Real Food. Real Stories. Oh Yeah.

Tired of plain old ravioli or lasagna? Try an eggplant roll-up instead!

Rolled Eggplant with Tofu Ricotta and Fast Homemade Tomato Sauce

Eggplant is a vegetable that has slowly grown on me, and a dish that helped the growing process was an Italian meal I had at a B&B in Charlottesville back in May. The dish consisted of thin slices of eggplant that were wrapped around a bundle of ricotta, then served on a bed of fettucini with sun-dried tomatoes. So when I was trying to think of a way to a) make myself a nice dinner, and b) use a small eggplant I’d purchased at the Farmers Market, I decided to try and make my own version of this dish, but without the pasta and without the cheese!

This recipe has four steps and is more involved than most of what I post, but it is definitely worth the time and effort. In all this took me about two hours to prepare (and I’m a slow prepper), from the ricotta to the sauce to the eggplant to the whole kit ‘n caboodle. If you’ve got some time in the evening, definitely use it to make this dish!

The first thing I made was the tomato sauce. Using the basic idea behind my ridiculously easy tomato basil sauce, I blended together half of a fresh tomato, a slice of onion, and two crushed cloves of garlic. You’ll want to blend until the ingredients are smooth, unless you like really chunky sauce on lasagna-esque dishes. I then transferred the sauce to a small saucepan and heated it over medium, adding tomato paste, salt, and pepper to it to deepen both the flavor and the color. I let this simmer while I made my tofu ricotta, which gave it about ten minutes; but you can let it simmer longer if you like! This will yield about one cup of sauce.

I then made my tofu ricotta, which was equally fast and easy. I simply blended some extra firm tofu, almond milk, lemon juice, nutritional yeast, garlic, salt, and dried oregano in a blender until the mixture was creamy and smooth. I then placed it in a bowl and let it chill in the fridge until it was ready for my roll-ups. Just a note, this ricotta is flavored heavily with garlic and oregano, so it’s really only suitable for pasta dishes and the like (as opposed to an all-purpose ricotta sub).

This ricotta can also be used in vegan stuffed shells, or doubled to make a vegan lasagna

Now, the eggplant! I used a small eggplant that was about six inches tall and as wide around as a small jelly jar lid. You can make this with a large eggplant, but you may want to cut it in half first before cutting your eggplant strips. Since my eggplant was smaller, I simply cut off the top stem, then sliced vertically into thin, long strips, like the one pictured below.

I then placed each strip on a baking sheet and baked them for eight minutes at 425 F, a time and temperature I got from Appetite for Reduction‘s Eggplant Bacon recipe. After eight minutes I tested for “doneness” by pushing up on each strip with a spatula. If it folded over easily, I put it on a plate; if it was still firm, I flipped it over and baked for three minutes more. The goal is to bake and dehydrate the eggplant strips enough so that they can be easily rolled.

Examples of "done" eggplant strips

Now comes the fun part. To make my eggplant rolls, I first took a strip of eggplant and laid it flat on a plate. I then placed a dollop of tofu ricotta a little ways from one end of the strip, as pictured below. I then folded up the end with less length over the ricotta, then folded the longer end overtop to create a roll-up, sort of like rolling a sleeping bag or wrapping a present. I then placed the roll-up with the two ends down on the pan, so that the roll would stay closed while baking.

Simply repeat this until no eggplant remains (you may have some extra ricotta, which is fine), placing your roll-ups in rows in a baking dish. I then baked the rolls as-is for twenty minutes to cook the eggplant further and get the ricotta nice and hot.

Rolled Eggplant, Round 1

I then covered my baked eggplant rolls with the tomato sauce, and also added some vegan mozzarella cheese (this is entirely optional; I just had some extra from a vegan pizza I made awhile ago) and more dried oregano (also optional but I recommend this more than the vegan cheese) on top. I baked for twenty more minutes, and then at last, it was done!

Rolled Eggplant, Round 2!

This dish is great when you’re looking for a filling Italian dish that’s not loaded with starchy noodles, and also convenient to serve since it’s already prepared as bite-size pieces (so you don’t have to slice it like a lasagna). You can either serve them alone or atop a bed of pasta. It’s got quite a few steps involved but it’s worth it in the end!

