Oh, how I adore getting my paws on a new cookbook. Cracking it open for the first time, devouring the opening words, soaking in the scrumptious photos. Honestly, I’ve been known snuggle into bed and read cookbooks like novels; I enjoy them that much.
So when the opportunity to review a new cookbook that interests me comes along, needless to say, I’m there. Whole Protein Vegetarian by seasoned food writer and stylist Rebecca Miller Ffrench is a delicious sight even unopened; I just want to dig right into to the recipe on the cover, and, as it turns out, most of those inside too.
Ffrench’s book is the perfect fit for where I am in my life – seeking higher-protein, healthier, plant-based meals. Though Ffrench isn’t a vegetarian herself, she educates on why plant-based protein is just as good as animal-based in an easy-to-understand way. Best of all, her recipes are highly accessible, simply made, with easy-to-find ingredients.
The recipe I’m sharing today, Creamy Cashew Soba Noodles, is nice and simple and, maybe surprisingly (at least to me!), high in protein. And gluten-free too! I didn’t know that buckwheat: 1) Is a seed harvested from a flowering plant similar to rhubarb. Not wheat! 2) Therefore, it’s gluten-free! And 3) It’s an incredible protein source – both the amount of protein and also the quality of protein. Who knew, right? Well, not me. (See! These are the tidbits of knowledge you can glean from reading cookbooks in bed. Not totally weird, right? Don’t answer that.)
With its buckwheat soba noodles, crunchy veggies, and toasted cashews all tossed in a creamy cashew butter dressing, these Creamy Cashew Soba Noodles remind me of a riff on Veggie-Loaded Peanut Noodles, but this new version feels healthier and lighter.
Equally perfect for a hearty lunch or an easy dinner, it’s just one of many must-try recipes in this lovely new cookbook, which you can find on Amazon today.
Creamy Cashew Soba Noodles
For the noodles:
- 8 ounces soba noodles*
- 2-3 large carrots (spiralized or cut into 2-inch matchsticks)
- 1 cup thinly sliced red cabbage (about 1/4 a medium cabbage)
- 3 scallions (sliced, including the green parts (about a heaping 1/2 cup))
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh mint leaves
- 1/2 cup roasted cashews (chopped**)
For the dressing:
- 2 tablespoons cashew butter
- 2 scallions (sliced, including the green parts)
- 1 tablespoon fresh ginger (grated)
- 1 garlic clove
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1/4 teaspoon kosher salt
- Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
- Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
- Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.