Darn Fine Fast Food: Sesame Noodle Bowl for the Lazy Vegan.

You know when you are back from work a bit late and you haven’t really planned anything for dinner? You then start to pick out ingredients from the seemingly empty cupboards at random. You start adding the stuff together, praying that it will be somewhat tasty although at this stage you do not really care for taste – you just want calories. And then, by some miracle, the dish you have created turns out to be a really tasty one. You are not sure whether it tastes this great merely because you are at this point of starvation, or because there might be a slight chance that you are somewhat of a genius.

Well, there is only one way to find out. This dish here, let us call it a Sesame Noodle Bowl – seeing as that seems to be a word of trend in the culinary world as of now -, is the result of this scenario described above.

I have since had it again and again… The verdict stands as clear as that first hangry Monday evening: This here is some darn fine fast food! And here is how it is done ↓

SESAME NOODLE BOWL

Tahini Dressing
− 1 heaped tbsp tahini
− 1 tbsp soy sauce (or tahini for GF)
− 1 tbsp nutritional yeast
− 2 tsp apple cider vinegar
− 1 tsp lemon juice
− 1-2 tsp sweetener, like agave or maple syrup
− 1 tsp sesame seeds (opt)
ADJUST TO TASTE

− 1 portion rice noodles
− 1-2 nori sheets
− veggies of choice: I used carrot, avocado, tomato and cucumber.

Start by putting on the kettle.
Meanwhile, stir together the ingredients to the dressing in a mug or such.
Once water has boiled, soak noodles according to package instructions (and use the same bowl as you’ll later eat from – saves dishes!).
Spare a little of the hot water, a table spoon or so, and add to the dressing to dilute. While waiting for the noodles, slice and peel and chop your vegetables of choosing.
Once noodles are done, toss with dressing. Add your veggies on top and dinner is served! Sprinkle with some more sesame seeds and/or fresh coriander if you will.

More recipes with tahini:

∼ Shakshuka the vegan way
∼ Creamy ZUCCHINI Dip.
∼ Red Curry Lentil Lasagna

Carrot, Ginger & Miso Dressing | with Summer rolls.

Carrots are the on the menu of this month’s Månadens Gröna and thus I have mixed up, literally, this carrot dressing (or dip sauce if you will!) together with ginger and miso paste.

Do not be discouraged by the relatively long ingredients list, most if it you can skip or sub – I only kept adding items I had lying about the pantry.

CARROT, GINGER & MISO DRESSING

→ 3 tbsp olive oil
→  1 tbsp toasted sesame oil
→  2 tbsp miso paste (ensure vegan friendliness)
→ 3 tbsp finely grated carrot (circa one whole carrot)
→ 3 tbsp finely grated ginger
→ 1 tsp finely grated turmeric (opt.)
→  2-3 tbsp nutritional yeast (opt.)
→ 4 tsp sesame seeds (opt.)
→ 2 tbsp maple syrup
→ 1 tsp apple cider vinegar
→ ½ dl water
→ ½ lemon, juice of
→ a pinch of salt

Combine everything in a high speed blender. Enjoy as salad dressing or dip sauce. I served mine with summer rolls stuffed with carrot, cucumber, mint, coriander, avocado and sesame seeds.

The combination of having no tripod or volunteers at hand with a fixed lens made it a rather tricky task to eternalize the “dip action”-photo but  A for effort right??

ONIGIRAZU (or ‘Sushi Sandwich’) | with Sweet Potato & Fried Tofu.

So a sushi roll walks into a bar… Not any bar but a SANDWICH BAR!

What do I know, but that could perhaps have been the beginning of how the Onigirazu, or Sushi Sandwich, came into being.

Needless to say, I’m glad that it did! I stumbled over this creation in a Aqua faba-forum of the world wide web and was instantly intrigued. (I mean, how can one NOT be?!)

VEGAN ONIGIRAZU, or Sushi Sandwich (filling ideas)

→ nori sheets
→ sushi rice (I seasoned mine w/ cider vinegar and maple syrup)
→ cling film
→ pickled cabbage
→ panko breaded tofu
→ oven roasted sweet potato
→ avocado
→ spinach
→ grated carrot

HOW TO:

1. Lay your nori sheet, shiny side down, on a piece of cling film larger than the sheet itself.
2. Using wet hands, place a handful of rice in the middle of your nori and shape it into a compacted square.
3. Stack your preferred ingredients on top, before finalizing the pile with more rice.
4. Seal the four corners of your nori sheet, as you would make an envelope, around your filling. Stack one side over the other, using a little bit of water to glue them together, before continuing to overlap another side until you have a small package.
5. To finalize, bring the bits of cling film together and tie it at the top. Set the rice package aside to rest for a few minutes, giving the nori a chance to soften a little before cutting in half with a sharp knife.
And there you go! It’s not often one has such a colourful meal; I find it really appealing to look at. (Not so much that it prevented me from stuffing my face with them later, of course! 😉 )

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On another note, I’ve created a more comprehensive category system so rather than all my recipes being under “Food” they are now divided roughly into “type of meal”. xx