Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.
For the Umami Dressing:
Eva Humphries is a registered nutritionist, founder of the health and wellness site www.wholefoodwarrior.co.uk and all around foodie. Eva started www.wholefoodwarrior.co.uk out of frustration for the diet industry. She felt there was a need for simple recommendations based on foods that really promote health. Whole foods are one such category which led her to the creation of Wholefood Warrior. As a nutritionist, she specialises in one to one nutritional therapy consultations and hosts nutrition talks across the Midlands on topics including improving energy and boosting the immune system.
This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.