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Garlic And Ginger Sesame Noodles, Miso Chickpeas & Sautéd Kale . Follow for da…

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Garlic And Ginger Sesame Noodles, Miso Chickpeas & Sautéd Kale
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Miso chickpeas (makes 2 servings)
1 tbsp sesame oil
1 large onion, diced
1 large red bell pepper, diced
1 can chickpeas, drained and rinsed
1 tbsp tomato paste
1 tbsp miso paste
2 tbsp coconut milk
1/2 tsp salt
1/2 tsp paprika
1/2 tbsp maple syrup
Heat the sesame oil in a wok or pan. Add the onion and pepper, cooking for 3-4 minutes. Now add the chickpeas, tomato paste, miso paste, coconut milk, salt, paprika and maple syrup. Stir over a medium heat for around 5 minutes before serving.

Garlic and ginger sesame noodles (makes 2 servings)
2 portions noodles
1 tbsp sesame oil
3 cloves garlic, minced
2 tbsp grated ginger
2 tbsp tamari
2 tbsp rice vinegar
1/2 tbsp coconut sugar
3 tbsp water
1 tbsp cornstarch
2 tbsp sesame seeds
Cook the noodles according to packaging instructions. Meanwhile, heat the sesame oil in a wok or pan. Add the garlic and ginger, cooking for 2-3 minutes, until softened. Meanwhile, stir together the tamari, rice vinegar and coconut sugar. In a separate bowl, stir together the water and cornstarch. Drain and rinse the noodles, then transfer them to the pan together with the sauce and cornstarch. Mix together until the sauce thickens and the noodles are evenly coated
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CREDITS TO earthofmariaa
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