Oh My Potluck!

Good recipes to share with friends.

Helluva Good Ginger Pasta Salad

This weekend was spun from an overwhelming feeling of too much to do and the heavy feeling of tiredness. It might be because of an awesome hike up to Yamnuska ridge. So as usual it was my own fault but it was all worth it. The hike brought us up the north side of a mountain still speckled with patches of snow and just starting to bud with spring’s baby blooms. At the peak was a gorgeous view of the Alberta foothills, dotted with turquoise ponds and turning into snowy rocky mountains. Damn good. I brought up some Sweetly Soft Granola Bars, apples and carrots and that provided all the energy I needed. What a great day. I proceeded home listening to Metronomy, feeling funky and filled with good vibes.


Watch above or watch on youtube.

I got the Whole Foods Diabetic Cookbook from my aunt last year. I’ll admit, I was skeptical but every recipe I’ve tried has been bang on awesome. They’re always simple, full of flavour and super healthy. It’s amazing. Even if you’re not diabetic, heck, even if you’re not vegan – it’s a great cookbook.

This recipe is packed with all your essential food groups to boot. If you’re not bringing it to a potluck it offers a full meal with protein, starch, and veggies. It packs up amazingly and because the sauce is so thick it doesn’t even really need to be re-stirred. Heck, it doesn’t need to be refrigerated either. So, basically, this is a magical recipe. It came from heaven.

Helluva Good Ginger-Miso Pasta Salad

Makes 6 reasonable side salads.

  • 1 cup cooked garbanzo beans
  • 2 cups cooked whole wheat noodles
  • 1/4 cup red onion, finely chopped
  • 1 cup chopped broccoli, steamed until just tender
  • 1 cup chopped carrots (about 2 medium), steamed until just tender
  • 1/2 cup red pepper, chopped (about 1 small pepper)
  • 2 tablespoons fresh parsley, minced
  • 1/4 teaspoon garlic powder
  • 1 tablespoon cashews
  • 1/2 cup plain soy milk
  • 1 tablespoon miso
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/8 teaspoon pepper
  1. In a large bowl mix together the beans, noodles, onions, broccoli, carrots, red pepper, parsley and garlic powder.
  2. Grind the cashews in a food processor or blender until they become a find dust. Add the milk, miso, ginger, soy sauce and cornstarch. Continue to blend until smooth. Heat the sauce over medium heat and let it bubble for 15 minutes, stirring frequently to avoid burning. Remove from the heat, pour it over the vegetable mixture immediately and toss to coat. Stir in the pepper. Cool and serve.
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This entry was posted on May 14, 2012 by in Pasta, Salad, Side Dish, Vegan, Vegetarian and tagged , , , , , , , .

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