This wholesome and refreshing dish is exactly what I needed after roadtrippin’ to the North a few weeks ago.
I have a love/hate relationship with traveling.
I discovered this in my early twenties when I landed a job in the music industry working as an editorial assistant for a publishing company that issued a handful of music magazines. Within the first year, I went from hardly escaping my small Canadian hometown to jetting through the US from NYC to San Fran. I felt so alive in these new places! Well, for the first day or two. But with transient travel comes cramming too many things into a small timeframe and that, my friends, siphons the life out of me.
With my husband and I living in NC and our families being dispersed between PA and Canada, this is a regular part of life now: overwhelming short-lived trips full of company, a lot of energy, and a mass amount of food. (Gotta mow down enough of those hometown faves while we’re there and while we can.)
To say that I needed this healthful protein-packed plate of goodness when I got home would be an understatement. I’ve eaten this three times in the last week and a half.
There are very few things in life that are better on a hot day than a cool serving of zaru soba.
This recipe brings me to the last installment of the Japan segment of my East Series (What!) which is pretty damn exciting. The next segment I’ll be featuring is China, where I’ll be exploring some delish Chinese recipes.
But first, let’s talk about this nourishing noodle dish.
A lot of East and Southeast asian dishes call it like it is when it comes to names, and Zaru Soba is no exception. A zaru is a bamboo tray or basket used to drain the noodles in the preparation and presentation for this dish; soba, of course, is the type of noodle. Soba translates to buckwheat, but it’s most commonly used in reference to soba noodles in Western cultures.
Despite the fact that most mainstream supermarkets carry soba noodles in their “International” aisle, I highly recommend hitting up your local Asian markets instead. You’ll get the best quality of soba noodle there, and if you can get your hands one soba noodles that are 80 per cent buckwheat (hachiwari soba), do it. Not only are these noodles more delicious, but they also pack a nourishing punch.
THIS RECIPE IS SPONSORED BY DELALLO | OPINIONS ARE MY OWN
In our home, the ideal “date night” doesn’t involve getting gussied up and wearing uncomfortable shoes to a lavish restaurant where we have to sit all stiff-like. Sure, my husband and I clean up very well, but there’s something about those types of places that makes me feel apprehensive and anxious. Am I sitting up straight enough? Should I have painted my nails red instead of turquoise? Did I make things weird when I told the waiter he could fill my wine glass to the top?
I guess that’s why the ideal date night in our home involves homemade pizza, a good flick, and grocery store-bought wine.
Fill that glass.
To me, there’s something incredibly romantic about cooking with that special someone in the comfort of a shared kitchen space. When I’m all floured-up and kneading dough on the counter with my husband standing next to me slicing toppings with great precision, it is downright swoon-worthy. Forget the pottery scene from Ghost; our pizza making is way more amorous.
And this Four Pepper Pizza? What a way to spice things up!
As much as I adore fall and its display of dark skies, the smell of smokey cedar, and the sound of crisp leaves crackling beneath our feet, I’m always eager to welcome spring with just as much enthusiasm. The sudden sight of lush landscapes and azure skies always fills me with a feeling of restoration… kind of like the default computer wallpaper of Microsoft’s Windows XP; nothing says “new beginnings” quite like that.
The weather here in North Carolina has been teetering sporadically between warm perfection and nippy disappointment, but the former is starting to outweigh the latter and I am oh-so-ready to get my terra cotta pots out, dig into some soil, plant some seeds, and admire the produce that sprouts. And then make delicious food with it.
One of my favorite things to indulge in when the days are blazin’ hot are these cool and crisp summer rolls with a savory, nutty, and slightly spicy dipping sauce which, simply put, is lip-smackin’ perfection.
So these are pretty bad ass (not to mention long overdue). This recipe was initially intended to be a plant-based spin on my meaty Best Stuffed Peppers — one of my most popular recipes from the pre-pescetarian days — but the pressure was just. too. much.
That old trusty recipe of mine received comments like “These were the best stuffed peppers I’ve ever had” and “Hubby, who swore up and down ‘I do not like stuffed peppers!’, devoured 4 of them!”
How does one compete, or even follow up, with that? (You don’t. You just don’t.)
The thing that makes *those* peppers so special is the slightly-sweet-yet-hella-savory thing it has going on. The intriguing sweetness comes from the sweet sausage, and since I have yet to master seitan or tempeh, I wasn’t even going to go there. One day, but not this day. (And by all means, if you’re a meat-eater, I kept that recipe up on the blog for a reason. It’s dope, and you should head there now.)
Rather than set myself up for disappointment, I decided to kick the intention of “recreating” to the curb and instead, develop something fresh. Something that wasn’t meant to be compared to something else, but to be its own exciting thing.
These tender bells are brimming with a delicious plant-based mishmash that let this recipe be its own delectable thing.