Friday, April 19, 2013

Spicy Shirataki Noodles

So my husband loves noodles and I'm always trying to find a way to make it new and interesting.  I think he would only eat noodles if he had the choice and I would blow my head off with boredom if I didn't change it up once in a while. 

For those of you that aren't familiar with them (which I'm pretty sure many are not because I wasn't) Shirataki Noodles have some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol control and weight loss. It also contributes to fiber intake and can be a substitute for starchy noodles.  The most common found in the USA are Tofu Shirataki Noodles which are great because they answer that pesky irritating question asked to vegans about your protein intake. 

There are a million different ways that these noodles can be served and here is one of the ways that I tried and really enjoyed.

  • 5 tablespoons of low sodium soy sauce
  • 2 1/2 tablespoons of lime juice
  • 1 tablespoon light brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons minced jalapeno
  • 3 cloves minced garlic
  • 1 onion chopped
  • 1 red pepper
  • 1 8oz pack of Shirataki Noodles cooked as directed one package
  • 1/2 basil leaves torn
Whisk together soy sauce, lime, brown sugar and rice vinegar.  Set aside. 

Heat oil in pan or wok over medium to high heat.  Add in garlic and jalapeno. Cook for 1 minute.  Add in onion and pepper; stir fry for five minutes or until onion is almost clear. 

Add in noodles and soy sauce mixture.  Simmer for five minutes.

remove from heat and toss with basil before serving. 

Tuesday, April 16, 2013

Streusel Cup cakes:

Streusel Cup cakes:  

This is something that I am trying and I love it because it has the texture and layers of a coffee cake.  

Cupcake ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups sugar
  • 1/2 cup  vegan butter substitute, softened
  • 1/2 cup unsweetened applesauce
  • 1 cup vanilla milk sub (SIlk, soy, almond milk...ect)
  • 1 teaspoon vanilla extract
  • 1 tablespoon distilled white vinegar
Streusel ingredients:
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1/2 cup chopped pecans
  • 1 tablespoon melted Earth Balance or vegan butter substitute
Glaze (Optional):
  • 1 1/2 cups vegan confectioners’ sugar (Powdered sugar)
  • 2 1/2 tablespoons vanilla milk sub
  • 1 teaspoon vanilla extract
  • 1 teaspoon melted vegan butter substitute

Preheat oven at 325 degrees F.  
Mix all of the dry ingredients together in one bowl while using a hand mixer to combine the wet ingredients   

Once you go to combine dry and wet ingredients make sure that your streusel is made and ready to go.  You want to get the cup cakes into the oven as fast as you can once they are combine and creamy.  


In small bowl combine and mix all of the ingredients together making sure that there are no clumps of butter.  

Fill cup cake liners in pan halfway with cupcake mix.  Add in the stresuel making sure it is a light layer and not too high before filling the cupcake liners up the rest of the way with the remaining cupcake batter.  

Use remaining streusel to sprinkle over the top if desired. Place in the heated oven for 30-35 minutes or until a toothpick can be inserted and than pulled out relatively clean.   

While cup cakes are cooking whisk together the ingredients for your glaze and drizzle on top of cakes with a spoon.  If you want to make a more intricate design on top (Checkers ect) put into a baggie and cut off small corner to drizzle into a pattern.