A delicious vegan and gluten-free buckwheat noodle stir-fry with a tamari and coconut nectar sauce.
Before we get to the food, can we talk about how it’s already March? In the car today, Luna asked me how far away her birthday is, and I realized that it’s only 6 months away. She’s also starting Kindergarten this fall, and turns 6 the week after school starts. Umm, what?? I am officially feeling old, and wondering why time feels the same as taking a nap and waking up a few hours later, confusing and weird. It goes by so quickly and it’s hard not to think about it when you have kids growing up right before your eyes. For some reason it makes me want to take an epic family vacation, which then got me researching online and I found so many cool accounts on Instagram of people who left their “traditional” lives and started to live on the road in VW vans. Two of my favorites are Idletheorybus and WanderingWesty. They both have beautiful pictures of different landscapes, shots from the road, and glimpses into their lives on the bus. The Idle Theory Bus has a cool message on their site that talks about why they decided to completely change their lives, and wanting to reconnect with “natural earth”. Would you be able to drop your current lifestyle and live on the road with minimal possessions?
I don’t think this is “technically” a stir-fry, since we didn’t use a wok, but the vegetables were cooked very quickly in oil and tamari and I couldn’t think of another name for this beaut. Fred and I actually had a wok at some point in our marriage, I think in the first year. We pretty much only bought kitchen gadgets and our first set of knives with every gift card and dollar that we got from our wedding, but I guess the wok didn’t survive one of our moves. We are genuine kitchen and cooking nerds, and enjoy spending time in the kitchen section at Kohl’s (minus the fact that EVERY food network person has their own line of “stuff”).
On a total opposite note, this was what Luna and I ate for lunch the other day because I’m obsessed with all things “noodle” right now. I used a gluten-free and organic buckwheat noodle that cooks in about 5 minutes, and tastes incredible with an easy tamari and coconut nectar sauce. You don’t have to use a buckwheat noodle for this recipe, it doesn’t even need to stay gluten-free, but I can’t guarantee that the sauce will taste the same with other types of noodles. You can substitute the coconut nectar for honey, and also swap out whatever greens and vegetables you have available. I used a mixture of organic greens, with rainbow chard, kale, and spinach, but you could easily just use your favorite dark, leafy greens. I would also highly suggest adding some sriracha or other hot sauce (if you like spicy) because it would taste fantastic with all of the ingredients! The pictures show some cayenne pepper sprinkled on top because that’s how I ate it, but not Luna!