Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Hey there. It's Katie. I know it's been a long time since I've made an appearance over here but things have been straight-up crazy busy 'round these parts. When people exasperatedly drone on about how busy they are and how stressful their lives are, my heart secretly smiles inside knowing that I don't have or want a life like that. Who truly does?! It's seems as if being busy is an honor badge that showcases how demonstrably important you are and that infact, yes, your life is very important indeed.

If it was not so important as it obviously is, then I'd have any time to read, or relax, or cook, or go for walks. Did you hear? I'm so busy I don't even have time to read. Reading is such a luxury. You're so lucky, I can't even pick up a book what with everything that I have to be doing. My life is very important, indeed. People depend on me, the world depends on me. The bags under my eyes are my proof. Pity me. 

That's not me. I freaking enjoy leisure and revel in its nothingness. I would rather be doing nothing than something. I'd rather be home, on a slow walk, curled up reading, or baking, or cooking. I actively seek out ways to reduce my stress level and try not to feel bad about doing what most people consider "nothing". Society encourages always doing something. The more somethings you can fit into one day, the better. You are American and if you aren't stressed to the gills with a full daybook, your life is worthless. 

Unfortunately, my life has been stressful lately. And very busy. It's exciting stuff and Todd and I are exceptionally grateful for our good fortune...but between you and me? I hate it. If one more bastardly little "agenda" or "event" sneaks it's way onto my calendar (yes I have one of those now) and imprints itself to it, unremovable as much as I try to scrub it away...I'll lose it. So, for now, I'm trying to keep everything corralled and under control. I think I'm doing a pretty good job as a Stress Cowgirl. Besides the occasional rant. Thank you, for allowing my rant. I am now done. 

Okay, now that you have heard my excellent excuse for abandoning you (I also left the state for awhile) it's time for a cookbook review. Huzzah! I've also included a super quick and easy recipe (because, you know) that I've adapted from said cookbook, Near & Far by Heidi Swanson.

Because I received a black and white, paperback, advance uncorrected proof to review I cannot qualify the appearance or feel of the book. I can tell you that this vegetarian cookbook is filled with recipes inspired by Heidi's travels all across the world. Inspired by various cultures and cuisine, her recipes transport the home chef and invite you to join her in her worldly adventures. If only we could be so lucky to actually accompany her! This is the next best thing. 

I found her recipes to be surprisingly simple (which was appreciated) and inspired by whole-foods. This got me excited. However, after flipping through the book I found many recipes to be a little too fluffy for my more utilitarian flair regarding recipes. I am, if nothing else, all things practical when it comes down to it.

Take the recipe Lucques in Grapefruit Juice. Olives soaked in grapefruit juice is just something I would never consider bothering to make. I'll just take those olives straight from the jar! Wine-Washed Arugula begs to be a "recipe", with no actual measurements to be found at all! Arugula, wine, and olive oil. I confess this is not a recipe I would be super pleased to discover in cookbook worth $30. The recipe for Miso Oat Porridge is a recipe for plain oats with 1-3 tbsp of miso paste mixed in...no joke. I wish some of the recipes were a bit a bit more fleshed out, more well-rounded.

Am I being nit-picky? Perhaps I was so excited for this book and so eagerly anticipated its recipes that I decidedly set myself up for disappointment...but I suspect not. Many of the recipes included ingredients I'd never heard of or are unavailable to me in Alaska. Yet, this was to be expected. Bottom-line: this book didn't thrill me as I dreamed it would.

Use this mixed review as you will, but for me, I foresee that this cookbook won't make an appearance too often in my kitchen. However, the recipe below is quite good. It was actually for a spread, which I turned into a noodle dish per Heidi's recommendation to pair it with soba noodles (I realize this doesn't make a lot of sense). I doubled the garlic and added my own amount of lemon juice. I also included liquid smoke. Who just has smoked almonds lying around anyway? I thought sesame seeds would make a lovely garnish as well. It was the perfect meal to use up all of my fresh mint on the porch before the frost claimed it. 

Learn more about Heidi and pre-order Near & Far, available September 15th.

Edamame & Mint Sesame Soba Noodles

Recipe by Kathleen Henry @ Produce On Parade

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Yield: 4

Ingredients

• 1 ½ cups shelled edamame
• ½ cup raw almonds
• 1 cup fresh mint leaves, lightly packed
• 1/2 cup olive oil
• 2 large garlic cloves
• juice from ½ lemon
• splash of liquid smoke, to taste
• dash of kosher salt
• dash of fresh ground black pepper
• 9 oz soba noodles, dry
• 2 tbsp sesame oil
• sprinkling of sesame seeds, for garnish

Cooking Directions

1. Bring a large pot of water to boil for the soba noodles.
2. In a food processor, combine the edamame through the black pepper. Pulse until the pieces are no bigger than a pencil eraser. Transfer half of the mixture into a large serving bowl. Pulse the remaining mixture about 6 more times. Add to this mixture to serving bowl as well.
3. Boil the noodles for 3 minutes. Reserve ¼ cup of the cooking liquid and add to the serving bowl along with the drained noodles and the sesame oil.
4. Toss well to combine and garnish with sesame seeds.

