Not one, but TWO healthy Hamantaschen!

 

Okay, so I’m a bit of an overachiever, and for this Hamantaschen challenge, I decided to make not just one type of “hummy” but TWO freaking recipes.  Sweet and savory.  I know it looks like a potchke, but I promise that I’ve given you some helpful shortcuts to make these easier than they look!

For the savory one, I used Simple Mills brand gluten free pizza dough mix (yes, you read that correctly – gluten free). For the filling, I made a caramelized onion, mushroom, fig and goat cheese mixture, with some spices to round it out but I like the contrast of the sweet figs and onions and umami mushrooms (I used oyster mushrooms for this, but use whatever you have on hand). To be honest, I was slightly panicked when I realized I didn’t have any dried figs in my pantry, but to my surprise, I found Trader Joe’s California green figs in my freezer (and perfect timing to clean out my freezer right before Pesach anyway).  So that’s what I used, but if you’re using dried figs, I would put them in some warm water to soften them up before you saute with the rest of the ingredients.

And for the sweet one – here’s the kicker for this, it’s NO BAKE!  Did I hook you guys up or what?  It’s a coffee maple date “dough” with lemon blueberry chia filling! Truth be told, I played around with the dough for a while on this one, adding liquid when needed to make it a little more pliable, but that’s kind of the beauty of this, there’s not really an exact science to it, no precise measuring, just throw some stuff in a food processor and adjust as needed.

So readers, there you have it!  My take on this year’s hamantaschen.

Freilichin Purim everyone!

5 from 2 votes
Caramelized onion, mushroom, fig & goat cheese hamantaschen (GF)
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Course: Appetizer
Servings: 8 medium hamantaschen
Author: Rachel Katzman
Ingredients
  • 1 box gluten free pizza dough mix I like the brand Simple Mills - you just add water, oil and apple cider vinegar
  • 1/2 cup chopped onion Use any type of onion you have
  • 1/2 cup mushrooms (wiped clean with dish towel) Again, use whatever you have (I used oyster mushrooms, but any type will work)
  • 1/4 cup figs Use fresh or frozen, but if using dried, soak them in warm water to soften first
  • 1 small handful crumbled goat cheese I just eyeballed this, about 10 crumbles
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp 21 seasoning salute I get this at Trader Joe's - it's a fantastic mix of all different herbs and spices and perfect for savory foods like this!
  • 1 tsp unrefined coconut oil
Instructions
  1. Follow the instructions on the back of the gluten free pizza dough mix - set aside.
  2. Melt the coconut oil in a saute pan and add onions, mushrooms, figs, salt, pepper and spices. Cook for about 15 minutes until fragrant and caramelized.
  3. Add in the crumbled goat cheese and cook for 5 more minutes until melted.
  4. While the goat cheese is melting, pre-heat oven to 350F and place parchment paper on baking sheet.
  5. Wet hands and scoop a golf ball sized amount of dough, flatten into circle, scoop a small amount of filling and fold in the corners to make a triangular shape. You may have to re-wet your hands for this part, so you can seal the corners and the sides, since the dough may crack a bit.
  6. Bake for 12-15 minutes until golden brown.
  7. Top with fresh or dried rosemary. Serve warm or room temp and devour!
5 from 1 vote
Coffee maple date hamantaschen with lemon blueberry chia filling
Prep Time
30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
Course: Appetizer
Servings: 10 hamantaschen
Author: Rachel Katzman
Ingredients
  • 3/4 cup dates I like to use Deglet Noor, I just like the texture better and you don't have to remove the pits, like Medjool
  • 3/4 cup nuts I like to use pecans for this, but almonds or walnuts would be great too
  • 3 T pure maple syrup
  • 1 T ground coffee You can use either leftover coffee, or good quality granules
  • 1/2 cup almond milk or any other dairy-free milk you have handy
  • 1 tsp vanilla extract
  • 3 T shredded coconut
  • 2 cups fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 3 T white chia seeds
  • 1/2 cup coconut sugar
  • 1 T unrefined coconut oil
Instructions
  1. Melt the coconut oil in a pot and add the blueberries, coconut sugar, lemon zest and juice and cook until the blueberries have all popped and mixture has thickened.
  2. Turn off the heat and add the chia seeds and mix well until the filling is thick, like jam.
  3. Add the dates, nuts, maple syrup, coffee, almond milk, vanilla extract and shredded coconut into a food processor and pulse until all combined. Once it's all blended, remove the lid and scoop out some dough to see if it'll hold together when you fold it into hamantaschen. You may need to add some almond milk or water, or more nuts depending on the consistency.
  4. Scoop some dough onto a baking sheet covered in wax paper, and flatten into a circle. Add a small amount of filling and carefully fold up the sides to make a triangular shape. You may need to wet your hands for this one to press down the sides and corners. Sprinkle with coconut sugar.
  5. Place in the freezer to set up for 1 hour, then store in a container. Defrost for 15 minutes before serving.

