Black Sesame & Tofu Soba Noodles

I’ve lived in some of the most organic-loving, vegan-friendly places in the country and still never really liked tofu. It was fine in miso soup, but I had no desire to try and incorporate it into my home cooking until I saw this recipe by Heidi Swanson. I absolutely love soba noodles (see here and here), but the sweet-salty-spicy black sesame paste is what’s really special here. The extra-firm tofu has a very similar consistency to the noodles and absorbs the sesame sauce like a sponge, which even won over my meat-loving Minnesotan fiancé. It’s a great dish to try out even if you don’t think you like tofu, and I guarantee that the black sesame paste will become your new favorite condiment (it's worth a little extra effort to make, so keep some extra in your fridge).

Black Sesame Otsu:

• Toast 1 tsp. chopped walnuts* and 1 tsp. sunflower seeds in a skillet for 1-2 minutes.
• Add in 1/2 c. black sesame seeds** and continue to toast for about 1 minute, being careful not to burn anything.
• Transfer the mixture to a mortar and pestle*** and pound until a sand-like consistency.
• Stir in 1 1/2 tbsp. soy sauce, 1 1/2 tbsp. sugar, 1 1/2 tsp. mirin, 2 tbsp. rice vinegar, 1 tbsp. sesame oil, and 1/8 tsp. cayenne pepper.****
• Bring a large pot of water to a boil and cook 12 oz. soba noodles according to package instructions.
• Meanwhile, drain, pat dry, and cut 10 oz. extra-firm tofu into matchstick-size pieces and place in a very hot pan with some canola oil.
• Season tofu with salt and cook until lightly golden on both sides, about 2-3 minutes per side.
• Drain the noodles, reserving 1/3 c. cooking liquid.
• Mix most of the sesame paste into the cooking liquid and pour the whole thing over the noodles, along with 1/2 bunch minced green onions.
• Toss together until well combined, then add in the tofu and gently mix again.
• Divide into bowls and top with a small spoonful of reserved sesame paste and more minced green onions.

Serves four

*The original recipe called for pine nuts. I think any nut or more sunflower seeds would do.

**You can use regular sesame seeds if you can't find black ones.

***Or use a food processor.

****You might want to add a little more cayenne depending on how spicy you like it. The whole mixture can be made a day ahead and stored in the fridge.

Mushroom & Goat Cheese Quesadillas

Quesadillas are a classic comfort food, but this mushroom version really takes them to a whole new level. A variety of mushrooms (I used white button, cremini, and chanterelle) get sauteed with garlic until brown and tender and then get enveloped in two kinds of cheese and crispy tortillas. Goat cheese is a really nice pairing with mushrooms and provides a nice tang to the dish, but since it doesn't melt as well as hard cheeses I used a classic Monterey Jack to help hold everything together. Cut the quesadillas into wedges for a great appetizer or serve them with salsa and guacamole for a quick meal.


Mushroom & Goat Cheese Quesadillas:

• Heat 1 tbsp. canola oil in a large skillet until very hot.
• Add in half of 3/4 lb. sliced mushrooms and cook for 4-5 minutes, stirring once, until golden.
• Remove the cooked mushrooms, add a little more oil, and cook the rest of them.
• Add 2 cloves minced garlic in the last minute and then remove the mushrooms from the pan.
• Season the mushrooms with salt and pepper. If any liquid forms at the bottom of the bowl, pour it off.
• Wipe the pan clean with a paper towel and let cool slightly. Keep the pan at about medium-high heat.
• Melt 1 tbsp. butter in the pan and add in 1 tortilla.
• Sprinkle 1 handful of grated Monterey Jack cheese on top of the tortilla, then sprinkle a handful of the mushrooms and a handful of crumbled goat cheese.
• Place another tortilla on top and cook for 3-4 minutes, or until the cheese has started to melt and the bottom tortilla is golden brown.
• Flip the quesadilla and cook for another 2-3 minutes.
• Repeat to make three more quesadillas.

Serves four

Grilled Kale, Beet, & Burrata Salad

I make kale all the time - raw in salads, quickly braised as a side dish, roasted into chips - but never grilled. I got inspired by this recipe and decided to try out my own version. Large leaves of the green get lightly tossed with olive oil and then put directly on the hot grill grates for just a few minutes, until the edges are charred and crisp. The kale takes on a really delicious meaty flavor which pairs well with the creamy burrata cheese and sweet roasted beets. It's a hearty salad that would definitely be filling enough for a vegetarian meal.


Grilled Kale, Beet, & Burrata Salad:

• Wrap 4-5 small beets individually in tin foil, then place in a 400F oven and roast for 35-50 minutes, or until tender.
• Remove from the oven, let cool, then use your fingers to rub off the beet skin. Cut into bite size pieces.*
• Meanwhile, wash and dry one large bunch of kale, pull out the tough bottom stems, and toss with a little olive oil.
• Place leaves directly on a hot grill and cook for 1-2 minutes a side, or until ends are charred and crispy.
• Remove from the grill and season with salt and pepper.
• To serve, break open 8 oz. burrata on the bottom of a platter.
• Arrange the beets on top, then the kale, and then drizzle the whole things with olive oil and balsamic vinegar.

Serves two (main course)

Serves four - six (side dish)

*Can be done a day in advance and kept in the fridge.