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Green Tea Buckwheat Bowl

Posted Aug 01 2013 12:54pm
Green Tea Buckwheat Bowl

 

When I was little one of my favourite meals was spaghetti bolognese. I loved to take a big piece of crusty bread when I was finished to mop up the tomato sauce, and then opt for an early bedtime to sleep off the carb-induced coma.

Today I’m still a big fan of  pasta dinners, but I’ve changed a few things to get the most out of each mouthful. This green pasta bowl is my favourite: it’s packed full of vegan nutrition in the form of buckwheat pasta, broccoli, spinach and organic tofu. It’s delicious, and it won’t put you (or your metabolism!) to sleep.
 

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Green Tea Buckwheat Bowl

Green Tea Buckwheat Bowl

  • For the Tofu:
  • For the Pasta:
  1. Cube tofu and marinate up to one day beforehand. Set aside.
  2. Set pasta water to boil.
  3. Meanwhile, make your sauce by combining miso, garlic, avocado and lime juice in your food processor. Add water until desired consistency is reached.
  4. Cook pasta according to package directions, adding broccoli florets to pasta water to blanch for the last minute (or until broccoli turns bright green.) Drain, add spinach and set aside. 
  5. Pour sauce into pasta and stir – this makes more than enough sauce, so I usually keep some to use as a salad dressing or spread in a sandwich. Add marinated tofu cubes and garnish with sesame seeds.

** I like this served lukewarm, or cold. I may even prefer it as leftovers because the buckwheat noodles break down and make the avocado sauce even creamier.
 

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