Untitled Document

Creamy Cashew Soba Noodle Salad
Copyright © 2016 Rebecca Miller Ffrench, from Whole Protein Vegetarian.
Reprinted with permission from W.W. Norton & Company. (NOTE: This recipe is 100% vegan, but the book contains a number of vegetarian recipes that are not vegan.)

Get ready for creamy deliciousness with this healthy dish. Traditional soba noodles are made from buckwheat flour. Look for soba noodles that are made from 100% buckwheat for a gluten-free, complete protein option. Buckwheat has an amino acid score of 100, which means it's a very high-quality protein.

MAIN INGREDIENTS:
8 ounces soba noodles
2–3 large carrots (spiralized or cut into 2-inch matchsticks)
1 cup red cabbage, thinly sliced
3 scallions, sliced, including green
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/2 cup roasted cashews, chopped

DRESSING INGREDIENTS:
2 tablespoons cashew butter
2 scallions, sliced, including green
1 tablespoon fresh ginger, grated
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
1 tablespoon tamari
1 tablespoon rice vinegar
2 tablespoons water
1/4 teaspoon kosher salt

DIRECTIONS:
Cook the noodles according to the package instructions. After you drain them once, rinse with cool water and drain them well again. Set aside.

To make the dressing, put all the dressing in a food processor and run until smooth.

Place the cooked noodles along with the carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.

Cook's Note: Try adding edamame, cucumber, or chopped bok choy in addition to or in place of the other vegetables in this dish. The more the merrier. You may want to increase the dressing by one-half if you're adding a significant amount of vegetables.

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We have more new vegan foods to announce this month, some of which are also on sale right now. As always, each purchase directly supports nonprofit vegan and animal rights causes, as we continue to contribute a full 10% of our product sales at The Vegetarian Site to these important organizations.

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IN THE NEWS...

PETA Announces Top 10 Vegan-Friendly US Cities for 2016
(PETA press release) — PETA scoured the country and selected the most vegan-friendly cities. Did your favorite city make the cut? 1-Portland, 2-LA, 3-NYC, 4-Detroit, 5-Nashville, 6-San Diego, 7-Honolulu, 8-Austin, 9-Seattle,
10-Richmond. read more...

Why Going Vegan for Earth Month Can Have a Huge Impact
(USA Today) — With Earth Month in full swing, many people are trying to reduce their environmental footprint by changing their day-to-day routine, like taking shorter showers or using public transportation. But what if we reconsidered our diets? Data suggest that by going vegan, we could change the world. The average person consumes 7,000 animals in their lifetime, but according to the UN Environmental Program, the industry that supports that consumption is not
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EWG Releases Latest Pesticide Residue List for 48 Fruits and Vegetables
(EWG.org) — Environmental Working Group analyzed pesticide residue testing data from the USDA and FDA to come up with rankings for popular fresh produce items. Among the dirtiest are strawberries, apples, nectarines, peaches, celery, and grapes. Among the cleanest are avocados, sweet corn, pineapples, cabbage, sweet peas, and onions. read more...

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