Tag Archives: spicy noodles

Loaded Veggie Spicy Noodles

by

0

This was SO GOOD! My hubby and I both devoured the leftovers too… so did our toddler!

Loaded Veggie Spicy Noodles

Toddler Approved!

This is made from a few other recipes – GREAT way to use up leftovers! I’m sure you could use any variation of this recipe with great success.

This is another awesome recipe from Melomeals!! She rocks! I changed the original recipe and added more veggies. I have to add kale to everything! I keep shredded carrots on hand for salads and wraps so I dumped some of those in too.

Loaded Veggie Spicy Noodles 

  • 1 box whole wheat pasta – I used regular
  • 1 c pasta cooking water
  • 1/2 cup Chipotle Hummus (leftover from a batch I made the day before – used the other half to make the Chipotle Broccoli Quinoa Soup)
  • 2 T minced fresh ginger
  • 2 cloves garlic
  • 3 T Ketchup
  • 2 T Siracha
  • 1 T Toasted Sesame Oil
  • 2 T Apple Cider Vinegar or Lime Juice – I used lime juice
  • cooked tofu & leftover veggies – I used my batch of Gingered Tofu & Zucchini
  • 1 32oz package of baby portobello mushrooms, sliced (Costco)
  • 1 bunch Lacinato kale, destemmed and chopped
  • 1 bunch of collard greens, chopped (you could use anything here, really)
  • 1 large onion
  • 1 large green pepper
  • 2-3 cups shredded carrots
  • Cilantro/Peanuts for garnish
  • Soy Sauce/Pepper to taste

Method:

  1. Cook pasta, reserve water
  2. Saute green peppers, onions and garlic until soft
  3. Add mushrooms, saute until soft, add water if needed to prevent sticking
  4. Add kale and collards, cook until wilted
  5. Add shredded carrots and stir, allow carrots to heat
  6. Mix together ketchup, hummus, sesame oil, ginger, sriracha (if using – or add at the end), Apple Cider Vinegar or Lime Juice and stir until smooth
  7. In a skillet, add the pasta, sauce ingredients , Gingered Tofu & Zucchini, mushroom/kale/carrot/veggie mix and thin out with the pasta water as needed.
  8. Heat through and add the cilantro/soy sauce and pepper to taste

Saute green peppers, onions and garlic... add mushrooms and saute until soft

Add kale and collards, cook until wilted. Add carrots and stir, allow to heat

Mix ketchup, ginger, sesame oil, lime juice together

Add hummus and stir to combine

Drain pasta, add sauce mixture and toss well

Add veggie mixture and Gingered Tofu & Zucchini and toss well

YUMMY!

Top with cilantro and soy sauce (if desired)

Gingered Tofu & Zucchini (AND a little chit-chat)

by

3

I’m a wee bit behind on blog posts… about 30 to be exact! Oops! My son will be 6 months old tomorrow, we moved him into his crib last month (our computer is in his room – my office/his room type of thing) and it’s been hard to get on the computer for any length of time. I cranked up his white noise machine tonight so I can get some of these posts out to you!

He starts solid food tomorrow too… yay!! Baby food recipes coming your way!

Anyways, we have made a few changes to our diet over the past month with the help of an awesome plant-based Registered Dietician – Elisa Rodriquez from EatUrVeggies.com. She’s helped us a A TON and I’ve never felt better! I started Crossfit three months ago and I am SO HAPPY with my overall appearance right now… I look and feel better than I did BEFORE I had both of my kids!!

If you need a little push or a little direction with your plant-based diet, talk to Elisa!!! She’s awesome and very reasonably priced!

A few of the changes we’ve made from this learning process:

* Cut out added oils and salt

* Stopped eating bread more than twice a week MAX

* Switched to eating more whole foods (cut out flour, etc… well, for special occasions!)

SO you may see my recipes changing a bit. I need to post the ones I’m behind on but after that you may see a change in the type of recipes I choose to cook OR I will be altering them to suit our new dietary path. 🙂

OK! Onto the food!

This recipe is from one of my favorites – Melomeals Vegan For $3.33 A Day… LOVE HER!! This is a really easy recipe, perfect for a busy evening!!

Gingered Tofu & Zucchini

My daughter loves this! I serve this over quinoa or brown rice OR I make it into Spicy Noodles! (Post to follow… that’s a GOOD RECIPE!)

Gingered Zucchini and Tofu
  • Cooking spray
  • 7 oz extra firm tofu cut into small cubes – I used one block Trader Joe’s Organic High Protein Tofu
  • 1 large zucchini,  medium chop  I used 3 for extra veggies
  • 1 large onion, diced
  • 5 large cloves garlic, chopped
  • 3 tablespoons fresh ginger, minced
  • ¾ cup water
  • Smoked Sea Salt to taste
  • Soy Sauce to taste
  • Black Pepper  to taste
  • Siracha if desired, to taste
  1. In a screaming hot cast iron (medium high heat) add the tofu, onion and zucchini. Let it stay there until the tofu starts to come away from the pan. This will give it a nice caramelization.
  2. Now add the garlic and ginger along with the water and a pinch of salt.
  3. Stir well and cover for 5 minutes, add soy sauce, more smoked sea salt, pepper and siracha to taste

Tofu, zucchini & onion ready

Add to HOT pan

Now add garlic, ginger and water

Add soy sauce, pepper, smoked salt and sriracha to taste