2=1

 

Chaz really has a gift when it comes to trying new things without fear. It never seems to phase him that things could turn out tasting terrible or the whole dish could be a waste of not only time, but ingredients. Luckily, he hasn’t made it a habit to fail in the kitchen.

For dinner last night, we had an interesting dish made up of two components. Their tastes and textures were completely different but complimented one another well when mixed together. Once again when asked what he wanted to call this meal, he came up with interesting titles:

White Ninja Pasta + The Triumph of the Crimson Beet =

Breast Cancer Awareness

 

Plated Separately

All Mixed Up

It may not look appetizing to some, but the taste was really very good. Later that night, we had the leftovers between sprouted rye bread spread with vegenaise and a bit of sriracha [Thai hot sauce] lightly drizzled on top. I think I preferred to eat it that way, the whole dish being a cold pasta-type sandwich as opposed to a warm meal.

White Ninja Pasta + The Triumph of the Crimson Beet =Breast Cancer Awareness*

SERVES FOUR

Ingredients for the Pasta:

  • 1/2 of a 14 oz package Rice Pasta [the ingredients in ours were Rice, Flour, Salt & Water- known as Jantaboon Rice Sticks]
  • 6 Cups Boiling Water
  • 2 tsp Sesame Oil
  • 1 Tbsp Braggs or any other Liquid Aminos
  • Dash of Creole Seasoning or Crushed Red Pepper
  • 1-1/2 Tbsp Nutritional Yeast
  • Fresh Cracked Pepper [to taste]
  • 3 Tbsp Vegenaise

Ingredients for the Beet Dish:

  • 4 Medium Beets with at least 1/4 of the greens still attached
  • 1/2 Yellow Bell Pepper
  • 1 Whole Red Onion
  • 1 Medium Shallot Clove
  • 1 Tbsp Olive Oil
  • 3 tsp Balsamic Vinegar
  • 1 tsp Fresh Cracked Pepper
  • 1-1/2 to 2 tsp Creole Seasoning or 1 tsp Crushed Red Pepper
  • Water

Method:

  • Put water on to boil in saucepan
  • While waiting for water to boil:
  1. Julienne [cut vegetable into matchstick size pieces as uniformly as possible so they’ll all cook at the same rate] bell pepper
  2. Slice onion in half and with cut edge down on the cutting board, slice into even pieces
  3. Slice beets into even rounds
  4. Slice beet greens evenly
  5. Mince shallot: SHALLOT TUTORIAL
  • Once water is boiling, add the rice noodles and cook for 5 minutes, stirring occasionally
  • While noodles are cooking, add olive oil to a wok or big skillet and heat to medium-high
  • Add shallots and onion, sautéing until transluscent
  • After noodles have been cooking for 5 minutes, turn off heat but continue to let the noodles to sit on the stove in their water
  • Add in the beets and cook for 3-4 minutes, stirring occasionally
  • With a big cup of water beside you, add about a cup to the wok or skillet and let it all cook down until most of the water has been absorbed by the veggies
  • Add in the bell peppers and greens, then stir thoroughly to combine and distribute throughout
  • Add the Balsamic vinegar and let everything suck up the liquid
  • Add the fresh cracked pepper and creole seasoning or crushed red pepper, stirring well to incorporate

From here on out, you’re basically cooking the dish until the desired crispness/tenderness is reached. If the beets have cooked enough for your liking,  you’re done. If you’d like it to be more tender, add in 1/2 cup of water at a time and once again, let the dish absorb the water, cooking until your desired tenderness.

Now that the noodles have been sitting in their water, drain them in a colander. At this stage, you’ll want to rinse them to get rid of the starch. Using your hands, lightly toss and run your finger through the noodles under COLD running water. You’ll know when you’ve done it enough when the noodles aren’t clumping together and the water runs clear. Your noodles should be cold.

Put the freshly washed noodles back into the pot they were cooked in and add:

  • Vegenaise
  • Sesame Oil
  • Braggs
  • Creole Seasoning or Crushed Red Pepper

Stir well to incorporate the ingredients with the noodles. Add in the Nutritional Yeast and stir. Top with fresh cracked pepper to taste.

By all means, you can eat these dishes separately if you want to. This is just the way we ate it and we did enjoy mixing the two. And like I said, I prefer it cold and between two slices of sprouted rye bread slathered with Vegenaise and a bit of that Thai hot sauce. But to each their own! Enjoy!

 

*Chaz named the dish because of the pink hues it created after combing the two separate recipes. After further research, it turns out that beets really do help to reduce the risk of breast cancer! Click HERE for an article on the health benefits of our recipe star, the Crimson Beet!

Advertisements

About fruitkiller

Wife. Vegan! Musician. Singer. Bookworm. Knitter. Crocheter. Co-Founder or ORGANARCHY. Co-Editor/Writer of the Organarchy blog. Voracious Comic Book Reader. Owner of Zombie Hand Productions. View all posts by fruitkiller

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: