Greetings from sunny California to all of you!!I am enjoying the luscious fruits of this beautiful land - juicy peaches bursting with nectar, sweet and generously plump strawberries, glossy red cherries and of course greens and beans of several kinds...
Trying out new varieties of fruits and vegetables like Pluots (a mix of plum and apricots), black velvet plums or dinosaur kale, new recipes and cuisines!
Today's recipe was a result of being inspired by new discoveries, these beautiful Squash Blossoms and rediscovering some old favourites like garbanzo beans and buckwheat soba noodles in a new avatar - a true fusion food, that is satisfying, easy to prepare and yummy ! This fusion bowl has a definite Asian flavour because of the ginger and soba noodles but at the same time has an Italian quality brought by the creamy garbanzo and the squash blossoms bring in a Mexican touch!
Soba Bean Fusion Bowl
Ingredients
1 cup cooked garbanzo beans and few cups of water used to cook the beans.
1 tbsp tahini (or ground sesame)
1 bunch buckwheat Soba noodles (cooked according to instructions on the pack)
3 squash flowers, quartered (optional)
1 carrot, diced
4 small yellow peppers
2 leaves dinosaur Kale chopped roughly (can be swapped with spinach)
1 inch piece of ginger, finely chopped
salt and pepper to taste
Process
1. Put the water from the beans to heat and add the tahini.
2. Once it begins to boil, add the vegetables and ginger and let it boil for 2 minutes. You could add more water if necessary.
3. Turn the heat off. now, add the beans, noodles and the squash flowers.
4. Add salt and pepper and stir.
5. Serve hot, with scooped avocado.
