A 20 minute veggie noodle bowl with peanut sauce + a side of life.

This meal comes together so fast I figured you have time to read an update on what’s going on over here. I’m sure by now you’re probably realized I’m terrible at keep up with talking about life things. My last life post was nearly a month and a half ago.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

side note: We are both obsessed with black bean noodles. I was totally scared of them at first and it took me 6 months to even try them after I bought them. However, the texture is fantastic, they don’t have an overly beany flavor, and no funky aftertaste. These noodles are seriously loaded with fiber [12g], protein [25g], and iron [36%]. My other go-to noodle for meals like this are stir fry brown rice noodles. I love how much more filling and nutrient dense the black bean noodles are, but if you want a lighter use the rice noodles.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

While last year was filled with chaos, unknowns, juggling acts, intense ups + downs, worry, lots of questioning, doubt, and a million other things, I knew that if I squinted my eyes and thought about the future I could see that it was all leading to something great.

Although, in the moment I usually wanted to scream, sleep, or cry.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

It can be hard to take a step back and look at your life from a distance. It’s difficult to not focus on whatever crazy thing is happening at that very instant, wondering when it is going to be over.

But the thing I tried so hard to keep at the forefront of my mind was that [nearly] all of the chaos was chosen and created by us [myself + my husband].

We could have avoided almost all of it.

We didn’t have to move, we didn’t have to sell our house, we didn’t have to do last minute renovations, Chris didn’t have to take a new job, we didn’t have to buy a new house, we didn’t have to renovate our new house, I didn’t have to try and create my own career out of thin air, I didn’t have to write a cookbook, Chris didn’t have to be in grad school.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

This doesn’t mean that making this realization kept me happy and chipper for all the days, or even most of them. It was difficult to remember that these were all choices we made and wanted and that they were going to eventually lead to something great.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

The intense moments and crazy year that are now behind us were all worth it. We could have stayed where we were, I could have gotten a 9-5, but instead we took a leap for something more.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

I’m 100% positive that there will be harder years, moments, and decisions to make, but having last year under my belt definitely helped prepare me for whatever is to come.

And right now? A wave of calmness has set in. While my work schedule is busier than ever, I couldn’t be happier about it. We’ve settled in to our home. The renovations have ended [but do they ever really end?]. We’ve found a groove. And it feels so good.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

I have had a steady flow of work coming in since the beginning of 2014. I have deadlines for people other than myself! I get to send invoices! I get paid to take photos and create recipes!

Holy crap. Pinch me. It’s happening. The crazy was so worth it.

Now let’s eat.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

Print this!

adapted from: The FauxMartha’s Amazing Soba Bowl

Easy Veggie Noodle Bowl with Peanut Sauce

gluten-free, vegan // yields 4 servings

for the peanut sauce:

1/2 cup natural creamy peanut butter, the drippy kind
2 – 2 1/2 tablespoons gluten-free tamari, or soy sauce
2 1/2 teaspoons finely grated ginger
1/4 cup + 1 tablespoon lime juice
1 tablespoon pure maple syrup
2-3 tablespoons water
2 medium garlic cloves, smashed

for the noodle bowl:

1, 7oz package black bean noodles, or stir fry rice noodles
1, 14oz package non-GMO extra/super firm tofu
1 large bell pepper
2 large carrots
1-2 spring onions, stem end removed
1/2 pound snow peas
optional toppings: chopped peanuts, sesame seeds, basil, mint, sriracha

Drain tofu, give a light squeeze with a kitchen towel, and keep wrapped tightly in the towel.

Combine peanut butter, tamari, ginger, lime juice, maple syrup, and 2 tablespoons of water in a jar or bowl. Shake or whisk until smooth and fully combined. Add the smashed garlic, give a few shakes, and set aside. Dressing will taste quite salty but remember you’re not adding any other salt to your veggies or noodles.

Cook noodles according to package directions. While cooking, thinly slice the peppers, carrots, and onions [white end only] and trim the ends of your snow peas. Unwrap tofu and chop into 1/2-1 inch cubes.

Rinse and drain noodles in cold water until fully chilled. Portion into bowls. Add veggies and tofu. Shake/stir dressing once more then remove smashed garlic. Add a bit more water to thin out if needed. Pour over each bowl and top with a squeeze of lime juice, chopped peanuts, sriracha, and sesame seeds.

Serve cold. Store extra dressing in the fridge and thin out with a bit of water if needed.

