All the flavors of yellow curry, in stir fry noodle form with chicken and vegetables. Quick, easy and one pot meal.
A few weeks back I received an invitation to create a recipe for JSL Foods as part of their Fortune Asian Noodle Blogger Recipe Challenge. I am a big noodle fan so I was definitely in for the challenge. Each blogger who registered for the contest had to choose from one of their products along with a choice of making either a stir-fry or a cold noodle salad with the product that they chose.
I chose their chicken flavor Udon Noodles and decided to make a stir-fry, since I love stir-fried noodle dishes.
They have many more products and you can connect with JSL Foods on Facebook and Twitter. JSL Food products are available at these following stores: Albertson, Lucky’s, Von’s, Pavilions, WinCo, Target.
Mung bean dal is a great easy to digest pulse. Packed with protein and fiber, serve mung bean dal plain or with rice or roti for a healthy vegan and gluten free meal.
Bianca and I met by chance. My originally scheduled City Surf Class got cancelled so I took the one that she was the instructor for. Even though I would have liked to hate her for making me completely out of breath and almost feel like dying, I immediately liked her for her energy. We got talking after the class and I learned about her blog TooBu. We exchanged our numbers and met over coffee. That’s when I met the second TooBu girl, Lita. We spoke a lot over coffee and worked over a collaboration.
The TooBu girls wanted to come and see me cook two recipes, one Indian and one anything else I felt like. Since both Lita and Bianca are fitness enthusiasts, and their blog revolves around holistic living, I thought of sharing this Split Mung Bean Dal recipe with their blog followers. I also shared the coconut lime zucchini bread with them.
I love a good veggie burger. With V vegetarian on two days of the week, one of them being a Saturday, veggie burgers are a great option for me to take to a potluck or get together so that he has something to eat and I don’t have to spend too much time making them. Since veggie burgers are so easy to put together these also make a great weeknight meal and can be perfect to pack in the lunchbox. I love the black bean burger recipe that I have posted in the past but for a while I had been thinking of doing a chickpea burger. After looking at different recipes online, I combined elements of a few of them and came up with the recipe for these vegan Chickpea and Walnut Masala Burgers that I am posting today.
While most veggie burgers are crumbly, these chickpea burgers benefit with the moisture that grated carrots lend to the patty. Prompted by the #iheartwalnutcontest I decided to add toasted walnuts to the burgers and they do make a great addition to these meatless burger patties. A little roasted cumin, garam masala and chillies make these burgers flavorful and my new favorite recipe.
For convenience I used canned chickpeas, but you could soak and boil the chickpeas.Instead of regular burger buns I like serving these with whole wheat english muffins or sandwich bread because I like the bread to patty ratio. I serve it with some garlic tahini sauce, but tzatziki dip would also taste great.While I don’t have a gluten intolerance, for people who prefer gluten free you can use gluten free bread to make the bread crumbs. You could also add cheese to the patty mix, but I wanted to keep them vegan so that they cater to a wider range of people with different dietary restrictions. Cheese lovers can just add a slice of cheese on top!