Rolled Eggplant with Tofu Ricotta and Fast Homemade Tomato Sauce (Serves 2 or more)

Fast Homemade Tomato Sauce:

½ large tomato or one medium tomato

1 1/4-inch slice yellow onion

2 cloves garlic, crushed

2 TB tomato paste

Salt and pepper, to taste

Blend the tomato, onion, and garlic in a blender or food processor until smooth. Pour into a small saucepan and heat on medium. Add tomato paste, salt, and pepper, and stir until combined. Once sauce begins to boil, reduce heat to low and simmer for at least ten minutes, until sauce is smooth and a deeper shade of red. Store at room temperature until ready to use. Makes approximately one cup.

Tofu Ricotta:

½ of a 14 oz block extra firm tofu, patted dry (do not press)

1 TB lemon juice

2 TB nondairy milk

2 TB nutritional yeast

1-2 cloves garlic, crushed

1 tsp salt

1-2 tsp dried oregano

Blend all ingredients in a blender until smooth. Chill until ready to use.

Eggplant Rolls:

1 small eggplant (or a large eggplant cut in half across the middle before slicing into strips)

Cooking oil/cooking spray

Salt (to taste)

Preheat oven to 425 F and spray a baking sheet with cooking oil. Cut the eggplant into long, thin strips. Place eggplant on baking sheet and spray the tops with more oil; season with salt. Bake for eight minutes. Check the eggplant – if a piece folds easily with a spatula, then transfer it to a plate until ready to roll. Otherwise flip and bake for three minutes more.

Reduce heat to 350 F and spray a baking dish with cooking spray. Take a piece of eggplant, add a tablespoon (or so) of ricotta between the center of the strip and one end. Fold the shorter end over the ricotta, then fold the longer end overtop to create your roll. Place the eggplant roll in the baking dish with the ends down, so the roll is held shut. Repeat until no eggplant remains.

Bake for 20 minutes. Remove from oven, then cover with all of the tomato sauce. Top with vegan cheese and/or dried oregano if desired. Bake for 20 minutes more. Serve immediately.

It’s the peak of summer – time to cool down with some coleslaw!

Watermelon and Pickled Cucumber Coleslaw

When I think of summer, I think of outdoor barbeques. And when I think of barbeques, I think of coleslaw. Of course, like many folks, when I think of coleslaw I think of a few strands of slaw mix drowning in mayonnaise and sugar. Not exactly the most appetizing side dish. So when I stocked up on some watermelon and cucumbers from the Farmers Market, and also found a head of local cabbage for sale at Whole Foods, I decided to make my own version of this summer staple, bursting with veggies and not drowning in dressing!

To start, I cut up about seven slices of a large cucumber, about a cup of slices before quartering. I then quartered the slices so they’d be more “bite-size” in this salad. I then put them in a small bowl and covered them with rice vinegar to quickly “pickle” them. I got this technique from Eat This (Not That), and while they recommend using rice vinegar, I’m sure you could use white vinegar or even apple cider vinegar with similar success. I then let the cucumbers sit in the vinegar and “pickle” for 30 minutes. This results in a nice sour cucumber that’s still crisp and fresh, so don’t sub regular pickles that have been pickling for a really long time!

My mom used to slice up a cucumber, soak the slices in vinegar, then season them with cracked pepper and serve them as a side dish. It's so yummy!

The pickling is the longest part of the salad if you’re using pre-sliced watermelon, making the rest of the steps very easy! About halfway through the pickling process, I took a quarter of a large head of cabbage and shredded it. This can either be done with a fancy shredding tool, or by chopping the cabbage into strips, then chopping finely with a chef’s knife by moving over the cabbage in a half-moon motion, like a pendulum swinging over your cabbage. Both techniques result in a great coleslaw texture. I then put the cabbage in a large bowl.

Rather than dowse the cabbage in mayo or even vegan mayo, I decided to keep it light, spicy, and sweet by mixing German mustard with some agave nectar. You could probably use spicy brown mustard as a sub, but this may affect the taste! I then added the dressing to the cabbage, threw in some salt and pepper, and stirred to cover the cabbage. It may seem like there’s not enough, but trust me, it will taste just right!

