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:
– 2/3 cup Nasoya Shriataki Fettuccine
– 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
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)
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.