Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Hey there. It's Katie. I know it's been a long time since I've made an appearance over here but things have been straight-up crazy busy 'round these parts. When people exasperatedly drone on about how busy they are and how stressful their lives are, my heart secretly smiles inside knowing that I don't have or want a life like that. Who truly does?! It's seems as if being busy is an honor badge that showcases how demonstrably important you are and that infact, yes, your life is very important indeed.

If it was not so important as it obviously is, then I'd have any time to read, or relax, or cook, or go for walks. Did you hear? I'm so busy I don't even have time to read. Reading is such a luxury. You're so lucky, I can't even pick up a book what with everything that I have to be doing. My life is very important, indeed. People depend on me, the world depends on me. The bags under my eyes are my proof. Pity me. 

That's not me. I freaking enjoy leisure and revel in its nothingness. I would rather be doing nothing than something. I'd rather be home, on a slow walk, curled up reading, or baking, or cooking. I actively seek out ways to reduce my stress level and try not to feel bad about doing what most people consider "nothing". Society encourages always doing something. The more somethings you can fit into one day, the better. You are American and if you aren't stressed to the gills with a full daybook, your life is worthless. 

Unfortunately, my life has been stressful lately. And very busy. It's exciting stuff and Todd and I are exceptionally grateful for our good fortune...but between you and me? I hate it. If one more bastardly little "agenda" or "event" sneaks it's way onto my calendar (yes I have one of those now) and imprints itself to it, unremovable as much as I try to scrub it away...I'll lose it. So, for now, I'm trying to keep everything corralled and under control. I think I'm doing a pretty good job as a Stress Cowgirl. Besides the occasional rant. Thank you, for allowing my rant. I am now done. 

Okay, now that you have heard my excellent excuse for abandoning you (I also left the state for awhile) it's time for a cookbook review. Huzzah! I've also included a super quick and easy recipe (because, you know) that I've adapted from said cookbook, Near & Far by Heidi Swanson.

Because I received a black and white, paperback, advance uncorrected proof to review I cannot qualify the appearance or feel of the book. I can tell you that this vegetarian cookbook is filled with recipes inspired by Heidi's travels all across the world. Inspired by various cultures and cuisine, her recipes transport the home chef and invite you to join her in her worldly adventures. If only we could be so lucky to actually accompany her! This is the next best thing. 

I found her recipes to be surprisingly simple (which was appreciated) and inspired by whole-foods. This got me excited. However, after flipping through the book I found many recipes to be a little too fluffy for my more utilitarian flair regarding recipes. I am, if nothing else, all things practical when it comes down to it.

Take the recipe Lucques in Grapefruit Juice. Olives soaked in grapefruit juice is just something I would never consider bothering to make. I'll just take those olives straight from the jar! Wine-Washed Arugula begs to be a "recipe", with no actual measurements to be found at all! Arugula, wine, and olive oil. I confess this is not a recipe I would be super pleased to discover in cookbook worth $30. The recipe for Miso Oat Porridge is a recipe for plain oats with 1-3 tbsp of miso paste mixed in...no joke. I wish some of the recipes were a bit a bit more fleshed out, more well-rounded.

Am I being nit-picky? Perhaps I was so excited for this book and so eagerly anticipated its recipes that I decidedly set myself up for disappointment...but I suspect not. Many of the recipes included ingredients I'd never heard of or are unavailable to me in Alaska. Yet, this was to be expected. Bottom-line: this book didn't thrill me as I dreamed it would.

Use this mixed review as you will, but for me, I foresee that this cookbook won't make an appearance too often in my kitchen. However, the recipe below is quite good. It was actually for a spread, which I turned into a noodle dish per Heidi's recommendation to pair it with soba noodles (I realize this doesn't make a lot of sense). I doubled the garlic and added my own amount of lemon juice. I also included liquid smoke. Who just has smoked almonds lying around anyway? I thought sesame seeds would make a lovely garnish as well. It was the perfect meal to use up all of my fresh mint on the porch before the frost claimed it. 

Learn more about Heidi and pre-order Near & Far, available September 15th.

Edamame & Mint Sesame Soba Noodles

Recipe by Kathleen Henry @ Produce On Parade

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Yield: 4

Ingredients

• 1 ½ cups shelled edamame
• ½ cup raw almonds
• 1 cup fresh mint leaves, lightly packed
• 1/2 cup olive oil
• 2 large garlic cloves
• juice from ½ lemon
• splash of liquid smoke, to taste
• dash of kosher salt
• dash of fresh ground black pepper
• 9 oz soba noodles, dry
• 2 tbsp sesame oil
• sprinkling of sesame seeds, for garnish

Cooking Directions

1. Bring a large pot of water to boil for the soba noodles.
2. In a food processor, combine the edamame through the black pepper. Pulse until the pieces are no bigger than a pencil eraser. Transfer half of the mixture into a large serving bowl. Pulse the remaining mixture about 6 more times. Add to this mixture to serving bowl as well.
3. Boil the noodles for 3 minutes. Reserve ¼ cup of the cooking liquid and add to the serving bowl along with the drained noodles and the sesame oil.
4. Toss well to combine and garnish with sesame seeds.

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Maple Peanut Soba Salad with Edamame & Apples

This is what's born when vegans have no vegetables in the house. Creativity! The great produce purge of 2014 was a purposeful one of course. But we got back from vacation over a week ago. The only reason we even had these apples was because Todd's mother lovingly packed up six honeycrisps which he gently toted all the way back to Alaska from Ohio in his carry-on. The edamame are those frozen packs from Costco, I always have them on hand.

Soba and peanut butter are a natural combination and apples and peanut butter go together beautifully. Edamame goes with soba and voila! 

