Ready In: 45 minutes
1 medium yellow onion, peeled and thinly sliced
1 medium carrot, peeled and julienned
6 ounces shiitake mushrooms, stems removed
6 cloves garlic, peeled and minced
1 tablespoon minced ginger
2 cups sliced bok choy
4 cups Vegetable Stock or low-sodium vegetable stock
2 tablespoons low-sodium soy sauce
Zest and juice of 1 lime 1 serrano chile, stemmed and sliced into thin rounds (for less heat, remove the seeds)
6 ounces brown rice noodles, cooked according to package directions, drained, and kept warm
1 cup mung bean sprouts
½ cup chopped cilantro
Once the ingredients are prepped for this soup, the dish comes together quickly.
Sautéing the vegetables first shortens the stewing time, so there’s no need to spend long hours over a soup pot. This is a great onepot meal that makes serving dinner a snap.
1. Place the onion, carrot, and mushrooms in a medium pot and sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the garlic, ginger, bok choy, vegetable stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.
3. Reduce the heat to medium, and simmer for 10 minutes.
4. To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro."
Fonte e imagem: http://www.forksoverknives.com/recipes/thai-noodle-soup/
"Makes 2 Servings
Ready In: 15 minutes
8 ounces Chinese wheat noodles, udon noodles, or soba noodles
4 green onions, sliced
¼ cup pickled mustard greens or pickled cabbage
1 ½ teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon chili paste
1 teaspoon toasted sesame seeds
This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili vinegar soy sauce, to the soft, succulent noodles.
1. Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.
2. Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.
3. Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds.
Notes: Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook.
Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds.
The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles."
|Keepin' it Kind|
"Makes 5 Cups
Ready In: 15 minutes
4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
1 small red onion, peeled and diced small
2 cloves garlic, peeled and minced
Zest of 1 lime and juice of 4 limes
1 jalapeño pepper, minced (for less heat, remove the seeds)
1⁄2 cup chopped cilantro
Sea salt to taste
1 avocado, coarsely chopped
Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.
From Forks Over Knives - The Cookbook
Instructions: 1. Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving."
Fonte e imagem: http://www.forksoverknives.com/recipes/chickpea-avocado-salad-2/