Fun fact: "col" is the Spanish word for "cabbage"

I then measured out some watermelon chunks. I usually cut up my watermelon right when I buy it, storing the large chunks in the fridge for later use. I highly recommend doing this since it makes enjoying a large watermelon very simple, and it keeps very well in an airtight container! I then cubed the watermelon to make them more bite-size and added them to the cabbage, stirring to get them covered with dressing. I then drained my cucumber slices, added them to the slaw, tossed, and voila! A delicious, healthy coleslaw that’s bursting with fruits and veggies, while not drowning in fat. Everyone wins!

This coleslaw is especially yummy because of all the different flavors happening. The cucumbers are nice and sour, the watermelon is sweet and cold, and the cabbage, in both mustard and agave, is a happy harmony of both sensations. You can either have a big helping as a lunch salad, or serve up smaller portions alongside a grilled portobello burger or other vegetarian barbecue staple. Enjoy!

Watermelon and Pickled Cucumber Coleslaw (Serves 2 or more)

7 slices of cucumber (about 1 cup), measured first, then quartered

Rice vinegar, to cover the cucumbers (about 1/4 to 1/3 a cup)

1 quarter of a head of fresh cabbage

3 TB German mustard

1 TB agave nectar

Salt and pepper, to taste

1 cup watermelon chunks, measured first, then cubed

Pink pepper, to taste (optional)

Place quartered cucumber slices in a small bowl, then pour rice vinegar over the slices until covered. Let sit for 30 minutes, occasionally shaking the bowl to cover any floating pieces.

Finely chop or shred the cabbage, then place in a large bowl. Whisk together the mustard and agave until smooth, then pour over the cabbage. Add salt and pepper, then mix until the cabbage is evenly coated. If the cucumbers are still pickling, allow the slaw to sit to let the flavors meld.

When the cucumbers are ready, drain them, then add to the slaw. Add your watermelon, then toss to coat and combine with the slaw. When serving, garnish with pink pepper if desired.

Oat Milk

An easy-to-make, non-dairy milk that costs maybe $1 to make? Sign me up!

Oat Milk

Even though I’m not a vegan, I haven’t drank cow’s milk in about six years. I switched over to soymilk when I first heard my fitness idol, Denise Austin, raving about its health benefits on her show. When I was first transitioning I would occasionally have cow’s milk if soy wasn’t available, but now straight-up cow’s milk just tastes, well, ghastly to me. It leaves a bad aftertaste and just always seems a bit sour. Plus, who wants all the hormones and cholesterol that comes with it? So non-dairy milk is my staple, be it in my cereal, a creamy smoothie, or in baked goods.

Over the past couple years I’ve been trying new non-dairy milks to switch it up a bit. I drank rice milk for awhile, then switched to almond milk, which was creamier. My store staple for the past few months has been unsweetened almond milk. But over the past year, I’ve also been trying to make more of my grocery store staples myself. I’ve started making bread, seitan, beans, and hummus, all of which has cut down significantly on my grocery bills. While non-dairy milk isn’t incredibly expensive, a homemade alternative would be nice. I thought of making my own almond milk, but almonds are expensive, and soaking’s a pain in the butt. So, I decided to give oat milk a try!

Oats, glorious oats!

I’ve never had store-bought oat milk, but it’s always intrigued me. The ultimate selling point was price and convenience. Not only are oats really cheap in and of themselves (even organic rolled oats aren’t too expensive, and you can buy them in bulk), I also have a lot lying around that I don’t use as much as I should. So, why not use them to make milk? After some searching I found this very simple recipe from Food.com, and was sold.

To start, I cooked up 1/2 a cup of rolled oats. Be sure you’re using rolled oats and not quick-cooking oats! To cook the oats, I simmered the oats in 1 cup of water until the water was absorbed and I had a thick oatmeal-y goo.

Oatmeal, glorious oatmeal!

While the oats were cooking, I brought 5 cups of water to a boil. I did this when the oats were about halfway done, since this takes awhile; just make sure your other ingredients are ready when the water is boiling! To prepare for the water, I threw the oatmeal into a blender and added arrowroot powder (as a sub for the recipe’s corn starch), agave nectar (in place of regular sugar), and salt. I left out the vanilla and nutmeg because I like my nondairy milks to be relatively plain; next time I may even leave out the agave. Though the recipe doesn’t instruct blending until you add the water, I went ahead and blended these ingredients while I waited. This made for smoother emulsion with the water.