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Italian Summer Tomato Pasta

This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Hey there! Did you miss me?? I've had a wildly busy couple weeks which does not bode well for my person...this girl needs a perplexing amount of downtime. But it's all good, really good! I just turned in my cookbook's manuscript (preorder here!) into my publisher on Friday and it feels unbelievable. Seriously, there are no words. On another note, our house building is coming along fantastic. They are insulating today, the plumbing is currently being put in, and the shingles went up last weekend. Crazy stuff!

Todd and I were joking that I'm not going to know what to do with myself once the book is out of my hands (November) and the house is done (by Thanksgiving, fingers and toes crossed)! Oh the books I will read come November. A holiday of reading and relaxing, Darwin willing. 

“A vibrant inner life is far more powerful than a busy outer one.”

— David Romanelli

Even more good news...I have a new recipe for you! And of course, you'll be seeing more of me around these parts. Sorry for being a bit absent. Sometimes I feel like one of those Stretch Armstrong dolls. It's a most unusual feeling for someone whose life goal is to avoid the overwhelming burden of overstimulation. I simply can't wait to be bored again. To walk through the woods with Bob on our morning jaunt and not have eight things playing bumper-cars in my mind. To just day-dream, without the interruption of yet another item crashing through to heavily belly-flop on my "to-do" list. How rude. I know I need to go to the store for large Ziploc bags so I can put our natural gas application in one and nail it to the right side of the garage, but does it really have to interrupt my wishful thoughts on when I'd be able to watch the latest episode of Poldark. Oh, Poldark...I hope he has to cut the grass again...

Does it ever really stop though? One can hope at the very least. 

Now onto this pasta. My sweet sister-in-law stay with Todd and I for ten weeks while she's doing clinicals up here in Alaska to become a physical therapist. She buys tomatoes for her sandwiches and I seem to keep nicking them to make dinner. I hardly ever buy tomatoes because they always go bad before I use them! She's been up here for two weeks and I think I've "liberated" at least eleven of them. Shameful, I don't know what's wrong with me. Thank you, Anna, for generously donating your tomatoes to the cause, hehehe. I promise to pick up some at the farmer's market tomorrow!

Italian Summer Tomato Pasta

Recipe by Kathleen Henry @ Produce On Parade

This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Yield: 6

Ingredients

• 16 oz spaghetti, dry
• 6 medium roma tomatoes, diced
• ¼ medium yellow onion, diced small
• 2 tbsp capers
• ¼ cup large-flake nutritional yeast
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil or 1 tbsp dried, chopped
• 2 tsp fresh oregano, chopped
• (about ½ cup) - Dressing -
• 1/3 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp water
• ½ tbsp vegan granulated sugar
• 1 large garlic clove, minced
• 1 tsp table salt
• 1/8 tsp ground black pepper
• 1/8 tsp onion powder

Cooking Directions

1. Bring a large pot of salted water to boil for the pasta. Cook according to the package for al dente noodles, about 10 minutes; drain and return to pot.
2. While the water is coming to a boil, add all the pasta ingredients (except for the pasta) to a medium mixing bowl.
3. Whisk all the dressing ingredients together in a liquid measuring cup or small bowl. Set aside.
4. Once the noodles are done, stir the pasta ingredients into the noodles and stir well. Add in the dressing and use tongs to toss the noodles and coat them evenly.
5. Serve hot.

Today's Info

Still eating pork? Even if you don't care about animals, I hope you care about humans. And if you don't care about humans, well, I hope you at least care about eating peoples fingers and their fecal matter. *shudder* Read all about it here. Horrifying stuff. 

A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe

A Modern Way To Eat by Anna Jones is my kind of cookbook. Filled with recipes featuring fresh, whole-food ingredients to make no-nonsense, nutritious food that is approachable. It's a refreshing respite from the baked tater-tot casserole type dishes that occupy a sly nook of seemingly every cookbook ever printed. You won't find super complicated nor mundane, everyday dishes in this cookbook. There's a casualness to this book that's freeing and I am grateful that Anna's recipes are light and healthy. 

“We demand so much of our food nowadays that the idea of meat and two vegetables every night for dinner seems prehistoric.”

— Anna Jones

The table of contents for A Modern Way To Eat is a good indicator of the playful and carefree nature of this book. Practical and easygoing. 

This book is bound with thick, matte paper and gorgeous, moody photography (though not a photo for every recipe..sad face). It's a thick book that looks almost like a large hardback novel with it's black binding and commanding presence. It doesn't feature a totally lay-flat binding (like my cookbook will!) so that is kind of a bummer as it occasionally flips on you but it's a lot better than most cookbooks. Pet peeves. Those bindings should be law. 

All of the recipes are vegetarian and some are even vegan. However, in no way is this a vegan cookbook. Anna does have a vegan brother and sister that she states she often cooks for and perhaps that was her inspiration in putting in so many vegan recipes. She even has a vegan index! Yet, dairy and eggs litter the pages with abandon but most of the time they can be replaced by tofu or vegan cheeses.  I wouldn't let the fact that there's copious amounts of dairy and eggs in this book stall you from purchasing it. Sometimes Anna even lists alternatives, if possible, but I know you're such a savvy vegan you won't have any troubles. The same goes with gluten-free recipes; she does include some and alternatives are listed when available. 

