Vegan Coconut Veggies On Black Bean Noodles
There is nothing I love more than getting mail. Well…let me clarify. I love getting real mail; mail that is actually hand written by a human or packages filled with products that I’ve ordered. Better still: packages filled with unknown treasures. Those are the best!
But, in this digital age, real mail is rare. Which is why I get so excited when real mail shows up. And, this week, it really showed up.
I received a box of gluten-free, sugar-free, organic goodies from Truly Organic Foods. How fun!
For all of my Canadian peeps, Truly Organic Foods is a shop and online store in St. Catherines, Ontario — just a stones throw from Toronto. It’s really hard to find online organic shops on Canada. And, it’s awful having to buy products from a U.S. based company because A) it takes forever for the products to arrive. I’ve waited weeks!, and B) I’ve had to pay import duty on items that I’ve bought, and that’s the worst!
So, it’s really fabulous to know that Truly Organic Foods is here, along with Real Raw Foods and Upaya Naturals. All three of these Canadian online stores are really great to use. And, Truly Organic Foods is so quick to ship your order — it’s unbelievable! A friend of mine ordered a case of raw energy bars by the Art of Raw from Truly Organic Foods, and she received them in the mail the next day. Hello service; it’s really nice to see you again!
So, what was in my Truly Organic Foods box? There were organic gluten-free and sugar-free products that I’ve never seen before:
The Art of Raw energy bar was amazing! I absolutely loved the coco lemon flavor. And, here’s what I appreciated the most: the ingredient list was so simple, and there was no added sugar. I haven’t had a store-bought energy bar in 3-years, since I went sugar-free. Most energy bars contain some sort of added sugar like agave, honey, coconut sugar, or cane juice, and I don’t eat any of those added sugars.
But, it is nice to have a treat from time to time, and the Art of Raw bars only use dates to sweeten their products. And, for this sugar-free girl, I really appreciate that! You can order the Art of Raw bars online from Truly Organic Foods. They come is a variety of flavors — I thought the Coco Lemon was scrumptious!
Now onto this week’s recipe…
For this week’s Food Love recipe, I decided to try out the Explore Asia Black Bean Noodles. And, I’m really happy that I did. This recipe for Vegan Coconut Veggies on Black Bean Noodles is really simple. It only takes about 25-30 minutes to make. And, here is the bonus…one 1/4 cup of these black bean noodles contains 23 grams of protein! Holy shizz indeed!
The average woman requires 46 grams of protein a day, while men need around 56 gram. With one small serving of these black bean noodles, girls…you’re getting half of your protein requirement for the day. One serving contains the same amount of protein as a palm-sized piece of chicken (for meat eating peeps).
Yes…you can get enough protein in your diet if you eat a vegetarian or even vegan diet. You just need to know how much protein is in the foods that you eat.
So, enjoy this recipe. And, stay tuned; I’m going to use the coconut wraps in an up and coming Food Love recipe.
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1 cup of broccoli cut into 1 inch pieces
- 3 tbsp of finely chopped fresh ginger
- 1 medium sized red onion, sliced
- 1 clove of garlic, finely minced
- 1/2 package of Explore Asia Black Bean Noodles
- 1 can of organic coconut milk, full fat
- 2 tbsp of grape seed oil or coconut oil
- water to boil the noodles
- Thai basil
- Prep all of your vegetables: slice the peppers and onion into thin half moon shapes. Finely chopped 3 tbsp of fresh ginger (remove the outer skin of the ginger first). Mince one clove of garlic.
- Put a large pot of water on the stove, and bring the water to a boil.
- Heat a large pan to medium-high heat. Add 2 tbsp of oil to the pan.
- Lower the heat to medium, and add all of the sliced onion. Also, add the chopped ginger to the onion.
- Slowly cook the onion and ginger on medium heat, until the onion is translucent and lightly browned (about 6-8 minutes).
- Add the sliced peppers, broccoli, and garlic. Stir everything together. Then immediately add the can of coconut milk.
- Add 1/4 tsp of salt and 1/4 tsp of pepper to the coconut milk and vegetables. Stir.
- Bring the coconut milk to a slow simmer, and cook for 20 minutes or until the vegetables are soft.
- While the vegetables are cooking, cook the black bean pasta for 6-8 minutes. When cooked, strain the noodles and briefly rinse them under cold water.
- When the vegetables are cooked, tasted the coconut milk, and add salt to taste.
- To serve, place 1/2 cup of black bean noodles on a plate and top with the coconut veggies. Top the noodles with chopped Thai basil.