Once to water came to a boil, I slowly pored the water into the blender in batches and blended until smooth. Slow and careful is key, as the water is HOT and you don’t want a bunch of hot water to suddenly explode out of the blender. I’d even recommend holding down the blender lid with an oven mitt to protect your hands. Once done, you have yourself a little over a quart of frothy, fresh oat milk! (It may seem thin at first, but it will thicken as it chills in the fridge)

The recipe says to just pour the mixture straight into a container and chill. However, there are still some oat particles in the mixture, so I recommend straining the milk through a sieve or cheesecloth to get the particles out. You can either save the remaining oat gel for food, or even better, use the paste as a scrub for your face and/or skin. See, you get multiple products out of this super-cheap recipe!

This would probably cost you $75 at a spa

Just a note – unlike many store-bought non-dairy milks, this one won’t be fortified with vitamins and minerals; so make sure you’re getting them elsewhere! But if you’re looking for a fast, cheap, and healthy homemade alternative to cow’s milk, then definitely give this recipe a try!

Last week I was on a mini-summer vacation in beautiful Ocean City, MD. I’d never been to this beach, but I definitely want to go back, especially to Assateague Island!

In addition to sun and sand, one of the first things that often come to mind when one thinks of the beach is seafood – lots and lots of seafood! Being a vegetarian, though, I do not partake of this beachside staple (so please folks, stop offering me fish when I say I’m a vegetarian). What’s a vegetarian to do when she’s in seafood utopia, especially in an area well-known for crabs? Let’s find out!

Beautiful beach on Assateague Island. In addition to food photos, you're going to get some beach shots in this post

When one is vacationing in Maryland, especially near the Chesapeake Bay, one can expect to see and hear about crabs wherever you go. I must’ve driven by at least twenty roadside stands that said they had the best crabs in the area. While I support local food and roadside farmer’s markets, I wasn’t going to be partaking in this particular delicacy (even when I ate meat, I wasn’t the biggest fan of crab – or any seafood, really). But especially since I was traveling with two omnivores, I knew a crab shack was in my future. We ended up choosing The Assateague Crab House, a small restaurant located just outside of Assateague Island.

Whatever your position on crab/seafood, I think we can all agree that the decor of this place is pretty damn awesome

Naturally, the menu consisted largely of seafood; however, there were vegetarian options to be found amongst the side dishes, many of which can be made into a meal! Your best bet, especially if you’re a vegan, would likely be the baked potato. It’s considered a side and only costs $2. Unfortunately though it’s only available after 4 PM; so you might need to be a little more creative for lunch. Their sides also include apple sauce and an ear of corn, also about $2 each. The ear of corn I had with my meal was very tasty and, I’m certain, local; since the only thing I saw more of than signs for crab were corn fields. It also tasted like it was just picked; and it wasn’t drowning in butter or salt, which was good (I like a taste of seasonings, not an avalanche).

Assateague Crab House also offers some veg-friendly appetizers. We ordered a basket of broccoli bites for the table, and I was pleasantly surprised at how good they were. I was expecting nugget balls of pureed broccoli and possibly cheese, but what we got was whole pieces of broccoli fried in batter, almost like the South’s answer to tempura; or perhaps a hush puppy with broccoli inside. While still not the healthiest thing in the world, it was very tasty and I could tell that the broccoli was fresh before it met the fryer. If you want something kinda greasy and very good, give them a try!

They taste great on their own, but if you're not a vegan, they also come with ranch dip on the side

For my main entree I had a simple grilled cheese sandwich. As a note, a grilled cheese is NOT on their menu – they were kind enough to make one for me when I asked. So, it might be worth asking them to make a vegetable sandwich or other vegan/vegetarian sandwich if you go – they’re very accommodating! It can never hurt to at least ask!

So vegetarians, when you are in seafood country, fear not – you can definitely get some tasty vegetables and have a delicious meal, even if you go to a crab shack! I definitely recommend Assateague Crab House if you’re in Ocean City. It’s a nice place to stop for food before visiting the beach, trails, and wild ponies on Assateague Island!

Yup, wild ponies! Why aren't you packing your bags for Assateague right now?

Ginger Peach Ice Cream

Summer’s here, and so is ice cream season!

