Rice Noodles (Yay!) With Green Pea Shoots and Grape Tomatoes
Use fresh rice
noodles for this, if you can find them. But dried will do. Fresh noodles take only a moment to cook, so once they are added to boiling water, add the green pea shoots, drain them almost
immediately and then turn them into a serving bowl. Toss these with very
small grape tomatoes and the following sauce:
Mix together shoyu, fresh lime juice, thin matchsticks of ginger, minced
garlic, a bit of orange juice.
Slice cotton tofu into rectangles approximately a quarter inch
thick. Coat a baking tray with a mixture of sesame oil and grapeseed oil.
Move the tofu around on the tray to coat the underside with the oil, then
turn it over and sprinkle the top with lots of white sesame seeds. Don’t use
black sesame seeds on white tofu because they look like something that
should not be there (a bit like bugs). Salt lightly and broil for 5 minutes
or bake for 15 to 20 minutes, checking periodically. The tofu will brown
somewhat, the seeds will turn a golden colour, but it is best not to allow
the tofu to dry out too much.
Peppers and Snap Peas
Cut cubanelle and red peppers into
bite-sized pieces. Trim the ends from the snap peas. Heat a griddle and use
a very small amount of grapeseed oil to sauté the vegetables, beginning with
the snap peas as they take longer to cook. Add the peppers and continue
sautéeing. Then mix some black bean sauce with a little water, pour it over
the vegetables and continue to cook until most of the water evapourates.
Would you like to do to Vegetarian Meals That Aren't Just Brown Gack?