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RECIPE: Cold Soba Noodle Salad

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Soba Noodle Salad
for BC Greenhouse
August 22, 2021

This light, refreshing and veggie-forward noodle salad is an excellent lunch or starter. The vegetables themselves take center stage, and the dressing is just enough to add a flavorful punch. 
 
INGREDIENTS 
 
For the Salad: 
- ~125g soba noodles 
- 1.5 bell peppers (red, orange, yellow or a mix), thinly sliced 
- 1 medium carrot, peels and then shaved into ribbons 
- ¼ cup cilantro, chopped 
- green onions, chopped 
- sesame seeds (white and/or black) 

For the Sauce: 
- ¼ cup low-sodium soy sauce, or tamari 
- 3 tbsp sesame oil 
- 1 tbsp lime juice 
- 2 cloves of minced garlic 
- 1 tsp ginger (fresh), finely minced 
 
INSTRUCTIONS 

Cook the soba noodles according to package instructions, then drain and immediately run under cold water to stop the cooking process. 

While the noodles are cooking, whisk the sauce ingredients together in a bowl. Taste for seasoning, you may want to add a bit more soy sauce, or water to thin it down. 

Place the drained/cooled noodles in a bowl, add in the carrot, peppers, cilantro and green onions. 
Add in some of the dressing at toss until combined, adding more dressing as needed. 
 
If you are not serving right away, reserved some of the sauce until right before serving to loosen everything up. 
Top with sesame seeds in serving bowl or in individual portions. 
 
Serves Approx. 4 

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RECIPE: Vegan Banana Bread

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RECIPE: Vegan Banana Bread
for Environment911.org
September 17, 2021

This classic loaf is easy to adapt to a vegan version!

I came home after a weekend away and the bananas in my house were extremely ripe. Sure, I could have tossed them in a smoothie, but it had been a while since I made a loaf of banana bread.

This is my mom’s banana bread recipe that I’ve used for years, but I tweaked it a tiny bit (mainly replacing the two eggs with two flax eggs) to make it vegan. Plus, I added vegan chocolate mini-chips for fun.

INGREDIENTS

  • 1 3/4 cup all-purpose flour

  • 2/3 cup of sugar (make sure it’s vegan, coconut sugar works well)

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup vegetable shortening

  • 1 cup, mashed/puréed, over-ripe bananas, approximately 3

  • 2 tbsp flaxseed meal

  • 5 tbsp water

  • 1/4 cup of mini vegan chocolate chips, optional


INSTRUCTIONS

Preheat oven to 350 degrees.

  1. Grease a loaf pan with a small amount of the vegetable shortening. (You can also flour it, but I’ve always skipped that step.)

  2. In a small bowl, whisk the flaxseed and the water together to create 2 flax eggs. Set this aside for at least 5 minutes while you mix the rest of the batter.

  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  4. Either with two knives in a cutting motion or with your hands (my preference), crumble the shortening into the flour mixture until it resembles coarse crumbs and feels like sand.

  5. Stir in the banana and flax eggs, (add chocolate chips here too, if using) until just combined, and no dry spots are left.

  6. Pour into the pan and spread evenly.

  7. Bake in the oven for 45 minutes and then check the loaf—every oven is different, so you don’t want to overdo it. My oven takes about an hour to get it to the nice golden brown I like. Stick either a toothpick or a knife into the centre of the loaf. If it comes out clean, it should be done.

  8. Let cool in the pan for 5 minutes and then transfer to a wire rack and let it cool completely.

  9. I store it wrapped in tinfoil and it lasts several days.

ENJOY!

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RECIPE: Stuffed Mini Sweet Bell Peppers

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Stuffed Mini Sweet Bell Peppers
for BC Greenhouse
August 22, 2021

I was asked to photograph some prepared dishes for the BC Greenhouse Growers Association, and in addition, I made some of my own for it!

I’ve never worked with mini sweet peppers before, but my instant thought was to stuff them into little bite-sized treats. They might have ended up being my favourite dish from the day, especially with the bright colors and comfort-food style taste. Plus, they were simple and straight-forward to make, and only a little bit tedious.

INGREDIENTS

- 15-20 mini sweet peppers (multi-color)
- 1 block plain cream cheese, room temp
- 4 green onions, finely chopped
- 8 slices of cooked, crisp bacon, finely chopped
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 3 tsp Worcestershire sauce
- Optional: cilantro, chopped for topping

INSTRUCTIONS

Preheat oven to 375.
Slice the peppers in half (trying to cut so the sides are the flattest), remove and discard the seeds. You can remove the stems or leave them on for the aesthetics.

In a large mixing bowl, beat the cream cheese until soft, and then beat or fold in the green onions, bacon, cheddar cheese, garlic powder, and Worcestershire sauce until well combined.

Line a baking sheet with a silicone mat, non-stick aluminum foil, or spray with cooking oil.

The peppers tend to vary in size, so they will need a few teaspoons or tablespoons each. Fill the peppers and place on the prepared tray until all the peppers have been filled or you run out of filling.

Bake for 15 minutes - checking often as ovens can vary - until the peppers become soft, and the cheese is hot and bubbly.

Let cool slightly and then plate, sprinkling with optional cilantro, and serve!
ENJOY!

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Maternity & Newborn Photography - Before and After
Andrew, Stephanie and Oscar
June & August 2021

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