For this month's addition I asked you to come up with a vegetarian soup or salad containing Noodles. Sit back, relax and prepare yourself for some true autumnal treats.
1. Fettuccine and Corn Pesto Salad
Astra (Food For Laughter)
Our first entry comes from Astra over at Food For Laughter. Noodles seem to be a family staple in Astra's life.
Ample bowls of pasta salad at family reunion picnics, hearty noodle kugels for winter sabbath dinners, ethereal strands of cold soba noodles, nibbled for breakfast on my Uncle's Hawaii porch, earthy whole wheat pasta bobbing alongside adzuki beans in my mother's endless vat of vegetable soup...
So she had no problem's in coming up with a pasta salad. Astra took fettuccine and coated it in walnuts, sausage-style soy crumbles, corn kernels, black pepper, parmesan, olive oil and basil. Sounds tasty doesn't it and it looks so lovely and creamy.
Atlanta, Georgia, USA
2. Vegetable Noodles Soup
Next up we have a hearty bowl of soup from Akheela. Carrots, pumpkin, cabbage cooked and blended, stir in some coconut milk, throw in some thin noodles, top with red pepper and spring onions, then wait for a round of applause. Mmmmmm!
Toronto, Ontario, Canada
3. Chinese Style Noodles Soup
PJ (Seduce Your Taste Buds)
PJ created this rather beautiful Chinese style noodle dish in minutes, so if you are looking for a quick nutritious meal, then look no further. Moong Noodles, pumpkin, tomato, spring onions, salt and sesame oil all cooked in just 6 minutes. Who said cooking couldn't be quick and easy?
4. Asian Noodle Salad with Sesame & Peanut
Megha (Live to Eat!!!)
As Megha points out "Asian noodle salad can be made with various ingredients and they can be a healthy dinner after a long day's work". Healthy indeed. Durum wheat noodles, with mushrooms and garlic coated in a dressing made from soy sauce, honey (or agave nectar), red wine vinegar, olive oil, peanuts, pepper, chilli flakes and salt, then garnished with basil leaves and sesame seeds.
I really wouldn't mind coming home to a bowl of this after work.
5. Thai Tofu Noodle Soup
Claire (Chez Cayenne)
Don't you just love the photo? I do!
Claire is over-run with basil at the moment, so what better use for it than in a thai noodle soup. I know, I know, pesto comes to mind first, but she is going to get around to that, give the poor girl a chance.
Vegetable broth flavoured with garlic, lemongrass, ginger, coconut milk, fresh lime juice, soy sauce. Add some straw mushrooms, wide rice noodles and chewy golden tofu. Voila! Droolworthy, I think you will agree.
Houston, Texas, USA
6. Vietnamese Vegetarian Pho
Jeanette (Jeanette's Healthy Living)
Jeanette created this dish in memory of her friend Thuy who taught her how to cook Vietnamese food. Thuy died of stomach cancer in October 2007, so Jeanette would like to dedicate this soup to her. If you would like to hear the story of Thuy and how they met, head over to Jeanette's blog and read the post that accompanies this dish.
Jeanette made a flavoursome Pho broth which she topped with baby bok choy, shitake mushrooms, enoki mushrooms and rice noodles, then she garnished the soup with mung bean sprouts, fresh mint, fresh thai basil, fresh cilantro, Thai chilies, scallions and wedges of lime.
7. Pesto Ravioli Soup
AF (Homemade Aspirations)
We are moving away from the orient for this next soup. AF's husband is in love with this soup, he knew he liked pesto with pasta, but this is a new joy for him.
Vegetable broth flavoured with one and a half heads of garlic, yes you heard me right, fresh basil, red bell pepper and onion, topped with ravioli, then garnished with parmesan and toasted walnuts. I think I may be in love with this dish too!
8. Mushroom and Noodle Soup
Susan (Holly Grove Kitchen)
Well, I don't know about you, but Susan had me at mushrooms and noodles. I don't think I have to tell you any more about this dish. That's a good enough recommendation for me. Oh, ok then, here we go. Susan decided to try adapting her dad's chicken noodle soup for this challenge and personally I can't see how adding chicken could have made it any more scrumptious, but then I am probably just a smidgen biased.
Onion, leek, carrots, swede, portabellini and chestnut mushrooms, chilli flakes, vegetable stock, mushroom ketchup, fine egg noodles and parsley. Nom, nom!
