Love for Food + [vegetarian recipe]

Vegetarian Recipe

If you'd like to take a break from meat and dairy (health and environmental benefits) and you enjoy Japanese cuisine, here is a filling and delicious meal that's fast and easy to make.I love the nutty flavor of buckwheat. It's delicious as a noodle and really yummy as a pancake (I'll post about that someday). Despite it's name, buckwheat isn't actually related to wheat at all – it's not even a grain. It's a fruit seed and a great substitute for people with wheat sensitivities.
Buckwheat Soba Noodles with Kale and MushroomsStart to Finish: Approximately 15 minutes
Serves: 2-3

IngredientsBuckwheat Soba Noodles (I used Organic Yam and Buckwheat noodles from Eden)
2 tbsp extra virgin olive oil
sea salt to taste
1 bunch kale, ripped by hand into salad-size pieces
8 crimini mushrooms, sliced
2 green onions, thinly sliced
sesame oil to taste
soy sauce to taste

1. Cook soba noodles according to package directions. When done, divide into bowls and add mix in a little sesame oil to keep noodles from sticking together.
2. Meanwhile, heat 1 tablespoon of olive oil in pan over medium heat. Saute kale in pan with olive oil until softened but still bright green (3-5 minutes). Season with sea salt to taste. Set aside.
3. Heat another tablespoon of olive oil in pan over medium heat. Saute mushrooms and green onions till just softened (3-4 minutes).
4. Mix in kale, mushrooms and green onion with soba noodles. Add sesame oil and soy sauce to taste. (I like about 1.5 teaspoons of each)