Soba Noodles with Roasted Vegetables

I had a really nice dinner tonight, and it was very simple too. I got some vegetables to roast, and decided to throw a sweet potato in there since It's been a month since I started this diet and I think a few bites of sweet potato here and there should be okay to add back in. So I roasted some eggplant, a sweet potato, red pepper and garlic, which I served over 100% buckwheat soba noodles tossed in oregano and sauteed red onion with canned artichoke hearts. I hated these buckwheat noodles when I first bought them, not least because they were something like $7 for a small bag but also because they taste like buckwheat. They're a special kind of soba noodle I've only seen in one health food store - regular soba noodles are made with both buckwheat and regular flour, so they're not allowed on the diet. Another problem with the pure buckwheat ones is that they have a habit of sticking together in a giant clump. But I'm starting to like them, partially because I've gotten used to the taste, and also because they have a beautiful dark mauve color, which looked really pretty with the red and orange veggies I had tonight. Maybe tomorrow I will have some of my leftover vegetables with regular cooked buckwheat instead of the noodles, and see if my tastes have adapted enough to tolerate the stuff. Really though, the dish was very pretty, and if I had a camera I'd take a picture. Maybe by the time some desperate candida-dieting vegan stumbles upon this blog a couple years from now, I'll have added photos! Until then, you'll have to make it yourself to see.