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Posts Tagged ‘edamame’

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During the whole Team Lean Challenge I did with my friend, Rachel, I cut out a ton of bad food. I realized if it was in my house, I would eat it. I’m looking at you bread, pb and chocolate chips. I may not have cookies in the house but combined, you make an amazing 9pm snack.

At the top of my list was pasta. It’s just so easy! I mean, I could roast a ton of veggies which takes forever… or I could just heat up some noodles and dump some sauce on it/cook up roman noodles/pour boxed mac and cheese into a pot.

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See. Pasta had to go.

But the week of the bombings in Boston, a friend of mine was planning a potluck for Sunday as a way to end what had been a very stressful week on a positive note. It was a great idea! I brought this and all the non-vegans ate it up. I had no leftovers!

Of course, it was so delicious, I was dying to make it again, fitness challenge or not! When I made it for just me, I pumped up the veggies significantly and added some tofu for an extra kick of protein. The result was a super creamy, veggy-packed noodle fest. So delicious!

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Peanutty Noodles and Veggies
adapted from Chloe Coscarelli’s Peanutty Noodles recipe found in Chloe’s Kitchen and on line at KATU.com
s
erves 4 to 6

  • 1 pound brown rice noodles
  • 1 block of tofu, pressed and cubed
  • 1 cup coconut milk
  • ½ cup water
  • ¼ cup maple syrup
  • ¼ cup soy sauce
  • ½ cup peanut butter, chunky or creamy
  • 1 tablespoon chili-garlic sauce
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 2 carrots, peeled and shredded
  • 1 cup of edamame (no shells, thawed if using frozen, which I did)
  • 1 red pepper, diced
  • 3 scallions, trimmed and thinly sliced
  • ½ cup peanuts, roughly chopped, for garnish

Instructions:
Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.

Heat some sesame oil in a skillet. Saute tofu in the pan until golden. (if you prefer your veggies cooked, you can also throw them in with the tofu at this time. I sauteed my edamame with the tofu but left my peppers and carrots raw). Set aside.

Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. (this will look so gross when it’s all going into the pan and you will definitely be thinking “eeew! this is going to taste weird.” It won’t. Trust me.) Let cook over medium heat, whisking frequently, until sauce comes together and thickens.

Remove from heat and mix in lime juice and sesame oil.

Toss hot noodles with the sauce, tofu and veggies.

Garnish with peanuts and scallions and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.

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I had fro-yo three times last week and may or may not be planning to share some Game of Thrones-themed cupcakes with you later in the week. Yeeeah…clearly, the fitness thing is over. Good thing I haven’t given up on the exercise!

PS. This would be great for a memorial day cook out. It tastes good hot or cold and it doesn’t scream, LOOK AT ME I’M VEGAN! well…maybe leave out the tofu if your hanging with all carnivores…

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I know that there has been a lot of groaning about the weather on this blog lately due to the fact that I seriously dislike the summer. It’s all hot and sticky and I’ll all sweaty and cranky. It’s not my favorite season.

But, I will grudgingly admit, summer has its perks. Ok, maybe just one- fresh produce! I am loving going to the farmers markets on the weekend and getting fresh fruits and vegetables. Even the grocery stores have more selection. I went into Whole Foods this weekend and the produce area was packed. It was like a Produce Utopia! I had to fight to stick to my very specific grocery list  and not buy one of everything, which was really really hard!

With that said, I’ve been eating a ton of salads. It’s so easy just to cut up a bunch of fresh fruits and veggies and dump them in a bowl. This means I’ve been seriously slacking in the hot meals area lately. The closest I come to my stove is to make a big pot of grains to get me through the week and then I avoid it like the plague.

But last week, my new favorite blog, Rabbit Food For My Bunny Teeth, posted this recipe and I couldn’t get it out of my head. I don’t know why- It’s just a stir-fry. But I think its close enough to my “cut-produce-up-and-dump-in-bowl” theory that I was convinced I needed to make it.

And I’m SO glad I did. It is insanely delicious.

Cashew Ginger Rice Bowl
from Rabbit Food For My Bunny Teeth

 Serves 1

1/2 cup cooked brown rice ( I used brown Basmati Rice)
1/2 cup unshelled edamame
1/2 cup bell pepper, diced (approximately 1/2 of the pepper)
1/2 cup onion, diced (approximately 1/2 of the onion)
1/2 cup carrots, shredded (approximately 1 large carrot)
1/2 cup spinach
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp chopped cashews
1 tsp low sodium soy sauce or tamari
1/2 tsp fresh grated ginger

Cook brown rice according to package instructions.

In a medium pan, combine the vegetable broth, soy sauce, and ginger together over medium heat. Add the bell pepper, onion, carrots, and the spinach. Cook the vegetables until they absorb most of the cooking liquid and become tender. Add in the unshelled edamame and stir until cooked. Add the cooked brown rice and gently mix into the vegetables. Top with chopped cashews. Serve hot.

I can’t tell you why I love this recipe so much. Maybe it’s simply because I was craving something hot. More likely though, this recipe just has the right mix of veggies. All the health articles I read say you should eat lots of different colored produce so your getting all sorts of nutrients and this recipe definitely has color!

And if you haven’t checked out RFFMBT, yet, definitely do so. Catherine has a great story to share, yummy recipes and a revamped food pyramid that I love. She also has a section that shows what you should be eating for each meal and what 1 portion equals. For instance, one portion of quinoa is not a bowl full- it’s actually only 1/2 cup. Definitely good to know!

And make sure to keep checking in this week. I was very productive this weekend and managed to actually make more then one thing! Yeah for regular posts on WV again =)

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