Like many home cooks who also garden, I get great satisfaction using the herbs and vegetables I grow each summer in whatever I’m cooking that day. As such, one of my favorite things to do during my early-morning walks is to check out other people’s.
Kohlman: Noodle salad in spicy peanut sauce perfect for a hot day
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They re now easily some of the best mid-week dinners to have in our weekly rotation. I ve been using Roll d items to whip up WFH lunches, and they ve really been the most exciting lunchbox addition for daycare according to Grace basically. ever. She actually gets excited about eating them.
Handy too: I found that each Roll d product has a QR code on it that you scan with your phone and it takes you straight to tasty recipe ideas and tips on learning how to roll (Rice Paper Rolls that is).
Grace watched their video on how to roll maybe 45 times while I unpacked the daycare bags. She then proceeded to announce this the best afternoon ever….
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Not all salads require greens. In fact, some of the most popular summer salads happen to be beige macaroni salad, potato salad, Panzanella (an Italian bread salad). At VegNews, we celebrate all salads and believe these unsung salads deserve a bit of the spotlight. From classic tofu egg salad to tortellini salad, this list will transform any skeptic into a devout salad-lover.
1. by Jenné Claiborne
So accustomed to green, leafy salads, we forget there is an entire category of white and beige salads. These mixtures are coated in mayo (or sweetened cream cheese, for dessert salads) and are best enjoyed between two slices of white bread or piled atop a buttery vegan cracker. Blogger and cookbook author Jenné Claiborne revamps the typical lunchbox tuna salad by swapping the canned fish for nutrient-dense chickpeas and adding a generous pinch of cayenne to provide pleasant but unexpected heat.
3 tablespoons unseasoned rice vinegar (substitute white vinegar)
2 tablespoons low-sodium tamari or soy sauce
2 teaspoons maple syrup or agave
¼ teaspoon garlic powder
1 teaspoon toasted sesame oil (optional, for flavor)
8 ounces Udon, soba, or lo mein noodles
2 heaping cups of vegetables of choice, cut into bite-sized pieces (I used a mix of snow peas and asparagus)
½ cup thinly sliced radish or grated carrot, for crunch
Optional toppings: cubed avocado, toasted sesame seeds, chopped peanuts, crushed red pepper flakes, fresh chopped cilantro or mint
Instructions
Mix the vinegar, tamari, maple syrup, and garlic powder in a mixing bowl. Add the tofu and toss to coat. Allow the tofu to marinate for 10 minutes.
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