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Posted: Nov. 8 2008, 21:27 ET
This worked out great - Takes a bit of time to marinate, but worth it!
Use as many veggies as you would like in appropriate proportion (according to your daily allowance). I currently get 3 servings so I use lots!
The veggies can be grilled on the BBQ, but this version is made indoors...
1-2 tbsp Approved Balsamic Vinager
Greek Seasoning (recipe below)
1 4oz package of Tofu Shiritaki Noodles
Roast the red pepper by placing it under the broiler until the skin blackens and blisters. Turn the pepper occasionally to make sure all sides are blackened. Place the red pepper in a paper bag and let it rest to the side (it will steam the skin loose). Once the pepper has rested for about 10 minutes, take it out of the bag and use your fingers to peel the blackened skin off, remove the stem and seeds.
(don't rinse the pepper under water, this washes away all of the yummy roasted flavor).
Slice the zucchini and the onions into slices about 1/2 inch thick. Spray a frying pan with pam and then fry the onions and zucchini until they begin to soften. Remove from the frying pan onto a cutting board.
Chop the fresh tomato and the zucchini, pepper and onion into small peices (about the size of a marble).
Drain and rinse the noodles. Place on the cutting board and chop into tiny pieces (like rice). Add to a dry frying pan and fry for 3-4 minutes. Stir frequently.
Place all of the veggies, the hot noodles, a heaping tsp of the greek seasoning, a spinkle of salt and the balsaminc vinagar in a bowl. Mix well and let marinate at room temp. (an hour or so).
Stir before serving & Enjoy!
GREEK SEASONING MIX (with mint)
1 1/2 teaspoons dried oregano
1 teaspoon mint
1 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon minced onion
1/2 teaspoon minced garlic
In a small bowl combine all ingredients. Store in an air tight container in a dry cool place for up to 6 months.