Strange title, I realize that. Last night we were listening to Type O Negative. And while we were gazing at the very greenness that we were about to munch on, Adam realized that the song Creepy Green Light was playing and I couldn't resist ;)
We tried out mung bean noodles for this dish. These fellas have a definite beany taste and hearty texture, both of which we enjoyed. And, like Soba noodles, are a quick fix, taking no more than 6-8 minutes.
For the sauce we were inspired by the Roasted Garlic Artichoke Spread from Eat, Drink and Be Vegan. For 45-50 min. you roast a mixture of garlic, artichokes, oregano, oil and lemon juice. I mashed some white beans and mixed them with soy milk and black pepper while heating over medium low heat. Next I added the garlic artichoke mixture, red onion, chopped olives, and marinated shiitake mushrooms.
This dish was served up on a bed of spinach and sprinkled with leftover topping from the previous night (cashews, nutritional yeast and hemp seed). After the photo was taken I covered it in nutritional yeast and I would highly recommend this! In fact, this dish would be quite good with nutritional yeast mixed into the sauce to create a sort of beany fettuccine.
All in all, not bad. In the future I would like to add more herbs and garlic. I would also recommend frying the onions and mushrooms ahead of time (which we did not do) to really bring out the flavors.
2 comments:
looks great! i like how you added spinach leaves under the noodles...really pretty
Aww, thanks Jacklyn :)
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