Hannah Kaminsky, My Sweet Vegan ~ It’s that time of year again; the time when it’s become difficult to fathom turning on the oven, despite the abundance of fruits and veggies at their prime. Every blogger in the northern hemisphere has already put in their two cents about the oppressive heat and humidity, so I’ll just keep this brief and remind you that it is hot out. Already a bit drained from baking and writing marathons, trying to make ends meet so that my next cookbook comes together in a timely manner, it’s a challenge to turn out decent meals on a regular basis. Sure, cake makes a great breakfast, and some times even lunch and snack, but really, one can not live by cake [or ice cream, or pie, or cookies] alone. So in a time of need, here’s one of my rare savory dishes that helps me through times of heat and time constraints, that even my parents enjoy ...

Indeed, the ubiquitous cold noodle salad, and one very similar to many others out there no doubt. But you know what? I don’t care. Not to say that those others aren’t just as good, but I prefer to do things my way, thank you very much! The main difference with mine is that I actually use sesame paste instead of peanut butter, because it never made much sense to call them such otherwise. This recipe is very versatile of course, so it would be a breeze to invent your own creation with this as a jumping off point- Go crazy with veggies, use whatever you like or have in the house, or throw in some chunks of baked tofu, or perhaps some shelled edamame as well! A tasty and easy meal no matter how you do it, this is one that’s good to have on hand all summer long.

Cold Sesame Noodles

7 - 8 Ounces Soba Noodles or Spaghetti

1/3 Cup Tahini
3 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar
1/4 Cup Water
1 Garlic Clove
1/2 Inch Fresh Ginger Root
1 Teaspoon Brown Sugar
1/2 - 1 Teaspoon Red Pepper Flakes
1 Carrot
1 Zucchini

2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Chopped Chives

Cook the noodles as you normally would, drain, and rinse with cold water. Set aside.

In a large bowl, whisk together the tahini, soy sauce, vinegar, and water. Finely mince the garlic and ginger before stirring them in as well, along with the sugar and pepper. Dump the noodles into the bowl and toss them so that they’re all thoroughly coated with sauce. Peel your carrot and julienne it, along with the zucchini, before tossing them into the bowl and mixing again. Cover with plastic wrap and throw the whole thing into your refrigerator until you’re ready to serve. It will last 2 or 3 days, but the sauce will become thicker/dryer as it grows older, so you may want to stir in extra water if that’s the case.

When you’re ready to eat, just sprinkle sesame seeds and fresh chives over the top. Done!

(Makes 4 Servings)

---