Vegan Aloha Noodle Bowl
Editor’s note: This is a guest post by Michelle De La Cerda who is an amazing cook and happens to be one of my very good friends. She is a food connoisseur like no other person I know! She can whip up meals for any palate, regardless of their dietary restrictions and the proof is in this recipe she made for all of you. It is a common sight to see her guests licking their fingers after consuming any of her meals! She has a very delicious food blog and it is no surprise that she called it, “The Complete Savorist“. It is the perfect description for her cooking style and also for the reaction of her guests. You HAVE to try her signature dish – The Dark Chocolate Raspberry Pie
Hi everyone, My name is Michelle De La Cerda of The Complete Savorist. Rini, Ms Healing Tomato herself has been kind enough to allow me to share a recipe here on her website.
When she and I talked about me posting over here, I got my creative juices flowing. This was an exciting time for me because I am not a vegetarian or vegan blogger. But in order to work for all of you, that was the focus I had to have. I was up for the challenge. But it turns out it wasn’t really a challenge at all.
Creating this recipe was easy and quite natural for me. I’ve been on a major pineapple kick lately and now that my weather is warming (until tomorrow when it rains again), I’ve dusted of the grill and fired it up. First off, if you haven’t grilled pineapple, you are missing out one of the best things in life. Those caramelized bits of pineapple, combined with the spice in the sauce knock this dish out of the ballpark.
I’m all about quick meals but those loaded with nutrition. And I am a huge fan of the sweet-savory combination This recipe combines all those things into one. I hope you enjoy this dish as much as my family and I did, except the daughter omitted the mushrooms from her plate.
I hope you enjoy these Vegan Aloha Noodle Bowls as much as we did.
Vegan Aloha Noodle Bowl ~ Made with Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner.
Aloha Noodle Bowl (Vegan)
1) Heat the grill
2) Once hot, lay the cut pineapple, zucchini, and red peppers on the grill. (If your grill is not well seasoned, some high heat cooking oil might need to be applied to the produce to prevent sticking.)
3) Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes
4) When done, remove from the grill and allow to rest for a couple of minutes
5) Mix the marinade ingredients together and set aside
6) While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper
7) Soften the rice noodles according to package directions
8) Heat a wok or large skillet, add the oil once hot
9) Chopped the pineapple, zucchini, and peppers into chunks
10) Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly
11) Add the noodles (drained) to the pan, mix well
12) Add the sauce, stir until mixed in
13) Add the edamame
14) Once mixed together and heated through, remove from heat
15) Serve and enjoy this delicious vegan aloha noodle bowl