to make better decisions.   

Have you had your regular check-ups or check-ins this year? 

All the best,

Geraldine 

Filed under imhealthybitch personal medicalschool health doctor medicine vegan veganproblems stressless mentalhealth nutrition

111 notes

Pumpkin Pie, the quick and vegan version 

from: http://food52.com/recipes/19560-you-won-t-believe-it-s-vegan-pumpkin-pie  (such a great website!) 

Pumpkin is amazing. Not that I need any more Vitamin A (I drink lots of carrot juice), but everyone can benefit from squeezing a lil bit of veggies in their dessert! Ben and I have made 3 of these pies an they are delicious! Not too sweet, simple ingredients, and fills your kitchen with warmth, cinnamon and nutmeg scents, and all the goodness of fall. No eggs, milk, or butter in this pie. It features raw cashews and coconut oil. We made one as part of a “night-in” date, one for a potluck, and another for Thanksgiving. 

 Crust (make first!) makes 1 crust

Ingredients: 2 1/4 cups wheat pastry flour, 1/2 cup cocout OIL (coco butter does not work as well) that’s cool/solid, 1 teaspoon salt, 1 tablespoon brown sugar, 1/2 cup cold water. 

Do:

  1. Place flour, salt, and sugar in a large bowl.
  2. Add coconut oil and start mixing and gently kneading with your hands.
  3. Add water. Keep mixing and kneading until you can form a ball
  4.  Dust a flat area with flour and place your dough ball on it. 
  5. Roll the dough out with a rolling pin or wrap a wine bottle with saran wrap and use that. Roll dough out to the best circle possible.
  6. Carefully lift your crust and place into baking pan. Crimp the edges and fill in holes.  

Filling for one pie 

Ingredients: 

  • 2 1/2 cups pumpkin PUREE (not pumpkin pie mix!)
  • 1 cup cashews soaked for 3+ hours and drained of water afterwards. 
  • 3/4 cup brown sugar.
  • 2 tablespoons corn starch 
  • 2 tablespoons molasses 
  • 1 teaspoon vanilla extract 
  • 1 tablespoon teaspoon cinnamon (original recipe called for 1 teaspoon but I like it stronger!) 
  • 1/2 teaspoon dried ginger 
  • 1/4 teaspoon nutmeg (
  • pinches of clove (All these spices can be found in a “pumpkin pie spice” mix. If you have that, just add 1.5 tablespoons of the pumpkin pie spice. You can be more liberal and add more of the spices too! 

Do (super ease): 

  1. Preheat oven to 350 degrees F
  2. Blend ALL the pie filling ingredients in a food processor till smooth. I used a blender. If the mixture is too thick, you can add 1 or 2 tablespoons of water. 
  3. Spoon into crust and smooth over.
  4. Bake for 35-40 minutes. The edges of the crust should be golden brown and the filling should be darker. 

Cool before serving (with vegan ice cream, banana ice cream, or serve it with whipped cream for your non-vegan friends).

Happy Thanksgiving friends!

Geraldine  

Filed under food recipe thanksgiving vegan healthy dessert pumpkinpie

59 notes

Roasted Brussels Sprouts and Parsnips 
If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips!  Introducing people to healthy new foods brings me such great joy…hence my blog.
NEED: 
1 lb brussels sprouts 
2-3 parsnips 
2 tablespoons olive oil 
dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper) 
DO: 
Preheat heat oven to 400 degrees F
Wash vegetables and remove any dirty or yellow leaves on brussels sprouts. 
Chop parnsips into 2-3 inch pieces. 
Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly. 
Roast for 30-35 minutes. The brussels sprouts should be golden brown on the outside. (note: this photo is BEFORE cooking so sprouts are green). 
Quick facts:
1/2 of brussels sprouts is only 30 calories. 
Brussels sprouts, like broccoli and cabbage, have natural anti-cancer properties (phytochemical!) 
Brussels sprouts are high in fiber, vitamin C and protein (compared to most vegetables). 
Parsnips are high in fiber, vitamin B/folic acid. 
Parsnips have 55 calories per 1/2 cup. 
http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm
http://home.howstuffworks.com/brussels-sprouts3.htm
Happy Thanksgiving!!
Geraldine
P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!

Roasted Brussels Sprouts and Parsnips 

If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips!  Introducing people to healthy new foods brings me such great joy…hence my blog.

NEED:

  1. 1 lb brussels sprouts
  2. 2-3 parsnips 
  3. 2 tablespoons olive oil 
  4. dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper) 

DO: 

  1. Preheat heat oven to 400 degrees F
  2. Wash vegetables and remove any dirty or yellow leaves on brussels sprouts. 
  3. Chop parnsips into 2-3 inch pieces. 
  4. Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly. 
  5. Roast for 30-35 minutes. The brussels sprouts should be golden brown on the outside. (note: this photo is BEFORE cooking so sprouts are green). 

