Rice Noodles with seasoned golden beets & brussel sprouts
10 Raw Brussel Sprouts (sliced or chopped)
2 Golden Beets (chopped)
1 Vidalia Onion (chopped)
Rice Noodles (Pad Thai type)
1/4-1/3 Cup Apple Cider Vinegar
1/4-1/3 Cup Agave Nectar (or Maple Syrup)
1 Tbl Garlic Powder
1-2 Tbl Garlic (Minced)
1 Tbl Curry (though my guess is I probably used more)
1 Tsp Paprika
Salt & Pepper (to taste)
1/4 Cup Oil (Olive, coconut, your taste preference)
I am terrible about measuring and just taste and throw ingredients in as I go. So it has been a challenge for me to add recipes. I decided to try to start writing it down as I went along and did pretty well until I came home one day and the dogs had gotten ahold of this one. I'll do my best to replicate here.
There are two ways to go about the veggies in this recipe. I sauteed the first time, but wrote down that it might be quicker to boil the veggies to almost desired consistency, drain and then finish the saute afterward.
Cook veggies to almost desired texture (in oil or water). If you saute veggies the entire time, mix the minced garlic in while doing so. (If you boiled the veggies, drain and put into a pan with the oil to saute.) Continue to saute adding in the minced garlic (if you boiled the veggies), apple cider vinegar and agave nectar (or maple syrup/or a mix of both). As this cooks down over medium heat go ahead and mix in the curry, paprika, garlic powder, salt and pepper to taste.
Let veggies continue to simmer over very low heat to keep warm and thicken a bit.
Boil noodles to your desired texture and drain.
Pour veggies over noodles and enjoy.
I mixed all left over veggies and noodles together after I ate and stored in the fridge. Wonderful! It tasted even better the next day after sitting in the fridge overnight (as do so many recipes).