I am not a Vegan, but this month while I join in the Daniel Fast with my church, I have been attempting recipes that follow this very specific diet. I can't always cook at home so I had to find restaurants that could also accommodate the diet and found that if I went to a Vegan or Vegetarian restaurant that understood the difference, then I could eat guilt free or less concerned that I might be cheating.
Before I started cooking at home, I had to first stock my fridge. I wasn’t prepared for the 2.5 hours in the gluten-free non-gmo aisle at the grocery store. I was however, already familiar with this aisle and have been eating healthy for many years. For home cooking I also had to come up with a classification of food, the closest classification that I could come up with is a preservative free Vegan. The reason I specify preservative free is that I found that many vegan foods have preservatives - obviously!
So the following recipes are preservative free Vegan and I hope that they will make the Daniel Fast as easy for you as it has been for me. I would also like to add that this is the least most important thing about the fast, but it has its advantages as a lifestyle.
Saturday, January 16, 2010
Asian Noodle Salad
Ingredients
1 package soba noodles (preferably Annie Chun)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1/4 cup hot chili oil (reduce for less of a kick)
1/4 cup balsamic vinegar
Extra-virgin olive oil
4 tablespoons of Red Pepper Sofrito (separate recipe)
1 carrot, thinly sliced or julienned
1 cup of thinly sliced red cabbage
1 cup thinly sliced Napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/4 red onion thinly sliced
1/2 cup grape tomatoes sliced in half
Sesame seeds (Chemical free)
Directions
In a medium stock pot, boil water, add salt and cook noodles. Drain, add a little olive oil so the noodles don’t stick and place noodles in an ice water bath or fridge to cool. Set aside
Red Pepper Sofrito: In a chopper/grinder or food processor add a chopped red pepper, red onion, olive oil, cilantro, fresh basil, and garlic.
In medium bowl combine sesame oil, rice vinegar, balsamic vinegar, hot chili oil, red pepper sofrito and extra-virgin olive oil. Mix thoroughly and then combine all vegetables with noodles.
1 package soba noodles (preferably Annie Chun)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1/4 cup hot chili oil (reduce for less of a kick)
1/4 cup balsamic vinegar
Extra-virgin olive oil
4 tablespoons of Red Pepper Sofrito (separate recipe)
1 carrot, thinly sliced or julienned
1 cup of thinly sliced red cabbage
1 cup thinly sliced Napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/4 red onion thinly sliced
1/2 cup grape tomatoes sliced in half
Sesame seeds (Chemical free)
Directions
In a medium stock pot, boil water, add salt and cook noodles. Drain, add a little olive oil so the noodles don’t stick and place noodles in an ice water bath or fridge to cool. Set aside
Red Pepper Sofrito: In a chopper/grinder or food processor add a chopped red pepper, red onion, olive oil, cilantro, fresh basil, and garlic.
In medium bowl combine sesame oil, rice vinegar, balsamic vinegar, hot chili oil, red pepper sofrito and extra-virgin olive oil. Mix thoroughly and then combine all vegetables with noodles.
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