What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Tuesday, July 14, 2009

Day 195: Ginger-Sesame Noodle Salad

I love summer vacation - I have more time to do things like creating new dishes. This one was a pantry/fridge clean-out recipe, and it turned out well! Even Molly (who is very picky these days) liked it.

Ginger-Sesame Noodle Salad


1-inch (2.5 cm.) piece of ginger, peeled and chopped into a few big pieces
2 t. tamari (or 2 1/2 - 3 t. soy sauce)
2 T. apple cider vinegar
3 T. sesame oil
1/4 c. extra virgin olive oil
1 dash cayenne pepper

1/2 box (about 6-7 oz.) whole wheat spaghetti, cooked according to package instructions*
1 can kidney beans, drained and rinsed
1 bell pepper (I used 1/2 red and 1/2 yellow), julienned into ~1/4-inch strips
1/2 c. julienned carrots (I used pre-packaged ones)
1 1/2 c. broccoli florets, steamed**
1 T. sesame seeds, toasted***

  1. Mince the ginger using a food processor, scraping the sides as necessary
  2. Add the next five ingredients and blend until fully emulsified.
  3. Combine all of the other ingredients in a large container, add dressing, seal, and shake until well-tossed.
  4. Chill in the fridge for at least a couple of hours.
*In contrast to white pasta, I usually cook whole wheat pasta using the maximum cooking time (e.g., 11 minutes if it says 9-11 minutes on the box). I find that this helps it not to have such a tough texture.
**I put the florets into a Tupperware container with a tablespoon or so of water, covered them loosely, and microwaved them for 2 minutes in my very slow microwave.
***I put the sesame seeds into a dry pan and shook it over a high burner until they started to brown and become fragrant.

1 comment:

  1. This was really good, I made it for my fourth of July lunch! Thanks so much!!!


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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