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This week's meat-free Friday gives us a taste of Thailand! I adapted this recipe for a family of 5 from one I found in a Whole Foods brochure (credit was given to Chrissy Bender, Healthy Eating Specialist in the Mason OH Whole Foods store). Photo from Nationalgeographic.com.
Ingredients
1) Combine peanuts, yeast, garlic, lemon juice, salt, veggie broth, tamari, water and pepper in a blender.
2) Toss noodles with the kale, eggs, and tomatoes. Toss with the sauce.
- 2 cups roasted, salted or unsalted peanuts
- 2 cups Nutritional Yeast (check the bulk foods area of your grocery store)
- 2 garlic cloves
- 2 tbls lemon juice
- 1 tsp salt
- 1/4 cup vegetable broth
- 2 tbsp tamari
- 1 1/2 cup water
- pepper to taste
- 4 eggs, scrambled and cut into small pieces
- 2 packages Buckwheat Soba Noodles, cooked
- Handful of kale, chopped and stems removed
- 3 cups cherry tomatoes, sliced in half
1) Combine peanuts, yeast, garlic, lemon juice, salt, veggie broth, tamari, water and pepper in a blender.
2) Toss noodles with the kale, eggs, and tomatoes. Toss with the sauce.
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