As you all know, 7 years ago I started eating vegan, so joining the Vegan Challenge from Flora Plant this Veganuary was a piece of cake. Are you eating vegan this January as well? Then I have a delicious recipe for you in which their salted plant based butter is used. You don’t want to miss out on this creamy cheesy miso sauce!…
Trying new vegan product is always something that excites me, especially as I’m literally seeing new vegan products hitting the shelves almost every month, it gives me hope for a more sustainable future. Most of these products…
Noodle salads are one of my go to dishes when I want something fast, filling and delicious, all you need is a tasty sauce and some colourful veggies to turn it into a meal! This is definitely a quick and easy recipe. It took me about 3 minutes to whip up the sauce and not much more to chop the veggies, you could all of this while the noodles are soaking and by the time they are done you’ve got yourself a meal. You could possible make this colourful rainbow noodle salad in less than 15 minutes, lets make it a challenge!
Just like many people like to dress up during halloween, well be dressing this salad up with a dark satay sauce, made using black tahini, which you can make yourself and you’ll find a little how to by clicking the link. The sauce will turn this once beautiful salad into a messy dark bowl of deliciousness.
Of course feel free to play around with the ingredients by using different veggies or a different type of noodle, I used rice noodles which I coloured with purple cabbage to make it blue and being able to transformed to pink with a few drops of lime. You can find out how to make these noodles by clicking on this link. Unicorn noodles aren’t required but its a fun way to turn a regular salad into a Harley Quinn inspired salad, perfect for Halloween!
Now lets start cooking! And as usual feel free to leave a comment below or to tag me into your recreations on Instagram. Bon Appetite!
Quick & Easy - Black Satay Noodle Salad - Halloween
- 5 tbsp peanut butter
- 2 cloves garlic
- 1/2 piece lime juiced
- 1 tbsp black tahini
- 1 red cilli
- 3 tsp soy sauce
- 2 tsp cane sugar
- 3 tbsp hot water
- 1 handful greens such as arugula, lettuce or spinach
- 1 serving rice noodles
- few baby corns
- 1/2 bell pepper thinly sliced
- 1 yellow beet jullienned
- 1 avocado
- To make the sauce simply add everything to a bullet blender and pulse until you get a nice and creamy sauce. If you don't have a blender you can finely chop the chilli and garlic and mix everything in a bowl using a spoon.
- To assemble the salad add the noodles to a bowl, add the veggies and cover it with the sauce (add as much as you prefer). Enjoy!
I’m back from vacation and starting things of slow I decided to make a quick and easy recipe which is also very delicious! The recipe is quiet versatile as you can use whatever vegetables you’d like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer. Also feel free to leave out any vegetables you might not have on hand as this is supposed to be quick and easy and should not require additional trips to the grocery stores, ain’t nobody got time for that!
From now on I’ll post a quick and easy recipe every single week for you and for me because it’s always handy having some healthy fast food options on hand, where the only time-consuming part is having to chop my food.
As much as I love vegan instant noodles and noodle soups they aren’t always the healthiest options and apart from a little bit of oil and a pinch of sugar this recipe is quite clean. Now all I need is a perfect instant ramen recipe and I might just be able to resist my favourite brand of vegan ramen, but then again its all about balance right!?
Now let’s get cooking and enjoy some yummy stir fried noodles! And if you are making this for more than just yourself just double, or triple the recipe. And don’t forget to check back in next week for another quick and easy recipe!
Always feel free to leave a comment below or tag me in your creations on Instagram!
Stir fried noodles
- 2 tsp soy sauce
- 1 pinch sugar
- 1/2 tsp sesame oil
- 1/4 tsp ginger
- 150 grams wok noodles
- 5 mushrooms
- 50 grams green asparagus
- 4 cloves garlic
- 1 red chilli
- 1 carrot
- 2 spring onions
- 6 baby corn
- Get your noodles ready (check package for directions) Now add a little bit of oil to a pan and turn the heat to medium/high. Once the pan is hot add the vegetables and turn the heat to medium. After about 5 minutes add the noodles, ginger, soy sauce and a pinch of sugar and stir fry for another 2 minutes before adding the sesame oil, turn of the heat and you're ready to eat. Enjoy!
You might have noticed that I have a thing for rainbow foods, and especially when they are done with natural food colourings and aren’t only a pleasure for the eye but also nourishing to the body and soul.
