Sweet potato noodles have an amazing texture and they don't break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries. 1 pack of sweet potato noodles cooked as directed on the package1 block of tofu (any firmness is fine) 1/2 an onion diced1-2 cloves of garlic diced1 Tbsp sesame oil (or just water if you have a non-stick pan) 1 diced carrot1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)2-3 cups of washed soy bean sprouts or mung bean sproutsRice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to tasteChopped
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit, yogurt and seeds. Mix these ingredients together in any ratio you like:Black sticky rice (either hot, warm or room temperature)BananaHemp milk fortified with B12 and Vitamin DSesame seeds (just a sprinkle)Ground flax seeds (just a sprinkle)Unsweetened vegan yogurt (Kite Hill is a great brand) How to cook black sticky rice: Use a rice cooker on the brown rice function. Rinse twice. Measure the water by resting your fingertip on the surface of the rice in the rice cooker and adding water up to the first line on your finger (about an inch.
These are the ultimate healthy travel food. Brown rice has protein and fills you up, the nori has minerals and umeboshi alkalizes sugars and calms you. The pickled plums also preserve the rice balls, which can stay good for days unrefrigerated. You won’t need to worry about finding something wholesome and satisfying when you are traveling if you pack a few of these. I got this recipe from the coauthor of The Great Life Cookbook Lewis Freedman while we were waiting to fly out of gate B12. Ha! https://youtu.be/SI63BIH51HM Makes 4 pucks 2 cups cooked short grain brown rice (can be leftover rice that has
Picture a rainbow of bibimbap vegetables on a bed of steamed rice. Steamed sweet potato noodles that hold form and flavor so nicely mingle on your plate with succulent mushrooms and sesame seeds. And there’s red pepper speckled throughout the magical fermented goodness of kimchi on the side. Crisp, vibrantly colored lettuce leaves open to whatever filling you want to pop into your mouth. Korean food is beautiful. [caption id="attachment_9555" align="alignleft" width="300"] Bibimbap ingredients[/caption] Tip: Keep like colored ingredients separate on a plate. Ex: Put carrots in between green zucchini and cucumbers [caption id="attachment_9557" align="alignleft" width="225"] Delicious “perilla” leaf in mint family we used for lettuce
Creamy vegan deliciousness coating hearty whole grain noodles with splashes of fresh green leaves. So good. Cooking and prep time is 25 min. 4-6 servings16 oz. bag of whole wheat or brown rice shells (little noodles)3 Tbsp. Sriracha3 Tbsp. tahini1/8 cup chopped olives1/2 cup sliced mushrooms1/4 cup chopped parsley1/2 cup chopped spinach1/8 cup nutritional yeastCook noodles according to instructions in one pot while preparing the other ingredients in a frying panCook the mushrooms on medium heat in just enough water to cover the bottom of the frying panAfter the mushrooms are soft add the olives for a couple minutesAdd the tahini and sriracha
This gluten-free vegan recipe makes yesterday’s vegetable platter into a satisfying meal. Like traditional Thai food, this recipe uses a combination of salty, sweet, sour and spicy ingredients to enhance the flavor of the vegetables. Prep and cooking time 20 min (not counting cooking the rice). Makes 2 servings. 2 cups of cooked brown rice half an onion diced 1 clove of garlic diced 3-6 oz tofu cut into half-inch squares 1 tsp sesame oil (or vegetable broth) 1 tsp coconut oil or any vegetable oil (or vegetable broth) 1 cup of a mix of diced vegetables (carrot sticks, peppers, broccoli, cherry tomatoes, etc)
I love tofu scramble for breakfast or brunch. But sometimes I feel like it's way too much tofu and not enough whole grains. That's why I add brown rice and make this dish truly kick-ass. 1 tsp sesame oil and vegetable oil (any combination) OR 1 tbsp vegetable broth 1 block firm tofu (12-14 oz) crumbled 1/4 onion chopped 1 clove garlic crushed 1/4 tsp of turmeric 1 1/2 cups leftover cooked brown rice 1 medium carrot chopped 1/2 cup mushrooms chopped 1 cup broccoli chopped 1 tbsp soy sauce 1 tsp rice vinegar 1 green onion chopped (optional for garnish) sliced cucumber