It seems that once February hits, so do the release of wonderful cookbooks. Next to the long list of baby items to order, I have nearly as long of list of cookbooks I would love to cook my way through. So when America’s Test Kitchen reached out to me and offered to let me take a peak at an advanced copy of their new vegetarian cookbook, I jumped at the chance (I’m in love with ATK radio on NPR).
I think what I enjoy most about their new book is it’s more than just recipes. This cookbook includes a lot of tips extremely helpful to cooking vegetarian (like how to cook tofu well) which is really at the core of what I love about America’s Test Kitchen: cooking and learning. Plus, with so many recipes, there’s something for everyone.
I’m completely smitten with noodle bowls and so I thought I would share this beautiful recipe from the book. I took a couple small liberties (added sesame seeds and some greens) and used some wonderful purple radishes I picked up at the co-op. This is a one of my favorite types of lunch: one I can whip up quickly but feel satisfied until dinner!
ATK was nice enough to offer a copy to one lucky reader! To enter, comment below with one of your favorite types of vegetarian meals (like, “lentil tacos!” or “grilled veggies!”). Giveaway will run until Wednesday night at 8:00pm CST and winner will be emailed on Thursday morning!)
Bring 4 quarts of water to boil in a large pot and add noodles along with 1 tablespoon salt. Cook the noodles, stirring often, until tender. Drain the noodles, rinse with cold water, and rained again, leaving noodles slightly wet. Transfer to large bowl and toss with oil.
Whisk the soys sauce, mirin, sugar, ginger, and wasabi together in a bowl, then pour over noodles, add radishes, scallions, and sesame seeds and toss until well combined. Sprinkle with micro greens before serving.
Noodles can be refrigerated up to one day and refreshed with warm water and oil as needed.
I didn’t have nori on hand, but the original recipe calls for sprinkling the bowl with nori instead of the sprouts.
I’m writing this on my flight home from New York, and as awesome as it was to eat my way through the Big Apple and meet a bunch of super awesome readers, I can’t wait to return to California and see my boys. Plus, according to the Uber driver who dropped us off at the airport, we missed being snowed in by just a few hours. I’m breathing a sigh of relief ’cause I packed only enough clean underwear to get me through today.
My crazy travel schedule continues in just a few days, but I’m happy to report that this time, I’ll be basking in the sunnier climes of Southern California. If you’re in Orange County and want to come by and ask me stuff, I’ll be doing a short Q&A and signing books at the Whole Foods Market in Newport Beach on Saturday, March 7th from 11 am to 1 pm! I’ll be scrawling all over your copies of Nom Nom Paleo: Food For Humans (which you can bring in or buy at the store) and giving away Mini-Michelle action figures and butt-kicking Nom Nom Paleo knee-high socks—just in time for the second WOD of the CrossFit Open!—until I run out of supplies. Sound like fun? Then click on this link to RSVP!
Highlights of our week and shout outs to our purely twins community. Highlights from our week: Smiles and giggles #thebest Madison’s first snow experience. She is not sure what to think of it. Madison watching her crazy brother Jax run around in the snow. Enjoying yummy simple dinners. Glad everyone enjoyed our q and a…
Spice up your typical mac n’ cheese and make thisAvocado Mac and Cheese with Sun Dried Tomatoes made with whole grain pasta and balls of mozzarella. YOU GUYS HAVE TO TRY THIS CREAMY AVOCADO SAUCE. It is so delicious And garlicky. And creamy. I could go on and on and on. I just need you to try…