I dislike getting ready for a trip; the anxiety of forgetting something really important, making sure the fridge doesn’t have anything that will go bad while your away, snuggling my cat Barb extra tight before I go as she tries to wiggle out of my affectionate embrace, only for me to chase her around the apartment telling her to “love me!” Mark is patient as I frantically go over my checklist in the shower, at the front door, in the car and then again as we pull along side the airport drop off. He makes sure I have my essentials: passport, underpants, laptop, phone and their chargers. Yes, I really need my phone that badly. I triple check that my hotel has Wi-Fi, something I really cannot live without, for blogging and Netflix purposes (currently addicted to Human Life from BBC) and I am out the door.

This is the part I like best about the trip, getting to the airport. It seems weird but I really like being at the airport. Going through security is not great but I love finding my gate, treating myself to a fancy coffee and a food magazine, computer on my lap, headphones in my ears and a figurative “Don’t Talk To Me” stamped on my forehead. This is my “out of the apartment” paradise.

Traveling solo can be liberating and this is my second trip in my life where I have taken off by myself. I like having own agenda, doing what I want to do without anyone else’s opinion in my way. As much as I enjoy travelling with friends or Mark, there is something cathartic about travelling alone. There is no compromise on restaurants or events and I will be hogging my king size bed all to myself, I plan to sleep like a giant X in the center of the bed, taking all the pillows and blankets for myself. I also have the added luxury of not having a 14-pound cat stepping across my face to wake me up to feed her, only to go back to bed after I have fed her to snuggle up a sleeping Mark.

I booked my trip to Vida Vegan Con in March and I have been counting down the days ever since. I am looking forward to meeting my favourite cookbook authors, fellow bloggers and veg-friendly vendors, in particular the taco trucks. I plan to eat my fill and then some. I truly never thought I would ever go to Texas but I am over the moon happy that I decided to go. I will probably never see so many vegans in one room ever again and in Texas no less! So if you are headed to Vida Vegan Con this weekend and you see my face, please introduce yourself. I will be happy to meet you.

Texas has had some devastating weather recently and my sincerest sympathies go out to those families who have lost loved ones and their homes.

Cold Soba Bowl with Lemon Miso Sauce

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Jessica DeMarra

Recipe type: vegan, 30 minute meal, gluten free

Ingredients

• Lemon-Miso Sauce:
• ¼ cup raw cashew butter
• ¼ cup fresh lemon juice
• 1 tablespoon white miso
• 1 tablespoon each extra virgin olive oil + toasted sesame seed oil
• 1 garlic cloves, peeled and smashed
• 1 teaspoon pure maple syrup or agave
• 5-6 tablespoons water
• Pinch of red chili flakes
• Bowl:
• Buckwheat soba noodles (or your favourite gluten free noodles)
• ½ tablespoon toasted sesame seed oil
• ½ tablespoon fresh lemon juice
• 1 cup frozen edamame
• ½ cucumber, sliced thinly on a bias
• 1 red pepper, cut into matchsticks
• 1 carrot, peeled and cut into matchsticks
• 1 green onion, cut into thin slices (the green part only)
• Spicy vegan kimchi, optional
• Optional Garnish:
• Sesame seeds, black or white
• ½ nori sheet, cut very thin
• Chili flakes if desired

Instructions

1. For the Lemon-Miso Sauce:
2. Add all the ingredients to a blender and blend on high until smooth. The mixture will thicken as it cools so add more water a little bit at a time until desired consistency. I added a grand total of 6 tablespoons of water. I found it easiest to leave the sauce in the blend and its spout makes it easy to pour onto your bowl.
3. For the Bowl:
4. In a medium pot, add water and salt and boil on high heat. Add the noodles and cook as the package directs. Cook until al dente, drain and rinse over a coriander. Shake the coriander so most of the water is drained. Place cold noodles in a large bowl and dress with the sesame seed oil and lemon juice.
5. While the noodles are cooking, prep the vegetables.
6. Add more water to the now empty pot and place on high heat until boiling. Cook the edamame until tender, about 4 minutes. Drain and set aside to cool. They cool down quite quickly.
7. Divide the noodles and vegetables between two bowls. Top with sauce and garnish with nori and sesame seeds. Serve!

3.3.3070

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