Sesame Ginger Soba Noodles and Thanksgiving in May?

For dinner a few nights ago, I made a Sesame Ginger sauce, since I haven't been able to eat completely solid foods, we served it over soba noodles, instead of rice and veggies which we usually prefer. I also added some adzuki beans to it. I wouldn't normally pair beans and noodles, as the beans sink to the bottom, but I've been needing protein.

The sauce turned out really well, Brett raved about it, probably because it was sweet. :-)

Sesame Ginger Soba Noodles (with optional adzuki beans)

Sesame Ginger Sauce:

1 large clove garlic, minced

2 tbsp ginger, minced

4 Chiles Japones, minced

1/3 cup soy sauce

3 tablespoons mirin

3 tablespoons sugar

3 tbsp agave

2 tablespoons sesame oil

1 tablespoon tahini

2 tbsp seasoned brown rice vinegar

2-4 tbsp hot water

cayenne (optional)

1/2 package of soba noodles (buckwheat noodles)

1 cup adzuki beans, cooked (optional)

sesame seeds (optional)

Heat a few tablespoons of water in a small sauce pan. Add the garlic, ginger and Chiles Japones and cook for about 10 minutes. Add all the other ingredients (except the cayenne), and simmer on low while the noodles are cooking.

Cook noodles according to package directions.

When noodles are finished, drain and rinse. Top with aduzki beans, sauce, sesame seeds and cayenne.

(If you want a thicker sauce, you can dissolve 1 tsp of arrowroot in a couple of tbsp of water, mix it in the sauce, bring it to a boil and remove it from the heat as soon as it is at the desired thickness.)

So, I have been running out of ideas for soft-ish things to eat, and to be completely honest, I am sick of soba noodles with sauce, mashed beans, and especially applesauce. Which is a shame, because I used to love applesauce, I've just been living off of it for a week.

Brett came up with the idea of cooking up a bunch of 'Thanksgiving-ish' sides, since they are all soft and savory, something I haven't had much of this week. So he went to the store and even cooked half of the dinner.

Brett steamed some carrots, cooked up a few cranberry beans, and made his world famous (ok, well I think they should be considered world famous) Garlicky Mashed Potatoes, when he makes them, they always turn out better than when I do it. Part of his bag of tricks includes using Silk Soy Creamer instead of regular soy, rice or hemp milk and using red potatoes instead of russet. It gives the potatoes a richer flavor.

Anyways, I made Veganomicon's Mushroom Gravy (so good!), steamed some spinach and prepared some vegan stuffing (from an organic mix bought from the store made with veggie broth). It was really good and hit the spot.

I think my stomach has shrunk, well, and my eyes were far bigger than my belly, I couldn't eat nearly all of this. I was stoked that there were leftovers so I can enjoy this again at lunch today.

I'm making Lentil and Potato soft tacos tonight! I think I can do the tortillas, just maybe not fried yet, the healing process is moving along quite quickly and I am starting to feel brave enough to 'test the waters'.

'Til next time!