TEMPEH-ARUGULA SOBA BOWL WITH TAHINI DRESSING

From MarketStreetVegan.com

serves 3-4

8 oz tempeh

2 large carrots, peeled and roughly chopped

2 bundles (about 180 g) soba noodles

1/2 cup tahini

2 TBSP reduced-sodium tamari

1 TBSP apple cider vinegar

1 TBSP dill weed

1 large knob ginger, about 2x1 inches

1/8-1/4 tsp cayenne

1/2 cup water

5 oz baby arugula

Steam the tempeh and the carrot pieces in the same steamer basket for 20 minutes.

Meanwhile, bring a medium pot of water to boil and add the soba noodles. Cook at a rolling boil for 5 minutes, drain, and rinse in cold water until the noodles are no longer warm. Drain again and transfer to a large serving bowl.

In a small food processor/chopper, process the tahini, tamari, vinegar, dill, ginger, and cayenne into a paste. Add the 1/2 cup water and puree until very smooth--this may take a minute. Add the steamed carrots to the dressing and puree until smooth.

Separately, process the tempeh into crumbles (in a processor/chopper, or chop finely with a knife) and set aside. Thoroughly combine the noodles, arugula, and dressing. (Keep tossing--soba noodles can resist separating.) Add the crumbled tempeh and toss until incorporated. Serve at room temperature or chilled.