I’ve been eagerly anticipating this big reveal day since the day I found out that I am officially one of….wait for it…wait for it… “The Recipe Reduxers!” What does that mean, you may ask?
I wanted to come up with my own words to describe this first and only monthly challenge founded by three incredible Registered Dietitians, Regan Jones, Serena Ball, and Deanna Segrave-Daly, but how they worded it was perfect!
“As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. ” (source)
Now you can understand my excitement, right? How it works is that on the 21st of every month, all the members will post their recipes according to the given theme.
This month’s theme is “most memorable vacation meal.” Although I wasn’t able to go this summer, I’ve spent my summers in Korea the past 3 years. Korea is a beautiful country with 4 distinctive seasons. The fall and spring are the best times to visit, but summer…well let’s just say even this Texas gal cannot handle the brutally suffocating months. The fact that you walk around everywhere and are constantly fighting through a bustling crowd means runny makeup, unruly hair, wet shirts, and all around not a good look to sport.
Although this recipe that I’m about to share with you may not seem very impressive, noodles in soybean soup a.k.a 콩국수 was the most perfect dish I ate last summer. The iced nutty soup was both hearty and refreshing at the same time!
Traditionally, it’s made by soaking the soy beans, removing the skin, whirling them in the food processor until smooth and creamy, straining them through cheesecloth, and collecting the liquid to be used as the broth.
However, my life is already crazy as it is, so I decided to come up with an easier solution. How? I always have packs of tofu in the fridge. One day last week, I stared at in and thought, “well this is made from soy beans so why not just puree it?” And the rest is history.
Quinoa Pasta in Soybean Soup (GF, Dairy-Free, low-sodium, vegan)
- 1 pack of tofu
- 1/4 cup almond milk, unsweetened
- 1/4 cup almonds, roasted
- 2 Tbs honey
- 2 Tbs sesame seeds, toasted
- salt to taste (I used about 2 tsp)
- tomatoes and cucumber for garnish
- quinoa spaghetti or any noodle of your choice
- Add all the ingredients in a food processor and whirl until smooth and creamy. Transfer to a container and refrigerate for at least 2 hours.
- Cook the pasta. When cooked, drain and rinse in cold water. Pour soy liquid over it. Garnish with tomatoes and cucumber. Put some ice cubes if you prefer. Season with salt to taste.
I increased the nutritional value by adding almonds, almond milk, and quinoa pasta. I wasn’t sure if I should use this pasta, as it’s normally served with thin somen noodles. However, I thought it worked beautifully with the broth, which tasted nuttier than the one I had in Korea.
Of course, I can’t leave out the best accompaniment…kimchi
The hubby who NEEDS meat to feel complete was quite satisfied and was left feeling full after this simple meal that came together so quickly.
I had some leftover liquid so I added extra honey and drank it as a smoothie the next day! So thick, creamy, nutty…good stuff!
I hope you enjoy this recipe! And now it’s your turn…what’s your most memorable vacation meal?