Butch Femme Planet - View Single Post - Vegan/Vegetarian Thread (discussion, recipes, laughs)

nycfem · 11-11-2012, 06:22 PM

Missed lunch because I got caught up at the gym, big dinner that was rather yummy:

-arugula salad w/a dressing I made from: balsamic vinegar, apple cider vinegar, dijon mustard (Amy's), garlic, and canola oil. I added to greens: toasted pumpkin seeds, tart green apple, artichoke hearts, and a healthier version of facon bits (soy protein w/smoke flavor).

-stir-fry made with nasoya brand shirataki noodles, some soy "chicken" strips, orange bell pepper, mushrooms, onion, curry powder, chili powder, tumeric, cashews, and hot chili sesame oil. I have to say that the shirataki noodles absorbed the spices so well. I used very thin noodles that were quite like rice noodles in their texture. The curry and the shirataki noodles tasted a lot like the dish "Singapore Mai Fun" (a favorite of mine).

I'd never stir-fried shirataki noodles before, and I have to say it was quite delicious. For spicy stuff, I think shirataki actually work much better than grain noodles. Shirataki absorbs better and is lighter. To stir-fry shirataki noodles all that need be done is to wash them and dry-fry them until they are pretty dry, and then add everything else.

11-11-2012, 06:22 PM	#563
nycfem Moderator How Do You Identify?: femme sub Preferred Pronoun?: Baby Grrl Relationship Status: Attached Join Date: Nov 2009 Location: NYC Posts: 6,793 My Photo Gallery Thanks: 52,987 Thanked 21,488 Times in 5,101 Posts Rep Power: 21474855	Adventures in Shirataki Land Missed lunch because I got caught up at the gym, big dinner that was rather yummy: -arugula salad w/a dressing I made from: balsamic vinegar, apple cider vinegar, dijon mustard (Amy's), garlic, and canola oil. I added to greens: toasted pumpkin seeds, tart green apple, artichoke hearts, and a healthier version of facon bits (soy protein w/smoke flavor). -stir-fry made with nasoya brand shirataki noodles, some soy "chicken" strips, orange bell pepper, mushrooms, onion, curry powder, chili powder, tumeric, cashews, and hot chili sesame oil. I have to say that the shirataki noodles absorbed the spices so well. I used very thin noodles that were quite like rice noodles in their texture. The curry and the shirataki noodles tasted a lot like the dish "Singapore Mai Fun" (a favorite of mine). I'd never stir-fried shirataki noodles before, and I have to say it was quite delicious. For spicy stuff, I think shirataki actually work much better than grain noodles. Shirataki absorbs better and is lighter. To stir-fry shirataki noodles all that need be done is to wash them and dry-fry them until they are pretty dry, and then add everything else.