Food Matters Monday – week #1

January 14, 2013


Have you heard of The Food Matters Project? I didn’t until last week when I accidentally came across this lovely project and instantly decided to get involved. You can read more about it here.

 

Long story short, its a project where a group of food bloggers have come together to cook and to share healthy recipes from Mark Bittman’s cookbook- The Food Matters Cookbook. “The book that changed the way many people think about eating. In a nutshell, it’s about eating more plants, and in turn eating fewer animal products and processed foods.”

 

So I’m in … to gain and to share the knowledge and love about food, and most importantly to continue spreading the message about healthier eating choices.

 

This week’s recipe is Sesame Noodles with Spinach and Salmon, chosen by Sarah of Pidge’s Pantry. See the recipe here.

 

 

As I already mentioned before, I’ve been a vegetarian for quite a few years now, and more and more often I choose dishes based on vegan diet. So instead of salmon from this week’s recipe, I’ve used tofu, which makes this dish lighter and easier to digest.

To make this dish a bit more colourful I’ve added a few things of my own; my favourite winter flavour- chopped ginger; sliced carrots and also red onion.

 

Add colours to your meal!

 

Whole wheat pasta with Sesame Spinach and Tofu
Ingredients

2 tablespoons rise oil

230 g tofu

black pepper

2 squeezed garlic cloves

1 tsp clopped ginger

3 tablespoons sesame seeds

1 thinly sliced red onion

1 peeled and thinly sliced carrot

600 g spinach, roughly chopped

3 tablespoon soy sauce

1 tsp sesame oil

salt

100 g whole wheat pasta

 

Directions

Cut the tofu into small cubes and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil, let marinated for 5 minutes. Heat the pan, add tofu, stir-fry for 4 minutes until brown.

Heat the remaining oil in a wok, add the garlic, ginger and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds.  Then add the onion and carrots, fry 2 – 3 minutes. Add the spinach and cook, stirring, for another minute or 2.  Add the remaining soy sauce and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes.  Remove from the heat.
Boil spaghetti in salted water until al dente, drain.
Turn the heat under the spinach mixture to medium and add the spaghetti. Toss, adding enough reserved liquid to keep things moist.  Taste and adjust the seasoning, soya sauce if necessary.  Serve.

 




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