going international

Things have been going well over at my brother’s house. Mom is feeling relaxed and happy, Dad is loving his new daughter and Benjamin is enjoying being an older brother and going for special “boys only” walks with Daddy. This visit I decided to “go International”. I like to prepare at least one meal that can be a snack or a full on meal. Sometimes it’s just easier to graze then sit down for a fully prepped meal. And lucky for them I was nice enough to share my fresh strawberry jam too! ;-)

“Going International”
Cold Soba Noodle Salad with Peanut Butter Sauce
Sweet Potato and Black Bean Burritos
(and always some form of falafel for Benjamin)

COLD SOBA NOODLE SALAD WITH PEANUT SAUCE
SALAD:
1 package Soba Noodles
1/2 julienned red bell pepper
2 large carrots - noodles
2 tbsp minced cilantro, chopped
garnish with sesame seeds (optional)

SAUCE:
4-5 tbsp fresh ground peanut butter
3-5 tbsp water (to desired consistency)
4 tbsp low sodium soy sauce
2 tbsp sesame oil
1 1/2 tbsp honey
1 tbsp vinegar (half white vinegar / half seasoned rice vinegar)

Cook soba noodles according to directions on package.
Drain cooked soba noodles and rinse with cold water.
Place all ingredients for the sauce (from peanut butter through vinegar) in a food processor and pulse until smooth.
Toss the soba and carrot noodles with the peanut butter sauce until thoroughly combined.
Then add bell pepper, cilantro and sesame. Mix together.

Sweet Potato and Black Bean Burritos

2 med sweet potatoes, diced
1/2 lg onion, diced
2 gloves garlic, minced
1 ear of corn, kernels removed
1 can black beans, drained/rinsed
1/2 c fresh cilantro, chopped
3 tsp cumin
2 tsp chili powder
2 tsp oregano
1 tbsp smoked paprika (optional)
2 tbsp fresh squeezed lime juice
1 med tomato, diced
2 dashes of Franks Red Hot® hot sauce
1 c cooked brown rice
olive oil

Bring a med - large pot of water to a boil. Add the sweet potato and boil until JUST fork tender.
Drain the potatoes and place in a bowl. Mash them a little, leaving some chunks. Set aside.
Sauté the onion and garlic over a low - medium heat (with 2 tbsp of olive oil) for 4 or 5 minutes.
Add the corn, black beans and sweet potato to the pan, stirring occasionally.
Add your spices (cumin, chili powder, oregano, smoked paprika), lime juice, hot sauce and tomato. Toss to combine.
**If a little “thick/dry” add 1/4 cup of water and toss to combine.**
Let the mixture heat through.
Once heated through, turn off the heat and add the cilantro.

Burrito Assembly
Take one burrito sized wrap (your favorite brand) and place about 1/2 c of burrito mixture in the center. Top with a spoonful of rice. I also top with some more fresh cilantro. Wrap up and set aside with the seal side down.
**Can also top with your favorite vegan cheese before wrapping it up, if you so desire!**