Let me know how you liked the recipes in the comments.  Also let me know if you liked my hamantaschen or Daniel’s better. His can be found here: Barbecue Chicken Hamantaschen

Barbecue Chicken Hamantashen

 

In honor of the upcoming Jewish holiday of  Purim I challenged Rachel to hamantaschen throw down.  I figure I should be able to best her easily, as they are usually high in sugar and carbs which are Kryptonite  to my compadre.

While hamantaschen usually take the form of a sweet triangular cookie, I went in a completely different direction creating a savory appetizer version.  For the BBQ sauce I recommend my Dr. Pepper BBQ Sauce .

5 from 1 vote
Barbecue Chicken Hamantaschen
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
A great a savory twist on a traditionally sweet cookie. It makes a great appetizer.
Course: Appetizer, Side Dish
Cuisine: Asian, BBQ
Servings: 4
Author: Daniel Peikes
Ingredients
  • 12 Round Won-ton skins Thawed
  • 1/2 Chicken Chopped (Roasted, Grilled, or Smoked Store bought rotisserie or leftover chick works great for this
  • 2 Cups BBQ Sauce
  • 1 Whole Egg Beaten
  • Vegetable Oil for Frying
Instructions
  1. Add the chicken and BBQ sauce to a pot and simmer over medium heat for about 10 minutes.
  2. Add a teaspoon of the chicken to the center of the won-ton skin, brush egg on the edges, and fold the edges to make a triangle with an open center. Repeat for all 12 won-tons.
  3. Fill a heavy frying pan with about a 1/2" of oil and place over medium heat. Fry over until golden brown on each side and serve immediately.

Please let me know what you think of the recipe in the comments. Also let me know if you liked my hamantaschen recipe or Rachel’s better.  Her’s can be found here: Not one, but TWO healthy Hamantaschen!

Dr. Pepper BBQ Sauce

 

This is a great all purpose sauce that takes advantage of that special something you get from the 23 secret flavors that are combined to make Dr. Pepper.  If you don’t want to take the time to reduce Dr. Pepper to syrup you can use Soda Stream’s Dr. Peter Sparkling Drink Mix.

I love this on chicken and often use it balance out spicy rubs on wings.  It also makes a great condiment for burgers.  Please let me know how you like it in the comments.

5 from 1 vote
Pulled Beef Doughnuts
Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
Instructions
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.

Thai Chicken Won-tons With Peanut Dipping Sauce

 

Hey fellow food friends, welcome to Meat Your Vegetables. A safe food space for carnivores and herbivores alike.  I am Daniel Peikes, by day I do something boring that no one understands for a bank, and on nights and weekend I like to play with my…food.

My partner in crime is Rachel. She is a pescatarian (which means she eats fish but not meat), but is sensitive to needs of all types of eaters.  One of our regular features will we an ingredient challenge, where one of us provides something for us both to cook with that is a little out of the other’s wheelhouse.

