June 5, 2012
This is what happens when I want a “healthy meal.” Sesame portobello steak, stir “fried” (no oil) shirataki noodles, sweet potatoes, and steamed kale.
The portobello caps were roasted at 375° in Organicville sesame teriyaki sauce (my favorite, gluten free and made with agave), Bragg’s, and rice vinegar.
I cooked the noodles with tamari, rice vinegar, mirin, and five spice. I usually get the tofu shirataki noodles, but they were out so my boyfriend got the regular non-tofu kind. They are a slightly weirder consistency than the others, but they pick up flavor really well.
I used a little sunflower oil with the sweet potatoes, but that’s it! I’m getting a lot better at not relying on it. I will never stop loving sunflower oil, though.