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• Replace the quinoa with your favorite brown rice pasta or other noodles such as soba or udon.

• Go to town on your vegetable medley with your favorites. Create a rainbow with broccoli, cauliflower, snow peas, zucchini, carrots, purple cabbage, and or bell peppers. Replace the veggies with a mixed green salad and chopped raw veggies.

If You Have More Time

Replace the quinoa with rice (see page 24).

You can also roast the vegetables (see page 20) or stir-fry them (see page 19).

JAPANESE SOBA NOODLE BOWL

Wasabi and pickled ginger are what gives this dish most of its Japanese flavor. However, you may omit them both if you don’t have any on hand and still want a warming, satisfying meal. You can add or substitute any vegetables you like, but the mushrooms do add a special flavor to the broth.

SERVES 2 TO 4

1 (8-ounce) package soba noodles

3 cups sliced cremini mushrooms

½ pound extra-firm tofu, cubed

½ medium-size yellow onion, sliced (about 1 cup)

2 + ¼ cups water

¼ cup soy sauce

1½ tablespoons peeled and minced fresh ginger

2 garlic cloves, pressed or minced

1-2 tablespoons wasabi powder

1 tablespoon arrowroot

1 tablespoon pickled ginger, minced

1 tablespoon agave nectar

1 tablespoon sesame seeds (optional)

1 sheet nori (optional)

2 green onions, sliced thinly

1. Boil about 8 cups of water for the soba noodles. Prepare the noodles according to the package directions. Strain and rinse with cold water to stop the cooking process.

2. Meanwhile, place the mushrooms, tofu, onion, 2 cups of the water, and the soy sauce, ginger, garlic, pickled ginger, and agave nectar in another pot over medium heat.

3. In a separate bowl, whisk the wasabi, arrowroot, and remaining ¼ cup of water. Add this mixture to the vegetables, cover, and simmer for 10 minutes.

4. While the veggies are cooking, toast the sesame seeds, if using, in a sauté pan over medium heat for 4 to 5 minutes, or until they are toasty smelling and light brown. Also, use kitchen scissors or a sharp knife to cut the nori sheet, if using, into quarters, then into thin strips.

5. Either add the soba noodles to the vegetables and broth, or keep them separate, ladling the veggies over the noodles. Sprinkle the green onion as well as the nori strips, and sesame seeds, if using, on top. Serve immediately.

Variations

• If you do not favor mushrooms, you can replace them with an equal amount (or combination) of zucchini, carrot, celery, or even sweet potato.

• Replace the tofu with seitan or tempeh.

Tips and Tricks

Before dropping the soba noodles into the boiling water, be sure to remove any wrappers. They are usually wrapped together in three or more little bundles inside the package. If you drop them in without removing the wrapper, they instantly start fusing together. Since soba noodles are so sticky, it is good to stir them up well with a fork when you first put them into the boiling water. Stir them up so well that they are all mixed up and lying in different directions. This will prevent large clumps of noodles.

UDON BOWL

This is a chop-as-you-cook kind of recipe. There are suggested veggies below, but you should feel free to add whatever you like. We like to use celery seeds in our broths, they give a little more of a stock taste. The mushrooms also help to add depth to the flavor of the broth, along with the garlic and ginger, of course. You can serve this dish with as much or as little of the broth as you like.

SERVES 2 TO 4

4 ounces uncooked udon noodles

4 cups water or vegetable stock + water, for boiling udon

1 cup thinly sliced cremini or shiitake mushrooms

1 cup extra-firm tofu, cut into ½-inch cubes

½ cup thinly sliced leek

¼ cup thinly sliced carrots

½ cup snow peas, cut into thirds

1 cup sliced bok choy

¼ cup hijiki or arame

1 teaspoon minced garlic

1 tablespoon peeled and minced fresh ginger

2 tablespoons soy sauce

1 teaspoon miso paste

¼ teaspoon sea salt

⅛ teaspoon celery seeds