I came in to possession of copious  amounts of slightly damaged chicken breast.  They didn’t look very pretty but they tasted fine, so I figured this was the perfect occasion for me to challenge Rachel to a chicken throw down.  I have been dying to play around with some Thai flavors and needed something that would hide the poor aesthetics of the chicken.

5 from 1 vote
Thai Chicken Won-Tons With Peanut Dipping Sauce
Prep Time
1 hr
Cook Time
15 mins
Total Time
2 hrs 15 mins
 
Course: Appetizer, Side Dish
Cuisine: Thai
Servings: 12 Pieces
Author: Daniel Peikes
Ingredients
  • 1 Pound Boneless, Skinless chicken breasts About 3 medium sized breasts
  • 1 recipe Thai Marinade See recipe below
  • 12 Won-ton skins Thawed
  • 1 Egg Beaten
  • Vegetable Oil for Frying
Instructions
  1. Add the whole chicken breasts into the marinade and let it marinate in the refrigerator for at least an hour.
  2. Chop the the chicken with a chef's knife into a very fine dice.
  3. Fill the won-ton skins with the chicken, seal with the beaten egg, and crimp the edges.
  4. In a dutch oven or a large heavy pot add enough oil to come about 3/4 the way to the top. Place over medium heat and bring the oil to about 350 F. A frying/candy thermometer is an excellent tool for this.
  5. Fry the won-tons in batches of three, as to not crowd the pan, until golden brown. Be careful that your oil does not get too hot or too.
5 from 1 vote
Thai Marinade
Prep Time
15 mins
Total Time
1 hr 15 mins
 
Course: Sauce
Cuisine: Thai
Author: Daniel Peikes
Ingredients
  • 1/4 Cup Soy Sauce
  • 1 Tablespoon Rice Wine Vinegar
  • 1" Piece Ginger Grated
  • 3 Cloves Fresh Garlic Chopped
  • 1 Shallot Chopped
  • 1" Piece Lemongrass Sliced thinly
  • Juice from 1 Medium Lime
  • 3 Kafir Lime Leaves
  • 1/4 Teaspoon Black Pepper
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Garlic Chili Paste
  • 1 Fistfull Cilantro Chopped
Instructions
  1. Combine all the ingredients and stir thoroughly to combine. Add you the protein or vegetable you want to marinate and let it sit if the fridge for a minimum of an hour.
5 from 1 vote
Peanut Dipping Sauce
Course: Sauce
Cuisine: Thai
Author: Daniel Peikes
Ingredients
  • 1/4 Cup Creamy Peanut butter
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Coconut Milk
  • 1/4 Teaspoon Red Pepper Flakes Optional
Instructions
  1. Combine all the ingredients in a small saucepan. Cook oven low heat stirring constantly until combined.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Rachel’s better.  You can find her’s here: Coconut Chicken and Spicy Soba Noodles

Fried Mozzarella Stuffed Zucchini Bites

 

This Week’s Challenge: Zucchini

Rachel challenged me to do something with zucchini.  Zucchini is one of those vegetables that no one likes as a kid, but most kids I know love things that are stuffed with cheese, breaded, and fried.  You can have some fun with this and use different type of cheese sticks.  I know my kids love the mozzarella cheddar twist cheese sticks and I like the jalapeno ones for a slightly more mature version.

Let me know in the comments how you liked the recipe.  Also, here is a link to Rachel’s recipe, let me know which you like better: Zucchini Pappardelle with Mushroom Coconut Cream Sauce

