Vegan Noodles.

I was once a vegan. Aside from making ‘facon‘ for my kids, I sort of had the notion that a vegan is a vegan is a vegan. I didn’t try to find substitutes for meat/dairy/eggs. I was simply eating vegan, combining vegan sources of protein so I got the nutrients I needed. It wasn’t easy. I did it for maybe five years and then added back in eggs and dairy. I gotta admit, I love eggs and I love cheese. I cannot tell a lie…

My son was vegan with me, but when my first daughter was six months old I couldn’t deny her carnivorous nature. I learned to cook meat for her. Can’t say I was very good at it. Word on the street was I turned everything to ash. Again, I cannot tell a lie…

My youngest hated meat. Along with my husband and myself she was a vegetarian for many years, but as you know these days we’re pretty much omnivores and I have to admit we’re kind of healthier for it. Our diets consists of quality protein, plenty of fresh vegetables, legumes, fruits, eggs, cheese, yogurt and a limited amount of whole grains. It’s not that I don’t like carbs, I do… I just think a diet high in carbs isn’t a good thing.

A couple times I week I return to the vegan thing - there are a few dishes I still crave. This is one of them:

Vegan Noodles

Teriyaki Cashew Buckwheat Noodles with Tofu

2 packages extra firm tofu

Remove tofu from packages. Drain. Place 2 sheets of paper towels on a plate. Place tofu on paper towels. Cover with 2 more sheets of paper towels. Place a heavy cast iron skillet or frying pan on top of tofu. Press for an hour. (This presses the water from the tofu and allows it to absorb the marinade.) Cut into squares and toss in a large plastic bag.

1 cup Tamari or soy sauce

1/2 cup water

2 Tbs. Ponzu Sauce

1/3 cup Mirin (Japanese rice wine)

2 Tbs. hot chili sesame oil

2 Tbs. toasted sesame oil

1/3 cup brown sugar (may sub molasses or maple syrup)

1 tsp. coarse ground black pepper

1 Tbs. chili paste

microplane some fresh frozen raw ginger into the teriyaki, about a tsp.

Whisk together above ingredients. Pour over tofu. Seal plastic bag and refrigerate. Let marinate for at least four hours.

2 cups broccoli florets (keep them bite-sized and feel free to substitute cauliflower)

1 red pepper, sliced thin

2 jalapenos seeded and sliced into thin rounds

1/4 sweet onion, sliced thin

6 scallions, sliced thin

1 small head savoy cabbage (sweeter flavor than regular cabbage), sliced thin

2 carrots, peeled and sliced thin

2 small tomatoes, seeded and chopped

1 small bunch of cilantro, chopped

Place prepared vegetables into a large mixing bowl.

1 large package of Japanese (certified) buckwheat noodles (If you are gluten-intolerant you can substitute rice noodles or bean thread.)

Cook noodles in simmering water for 4 minutes. Do not drain. Remove with a slotted spoon or a kitchen spider. Place directly on vegetables. Pour tofu and teriyaki marinade over noodles and vegetables. Add 1 - 1 1/2 cups roasted cashews. Make sure cashews are roasted. Do not use raw cashews. Stir gently until everything is thoroughly mixed. Serve warm or chilled.

This is a really good dish. And it feeds six, easy peasy.