Recipe: Sesame Noodles

Back with another recipe. :)

My friend and I made this for a Christmas party we went to, and they were def a hit. I've also made them with my mom to sell at the shows at my high school. Yum.They're really simple! Ingredients are highly flexible, play around with it.

Sesame Noodles

Ingredients:

Whole Wheat Fettucini Noodles

Baked Tofu

Broccoli

Shredded Carrots

Shredded Cabbage

Pea Pods

Zucchini

for the sauce -

Sesame Oil

Soy Sauce

Rice Vinegar

Brown Sugar

Ground Ginger

Instructions:

Start boiling the water for the noodles.

Mix together the sauce. I started with about a third of a cup (I think) each of the sesame oil, soy sauce, and rice vinegar, with a few spoonfuls of brown sugar and ginger. The sauce is to taste, so however bitter/sweet/whatever you want make it!

(a sad attempt to show the ingredients.

this was taken after we had finished as an afterthought.)

Break the spaghetti into thirds before you put it in the pot, they're easier to eat and more fun that way. Add a dash of olive oil to keep them from sticking to the pot.

For the tofu, you can either get prebaked tofu or do it yourself. It's usually easier to buy it prebaked, so if you do that just place them on a cookie sheet covered in foil. Cut the tofu up into little cubes and drizzle the sauce over them so it bakes into the tofu. Stick the cookie sheet in the oven for a few minutes, preheated to about 300 F or so. Take them out and marvel at their deliciousness and sneak a few into your stomach.

After the noodles are done, drain and place in large bowl. Add whatever veggies you want, the more you have and the more colourful they are the better!

Throw in the tofu and mix them all together. Dump the sauce aaaalll over that goodness and stir. Add in more sauce as needed - I just throw whatever I think I need straight in. More soy sauce? In it goes! More rice vinegar? Here we go! Again, make it to taste. Everyone likes it made differently.

Take a cute picture with the food. Then enjoy!

(my friend Hillary who stood by lookin' pretty as we made these.)

Recipe: Carrot, Ginger, and Butternut Squash Soup

Fall means some of my favourite foods, including squash. Fall also means soup. Lots and lots of warm soup.

So here you go!

Carrot, Ginger, and Butternut Squash Soup

Ingredients:

Handful of carrots

Ginger root

Some potatoes

Butternut squash

Alt. milk of choice

And that's it!

Instructions:

Preheat oven to about 375 F or

so to roast the squash. Cut squash in half, put on baking sheet. Rough time to roast is about an hour, depending. I also like to put some brown sugar in the belly of my squash to make it sweet when I mash it up.

Combine carrots, ginger, and potatoes in food processor. Potatoes are only there for thickening, in my case. Actual amount varies depending on how much of every

thing you want. I had a lot of squash and less carrots and ginger because, uhh, I love squash. Play around with the flavours.

Add mashed butternut squash to

food processor. Use a splash of alt. milk for creaminess. (I used vanilla soy because I have about eight cartons of it at my house. Oy vey.)

Garnish with salt, pepper, cinnamon, basil...whatever! That's what I used. Serve with some toasted bread and Earth Balance.

Yummmm.

(Apologies for the photo. I was in such a rush to eat I didn't both taking a proper photo to show off its deliciousness.)