Few things are more thrilling to this chick then a colorful, nutrient rich bowl of plants. From thinking about the flavor/texture combo, gathering ingredients, cooking and plating; putting these together is one of my favorite things do to and I feel so blessed that I get to do it. Not a day goes by that I dont think about how lucky I am to have access to such abundantly diverse food (and the ability to afford it) as so many people go without or not enough. It makes my heart full and sad at the same time because I want real food to be accessible to everyone.
After a full week in Los Angeles at the Natural Products Expo, hanging with my friends and some much needed spooning with my man I am buzzing with gratitude for this life I am livin. And as breifly mentioned above FOOD is a huge part of that. So without further ado lets talk about this thang.
Protien Packed Kelp Noodle Bowl with Veggies, Tofu & Almond Ginger Sauce that is:
gluten free, vegan, creamy, crunchy, savory, sweet and full of high vibes. The vegetables are completely adjustable, meaning you can sub in whatever you like or have on hand in the fridge, if you want to use bean sprouts, broccoli or bok choy then by all means get’er done. If you are looking for a meal that tastes even better the next day (hello meal prep) go make this. You will love it, I just know!
Pre-heat oven to 425f.
Make the sauce. Put all ingredients except the water in a vitamix or high speed blender and turn on high until a creamy sauce is reached. Add water as needed for desired consistency. I found that a thicker sauce coats the noodles better and makes this dish more enjoyable to eat. Set aside
Wrap tofu in a clean dish towel or paper towl. Apply presure and remove as much moisture as possibly. Cut into cubes and lay on a baking sheet. Toss with the sesame oil and tamari and bake for 20-25 minutes, tossing half way through. Then turn on the broiler and leave under for 3-5 minutes. Keep an eye on it. Remove and set aside.
Rinse and drain you kelp noodles. Rinse and drain the seaweed, removing all the salt. If your edamame is frozen then defrost following package instructions
Build your bowls. Divide the kelp noodles evenly among two bowls. Layer with garbanzo beans, carrots, edamame, seaweed, avocado, baked tofu. Sprinkle with muts, red pepper, hemp seeds and serve with the dressing on the side or drizzled on top.