Angel Hair Shirataki Primavera

Angel Hair Shirataki Primavera
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 1 small bunch broccoli, about 1 heaping cup of florets
  • 1 small zucchini, diced
  • 4 asparagus spears
  • ½ cup peas, fresh or frozen
  • ½ cup snow peas
  • 3 minced garlic cloves
  • 3 Roma tomatoes, seeded and diced
  • 12 basil leaves, chopped
  • 4 tablespoons butter
  • ¼ cup chicken broth (use vegetable broth for vegetarian option)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • Salt
Instructions
  1. Get a large pot of water boiling. Salt it well. It should taste like the sea.
  2. Fill a large bowl with ice water.
  3. Boil the broccoli for 1 minute.
  4. Add the asparagus and boil another minute.
  5. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
  6. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  7. In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
  8. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  9. Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
  10. Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
  11. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  12. Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
  13. Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
  14. Grind some black pepper over everything and serve immediately.

 

Vegetable Shirataki Noodle Soup

Vegetable Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 - 8 ounce package Shirataki noodles
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 (14½ ounce) can italian roma tomatoes, cut up and juice reserved
  • 3 (14½ ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
  • 1½ cups water
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 bay leaf
  • salt fresh ground pepper
  • 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup chopped parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in large saucepan over medium heat.
  3. Saute onion, stirring until pale golden, about 5 minutes.
  4. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  5. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  6. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  7. Stir in the beans and Shirataki noodles.
  8. Remove bay leaf.
  9. Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Ratatouille Shirataki with Rosemary VIinagrette Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cup cider vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and diced
  • 1 small zucchini, diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 3 large roma tomatoes, seeded and diced
  • 2 large scallions, sliced
  • 2 -8 ounce packages Shirataki Noodles
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons Feta cheese, crumbled
  • Garnish: Rosemary sprigs, if desired
Instructions
  1. In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
  2. Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
  3. Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
  4. Stir fry until heated through.
  5. Pour reserved sauce over mixture and toss to coat.
  6. Continue cooking until heated through, about 2 minutes.
  7. Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
  8. Garnish with rosemary sprigs if desired.
  9. Serve warm.