My 16 year old daughter made this for dinner a couple nights ago. She's not vegetarian or vegan, but she was flipping through "How it all Vegan" (by Sarah Kramer & Tanya Barnard) and thought it sounded easy and tasty... and it was! In fact, the whole family liked it, which is amazing since they all say they hate tofu :) The author explains in the cookbook that when she was living in Japan she had a hard time sticking to a vegan diet, so she ended up creating simple meals with just a few easy-to-find ingredients.
A couple notes: we couldn't find buckwheat noodles, so she used whatever Japanese noodles were in our local grocery. The gomashio can be bought in an Asian market, but we had the ingredients on-hand, so she made it herself. It's very peppery, so if you're not a fan of black pepper reduce the amount a bit. We found that we really liked the amount called for in the recipe.
Tanya’s Asian Creation
buckwheat noodles (enough for 4 people)
2 cups cubed squash (butternut is my favorite)
2 tbsp olive oil
1 lb. medium tofu, cubed
1-3 tsp pepper
1 tsp salt
3 stalks green onions, chopped
4 tbsp flax oil
Bragg’s Liquid Aminos (garnish)
gomashio (garnish made with ground up sesame seeds, salt & kelp)
In a medium pot, boil the noodles in water on high heat. Meanwhile, in a medium saucepan, saute the squash in the oil on high heat for about 5 minutes, then add the tofu, pepper and salt. Continue cooking until the squash can be easily pierced with a fork. Add the onions, cover and set aside. When the noodles have finished cooking, rinse in hot water then place back into the pot and toss with the flax oil to prevent sticking. Place them into a bowl or on a plate and top with the squash mixture, then garnish with Braggs and gomashio. Makes 2-4 servings.
Team Leader: Christian Vegetarians and Vegans
"Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seeds in it. They will be yours for food." Gen 1:29
| Pounds lost: 19.0