I love cabbage and mushrooms and linguine, so goulash is one of my delicious, easy go-to meals!
The great thing about goulash is that you make a lot and leftovers will keep for several days refrigerated, or even frozen for a few months. (If leftover stew is too thick, simply add a few splashes of water while reheating. Add freshly cooked pasta, and voila!)
1- 16 oz pkg dry wholegrain linguine pasta (454 g) (buckwheat, brown rice, spelt, kamut or other)
4 Tbsp water
2 medium onions, thinly sliced
1-2 cups shitake (or other favorite mushrooms), sliced
½ medium green cabbage, shredded (approximately 3-4 cups)
1⁄2 cup tomato sauce
2- 14 oz can navy, Great Northern or black beans (2-398mL) (3 cups cooked)
3 cups veggie stock (or 2 tsp herbed salt with 3 cups water)
2 cloves garlic, minced
1 Tbsp paprika, Hungarian variety of course...or a nice smoked paprika, your choice!)
1 tsp dry mustard
⅛ tsp cayenne pepper
1 bay leaf
Directions:
Boil a large pot of water and add a pinch of salt for pasta.
In a large, heavy pan sauté onions over medium-high heat. Add mushrooms and cabbage until tender crisp. Add remaining ingredients and mix well, simmering for 5-10 minutes until sauce thickens slightly. (Remove the bay leaf or leave it in for the “finder” to make a wish!)
Add pasta to boiling water cooking according to package directions.
Drain cooked pasta in a colander and serve individual pasta topped with goulash and a dollop of LEMON AVOCADO CRÈME. Optional: Serve with Raw Veggie Dippers and use LEMON AVOCADO CRÈME as the veggie dip.
Open Sesame Edamame Stirfry Noodle Bowl w/ Tangy Ginger Sauce
The secret to successful stirfrying is to have all of your vegetables, as well as your homemade sauce prepared before cooking begins. Making your sauce in bulk, in advance, means you have it on hand when a stirfry craving hits, and can throw together and quick stirfry in minutes. Any wholegrain noodle can be used for this meal, however buckwheat noodle are especially tasty and provide disease fighting bioflavanoids. If you can find sunchokes (also known as Jerusalem artichokes), they’ll be well worth any searching you have to do. Not only do they have special health benefits…they have a unique sweet-starchy-crisp texture that I can’t get enough of. No need to peel them, just slice them and throw them into the stirfry, along with, or in place of, one of the other veggies. They’re delicious raw as well, and I often have half of them eaten before they hit the pan.
Author: Victoria Laine
Recipe Type:: Dinner
Serves:: 4-6 servings
Prep time::
Cook time::
Total time::
Ingredients:
SESAME GINGER STIRFRY SAUCE:
½ cup tahini
6 Tbsp lemon or lime juice
¼ cup Bragg's liquid soy -or- lite soy sauce
2 Tbsp maple syrup
2 cloves garlic, minced
2 inch knob ginger root, grated
½ tsp cayenne powder or pepper flakes (optional - extra spicy)
1 tsp blackstrap molasses (optional - adds a teryiaki twist)
NOODLES BOWLS:
250 g wholegrain fettucine or other flat noodle
EDAMAME STIRFRY:
3-4 Tbsp water or veggie broth
APPROXIMATELY 10 CUPS VARIETY OF VEGGIES, for example:
1 large sweet onion, chopped or sliced
1 small cauliflower, broken into small florets
2 cups carrots, diced into bite sized pieces
½ small purple cabbage or bokchoy, sliced or shredded (about 2 cups)
1 small broccoli, cut into small florets -or- 8 asparagus spears,cut in half
2 cups fresh mushrooms, shitake or other, chopped
2 cups frozen shelled edamame beans or fresh sugar peas
1-2 limes (opt)
Directions:
SESAME GINGER STIRFRY SAUCE:
Whisk together all ingredients or blend well in a blender or food processor. Note: If you are blending or using a food processor, there is no need to mince and grate garlic and ginger.
NOODLE BOWLS:
Boil water in a large pot with ¼ tsp salt. Add noodles. Stir occasionally.
Drain cooked noodles and rinse under tap water.
Divide into single portions in individual serving bowls allowing enough space for the stirfry ingredients.
EDAMAME STIRFRY:
Prepare Stirfry Sauce before cooking begins and prepare all veggies before cooking begins, slicing or cutting into bite sized pieces. Peel and cut onion into chunks.
In a heavy skillet or wok over medium-high heat, stirfry prepped vegetables in water or broth, until almost tender crisp. Stir often.
Pour prepared sauce over veggies. Add edamame beans. Thin with a few splashes of water if needed. Simmer to heat sauce through and continue cooking veggies until tender crisp. Remove from heat. Portion stirfry over noodles. Serve warm.
Optional:Squeeze a squirt of lime juice over each serving.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
