Asian Veggie Noodle Bowl
I made this last week and my whole family was scraping the bottom of their bowls trying to get every last drop
pack of soba noodles or brown rice/quinoa spaghetti
4 c chopped broccoli - cut into small pieces - about 1/2-3/4 inch florets
2 carrots chopped into matchsticks
1 c sugar snap peas cut into 1/2 inch pieces
2 red peppers diced into 1/2 inch pieces
1 8 oz package of sprouted tofu drained and cut into 1/2 inch pieces (optional)
1 small can water chestnuts cut into small pieces (optional)
1/4 c cashew pieces
1/4c + 3 T low sodium tamari
3-4 T rice wine vinegar
1/4 t ginger
1/4 t red pepper flakes (more if you want a kick)
1 t toasted sesame oil
shaker jar of sesame seeds to shake on
Cook the noodles according to the directions then drain.
Broth sauté the broccoli, peas and peppers then after a few minutes the carrots until they are tender but still a bit crisp (not soggy). Here is a water sauté demo if you don’t know how to broth sauté. GREAT technique to know!!! He uses water but I like to use veggie broth or stock. https://www.youtube.com/watch?v=xH7nzsAFUE4 . JD never believed veggies would taste good without oil and now he doesn’t like them with it.
Toast your cashews on a hot pan until they are light brown. I have also used already toasted cashews.
Coat a pan lightly with spray coconut oil and heat your tofu until it has a bit of a brown sear on it.
Combine tamari, rice wine vinegar, ginger, red pepper flakes and sesame oil. You can definitely play around with this sauce. I have added more rice vinegar and more ginger depending on the mood I'm in. Also more red pepper flakes if you want more of a kick.
Add noodles, tofu, and water chestnuts to veggies and pour sauce over. Gently combine and heat up until everything is coated with the sauce. Next add the tofu and continue to combine gently so it doesn’t fall apart. Add the cashews and shake on sesame seeds right at the end.
Play around with the veggies. I have added cauliflower, and napa cabbage and it was amazing. If you like green onions throw them on there as well. We are not big fans, so we don’t but go for it if you are!
Brown rice pasta veggie lasagne
14-oz. pkg. firm tofu, well drained
½ cup chopped fresh basil
⅓ cup chopped fresh Italian parsley
⅓ cup pine nuts, toasted
2 cloves garlic, peeled (I don't use, but do if you like garlic)
2 Tbs. lemon juice
1 tsp. salt
2 T nutritional yeast (optional)
½ tsp. red pepper flakes
¼ tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into ½-inch slices (about 3 cups)
1 very thinly sliced large eggplant
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
1. Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, nutritional yeast, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
2. Put oil and zucchini and eggplant in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender. Don't worry too much because it will be bake long enough to soften up.
3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini/eggplant mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.