Jannine Myers

Something I love to do in my free time is to get in my kitchen and re-create some of my favorite cafe meals. It’s always nice going out to eat but it’s also nice to cook my own food and I can usually save a little money at the same time, since one cooking session will typically result in two or three meals.

My latest meal re-creation was taken from the menu at Green Leaf’s Yomitan Cafe; I love their Molokhia Noodle Salad (original Green Leaf version on the top and my re-created version below):

   The ingredients were not exactly identical, but the taste was very similar and I’ve since made this cold noodle salad for myself several times. Here’s how I made it – so fast, simple, and delicious:

Ingredients

1 100g package Molokhia noodles (I bought mine from Green Leaf)

Salad greens – your choice

Carrots and Japanese Daikon, shredded

Alfalfa sprouts

Mixed seeds and dried berries

Sesame Dressing Ingredients:

2 tbsps Vegan Mayonnaise (or your choice of mayonnaise)

1/2 tbsp Tamari Sauce

1/2 tbsps Sesame Oil

1/2 tbsp Rice Vinegar

1/2 tbsp sesame seeds

Dash of organic sugar (optional)

Water (if the consistency is too thick)

Directions:

Bring a medium size saucepan of water to the boil, then immerse the noodles and cook for just a few minutes. Drain the noodles and set aside.

Layer your bowl with the salad leaves, noodles, raw shredded vegetables, and top with the seeds and dried berries.

Make your dressing by simply whisking all the ingredients together; add desired amount to your salad. Enjoy 🙂

[Green Leaf also makes a delicious soy taco rice; I didn’t try to duplicate their recipe but I used their idea to make a similar meatless taco rice. Instead of using soy textured protein to make the “ground beef,” I used pulsed and blended cauliflower, walnuts, and hemp seeds. For the full recipe visit my trail running page here]

Green Leaf soy taco rice on left and my meatless taco rice on the right