Thursday, August 6, 2015

A Recipe for Summer- Grilled Vegetable Soba Noodle Salad.

Oh my goodness time flies. I have been away from the blog for so many months- I honestly can't remember the last time I had enough time to sit down and write.

Since the last time I posted a lot has changed. I have moved, took on a new job, enrolled in school to get my Doctorate in Naturopathy and started my own Nutrition Counseling business. It is no wonder why I have not had the time to update any of you. In the last couple of weeks there have been so many inspiring things happening and I thought it would be the perfect time to start writing again. I will post once a month for the time being- so just as before if there is anything you would like me to touch on please inbox me! Now that I have ranted and apologized again for being absent for so many months I will get to the heart of this post- Grilled Vegetable Soba Noodle Salad. 

I am always looking for vegetable heavy dishes that aren't just another salad. I love using the grill and I was trying to think of a fun vegetarian dish that could be made on the grill. After some research, I came up with a lovely Asian inspired noodle salad. This is a bit of a labor intensive meal but I promise the end result is definitely worth all of the work.

Did you know that that soba noodles are made from buckwheat which is packed with B-vitamins- which if you don't know most vegetarians are lacking because most of those B's come from the protein heavy foods we ingest. I thought that the noodles would be a perfect choice for my veggie friendly salad. I added steak for my boyfriend which you can see in the picture above but I kept mine strictly vegetarian and it was delicious.

Ingredients
-          1 pkg of organic soba noodles
-          1 medium purple eggplant
-          5 Small bok choy
-          ¼ lb Fresh Green beans
-          Thai basil
-          2 T Soy Sauce
-          2  T Rice Vinegar
-          2 cloves garlic
-          4 radishes for garnish

Dressing Ingredients
-          ¼ C. Sushi Vinegar
-          ¼ C. Rice Vinegar
-          2 T. Soy Sauce
-          1 tsp Hoisin
-          Pinch of Garlic Powder

-          1 tsp fresh ginger


Directions
 Cut up eggplant, sprinkle with salt, place in a colander and drain the excess liquids for 1 hour.

 Marinate the rest of the vegetables in the soy, rice vinegar and garlic (You can marinate the steak at the same time as well; I used a nice small round steak).

Cook the noodles according to their package, rinse in cold water and set aside.

Mix all of the dressing ingredients together in either a food processor, blender or with a stick blender until it is slightly think.

Preheat your grill on high for 10-15 minutes (you can do this while the vegetables marinate).

Grill the vegetables and meat to your liking; make sure to keep the vegetables whole enough to grill. I like to grill them until there is a nice char on them.

Cut up vegetables, and toss together all ingredients, including herbs and top with freshly cut radish.

You can serve warm or cold.


    PS. Remember to check out some of our oldies but goodies from last year, candida control recipes, pineapple basil ice cream, and the pickling post are some of my favorites!











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