This is a communal blog to share recipes, meal ideas, questions, support and knowledge about eating and living a meat and/or dairy free lifestyle. It's also a place for omnivores to learn more about healthy ways to cut animal products out of their diets. Submissions encouraged!
We're two sisters and lifelong herbivores (one vegan, one vegetarian). We promise not to bicker too much.
Tangy Udon Noodles with Lemon Honey Brussel Sprouts
For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.
Wide udon noodles
Honey or vegan sweetener
Salt, pepper and garlic to taste
For the Brussels
Boil a pot of water (with enough water to cover brussels)
Wash brussels well, peeling off outer leaves if they look gross
Chop into halves or quarters, depending on their size
Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
Strain and put brussels in a large pan with olive oil
Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)
Continue to sautee until they are tender
For the noodles:
Follow directions on the package to cook noodles
Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste.
Add protein source if desired and top with cooked Brussels. Enjoy :)