One weekend after church we decided to go for a relaxing walk to get brunch. After enjoying a new (to us) restaurant we explored the area some more.
We typically find ourselves in that part of town for dinner and all of the shops are closed so it was fun to pop into some cute kids boutiques and my new favorite kitchen store!
The store was having a cookbook sale and I became immersed in their table of beautiful books.
I was drawn to The Vibrant Table by Anya Kassoff. It’s a cookbook of vegetarian, vegan, and raw recipes. Not a cuisine I dabble in too often, but when the food photography displays such vibrant dishes I couldn’t put it down!
I’m excited to explore the world of vegetarian and vegan cooking more to add some diversity to our menu and cater to friends of ours.
Speaking of, when our friends welcomed their third child into the family I brought them this beautiful salad. I doubled the recipe for them and brought it over with the dressing kept in a mason jar for when they were ready to enjoy it. I was also sure to leave them with a copy of the recipe.
Naturally, I had to reserve a serving’s worth to photograph it! And then, I had to eat it! This salad is so bright and fresh, and satisfying with all of the protein packed legumes. As I’m not a huge fan of cucumber, I reserved my chunks for Treat to have for lunch the following day – they disappeared!
I will not hesitate to make this salad again.
October 1st is World Vegetarian Day and the month of October is Vegetarian Awareness Month, so the Sunday Supper crew, being led by Susan of The Wimpy Vegetarian, has many different ways to help get more veggies into your diet. Be sure to scroll past my recipe to see them all!
Strawberry Soba Noodle Salad
Ingredients for salad:
- 1 pkg (9 oz) soba noodles
- handful snow peas, trimmed
- handful sugar snap peas, trimmed
- 1 C frozen peas
- 1 C frozen shelled edamame
- 1 carrot, peeled and sliced into matchsticks
- 1 red bell pepper, sliced into matchsticks
- 1 cucumber, chopped
- 12 strawberries, sliced
- 1/2 bunch cilantro, roughly chopped
- 2 tbsp toasted sesame seeds
Ingredients for dressing:
- 1″ fresh ginger, grated
- 3 tbsp sesame oil
- 1 1/2 tbsp tamari
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tbsp agave
- Bring a large pot of salted water to a boil. Cook all of the peas for 2 minutes and then blanch in ice water. Drain and set aside.
- Cook noodles according to package instructions. Rinse under cold water.
- In a large bowl combine noodles, peas, strawberries, carrots, bell peppers, cucumber, cilantro, and sesame seeds.
- Make dressing: whisk together the ingredients. Pour over salad, tossing to coat. Serve.
*This recipe is adapted from The Vibrant Table*
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27 thoughts on “#SundaySupper: Recipes for World Vegetarian Day”
Beautiful! I bet the combo of agave, ginger, lime and sesame oil are indeed splendid over soba noodles. Your Sunday with the family sounds beautiful too =)
Thanks so much!
Lovely salad. So colorful!
Very unique – looks like a winner!
That is one gorgeous salad Lauren.
Love this salad, delicious! Nettie
What a pretty salad. I love using legumes in salad.
Yes! I need to do it more often