Fruit and Yoghurt Breaky Bowl – Vegan GF

They always say ‘eat the rainbow’. Well, with this recipe you certainly are! A quick and easy plant based, vegan, gf breakfast idea!

It’s summer here in Australia and the warmer weather always inspires me to start my day with fruit!

We have wonderful mangos and raspberries in season right now and I can’t help but reach for them every time I go shopping!

This recipe is a quick and easy meal to throw together either the night before or quickly in the morning!

It is high in healthy fats, which I simply love as they keep you fuller for longer and help to regulate your blood sugar levels.

Which coconut yoghurt do I use?

You can buy coconut yoghurt in almost every supermarket now, but the one I have fallen in love with is from the brand Nakula and you can find it at Woolworths supermarkets and some Coles supermarkets.

I hope you enjoy this colourful and delicious recipe ๐Ÿ™‚

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Cold Edamame Noodle Salad

Asian inspired cold noodle salad, packed with protein and fibre. Gluten free, vegan, healthy and PCOS friendly!

Hey guys!!!

You know when you find a product and all of a sudden you just can’t get enough of it?
And you become obsessed and you just have to have it all the time?!

Well that is what happened when I discovered Edamame Noodles!!

Think….. SOBA NOODLES but gluten free AND packed with protein and fibre!

I AM OBSESSED!

At first I had no clue what I was going to do with them, so I decided that I would treat them exactly like I treat Soba Noodles… and make a cold noodle salad!

This is an asian inspired, very easy recipe that you can throw together in 15 minutes!

It is GLUTEN FREE, DAIRY FREE, VEGAN, PCOS FRIENDLY!

If you make this recipe, feel free to send me a photo on my Instagram as I love seeing your creations!!! ๐Ÿ™‚

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COLD EDAMAME NOODLE SALAD

Tip:

These noodles are new on the market but can be found in both Coles and Woolworths supermarkets! They do not take long to cook, so follow the instructions on the pack carefully.

What you will need:

Big mixing bowl, knives, pots, measuring utensils.

Ingredients:

1 packet of Edamame Noodles
1 Continental Cucumber, halved, thinly sliced
3 small Carrots grated
450g packet of Organic Firm Tofu
1/2 Red Onion thinly sliced
2 cups of Spinach chopped
1 tbs of Coconut Oil
1 tbs Tamari (15ml)
1 tsp of Sriracha
1/2 cup of Salted Peanuts (optional)
1 tbs Black Sesame Seeds (optional)

Dressing:

6 tbsp of Tamari (90ml)
2 tsp of Sesame Oil
1 tsp of Sriracha

Method:

  1. Slice the cucumber, chop the spinach, grate the carrots and thinly slice the red onion and add to a large bowl.
  2. To prepare the tofu, first wash it and place on a chopping board.
  3. Cut the tofu into 8ths length ways and then thinly slice it.
  4. Heat the coconut oil in a pan on the stove. Add the tofu to the pan, spreading the tofu so that each surface is touching the pan evenly.
  5. Move tofu carefully and cook on 1 side until golden, then flip the pieces over and cook until golden on the other side.
  6. Cook the Edamame noodles as per packet instructions and then rinse immediately through cold water to stop the cooking process. Drain well. Set aside.
  7. Next, create the dressing by adding all of the dressing ingredients to a measuring jug. Stir. Set aside.
  8. Once the tofu is golden on both sides, add the Tbs of Tamari and the Tsp of sriracha to the pan and turn off the heat. Toss the tofu in the flavours and set aside.
  9. Add the noodles to the big bowl slowly, little bit at a time whilst stirring through the salad ingredients. Add the dressing to the large bowl and stir through to create the salad. Add the tofu.
  10. Set aside for 5 minutes so the noodles soak in the dressing.
  11. Add in the peanuts and season with pink salt.
  12. Add 1 tbs of black sesame seeds to increase healthy fat content.
  13. Divide the salad into 5 serves.

Serves: 5


This is a great recipe to make at the start of the week and to store in the fridge for meal prep. The dressing soaks into the noodles and creates a nice flavour.

I hope you enjoy this protein packed recipe! If you do, take a picture and send it through to my instagram ๐Ÿ™‚

Happy cooking!

Steph x

Soba Noodle Salad With Sriracha Tofu

An asian inspired cold soba noodle salad full of protein and flavour.

Hey guys,

Long time no see! Sorry about that. Life’s been a little crazy lately but for all amazing reasons I assure you.

I am currently obsessed with soba noodles and have been making them in all different ways with lots of different flavours and vegetables.

The night I made these I absolutely lovedddddd the creation I came up with so I decided to write it up for you guys!

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Soba noodles are made from buckwheat flour and normal wheat flour, so if you’re like me and you avoid GLUTEN then you’ll need to source 100% buckwheat soba like I did. I got mine from my local whole foods store Valeries Pantry.

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What you will need:

Large bowl, measuring spoons, microwave safe container, grater, knives.

Ingredients:

2 large Carrots grated
1 continental Cucumber quartered and sliced thinly
1 pack of organic firm Tofu (400g)
1 pack of Edamame salad (shelled, usually frozen)
2 cups of Spinach chopped
1 packet of 100% buckwheat Soba Noodles
1 tsp Olive Oil
6 tbs Tamari
2 tsp Sriracha
2 1/2 tbs of Apple Cider Vinegar
1/2 cup of salted Peanuts
1 small Broccoli floretted and steamed (OPTIONAL: I think the recipe didn’t need it)

Method:

  1. Bring a pot of water to the boil and cook the whole packet of soba noodles (if you aren’t using the gluten free version, just use two sleeves of the soba noodles).
  2. Stir frequently. Once ‘cooked’ or soft, pour the contents into a colander and rinse the noodles under cold water so that the heat is removed. Leave aside.
  3. While the soba noodles are cooking, prepare the tofu. Slice the block into quarters length ways and then slice the quarters into thin slices.
  4. Heat a fry pan with the olive oil. Add in the tofu slices and lay on one side. You will then flip them when they are golden on one side.
  5. When both sides of the tofu are golden, add 1 tbs of Tamari and 1 tsp of sriracha to the pan and toss the tofu evenly through it, cooking for 1 minute. Remove from heat.
  6. Grate the carrot and slice the cucumber. Roughly chop the spinach.
  7. Place the edamame salad into a microwave safe container and add in a cm of water. Close the lid, leaving one corner open. Microwave for 2-3 minutes until softened but still firm to the touch. Drain liquid out.
  8. Prepare the dressing: Use remainder of tamari and sriracha and add to a little bowl, add in the apple cider vinegar and stir well.
  9. Add the vegetables, soba noodles, edamame and tofu to a large bowl and stir together.
  10. Either add in the dressing now, or on top of the individual meals.
  11. Serve with peanuts on top.

Serves 3-4

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There you have it guys!

One of my most recent soba noodle creations ๐Ÿ™‚

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Happy cooking lovelys,

Steph xx