Fried Zucchini Bites

5 from 1 vote
Fried Zucchini Bites
Fried Mozzarella Stuffed Zucchini Bites
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
A crispy and gooey way to get your kids to eat zucchini.
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 1
Author: Daniel Peikes
Ingredients
  • 1 large Zucchini Peeled
  • 2 Sting Cheese Sticks Get the jalapeno ones if you like it with a little kick
  • All Purpose Flour Seasoned with salt and pepper to taste
  • 2 Large Eggs Beaten
  • Panko Bread Crumbs
  • Vegetable Oil for Frying
Instructions
  1. Using the handle of a wooden spoon bore a hole in center of the zucchini slightly smaller than the cheese sticks.
  2. Insert the cheese sticks on to the hole. It should be a tight fit. Trim the the end of the cheese sticks to fit.
  3. Slice the zucchini in to 1/2 inch rounds.
  4. Dust the zucchini rounds in the flour, then dip them in the egg, and crust them in the panko bread crumbs.
  5. Heat a 1/2 inch of oil in in a frying pan over medium heat. Fry the rounds on each side until golden brown. Serve immediately with your favorite dipping sauce.
Recipe Notes

I show this served this with a sriracha mayo, but it would go just as well with a sauce made of crushed tomatoes and Italian seasoning. While this may not be healthiest way to get your kids to eat their veggies, it should be effective and adults will love it. Do you have other secrets for getting your kids to eat their vegetable? Let me know in the comments.

Roasted Butternut Squash, Date Salad with Honey Lime Dressing

 

img_5350Well, it’s that time of year again – beautiful orange leaves on the trees, crisp and cool weather, and an abundance of squash and autumnal flavors!  This flavor challenge was…Dates!  Yes, the sweet, dessert-like, super versatile little flavor bombs.  I’m up for it.

My challenge was to make something for Rosh Hashanah, using dates in my dish.  Now, I could have made something sweet, totally predictable.  Maybe a squash pie with a date and coconut crust.  Or, perhaps the classic stuffed or wrapped date.  But I opted for something else – an appetizer that was delicious, obviously, but not pretentious or even expected.

For this recipe, you can definitely get a whole butternut squash and cube it yourself, (or get it prepared from the grocery store).  Don’t like butternut?  Try something else, like acron, kombucha, or even sweet potato, pumpkin, or anything you like.  Feel free to change it up how you like it!

I love the combination of flavors here – you have sweet, tangy, and even a little bit sharp from the onions.  Here’s a good trick to remove that super spicy bite from the onions.  As you prep the rest of the ingredients, soak the sliced onions in cold water for a few minutes – it’ll rinse off the sharpness, but you’ll still get the onion flavor.

Happy autumn and happy cooking all!

 

5 from 1 vote
Roasted Butternut Squash, Date Salad with Honey Lime Dressing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 Medium Butternut Squash
  • 1 Tbsp. Coconut oil
  • 1 cup Pomegranate Seeds You can use 1 whole pomegranate - to get the seeds, slice in half peel out the seeds in a bowl of cold water
  • 1 Medium Red onion, thinly sliced
  • 1 cup Deglet Noor Dates, chopped You can use Medjool if you prefer, but I like the sweeter, stickier Deglet Noor
  • 1/2 cup Fresh Lime Juice About 3-4 limes
  • 1 Tbsp. Lime Zest
  • 2 Tbsp. Raw Honey Any flavor is fine - use what you like
  • 1/2 tsp. salt
  • 1/2 tsp. White pepper
  • 1/4 cup Fresh chopped parsley
  • 1 Tbsp. Extra Virgin olive oil
Instructions
  1. Pre-heat the oven to 400F and cover a sheet pan with parchment paper
  2. Add the butternut squash to a bowl, mix in the coconut oil, salt and pepper (I like to add a little cinnamon, nutmeg and cloves to my squash, but feel free to just simply add the S&P).
  3. Roast the squash for 30 minutes until just cooked through, but not mushy. Let the squash cool for 15-20 minutes
  4. Add the onions, dates, pomegranate and parsley to a big bowl.
  5. Make the dressing: Add the lime zest and juice to a bowl and whisk in the honey. Continue whisking while adding the olive oil in a slow stream. Adjust seasonings if needed. Side note - I love anything tart, so I really don't add a lot of olive oil to my dressing, but definitely check the taste and add more lime juice, honey or olive oil as necessary.
  6. Add the squash to the salad and toss carefully with the dressing so you don't mush the squash too much. Serve immediately. Note - this salad won't last too long in the fridge. It's good for possibly a day, maybe two, but the squash will absorb the dressing and just get mushier.
Recipe Notes

Zucchini Pappardelle with Mushroom Coconut Cream Sauce

 

img_5389For this recipe, I broke out the spiralizer.  Yes, I joined the bandwagon last year and bought a hefty one to use for this recipe (I have the Brieftons Tri-Blade Spiralizer in bright green).

