Guys, it is wicked hot outside. We’ve been submerged in a (thankfully brief, supposedly) heat wave. All I could think to do today besides just laze around in the cool basement was to make some strawberry frozen yogurt — but more on that later. First, I want to tell you about the soba noodles we made last night.
If you haven’t yet seen the book Plenty by Yotam Ottolenghi, you are missing out. It’s full of beautiful photographs and delicious-sounding vegetarian recipes. It’s been around our house for a while now, but these noodles are the first thing we’ve made from it. The dish is a mixture of soba noodles, fried eggplant, mango, onion, and a sesame-vinegar-garlic-pepper sort of dressing, with some cilantro and basil. We also took a suggestion from the recipe description and added in some tofu, which I definitely recommend.
There are lots more recipes I’d like to try from this book, and you’ll probably be seeing some of them here over the course of the summer! These soba noodles are awesome. I suggest you make them.
As for the ice cream update — I didn’t take any photos (too hot to blog? is that an excuse?) but I’m about to freeze up some of David Leibovitz’s strawberry frozen yogurt, with a little cream added because our yogurt is nonfat and I didn’t want it to be too icy. A couple weeks ago, though, I made this Roasted Strawberry Coconut Milk Ice Cream from Sprouted Kitchen. It uses coconut milk instead of cream (although it’s not vegan, because it has a custard base), and the roasted strawberries are really good. I’d recommend making it if you are ice cream-inclined!Soba noodles with eggplant and mango (from Plenty by Yotam Ottolenghi) 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 crushed garlic cloves 1/2 fresh red chile, chopped [we used a jalapeno, since we couldn’t find red] 1 tsp toasted sesame oil zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4 inch dice 8-9 oz soba noodles 1 large ripe mango, cut into 3/8 inch dice 1 2/3 cup basil, chopped 2 1/2 cups cilantro, chopped 1/2 red onion, thinly sliced firm tofu In a small saucepan gently warm the vinegar, sugar, and salt until the sugar dissolves. Remove from heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt, and leave there to drain. [At this point, we also fried half a block of firm tofu, cut up.] Cook the noodles. They should take 5-8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as posible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, tofu, onion, and herbs. [The recipe says you can let it sit for 1-2 hours…. but that definitely did not happen 🙂 ].