Make a steaming bowl of ramen into a fresh, packable summertime noodle salad. Pack in jars or toss it up in a large, shatterproof bowl. As a main or side, it’s an immensely satisfying dish.
Tip: Wrap each jar in a towel and pack on ice in your cooler to maintain freshness and keep it colder for longer.
Preheat oven to 425 F (220 C). Line large rimmed baking sheet with parchment.
For tofu, in large shallow dish, combine hoisin, maple syrup, tamari, and chili; pat tofu dry and add to dish, gently mixing to coat. Spread tofu evenly onto prepared baking sheet. Bake for 15 to 20 minutes, until puffed and golden. Reserve and cool.
Cook noodles according to package directions in boiling water. Drain and refresh with cold water. If using rice vermicelli, thereu2019s no need to boil; simply rinse with water to soften and drain.
In small bowl, combine hoisin, vinegar, miso, and sesame oil, and divide among the bottom of 6 - 4 cup (1 L) capacity jars or locking glass containers. Divide noodles, carrots, baked tofu, greens, and seaweed among jars. Seal and store in refrigerator up to 4 days. Shake well before serving.
This recipe is part of the Summer to Go collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.