Confetti and Shirataki Fettucine Salad

Confetti and Shirataki Fettucine Salad
Recipe type: Salads,Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 16 ounce package Shirataki Fettucine
  • 2 carrots, chopped (1/2 cup)
  • ½ cup fresh peas
  • 1 bunch broccoli florets (1/2 cup)
  • 1 pound fresh asparagus
  • 1 red bell pepper, chopped (1/2 cup)
  • 3 red radishes, sliced
  • 8 ounces baby spinach leaves, washed
  • 1 pint cherry tomatoes, halved
  • 1 small bunch green onions, sliced (1/2 cup)
  • fat free dressing of your choice–there are plenty of fat free vegan dressing recipes
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Bring 2 inches of water to a boil in a saucepan.
  3. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl.
  4. Repeat blanching process with peas.
  5. Add peas to mixing bowl.
  6. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
  7. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces.
  8. Add to mixing bowl.
  9. Add Shirataki Fettucine to mixing bowl.
  10. Mix gently with blanched vegetables.
  11. Add bell pepper and radishes.
  12. Toss to mix.
  13. Add dressing to salad and toss gently.
  14. Place one fourth of the spinach leaves on each serving plate.
  15. Top with pasta salad and garnish each salad with tomatoes and green onions.

Gluten Free Shirataki Noodle and White-Bean Salad

Recipe: Gluten Free Shirataki Noodle and White-Bean Salad

Ingredients

  • 1 cup Shirataki Noodle
  • 1 cup cooked navy beans
  • 1 cup carrot slices — julienned and blanched
  • 1 cup broccoli florets — blanched
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley — or basil
  • 3 tablespoons apple cider vinegar — or to taste
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fat-free vegan mayonnaise
  • 1/8 teaspoon cayenne pepper
  • salt and pepper — to taste

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
  2. In a large bowl, combine all ingredients.
  3. Cover and marinate overnight in refrigerator.
  4. Bring to room temperature and adjust seasoning to taste before serving.

Quick Notes

This makes a single serving size. Just double for ever how many you need to feed.

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Fettuncine Noodles
  • 1 pound spinach, chopped and steamed until tender
  • 2½ cup low sodium tomato sauce
  • ½ cup soy milk
  • 3 cloves garlic, minced
  • 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
  • ¼ cup bread crumbs
  • salt & pepper to taste
Instructions
  1. Rinse and drain Shirataki Fettucine Noodles under warm water . Pat dry with paper towels.
  2. In a large casserole dish, toss hot pasta with spinach, tomato sauce, soy milk, garlic, and basil.
  3. Season to taste.
  4. Top with bread crumbs.
  5. Bake at 350 degrees, uncovered, for 30 minutes or until bubbly.
  6. Serve hot.