Soba Noodles with Peanut-y Tempeh

This is one of my favorite things to have. Garlic and onions go oh-so-well with mushrooms and tempeh. Buckwheat soba noodles have a way more interesting texture and taste than pasta.

Not your typical spaghetti with meatballs. Instead, its soba noodle and brussels sprouts

Not your typical spaghetti with meatballs. Instead, its soba noodle and brussels sprouts

Here is what you need:

  • 2-3 cloves garlic, minced
  • 1/2 onion, chopped
  • 1-2 teaspoons freshly grated ginger
  • dehydrated mushrooms, I used 1/2 oz i think
  • 1 package tempeh
  • brussels sprouts-1 bag frozen and cooked according to package instructions
  • soba noodles: 2/3 of a package
  • 1-2 Tablespoons peanut butter
  • lemon juice and soy sauce to taste, but I used about 1 large lemon and 2-3 Tablespoons of soy sauce

Here is how you make it

  1. Put your mushrooms in a bowl and cover with boiling water to rehydrate. Don’t throw out the liquid because you will use it throughout!
  2. Heat a teaspoon of coconut oil in a saucepan. When its hot, add the garlic to brown. Throw in the ginger and onions.
  3. Keep cooking the garlic/onions/ginger until the onions are soft and translucent, about 20 minutes. To prevent it from burning and sticking and drying up, add several tablespoons of the liquid from the mushrooms whenever you may need to.
  4. Chop the rehydrated mushrooms and add them in. Crumble the tempeh into the mixture
  5. Keep adding mushroom water as needed. Add the lemon, soy sauce, and peanut butter. You can adjust quantities to taste. Keep cooking for a few more minutes, until creamy and warm throughout.
  6. Cook your soba noodles and brussels sprouts according to package directions.
Final Tempeh Concoction

Final Tempeh Concoction

The Fungus Among Us

The Fungus Among Us

 

To Assemble

  1. I like to rinse a few handfuls of salad greens and place them in a large bowl
  2. While the Tempeh sauce, brussels sprouts, and noodles are still hot, add them directly on top of the salad greens. This will wilt them slightly
  3. Mix it all together
  4. Eat. With hot sauce if needed
  5. Get your other to do the dishes for you
Greens and Brussels Sprouts are your friends

Greens and Brussels Sprouts are your friends

Final Product

Final Product

 

Kombucha!

I had a Kombucha lesson yesterday, and got a baby Kombucha culture to start brewing my own! Of course, I promptly named the Kombucha “Kevin” and he is my new pet, along with “Stanley” the sourdough starter.

Kevin the Kombucha culture+Stanley the sourdough starter=happy fermenting family.

It was very simple to make, and ridiculously cheap. I am slightly appalled that this stuff sells for around $4 a bottle. But anyways, this is what I did:

1) Boil 6 cups of water with a little under 1/2 cup sugar. Stir to dissolve it all

2) Add 3 black tea bags and let steep for 15 minutes. Remove tea bags

3) Pour brewed tea into a glass canister that is wide enough to fit the culture. Let cool to room temperature.

4) Once the tea is cooled, add the SCOBY (symbiotic colony of bacteria and yeast), cover with a cloth, and let brew for 7-10 days. Start tasting after 5 days because it might already be delicious!

*of course there are variations to the recipe that I have read online, such as more or less sugar, water, tea, etc. But the important things are to make sure everything is clean, and not to have it touch metal.

*after the batch of kombucha is ready, you will have a new baby SCOBY formed along the mother. Separate them and give one away, or compost it. Store brewed tea in the refrigerator for about a week while your new batch is brewing. You will have Kombucha for life.

Photo on 2013-01-02 at 17.50

this is Kombucha making in action. pardon the poor quality of the photo, but that pancake looking thing is the mother, and there is some tea cooling in the back.

Photo on 2013-01-03 at 11.17

And here is Kevin just chilling. I will taste it for the first time on Monday.