“I don’t feel superior because I am vegan. The truth is I am vegan because I don’t feel superior to others.”

— Michele McCowan

A quick and simple peanut butter soba noodle salad studded with vibrant edamame and crisp apples. Sweetened with maple syrup, with an Asian flare. 

Maple Peanut Soba Salad with Edamame & Apples

Recipe by Katie @ Produce On Parade

A quick and simple peanut butter soba noodle salad studded with vibrant edamame and crisp apples. Sweetened with maple syrup, with an Asian flare.

Ingredients

• 1/4 cup + 2 Tbsp. creamy peanut butter
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. maple syrup
• 2 Tbsp. soy sauce
• 1 1/2 Tbsp. sesame oil
• 1/4 tsp. ground ginger
• 1/2 cup water (adjust according to desired thickness)
• 9 oz. package of soba noodles, dry
• 9 oz. frozen package of edamame, shelled or 1/2 cup soybeans
• 1 medium apple (I like Honeycrisp), julienned
• dash sesame seeds (for garnish)

Cooking Directions

1. Bring a large pot of water to boil for the noodles.
2. Meanwhile, whisk together the peanut butter through and including the water. Add additional water as needed for it to have the consistency of an alfredo sauce. Taste and add additional soy sauce and/or syrup to your preference.
3. Microwave the frozen edamame according to package and when cool enough, shell and place in large bowl. Discard the pods, or feed them to your dog like I do.
4. Core and julienne the apple. Add to the soybeans.
5. Cook the soba noodles according to package, usually they only require 4 minutes to boil. Drain and add to the apples and soybeans. Pour the sauce over the noodles and mix very well to combine.
6. Serve warm and topped with a dash of sesame seeds.

Dutch Word of The Day

Kind --> aardig (are-digch)

Good Deed of The Day

November is World Vegan Month! Here, from the Huffington Post, is "A Countdown to Kindness: A Reminder for Each Day of World Vegan Month." You'll definitely want to read it!

Tahini Edamame Burger

“There is nothing more frightful than ignorance in action.”

— Johann Wolfgang von Goethe

Todd and I had a wonderful time last weekend visiting family that was up from the states. It's always such a pleasure to have little kids around. I don't have any nieces or nephews, and rarely get to interact with children or babies...unless I am doing their radiology exam, which, is not so fun for either me or the child. Super sick children = super sad face. 

One of my cousins and her two little girls were up and as you can see we were greeted by a most darling little one who very formally welcomed us to "The Game Party". Where we of course played games together and ate lunch, as you can see below. 

This little munchkin is my particularly favorite munchkin in the entire world. She was also our flower girl and is one of the most exceptionally well-mannered persons (young or old) I've ever met. When asked if she was excited at the prospect of "throwing the flower petals" at our wedding, she responded that she would not throw them but infact "lightly toss them", no joke. She was like, four years old at the time. I'm absolutely confident that at that age I was picking my nose and playing naked in the dirt under the porch, painting rocks and making mud cakes. 

Below, for your viewing pleasure, is THE most adorable photo of Todd and his enchanting little playpal. She's so cute I can hardly stand it!

OMG, look at that face. Just look! Hehehe. That is the face of utter delight.

Interestingly, that was also my face when I ate these burgers I made a few days ago. These are the fruition of an abundance of edamame that I purchased, trying to pump my wee body full of iron. 

This is a flavorful veggie burger with fresh edamame and greens, rolled oats, tender sweet potato, and creamy tahini for a unique dish. I love to freeze the leftovers for a quick and effortless meal.

print recipe

Tahini Edamame Burger

by Katie @ Produce on Parade July-3-2014

A flavorful veggie burger with fresh edamame and greens, rolled oats, tender sweet potato, and creamy tahini for a unique dish.

Ingredients

• 1 Tbsp. olive oil
• 1 large yellow onion, rough chopped
• 6 garlic cloves, whole
• 1 small sweet potato, rough chopped
• 2 cups fresh edamame, shelled and steamed in the microwave
• 6 cups packed mixed greens (spinach, baby kale), torn
• 1 heaping cup rolled oats
• 1/4 cup liquid amino acids or soy sauce
• 1/4 cup tahini
• 3 Tbsp. nutritional yeast
• 2 tsp. ground cumin
• 1 tsp. fresh chili paste

Instructions

Heat the olive oil in a large rimmed frying pan over medium. In a food processor, pulse the onion and garlic until finely diced. Add the mixture to the pan and saute for about 5 minutes.Meanwhile, pulse the sweet potato in the food processor until finely diced. Add to the frying pan.Pulse the shelled edamame in the processor until finely diced. Add to the frying pan. Saute the vegetable mixture for about 10-15 minutes, over medium-high heat, until all the water is evaporated and the sweet potato is tender. You want the mixture to start sticking to the bottom. Now, pulse the oats in the food processor until roughly ground. Add to the vegetable mixture and stir to combine. Whisk together the remaining ingredients in a small bowl until smooth. Stir into the vegetable mixture until very well combined and remove from heat. Heat a cast iron skillet with a dash of olive oil over medium-high heat. Form 1/4 cup of the burger mixture into a patty and brown on each side for a couple minutes. Repeat with remaining burger mixture.Serve hot. I like mine with BBQ sauce! Freeze any remaining patties for use later.

Details

Yield: 12 Burgers

German Word of The Day

Veggie Burger --> Gemüseburger (geh-museah-burgah)

Good Deed of The Day

How many wolves died for your beef hamburger? Find out in this article from The Huffington Post. Animal agriculture fosters brutality and death against more than just the cattle victims. The more you know...