slivered veggie and soba salad with mapled tofu from sprouted kitchen

slivered veggie and soba salad with mapled tofu//wanderaven

The Sprouted Kitchen Bowl and Spoon by Sara and Hugh Forte 

For the last few months I have been very happily making bowls at least once a week. I'm sure you've heard of these delicious creations but if not, Bon Appetit recently provided and excellent primer, How to Make the Grain Bowl of Your Lunchtime Dreams

When Random House offered the new Sprouted Kitchen cookbook, Sprouted Kitchen Bowl and Spoon for early review, I accepted almost as quickly as I did Tana French's new book a few months ago.

I anticipated the majority of the recipes in the book being these bowls I've fallen in love with; collections of grains, proteins, seeds, fresh and roasted veggies. There are absolutely a good number of these in the book, but there are bowls with less elements as well, including soups, side veggies, and desserts.

There are a number of bowls I'd like to try, but here is the first.

Slivered Veggie and Soba Salad with Mapled Tofu

by Sara Forte from The Sprouted Kitchen Bowl and Spoon 

serves 4

14 ounces extra-firm tofu

2 tablespoons coconut oil

2 teaspoons low-sodium soy sauce

1 tablespoon maple syrup

freshly ground pepper

3 ounces noodles (soba)

1 red bell pepper 

3 carrots, peeled

1 English cucumber

1 bunch cilantro, coarsely chopped

2 green onions, thinly sliced

2 tablespoons toasted sesame seeds, for garnish

1 large avocado

DRESSING

1 tablespoon yellow miso paste

1 (3-inch) piece of fresh ginger, peeled and grated

1 teaspoon honey

zest and juice of 2 limes

1 tablespoon toasted sesame oil

1 teaspoon Sriracha sauce

  1. Drain the tofu and press out the excess liquid between layers of a folded clean dishcloth. In a large skillet, heat the coconut oil over medium heat. Chop the tofu into 1/2 inch cubes and add them to the hot pan. Sauté gently until the edges begin to brown. Add the soy sauce, maple syrup, and pepper. Stir and cook for 6 to 8 minutes longer, until the edges are crisp. Set aside to cool. 
  2. Cook the soba noodles al dente, rinse with cold water, and drain. Seed and slice the bell pepper into thin strips. Use a julienne peeler to make long stripes from the carrot and cucumber. Put the noodles and prepared vegetables into a large mixing bowl. 
  3. For the dressing, whisk together the miso, ginger, honey, lime zest and juice, sesame oil, and Sriracha. This much can be done up to 2 days in advance and kept covered in the fridge.
  4. When ready to serve, pour the dressing over the veggies and noodles, add the chopped cilantro and toss to coat. Top the bowl with the green onions, sesame seeds, and tofu. Serve each portion with a quarter of an avocado. 

The recipe above is as provided in the cookbook (please note that I am posting this review just over a week before publication date so there's always the slight possibility that last minutes editorial changes could be made to the final edition). My version altered slightly in that I forgot the red pepper. I also had less tofu than called for; this inadvisable since the tofu was damn tasty. We could've easily eaten more. Also, there's not a significant amount of fat in this recipe so to make it more filling, each serving had half of an avocado.

sprouted kitchen bowl and spoon (review)//wanderaven

 Additionally, although I used the amount of veggies called for in the recipe, the dressing could've easily been doubled to better dress them. They may have been larger than standard, but in order to use the leftovers, I'll need to make more dressing. And if you don't already have a julienne peeler, you absolutely must invest in one. It's not much of an investment, really, for the benefits you reap. The one I've had twice is here. It makes quick work of raw veggies, making it more likely that I'll make a dish like this or spring rolls on a weekday evening.  

Bowl + Spoon is an exciting new cookbook. We absolutely loved these bowls and will be very happy to make them again. The other recipes I'm eyeing: 

Baby Potato and Asparagus Tangle with Green Harissa and Eggs

Mushroom and Leek Soft Egg Bake

Golden Quinoa and Butternut Breakfast Bowl 

Soaked Oat Porridge

Kale Slaw with Soaked Golden Raisins and Pine Nuts

The Last Meal Salad

Marrakesh Carrots

Mixed Greens with Beet and Walnut Puree

Spanish Chopped Salad with Walnut Paprika Viniagrette

Herbed Falafel Bowl

Lentil and Mushroom Stuffed Peppers Over Goat Cheese Butternut Mash

Tahini Kale Slaw and Roasted Tamari Portabello Bowl

Chai-Spiced Brown Rice Pudding

Cocoa Nib Pavlovas with Mixed Berries

Coconut Sorbet with Strawberry Rhubarb Sauce