Tag:

sesame

Cold Soba Noodle Salad with Mango + Herbs

As you may know, I love using fruit in savory dishes, and this Cold Soba Noodle Salad with Mango + Herbs is no exception. As part of my year-long partnership with the National Mango Board, this recipe features juicy, ripe Tommy Atkins mangos. This variety of mango has a mildly sweet flavor and is the most widely grown mango variety coming into the United States. While mangos are refreshing on their own, combining them with fresh herbs takes their flavor up a notch! In this soba noodle salad recipe, I combined mango with fresh Thai basil and mint.

Through this partnership, I’ve learned so much about mangos, including important nutritional information! A one-cup serving of mango provides:

100% of daily vitamin C needs
35% of daily vitamin A needs
3 grams of fiber (12% of daily need)
1 gram of protein
25 grams of carbohydrates (8% of the daily value)
0 grams of fat
100 calories
No sodium or cholesterol

cold-soba-noodle-salad-gluten-free-vegan-mango-sesame

This salad is a great make-ahead recipe, as the flavors intensify after a couple hours in the fridge. If you want to use this as a weekly meal prep item, I would recommend doubling the recipe. For meal prep purposes, you could also leave the fresh herbs on the side and add in just before eating so they don’t get soggy. I used gluten-free 100% buckwheat soba noodles here, but you can use any soba noodle (or rice noodle) of your choice.

[This post is sponsored by the National Mango Board. However, all thoughts and opinions are my own.]

cold-soba-noodle-salad-gluten-free-vegan-mango-sesame

Cold Soba Noodle Salad with Mango + Herbs
[Serves 2]

For the salad:
8 oz soba noodles, cooked according to instructions then rinsed with cold water
1 teaspoon toasted sesame oil
1 cup fresh ripe mango, cubed
¾ cup cucumber, sliced in thin rounds (I used Persian cucumber)
½ cup daikon radish, cut in thin half-moons (I used purple daikon)
Fresh mint
Fresh Thai basil
2 Tablespoons toasted cashews, roughly chopped, to garnish
2 teaspoons toasted black sesame seeds, to garnish

For the dressing:
2 Tablespoons avocado oil (or any other light tasting oil you like to use)
2 Tablespoons toasted sesame oil
1 Tablespoon rice vinegar
1 Tablespoon coconut aminos (or tamari)
2 teaspoons chili garlic sauce (or any other spicy sauce you like to use)
1 ½ teaspoons mirin
1 ½ teaspoons fresh grated ginger
1 teaspoon fish sauce (optional)
½ teaspoon finishing salt
Juice from half a small lime

1.) Cook the soba noodles according to the instructions on the package then drain and rinse with cold water. In a medium mixing bowl, toss with 1 teaspoon toasted sesame oil and set aside.

2.) To make the dressing, whisk all ingredients together in a small bowl and set aside.

3.) Prep all other salad ingredients then add to bowl with noodles.

4.) Toss salad with dressing. Garnish with toasted cashews and black sesame seeds.

September 25, 2019 0 comment

Wellness

Inside My Pantry: Staples to Always Keep on Hand

I get countless questions on what I keep stocked in my pantry, and I’m finally telling all! I enlisted the help of my dear friend, Shannon Sims, to help me replicate my pantry on a shelf we painted and set up in my living room (TRUE CONFESSIONS!). The Wu Haus Kitchen is going through a remodel right now, so I couldn’t share my actual pantry, which is a bunch of bins packed full with dry goods that are currently being stored in my dining room. Anyways, I’m excited to share with you the items I always keep on hand at home. As you can tell from the photos, I favor buying in bulk and storing everything in reusable jars. I’ll be doing a similar post with what I keep in my spice cabinet in the next couple months, so stayed for that!

High quality extra-virgin olive oil
One of my favorite foods on earth. I could seriously survive on olive oil if I had to. I usually have a few varieties in my pantry. Read my top tips for choosing, storing and using olive oil.

Coconut butter and oil
If you know me, you know how obsessed I am with coconut butter. I use it in my matcha every morning and for moon milks in the evening. It’s also great in smoothies. I buy it in bulk because I move through it so fast. I also always keep coconut oil around for cooking and to use in raw treats, bliss balls and baking.

Avocado oil
My go-to cooking oil. I usually keep 2 bottles on hand at all times. This is the brand I prefer.

Ghee
I love ghee. I don’t use it as much as avocado or coconut oil, but I still keep it stocked in my pantry at all times. I love using it in golden milk tea lattes. It is super simple to make, just follow this tutorial.

Salts
Salt may be my favorite ingredient next to extra-virgin olive oil. I love it so much that I usually have 5 different kinds on hand at all times. I love Jacobsen kosher sea salt, pink Himalayan salt, Maldon finishing salt, fleur de sea, sel gris and infused salts like the copal salt I just picked up on my recent trip to Oaxaca.

