I hardly ever crave traditional wheat pasta anymore, I actually feel bloated just thinking about it. That’s why I’m happy to try alternatives like these soba noodles that I found in our local Bioplanet supermarket.
Soba noodles are made from buckwheat. Buckwheat is gluten free and not a grain but technically a seed. This makes it a healthier choice, or a soft paleo pasta alternative!
I picked up this great vegetarian recipe in one of Pascale Naessens‘ books. She uses shitake mushrooms, I used oyster mushrooms and regular white mushrooms.
I found the garlic and the walnut oil to be essential, since they complement the nutty flavor of the buckwheat noodles very nicely and give the dish a rich taste. But of course you could substitute with another nut oil or a nice olive oil.
What I used:
- Soba noodles
- Garlic, 2 cloves, minced
- Celery, a few stalks, chopped
- Oyster mushrooms and regular mushrooms, in bite sized pieces
- ( shitakes if you have them! )
- Walnut oil and / or olive oil
- Heat olive oil in a skillet and fry the celery, stirring often so as not to burn them.
- Add the garlic and brown celery and garlic over low heat.
- Add the mushrooms and continue to simmer until they are soft and shiny.
- Season with salt and freshly ground black pepper.
- Cook soba noodles in a large pot with boiling water and salt.
- Stir and drain gently.
- Add the noodles to the celery and mushrooms and mix gently.
- Drizzle with walnut oil and / or olive oil, and garnish with parsley or cilantro.
Although Gert usually doesn’t like the taste of buckwheat (eg in breads, crackers or pancakes), this combination of garlic, mushrooms and nutty flavors went down very well. He didn’t even comment on the absence of meat.. That’s a big success in my book!
Mushrooms, garlic and noodles mise-en-place
Celery frying in garlic
Stirring in oyster and regular mushrooms
Cooked soba noodles needing oil and toppings
Soba noodles with celery, garlic and mushrooms.
Spaghetti, or any pasta, is off limits for celiacs like Gert. Of course, there is gluten free spaghetti. Most of these are made with rice or corn meal. Not our cup of tea either because these are not paleo.
Enter courgetti. Long strips of zucchini, baked in garlic and olive oil and topped with the sauce of your liking. Much healthier, and really, much more flavourful.
Because my time was very limited – we were really really hungry – I didn’t bother making zucchini strips. I just shredded all the available veggies is my food processor.
It is a really simple dish that goes down well as comfort food on a cold evening. It has loads of vegetables. We even had leftovers for lunch the next day.
What I used:
- 3 zucchini’s
- 2 carrots
- 1/2 kilo mushrooms
- 1 yellow pepper
- 1 clove of garlic
- 2 onions
- 1/2 kilo passata
- 80 grams tomato paste
- A glass of red wine
- 1/2 kilo minced meat (I used pure beef)
- shredded cheese (I used two types, parmesan and goat’s cheese)
What I did:
- Shred all the vegetables in a food processor or chop them finely
- Fry the minced meat in olive oil and garlic until browned
- Add red wine and wait until it is evaporated
- Add the vegetables. Season with salt and pepper, stir until they are soft.
- Add the passata and tomato paste.
- Simmer over low heat until you are satisfied with the taste and consistency.
- Top with shredded cheese to your liking.
That’s all. It looks the same on a plate, so no extra pictures!
Once in a while, we like a good steak. A good steak to us is a grass-fed, fatty one. The fat is what makes your steak juicy and flavourful. Grass fed animals produce omega 3 rich fatty acids in their meat. In other words, these fats are good for you!
Today, a friend of ours was coming over for dinner. With a bottle of wine.
Obviously, in such a case, the important thing is to be with our guest and chat as long as possible. I needed a simple, quick dish, using the leftovers of this weeks groceries.
Another recipe by the Belgian paleo guru Pascale Naessens.
Although she never uses the P word in her cookbooks, her recipes are inspired by the same pure, healthy whole food principles. Fully recommended! I believe at least some of her books are translated in english.