Tag Archives: noodles

Asian Noodle Salad with Sesame Tamari Dressing

So, anyone else get sucked into Pokemon Go?

Like I did?

I don’t really know very much about Pokemon beyond a few famous characters:














But sitting at a triple Pokestop with lures catching multiple random Pokemon and eavesdropping on the conversations of the other much younger players taught me that there are some very desirable and rare Pokemon out there and I’ve caught a few! Here are some of them:













I’ve been having so much fun with Pokemon Go that I’ve been a bit distracted! I even missed a massage appointment yesterday because I was so immersed in the Pokemon Go experience! (I rescheduled and have written reminders to myself in various locations so I won’t forget!)

Fortunately, Pokemon Go has not replaced Vegan Meal Creation and I want to share a yummy cold noodle salad I made last night.

Asian Noodle Salad with Sesame Tamari Dressing


1 375 gram box of spaghetti noodles (whole wheat or added fibre)

4 small-medium carrots, grated or chopped up in a food processor

1/4 of a small purple cabbage, small-medium dice

5 green onions, diced

1/2 a large red or yellow or orange bell pepper, small-medium dice

1 cup green chickpeas (or sub edamame)

several beet leaves, diced (or 2 or 3 handfuls of spinach leaves)

handful of cilantro, diced


4 tsp sesame oil

2 tsp tamari sauce

2 tsp Bragg Liquid Soy Seasoning

4 tsp agave nectar

4 tsp rice vinegar

2 tsp minced garlic

1/8 tsp chili flakes (or more if you like it spicier)

Cook the spaghetti in a large pot until al dente. Drain, rinse with cold water and set aside in a large bowl.

Put all the vegetables into another large bowl.

Whisk the dressing ingredients together. Pour the dressing over the noodles and use some tongs to toss until evenly coated. If you have time, let the noodles marinate in the dressing for an hour or two or more in the fridge.

Add the noodles to the vegetables and toss until the vegetables are evening distributed through the noodles. If you have time, let the salad marinate for 30 minutes or so in the fridge.




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Ramen Noodles – Soup and Salad

Hey There! Look at this! I just found and bought an interesting package of Ramen noodles from, of all places, Costco. Check it out. Noodles made from rice and millet … gluten-free and actually good for you and no accompanying sachet of MSG!



As soon as I got home from the store, I had to make something with them. Soup, of course! Isn’t that what Ramen noodles were made for? Eaten with a spoon AND fork!



For this yummy bowl of goodness, I cooked the noodles up in some veg broth, then stirred in some chopped up leftover roasted vegetables I had on hand and the last of the grape tomatoes. I also added in some chopped green onions.

A week or so later, I had some marinated, baked tofu kicking around (I had planned on using it in some delicious sandwiches which I will tell you more about in another post, but I absent mindedly cut the tofu into cubes instead of slabs). And those noodles called my name again so I decided to make a tofu-noodle-roast-vegetable salad.


Here’s what I did:

3 “cakes” Ramen noodles

1 recipe of marinated baked tofu cubes


2 garlic cloves, pressed

1/4 cup tamari sauce (or coconut soy-free seasoning sauce or Bragg All Purpose Liquid Soy Seasoning or a combination)

1/4 cup rice vinegar

1 tbsp. agave nectar

juice of 1/2 lime

1/4 tsp chili flakes

Roasted Veg:

2 medium carrots, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1/2 green cabbage, cut into wedges

1 medium zucchini, cut into 1 inch pieces

handful of shitake mushrooms, sliced in half

2 or 3 green onions, diced

handful of peanuts, chopped

Cook the Ramen noodles, in water or in broth. Drain, rinse with cold water, drain and set aside.

Stir all the dressing ingredients together and set aside.

Throw the chopped vegetables – carrots, pepper, cabbage, zuke – into a large bowl. Drizzle in a small amount of cooking oil. Toss the veg in the oil until lightly coated in oil. Arrange the vegetables in a roasting pan and roast the veg in the oven at 400 degrees for about 10 minutes then add the mushrooms and toss a bit with the other vegetables. Roast for another 10 minutes or so until vegetables are tender, but still juicy. Pull the pan out of the oven and let vegetables cool for a bit. Transfer the vegetables to a cutting board and coarsely chop. Toss the vegetables with the Ramen noodles (you  may have to give the noodles another rinse and drain just before adding the vegetables). Add the tofu cubes and toss again. Pour in the dressing and toss one more time. That’s a lot of tossing, but as long as you do it gently, all will be well and the generous tossing allows you to get those noodles separated and spread out and mixed in with the other salad ingredients.

