soba noodles

Shelly's Chilled Peanut Noodles by Lindsey | Dolly and Oatmeal


it's hard to believe that july is at its mid point already.  it seems like forever ago that frank and i were thinking about a little summer getaway, and here we are!  later on this week we're driving to palm springs for a long weekend with my brother, sis-in-law, and their (almost 1-year old!) son, nico.  the last "vacation" we took was when we were living in NYC, amesy was 3 months old, and we thought it was a good idea to fly to california.  big mistake.  if you remember a few of my posts from then, you'll remember that that trip was an epic disaster in many respects.  that preeeetty much scared the crap out of us, so the idea of driving or flying anywhere for an extended period of time was definitely out of the question this time around. and while we are more beach-y kind of people, the idea of staying contained in a house, and having a pool right outside our door seemed very much our speed at this moment in life.  

i'm not sure about you, but the abundance of beautiful cookbooks coming out this summer is everything i need to get me out of my creative rut and get cooking.  i'm sure you know shelly from the blog, vegetarian ventures.  her debut cookbook, vegetarian heartland came out last month and plain and simple, it's a beauty.  it's centered around something i know little about: the midwest.  at first glance the book is vibrant and inviting; shelly's photography is totally stunning. but the book is more than beautiful photography.  it's divided by seasons of the year and in that, things like: campfire recipes (and a how-to on building one!), cozy snow day recipes, and picnic recipes.  i have so many recipes dogeared for times in the future when we feel more ready to take weekend jaunts camping or have a proper picnic.  the book is vegetarian, there are some gluten free recipes, and some vegan ones, but i can imagine that you could adapt many of them as well :)

wishing you all sweet summer adventures! xo



chilled peanut noodles 

recipe from Vegetarian Heartland, by Shelly Westerhausen

i used 100% buckwheat soba noodles here.  they tend to stick to each other a bit more after the chilling period, but they taste just as good ;)  i also subbed green beans for snap peas, and added roughly 3/4 teaspoon salt to the peanut sauce since the recipe doesn't have any.  

| serves 4 |

  • 8oz (230g) soba noodles or whole wheat spaghetti
  • 1 cup (100g) snap peas
  • 1/2 cup (130g) peanut butter
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, peeled
  • 1 teaspoon honey
  • 2 teaspoons hot chile sauce (such as sriracha)
  • 2 teaspoons fresh lime juice
  • 1/3 cup (80ml) water
  • 1 green bell pepper, seeded, deribbed, and thinly sliced
  • 1 carrot, cut into matchsticks
  • 1 cup (140g) peanuts, chopped, for garnish
  • fresh cilantro leaves, for garnish


method

  1. bring a large pot of salted water to a boil over high heat.  add the soba and cook until almost al dente, 7 to 10 minutes.  add the snap peas and let boil for 1 minute more.  drain the soba and snap peas and transfer to a large bowl.
  2. in a high-speed blender, combine the peanut butter, sesame oil, rice vinegar, ginger, garlic, honey, chile sauce, lime juice,  and water and blend until smooth, about 30 seconds.  pour over the soba, add the bell pepper and carrots, and toss until everything is completely coated in peanut sauce.  transfer to an airtight container and store in the refrigerator or a small portable cooler for up to 4 hours.  just before serving, garnish with peanuts and cilantro.

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Green Soba Bowl w/ Olive & Sesame Yogurt Sauce by Lindsey | Dolly and Oatmeal


happy summer, everyone!  our backyard garden is finally bustling with tons of herbs, gigantic lacinato kale, the sweetest green beans, lacy elderflowers, and even some baby strawberries!  i was so used to tending to a super small fire escape  garden in our last apartment, so it's been such a shift having an actual backyard with a tree and other life-y things that like to get into every nook of our space back there.  we've had our fair share of run-ins with critters who liked our broccoli too much, and even an infestation of ants on our tiny rhubarb plant.  the squirrels are another issue - they're so completely ravenous that i've decided not to grow any summer squash this year because it's just too heartbreaking when they come through and decimate the flowers and fruit.  so far they've left our tomato plants alone, but when i see them out on the power lines or scurrying up our tree, i send our little guard pup, quint to chase after them.  he's proven to be quite the intimidator, 9 pounds and all!

aside from the day-to-day hustle and flow, we've been trying to prep our little apartment as much as we can for our september babe :)  i'm kind of the worst when it comes to planning these big, life-changing things (our wedding probably would've never have happened if my mom didn't organize most of the logistics), so our list/registry has been on hold until we've had the chance to check some things out in person. frank planned a saturday excursion to a baby mega store, (aka babies r us) which, if it weren't for him literally pushing me inside, i would have bolted and gone home.  i know those stores are great, and have so many options, but it's just something that i cannot for the life of me embrace.  i'm much more into the notion of purchasing the basics like a crib, and other essentials, over buying everything at once.  so we'll see how that method works going forward - keep your fingers crossed for us! being in a 1 bedroom makes it easier in some respects, but also a lot tougher in others.  there will be no baby nursery but he will get a whole wall, guys! ;)   small victories, for city life, i suppose.  i keep telling myself that we'll make it happen, as so many have before us, and hopefully one day in the near future we'll laugh and tell funny stories about it all.  

