We’ve got a new favorite veggie dish. We served this last night with scallops. The shirataki noodles add a nice touch and contrast to the crunchiness of the cabbage. The proportions of each ingredient were very much to taste, as yours should be. Do dress the slaw at least a couple of hours before eating it to allow the dressing to soften the cabbage a bit. Continue reading →
A healthier spin on spaghetti bolognese. I used:
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Taking inspiration from the Burmese dish of Mohinga, we sautéed some zucchini, onion & bell pepper in a little olive oil, then added soy sauce, fish sauce, garlic, Sriracha , and rice wine vinegar and the redfish, cut into bit sized pieces. Cooked till the fish was flaky. At the very end, we added the shirataki tofu noodles, which we had rinsed earlier. Served it up in a bowl and garnished with fresh basil.
The shirataki noodles make a great low-carb alternative to pasta and work really well in a dish like this.