Serve topped with green onion and chopped peanuts. Yum!





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Basil Tomato Pasta Salad

Well, I guess there’s a bright side to being on strike and out of work. I am able to spend more time reading food blogs, trying out new recipes, and creating some summer fresh dishes. I’ve also become quite good friends with Pinterest!

Recently, I organized my boards on Pinterest so that all my posts from this blog and all the posts from my original blog are there as well as a separate board for all the recipes I’ve been collecting from other blogs. I invite you to follow me on Pinterest!


This salad here is one I found on Soup Addict.  I pinned it to my Recipe board on Pinterest then promptly adapted it to accommodate the ingredients I had on hand at the time and to better fit with my preference for lower fat dressings. The original recipe called for using ramen noodles from a package (throw away the flavour packet), but I changed that to some lovely curly vegie pasta I had in the cupboard. Also, rather than use the called for 2 tbsps. of oil in the dressing, I used only 1 tsp and subbed in an avocado. I also upped the basil content and was able to use some of the beautiful basil we have growing in a pot on our back patio. Just look at it!



I didn’t have any heirloom tomatoes, but I did have some red and yellow grape tomatoes and the two colours along with the green of the basil worked wonderfully in the salad.




By the way, something I’ve noticed when reading other food blogs is that I really enjoy posts that have a lot of pictures. So, here we are, six pictures into this post and I haven’t even given you the recipe yet! Is it working for you? I’m not the greatest photographer, but I think my food photography is improving. Anyway, on to the recipe:

Basil Tomato Pasta Salad

2 cups curly pasta (I used about 1/2 of a 340 g package of Eddie’s Organic Vegetable Corkscrews)


1 tsp olive oil

10 red grape tomatoes and 10 yellow grape tomatoes, quartered

2 green onions, diced

1/2 yellow bell pepper, diced

handful of fresh basil, finely chopped


zest from one lemon

2 tbsps. fresh lemon juice

2 tbsps. white wine vinegar

1 tsp olive oil

1 tbsp. agave nectar

1/2 to 1 whole avacado

1/2 tsp salt

1 tbsp. minced basil

Cook the pasta until al dente, drain and rinse with cold water. Toss with 1 tsp olive oil. Add the tomatoes, green onions, yellow pepper and basil to the pasta and toss gently. Mix together all the dressing ingredients in a blender or small food processor or even using an immersion blender. Start with just 1/2 an avocado, taste, then add more avocado if you want the dressing to be thicker. Also, add a bit more salt according to taste. Pour the dressing over the pasta and vegetables, toss and let sit for a bit to allow the pasta to absorb the dressing. Serve at room temperature.




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Asian-Style Spaghetti With Stir Fried Vegetables

I don’t know if this is a good name for this dish, but it was suggested by “Tom” in an attempt to acknowledge that I used spaghetti noodles in a chow mein-type dish. See …


This dish came about when I wanted to make a noodle dish that satisfied “Tom’s” love of Asian-style noodle dishes, but carried more nutritional value than those white udon noodles or those fried chow mein noodles. I decided to use organic, whole-wheat spaghetti noodles. We liked this dish so much that we ate it 2 nights in a row! Here’s what I did:

In a wok or frying pan, saute together:

1/2 onion, finely chopped

3 cloves garlic, minced

1 tbsp. minced or shredded ginger

2 cups shredded cabbage

Just use a bit of water to saute these ingredients. If you’re new to water sautéing, start out by sautéing the onion in a hot pan. Add 1 tbsp. water to prevent sticking if necessary. Add the rest of the ingredients and continue to saute, adding 1 tbsp. at a time of water to prevent sticking. If you like, you could use veg stock instead of water.


