What you’ll need:
- Soba Noodles (2 oz. dry)
- Baby Arugula (1-2 cups)
- Vine-Ripened Tomato – sliced and halved (1-2)
- Soy Sauce (1 tbs.)
- Water (1 tbs.)
- Rice Vinegar and/or Lemon Juice (1 tsp.)
- Sesame Oil (1 tsp.)
- Fresh Garlic – pressed (1 small clove)
- Fresh Ginger – grated (1 tsp.)
- Fresh Green Onion/Scallion – sliced thin (2 tbs.)
- Sea Salt (to taste)
- Tobacco (to taste)
Cook noodles according to package. Rinse with cold water and pour into large bowl. Add arugula and tomato. Whisk remaining ingredients together and pour over top. Mix well with tongs.
Note: This is a cold dish. It can be eaten as an entrée or divided as a side.
What you’ll need:
- Red Kidney Beans (15 oz. can)
- Black Beans (15 oz. can)
- Fresh Garlic – Minced or Pressed (1-2 medium cloves)
- Sea Salt (to taste)
- Tabasco (to taste)
- Unsweetened and Unflavored Almond Milk (1/4-1/2 cup milk)
- White Onion – Chopped or Minced (1/4 onion)
Rinse and drain beans. Add them with garlic, salt, Tabasco, and 1/4 cup milk to blender. Pulse until smooth, adding more milk as needed. Transfer to bowl and fold in onions.
Refrigerate unused portion. Use within 7 days.
Note: This makes a nice addition to TexMex dishes. Spread it on tortillas and breads. Mix it with vegan cheese, minced jalapeños, and minced tomatoes for queso/bean dip. Or use it as a base for 7-layer dip.
aka Alison Reese, Novel: Katy’s Song, Music Enthusiast, Vegan Author, Vegan Book
