Love for Food + vegetarian recipe

Japanese cuisine

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)

Cake, Food for Conversation, Healthy, Kale, Onion, and more:

Japanese cuisine + vegetarian recipe