When I first went vegan it was mainly motivated by health and spiritual growth, and the more it became motivated by the ethical and environmental side of the vegan spectrum the more I stared to move away from my “healthy” approach and started eating everything as long as it was vegan. I’ll do a post on that whole subject on the near future and how my body did not agree with me on this approach, but for now I’ve come to the conclusion to focus on nourishing dishes to once more feed my body and soul, with some lifestyle tweaks here and there. Of course keeping in mind that thins should be balanced so some vegan “junk” every now and then in special occasions, why not!?
Now this brought me to this dish, its fast and easy and all round good food! As a rainbow food fanatic this bowl is one of the most comforting foods I’ve had this week. A prefect dish to feed those chakras, am I right!? I added a simple and fast peanut satay sauce to the bowl and it was a feast!
The fact that the corn, broccoli and noodles all go in one pot already makes this one dish I’ll be revisiting many times I wont feel like cooking. The mushrooms were also very simple, they are cooked with some sweet soy sauce and Sriracha, thats it.
You can choose what type of veggies you’d like to include, maybe you are craving cauliflower or spinach, just add them to the bowl, and if you don’t like corn or anything else you can also choose to leave it out. One thing I wouldn’t skip on is the satay sauce, it will put a smile on your face, oh and did I already mention that the sauce is sweetened with dates, bye bye refined sugar!
It’s absolutely optional to colour your noodles, but when you do decide, don’t be afraid of spending extra time, I just threw some natural food colourings on the finished noodles and they were done. And the blue one is simply made by soaking it in water boiled with purple cabbage, this is a no fuss kinda dish.
Tip: Make the satay sauce while the noodles are soaking this way you’ll safe even more time!
If you like this recipe or have any questions or suggestions feel free to leave a comment below and tag me in your recreations on Instagram.
Now lets get cooking!
Rainbow Noodle Bowl - With Satay Sauce
- 5 tbsp peanut butter I used unsweetened 100% peanut butter
- 2 dates pitted
- 1 Chille Pepper
- 2 tsp soy sauce or tamari
- 1/2 lime Juice
- 1 Garlic Clove
- 3 tbsp water
- 200 grams rice noodles
- purple cabbage
- to make the satay sauce add everything to a blender (I used a bullet) and blend until the garlic and chilli pepper are nicely incorporated, you might want to add some water for a more thinner sauce.
- To make the blue noodle I took some purple cabbage and boiled it in some water for about 10 minutes, turned off the heat and added the rice noodles to get soft and absorb the colour from the water. To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft. I like my broccoli to have some bite so if you want them a bit softer just boil them with the corn. After the noodles turned soft I removed them from the pot and added spirulina powder to the green noodles and beet powder to the pink ones and stirred them around to incorporate the powders.
- To assemble I added the noodles to a bowl topped with the corn, carrot, broccoli, mushroom I cooked with sweet soy sauce and Sriracha, purple cabbage, lime and finally topped it off with some satay sauce. Enjoy.
One of my favourite quick meals are noodles dishes, they take a minimum amount of time to create without compromising in flavour. Apart from chopping the onion, garlic, mushrooms and boiling the noodles you don’t really need to prep anything else. This dish is perfect for when you’re tired and don’t feel like spending to much time making food but still want to eat something thats healthy and yummy!
For this dish I used broccolini which is a mix of broccoli and Chinese broccoli, but feel free to use other vegetables like this alien like Romanesco pictured above. But seriously look at the geometry, its a piece of art! I almost feel bad eating it.
You can also choose to use fresh spinach instead of frozen, I just like to keep my freezer stacked with lots of prepped fruits and veggies so i can make some quick meals, like this one. For some extra creaminess i added the tahini. You can always play around with flavours, like adding sesame oil at the end, or using some hot peppers like adjuma or habanero.
I’ll be working on some more quick and affordable dishes, and always feel free to leave suggestions over here or on Instagram.
Creamy Green Vegetable Rice Noodles
- 200 gram rice noodles
- 125 gram mushrooms chopped
- 250 gram frozen spinach
- 1 onion chopped
- 3 cloves garlic chopped
- 1 tsp 5 spice
- 1 1/2 tbsp soy sauce
- 2 tbsp tahini
- 1 hot pepper (optional) or Sriracha to taste
- salt + pepper to taste
- 100 gram broccolini or vegetable of choice
- cook rice noodles in some boiling water for 4 or 5 minutes, drain them and wash them with some cold water to stop the cooking process, put them aside to drain. while the noodles are cooking you can prepare the other ingredients.
- in a pan or wok sauté the onion, garlic, mushrooms and broccolini on medium heat. after about 3 to 4 minutes add frozen spinach, 5 spice, soy sauce, tahini and optional pepper/hot sauce and cook until most of the moisture from the spinach has dissolved for about 4 minutes. now add the noodles and toss everything around until everything's combined.