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Posts Tagged ‘Noodles’

On a recent quest to detoxify my body, and lacking the willpower for another 7 day liquid cleanse, I decided to stick to a Raw menu for a few weeks. This dish is just one of the many delicious & satisfying meals I have been feasting on, which I decided to recreate after having it at one of my favourite Veggie haunts. To be honest, the idea of eating Zucchini uncooked has never really appealed to me – along with Broccoli, Cauliflower and Mushrooms…And so, despite the hype around Zucchini ‘Pasta’, I hadn’t even considered trying it – until it was the only raw choice on the menu one night, and now I’m so glad I did! Julienning the Zucchini into long, thin strips creates mock noodles with just the right texture, and they’re packed with fibre & water unlike heavy, starchy pasta. But it’s the zesty Basil Pesto and juicy Cherry Tomatoes that make this dish so heavenly – nothing can beat homemade Pesto! I like mine with lots of garlic, so if you’re not a big fan then adjust accordingly. These noodles are topped with Gomasio (a mixture of Sesame Seeds & Salt) for some crunch, but you can just as easily replace it with finely chopped Almonds or Sunflower Seeds…You’ll be surprised by how filling this dish actually is!

Ingredients: (2 servings)

2 medium sized Zucchini

handful of Cherry Tomatoes, halved

1 Tblsp. Sundried Tomatoes, chopped

Gomasio to sprinkle on top (or finely chopped Almonds/Sunflower Seeds)

For the Basil Pesto: (from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking) – makes 1 cup

1 1/2 cups fresh Basil leaves, packed

1/4 cup plus 2 Tblsp. Pine Nuts

1/2 cup plus 2 Tblsp. Olive Oil

2 Tblsp. freshly squeezed Lemon Juice

2-3 Garlic cloves (I used 3…)

1/2 tsp. Sea Salt

1 tsp. Nutritional Yeast (optional)

 

Method:

– After washing the Zucchini, cut the tops & tails off and, using a Mandoline, julienne into long, thin strips (make sure they are not too thick). Place in a large bowl, along with the Cherry Tomatoes and Sundried Tomatoes.

– Combine all the ingredients for the Pesto in a food processor or high-speed blender, and blend until mostly smooth.

– Mix Pesto with Zucchini Noodles (you may only need half the batch), and top with Gomasio.

*Enjoy, guilt-free!

 

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Our Pad Thai…

 

I’ve been craving the Pad Thai we had on our holiday so badly, I had to try and re-create it! The meat-loving Boyfriend said he would be happy to eat this for dinner every day, so that must be a good sign…After many ruined attempts with a sticky noodle mess, we have realised that the secret to stir-fried Noodles is to dunk them in ice water once cooked, and then let them dry before adding to your veg. The key ingredients to Pad Thai are Rice Noodles, Bean Sprouts & Tomato Paste. The rest depends on the Chef…

Ingredients: (a modified version of the recipe in Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock)

1 pack Rice Noodles (flat ones would be more authentic, but i only had round…)

1/2 Red Onion, sliced

1 clove Garlic, minced

1 small Red Chilli, minced

a few Mushrooms, sliced

1 cup Carrot, julienned

bunch of Mange Tout, halved

handful Bean Sprouts, halved

1/2 cup Smoked Tofu, diced

Spring Onion, cut same length as Bean Sprouts

1 Tblsp. fresh Coriander, chopped

chopped Peanuts (optional)

Sauce:

3 Tblsp. Soy Sauce

2 Tblsp. Lime Juice, fresh

1 Tblsp. Tomato Paste

dash of Agave Syrup/sugar

hot sauce (if desired)

 

Method:

Cook the Noodles according to package directions. Soak in ice water, and leave to drain.

Heat oil in Wok and saute Tofu cubes until beginning to brown. Remove, and place on paper towel to absorb excess moisture.

– Heat oil and add Onion, fry until beginning to soften. Add Mushrooms & Garlic and saute about a minute more, then add Mange Tout, Carrots & Chilli and stir-fry 30 sec or so. Add Tofu, then pour in the sauce and stir-fry. Slowly add in the noodles, mixing gently. Then add Bean Sprouts & Spring Onion, another 30 sec.

– Sprinkle with Coriander and serve with chopped nuts & lime wedges.

(about 4 servings)

* The trick is to make it in batches so the noodles and veg can mix properly with the sauce, and you won’t get a clumpy mess…

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Following The pH Miracle: Balance Your Diet, Reclaim Your Health (which focuses on balancing the PH in your body by eating alkaline foods), I needed a dinner that would contain lots of veg (especially green ones), no wheat (incidentally, Buckwheat is wheat & gluten free despite its name), as well as no yeast (out goes the Soy Sauce)…And so this dish was thrown together – simple & fast, with a clean, fresh taste. The lemon juice, ginger & coriander give it so much flavour you won’t even miss the usual Stir-fry sauce! Mix and match with whatever vegetables you have on hand – I always tend to add as much as i can…

You will need:

(serves 2-4)

Buckwheat Noodles, half a packet

1 heaped tsp. Grated Ginger

1-2 Garlic Cloves, minced

1/2 Onion, sliced (Red Onion would work well too…)

1 Carrot, juilienned

1/2 Courgette/Zucchini, juilienned

1/4 Red Pepper, sliced thinly

1/4 Yellow Pepper, sliced thinly

Handful of Mange Tout

A few Green Beans, ends trimmed

Bunch of Bean Sprouts(white)

A floret of Broccoli, separated

Juice of half a Lemon/Lime (or more if needed)

Splash of Sesame Oil

Chopped Coriander, for sprinkling at the end

Sea Salt & Black Pepper, if desired

Method:

Boil the Noodles according to directions on packet. When cooked, drain and let cool.

– Steam the Broccoli for about 1 minute in a colander over a pot with boiling water. Set aside.

– In a pan/wok, heat oil (I use Canola or Peanut) on med-high until hot.

– Add onions and fry until turning brown, then add garlic & ginger and fry until they start to release their scent.

– Lower heat to medium, add Carrots, Zucchini, Peppers and fry until beginning to soften. Then add the rest of the vegetables and stir-fry for another 2-3 minutes, adding Lemon juice & Sesame Oil (If need be, splash with a bit of water and cover with a lid to speed up cooking – this will have more of a steaming effect).

– Mix in the cooked noodles, until heated up. Turn off heat, and garnish with Coriander.

= A scrumptious, alkaline meal!

 

 

 

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