Shirataki with Sun-Dried Tomatoes & Basil
Pairing shirataki noodles with sun-dried tomatoes and basil was the best thing I could have done. The Sicilian in me felt the comfort, but the health-conscious vegan felt light afterwards.
Pairing shirataki noodles with sun-dried tomatoes and basil was the best thing I could have done. The Sicilian in me felt the comfort, but the health-conscious vegan felt light afterwards.
Our editor Sandy Lo tested this vegan recipe on the toughest of meat-loving critics… It was unanimous – it’s a hit!
I threw together this idea after picking up some tomatoes from the farmer’s market this weekend. These little babies hit the spot! They’d be great finger foods at small gatherings and a mid-day snack. Plus, you don’t have to feel totally guilty for indulging in a normally greasy comfort food! With these snack bites, I’ve used Phoney Baloney’s Coconut Bacon, but you could use any kind of Bac’n Bits! (If you want to keep it vegan, plenty of easy to find store brand bacon bits are meat-free, believe it or not.)
This recipe is something I came up with years ago when I still ate chicken. It was one of my mother’s favorite dishes that I created. My sister gave it the name “Sandy’s Seasoned Cluck & Taters”. I had all the ingredients on hand this past weekend, minus the chicken, of course. But I did
I saw this recipe in a recent issue of Cooking Light and also found it on The Food Network. I figured it sounded interesting enough, and boy was I glad I tried it! I’ve made this recipe a few times. The delicious aroma and beautiful color of the dish had everyone in the house salivating