Ingredients Sesame Dressing – ¼ cup rice vinegar – 2 tablespoons tamari, more for serving – ½ teaspoon toasted sesame oil – 1 teaspoon grated ginger – 1 garlic clove, grated – ½ teaspoon maple syrup or honey For the Soba Noodles – 6 ounces soba noodles*, see note – Sesame oil, for drizzling – 2 avocados, sliced – Squeezes of lemon

– 2 cups blanched snap peas – ¼ cup edamame – 1 watermelon radish or 2 red radishes, very thinly sliced – 1/4 cup fresh mint leaves – Sesame seeds Instructions – Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside. – Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. 

This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.

Ingredients sauce: – 1 ½ tablespoons tamari – 2 tablespoons rice vinegar – 1 teaspoon fresh lime juice, plus extra lime slices for serving – ½ teaspoon honey (or maple syrup if vegan) – ½ teaspoon minced ginger – 1 small garlic clove, minced – ½ teaspoon sesame oil for the stir fry: – 1 tablespoon sunflower oil (or any high-heat oil) – 4 ounces shiitake mushrooms, stems removed, sliced

– ½ small head broccoli, florets chopped, stems peeled into strips – 2 scallions, chopped – 2 baby bok choy, sliced vertically into quarters – ½ cup edamame – 1 carrot, peeled into thin strips – 4 ounces brown rice pasta *(see note) – 2 teaspoons sesame seeds – sambal or sriracha, for serving

Instructions 1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside. 2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping). 3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 

1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant. 4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. 

Serve with extra lime slices and sambal or sriracha on the side.

Ingredients – 6 ounces rice vermicelli noodles (or any noodle you like) – 4 Persian cucumbers or 1 large English cucumber, thinly sliced – ¼ cup chopped scallions – 1 ripe mango, diced – ½ jalapeño pepper, thinly sliced or minced – 5 lime slices (1 for squeezing, 4 for serving) – Extra-virgin olive oil or sesame oil, for drizzling – ⅓ cup chopped cashews, toasted – ¼ cup torn mint – Sea salt

– Protein of choice, or (see baked tofu recipe below) Peanut-miso sauce – 3 tablespoons peanut butter – 1 tablespoon white miso paste – 1 tablespoon minced fresh ginger – 1 garlic clove, minced – 1½ tablespoons fresh lime juice – 2 to 4 tablespoons warm water

Instructions 1. Make the peanut-miso sauce: In a small bowl, whisk together the peanut butter, miso paste, ginger, garlic, and lime juice. Whisk in the warm water, as needed, until the sauce is a drizzable consistency. Set aside. 2. Combine the cucumbers, scallions, mango, and jalapeño in a bowl with a few pinches of salt and a squeeze of lime. Toss and set aside. 3. Cook the rice noodles according to the package directions. Drain and rinse under cold water. 

Toss with a bit of olive oil or sesame oil to keep the noodles from sticking together. 4. Assemble bowls with the rice noodles, cucumber mixture, cashews, mint, generous drizzles of the peanut-miso sauce, and tofu, if using. Serve with lime slices and extra sauce on the side. Notes Baked Tofu 14 ounces extra-firm tofu extra-virgin olive oil, for drizzling tamari, for drizzling

sea salt and freshly ground black pepper sriracha, for drizzling Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pat the tofu dry and cut into 1-inch cubes. Place on the baking sheet and toss with drizzles of olive oil, tamari and pinches of salt and pepper. Bake for 17 to 20 minutes, or until golden brown around the edges. Remove from the oven, toss the tofu lightly with sriracha, and return it to the oven for 2 more minutes.

Ingredients Cashew sauce: – 2 tablespoons tamari, more for serving, if desired – 2 tablespoons fresh lime juice – 2 tablespoons fresh orange juice – 1 tablespoon sesame oil – 1 garlic clove, minced – 1 teaspoon minced ginger – 2 tablespoons cashew butter – 2 tablespoons water, more as needed For the noodles: – 8 ounces soba noodles* – sesame oil, for drizzling

– 1 medium head broccoli, florets chopped, stems thinly sliced – tamari, for drizzling – 2 scallions, sliced – 1 carrot, thinly sliced – 4 to 6 ounces baked tofu, cubed and warmed** (or cooked protein of choice) – ¼ cup toasted cashews, crushed – sriracha, for serving Instructions 1. Make the cashew sauce: In a small bowl, stir together the tamari, lime juice, orange juice, sesame oil, garlic, ginger, 

cashew butter and water. If the sauce is very thick, add more water as needed to thin to a drizzable consistency. 2. Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well. This helps to remove the starches that cause clumping. Toss with a drizzle of sesame oil and set aside. 3. Place a steamer basket in a large pot filled with 1 inch of boiling water. Add the broccoli florets and stems, the scallions, and a few splashes of tamari. 