So, even though summer is sadly gone, why not make use of those last summer veggies that have been sitting in your crisper!  This recipe is SO easy, takes very little cook time and really takes only a few minutes to put together – I promise!

5 from 1 vote
Zucchini Pappardelle with Mushroom Coconut Cream Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Dish
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 Medium Zucchinis Skin removed and peeled into long ribbon-liked strips using a vegetable peeler
  • 1/4 Cup red onion, thinly sliced Tip: If you rinse the onion under cold water, it removes the sharpness
  • 1 Cup Mushrooms Use whatever you like - cremini, button, porcini, oyster, etc - anything works in this dish!
  • 1/2 Cup Tomatoes, roughly chopped Again, use whatever you like - ideally you should use whatever is in season, around peak of summer time. I used a mixture of heirloom tomatoes in all different colors!
  • 1/2 Tsp. Salt, to taste Adjust seasonings as needed
  • 1/2 Tsp. Pepper, to taste Adjust seasonings as needed
  • 3/4 Cup Coconut Cream Here's a great trick - take a can of full fat coconut milk, turn it upside down and place in the fridge for a few hours. Once it's cold, carefully open the top and scoop out the cream, saving the coconut water for another use
  • 2 Cloves Garlic, peeled and minced
  • 1 Handful Fresh basil, roughly torn
  • 4 Tbsp. Nutritional Yeast
  • 1 Tbsp. Extra Virgin olive oil
Instructions
  1. In a large saucepan over medium-high heat, saute the onions, garlic and mushrooms in 1 tbsp of olive oil for 5 minutes.
  2. Season with salt and pepper (be careful not to over-salt your zucchini, otherwise it'll get mushy really quick).
  3. Add the coconut cream, nutritional yeast and tomatoes.
  4. Add the peeled zucchini ribbons to the pan and cook for another 3 minutes until the zucchini is slightly cooked but still "al-dente" (it should have a bite to it, not mushy).
  5. Sprinkle fresh basil and serve!

Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

 

img_5187I must admit, I was a bit perplexed when I was given “lamb bacon” and “quail eggs”.  No, not because I didn’t know what to do with BACON, but because I had just too many ideas running through my head!  Do I go with a breakfast dish?  Snack?  Maybe even a dessert?  Hey, bacon and chocolate is a thing! :)

I’m not sure why, but my first instinct was to do French fries – fried in lamb bacon drippings.  Bit of an odd thing for a pescetarian to be daydreaming about, but hey, I was up for the challenge!  And I wanted the ingredients to shine, to use them in a pure state, not mask them with a ton of ingredients.

Here are some tidbits on this…

  • Don’t hesitate to experiment with the seasonings on the fries!  If you don’t like spicy, omit the chili lime seasoning!  Try a BBQ rub on the fries instead!  Or, just with the basics on this – you can’t go wrong!
  • The lamb bacon definitely had a smoky quality (though I have no idea what bacon of any kind tastes like), but if it’s not your thing, omit it!  You can top it with some seared skirt steak, or fried salami instead!  Or…even without the meat (dare I say that)?

Okay people, let’s DO THIS!

Don’t forget to check out Daniel’s lamb bacon and quail egg dish and let us know which you like better in the comments: Lamb Bacon Chili Shakshuka With Quail Eggs

5 from 1 vote
Lamb Bacon French Fries
Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

A fun take on French fries, with some unexpected ingredients.

