Although not technically noodles, this grated papaya salad is similar in texture.
1 medium green (unripe) papaya, grated on the large setting
4 green onions, chopped
2 TBL Braggs
1 TBL rice vinegar
juice of one lime (or 1.5 limes if they are not very juicy)
1/2 tsp garlic powder
1/2 (or more) roasted peanuts
1/2 block smoked tofu, sliced
Siracha to taste
Grate papaya, mix in other ingredients. Top with peanuts and Siracha.
What could be better than purple noodles?
2 garlic cloves, chopped
1 TBL oil
1/4 cup cilantro chopped
2 TBL Braggs
1 lb mushrooms, chopped
4 oz dry yam noodles, soaked in water for 20 minutes until soft, then drained
2 TBL lime juice
1/2 tsp cayenne
2 shallots; finely sliced
1/2 c. scallion chopped
2 celery stalk with leaves chopped
1 small carrot; finely chopped
1/2 package broccoli florets
1 jalapeno, sliced
salt and pepper to taste
Saute garlic and mushrooms, then add other vegetables and cook about 5 minutes, until carrots are soft. Toss in noodles, lime juice, Braggs. Taste for seasoning, and add salt and pepper as needed. Serve in bowls with fresh lettuce and top with Siracha.
Adapted from this recipe for Yam Wun Sen.
What a good looking salad! What a fine looking cat!
The salad is simple; super greens, peas, and shredded carrots. For the dressing, mix together 2 TBL peanut, 1 TBL Braggs, 1 TBL rice vinegar, 1 tsp fresh ginger, 1 diced shallot, 1-2 TBL water. Easy!
We’re pretty obsessed with our CSA 🙂 For Cinco de Mayo we made a salad with our CSA lettuce, roasted white corn, beans, salsa, mushrooms, and guacamole.
This is a salad of awesome: bbq tofu, mushrooms, broccoli, black beans, greens, guacamole!
For the tofu:
1/2 block firm tofu (we use sprouted tofu), cubed
8 oz mushrooms, quartered
1 tsp chipotle chili powder
3 TBL ketchup
2 TBL apple cider vinegar
1 TBL Braggs or soy sauce
1/2 tsp black pepper
1 tsp garlic powder
1 tsp olive oil
Heat olive oil in a dutch oven, saute tofu until golden on all sides. Add mushrooms, cook 1-2 more minutes. Add remaining ingredients and stir well. Cook about 10 minutes on low until the tofu absorbs most of the sauce.