Roasted Carrot Soba with Miso Cashew Cream

March can be considered a tale of two months
On the one hand, there is all that beer and Irish potatoes (oh YES). Ugh seriously, I could dream about the bombardment of coconut and cinnamon Irish potatoes. And, after about 8 weeks of dieting, this is usually where a lot of people decide to forgo that protein shake for chocolate cake. Now, you might think it is bizarre that I am pushing for chocolate cake. But I like to keep it real with y’all and it can’t be any realer than a slice of molten lava cake.
Oh yeah. That ooze. Come to mama.

On the other hand, the instant the beer foam and sugary treats leave your upper lip, you remember that you made some sort of resolution all of those weeks ago. Remember January. There were all of these commercials and advertisements telling us that we need to get healthy. And they are probably the most ANNOYING thing ever. Don’t get me wrong, I love Marie Osmond to death. The Nutrisystem commercials are something I’m ready to let go. Especially when they impede on my daily hour of The Barefoot Contessa.

Jeffrey and Ina forever.

The problem is a lot of diet food tastes pretty bland. And it discourages people from eating healthy. It makes me sad to think that a lot of people think that diet food is inherently tasteless. And trust me a lot of it is. Have you ever tried a Lean Cuisine before?

Yeah I wish I hadn’t either.

In all actuality all I want in March, as winter trudges on and with spring on the horizon, is a cuddly bowl of goodness. Which in a lot of ways might not seem like the most HEALTHY options, especially when cheese is involved (I’m looking at you penne a la vodka). And believe you me, I am 100% convinced that the best meals are the ones served in bowls. If I could eat anything out of a bowl, I would. I mean, are you at all surprised? Maybe it is a little bit of rebelliousness, deviating from the meals of my childhood, but college Sarah always took comfort in an endless bowl of angel hair with marinara eaten cross legged while watching episodes of Shark Tank.

Add a bottle of wine and you will find my ideal Friday nights.

The question is how does one best mimic the comfy-coziness of January with the get healthy get in shape feelings of the New Year? Well, look no further my friends. This combination of flavors, I assure you, will make you slap yourself silly and ask, “wait, is this actually good for me?” Soaked cashews blend into the CREAMIEST sauce ever. Paired with miso, it makes the best topping for carrot and soba noodles. It beats any takeout, and, once you soak the cashews, comes together in about 30 minutes. Add some brussels (yes I say they’re optional, but they actually are not) and some tofu and you have yourself my last meal. Talk about delish.

Yields 2

Roasted Carrot Soba with Miso Cashew Cream

1 hrPrep Time

30 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

stuff

    miso cashew cream:
  • 1/2 cup raw cashews, soaked in water for at least two hours
  • 1/4 cup+ water
  • rounded 1/2 tablespoon miso paste
  • 2 scallions, chopped
  • 1/2 teaspoon rice wine vinegar
  • noodles:
  • 3 large carrots, spiralized or cut with a julienne peeler
  • olive oil
  • salt + pepper
  • about 4 ounces soba noodles
  • 1/2 block tofu (I like to bake it in the oven)
  • chopped romaine
  • toppings (I used cucumber, kimchi, green hot sauce, and roasted brussels sprouts, but anything will do)

meanderings

In a blender or a food processor, blend the drained soaked cashews, 1/2 cup of water, miso paste, scallions, and rice wine vinegar. If the sauce is too thick to your liking, add water a tablespoon at a time and puree until the sauce is smooth, but not runny

Preheat the oven to 425 degrees fahrenheit. On a sheet tray lined with parchment paper, toss spiralized or julienned carrot with olive oil, salt, and pepper. Bake for 10 minutes, or until the noodles are slightly browned.

Meanwhile, if using tofu, heat about 1 teaspoon olive oil in a skillet over medium heat. Crumble tofu using and wooden spoon and cook until the tofu no longer extracts water and is slightly golden, approximately 10 minutes. Season with salt and pepper.

Cook soba noodle according to the package directions. Strain and place in a serving bowl.

Toss carrot noodles, soba noodles, and tofu, if using, in the serving bowl to combine. Pour miso cashew cream over the noodles and toss to coat. There should be more than enough, but add until the noodles are as saucy as you want them. Add chopped romaine to the bowl, then the salad, Add toppings you desire and EAT.

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