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Grilled Tofu & Soba Noodles Recipe. As promised, a few more camping photos, as well as the recipe for the grilled tofu and soba noodles I made the second night out.

Grilled Tofu & Soba Noodles Recipe

As I mention down in the recipe head notes, aside from grilling the tofu, I prepped everything before we left for Salt Point State Park. The pre-cooked soba noodles hung out in the cooler in a plastic bag next to the garlic-cilantro dressing, which stayed bright green, ready to go in a little jar. It worked out great, dinner came together in no time, and for the most part I could sit around and read, or wander about with my camera.

This (above) wasn't far from our campsite. Just a walk down the hill. If you find yourself in that neighborhood (Sonoma/Mendocino coasts), but aren't necessarily the camping type, I also love the Mar Vista Cottages. A number of you were asking about past camping trips. So, now it's my turn to throw things back in your direction. Sushi Bowl Recipe. I'm packing my bags and hopping a plane to New York City for what should be a jam-packed, exciting weekend.

Sushi Bowl Recipe

Super Natural Cooking is nominated for a James Beard Foundation Award(!) - a great excuse for me to trade coasts and cram as much food, friends, frolicking, and photography as humanly possibly into seventy-two fleeting Big Apple hours. It's a big weekend for my little book, so I thought I'd post one last recipe from SNC for you to enjoy - the Sushi Bowl. Looking back at the recipes I included in SNC, this is one that has remained a personal favorite of mine (top five for sure), and from what many of you have told me - it's now a favorite for many of you as well. Tofu Stir-Fry. Roasted Tofu with Quinoa. Basic Asian Broiled Tofu Recipe.

Ottolenghi Soba Noodles with Aubergine and Mango Recipe. Sunday afternoons are best when they're lazy.

Ottolenghi Soba Noodles with Aubergine and Mango Recipe

There are different varieties of lazy Sundays, of course, but I have two favorites in particular. There's the lounge around the house, don't bother brushing your hair kind. And there's the loll around in the sunshine, preferably on a beach or lawn, variety. I got together with my family for the latter last week - seven of us, polliwogs and picnic tables, donkeys and dahlias, fish ponds, and even a turtle or two. Lunch?... I stumbled on California-grown mangoes a few days prior. A bit of a heads up - there's a good amount of preparation involved in this recipe. Those of you heading to Rome - I know there were a number of you. Inari Sushi and Kale with Mushrooms and Water Chestnuts. Every now and then I prepare a meal that I’ve been reluctant to blog about because it’s not at all fat-free.

Inari Sushi and Kale with Mushrooms and Water Chestnuts

Inari are rice-stuffed pouches made of fried tofu, and they’re very easy to make if you buy Inarizushi No Moto in a can. I’ve been working on a way to make the pouches myself, without frying, but I just haven’t gotten to it yet. After all, inari is a convenience food, and I seem to forget about making it until I’m in a hurry to throw together a meal. I threw together such a meal a few days ago, using the evil (but tasty) fried inari pouches. I did manage to get some of the fat out by rinsing the inari in hot water and wringing them out before I filled them. There’s no real recipe for my inari, but I can tell you what I do. When the rice is done, I turn it out into a bowl, add the chopped cucumber, and toss it all with seasoned rice vinegar.

After the rice is cool enough to handle, I stuff it into the pre-rinsed pouches. Kale with Mushrooms and Water Chestnuts. Asian Kale and Soba Noodles « Food-Fitness-FreshAir. Cold noodles in the winter?

Asian Kale and Soba Noodles « Food-Fitness-FreshAir

The looks of disgust I presume I’d get from some of my soup fanatic friends still doesn’t scare me from sharing this recipe with you. I’m a bit of a soup junkie too, but I save that addiction for the evenings. For lunch, what I’m eating is often premeditated and snapped away in my backpack during the early hours of the morning, meaning I could care less whether it was a steam-filled meal. In fact, I generally prefer a meal that tastes best at room temp. because that’s how I’ll be eating it come lunchtime. (See hummus recipe 1 – 1,000,000). Really, this plate of noodles can be eaten at any temperature, but it was designed for my need to fulfill an unusual lunch craving. The noodles lends themselves particularly well to Asian flavors, hence their name Soba, the Japanese word for buckwheat.

Asian Kale and Soba Noodles (Serves 4) Cook noodles according to package (6-8 minutes). Meanwhile, heat olive oil over medium-high in large saute pan.