Buckwheat Noodles with Spicy Almond Sauce from Crave, Eat, Heal

16th August 2015

Annie Oliverio isn’t just the author of Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving; she’s also the kind-hearted soul behind the popular An Unrefined Vegan blog and creator of the biannual Virtual Vegan Potluck (VVP). Between running her blog and working to build and sustain an online community of vegan bloggers and foodies with VVP, she has managed to produce a stunning first cookbook in Crave, Eat, Heal. Released in April of this year, we’ve been eager to check this cookbook out for some time now. Crave, Eat, Heal has over 140 recipes, including contributions from authors of books we’ve recently reviewed like Richa from Vegan Richa’s Indian Kitchen and Somer from The Abundance Diet.

Before diving into 14 chapters of recipes across a variety of cuisines and flavors, Crave, Eat, Heal begins with an explanation of the ingredients used (and not used) and descriptions of some of the useful equipment and techniques recommended for the recipes. Chapters are cleverly divided into cravings, like “Craving 1: Carbs” and “Craving 12: Tart”. Convenient labels such as Gluten-free, Oil-free, Raw, Quick and Easy are also included at the bottom of each recipe.

Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving is a wholesome vegan cookbook for anyone who wants to eat clean, unprocessed and plant-based foods. It will make you feel nourished in a healthful way. According to Annie, these are whole food, plant-based recipes designed to healthfully satisfy whatever kind of craving sneaks up on you, no matter what time of day it is – from sweet to savory!

We are excited to offer two unique opportunities for our readers to win a bit of Annie Oliverio’s amazing Crave, Eat, Heal. We are giving away one hardcover copy of Crave, Eat, Heal (over 140 recipes) to one US or Canada based Vegan Miam reader. We are also giving away one copy of Annie’s e-book Crave. Eat. Heal. Outtakes (16 recipes) to our worldwide readers. The e-book is available at blurb.com and iBooks.

Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving

Photographs from Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving. Copyright © 2015 by Annie Oliverio.

Cauliflower, Potato, & Pickles Wrap with Tahini Dressing

Pg 70-71 Craving 1: Carbs

Vegan Cauliflower, Potato and Pickles Wrap with Tahini Dressing from Crave, Eat, Heal Cookbook

This is a surprisingly hearty meal with an abundance of flavor and texture. The combination of roasted cauliflower and potato form a substantial base with the creamy tahini dressing before finishing with a tangy pickle spear. I would have never thought of putting this combination in a wrap but everything pairs together really nicely. Next time I would slice the pickle spears into pieces and mix with the other ingredients to make it a little easier to eat, but otherwise this was an easy dish to prepare and devour and left us feeling full for the remainder of the day.

Tip: This wrap has balanced flavors and textures but is calling out for a bit of heat, simply add your favorite hot sauce if you like things a bit spicy.

Annie Oliverio’s Cauliflower, Potato, & Pickles Wrap with Tahini Dressing recipe is available at Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving (Amazon.com).


Raw Tomato-Tomato Soup for Two

Pg 141 Craving 4: Cool

Raw Tomato-Tomato Soup for Two from Crave, Eat, Heal Cookbook

Strawberries and Tomatoes for Raw Tomato-Tomato Soup For Two

This cold, gazpacho-like soup is full of fresh flavor and super quick and easy to prepare. We loved the unique addition of strawberry to provide the sugars needed to balance out the acidity of the tomatoes. This was a wonderfully summery soup that made exactly two servings for a delightfully light meal. The addition of miso helped provide a bit of umami and body and the raw garlic gives it just enough bite to bring some added depth. The recipe calls for 3 cups of cherry tomatoes – To help with your shopping, we measured that to be around 1lb.

Tip: For best results, after blending briefly cool in the fridge before serving. For a bit of richness, drizzle a bit of your finest olive oil and sprinkle with finishing salt. If you desire a bit of texture, top with crushed raw almonds.

Annie Oliverio’s Raw Tomato-Tomato Soup for Two recipe is available at Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving (Amazon.com).


Buckwheat Noodles With Spicy Almond Sauce

Pg 240 Craving 10: Spicy

Vegan Buckwheat Noodles with Spicy Almond Sauce from Crave, Eat, Heal Cookbook

We loved the Spicy Almond Sauce with its rich and moreish flavors. Using fresh and prepared ingredients that we always have on hand, it was easy for us to quickly throw together. Adding crisp vegetables to the noodles provided a myriad of textures and colors to our bowl. Consider the selection of vegetables in this recipe a suggestion more than a requirement and whenever possible, opt for your favorite local and seasonal produce in place of the vegetables listed. We used local yellow wax beans in place of snow peas and would likely find a substitute for the often out of season asparagus. The ratio of vegetables to noodles in this recipe results in a dish that resembles a salad in the end, keeping it light and fresh before finishing with that richly flavored, but not too spicy, sauce.

Tip: If almond butter is too expensive or difficult to find in your local shops, natural unsweetened and unsalted peanut butter can be used. If you have a spicier palate like we do, consider adding finely chopped fresh Thai chiles with the vegetables.

