There are meals that are in the same time healthy, delicious and easy to make. This is one of them.
Spaghetti
with a creamy vegan sauce, mmmmm. I also added pineapple. Check the recipe here.
“Asparagus is packed full of anti-inflammatory phytonutrients and antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium.”
This was the inspiration for my dinner tonight. Apart from the asparagus I had few of the ingredients listed so I improvised with what I had. I used mugwort soba, ヨモギ そば or, in kanji 蓬蕎麦, for the noodles. I thinned a glob of garbanzo-bean miso paste to a creamy rather than soupy consistency. Instead of your pineapple I added a dollop of my homemade natto (this might be iffy. A number of the beans pooled in the bottom after the solid items were gone, but I like my natto). The “sauce” was seasoned with dried dill, dried basil flakes, and kelp flakes. The “fresh” asparagus was in a cookable packet which took a couple and a half minutes. It was like nothing else I have had before but I liked it. It was refreshing.
ReplyDeleteSo, this post on your blog had a direct influence on someone in California tonight. Small world. And thanks. I would never have done that on my own.
By the way, I suspect that your furry dining partner enjoyed sharing that scrumptious-looking repast as much as I enjoyed stumbling across this post of yours.
Thanks for the comment!
DeleteIt's funny but I came across that recipe when I was checking something about Rice Dream milk for my Latvian friend, so it's all her fault :)
Whoa, I didn't know they made soba with mugwort! After reading your recipe I'm so hungry again... Gotta cook soon! ^^