Dried and/or canned beans
Canned beans are my favorite “I’m lazy and didn’t plan dinner” item to have on hand. Dried beans are great if you want to make a big batch of beans for the week, or if you’re making homemade hummus. Beans are fiber-rich and a good plant-based source of protein.

Extra matcha
Literally can never have too much matcha. I keep my pantry stocked with a few extra tins just in case I run out of my supply in the fridge. [Note: In case you missed it… Matcha should always be stored in the refrigerator after opening to preserve the flavor.] This brand and this brand are my favorites.

Medjool dates
I love dates SO much. I use these in my bliss balls, and occasionally I throw one in my matcha or moon milk if I’m feeling like I want some sweetness.

Dried apricots
Always go for organic, unsulfured apricots. They will be brown in color, not bright orange like you may be used to. I top these with a little of my favorite nut butter, and this is my go-to sweet treat.

Banza
I really don’t know what I did before Banza came along. I love this chickpea pasta so much. I always keep a few boxes on hand for easy weeknight dinners or to cook and add to lunch salads.

Chickpea flour
If you didn’t know, I’m obsessed with socca (chickpea flatbread). See here, here and here. Socca batter is SO easy to whip up. It’s literally just one part chickpea flour and one part water whisked together and seasoned with salt and pepper and a couple glugs of avocado oil. Let the batter stand for at least 30 minutes before making your socca.

Nut butter
You probably know how much I love this nut butter by now. I seriously can’t get enough. I drizzle it over yogurt bowls or eat it smeared on a banana for a simple snack.

Raw wildflower honey
I don’t use much honey or sweetener in general, but I always keep honey on hand. I use it occasionally in raw treats, as well as in an apple cider vinegar tonic when I’m feeling the first signs of a sore throat.

Apple cider vinegar
ACV is basically like coconut oil in that it has SO many uses. I’m a strong believer in the magically healing properties of this stuff. I use it in wellness tonics, salad dressings, for quick pickled veggies, and my husband even uses it as a hair rinse.

Quinoa
I’ve been eating less grains these days, but quinoa is definitely my go-to grain (although it’s technically a seed). It cooks up in 18 minutes and is so nourishing and satisfying. I opt for the sprouted kind since it’s easier on the digestive system, or if you want to save money, just soak your quinoa over night, drain, rinse well and cook.

100% pure coconut cream
I recently discovered this stuff, and I’m completely obsessed. It’s basically a replacement for coconut milk that doesn’t have any gums like the canned stuff does. I use it for homemade curries, raw treats and occasionally I’ll use it in my matcha if I have leftovers from making a curry this night before. Since it doesn’t have any preservatives, it spoils pretty quickly after opening – 2 days.

Cacao nibs
My love for cacao knows no limits. This magical plant food has more antioxidant flavonoids than any other food on the planet. The nibs are delish ground up in smoothies, topped on yogurt bowls or in my Golden Chip Bliss Balls.

Sesame seeds and toasted sesame oil
From homemade tahini to dukkahs, sesame seeds know the way to my heart. I love using them in both sweet and savory preparations. Toasted sesame oil packs a flavor punch and is so great for drizzling over Asian-inspired salads.

SaveSave

February 14, 2018 3 comments

Soups + Salads

Salted Watermelon, Black Rice, Sesame + Mint Salad

One of my favorite parts about summer is the abundance of amazing fruits and vegetables available locally. I absolutely love using fruits in savory salad preparations (exhibit a. and exhibit b.). And I think this salad might be the best one yet! Watermelon in salads is so lovely, but I’m feeling like the watermelon, feta, mint situation is a little played out. This recipe really hits all the marks in terms of flavor. The black lava salt from Mountain Rose Herbs adds a depth and complexity of flavor while the jalapeño adds some spice and the mint keeps it fresh. MRH is one of my favorite resources for spices, adaptogens, oils and more. They have such a wide variety of ingredients, and they have high standards for their sourcing process, so I always know I can trust that whatever I get is the best quality. They sell most items in bulk quantities, so once I receive whatever I’ve ordered I transfer the herbs/adaptogens/etc. into airtight jars and keep them in a drawer away from light – a pantry would be great, too.

The black rice absorbs the dressing and watermelon juice rather nicely. Bonus: black rice is nutritionally superior to other varieties of rice, offering 8.5g protein, 3.5g iron and 4.9g fiber per 100g serving. You want to be sure you don’t overcook the rice here. If you’ve never made black rice, you’ll want to use the ratio of 1 cup rice : 1 1/2 cups water. Bring well-rinsed rice and water to a boil. Reduce heat to low, cover and cook for 25 minutes. Remove from heat and fluff with a fork.

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

Watermelon, Black Rice, Sesame + Mint Salad
[Serves 2-4]

4 cups seedless watermelon, balled
1 teaspoon black lava salt
1 1/2 cups cooked black rice
1 jalapeño, finely chopped
1/2 cup mint, torn into pieces
2 Tablespoons lime juice
1 Tablespoon toasted sesame oil
To garnish: sesame seeds

1.) Using a melon baller, ball the watermelon. Remove as many white seeds as you can. Place in large mixing bowl. Add black lava salt and gently toss to coat. Set aside.