Reduce the heat to a high simmer then cover and steam for 2 to 4 minutes, or until the broccoli is tender but still bright green. (If you prefer, you can roast the broccoli. Toss with drizzles of olive oil and tamari and roast in a 400°F oven for 15 to 20 minutes.) 4. Assemble bowls with the soba noodles, steamed broccoli and scallions, the carrots, tofu, cashews, and dollops of the cashew sauce. Serve with more tamari on the side and sriracha, if desired.

Notes *To make this recipe gluten free, be sure to use 100% buckwheat soba noodles. *I used a local Chicago brand called Jenny’s Tofu: Organic Turmeric Baked Tofu. I also like Wildwood Baked Tofu which is available nationwide. Alternatively, you can bake your own tofu. Start with extra-firm tofu, patted dry and cut into cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. 

Toss the tofu with the tamari and spread evenly onto the baking sheet. Bake for 15 to 20 minutes, or until golden brown around the edges. Remove from the oven and toss with ½ teaspoon sriracha or a few pinches of turmeric.

Ingredients Dressing/sauce – 2 tablespoons white miso paste – 2 tablespoons rice vinegar – 2 tablespoons tamari – ½ tablespoon toasted sesame oil – (plus excess juice from the orange below) Bowls – 1 medium orange – 2 cups shredded red cabbage – 3 ounces soba noodles, cooked, drained, & rinsed* (see note)

the miso, rice vinegar, tamari, and sesame oil until combined. Slice the segments from the orange, set aside, and squeeze the excess juice from the orange into the sauce. 2. Make the bowls: Divide the red cabbage among two to three bowls. Drizzle with some of the dressing and toss gently to coat. Place the cooked soba beside the cabbage in the bowls. 3. In a skillet, heat a drizzle of olive oil and add the scallions and snap peas and cook, tossing until lightly blistered but still vibrant green, 

for about 2 minutes. Remove and add to the bowls. 4. Add more olive oil to the pan and add the mushrooms and a pinch of salt and cook until the mushrooms are tender, about 8 minutes. Divide the mushrooms among the bowls and top with the orange segments, tofu, sesame seeds, and herbs if using. Drizzle with a little of the remaining dressing and serve the rest on the side. (Note: the dressing is slightly on the salty side so a little bit goes a long way 

- add it to taste and save any extra for salads/bowls later in the week). Notes *Cook your soba noodles according to the package directions. Drain and rinse them to remove excess starches. This helps them from clumping. If they start to stick together, toss them with a little bit of sesame oil.

Ingredients – 2 teaspoons coconut oil – ½ cup yellow onion – 1 carrot, finely diced – 1 small bunch broccolini, chopped, stems finely diced – ½ cup cooked chickpeas, drained and rinsed – ½ teaspoon curry powder, more if desired – ¼ teaspoon turmeric – 2 teaspoons fresh lime juice, plus lime slices for serving – 2 cups cauliflower rice – ¼ cup chopped scallions – ¼ cup toasted cashews

– red pepper flakes or hot sauce, as desired – ½ cup chopped cilantro – naan bread, for serving – sea salt and freshly ground black pepper cardamom yogurt sauce: – ½ cup Greek yogurt* – 1 teaspoon fresh lime juice – ½ teaspoon cardamom – ¼ teaspoon sea salt – freshly ground black pepper Instructions 1. Make the cardamom yogurt: In a small bowl, stir together the yogurt, lime juice, cardamom, 

salt, and black pepper, to taste. Set aside. 2. Heat the oil in a large non-stick skillet over medium heat. Add the onion, carrot, diced broccolini stems, ¼ teaspoon of salt and a few grinds of freshly ground black pepper. Cook 5 minutes or until soft, stirring occasionally. Add the broccolini florets and the chickpeas and cook 4 minutes or until the broccolini is tender but still bright green.

3. Reduce the heat to low and stir in the curry powder and turmeric, and then the lime juice. Add the cauliflower rice and the scallions. Cook 3 to 4 minutes, stirring occasionally, until the cauliflower is warmed through and the scallions are softened. Season to taste and top with the cashews, red pepper flakes, and cilantro. Serve with scoops of the cardamom yogurt on top and the lime slices, naan bread, and hot sauce on the side.

Notes *for a vegan option, coconut yogurt may work here if it's one that's not to sweet. The yogurt sauce really makes this dish, so I don't recommend skipping it!