sesame noodles + veggies

Gwyneth Paltrow's new cookbook, It's All Easy, is home run. This sesame noodles recipe is delicious and I've added some veggies and edamame to make it a whole meal. It's hubby-approved, he even asked that this go on regular rotation. Score another one for team vegan!

One great thing about this recipe is that you can use whatever noodles you have on hand. I used udon, but you could also use rice noodles, soba, or spaghetti in a pinch. Also, I steamed my veggies, but the tamari + mirin + sesame oil makes for a very tasty stir-fry.

adapted from It's All Easy's Recipe

serves 4

3/4 pound noodles of your choice

1/3 cup tamari

3 Tbsp mirin

3 Tbsp toasted sesame oil

3 green onions, thinly sliced

3/4 cup frozen edamame 

1 cup trimmed green beans cut in half

1 red bell pepper, julienned

to make your noodles:

*cook noodles according package directions

*while noodles cook, whisk together tamari, mirin, and sesame oil in a large bowl

*when noodles are ready, drain and place them in the bowl with sauce, toss to combine and let them cool for 10 minutes

*add green onions

*steam your veggies (while noodles soak up sauce)

*combine everything and serve it up!

serving suggestions:
*garnish with sesame seeds, crumbled toasted nori sheets, chopped cilantro

veggie chili

This veggie chili is so perfect; I made it twice in one week. The beautiful colors, ideal consistency, and subtle heat create the perfect dish for a rainy fall night. If you are a meat-eater, you will not miss the meat in this chili. These lentils hold their shape, provide a nice bite, and are loaded with protein.

adapted from Gwyneth Paltrow’s My Father’s Daughter

serves 4-6

2 Tbsp extra virgin olive oil

1 small yellow onion, diced

2 small-medium carrots, diced

1 red bell pepper, seeds and ribs removed, diced

2 cloves garlic, peeled and minced

¾ tsp. mild chili powder

½ tsp. ground cumin

¼ tsp. freshly ground black pepper

1 tsp. chipotle in adobo

1 (28 oz.) can whole peeled tomatoes w/ juices (no added sodium)

½ cup de Puy lentils (small, dark, French) rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can kidney beans, rinsed and drained

Pinch coarse salt

2 Tbsp. tomato paste

to make your chili:

*with dutch oven over medium-high heat, heat the olive oil

*add the onion, carrot, pepper, garlic, chili powder, cumin, and black pepper, stirring for 10 minutes, or until softened

*add chipotle and stir to combine

*add the tomatoes and juices, crush tomatoes with spoon

*bring to boil, and then simmer for 40 minutes

*add lentils and beans

*fill 1 (14oz.) can with water and add to pot, along with salt

*bring to boil, and then simmer for 40 minutes

*stir in the tomato paste and cook for 20 more minutes

*add more salt/pepper if needed before serving

serving suggestion:

serve atop brown rice or a split sweet potato

nutrition per serving:

calories: 350

carbs: 57

fat: 6

protein: 19

iron: 21

sugar: 14