in the spirit of keeping things simple and fun and lighthearted, i have this recipe for a cool, green soba bowl with a snappy olive and sesame yogurt sauce!  it's made with my only go-to soba noodles from Eden Foods which are made with 100% buckwheat and have such a great texture and nutty taste!  they're the only brand i trust when it comes to really good gluten-free soba noodles (just to note - their noodles are 100% gluten-free but were made in a facility that handles wheat), and they're great for everything from a traditional pesto/pasta situation, to a cold weather soup.  but this time around i paired them with zucchini noodles and a creamy yogurt sauce to give the dish more of a pasta salad vibe, because, SUMMER!  the olives deliver a punchy brininess, and the herbs a fresh summer flavor.  i totally see this served as a summer BBQ side, or a hearty 2-person dinner.  either way, it's a crisp way to pop off the summer!  

wishing you all the best of warm, sweltering seasons! xo's *oh, and stay tuned, i'm working on a little something special for this friday that i hope you'll all like!  :)

*this post was created in partnership with Eden Foods.  all opinions, as always, are my own.  thank you so much for supporting the sponsors that help dolly and oatmeal running!



green soba bowl w/ olive & sesame yogurt | gf + v

| serves 4 |

olive & sesame yogurt

  • 1 cup unsweetened cultured coconut yogurt (or yogurt of choice)
  • 2 tablespoons sesame paste (tahini)
  • 1/4 cup green olives, minced (preferably castelvetrano olives)
  • 1/4 cup fresh basil, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • fine sea salt & fresh pepper
  • 1 zucchini (or summer squash)
  • fine sea salt & fresh pepper
  • 1 package Eden Foods 100% Buckwheat Soba (*while these noodles are 100% gluten-free they were made in a facility that handles wheat)
  • 1/2 cup chopped herbs (i used a mixture of basil, oregano, and dill)
  • 1/2 cup green olives, roughly chopped (preferably castelvetrano olives)
  • 1/4 cup toasted pine nuts
  • dill flowers, for garnish (optional)


method

olive & sesame yogurt sauce

  1. in a mixing bowl, whisk together all sauce ingredients, taste and adjust adding more sesame paste, lemon, or salt & pepper.  set aside or cover with cling wrap and place in the refrigerator until ready to use.

noodles

  1. using an inspiralizer, make your zoodles.  (you can just as easily use a julienne peeler to make zucchini noodles as well.)  place in a large mixing bowl and season with salt and pepper, set aside.
  2. cook buckwheat soba according to the instructions on the back of the package.  while the noodles are cooking, prepare a cold water bath (not an ice bath, just very cold water) and set aside.  drain soba and then place in the cold water. use your hands to gently rub the noodles (this removes any excess starch and makes the noodles less clumpy and sticky).  drain the pasta once more and combine with the zoodles.
  3. add about 1 cup of the sauce, then the herbs, olives, and the pine nuts, toss together until everything is evenly coated.  taste and adjust any seasonings or add more sauce.  garnish with dill flowers and serve.

enjoy!


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turmeric-miso soup w/ shiitakes, turnips + soba noodles by Lindsey | Dolly and Oatmeal


life seems to be getting back into a more consistent rhythm and flow post-holiday season.  my early morning routine of yoga and a cup of tea have returned, easy breakfasts whipped together in a flash, weekday evenings where my me and my husband catch each other up on our days, and dinners that include more wholesomeness and less of the not-so-good stuff! i was especially careful over the holidays not to overdo it with the mentality of "it's the holidays, i can eat whatever i want!" but more of an intentional approach to meals and eating.  i spent a chunk of time removed from all things computer/phone, and instead plugged myself into time with family, leaving me super grounded. during that time, it got me thinking and reassessing what i'm doing here with this space.  i have always wanted to share recipes in the hope of inspiring people to get in the kitchen, perhaps eat less take-out, and be more mindful about what they put into their bodies.  so, i have resolved to make this more of a point going forward!



when gardenista asked me to develop an invigorating, post-holiday, one-pot meal, i gathered together some of my go-to healing ingredients and prepared this simple, nourishing meal.  i started with miso as the base of this soup because it's great way to boost your immune system, promote digestion, and give any soup an awesome umami flavor.  fresh turmeric was added for an anti-inflammatory purposes - perhaps to help repair a weak system after the consumption of too many holiday treats, along with 2 all-stars: shiitake mushrooms, and turnips for sweet, earthy flavors.  to round this dish out and make it more of a substantial meal, soba noodles were added as well, which offer their own lovely flavor.  my husband and i have been eating this soup for a quick meal, when we feel the onset of a cold, or for days when it's -9Β° and we need some warmth in our bodies!  and today, you can find the recipe over at the lovely gardenista!  

love, warmth + miso, everyone! xo