I have tried cooking with these noodles several times, but never happy with the results until now. I went with an Asian-inspired flavour theme and will definitely make these again. My first son gobbled his up (albeit with ketchup added- something his uncle did as a kid). My second son (the picky one) enjoyed the flavour, but not the texture. And my husband's taste buds weren't working properly as he didn't enjoy it. Thanks to my taster who shared a bite with everyone in her family to confirm it was really good.
I enjoyed it a bit too much and went back for seconds.
First, cook the black bean spaghetti.
Bring a lightly salted pot of water to boil hard, then add the noodles. I broke mine in half as I added them, and ended up with about 3 cooked cups of noodles. Stir, turn the heat down to medium, and set the timer for 5 minutes. At that time, drain the noodles in a mesh colander, and rinse repeatedly, using your clean fingers to ensure the noodles aren't clumping together.
Pour back into the pot, and add 1 tbsp of sesame oil, and again mix with your clean fingers to ensure the noodles are all separated. These noodles tend to stick together. Set them aside.
Second, mix up the spice blend.
1/8 tsp mace
1/2 tsp powdered ginger
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp cayenne
1/4 tsp onion powder
Third, cut up your vegetables, and measure your oil/soy sauce.
1 tsp vegetable oil
1 yellow onion, sliced thinly
3 large mushrooms, sliced thinly
3 carrots, julienned (or buy matchstick carrots, for a quicker meal)
1 zucchini, julienned or sliced thinly
1 head bok choy, washed and sliced similar to celery. Keep the leaf portions separate from the stalk portions.
3-4 cloves of garlic, minced
1 tbsp soy sauce (I used low sodium)
Fourth, manage your garnishes.
3 green onions, sliced
peanuts (optional- I loved mine more when I added peanuts)
Get out a zester and confirm you have frozen ginger root
Heat oil in deep skillet, and add onions and mushrooms. When those are softened, add carrots, zucchini, and the stalk portions of bok choy. Stirring frequently, cook until carrots start to soften. Add the spice blend, garlic, and leaf portions of bok choy. Stir that in, then add the black bean noodles, mixing in until evenly distributed with the vegetables. Add soy sauce if you need the liquid.
Remove from heat, and use tongs to sort into bowls. Sprinkle with green onions, sesame seeds, and top with freshly grated ginger. I used about a tablespoon of peanuts in my bowl, too.
I hope you love these as much as I did! Please remember this, like most of the recipes on my website, is an original recipe, developed and tested in my own kitchen. Feel free to share it, but please cite my authorship.
We've been adding vegetarian meals to our monthly meals. This recipe started out as a meatless chili on the stovetop but turned into an oven-baked casserole made with brown rice because it felt like it needed more "depth". You can turn this into a vegan meal by omitting the cheese.
1 can lentils, drained and rinsed
1 can white kidney beans, drained and rinsed
1 can diced tomatoes (drain half the liquid)
1 c. cooked brown rice
1 c. frozen corn
1 medium onion
3 garlic cloves
1 heaping tsp of cumin
1.5 tsp chili powder
1/4 tsp chipotle powder
1/2 tsp salt
1 tbsp olive oil
1/2-3/4 c. shredded cheese
Sauté onions and garlic in olive oil. Add spices, stir until fragrant, and add tomatoes. Mix in lentils and kidney beans, rice and corn. Stir until well combined and heated. Scoop mixture into oven-proof casserole dish, sprinkle with cheese, and bake at 350*F until mixture is bubbling and cheese is melted.
Enjoy with a green salad or fresh vegetable tray.
I made this favorite dish of mine gluten-free for a client. It turned out pretty good, if I do say so myself. It should be served with a Greek salad, but this was made after we already ate dinner, so my plate is pretty empty. A Meals Maven exclusive!
1-300g. package frozen spinach
3/4 c crumbled feta cheese
1 c. 2% cottage cheese
1/2 large yellow onion, very finely diced
2 cloves garlic, minced
2 eggs, beaten
1 tbsp dried dill
1/2 mint herbal tea bag, contents
1/4 tsp dried nutmeg
1/4 tsp black pepper
Half lemon grated zest
3/4 c. cooked brown rice
Steam the spinach until softened. Let sit, draining, on paper towel lined plate until cool enough to touch. Chop roughly into small pieces. Combine with all ingredients except lemon zest.
Pour into greased 8x8 baking dish (I used my Kitchen Spritzer, from Pampered Chef, filled with canola oil) Top with lemon zest.
Bake at 375*F for 30 minutes or until bubbling. If serving hot, let rest a few minutes so the filling can "set" a bit- 5-10 mins. Makes 4 servings.
Edited to Add (07/13) According to My Fitness Pal, there are 328 calories per serving.