6
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Ingredients
8 ounces bean pasta (see note), cooked according to package directions, rinsed under cold water and drained
2 pounds fresh or frozen broccoli florets, steamed
1 large red bell pepper, or 2 roasted red peppers, cut into strips
6 scallions, thinly sliced
unhulled (brown) sesame seeds, lightly toasted, for garnish
For the Sauce:
1/4 cup unhulled sesame seeds, lightly toasted
1 cup unsweetened soy, hemp or almond milk
6 Medjool or 12 regular dates, pitted
1/2 tablespoon minced ginger
1-2 cloves garlic, peeled
1/4 teaspoon red pepper flakes or to taste
3 tablespoons rice vinegar
Instructions:
In a high-powered blender, blend all of the sauce ingredients until smooth.
In a large bowl, toss the noodles, broccoli, red pepper and scallions with the sesame sauce until thoroughly coated. Serve immediately or refrigerate until ready to use.
To serve, divide among 6 plates and sprinkle with the sesame seeds
Note: Several varieties of bean pasta are available at www.drfuhrman.com.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 323
Protein 16 g
Carbohydrates 59 g
Sugars 21 g
Total Fat 4.8 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 88 mg
Fiber 13.9 g
Beta-Carotene 1117 ug
Vitamin C 173 mg
Calcium 352 mg
Iron 6.3 mg
Folate 145 ug
Magnesium 77 mg
Potassium 816 mg
Zinc 3 mg
Selenium 6 ug
