Sunday, September 27, 2009

Feed Me Meat, Please!

This vegan thing is getting out of hand. Even when I'm making lunch for just myself with an assortment of easy forms of nourishment such as pate and cheese and baguette at hand, I opt for cold soba noodles with kale and tofu. I said No to Manchego. I said No to Gouda with cumin. I said No to Terrine de Campagne. I think I'm coming down with something, and I seriously hope it's not a case of veganism.

I made these earlier this week when I was working from home. I then proceeded to MSN my colleague to tell him that my lunch was better than what he just had in the cafeteria. Yes, I'm popular at work. Somehow I was thinking of this, my workday lunch, on a Sunday afternoon. I won't analyse it too much, but I will share the recipe with you.

Soba with Kale and Tofu for 1
90 g soba noodles
50 g tofu, cut into small cubes
oil
1/3 c blanched kale (frozen)
1/2 Tbsp peanut of sunflower oil
1 tsp sesame oil
1/2 Tbsp lime juice
1 tsp soy sauce
1/2 clove garlic, minced
1 small red chili, chopped
chili flakes (optional)
fish sauce (optional)
2 Tbsp cilantro, chopped
1/2 very small red onion, sliced finely or 1 green onion, chopped

Bring a small saucepan with water to a boil. While water is boiling, warm oil in a pan to saute tofu.
In a small bowl, add all ingredients except cilantro and onion. Mix. Kale will sill be frozen.
After noodles have cooked al dente, drain them and toss in the bowl with sauce. The warm noodles and the frozen kale will counteract one another, stopping the cooking of the soba and thawing the kale.
When tofu has an adequate crust, remove from heat & drain. Add to noodles & toss.
Garnish with onions and cilantro.

As I type this, I'm watching a Wallonian family cook eel on TV. Maybe this will inspire me to eat an animal again. This vegan thing is scaring me. Even if it is tasty.

8 comments:

Cathy said...

I love soba noodles, but I could never ever pass up Manchego....it's sacrireligious! I had some great eel on my trip to Vancouver - it's one of my favourite foods.

taste traveller said...

We had 4 different kinds of cheese as a snack yesterday, but somehow I didn't feel like breaking out the Manchego. Maybe tonight after dinner.

I'm so envious of dining in Vancouver. That from a woman who lives next to France!

Amanda said...

Ooooh...with a salad like that, I'd forget about meat too! As much as I enjoy tofu, I hardly ever cook with it.

The sauce you made sounds delicious! I bet it would also be good with steak strips. :)

taste traveller said...

Amanda, you're onto something! I hope i'm off of tofu soon.

Kitchen Butterfly said...

I love Soba! I had Manchego cheese for the first time a couple of days ago in a delicious wild mushroom soup I made. I'll share the recipe this week adn you can make it minus the Cheese :-) Welcome to the Foodie blogroll

Sonia said...

Thank you for sharing this lovely recipe.

Núria said...

Isn't it funny? I have never tried half of the ingredients of your recipe and definitevely they are not handy here.

However, it looks so healthy and fresh :D Maybe you could invite me for lunch ;D

taste traveller said...

Sonia - you're welcome! :-)

Núria: with so much wonderful food native to Spain, I'm not surprised that you don't need kale! :-) However, if you are ever in the area, you're more than welcome to come by for lunch! :-)

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