Three Taste Noodles

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Okay, so what is this mess of a pic above? Pure goodness, thats what! I swear…do not be scared of the ingredient list. It is a mis-match of salty, spicy & sweet and turns out to be the perfect combination!

On to the weird but amazing concoction…

  1. With a vegetable peeler make long thin strips from 2 large summer squash & put strips in bowl (skin & all)
  2. In a side bowl mix: 2T almond butter, 2T Braggs Amino Acid, 1T chopped fresh basil leaves, 1T fresh minced rosemary & 2t curry powder – stir until all is blended well
  3. Then slice up 1 small jar of anchovy filets that are packed in oil (Trust me, super tasty!) & 3/4C pitted kalamata olives to the squash bowl
  4. Combine liquid bowl into the squash bowl & mix with hands – get messy & make sure the juice gets over every little last piece

Serve immediately or keep in an air tight container in the fridge. This will last several days & flavors keep on forming! And honestly this could be served as a summer side salad at a party or a just a main dish like I did it! Hope you enjoy.

Nutritional Info Per Serving (Serves 4): 150 calories – 11 grams of fat – 7 carbs – 5 grams of protein 

Continue reading for the ingredient list & original recipe.

Continue reading

Meatless Monday: Asparagus & Tofu Spring Roll

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Regardless of yet another winter storm headed our way I am springing into spring with these rolls! Lunch, appetizer or dinner this a a great dish – flavorful & so light. Hope you enjoy!

  • Drain and slice Nasoya Firm Lite tofu into 10 equal rectangles, then cut each piece into 4 strips 
  • Grab skillet & spray with cooking oil – sear strips of tofu until golden brown, set aside
  • In a pot steam 20 trimmed  (6″) asparagus spears until tender crisp, drain then cut lengthwise, set aside
  • Fill a bowl with hot water and soak one rice paper wrapper at a time, let soften (15seconds) and  remove, let excess water drip off & lie flat on a clean/dry surface
  • Center 2-3 tofu strips in the bottom portion of the wrap – leaving a 1″ border on either side
  • Layer with 3-4 asparagus halves, 2 pieces of sliced avocado, shredded carrots & a few leaves of both fresh mint and fresh basil
  • Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go
  • Repeat until all of your fillings are used

For Dipping Sauce:

  • Whisk together: 1/3C braggs, juice from 1 lemon, 2T orange juice, 2T mirin & 1/4t fresh ground red pepper

Cut each roll in half & serve with dipping sauce!

I made the original recipe yesterday, which can be found here. Only thing different from the above is the use of salmon instead of tofu. I baked 5oz of salmon at 400degrees for 20minutes. It was just as simple & delicious!

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Nutritional Info Per Tofu Roll (Makes 10 Rolls): 65 calories – 2 grams of fat – 9 carbs – 5 grams of protein
Nutritional Info Per Salmon Roll (Makes 10 rolls): 80 calories – 3 grams of fat – 9 carbs – 5 grams of protein
 
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