Course: Appetizer
Cuisine: American
Keyword: Fries
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 3-4 Yukon Gold Potatoes
  • 1/4 cup Chopped Lamb Bacon
  • 4 Fresh quail eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp Chili Lime Seasoning
  • Drizzle Extra Virgin olive oil
  • Handful Freshly Chopped Parsley Optional
Instructions
  1. Place parchment paper on a baking sheet and pre-heat in oven at 450F
  2. Slice the potatoes into French fry shape, or spears (any shape you want, really) 🙂
  3. Soak potatoes in cold water for 10 minutes. Drain well
  4. Drizzle olive oil over the potatoes and sprinkle the salt, pepper, chili lime seasoning and garlic powder. Mix well.
  5. Bake for 25 minutes until just turning golden brown
  6. Fry bacon in a hot skillet. Add the hot potatoes to the pan, making sure not to overcrowd the pan. You may need to do this in batches. Fry for a minute or two, just to crisp up the potatoes in the bacon drippings.
  7. Remove the bacon from the pan. Crack the eggs into the bacon grease and fry for 2 minutes, or until the whites are cooked through.
  8. Pile the fries on a large platter, top with the chopped (drained, preferably on a paper towel) lamb bacon, add the eggs (you can cut through the yolk to get some of the runny yolk, but keep in mind the yolks are small so you won't get as much runniness compared to a larger egg), and add the chopped parsley.
  9. Serve hot and devour!

Coconut Chicken and Spicy Soba Noodles

 

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Hello fellow eaters and welcome to meatyourvegetables.com!  We are super excited you’re here an joining us on this delicious journey!

So, here’s the scoop.  Each post features a different secret ingredient, chosen by one of us.  Daniel started the challenge with – Chicken!!

For those of you who know me and my blog www.riskyveggie.com, you know that I’m a pescetarian (or, a fish-eating vegetarian), but, I am married to quite the carnivore, so I am fairly comfortable with cooking meat and chicken, so that didn’t scare me.  Bring it on!

This is a great recipe for a crowd and you can make all of the components in advance!  Cook the chicken, make the soba noodles and the dressing all separate and assemble a few hours before you serve it!  It definitely needs a few hours to let the dressing soak into the soba noodles and coleslaw and brings all the flavors together.  Soba noodles are a great pasta alternative for those of you who are gluten-free, plus they cook insanely fast!

Here it is – one of my versions of an awesome chicken dish!  And luckily, it got the “hubs seal-of-approval”.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Daniel’s better.  You can find her’s here:  Thai Chicken Won-tons With Peanut Dipping Sauce

5 from 1 vote
Coconut chicken and spicy soba noodle salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
 
Grilled coconut chicken served over a salad of soba noodles, coleslaw, cashews, red onion, cashews, cilantro and a spicy sriracha sauce!
Course: Main Dish
Servings: 8 people
Author: Rachel Katzman
Ingredients
  • 4 Boneless, Skinless chicken breasts
  • 1 can Full-fat coconut milk
  • 2 packages soba noodles
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp Black Pepper
  • 1 tsp 21 seasoning salute
  • 1/4 cup Unseasoned Rice Wine Vinegar
  • 4 tbsp coconut aminos (sub soy sauce or tamari)
  • 2 tbsp lemon juice (bottled of fresh)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Sriracha
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1 handful fresh cilantro
  • 1/4 cup Cashews
  • 1/2 package coleslaw mix (1/2 of 16 oz package)
  • 1/2 red onion, thinly sliced
Recipe Notes
  1. In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
    1. This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
  2. Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
  3. Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
  4. Meanwhile, cook soba noodles according to package directions.  Drain under cold water.
  5. Make the dressing:  Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
  6. Mix the dressing with the cooled soba noodles and add in coleslaw mix.
  7. Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
  8. Add the cashews, cilantro, and red onion.
    1. totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
  9. Mix and serve at room temp or cold!
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