Tuesday, March 29, 2011

Buckwheat noodles with lentils, mushrooms, and arugula

That was lunch. Leftovers from dinner. I tasted better than it looks, I think, but I have decided to try to include photos whenever possible, just to give an idea of the end result.

This was a triumph. Again, Jordy declared it "one of my favorite vegan dishes." (But then as he said today at breakfast, "Anytime you want to cook, I want to eat." I think that's more a statement of his support and appreciation than proof that he doesn't love good food, though.)

If I had been smart, I would have started by cooking the lentils. Instead, I microwaved them vite! vite! in the microwave partway through the preparation of the sauce since I hadn't thought to include them until then.

Be wiser than me.

Start with a cup of lentils. Boil according to directions. (I like them best cooked on the stove in an actual pot, not boiled over in the microwave, but if you need to, microwaving in a pinch works in about 5 minutes.)

I started with/ you can move on to sauteeing

garlic, chopped (about 5 cloves) in olive oil with
3 shallots, chopped

Then I added
10 crimini mushrooms, sliced fine and cooked until they were soft.

Threw in
a handful of chopped pecans
a dash of oregano
a pinch of rosemary
a dash of salt and pepper.

Then I boiled up buckwheat soba noodles. I usually use these in Asian-inspired meals, but I thought, "Why the heck not?" Mine cooked in 6 minutes.

the juice from two wedges of lemon into your sauce.

Toss three handfuls of arugula into the sauce. Stir. Turn off heat. Stir a little more.

Then stir the buckwheat noodles and the sauce together. Ta-da! Done.

Today proved it also works well microwaved the next day. Toss in some more fresh arugula on day 2 if you have it; greens are good for you.

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