Breakfast: Banana oatmeal with Vanilla Chai Vega and blueberries
Lunch: Quinoa and sweet potato salad
Dinner: Mushroom, ginger and blueberry soba noodle stir fry
I know what you’re thinking: it sounds mad. Yes, you’re right. It does.
The idea for this came from my lovely friend Curry, who is the only vegan I know who is seriously into flavour pairing and molecular gastronomy. A couple of weeks ago, he posted up a photo of an amazing looking mushroom and blueberry risotto and got me re-stoked on the idea of putting together flavours that sound like they just shouldn’t work together.
I’m a huge fan of soba noodle stir fries and am always looking for new and interesting ways to change them up, so this was the perfect way to introduce a little zest. Putin was very cautious about this idea, but even he was won over and asked for more.
This is both incredibly easy and nutritious, as well as being quite fancy and making people think you’re two steps away from Heston Blumenthal.
2 portions soba noodles
1 onion, sliced
1 cup button mushrooms, sliced
1 cup enoki mushrooms
1 cup water chestnuts
2-3 tbsp fresh grated ginger
3/4 cup blueberries
2 cloves garlic
2 tbsp sesame oil
1 cup fresh spinach
soy sauce to taste
In a wok, fry the onion, garlic and ginger in a little sesame oil until the onions are browning
Add in the button mushrooms, water chestnuts and soy sauce to taste, and stir fry for 5 minutes
In a separate pan, boil the soba noodles for 4 minutes until soft
Drain the noodles, then toss into the wok with enoki mushrooms and fresh spinach, with more soy sauce / sesame oil if you need it and cook
Throw in the blueberries and stir fry everything for 2-3 more minutes
This shouldn’t work, like the Fat Duck’s Bacon and Egg Ice Cream, but it actually does. The tanginess of the blueberries accents the mushroom and sesame oil beautifully, and the ginger brings everything together instead of letting the two flavours hang around threatening to fight each other.
This is also an incredibly healthy dish; soba contains all the essential amino acids, mushrooms are full of B vitamins and minerals, and spinach, of course, is full of iron. Oh, and let’s not forget the blueberries, which contain the vitamin C needed to properly make use of that iron. Hooray!