asian edamame noodle dish (& asian dumplings)

this past weekend i whipped up an asian dinner delight. i used this recipe from a previous post










& used this recipe that i modified a little bit from yoga journal magazine.











Dressing

1/4 cup low-sodium soy sauce
2 Tbs. rice vinegar
2 Tbs. toasted sesame oil

Noodles

8 oz. egg noodles (or really any noodles you find in the asian section of the super market)
1 1/2 cups shelled edamame
2 cups grated carrots
6 oz watercress coarsely chopped
1/2 cup of green onions, chopped
2 Tbs. toasted sesame seeds

saute sesame seeds in a pan with a little bit of sesame oil.
boil the egg noodles in water.
mix the edamame, carrots, water cress, green onions together.
add sesame seeds & noodles.
make dressing & sift in through noodles.
enjoy!

raw veggie stir fry

hello fellow bloggers. sorry it's been so long... i recently tried this great recipe. it's so good (& great for the summer!) enjoy!

raw veggie stir fry

'Rice':

2 cups chopped parsnips
2 carrots
1/2 cups pine nuts
3/4 cups broccoli, chopped
1/2 cups mushrooms, sliced
1/2 cup pepper, sliced (any color, though i love red)

chop parsnips, carrots, and pine nuts and place in bowl. if you are using a food processor to do this, you will want to do each separately. combine with chopped broccoli & sliced mushrooms & sliced peppers.

Sauce:

1/4 cup Olive Oil
1/3 cup sun dried tomatoes
1 teaspoon chili peppers (dried)
1 1/2 teaspoon curry powder
1 tablespoon nama shoyu
1 tablespoon agave nectar (optional, depending on if you like sweet or not)

Combine all ingredients in food processor, process until well combined. stir into “rice mixture”.