If it’s a day that ends in “y,” you’ll want these Asian-Style Cold Tahini Noodles ready for slurping up with chopsticks (or eating with a fork, if you must)! The bowl of goodness is flavorful, filling, and fully plant-based. And it’s a delightful way to get some veggies!
It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!
I’m giddy once my spring cleaning is done. The same thing happens when I spring clean anything edible found in my kitchen. And since I’m a huge advocate of preventing food waste, I’m basically giddy x 2 when I have a clean kitchen and no waste! So, here’s how this “clean” recipe came to be.
I’m a big, BIG noodle fan! They’re such a fun food. This cool bowl of noodles is no exception. You can make it with any variety you like. And there are sooo many types available today. When doing a cold salad like this, I find that whole-wheat or brown rice noodles offer the best texture. But when you want a boo punch of plant-based protein, you can make it with a pulse pasta like I did her. That’s red lentil spaghetti you see.
I’ve been a member of the chickpea “fan club” ever since I was a kid. OK, so not really! But I guess that’s one thing that can happen when you have a Lebanese mother who was an amazing cook (and caterer)! No complaints here … my nutritionist self loves that these pulses offer plenty of protein and fiber. Though, if my mother were still around, she’d probably be a bit bewildered by all of my non-traditional chickpea concoctions. This is one of those.