My husband is not a huge noodle eater, but recently I discovered that he does like “rice” noodles vs. wheat ones.
Since I’m a huge noodle fan, now I make sure we have rice noodles in our house so that we can share noodle meals together.
This is my recent favorite from Trader joe’s
It’s crunchy and spicy, and it adds a great flavor to various dishes.
Doesn’t this look good?!
It was such a satisfying meal!
Summer is coming to the end, and many dishes will start to have more brown and less green colors on the plate.
I had a lot of beautiful broccoli and wanted to make vibrant colored and flavored dish with them.
I really like homemade pasta, and it’s absolutely worth the time.
I have started having some fun by making different shaped ones.
Aren’t these adorable?
Homemade pasta, olive oil, garlic, broccoli, peas, lemon zest, mint.
It was one of those “lucky” dishes that I didn’t plan to make but ended up super tasty.
I had leftover homemade pasta.
I had these beautiful vined tomatoes and nectarines (not in the pic).
(This time of the year I almost always have nectarines in the house.)
Homemade bow tie pasta, mini tomatoes, nectarine, herbs (Shiso basil, mint, parsley), lemon zest, apricot white balsamic vinaigrette.
It was super refreshing and such a great way to enjoy the seasonal produce.
There are various vendors at the local farmers market.
I’ve been interested in this particular vendor, R & R Cultivation, who sells locally grown mushrooms.
Today I decided to finally try some.
Chestnut.
Blue Oyster.
Lion’s Mane.
They are all so fresh and beautiful!
I also came home with these mini tomatoes on vine.
These are so sweet, and each one is small but packed with a big flavor.
I wanted to make lunch that would really showcase the beautiful mushrooms, and I decided to make a pasta dish.
So why not making home-made pasta to make it even more special, right?
Homemade pasta, olive oil, garlic, sautéed mushrooms, crunchy garlic-panko mixture, parsley, red pepper flakes, and lemon zest.
This turned out delicious!!
I love it when all the local foods come together and result in a flavorful dish like this.
One of my favorite summer dishes.
Cold Chinese noodles with sweet “eggs” and various veggies.
Served with sweet and sour sauce.
So refreshing and super tasty!
What’s your go-to meal on a hot and humid summer day?
Mine is cold noodles.
Soba noodles were served with homemade almond tofu, Wakame seaweed, and summer veggies.
So refreshing and tasty!!
Going back to basics.
Who doesn’t like pasta with red sauce and meatballs?!
When the meatballs are plant-based, it’s even better in my opinion!
Homemade vegan meatballs.
Don’t they look delicious?!
I know it’s carb-overload, but I really enjoyed the garlic bread my husband made to complement the dish.
By the way, the pasta was homemade too, and it made this dish a bit special.
A bowl of soba noodle soup always makes me smile.
First soba noodles.
And then soup.
But after that you can just add whatever you like.
Lucky me, I had some homemade sunflower seed tofu.
I hope everyone had a good start of the week.
Happy Wednesday!
I started doing meal-prep a few weekends ago, and I’m loving it.
It makes it so much easier to prepare weekday meals.
Healthier.
And less stress.
However, it usually becomes challenging to create dinner that doesn’t make you feel like you are eating the same things over and over.
I got to come home from work a bit earlier tonight.
So I decided to spend a little more time than usual to make dinner using what has been prepped and also adding something new.
I happened to have a lot of foods already that would be perfect for pad thai, but I didn’t have rice noodles.
So I decided to go with spaghetti!
Lots of veggies.
And scrambled tofu flavored with fermented mango sauce (from Trader Joe’s).
As you can see this “pad thai” was not prepared the traditional way at all.
But who cares!
It’s a home-cooked and home-served meal, and as long as it’s tasty, it goes on our dining table.
Ramen has become super popular in the U.S. the last several years.
I am loving the trend, but unfortunately it’s still challenging to find vegan ramen.
I have tried vegan ramen at some ramen shops, and while I appreciate their effort, there have been only a few times I truly enjoyed.
So when I want ramen, I usually make it at home.
What’s important for good ramen?
Well, you have to have the right noodles for sure.
And good broth, of course.
These are the base.
For toppings you can basically use anything you like.
I hope everyone had a great start to the week!
