The Return of ( )

by Julie

This post is all about returning. Returning to a certain spot after years of being away (what still draws us to a place after so much distance?), taking up an art project again, or finally returning a call from a friend or family member.

I’m personally returning to writing. I’m making that choice, and perhaps the best way I know how to do this, odd as it may sound, is through the kitchen.

Returning after so long can, for some, be daunting, and even scary. How does one break the ice after months away? Does a person spend time catching the other up on all the activities and occurrences that have taken place up until now?

How does one locate the self in the midst of such a whirl?

I chose my return to writing by cooking this Soba Noodle Bowl from Sprouted Kitchen. I have no pictures to show for it, no flashy insights about it’s results, just a simple sigh that it was, above all else, comforting. And sometimes comfort is exactly what you need to make those first timid steps over the threshold. Back inside.


1 14 oz. pkg. Extra Firm Tofu
2 Tbsp. Tamari or Low Sodium Soy Sauce
2 tsp. Sesame or Olive Oil

2 Thai chiles or half of one small Habanero, seeded and chopped
3 stalks fresh lemongrass, inner bulbs, finely chopped
4 cloves garlic
1 large shallot
1/4 cup peeled and chopped fresh ginger
1 tablespoon coconut oil
2 1/2 cups coconut milk (about a can and a half)*
1 heaping tablespoon coconut nectar or brown sugar
1 tablespoon tamari
3 tablespoon natural smooth peanut butter**
Zest of two limes
Juice of one lime
Salt and pepper
2 cups roughly chopped mushrooms
Around 9 oz. soba noodles
Fresh cilantro, roughly chopped, for garnish

*I would suggest using half coconut milk and half water or vegetable broth, just to cut down on the thickness

**I used yellow miso paste instead

Also, on the line of writing, I was thrilled to check my inbox today and see that Kinfolk Magazine’s second edition, out next Monday, December 12! Here’s a link to their video promo.

Many happy returns…