Kelp Noodles in Mushroom Gravy

We here at Cooktivism strive to bring you simple, easy, and delicious recipes with ingredients that are super easy to find. This recipe, though not short on easy or delicious includes some rare ingredients that may be hard to find. I apologize, but I wanted to try something new.

I channeled Dr. Gillian McKeith for this recipe. She posted two pictures of herself on Twitter today that were both shocking and inspiring. She alludes to her own struggle with weight in her books, but I have never before seen the evidence. As a matter of fact, the commentator on her show is always calling her a “rather tiny woman.” Well, damn. She’s living proof that her plan works.

According to McKeith, Sea vegetables are a super food. She writes, “Sea vegetables contain more minerals than any other food source. [They] can contain up to ten times more calcium than milk and eight times as much iron as beef (208)”. She encourages people to incorporate seaweed into their diets at least twice a week. This recipe uses two: kelp and agar agar, a thickener.

Feel free to substitute the agar agar with cornstarch or arrowroot. The kelp noodles can be substituted with “regular” noodles or Shirataki tofu noodles. Both the kelp noodles and the tofu noodles are cooked and ready to eat. Add both at the very end.

Kelp Noodles with Mushroom Gravy

Ingredients
1 package of Sea Kelp Noodles

For the Sauce***
2 cups of thinly sliced baby bella mushrooms
2 cloves garlic, roughly chopped
1 tablespoon EVOO
1 tablespoon of agar agar (or alt. thickener)
1 cup warm water, plus 1/8 cool water for later
¼ cup ground flax seed
Dash of salt and pepper
3 tablespoons of Bragg’s Amino Acids
1/4 cup nutritional yeast flakes

In small bowl combine the water, flax seed, and agar agar. Stir to dissolve the mixture and set aside.

In a sauce pan, heat the EVOO and drop in the garlic. Saute the garlic for two minutes then add the mushroom and the spices and cook for an additional 3 minutes. Add the flax/water/agar agar mixture and Braggs’s and bring to a boil. Reduce heat and simmer for 10 minutes uncovered. Then add the nutritional yeast and whisk until dissolved. Last, add the 1/8 cup of water and whisk it in. Remove from heat and add the noodles. Mix noodles to fully coat them.

***This recipe is an extremely bastardized version of Isa Chandra’s mushroom sauce in “Vegan with a Vengeance.”  I felt the need to tell you where the idea came from. Also, buy the book. Thank you.

McKeith, Dr. Gillian. You Are What You Eat. New York: Penguin, 2005. Print.

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