Quick facts:

  • 1/2 of brussels sprouts is only 30 calories. 
  • Brussels sprouts, like broccoli and cabbage, have natural anti-cancer properties (phytochemical!) 
  • Brussels sprouts are high in fiber, vitamin C and protein (compared to most vegetables). 
  • Parsnips are high in fiber, vitamin B/folic acid. 
  • Parsnips have 55 calories per 1/2 cup. 

http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm

http://home.howstuffworks.com/brussels-sprouts3.htm

Happy Thanksgiving!!

Geraldine

P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!

Filed under food recipe thanksgiving healthy vegan brussels sprouts friendsgiving fitness parsnips diet

152 notes

Vegan Pumpkin Pancakes (6-7 small pancakes) 
approximate calories: Serving size: 1 pancake Calories: 127 Fat: 2 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 7 g Sodium: 173 mg Fiber: 1 g Protein: 2.4 g Cholesterol: 0 mg
Just made some of these tasty pancakes Saturday morning after a warm-up and 5 mile pace run. The smell of pumpkin spice filled Ben’s kitchen and living room making it feel like the holidays. It’s hard to get vegetables in for breakfast, especially if you prefer sweet over savory, but pumpkin puree is a delicious and nutritious way to get a serving. 
This recipe is great because you can pour everything into one big bowl and just mix! Get your large skillet and plate for serving ready. 
NEED: 
1 cup almond milk
1 Tbsp apple cider vinegar
1 Tbsp melted coconut oil 
1/2 tsp vanilla extract
3 Tbsp brown sugar
1 Tbsp maple syrup 
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 tsp cinnamon 
1 tsp pumpkin pie spice (if you don’t have some, mix cinnamon, nutmeg, and clove spices together) 
1 cup whole wheat pastry flour.
DO: 
Mix almond milk and apple cider vinegar in a large bowl. Let rest for 5 minutes to curdle. 
Then add coconut oil, maple syrup, pumpkin puree, brown sugar, vanilla extract and whisk. 
Add flour, baking soda, baking powder, salt and spices to the wet ingredients. Mix together! (add milk or flour to get a consistency that isn’t too runny or thick). 
Lightly coat skillet with oil or cooking spray. Pour 1/4 cups of batter onto the skillet for each pancake.
Flip pancakes when bubbles form. Cook for 1-3 minutes on the other side.
Top with maple syrup, bananas, or peanut butter. 
This would make a great Thanksgiving breakfast! 
Best,
Geraldine 

Vegan Pumpkin Pancakes (6-7 small pancakes) 

approximate calories: Serving size: 1 pancake Calories: 127 Fat: 2 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 7 g Sodium: 173 mg Fiber: 1 g Protein: 2.4 g Cholesterol: 0 mg

Just made some of these tasty pancakes Saturday morning after a warm-up and 5 mile pace run. The smell of pumpkin spice filled Ben’s kitchen and living room making it feel like the holidays. It’s hard to get vegetables in for breakfast, especially if you prefer sweet over savory, but pumpkin puree is a delicious and nutritious way to get a serving. 

This recipe is great because you can pour everything into one big bowl and just mix! Get your large skillet and plate for serving ready. 

NEED: 

  1. 1 cup almond milk
  2. 1 Tbsp apple cider vinegar
  3. 1 Tbsp melted coconut oil 
  4. 1/2 tsp vanilla extract
  5. 3 Tbsp brown sugar
  6. 1 Tbsp maple syrup 
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
  9. pinch of salt
  10. 1/4 tsp cinnamon 
  11. 1 tsp pumpkin pie spice (if you don’t have some, mix cinnamon, nutmeg, and clove spices together) 
  12. 1 cup whole wheat pastry flour.

DO: 

  1. Mix almond milk and apple cider vinegar in a large bowl. Let rest for 5 minutes to curdle. 
  2. Then add coconut oil, maple syrup, pumpkin puree, brown sugar, vanilla extract and whisk. 
  3. Add flour, baking soda, baking powder, salt and spices to the wet ingredients. Mix together! (add milk or flour to get a consistency that isn’t too runny or thick). 
  4. Lightly coat skillet with oil or cooking spray. Pour 1/4 cups of batter onto the skillet for each pancake.
  5. Flip pancakes when bubbles form. Cook for 1-3 minutes on the other side.
  6. Top with maple syrup, bananas, or peanut butter. 

This would make a great Thanksgiving breakfast! 