2.) Prep the jalapeño and mint. Whisk together the lime juice and sesame oil in a small bowl.

3.) In a serving bowl or tray, gently toss together the salted watermelon, black rice, jalapeño and mint as you slowly drizzle in the sesame-lime dressing. Garnish with sesame seeds, and enjoy!

July 18, 2017 2 comments

Smoothies

Coconut-Matcha-Tahini Smoothie Bowl

Smoothie Week Day 3! Woo! And we woke up to about 11″ of snow here in Portland. And it’s still snowing! This Coconut-Matcha-Tahini Smoothie Bowl is one of my favorites. Creamy coconut and tahini paired with gorgeous green Japanese matcha. This smoothie bowl also has a decent amount of protein and good fat to keep you going through the morning. I love using sesame in sweeter preparations. It’s really nice here using medjool dates to bring some sweetness while balancing the flavors. I used E3Live’s Blue Majik in this recipe, but spirulina would work just fine.

For the styling, I used some mini homemade coconut nice cream balls. You can make a super simple coconut nice cream by blending frozen young coconut and a small amount of nut mylk in a high-speed blender. I also link to a more time-consuming black sesame nice cream recipe from earlier last year that would be delicious, too.

Coconut-Matcha-Tahini Smoothie Bowl
[Serves 2]

4 oz frozen young coconut
1/2 avocado
1 1/4 cup nut mylk
2 Tablespoons hemp hearts, or protein powder
1 teaspoon matcha
2 Tablespoons tahini
2 Tablespoons extra virgin coconut oil
2″ piece of fresh ginger
1/2 teaspoon blue-green algae powder, or spirulina
3 medjool dates
3 ice cubes
To garnish: Toasted coconut chips, sesame seeds, coconut or black sesame nice cream (optional)

1.) In a high-speed blender, blend all ingredients on medium until smooth.

2.) Divide between two bowls, and garnish with desired toppings. Enjoy!

January 11, 2017 1 comment

Main Courses

Sesame Noodles with Spicy Baked Tofu and Broccolini

Asian-inspired noodle dishes are one of my favorite things to make and eat. This meal is quick and relatively easy, perfect for a mid-week dinner. I use a version of this spicy baked tofu in many dishes. It works well in rice dishes, as well as salads. The sesame-cashew butter sauce is so simple and delicious. I found this brand of cashew butter that is made locally here in Portland. It is spiced with Harissa. If you don’t use this brand, you could play around with adding some spices to your sauce. If you come up with any great additions, I would love to hear about them.

[Note:] I never boil rice noodles, as I think they tend to get overcooked really easily. Soaking the noodles in tepid water allows them to rehydrate before finishing in a skillet. I find this method is easy and keeps the noodles from getting mushy.

Sesame Noodles with Spicy Baked Tofu and Broccolini
[Serves 2-3]

1 package brown rice noodles (I use these)
1 package super firm tofu (I use this brand)
1 bunch broccolini, chopped
1/2 of a medium onion, diced
1 leek, cut into half moons
2″ piece of ginger, minced
3-4 tablespoons coconut oil
3 tablespoons + 2 teaspoons liquid aminos or Tamari
1 tablespoon Sriracha
2 tablespoons sesame oil
1 tablespoon cashew butter, or any other kind of nut butter
1 carrot, peeled into ribbons
2 sprigs of fresh mint, chopped
sesame seeds or gomasio to garnish

1.) Put noodles in large bowl and cover with tepid water. Let soak while preparing the rest of the meal.

2.) Preheat oven to 400° and line a baking sheet with parchment paper. Cut the tofu into bite-size cubes and toss with 1 tablespoon of the coconut oil, 3 tablespoons of the aminos and Sriracha. Bake for 30-35 minutes, turning the tofu over 1-2 times during baking.

3.) Melt 2-3 tablespoons of coconut oil in a large skillet over medium heat. Add the onion, leek and ginger, season with sea salt and sauté for about 10 minutes or until onions begin to get soft. Add the broccolini and continue to sauté for another 5-10 minutes.

4.) While veggies are cooking, whisk the sesame oil and the cashew butter in a small bowl until combined. You can add a small amount of hot water if necessary to allow the nut butter to mix more easily.

5.) Check on the noodles to see if they are ready. They should be tender, but not mushy. Drain them from the water and add to the skillet with the veggies. Add 2 teaspoons of aminos to the skillet to coat the noodles. You can also add a small amount of sesame oil if you feel like the noddles are too dry. Stir fry on medium/high heat until the noddles are tender.

6.) Serve noodles in bowls with tofu and carrot ribbons on top. Pour some of the sesame and cashew butter sauce over each serving. Garnish with mint and sesame seeds or gomasio.

February 21, 2016 0 comment