Refreshing Almond Noodles


This recipe is a twist on the classic southeast Asian combination of peanut sauce and noodles. Traditionally this recipe would be made with peanut butter and sesame oil but since son #2 is allergic to both, I came up with this recipe inspired by love of Asian cuisine. This recipe has been a weekly quick lunch, dinner or snack all summer! My boys LOVE it and I love it since it's so simple! This dish is also great for bringing over to someones house for dinner. It serves a lot and can be prepared ahead of time! Just remember to keep the sauce separate until serving since the noodles will absorb the sauce pretty fast!


10.5 oz. buckwheat soba noodles
4 tablespoon creamy or crunchy almond butter
1/8 cup hot water
1 tbsp low sodium soy sauce
1 tbsp braggs liquid aminos
1 tablespoon rice vinegar
2 tsp turbinado sugar
Veggies, my boys favorites are: cucumbers, red bell pepper, snow peas and carrots. All raw sliced thin or small.


Cook the udon noodles according to package directions.

Meanwhile prepare the almond sauce by blending together the hot water, almond butter, soy sauce, braggs, rice vinegar and sugar. Prepare any vegetables you plan on using.

Once noodles are done cooking rinse them under cold and transfer the noodles to a serving bowl. Stir in the veggies and mix with your almond sauce. Best if served chilled or at room temperature.

Crostini with Vegan Cream Cheese and Caramelized Onion Cranberry Chutney


I woke up CRAVING these and Googled a vegan version. It took no time at all to find a intriguing recipe and went and bought everything the same day! The recipe I found is from the Petite Chef and pretty amazing! It was everything I had hoped for and more! The flavors were all there sweet and tangy and really rich thanks to the vegan cream cheese recipe! I love this recipe and have thought about it every day since I made it!!!! Really! The directions and ingredients are taken directly from the site so you can get everything exactly right! I doubled the chutney recipe to feed my family of 5.


2 tablespoons olive oil
2 medium yellow onions, halved, peeled, and cut crosswise into thin slices
coarse sea or kosher salt to taste
freshly ground black pepper
2 medium-large cloves of garlic, peeled and thinly sliced
4 tablespoons dried cranberries
4 teaspoons balsamic vinegar
optional: 1/4 teaspoon or so of dried thyme or minced rosemary (use about 3 times more if using fresh herbs)
vegan cream cheese (purchased) or vegan goat "cheese" (see recipe below)
small piece of good bread, like ciabatta, grilled or toasted or sturdy whole grain crackers

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, salt and pepper and saute, stirring frequently, until soft and beginning to turn golden. Add garlic and continue sauteing and stirring frequently until onion is golden-brown. You may add a little splash of water during the cooking process to speed it along if desired. Stir in cranberries, balsamic vinegar and optional thyme or rosemary, and cook just another minute or until cranberries are slightly softened. Remove from heat and serve atop small toasts or crackers spread with vegan cream cheese.

Vegan Goat "Cheese"

14 ounces regular firm tofu (not silken)
2 garlic cloves or roasted garlic cloves
2 tablespoons nutritional yeast (optional, but it makes the "cheese" extra yummy)
2 teaspoons fresh lemon juice
1/2 teaspoon Amino Acids
1/2 teaspoon salt or to taste
1/2 teaspoon seasoned salt
freshly ground black pepper to taste
pinch granulated sugar or raw sugar (optional, but I like it for balance)
zest of 1/2 a lemon

Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy. Store in refrigerator in an airtight container.

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