Vegan Buckwheat Noodles with Spicy Almond Sauce and Vegetables

Buckwheat Noodles With Spicy Almond Sauce

Yield: 4 servings | Prep Time: 10-15 minutes | Cook Time: 10 minutes

Gluten-Free, Oil-Free and Easy

Ingredients

Sauce:

  • 4 Tbsp. natural almond butter
  • 1 Tbsp. white miso paste
  • ¼ cup Vegetable Broth or store-bought low-sodium broth
  • ¼ cup rice wine vinegar
  • ¼ tsp. garlic chile paste
  • Juice of 1 lime
  • 2 Tbsp. tamari, soy sauce, or liquid aminos
  • 2 tsp. pure maple syrup
  • 1 Tbsp. fresh ginger, grated or minced
  • 3 cloves garlic
  • Pinch of ground black pepper

Noodles:

  • 6-ounces buckwheat noodles
  • 2 cups asparagus, cut into 1-inch pieces
  • 2 cups snow peas
  • 1 small zucchini, cut into 1/4-inch rounds
  • ¼ cup red onion, chopped
  • 1 cup grated carrot
  • ½ cucumber, seeded and chopped
  • Fresh cilantro, for garnish
  • Fresh mint, for garnish
  • Chopped roasted peanuts, for garnish

Method

Fill a large pot with water and bring to a boil. Lightly cook the asparagus, snow peas and zucchini for about 3 minutes. You want the vegetables to retain their crunch and bright color. Using a slotted spoon, remove the vegetables and rinse with cool water—or if desired, place the vegetables in a water/ice bath for a few minutes. Drain thoroughly and set aside.

Now add the buckwheat noodles to the boiling water and cook according to package directions. Drain and set aside.

To make the sauce, place all of the sauce ingredients in a high-speed or regular blender and process until very smooth. If desired, thin out the sauce with additional vegetable broth or water.

Combine the sauce with the noodles, the cooked vegetables and the red onion, carrot, and cucumber, and top with cilantro, mint, and peanuts.

Notes

Recipe from Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving, copyright © 2015 by Annie Oliverio. Recipe reprinted with permission from Ann Oliverio and Cedar Fort Publishing & Media.

More Recipes From Crave, Eat, Heal

 
Banana Bread Cookies from An UnRefined Vegan
Butternut Squash Queso from Vedged Out
Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing from Taste Space
Carrot Cake Pudding from Vegan Richa
Carrot Ginger Turmeric Steamer (or Chiller) from Healthy Slow Cooking
Cauliflower, Potato and Pickles Wrap with Tahini Dressing from Eternal Principles Simplified
Cherry-Pomegranate Refrigerator Jam from VegKitchen with Nava Atlas
Date Nut Truffles from Jazzy Vegetarian
Double Chocolate Berry Good Cookies from Dianne’s Vegan Kitchen
Lemon-Coconut Spirulina Balls from Cake Makers to the Star
Lentil & Bok Choy Sweet Potato Nachos from Healthy Slow Cooking
No Bake Breakfast Cookies from Mel’s Shelves
Raw/Not Raw Vegetable Barley Bowl from Cowgirls and Collard Greens
Roasted Garlic & Fresh Herb Cream Cheez aka Vegan Boursin from Fork & Beans
Zucchini, Apricot & Almond Salad from Jazzy Vegetarian


Worldwide Giveaway

We are pleased to have Annie Oliverio of An Unrefined Vegan join us here at Vegan Miam to give away two unique products from her new Crave, Eat, Heal cookbook, including one worldwide giveaway. Our US & Canada readers will have the chance to win a hardcover copy of her Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving book, while our Worldwide readers can win a copy of her sensational e-book Crave. Eat. Heal. Outtakes (featuring 16 recipes).

Use the Gleam widget below to enter for a chance to win. You can come back everyday for a bonus entry and re-share a tweet.

If no widget appears, try refreshing the page or use this direct link.

Crave, Eat, Heal Cookbook Giveaway

Giveaway Details

• This is a sponsored giveaway provided by Annie Oliverio and Cedar Fort Publishing & Media.
• The Giveaway ends 11:59PM 24th August 2015. (Pacific Time / PST).
• Two winners will be drawn randomly by using Gleam and will be notified via a certified Vegan Miam email, unless otherwise stated. Winner must respond with current/correct address within forty-eight (48) hours or prize will be forfeited and another winner will be drawn.
• Two winners will be selected at the conclusion of this giveaway – One US or Canada winner and one worldwide winner. US or Canada winner will receive the hardcover book Crave, Eat, Heal: Plant-Based, Whole-Food Recipes to Satisfy Every Craving. Worldwide winner will receive the e-book (pdf) Crave. Eat. Heal. Outtakes.
• Prizes will be shipped directly to the winner by Annie Oliverio and Cedar Fort Publishing & Media. Vegan Miam is not responsible for any unsent, lost or stolen prize(s).

Disclosure: The book was kindly provided to us for review. All reviews are our own personal opinions, we have not been compensated to provide any feedback positive or otherwise.

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