|2 servings||calories per servings 520||protein serving 12 g||carbs per serving 71 g||total fat per serving 25 g|
Showcasing “the ROY G. BIVness” of the Southeast’s harvest, this gorgeous vegan noodle bowl gives you an opportunity to exercise your artistic talents in the creation of a meal that’s loaded with antioxidants and essential nutrients. A mix of spicy nuts and nutty brown rice noodles add protein and fiber, so you’ll be satisfied long after your colorful masterpiece has been consumed.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||11 g|
Fill a saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Halve and seed peppers. Thinly slice flesh lengthwise.
• Trim beans. Thinly slice at an angle.
• Cut onion whites into 1-inch lengths. Thinly slice onion greens at an angle.
• Grate squash around the seed core (discard core).
• Peel and grate beets; place in a small bowl, and cover with cold water.
Note: If you are feeling extra fancy, instead of grating your vegetables, slice them into a fine julienne.
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 5 minutes.
• Drain noodles.
While noodles cook:
• Place a sauté pan over medium-low heat. Add 1/2 teaspoon cooking oil and nuts. Cook, stirring, until nuts are lightly browned, 1-2 minutes.
• Stir in 1/2 packet sriracha (this will yield a medium-spicy garnish; use more or less as desired).
• Transfer nuts to a bowl.
• Increase heat to medium-high. Add 1/2 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until onion just becomes translucent, 2-3 minutes.
• Season to taste with kosher salt.
• Transfer to a bowl.
• Transfer noodles to a large bowl.
• Toss with sauce.
• Divide noodles between 2 bowls.
• Drain beets, squeezing out excess liquid.
• Top noodles with onion whites, beets, squash, peppers, snap beans and sprouts, arranged to your delight.
• Garnish with sriracha nuts and onion greens. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...