VEGAN SPRING NOODLE SALAD[87]

Monday, April 6, 2015

A Vegan, alkaline, highly nutritious nutty-noodle salad.
Stays and tastes exceedingly well in the lunch box too.

(2-3 Servings)

Ingredients n Nutrition
12 pcs – Baby spinach
{Beta-carotene, Vitamin-A, K and Iron}
1 Tbsp – Extra virgin olive oil
{The acidity is as low as 0.8%}
5 pcs – Mushrooms (wash, dry and cut into fours)
{Gluten-free, Protein, Vitamins-B2, B3, B5 which helps to boost your immune system, Vitamin-D, Potassium, Zinc, Cholesterol-free, It helps to kick up your metabolism, High in selenium, which helps to lower the risk of bladder cancer}
5 stalks – Asparagus (wash, peel it with the vegetable peeler, discard the bottom 1 inch of the stalk [use the discarded asparagus in soups] and chop the rest very finely)
{Vitamin-A, B2, C, E, K, Folate, Copper, Selenium and Most Nutritional well balanced vegetable}
20 pcs – Pine nuts [Chilgoza, Pinon nuts]
{Gluten-free, Potassium, Vitamin-E, Iron, Protein, Helps to lower LDL or “Bad-Cholesterol” and increases HDL or Good-cholesterol in the blood, as it is rich in mono-unsaturated fatty acids like oleic acid, It helps to prevent coronary artery disease and strokes. It is an excellent source of Vitamin-E which is required for maintaining the mucus membranes and skin, excellent Vitamin B complex, manganese}
One recipe (given below) - Grilled pepper
1 cup – Noodles (boil it in the water and drain)
1 tsp – Chilli flakes
To taste – Salt
2 cups – Lollo rosso leaves or Iceberg lettuce (cut it into the bite size and put it over the ice cubes for a couple of minutes)
{Vitamin A, C, Folate, Iron and has highest antioxidant than common lettuce}
2 or 3 tsp – Balsamic Vinegar

Method
In a pan lightly saute the baby spinach with a tablespoon of water till the water evaporates.
Remove the spinach from the pan and keep it aside.
In the same pan, heat the oil and spread the mushrooms and saute them till done.
Add the asparagus, cook on high heat for a few minutes, stirring constantly.
Then put the pine nuts, the grilled peppers and reduce the heat.
After a minute remove the pan from the heat.
In another pan put the noodles, chilli flakes, salt and saute for few minutes.
Add the spinach and the nutty veg mix and saute for 30 seconds more.
Remove from the heat and mix well.
Put aside till it cools and comes to room temperature.

Plateing
Spread the lollo rosso or the lettuce in a platter.
Drizzle the balsamic vinegar over it.
Place the cooled noodle-veg saute on it.
Garnish with grated tofu and serve.

Grilled Pepper
Ingredients
1 pc - Red bell pepper
{They are not “Hot” and they are sweet in taste} {An alkaline food} {Very high in vitamin-C, which is a powerful antioxidant and is needed for the proper absorption of iron. Since it is a great source of Vitamin-B6 and magnesium it is essential for the health of the nervous system, reduces pre-menstrual anxiousness and bloating. It is high in Vitamin-A therefore supports healthy eyesight, It is a super food as it is a combination of high lycopene vitamin-A and C thus helping in preventing many cancers. Helps increase the metabolic rate, Vitamin-E which helps to keep the skin and the hair youthful, It has a lot of anti-inflammatory benefits}
Extra virgin olive oil
{The acidity is as low as 0.8 %}
To taste - Salt
To taste - Lemon juice
Method 1
Apply olive oil to the pepper and bake in a preheated oven at 180 degree C for approximately 15-20 minutes or till the skin shrivels.
Cool, peel, deseed and cut them into 1” cubes.
Lightly sprinkle the salt and lemon juice over it.
OR
Method 2
Heat the pepper directly on the flame till charred.
Remove the darkened skin, cut into 1" cubes.
Sprinkle some olive oil, salt and lemon juice.