Friday, May 8, 2015

Gluten Free Buckwheat Sweet potato noodles with Kabocha Squash & carrot ginger miso dressing

Hey everyone!
So as you may or may not know I have recently become OBSESSED with the restaurant "Souen", in Manhattan New York, and their Kabocha squash. My friend Gemma and I are head over heels in love with it, and literally just get a huge side of squash whenever we go (which is like twice a week). My wallet was screaming for help and I was thinking, why do I spend so much money on something so simple that I could easily make at home? Of course eating in a restaurant and being served is lovely, and I have the best conversations on dinner/lunch dates with my friends, but I am talking about simple steamed Kabocha squash with a carrot dressing.

So I tried to recreate it last week, but as it turns out I bought the wrong squash (acorn) and then when I tried again (luckily I bought the right squash, but I slightly overcooked it) the carrot sauce that "Souen" makes is so delicious, mine just did not turn out like it at all. 

I am embarrassed to admit that I actually called the place while I was eating my unsatisfactory imitation to ask about the ingredients in the dressing. The girl that picked up was obviously a little confused and told me she didn't know, and the place is always so busy around that time so she couldn't ask anyone. Obviously she was just trying to keep it a secret and make me miserable. Just kidding I love you Souen ♥
I have still not figured out the exact composition of the dressing, but I played around a little and I love the idea of using whole fruits and vegetables for a dressing instead of oil (especially since I recently transitioned to high carb low fat).

So here is a little Pasta dish inspired by my favorite restaurant.


1 package King Soba Gluten Free Buckwheat Sweet Potato Noodles (LOVE THIS BRAND)
1/2 cup frisé lettuce
1/2 cup Winter Pea Shoots 
1 medium carrot
1 small persian cucumber
As much Kabocha Squash as you fucking want!
Soy Sauce to taste
Black Sesame seeds

2 medium carrots
1/2 apple
1 package instant miso soup powder (I know I'm so creative wtf)
1 teaspoon turmeric
a dash black ground pepper (helps with turmeric absorption)
1 clove of garlic
1 clove of garlic sized piece of ginger
1/3 almond milk
1/2 water (I think, I didn't measure it out, but you'll see)

Start by steaming our Kabocha Squash (more like KaBAEcha squash, if you know what I mean *winks*). I've been using this amazing Bamboo steamer for three years now (the method, not this exact model - I go through one a year), and I find it makes all my veggies perfect. I saw Annie Jaffrey use one in a video before she even became Vegan, and it looked so amazing I had to get it, especially since I am obsessed with the Asian Cuisine. So cut up your squash, and use a proper knife since Kabocha is probably the toughest one to cut, and take out the seeds. Cut it into little triangles (thats how Souen does it) and steam it for about, I wanna say, 5-10 minutes (?). Poke a fork into it and if there is still some resistance but its reasonably soft, it's ready. 

Boil your Pasta following King Sobas instructions. I believe mine were boiling for 5 minutes.

For your dressing just blend up the Ingredients, and adjust them according to your preferred consistency.

Shave your carrot and cucumber until they're gone...
Put the Pasta in a bowl and add your other ingredients.

Top it with the dressing, black sesame seeds & some soy sauce.


It got messy...

Hope you guys try this out & love it as much as I did.

And CHECK OUT SOUEN, seriously, SO worth it.

J ☯


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