Ginger Peach Ice Cream

I recently became the proud owner of an ice cream maker, thanks to a Craigslist acquisition that also got me a crock pot and a waffle iron. Seriously, if you need kitchen appliances that are a tad on the expensive side, take a look at Craigslist – you’ll often find perfectly good items that are only slightly used, and cost much less than going to the store. Recycling! Anyhoo, with summer upon us in full force, I wanted to break out the ice cream maker to whip up a batch of refreshing, fruity, seasonal vegan ice cream. Enter Ginger Peach Ice Cream!

This is actually a slightly-modified recipe from Cathe Olson’s Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, which was recommended to me by a friend. The recipe is a simple peach ice cream recipe which calls for fresh peaches, coconut milk, sugar or agave nectar, and vanilla extract. So simple, and without a miles-long ingredient list that many ice creams, vegan or otherwise, tend to boast in the store. I got a little lazy though, as the recipe calls for four cups of fresh peaces sliced and peeled; and instead used 1-1/2 16 oz bags of sliced frozen peaches from Whole Foods. Because of this, I also omitted the optional cooking step for the peaches in the book’s recipe. I defrosted the peaches before using, just to make it easier to blend; but you can keep them frozen if you have a strong blender (as opposed to a $20 blender from Target).

Mm, peaches

First you blend together the coconut milk, choice of sweetener (I did an even blend of agave nectar and granulated sugar), and vanilla; I also added a tablespoon of ground ginger to this step to give the ice cream a bit more zip. Plus, peaches and ginger go insanely well together. I would recommend using ground ginger as opposed to fresh ginger root, since the former has a slightly sweeter taste (as opposed to being all spice) and, perhaps more importantly, blends really well with the liquids since it more easily dissolves. However, if you’re a fresh ingredient purist, I’m sure you could use minced or grated ginger root as well. After these ingredients were blended, I added one bag’s worth of peaches to the blender and blended completely, as instructed by the book. I liked that the fruit is pureed to become a part of the ice cream, as opposed to this being a vanilla ice cream with peach chunks; the latter is cheating! But I do also love peach chunks in my ice cream, so once the peaches were blended with the coconut-ginger mixture, I added the remaining half-bag of peaches and pulsed them until they were chopped finely in the mixture.

Up next comes the longest part – letting the mixture cool. The book instructs you to let the mixture cool in the fridge for at least 3 hours. This is very important, as a mixture that’s not cold enough will not freeze properly in an ice cream maker. Once three hours passed (wherein I watched old B-movies and surfed the web), I simply started up my ice cream maker, poured in my ginger peach mix, and 30 minutes later, had delicious homemade ice cream!

I like this recipe because of both the minimal ingredients and the large use of less-processed products like organic coconut milk (the coconut milk I bought had three ingredients as opposed to the encyclopedia often found in other nondairy milks). Yes, it’s still a treat (especially with the sugar), but it’s definitely a better alternative to both dairy-based ice creams and expensive store-bought vegan ice creams. I definitely want to make more of the recipes soon!

Over the course of this blog I have detailed many experiments in urban gardening. Unfortunately my tote bag garden didn’t work out, not because the plants didn’t grow, but because some fruit flies decided to turn my tote bags into their apartment complex; so I didn’t want to keep the dirt they were thriving in inside my living space. Marvin had a successful run for over a month, but alas, he met his time a couple weeks ago (RIP). However, these adventures have only inspired me to try new things. My next endeavor? Rosemary in a can!

Meet my new rosemary plant, Scarborough (no, I am not above naming my plants after Simon and Garfunkel songs). I absolutely adore rosemary, especially the scent! Like many picked herbs though, rosemary just doesn’t keep very well when purchased from the store; and I always use a little bit for a recipe, then waste a huge batch while waiting to use it in something else. Keeping a potted rosemary plant would be best; but I have neither the garden nor porch to host a big one.

This past weekend, though, my friend and I were visiting the Apothecary Museum in Alexandria (yes, it’s as amazing as it sounds), and were perusing the gift shop when I spotted Herbs in a Can. The can claimed that you just added water to the can, and a plant would grow! I asked the (super friendly) woman behind the desk about them, and she said that they supposedly were very successful – in the case of rosemary, a small plant (in comparison to giant rosemary bushes I sometimes see around my neighborhood) would grow inside the can, without having to pot the plant in dirt. Given the ease of growing, the size, and especially the price ($7), I figured I’d give it a try!

