The Serendipitous Chef: Japan and Italy get hot and bothered

Just a super short post today.

For the last few evenings, TeenGirl has been participating in the Track and Field regional championships for our area. This is a series of events, with the 12 high school teams from the area, ranging from the 100 meter dash to a 3200 meter run, with everything in between, plus jumps, throwing, high jump, pole vault, etc. And it lasts hours and hours. Several times last week. Until 9 in the evening each time.

Teengirl's event is the 400 meter dash, and the 4 x 400 meter relay, so there is a lot of waiting for the 60 seconds or so of action she is involved in. But I'm there for every minute of it all. Even though I only scream and cheer for 60 seconds or so.

So this has put a serious crimp in cooking.

But Teengirl found a very quick and vegan recipe that is basically an edamame pesto on buckwheat soba noodles with tofu. In this one, Japan and Italy have more than met - they're having a hot and passionate fling.

And the whole thing is done in 20 minutes or so.

Plus, it's vegan.

And it even tasted good!

Soba with Herbed Edamame Sauce
Makes 4 servings

1 cup frozen blanched shelled edamame (green soybeans)
6 tablespoons chopped dry-roasted cashews, divided
1 cup loosely packed basil leaves
1 cup loosely packed cilantro leaves
6 tablespoons (1 1/2 ounces) grated fresh pecorino Romano cheese
1/4 cup fresh lemon juice
1/4 cup extravirgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, peeled
1 cup hot water
6 cups hot cooked soba (about 1 pound uncooked buckwheat noodles)
1 pound firm tofu
Olive Oil
Cilantro sprigs (optional)
Lime wedges (optional)

Place tofu between paper towels, and weight with a plate for 30 minutes to force as much water out as possible.
Prepare edamame according to package directions, omitting salt.
Place edamame, 1/4 cup cashews, basil, and next 7 ingredients (basil through garlic) in a food processor; process 1 minute or until finely chopped.
With food processor on, slowly pour hot water through food chute; process 2 minutes or until smooth.
Cut tofu into ¼ inch cubes. Saute in a hot pan with olive oil, stirring gently, until lightly browned.
Serve over soba, and sprinkle with 2 tablespoons cashews and some tofu. Garnish with cilantro sprigs and lime wedges, if desired.