Best,

Geraldine 

Filed under recipe food vegan thanksgiving pancakes breakfast

18 notes

Anonymous asked: how did your family feel about you being vegan? do you ever splurge on special occasions for meat? Just wondering

Glad you asked!
My dad thinks it’s great because I eat more vegetables.
My brothers think it’s annoying because we can’t go eat Pho…
My mom is vegan 5-7 days a week (this has been her lifestyle all her life stemming from Buddhism). She is concerned that I’m not “feeding my brain” enough and believes I should at least eat fish sometimes.
My grandma is very concerned and even though she’s vegan/Buddhist vegetarian most days of the week, she believes I need to eat meat for “strength.” I ease her worries and just tell her that I eat meat and fish sometimes.

My extended family have cultural beliefs about meat and fish being nourishing and nutritious food. These ideas stem from growing up poor in Vietnam where good meat was a luxury and something to covet.

Honestly, I don’t tell my family members about my diet much. I know that when they tell me to eat certain things, it’s because they care about me which makes me less annoyed.

About splurging: The last time I ate animal flesh (I know that sounds weird…) was on Labor Day. It was my friend’s wedding and the preset menu had salmon and shrimp. I’ve only focused on a Vegan diet for 2 years now…and I’ve had meat/seafood a couple times. I estimate I eat a non-vegan treat once a week (i.e. Birthday cake, shared baked cookies in a meeting, free sandwich that has mayo on it)

Confession: I really want some shrimp dim sum right now. Even though it’s all ground up with fat…

Confession 2: I’m in lecture and blogging…

Filed under vegan diet personal ask

113 notes

95% Vegan Camping (becausewe had Think Thin bars…they are the best protein bars!!! and isolated whey doesn’t make me as sick as whole dairy products) 

Here’s a list of the food items we brought: 

Breakfast

  • Cereal (Kashi Go Lean, Cascadian Farms, this chocolate granola brand that Ben likes) 
  • Bananas  
  • Soy Milk

Lunch

  • PB&J (whole wheat bread, real PB…not the powdered type this time, strawberry jelly) 
  • Orange 

Snacks

  • Apples
  • Trail Mix (coconut, peanuts, cashews, raisins, cherries, apricots) 
  • ThinkThin bars 
  • Baby carrots 
  • Chips
  • Salsa

Dinner

  • Zucchini
  • Sweet potatoes 
  • Bell peppers
  • Vegan patties 
  • pita bread
  • Corn

Condiments, etc.

  • Olive oil
  • Spices and Herbs (salt, pepper, parsley, basil) 
  • Chocolate bar (which was yucky so I didn’t eat it)
  • Whethers Original and Red Licorice (car snacks for us to stay awake) 

Cooking method

Foil Packets are awesome!! We just chopped up our vegetables, seasoned them with spices and olive oil, and folded them into heavy duty foil. Then, we just threw the packets into the fire! The sweet potatoes took the longest to cook so we started with those. For the patties and pita bread, we just placed them on a sheet of foil and heated them up on the grill. Everything cooked between 10-25 minutes. The corn cooked the fasted.

The corn was SO good. Something about camping and corn-on-the-cob (and PB&J sandwiches) feels so satisfying and makes me a happy camper! Ben and I were both happy campers this night with our fire-pit feast. Building a fire for the first time was really fun too! The first night, all the main campgrounds were full so we had to go deep in the woods, pretty much in the backcountry, in Cedar’s Grove to pitch our tent. No fires are allowed there so we were elated when we got a central campsite that allowed fire! 

Filed under vegan food camping outdoors nature california date idea personal summer hiking sequoia national forest vegetarian cooking mountainfoodtastesbetter

69 notes

Ben said he needed some “healthy” in his life…So we picked a soba noodle recipe with the most vegetables we could find! I adapted this recipe from cookieandkate.com who adapted it from aggieskitchen.com. But it was originally from eatingwell.com

Ingredients
  • 8 ounces soba noodles*
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 1 bunch green onions, chopped
  • 3/4 cup chopped cilantro
  • 1 red bell pepper, sliced thin
  • 1/4 head of red cabbage, thinly sliced
  • 2 cups shredded carrots
  • 2 cups shelled edamame
  • 1/2 cup toasted sesame seeds
  •  3 tablspoons peanut butter (optional)
Directions
  1. Cook soba noodles according to directions.
  2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
  3. In a small bowl, whisk together the soy sauce , sesame oil, canola oil, peanut butter, and rice wine vinegar.
  4. Optional step: Sautee veggies for 5-6 minutes. We did this to make it warmer and tastier. 
  5. Pour the dressing into the pasta and veggies and toss well to combine.

Filed under recipe soba noodles food dinner cooking healthy vegan peanut butter vegetarian summer