9. Asparagus, Corn and Tofu Soup with Soba Noodles
Johanna (Green Gourmet Giraffe)
I always think Johanna has a way with noodles. Believe me she has served up many a gorgeous soup with those precious little strands. What, you don't believe? Well, honestly! Go over and have a look if you must.
It was a lovely spring day when Johanna made this soup. *gnashing of teeth* What? I live in Scotland. I'm jealous ok! Anyway, back to the soup. Johanna decided to leave behind the stews of winter and start embracing asparagus and lighter soups. Shiitake mushrooms, dashi powder (you can explain this one in the comments Johanna :) ), kombu seaweed, ginger juice, garlic, firm tofu, carrots, sobu noodles, corn, asparagus, spring onions, tamari, mirin (this one too johanna) and sesame oil.
10. Autumnal Noodle Soup
Jacqueline (Moi) Tinned Tomatoes (not in vote)
I always seem to add noodles into my spicy, but orange soups. What I mean is soups containing, carrots, sweet potatoes or butternut squash and oh how I love them, but I wanted to try something completely differnt this time, so I opted for a more earthy soup. I started with onion, garlic and ginger, then added freshly toasted and ground cumin and coriander seeds, followed by aubergine, mushrooms and spinach leaves. I added vegetables stock, some tomato puree, aduki beans and a splash of Worcestersire sauce for that extra tangy kick, then finished it all off with some wholewheat noodles. Mmmmmm, it was good, especially on the second and third day. This soup just gets better and better as it develops.
11. Israeli Couscous Salad with Roasted Vegetables
Janet (The Taste Space)
This isn't quite what I was thinking about when I stated noodles, I was thinking more Thai or Chinese Noodles, but heck it looks heavenly and anyway, I should learn to be more specific and remember that other nations have different terms for foodstuffs. Sorry, I am wittering again. On with this gorgeous salad.
Zucchini, yellow zucchini, yellow and red peppers, eggplant, red onion, garlic, Israeli couscous (darn, why can I never lay my hands on the stuff) and parsley dressed to impress with lemon juice, zest, olive oil, salt and pepper. Mmmmmmmm! *smacking of lips*
12. Spicy Lime Noodle Salad with Grilled Tofu
Valerie has been posting a lunch box series since the beginning of September. Initially it was only supposed to last a week, but it has taken off and is still running. This salad fitted in perfectly. (Should I depress myself by admitting to a boring cheese sandwich for lunch tomorrow? Even Cooper is having a more exciting lunch than me. You are putting me to shame Valerie. I think I had better start a the beginning of the series and work my way through, taking notes!)
Golden, chewy tofu, rice noodles, toasted sesame oil, lime juice, hot sauce (homemade), bok choy, red pepper, scallions and sesame seeds. I feel like crying. Maybe I should go to bed and finish this in the morning. I am feeling so depressed looking at all this lovely food and thinking of my cheese sandwich. My alarm will be going off in six hours. Nope, I am determined to finish this round-up! Oh-oh, wittering again.
13. Fettucine Salad with Roasted Pumpkin & Cilantro Pumpkin Seed Pesto
Sweatha (Tasty Curry Leaf
Sweatha made a simple pesto dressing for noodles which she made with pumpkin seeds. *slurp*
Fettucine, pumpkin, cilantro, toasted pumpkin seeds, garlic, parmesan, olive oil, white vinegar. More lip-smacking! Mmmmmmmm!
14. Cha Soba Noodles Salad with Avocado and Tofu
Vanessa (Sweet Artichoke)
Vanessa is back to defend her title! She has only won No Croutons Required three times this year. June, August and September, yes she is the defending champion. So folks, this is the one you must beat to win your badge and the glory!
Japanese macha tea & buckwheat noodles, tofu, black sesame seeds, black pepper, salt, Yuzuiri shichimi spice mix, avocado and daikon, all dressed in peanut butter, soy sauce, black pepper, fresh ginger, fresh coriander, then finished of with a sprinkling of peanuts and sesame seeds. Stand back everyone. Professional at work!
And there ends the round-up. A pretty darn good one, I think you will agree? Remember to vote for your favourite entry. If the voting poll hates you, then just drop me an eamil with your vote.
Little owl would like to remind you about my giveaway. Just leave a comment on this post and become a follower of Tinned Tomatoes before the 29th October 2010. The winner can choose 1 lb of coffee or 1 lb of herbal tea blend or 1 silk scarf as a prize.
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