Throughout my life, cooking has been a means not only of creative expression but also of caring for the ones you love. Family dinners, date nights, girls’ nights in – they all center around the joyful preparation of food and nourishing of our bodies. Every now and then, though, you just want to have quick and easy dinner alone. You don’t want to worry if others want that dish, how it tastes, or how it looks. On these nights, I go straight for my bag of shirataki noodles and some mixed veggies.
Shirataki noodles are low calorie “noodles” that, when prepared according to the package directions, have a similar noodle texture. If you are a pasta-nut, I wouldn’t suggest replacing noodles with shirataki in any traditional pasta dishes. It just won’t be the same. But for me, on my Dinner for One night, it satisfied my need for a healthy yet filling one-pot-wonder.
Vegan Shirataki Stew
Servings: 1 Person
1 cup trumpet mushrooms, thickly sliced lengthwise
1/4 tsp ground black pepper
Prepare shirataki noodles according to package directions. Note: If you do not follow the package instructions for parboiling and rinsing, the noodles will retain their extremely offensive, fish smell and flavor….ewww! Set aside.
Spray large pot with nonstick cooking spray and place over medium-high heat. Once hot, add mushrooms and onions; stirring occasionally. When mushrooms are tender, ~10 minutes, add garlic, tomatoes, jalapeno, and greens. Saute an additional 3 minutes or until garlic is slightly toasted and greens are wilted and soft. Increase heat to high; add vegetable broth, shirataki noodles, paprika, and pepper. Bring to a boil; boil 5 minutes or until soup is hot and all vegetables are tender.
Remove from heat. Turn on a good movie, pour yourself a glass of wine, and enjoy your solo night.