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1.16.2010

Roasted Vegetables | Pad Thai | Ginger Noodles

Cous Cous with Garlic Roasted Vegetables
This is the easiest meal ever. No recipe needed. Take whatever vegetables that you have on hand that day, drizzle them with some olive oil and sprinkle with sea salt. Broil them in the oven for 10 or 15 minutes, or until they are tender and caramelized. In the meantime, cook up some cous cous in some vegetable stock. When veggies are done, serve up a bowl of cous cous and top with a heaping serving of vegetables. We used:
  • mushrooms
  • 6 cloves of garlic (whole)
  • green peppers
  • sweet potatoes
  • zucchini
  • tomatoes are delicious in here, but I left them out for Steve's sake

Vegetarian Pad Thai
(Pad Thai might be my favorite food. I have a recipe that I always use... but this one is modified for the DF.)

1/4 lb. rice noodles
8 oz firm tofu, cubed
4 oz bean sprouts
1 bunch green onions
1/2 cup crunchy peanut butter (I make my own PB and then add extra peanuts later)
3 T soy sauce
2 T chili paste
1 1/2 T rice vinegar
1/2 T lime juice
2 cloves garlic (finely chopped)
drizzle of sesame oil

In medium bowl, mix peanut butter, soy sauce, chili paste, vinegar, lime juice, and garlic. Set aside. Boil rice noodles for about 4 minutes (or as package suggests). In large skillet or wok, saute tofu in small amount of olive oil until golden brown on all sides. Add in washed bean sprouts, chopped green onions, and drizzle with soy sauce. Add noodles and peanut butter sauce. Mix until all is heated and serve!

Ginger Poached Noodles

4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, trimmed
4 ounces dried spinach noodles, soba, or noodles of your choice (I used rice noodles)
1 - 2 tablespoons or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)

Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

2 comments:

Emma Wuebben said...

Loved the ginger noodles!

Kristen Macke said...

Thanks for testing out my recipe with me!