Also, I really enjoy how this dish looks… kinda leopard-like, you know?
 |
 Manifest: vegan is a website by Allyson Kramer, created to help change the stereotype of what vegan food tastes/looks/feels/smells like and to persuade non-vegans into a more compassionate lifestyle. |
|
Reprinted with permission from Allyson Kramer of Manifest: vegan.
Orange Sesame Vermicelli
Makes about 8 servings
These simple rice noodles aren't a complete powerhouse of a meal, but definitely a nice accompaniment
to a larger dinner, or alone as a light lunch. I had them midday today and am
using the leftovers to accompany some sort of gingery tofu with a cucumber salad
for tonight’s dinner.Ingredients
|
|
Directions
In small bowl combine 1 tsp tamari, orange zest, orange juice, grated ginger, 3 tsp brown rice syrup, cloves, 2 tsp sesame oil and 1 tbsp rice vinegar until well mixed. Stir with julienned carrots in small saucepan and reduce over medium heat until about 1 tbsp of liquid remains.
In the meantime, cook rice noodles as directed on package.
In separate small bowl, mix together 1-2 tbsp tamari, 1 tbsp sesame oil, 1 tbsp brown rice syrup, 1/2 tbsp rice vinegar and 1 tbsp water.
Toss with cooked noodles until thoroughly coated. Add tamari to taste… I used a good bit more in mine to make the vermicelli taste salty enough for my liking (I have one whopper of a salty liking). I also added a few small squeezes of agave to cinch all the flavors up nicely.
Once carrots have finished cooking, stir in carrots and remaining liquid with rice noodles.
Toss in 3 tbsp black sesame seeds until evenly distributed.
Serve hot or cold.