Buddhist Noodle Bowl & Vegan Everyday Giveaway!

Yep, it’s another vegan cookbook giveaway! Why? Cuz I love you guys! ❤ ❤ ❤

Truly, and from the bottom of my heart, thank you so much for the comments and emails and event texts I got about Friday’s post, and how I’m learning to be kind to myself. Whether I know you in real life, or just through this little blog, I appreciate you and all of your support. Mwah!

Okay, enough of the mush. Let’s talk about Vegan Everyday by Douglas McNish, a great new collection of delicious and healthy vegan recipes. Lots of variety in here, everything from desserts to noodle dishes to slow cooker recipes. And there are 500 of these recipes! So, basically, something for everyone.

Speaking of noodles, the publishers were kind enough to allow me to post the recipe for the Buddhist Noodle Bowl…

Looks delicious, right? You can scroll down and print that off, right after you enter the giveaway!

The Giveaway

One lucky reader will win a copy of Vegan Everyday by Doug McNish! To enter, leave a comment below answering the question of the day: What do you do when you get a new cookbook? Do you read through the entire thing, marking the dishes you want to try? Do you start with the appetizers and work your way through? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends August 2nd at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!

a Rafflecopter giveaway



Buddhist Noodle Bowl 2015-07-27 11:03:09 Serves 2 Silky soba noodles combine perfectly with rich, salty broth, aromatic ginger and crunchy fresh vegetables in this very satisfying main-course dish. Write a review Save Recipe Print BROTH 1⁄2 cup wheat-free tamari (see Tips) 125 mL 1⁄2 cup water 125 mL 2 tbsp raw agave nectar 30 mL 1 tbsp dulse flakes (see Tips) 15 mL 1 tbsp brown rice vinegar 15 mL 1 tbsp chopped peeled gingerroot 15 mL (see Tips) 1 tbsp mirin 15 mL NOODLES 1 package (8 oz/250 g) gluten-free 1 soba noodles (see Tips) VEGETABLES 2 tbsp grapeseed oil 30 mL 1 tbsp minced peeled gingerroot 15 mL 1 cup thinly sliced baby bok choy 250 mL 1⁄2 cup thinly sliced shiitake mushrooms 125 mL 1⁄2 cup thinly sliced napa cabbage 125 mL 1⁄2 cup thinly sliced red bell pepper 125 mL 1⁄2 cup cooked adzuki beans 125 mL 2 tbsp thinly sliced green onion 30 mL 2 tsp raw white sesame seeds 10 mL Dash toasted sesame oil Dash Broth In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend at high speed until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until ready to use. Noodles In a large saucepan of boiling water, cook noodles according to package instructions. Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set drained noodles aside. Vegetables In a large skillet over medium heat, heat grapeseed oil. Add ginger and cook until lightly golden, about 2 minutes. Add bok choy, mushrooms, cabbage and red pepper. Cook until soft, 2 to 3 minutes (be careful not to overcook, as you want the vegetables to retain their color). Pour noodles and broth into individual serving bowls. Top with sautéed vegetables, beans, green onion, sesame seeds and a drizzle of sesame oil, divided equally. Serve immediately. Notes Wheat-free tamari is a gluten-free seasoning made from fermented soybeans. It can be found in most well-stocked supermarkets and natural food stores. Dulse is a red seaweed. Look for it in well-stocked supermarkets, where it can be found in dried form in a shaker-type bottle. It has a salty flavor and makes a great substitute for salt in soups and sauces. To remove the skin from fresh gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root. Most soba noodles contain added wheat, which means they are not gluten-free. Look for brands made from pure buckwheat flour. They are available in most well-stocked natural food stores and Japanese markets. Use either adzuki beans you have cooked yourself or canned beans, preferably with no salt added. When using canned beans that contain salt, be sure to rinse thoroughly under cold running water before adding. MAKES 2 TO 3 SERVINGS By Courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold. That Was Vegan? http://www.thatwasvegan.com/