Hello Allergic to Salad family! For the last stretch of winter, we’ve been helping our classes stay warm and cozy with big, hearty bowls of vegetable ramen. We hope you’ll be able to recreate some delicious warming bowls of your own at home!
This is a versatile recipe that welcomes add ons and extras. If you feel inspired to toss in an extra spice or veggie, feel free to be your creative self! Our instructor, Andrew, began the ramen process by sautéing shiitake mushrooms along with green onions. They then deglazed the pan with vegetable broth. Deglazing is when you add liquid to a hot pan to unstick any browned food from the bottom of the pan. This will make your eventual pan scrubbing process easier, as well as add the flavor of the browned ingredients to the dish.
After seasoning the broth and veggie mixture, Andrew added frozen spinach, then noodles. This would be your opportunity to add any other veggies or extras to the mix. After finishing up with veggies and cooking the noodles to perfection, you can add eggs and garnish! Andrew’s class preferred their eggs scrambled, but poached or fried eggs also look beautiful atop a heaping dish of ramen noodles. Add some thinly sliced cabbage and more green onions and your bowl is complete!
We’re so looking forward to warm weather and spring, as well as the sweet seasonal dishes that come with it. But for now, we hope you’re staying warm and cozy at home, or bundled up outdoors!
Chickpea Bolognese with Zucchini Noodles
- 1 1/2 cups diced red onion
- 3 cloves fresh garlic, minced
- 1 can chickpeas, rinsed, drained and chopped
- 1 medium carrot, diced
- 1 cup cup mushrooms, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 tbsp dried oregano
- 1 tbsp dried parsley
- Sea salt
- 1 tbsp olive oil
- 2 medium zucchini
- 2 tbsp parmesan
- Salt and pepper, to taste
Chickpeas must first be rinsed with water, drained thoroughly and chopped.
Heat a saucepan over medium heat, adding the onions, chickpeas, garlic, and carrots, sautéeing the vegetables for about 5 minutes. Then, add a few tablespoons of water to the pan as needed, to prevent vegetables from sticking to the pan.
Add the mushrooms and sautée until some juices have let out. Then, add the tomato sauce, organo, parsley, and diced tomatoes and let sauté for about 2 minutes. This will then be added over the zucchini noodles as a fantastic sauce.
A spiralizer would be recommended for this, in order to get the same shape as noodles for the zucchini. Once you have the spiralizer, slice off the ends of the zucchini and place it on the spiralizer, turning it around and allowing the shape of the zucchini to just spill out.
Heat the olive oil in a large pain over medium heat, adding garlic and sautéeing for about 1 minute. Then, add the zucchini noodles and toss them around for a minute and turn off the heat. Sprinkle some parmesan cheese on top, along with the chickpea bolognese that was first prepared, and voila!
Until next time,
Team Allergic to Salad