Break some organic, whole wheat spaghetti noodles in half (I used about 1/3 of a package), then cook in boiling water for about 5 minutes (you want them to be not quite cooked so they can finish cooked in the pan with the onion-cabbage mixture and the sauce), then drain and rinse. Throw the noodles into the pan with the onion and cabbage mixture along with 1 tsp of toasted sesame oil and toss together. Make this sauce (adapted from the recipe for Omaha Yakisoba in Isa Does It by Isa Chandra Moskowitz):

1 tbsp. tamari

1 tbsp. Bragg All Purpose Liquid Soy Seasoning

1 tbsp. coconut soy-free seasoning sauce (I used Naked Coconuts)

(You can use 3 tbsps tamari or soy sauce, if you like. I used the three sauces because I like to cut the salt, but keep the soy sauce flavour, plus I’d just bought the coconut sauce and wanted to use it!)

1/2 cup vegetable broth

1 tsp toasted sesame oil

1/4 tsp cayenne

1 tbsp. white cooking wine

1 tbsp. rice vinegar

(If you have mirin, use 2 tbsps of that instead of the wine/vinegar combo – I didn’t have any mirin when I made this, so I substituted!)

Whisk the sauce ingredients together and pour into the noodles. Toss, turn down heat to very low, cover and sit to allow the noodles to soak up the sauce, while you make the stir-fried vegetables.

Here’s what I used for the vegetables:


 1 carrot

1 stalk of celery

1 stalk zucchini

1/2 red bell pepper

1 head of broccoli

1 cup edamame beans

3 green onions

2 huge handfuls of spinach

Stir fry all these vegetable in a wok or big frying pan, starting with the carrot and adding in the order listed, using a water saute. Towards the end, add a few splashes of soy sauce/tamari/Bragg soy seasoning/coconut seasoning sauce.

Dish up the noodles and vegetables, sprinkle on some sesame seeds and serve.





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I have just emerged from a bout of food poisoning. According to my research, I had a mild case. Apparently, some cases of food poisoning can last for a few days. My experience lasted for 30 hours or so, from the beginning to feel ill to the return of my appetite and a cessation of cramps. The most intense period lasted for about 5 hours with almost constant pain and … well you know. The last meal I ate before succumbing to this illness was a delicious vegetarian lasagna, salad and gluten-free apple crumble. Although I am certain that this food did not carry the bacteria or virus that made me sick, I am afraid that the lasagna is going to die a death by association, that is, I’m afraid that I won’t want to eat it again because I associate it with this attack of food poisoning. In an attempt to exorcise this lasagna-food poisoning association demon, I will share the lasagna recipe with you here on my blog. It really is quite yummy and very healthy!


Vegetable Lasagna

(adapted from  E2 Diet by Rip Esselstyn)

2 medium or 1 large yam, cooked and mashed

lasagna noodles *

1 onion, chopped

4 cloves garlic, finely chopped or minced

10 to 12 mushrooms, coarsely chopped

1 head broccoli, coarsely chopped

2 carrots, chopped

2 red bell peppers, chopped

1/2 tsp cayenne pepper

1 tsp oregano

1 tsp basil

1 block Silken tofu

2 jars of your favourite pasta sauce or your favourite homemade

500 grams frozen spinach, thawed and drained

3 Roma tomatoes, sliced

several leaves fresh basil, coarsely chopped

1 cup cashews, ground

Cook and mash the yams and set aside. Cook the lasagna noodles in a big pot of boiling water – do not cook all the way as they can finish cooking in the lasagna in the oven. Saute the onions in a bit of water, then add the garlic. Add a tbsp of water to prevent sticking. Add the mushrooms and cook until the mushrooms release their liquid. Remove from the pan. Cook the broccoli, carrots and peppers in the mushroom liquid. Season with the cayenne, oregano and basil. Remove from pan and add to the onion and mushrooms. Crumble the tofu into the vegetables and stir everything together. Set aside. To assemble, lay down a thin layer of pasta sauce along the bottom of a 9 x 13 casserole dish. Put down a layer of lasagna noodles then cover the noodles with some more sauce. Spread the veg-tofu mixture over the sauce, then add another layer of noodles and some more sauce. The next layer is the spinach followed by the mashed yams. Some more sauce, a final layer of noodles and a final layer of sauce. Arrange the tomato slices on the top. Sprinkle on the fresh basil. Cover with foil and bake at 400 degrees for 45 minutes. Uncover, sprinkle on the ground cashews and bake for another 15 minutes. Remove lasagna from the oven and let sit for 15 minutes before slicing and serving.

