It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
End of summer veggie time! I picked up some local corn, and peppers at the farmers market and then sat on what to do with them for a while. We're going to have a hot week, so this salad might be just the trick.
It's also Labour Day next Monday, so if you have any parties or BBQ's lined up, make a big batch ahead of time and bring it out just before everyone is going to eat!
Make Your Meal Even Healthier Tip:
You can toss quite a few other veggies that you have on hand in here. I could see zucchini in here, or cucumber, or tomatoes. It's all about the sauce.
Also, if you're going to do the work on the corn, might as well get a whole bunch and freeze it for future recipes too!
I used less noodles and more veg and tofu in this bowl, but you can play with the rations, depending on what meal you use it for!
Click through for recipe!...
Make 4 Bowls, or 6-8 Sides
INGREDIENTS:
- 1/2 yellow pepper (thinly sliced)
- 1/2 orange pepper (thinly sliced)
- 2 carrots (thinly sliced)(I used a peeler, but you can grate them or matchstick them)
- 1/2 cup cilantro
- 2 ears of corn (shucked, cooked, and the corn sliced off)
- 1/2 a package of tofu, or more to taste
- Soba noodles (2- 3 servings, I used ones made of Brown Rice & Wakame)
- 1 lime (half sliced for display, and half the juice of the other)
- 2 cloves garlic, minced
- 1.5 tsp Bragg's Liquid Amino (or low sodium soy sauce)
- 1 tbsp tahini
- 1 tsp rice vinegar (unseasoned)
INSTRUCTIONS:
Cook the soba noodles according to the package, then drain and run under cold water to stop them from cooking further. Set aside
Prep all of the vegetables, including the corn (you may want to do the corn ahead of time so the it can cool).
In a small bowl, add the lime juice, Braggs, tahini, rice vinegar, and garlic. Whisk together and then taste. Add more tahini or Braggs if needed. You can also add spice in here if you want a kick.
In a bowl, toss together the noodles with the peppers, carrots, corn and cilantro, and then add the sauce, tossing again until coated.
Cover and place the bowl in the fridge until ready to plate.
Serve with a few sprigs of cilantro on the top and a slice of lime on the side.
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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