I found her inclusion of the occasional super-odd ingredient like purple sprouting broccoli a bit presumptuous in some instances but it kind of tickled me that someone would include such a thing in a cookbook with no alternatives. I didn't even know purple sprouting broccoli was a thing! However, I am sure that regular broccoli works perfectly as a substitute, though this is not mentioned anywhere. The really perplexing items were few and far between, mind you (where does one purchase chestnut flour anyway??). 

However, most ingredients were commonplace and easy to come by. There were so many dishes I couldn't wait to make! Obviously her sweets were on my list: Cardamom and Carrot Cakes with Maple Icing and Coconut Oatmeal Cookies! Strangely, this book's breakfast chapter was filled with meals I would definitely get up early for: Banana, Blueberry, and Pecan Pancakes and Overnight Peach Oats. I'm not a morning person, something Anna also confesses to so perhaps that is why we see eye to eye on breakfast. I have a sneaking suspicion breakfast isn't her jam either, "...breakfast wasn't part of my routine..." I can relate.

One of my favorite things about Anna's book are her green-paged information charts. She has one on how to make a soup with lists of various options for herbs, main body, and back-up flavors. It's kind of like a choose your own adventure and would be especially helpful if you're new to cooking sans recipe. 

She also has ones for what fruits, vegetables, and herbs are in season. There's a chart on how to make a great salad (similar to the style of the soup map) as well as an outline on her process on recipe creating. I really enjoyed her informational pages on grains, quick sandwich ideas, her go-to pasta recipes, and morning smoothies, as well as many others. It was neat that they were dispersed throughout the book as opposed to collected together in one chapter. The index is categorized by food items, which is always appreciated. 

I highly recommend this cookbook for any vegan, vegetarian, or anyone working towards becoming more plant-based with regards to their diet. This book will help you get in touch to cooking naturally, with whole foods and perhaps without a strict recipe. What's not to like? It's filled with recipes that are better for your body and the planet; not to mention they are crazy delicious. This is how cooking should be. Find this cookbook for purchase at Amazon.com, Barnes and Nobles, and wherever books are sold. Learn more about Anna on her blog. 

Enough chitchat...I'm hungry. 

I decided to make the vegan burger from A Modern Way To Eat. It was an obvious choice figuring my love for all things veggie-burger. 

Notes on the adaptation of Anna's burger: 

• I probably used less mushrooms than she did. I had super large cremini  mushrooms on hand as opposed to full-blown portobellos and I used five instead of six. I wish she had listed the weight, as I always find that super helpful (the irony that I didn't do this for my recipe is not lost on me...I'm sorry).
• I used chickpeas as opposed to white beans because it's what I had.
• I already had a brown rice, rice red, and quinoa mixture cooked up in the fridge, so I used that and it was perfect!
• I used quick cooking oats instead of breadcrumbs. She lists them as an alternative but didn't specify whether to use old fashioned or quick cooking oats.
• The biggest change was that the color of my burger was nowhere near as dark as hers was in the photo and I had to pretty much double the cooking time.
• She never stated to flip the burgers, but I wish I had as one side had developed a lovely dark brown crust while the other side, of course, had not. 

The Very Hungry Burger

Recipe by Kathleen Henry @ Produce On Parade

This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger. Very slightly adapted from A Modern Way To Eat cookbook by Anna Jones.

Yield: 8 burgers

Ingredients

• 1 tsp olive oil
• 5 large baby portobello mushrooms, roughly diced small
• 3 sprigs of thyme, leaves picked
• dash of kosher salt
• dash of fresh ground black pepper
• 1 15 oz can of chickpeas, drained
• 4 large medjool dates, pitted
• 2 large garlic cloves, chopped
• ½ cup fresh parsley, chopped
• 2 tbsp tahini
• 2 tbsp soy sauce
• 1 1/3 cup cooked brown rice/quinoa mixture
• 2/3 cup quick cooking oats, dry
• zest of 1 lemon
• 8 hamburger buns

Cooking Directions

1. In a cast iron skillet or frying pan, heat the oil over medium. Add the mushrooms, thyme, salt, and pepper; sauté for about 5-8 minutes until slightly shrunken, dark brown, and fragrant. Transfer to a large bowl and set aside.
2. While the mushrooms cook add the chickpeas, dates, garlic, parsley, tahini, and soy sauce to a food processer; process until almost smooth, stopping to scrape down the sides as necessary. Stir the mixture into the mushrooms along with the rice, oats, and lemon zest; mix very well to combine.
3. Place the bowl in the fridge and preheat the oven to 450°F. Line a baking sheet with parchment paper or silpat and form the burger mixture into 8 patties. Bake for about 20-30 minutes, flipping the burgers halfway through.
4. Serve warm on a toasty bun with whatever burger toppings you like! I used baby kale, avocado, sprouts, tomato, ketchup, and stone-ground mustard.

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.