summer

Cold Soba Noodle Salad

INGREDIENTS:

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  • 1 8-10 oz package soba noodles 
  • 4 cups shredded cooked chicken 
  • 1 English cucumber, sliced thin
  • 1 red bell pepper, sliced into thin strips
  • 1 cup cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 1 tablespoon toasted sesame oil
  • 1/4 cup avocado oil
  • 1 tablespoon rice vinegar
  • juice of 1 lime 
  • 1/4 cup organic shoyu or tamari
  • 1 teaspoon sambal or garlic chili paste
  • 8 cups washed mixed greens for serving

INSTRUCTIONS

  • Cook the soba noodles per package instructions. 
  • While noodles are cooking, combine oil, vinegar, lime juice, sambal, and shoyu. 
  • Drain and rinse cooked soba noodles in cold water until cooled, drain well. 
  • Add noodles to a large bowl and toss with half the dressing. 
  • Add chicken, cucumber, radishes, and herbs. 
  • Add remaining dressing, toss again. 
  • Season to taste. 
  • Serve the noodle salad over mixed greens.

Makes 4-6 servings

Bean + Veggie Patties

INGREDIENTS

  • 1 can beans, drained, rinsed (any bean or lentil will work!)
  • 1 egg 
  • 1/2 cup onion, quartered 
  • 1 clove garlic
  • 3 cups veggies of choice, roughly chopped small enough to fit in the food processor. (we like to make veggie combos) - try broccoli, carrot, and zucchini or spinach, artichoke, and mushroom. 
  • 2 teaspoons avocado oil 
  • 1 teaspoon sea salt 
  • Seasoning: 2 teaspoons fresh herbs and spices (to taste) Try Italian seasoning, Path Spice Mix, smoked sweet paprika, five spice, lemon pepper, etc) OR try 2 tablespoons pesto or harissa. You can flavor them however you like. Get creative!
  • 1 cup dry base ingredient, aka flour (Try Bob's Red-Mill baking 1:1 flour, Bob's All Purpose, or Almond Meal) 
  • 1/2 cup chopped walnuts - for crunch- optional 

INSTRUCTIONS 

• Heat 1 teaspoons oil in a pan over medium heat. Cook the veggies until softened, about 5 minutes.

• Transfer to a food processor and pulse with beans, optional flavor enhancers, salt until combined. If you prefer some veggie chunks for texture go for it, or you can mince fully, especially for kids.

• Move veggie mixture to a bowl. Mix in nuts if using. Add flour 1/4 cup at a time, mixing until firm enough to create patties. It should be firm enough to hold on to but not appear dry or crumble. 

• Form into golf ball size balls and flatten into patties.

• Heat 1 teaspoon oil over medium-high heat.

• Fry patties 2-3 minutes per side until browned and heated through.

• Top with sauce or condiment of choice, fried egg, avocado, and greens. Or, use as veggie burger patties! These are very versatile. You can eat them for any meal or as a snack. Refrigerate or freeze leftovers. Makes 4-6 servings.

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