Vegan? Gluten-free? Both? Well, here’s a noodle you can eat. Shirataki wide noodles made from tofu. Find them in the cooler case at your favorite natural grocers. They come in a fishy-smelling liquid which you’ll want to rinse off. You can put them in soup, or dry-fry them in a non-stick pan (for about a minute or two, until they squeak), and use them in your favorite Asian noodle dish.
I made a ridiculously easy soup tonight. Pour about 2 cups water in a small pan. Bring to a boil. Add 2 thickly-sliced scallions and about half a package of shirataki noodles. Simmer for 4 minutes. Add a tablespoon of light miso that you’ve mixed with 2 tablespoons cold water, and if you like, a tablespoon of thick soy glaze. That’s it. I was lazy and the soup was delicious.
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Published by Robert Church
Almost every cuisine in the world has something delicious for the vegetarian. Over the last fifteen years, Chef Robert Church has presented the finest international vegetarian food to the Denver, Colorado area. Authentic tastes, unusual ingredients, clever kitchen tools, and an honest love for food and people are all hallmarks of his cooking classes.
A self-taught chef, Robert specializes in spectacular multi-course dinners designed to immerse his students in the smells, flavors, and cooking techniques specific to different regions and countries. Exhaustive research and menu planning maintain the true spirit of the food, while Robert keeps the execution of the dishes accessible to domestic kitchens. Presentation, complimentary flavors, variety, and sound nutritional values all combine to make each dinner a truly unique and palette-pleasing experience.
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