Noodles and Vegetables with Sesame Dipping Sauce:
What you will need
Dipping Sauce:
1/4 cup of low sodium tamari
2 tbs of lime juice
2 tbs of minced fresh ginger
4 cloves of garlic
1 tbs of agave nectar
1 tbs hot chili sauce
1 tbs of toasted sesame oil
Noodles and Vegetables:
4 baby bok choy, quartered lengthwise
4 large carrots, peeled, thinly sliced on sharp diagonal
8 oz of snow peas
1 14 oz package of firm tofu, drained, patted dry, and cut into 2- 1/2 inch pieces
8 oz of thin rice noodles
3 green onions, thinly sliced
1 1/2 tsp of toasted sesame seeds
To make dipping sauce:
Blend all ingredients until smooth and set aside.
To make veggies and noodles:
Set steamer rack in large skillet and add one cup of water to bottom of skillet. Bring to a boil over high heat. Arrange bok choy on rack, reduce heat, to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas and tofu to rack, and steam two minutes more.
Cook noodles for about 3 minutes, and remove from water with tongs. Divide among bowls and top with veggies, green onions and sesame seeds. Dip into sauce while eating.
Seitan Meatballs with Winter Tomato Sauce:
What you will need
Tomato Sauce:
1 15oz. can of diced tomatoes
3 tbs of olive oil
3 cloves of garlic, minced
2 tsp dried basil
Seitan Meatballs:
1 16oz package of seitan
1/2 cup of pecans
1/2 cup of whole wheat breadcrumbs
1/4 cup of fresh parsley
1/4 cup of chopped fresh basil
3 tbs of olive oil
3 cloves of garlic, minced
1 tsp low sodium soy sauce
1/8 tsp dried oregano
1 tsp egg replacer powder
16oz of whole wheat pasta
To make tomato sauce:
Simmer all ingredients in partially covered sauce pan. season with salt and pepper
To make Seitan Meatballs:
preheat oven to 400 degrees. Coat baking sheet with cooking spray. Blend seitan in food processor until crumbly. Add pecans and pulse until combined.
Transfer to a bowl, and stir in breadcrumbs, herbs, 1 tbs olive oil, garlic, soy and oregano.
Whisk egg replacer with 1/4 cup of water until frothy. Fold egg replacer into seitan mixture.
Shape mixture into 18 balls, place on cooking sheet and bursh with 1 tbs of olive oil. Bake for 20 minutes, turning once, or until crusty and lightly brown. Meanwhile, prepare pasta. Devide among bowls, top with sauce and meatballs, and serve.
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