Soba noodles and fresh veggies tossed with tamari, Sesame oil and red pepper flakes. Was just so-so.
We both thought this was really good. I used Pad Thai noodles and eliminated the ginger.
Today’s quick, simple lunch.
Noodles, carrots, red bell pepper and cilantro in a spicy peanut butter sauce.
I thought it was pretty good. Nova really liked it.
Recipe at lifemadesimplebakes.com
I used rice noodles and in place of the honey I used maple syrup.
We both thought this was good. I halved the amount of sugar and will double the peanuts next time.
We both like this.
Notes: We both like this even though I’m not a big fan of sweet with my savory.
2-3 cups cooked, refrigerated brown rice
Container of cubed fresh pineapple (little less than 1 lb.) I diced in to smaller pieces
1/2 cup chopped raw cashews
1 red bell pepper diced
4 green onions sliced
2 cloves garlic minced
2 tbs tamari
Cook the pineapple and bell pepper on high in wok till pineapple is caramelized
Remove pineapple and bell pepper to a bowl
Add green onion to wok and cook for a minute
Add cashews and cook for 1/2 minute
Add rice and and cook till rice is heated
Add back in the pineapple, bell pepper and the tamari and mix through
Garnish with cilantro
My version of the Korean dish Bibimbap.
Cucumber cut in to strips.
Red bell pepper cut in to strips.
Tofu cut in to thin strips and pan-fried *optional
2 TBSP fermented red pepper paste (available at Asian grocer)
1 clove minced garlic
1 TBSP rice vinegar
1 tsp sesame oil
1 TBSP tamari
2 tsp maple syrup
Place a mound of rice in a large bowl.
Line the bowl with the vegetables.
Top with tofu and sauce.
Mix well before eating.
I generally make a double batch of the sauce.
Top with an egg cooked however you like in place of the tofu.
A simple, vegan Lemongrass Tofu.
Oil as needed for stir-frying
1 medium onion, diced
3 green onions using only the greens cut into 1″ lengths
2 stalks lemongrass, finely chopped (chop off ends and remove outer layer using only tender parts)
1 tsp dried red chill flakes
1 box tofu fried and cubed or sliced into strips
3 tbsp tamari
Add oil to the wok and heat. Add lemongrass and onions. Saute until the onions are translucent. Add the red chill flakes, tofu, green onions and tamari and stir until mixed well and heated through.
Serve atop rice.
I’ve cubed and roasted the tofu and I’ve also cut in to 4 slabs and cook on medium-high heat in a little coconut oil for 8 to 10 minutes on each side. I added garlic and onion powder, salt and pepper to the slabs.