So meant to make this two days ago, but got around to it tonight and it was good. I think because I didn’t rinse my noodles inbetween boiling and tossing, it gave them a semi-starchy texture/taste…but :) we all 3 ate it up.

Ginger Zucchini Pasta

Grocery List:
rice noodles (i used a white rice noodle – spaghetti style)
1/2 block firm tofu, drained and cubed into bite-sized pieces
2TBS coconut oil
1 medium yellow onion, chopped
2 zucchinis, halved and sliced thinly
1 tsp minced garlic
shoyu to taste
4 tsp ginger [i use ginger people]
sesame oil to taste

Cook pasta, according to directions.
Meanwhile in a cast iron skillet, over medium high heat, saute onions until soft in coconut oil. Once soft, add zucchini w/ a pinch of salt and garlic, saute 2 more minutes. Dash w/ shoyu to taste. Toss w/ pasta, ginger juice, sesame oil and serve!

[i forgot to get a photo of ours, but here’s rwd’s portion] ;) he gave me the ‘mmmmmmmmmm’and ate it all up!

Sweet Potato, Kale, and Cranberry Quinoa Salad

Ingredients:

For the quinoa:
1 package quinoa, about 3-4 cups cooked
2 medium to large sweet potatoes, peeled and diced
2 cups pearl onions
1 bunch of kale, leaves finely chopped
2/3 cup dried cranberries

For the dressing:
1 large shallot, minced
1/4 cup balsamic vinegar
2 tablespoons olive oil
1-1/2 tablespoons honey
1/2 teaspoon salt
1 teaspoon pepper
Optional add-in: 1/4 to 1/2 cup pecans (I cant eat nuts so I didnt try it)

Directions:
Cook the quinoa according to package directions.
Cook the sweet potatoes in a large pot of lightly salted boiling water until tender, about 7-10 minutes. Drain.
Cook the pearl onions in a medium pot of boiling water for 5-7 minutes. Drain and let cool slightly. Cut off the ends, peel the outer layer, then chop the onions.
If desired, blanch the kale in a pot of simmering water for one minute, then drain. I prefer the kale this way rather than raw, but you can leave it raw if you like.
In a small bowl, whisk together all the dressing ingredients.
In a large bowl, combine all ingredients and mix well. Season with additional salt and pepper, if desired. If serving the entire amount at once, mix the pecans in along with all the other ingredients. If planning to have leftovers, add the pecans before serving so they don’t get soggy.