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notes:

This can easily be served warm by adding a bit of oil to a pan over medium/medium-high heat [I like to heat 1 portion at a time]. Once hot, add the veggies, tofu, and noodles and toss for 2-3 minutes. Add desired amount of peanut sauce and toss until coated and hot. Add a splash or two of water if needed to help coat. For crunchy vegetables cook until just heated through.

Use non-stabilized peanut butter [the drippy kind] but be sure to stir it well before using.

My favorite non-GMO tofu.

The garlic cloves should be smashed/flattened so the oils are released but you want them fairly intact.

If you can’t fine spring onions [they look similar to green onions but with a large, white bulbous end] sub with green onions.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

This meal is a definite new favorite around here. It takes about 20 minutes to whip up for dinner and leftovers can easily be portioned out for lunch the following day.

Enjoy!

Ashley

Vegetable Lasagna Soup with Ricotta or Tofu-“Ricotta”

gluten-free, vegan option // yields 6+ servings

for the soup:

2 tablespoons olive oil

1 small yellow onion, diced

4 medium cloves garlic, minced

2, 28oz cans crushed tomatoes, with liquid

3 cups low/no-sodium vegetable broth

1/3 cup finely chopped fresh basil, loosely packed

3 tablespoons finely chopped oregano, loosely packed

8-10 cups baby spinach, loosely packed

2 cups sliced baby mushrooms

1/2 cup ricotta or tofu ricotta, recipes below

3/4 – 1 1/4 teaspoons salt

1 teaspoon black pepper

8-10 lasagna noodles, gluten-free if needed

for the ricotta:

8oz whole milk ricotta

1/3 cup grated parmesan cheese

1/4 teaspoon black pepper

pinch of salt

for the tofu ricotta:

1 clove garlic

1, 12oz block extra-firm tofu, drained and gently squeezed with a kitchen towel

1 1/2 tablespoons nutritional yeast

1 tablespoon olive oil

6-8 fresh basil leaves

8-10 fresh oregano leaves

1/4 – 1/2 teaspoon salt + pepper

Cook lasagna noodles according to package directions until al dente. Drain and rinse thoroughly with cold water to prevent sticking [helps with GF noodles especially].

While the noodles cook heat a large pot over medium heat with the olive oil. Once hot, add the onion and cook until softened and starting to brown, 7-10 minutes. Add in the garlic and stir for about 30 seconds – 1 minute, until fragrant. Slowly pour [it will spatter] the tomatoes with their liquid into the pot and stir to combine. Stir in the broth, fresh herbs, and about 1/2 teaspoon salt + pepper.

Remove from heat and blend with an immersion blender until consistent in texture, but not pureed. Or, pulse in batches in your blender. Return to the heat and bring to a simmer [reduce heat if needed]. Simmer for 25-30 minutes to allow the flavors to fully develop.

While the soup simmers, prepare ricotta of your choice.

For the whole milk ricotta: Combine the ricotta, parmesan, pepper, and salt in a bowl and mix with a fork until combined. Store in the fridge until ready to use.

For the tofu ricotta: Place the garlic clove in your large food processor and turn on until minced. Add in the tofu, nutritional yeast, olive oil, and salt + pepper. Turn on until smooth and fully combined. Scrape the bowl if needed. Pulse in the fresh herbs until well integrated. Taste and add more salt and pepper if needed. Store in the fridge until ready to use.

In the last 5 minutes that the soup simmers add in 1/2 cup of either ricotta mixture and blend using your immersion blender [you could also briskly whisk it in, or combine 1 cup of the soup with the ricotta and blend in your blender, then stir back into the pot]. Taste and add more salt/pepper if needed or a pinch of red pepper flakes for spice.

Stir in the spinach and mushrooms until the spinach starts to wilt. Gently fold in 8-10 lasagna noodles 1 at a time [to prevent sticking] and let simmer for 1-2 minutes. Serve hot with a dollop of either ricotta on top, a sprinkling of fresh herbs, and red pepper flakes for a kick of heat.

notes: If you want small pieces of noodles that are easily scooped with a spoon, break the raw noodles before boiling or slice them after cooking. For a smooth broth you can fully puree before simmering if desired. If you don’t have a food processor for the tofu ricotta a brisk mashing/whisking should get the job done, but you may need to add 1 tablespoon of milk or 1 tablespoon more oil to help soften. Feel free to sub in 1 can of fire roasted tomatoes for extra flavor.