I’d say the best way to describe my cooking style is that it’s a bit of a mashup. I get the most creative in the kitchen when I’m cooking an Asian-inspired dish. I’m not focused on any kind of traditional approach, although I’ve learned quite a bit by hanging out at Asian markets and experimenting with ingredients. As a result, many of the dishes I create have an “Asian fusion flair.” If I wrote about nothing but chickpeas and Asian-inspired dishes on this blog, I don’t think I’d have much trouble with pulling that off.

The dish below was what I made for lunch today. I tend to make sure I always have on hand plenty of mix and match ingredients, making it easy to whip something up on the fly, which is what I did today since it was a later-than-usual lunch because of afternoon errands. The last thing I want to do is regret having reached for what’s easy, instead of taking a few extra minutes to make a meal that’s not only healthy, but really delish!

The basis of this dish is kale, and gluten-free fettuccine noodles, which are made primarily from chick pea flour. The best part…if you’re a weight watcher, they are amazingly low in calories.

What adds a punch of taste to thi dish is my homemade peanut sauce, which I think you will love! The cool thing is, I made this sauce a few days ago, and it’s so versatile because you can use it on noodles, or a dipping sauce for vegetables, or just about anything you like to dip!

Here’s how I made it:

Ingredients:
– 2/3 cup Nasoya Shriataki Fettuccine
– kale
– mushrooms
– peanut butter sauce (see recipe below)
– 1 tsp. sesame oil
– tamari or soy sauce
– hot pepper flakes
– dash of sesame seeds or comasio
– 1 tbs. almond flour

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Peanut Butter Sauce:
– 2 tbs peanunt butter (for extra sweetness, substitute cashew butter. It’s a bit pricey, but delicious!)
– 1 tsp tamari or soy sauce
– 1/2 tsp sesame oil
– dash of sesame seeds or Comasio
– water (add little by little until creamy and smooth in texture)

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Instructions:
1. Dice up kale into bite size pieces and saute with sesame oil, tamari and hot pepper flakes for about 5 minutes on medium-high heat
2. Add mushrooms and continue cooking for about 3 more minutes
3. Add fettuccine to pan with kale and mushrooms and cook for about 2 more minutes.
4. Serve with peanut butter sauce drizzled over top and a sprinkle or two of Comasio.

For even more fun, eat this dish with chop sticks. When I use them, I eat more food in a more intentional way, and it makes the experience even more exciting.

Enjoy!