* I used brown rice noodles in this lasagna because I needed to make it gluten free. These noodles worked really well. Other times I have used whole wheat lasagna noodles as well as organic white flour lasagna noodles. The recipe needs about 10 noodles.





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Vietnamese Rice Noodle Salad with Baked Tofu

Today I made a new recipe from Appetite for Reduction by Isa Chandra Moskowitz. All you vegans and plant-based dieters know this cookbook author I’m sure. She’s written a number of books , the latest being Isa Does It, just released this year, and on my Christmas list. Check out her website, Post Punk Kitchen, listed at the bottom on my blogroll. Anyway, back to the recipe … I tweaked Isa’s original recipe a bit, so check out my tweaks and Tom’s suggestions at the end.



1/3 cup warm water

3 tbsps agave nectar

3 tbsps chili garlic sauce

1 tbsp tamari sauce *

1/4 cup lime juice **

1/4 tsp salt


350 grams medium-firm tofu ***

1/2 of a 450 gram package of rice noodle sticks ****

1 medium cucumber, thinly sliced half moons

1/2 small red onion, thinly sliced *****

1 cup edamame beans ******

1/4 cup thinly sliced mint leaves

Peanut-Mint Gremolata

1/4 cup peanuts, chopped very well

3 tbsps finely chopped mint

zest of 1/2 lime

Press the tofu like this. After pressing overnight or all day, slice the tofu into 8 equal pieces widthwise, then slice each rectangle into 2 long triangles. Mix the dressing ingredients together, then marinade the tofu triangles in the dressing overnight or all day. Lightly grease a baking sheet, place the marinated (after removing the tofu from the marinade, reserve the marinade for dressing the salad) tofu triangles on the sheet and bake at 350 degrees for 15 minutes then flip the tofu and bake for another 15 minutes. Set aside.

Cook the rice noodles – boil a pot of water, put the noodles in the hot water, remove from heat and let soak for about 20 minutes. Drain, rinse with cold water. Set aside.

Toss the cucumber, red onion, edamame and mint together, then add the noodles and toss again. Pour the reserved marinade/dressing over and toss again.

Combine the gremolata ingredients in a small bowl.


To serve, spoon some salad into a big bowl, add a few triangles of baked tofu, sprinkle on some gremolata, eat!

* original recipe called for soy sauce, I changed it to tamari sauce

** original recipe called for freshly squeezed lime juice, I didn’t have any limes at the time I made the marinade, so I used bottled lime juice, but I recommend the fresh lime juice if possible

*** the original recipe called for a much shorter marinating time and also fried the tofu, I marinated for several hours and baked the tofu

**** the original recipe called for thin rice noodles, vermicelli, but I didn’t have any so I used the rice sticks instead – I’ll use the vermicelli next time, I also think this salad would be good with soba noodles

***** the original recipe called for 1 whole red onion, but I reduced it to 1/2 red onion because too much raw onion doesn’t sit well with my gastro-intestinal system

****** the original recipe called for string beans, but I don’t like those kind of beans so I substituted edemame and they worked wonderfully

Tom’s suggestions:

  • no cucumber – use grated carrot and/or cabbage instead

  • add toasted sesame seeds to the gremolata mix

  • finely dice some red pepper and use as a garnish (for colour)

  • more salt or more tamari


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Vegan Chicken Noodle Soup

It seems like it’s the season … to catch a cold … which I’ve done. Sigh. Yesterday, while resting at home, I thought about the ol’ chicken-soup-to-cure-a-cold remedy, something that’s been around for centuries. I did a bit of google research about the connection between chicken soup and colds and found that the soup inhibits the migration movement of infection defending white blood cells called neutrophils. As well, the hot soup increases the movement of nasal mucus, something that hot water and steam can also do. Possibly the best things hot chicken soup provides are good nutrients, liquids to keep hydrated and the placebo effect – just thinking that the soup is good for you will make it good for you.

So, yesterday, for lunch, I threw together a pot of chicken noodle soup, vegan style, and reaped the benefits of the hot liquid, the nutrients and the placebo effect. It was so good and so easy to make that I made it again for supper! Here’s what I came up with:

2 cups water

1 chicken flavoured vegetable bouillon cube

1 green onion, chopped *

1 package udon noodles

1 tbsp red miso

Bring the water to a boil and add the veg cube. Simmer until dissolved. Stir in the green onion and the noodles and simmer until the noodles come apart and plump up a bit. Put the miso in a small bowl then add a few tbsps of the hot broth to the miso. Blend the miso into the broth until the miso is dissolved. Stir the blended miso into the soup. Do not boil, just let heat through. That’s it!

* You could add some other finely chopped green vegetables here if you like – broccoli, snow peas, spinach – which is what I did for the supper version. I think it’s important to keep the vegetables in small pieces and not too many of them so you don’t have to work too hard to consume the soup. It’s the hot broth you want when you have a cold.

Sorry I don’t have any pictures of my finished product – I ate all the soup before I thought of snapping a photo! Here’s a picture from the internet which looks kind of like mine, just subtract the tofu and carrots and substitute green onions for the asparagus!

from vegfrugalhousewife.com

PS – I typed this post in bold and black as requested by my brother. Hope this helps.

I made the soup again tonight and managed to take a couple of pictures before I ate it. This time I put in a green onion, a large handful of coarsely chopped spinach and two brussel sprouts, finely chopped. Again, it was yummy and just what the doctor didn’t order!

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Coconut Curry Bean Thread Noodles

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The original recipe is from Vegan Express, but I tampered with it a bit:

1/2 package bean thread noodles (I used brown rice vermicelli)

1 tbsp olive oil (I used 1 tsp)

3 cloves garlic, minced

1 can light coconut milk

1 can baby corn

1 cup snowpeas

1 medium Zucchini, cut in 2″ strips

1 medium red or orange bell pepper, cut in 2″ strips

1 cup sliced mushrooms

3 green onions, cut in 1″ lengths

2 tbsps curry powder

1/4 tsp Thai red curry paste


Cover noodles in boiling water and let stand, covered for a few minutes until soft.  Drain, rinse and cut up with scissors.

Heat the oil, add garlic and saute over med-high heat until golden.  Add the remaining ingredients, bring to boil, lower heat, simmer 3 minutes.  Add the noodles and season with salt.  cover and let stand 5 minutes until noodles have absorbed most of the coconut milk.

Note:  Each time I make this, I vary the vegetables.  I think, in the pictures, I used asparagus and cauliflower and slivered carrots and no baby corn, zucchini or snowpeas.  In other words, throw in whatever vegetables work for you!

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Asian Fusion Salad

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After a bit of tinkering and some testing and some requests for the recipe, I’ve decided that this salad is now blog-worthy and I will post the recipe here.  Hope you enjoy it!

handful of brown rice noodles (vermicelli) *

3-4 cups bean sprouts **

2-3 carrots, grated or julienned

1/2 red or orange pepper, thinly sliced

4-5 green onions, chopped (or 1/2 red onion, thinly sliced)

3/4 cup edamame beans, steamed and cooled

4 handfuls of spinach, coarsely chopped

2 tsp toasted sesame oil

2 tbsps tamari sauce

2 tbsp rice vinegar

1 tbsp grated fresh ginger

1 tsp garlic chili pepper sauce

1/2 tsp chili pepper flakes

slivered almonds or chopped peanuts

Pour boiling water over the noodles and let sit for a few minutes until soft.  Drain, rinse with cold water, drain and set aside.  Combine the bean sprouts, carrots, pepper, onions, edamame, spinach in a large bowl and toss to mix.  Mix together the sesame oil, soy sauce, rice vinegar, ginger, pepper sauce, pepper flakes.  Pour over the vegetables and toss to mix.  Add the noodles and toss again until well combined.

* These are the noodles I have used to make this salad so far, but I think the salad would also be good with slightly fatter noodles like spaghetti size.

** Make sure the bean sprouts are fresh – I buy them loose from an Asian market rather than packaged from the grocery store – and rinse them well before using.

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