Sometimes I find myself in a comatose state, barely able to move my pregnant butt off the bed, transfixed on a marathon of cooking shows. I suppose there are worse things to zone out to when finding my peace time, especially since some of these moments result in a really good family meal.How much do we love Rachael Ray? She's so much fun to watch and makes every dish look so delicious, and so, so easy to make. She offered up this beauty in a series of 30 min meals, and I just had to try. I tweaked it a little, using whole wheat pasta instead of soba, and added in some baked teriyaki tofu to make it more of a meal, than a side dish. It was amazing.
- 1/2 pound whole-wheat spaghetti
- 2 tablespoons rice vinegar or sherry vinegar
- 1/4 cup honey
- 1/4 cup soy sauce (I use Bragg's amino acids)
- 1 two inch piece of ginger, peeled and grated
- 1 large garlic clove, peeled and grated
- 1/3 cup olive oil
- 2 teaspoons toasted sesame oil
- 1 cup frozen shelled edamame, thawed
- 2 large carrots, coarsely grated
- 1 small bunch scallions, very thinly sliced on an angle
- Baked flavored tofu, chopped
- Toasted white sesame seeds for topping (you can use black in addition or instead)
Boil pasta in salted water until al dente. Combine honey, soy, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in olive oil. Add edamame, carrots, scallions, tofu and pasta to bowl and toss. Garnish with sesame seeds.
We have a winner! Such a light, fresh and totally yummy summer meal!
Happy, healthy eating, my loves! xx