Still chilling in an old guacamole container

So how does it work? Well, first you remove the top of the can, which has a peel-back lid with a tab (similar to canned foods that don’t require a can opener). Inside you’ll see dirt, and the seeds are already in there (though the can comes with extra seeds just in case). You pour in some water until the dirt is moist. Water fills up quickly in the can – how to drain, you may ask? Here’s the part I find brilliant – the bottom of the can is actually the top of a soda can with a pop-tab. You open this pop tab to release any excess water (do this over a small plastic tub like that pictured above, or a sink, because it will splash!), then close off the bottom of can with the included plastic lid. Water will still leak out of this plastic lid (which is good for proper aeration), so you will want to put the can on a plate or in an old tupperware to catch any excess water. According to the can, the plant should sprout in 7-10 days, with flowering occurring in 1-2 months. You can bet that over that course of time, I’ll be tracking Scarborough’s progress. Fingers crossed!

Nothing like a good stir-fry loaded with veggies!

Eggplant and Green Bean Stir-Fry with Soba Noodles

I often extol the virtues of a stir-fry; and while my go-to for a long time has been a simple Tofu and Broccoli stir-fry, I’ve been trying to expand the list of ingredients I fry up in the skillet. Eggplants fit this bill perfectly, especially since eggplant in general is not a food I tend to eat. I’ve only recently begun buying eggplant on my own free will to prepare in dishes, and when I found some adorable miniature eggplant at the farmer’s market last week, I decided that a stir-fry was just the ticket.

Itsy bitsy teeny weeny purple stemmy eggplants!

To start, I cut up two miniature eggplants into coins. Do this first if you’ll be ready to add them to the skillet within five minutes; otherwise they’ll start turning brown from oxidation. This doesn’t hurt them, it just makes them look a little less appealing. Anyhoo, I then diced up the whites of two spring onions, setting aside the stems for later to add as a garnish; and two cloves of garlic. I heated up my go-to blend of olive and toasted sesame oils on medium, then sauteed the onions and garlic for about one minute before adding the eggplant.

After letting the eggplant cook a bit, I added Braggs liquid aminos, mirin, and rice vinegar to really give this somewhat neutral vegetable a punch of flavor. I then allowed the eggplant to cook for awhile before adding additional ingredients – eggplants are very moist, and need more time than sturdier veggies to heat through and really soak up the flavor! After a few minutes I added the green beans, stirring to get them coated. I wasn’t particularly concerned with getting the seasonings cooked into the green beans because I think they have a swell-enough flavor on their own; they just needed to heat through a bit. Up next, I added a couple large dashes of cayenne to spice it up, then topped off the stir-fry with my not-so-secret but all-too-important ingredient: nutritional yeast. Nutritional yeast adds some amazing flavor as well as texture to a stir-fry, especially one with soft ingredients like eggplant. Give it a try!

While the veggies finished up and the soba noodles finished boiling (you can prepare your noodles while stir-frying everything up), I chopped my spring onion stems into small circles to add as a garnish. To make the meal, I spooned out some soba noodles, topped them with my sauteed vegetables, and garnished with the spring onion stems and sesame seeds. This meal is great for a relatively fast, hot lunch that satisfies; and it features seasonal ingredients front and center. Enjoy!

Eggplant and Green Bean Stir-Fry with Soba Noodles (Serves 1)

Prepared soba noodles, hot

2 tsp olive oil

1 tsp toasted sesame oil

2 cloves garlic, finely chopped

2 spring onions, white parts chopped, green leafy stems set aside

2 miniature eggplants, cut into coins (or 1 cup eggplant chunks)

1 TB Bragg’s liquid aminos, or soy sauce

1 tsp mirin

1 tsp rice vinegar

1 cup green beans, chopped into matchstick pieces

Cayenne, to taste

2 TB nutritional yeast

Sesame seeds

If your soba noodles are not yet prepared, boil them while you cook your vegetables.

Heat oils on medium in a skillet. Add the onions and garlic and saute for about a minute. Add the eggplant, stirring to coat with oil and mix with the onions and garlic. Add the Braggs, mirin, and rice vinegar. Cook for a few minutes, allowing the eggplant to brown. Add the green beans, mixing well. Add the cayenne and mix, then sprinkle with nutritional yeast and toss. Cook for up to a minute more. While the vegetables finish cooking, chop the spring onion stems into small pieces.

Spoon vegetables over soba noodles. Garnish with spring onion stems and sesame seeds. Serve hot.