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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Lightning Bowl Recipe

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This recipe for Green Lightning Bowl is from Mawmaw Runs on Veggies Vol.3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbl Braggs Aminos
¼ cup maple syrup
1 14oz firm tofu cut into bite size cubes
8 oz brown rice noodles
2-3 tbl sesame seeds
6 green onions, diced
4 cups thinly sliced kale
1 avocado , cubed
½ cup cilantro leaves, chopped

1 cup lightning dressing:
5 tbl Braggs Aminos
5 tbl maple syrup
2 tbl rice vinegar
1 clove garlic minced
2 tsp finely minced ginger
½ jalapeno pepper, seeded and diced
grated zest of 1 lime
Juice of 1 lime (about 2 tbl)
2 shakes red pepper flakes
Directions:
Directions:
Preheat oven 400º F, line baking sheet with parchment paper
Combine Braggs, maple syrup and tofu cubes and toss until all the cubes are well coated. Pour onto baking sheet and bake for 45 min, until lightly browned.

Make the dressing by combining all ingredients and blending well. Set aside.

Prepare noodles according to package directions. Set aside.

In skillet over med heat, toast the sesame seeds. Keep an eye on them, they burn easily. Brown for about 5 min and remove from heat.

In a mixing bowl, combine the noodles, tofu, and rest of the ingredients (minus sesame seeds). Toss and then sprinkle with the sesame seeds and 1 cup of the dressing. Keep chilled until ready to serve.

 

 

 

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