Cold Soba Noodle & Marinated Vegetable Salad

By Chef Anna




  • 2 Tbsp high heat vegetable or canola oil
  • 1 cup cherry tomatoes, quartered
  • ¼ lb of shiitake mushrooms, stemmed
  • ½ lb green beans, blanched
  • 1-2 lemon cucumbers, peeled and cut into small pieces
  • 1- 2 Tbsp of sesame seeds



  • 1 tsp minced ginger
  • 1 tsp kosher salt
  • 3 Tbsp champagne vinegar
  • 3 Tbsp tamari
  • 1 Tbsp Agave
  • 3 tbsp sesame oil


Soba noodles, cook to instructions



Bring water to a boil in a small sauce pan. Add green beans and cook for about 3 minutes, until tender but still hold their shape. Submerge beans in an ice bath for 5 minutes and then dry them on a towel.


Heat vegetable oil in saute pan at high heat. Once the pan is hot, add mushrooms and cook until mushrooms are golden brown on one side and then flip. I left them for about 2 minutes on each side. Remove mushrooms from pan and let cool.


Cook soba noodles according to the instructions, drain and run cool water over the noodles.


For the marinade

Add salt to the minced ginger. Then add the vinegar and let the ginger macerate for about 3 minutes. Add the tamari, agave, and sesame oil. Toss veggies in the marinade and then add the soba noodles. Combine ingredients together in a mixing bowl and them pile them onto a serving plate. Garnish w/ sesame seeds. Serve cold.



Blistered Shishitos with Garlic Tamari Sauce and Yuzu Togarashi

By Chef Mario (@fat_tongue)


  • 1 lbs. of Shishito peppers
  • 1 tbs. of high heat neutral flavored oil
  • Kosher salt and black pepper to taste
  • 3 cloves of garlic thinly sliced
  • 2 tbs. of olive oil
  • 1 cup of low sodium tamari sauce
  • 1 ½ tbs. of unsalted butter
  • Lime juice to taste


  • Yuzu togarashi to taste
  • Toasted Sesame seeds to taste 


In a medium saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring constantly, until golden, 3 to 5 minutes.  Remove the garlic form the oil and add the tamari sauce.

Return the garlic oil-tamari mixture to the pan and bring to a boil. Reduce the heat to low. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth. Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season generously with pepper.

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. At the last minute, add garlic sauce to taste and toss in the pan to coat the peppers (you’ll have a leftover sauce to use on noodle, rice and even on meat dishes.) Squeeze some lime juice over the pepper and transfer to plate. Top with yuzu togarshi and toasted sesame seeds. Serve at once.

Summer Daze Green Smoothie 

Recipe from local vegan athlete Sam Sylvester

Smoothies are the perfect food for these hot days and this is one of my favorite recipes! 


  • 1 1/4 cup non dairy milk
  • 1 frozen banana 
  • 1 heaping cup chopped & destined kale (can substitute any green)
  • 1 Tablespoon peanutbutter or almond butter 
  • 1 Tablespoon chia seed or ground flax seeds 
  • ~1/4 teaspoon vanilla extract 
  • 1/8 teaspoon turmeric
  • dash of cinnamon
  • dash of allspice 
  • 3-4 ice cubes 
  • Optional: squeeze of citrus or mint leaves.


Add all ingredients to a high powered blender and blend until smooth. 

Makes 1 smoothie.

Sam has been an athlete all her life, competing in ultimate frisbee at the collegiate level, and for the past 4 years has embraced a complete vegan diet while maintaining her active lifestyle. 
She recently completed a 100 mile bike ride for Team in Training and has more triathlons and half marathons lined up for 2017. 

Arugula, Kale & Toasted Cashew Pesto

Recipe By Chef Anna Buss


  • 2 cups, tightly packed fresh kale leaves
  • 2 cups, tightly packed fresh arugula leaves
  • 1 clove of green garlic
  • ½  cup of cashews
  • 1 cup of EVOO
  • 1 tbsp champagne vinegar
  • ¾ tsp kosher salt
  • Parmigiano Reggiano



Wash greens and de-stem the kale. Bring roughly 2 quarts of salted water to a boil. Blanch kale and arugula separately for about a minute or until the leaves become a deep green. Drain leaves into a colander and run cold water over them. Press leaves to remove excess water and let drain. Meanwhile, bring a saute pan to a medium heat, add raw cashews and a pinch of salt. Occasionally, move the pan around to prevent the cashews from burning.

Toast until you start to smell a nutty aroma and the cashews have browned on either side. Remove from pan and let cool. Mix all ingredients in a blender until smooth. Cook your pasta of choice according to the instructions on the box. When pasta is ready, strain and immediately toss with a little olive oil and salt. Add pesto to coat and garnish with parmesan. Store any remaining pesto in an airtight container in the refrigerator for up to a week. If you wish to preserve a large batch of pesto, portion it into ziplock bags and freeze for up to a year.