Umami pasta + chickpea bowl: Creamy miso+tahini pasta with Kung Pao chickpeas. A…


🌱Umami pasta + chickpea bowl: Creamy miso+tahini pasta with Kung Pao chickpeas.🌱 Away in the country and feeling quite isolated…in a good way! Happy Friday friends.đź’š
🌱Recipe pasta: Blend: 1/4 cup tahini, 2 tbsp low-sodium tamari or soy sauce, 3 tbsp mirin (or sub with maple syrup to taste), 1/4 cup unseasoned rice vinegar, 1 tbsp mellow miso, 2-inch piece ginger (finely chopped), 1 minced garlic clove. Blend until smooth. Add a little water if preferred and blend again until desired consistency. Serve with your favorite pasta.
🌱Recipe Kung Pao chickpeas: Whisk in bowl: 1/4 cup low-sodium tamari or soy sauce, 3 tbsp unseasoned rice vinegar, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, 1/2 tbsp sriracha, 1/2 cup water, 2 tsp cornstarch. Transfer to saucepan and heat on low while whisking until sauce thickens. Stir in 1-15oz can chickpeas until warmed through. (Optional: you can roast the chickpeas first if you want them crispy.)
.
.
.
.
.
#whatveganseat #vegansofinstagram #veganfood #veganfoodporn #veganfoodie #veganeats #eatplants #eatyourveggies #healthyvegan #heresmyfood #eatyourcolors #herbivore #plantbased #veganrecipes #plantpower #veganlove #eatyourgreens #cleaneatingideas #letscookvegan #feedfeedvegan #vegano #vegana #pasta #veganpasta #chickpeas #avocado #oilfree #forksoverknives #vegandinner



Source

Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...