Posts Tagged ‘entree’

This was tonight’s yummy dinner, which is also another one of my “go-to” dishes for potlucks. As you can see by now, I do go to a lot of potlucks!

It is the kind of dish that makes lots of people happy. It’s vegan, dairy-free, nut-free, and gluten-free, if you use rice pasta like we do.

It’s got soy though. You can’t please everyone. But you can sub chicken for tofu if someone does have a soy allergy. And if they have a chicken allergy, well then, sheesh, I’m all out of ideas.

This is also a child-friendly way for me to get some veggies into Ecogirl. She loves trying to twirl her noodles around her fork, Italian-style, until she gives up and just shovels it in with her hands.

ServeĀ hot for dinner, then refrigerate to enjoy cold the next day.

Two meals in one. It’s the gift that keeps on giving.

Sesame Noodles

  • 1 lb long whole wheat or riceĀ pasta (fettuccine, spaghetti, anything long)
  • 1/3 cup sesame tahini
  • 9 Tbsp Bragg’s Liquid Amino Acids, or soy sauce
  • 9 Tbsp rice wine vinegar
  • 3 Tbsp sesame oil
  • 3 Tbsp honey
  • 6 cloves of garlic, minced or through a garlic press
  • 1 lb diced extra firm tofu, wrapped in cloth and pressed to remove excess liquid (can sub 1 lb cooked diced chicken if you’re feeling particularly carnivorous)
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 3-4 carrots, grated on largest grater setting
  • 2 cups chopped broccoli
  • 1/2 of a red pepper, diced
  • Several handfuls of mung bean sprouts
  • 3 scallions, sliced into thin rings, whites and greens separated
  • 1 Tbsp sesame seeds
  1. Cook pasta according to manufacturer’s directions. (If using rice pasta, make sure to rinse with cold water in strainer to prevent it from getting overcooked and gummy.)
  2. While waiting for pasta water to boil, put into a small sauce pan: tahini, Bragg’s or soy sauce, rice wine vinegar, sesame oil, honey, and garlic.
  3. Bring sauce to a boil, then lower to a simmer for five minutes. Add tofu (or chicken) to the sauce and remove from heat.
  4. In same large pot in which you made the pasta, turn heat on medium-high and add EVOO.
  5. When oil is hot, add carrots, broccoli, red pepper, and scallion whites and saute for a few minutes.
  6. Turn heat down to low, and add drained pasta, mung bean sprouts, scallion greens, and sauce with tofu in it.
  7. Toss well, then sprinkle top with sesame seeds.
  8. Serve hot for dinner, serve leftovers (if any) the next day.

This recipe makes more than you think it will because of all the veggies. However, if you are feeding a small army, it can be doubled with great success.

Do feel free to experiment with any other vegetables you like. If you do, please come back and share how you tweaked this recipe and made it your own.


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