Noodles & Chocolate

This previous Saturday I attended an Asian Co-Counseling workshop that required everyone to bring in a dish for a potluck lunch. Naturally, I decided to go for a delicious cold Asian noodle dish.... SURPRISE!

The Ingredients:

Brown rice noodles

Carrots

Roasted Cashews

Peas

Chives

Tofu

Mini Red/Yellow/Orange peppers

I steamed the carrots and threw it in a blender and added:

Soy milk

Roasted cashews

Curry

Sesame oil

Sesame seeds

Rice wine vinegar

Soy sauce

Crushed Garlic

Pepper

Powdered Ginger

This odd little concoction made up the sauce.

 

I tossed this all together with my muscles and mixed in the peas, shredded carrots, more chives, peppers, tofu and stuck this baby in the fridge over night. The next day, I tasted it and added a few more splashes of soy sauce and sesame oil to make it smoother and not so chunky chunky. 

I was very excited to bring this dish, as it took me way too much time to create these awkward noodles.

I had competition.

Another Asian there decided to bring in cold Asian noodles as well and it seemed more popular than mine (even though hers had nothing but scallions in it). Perhaps next time I will try to not make mine look like a hot, mushy, carrot-y mess. 

 

I hope the food Gods at least gave me creative brownie points.

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Sunday = redeeming myself.

I made bark. Not the kind that falls off almost dying trees. 

(DARK) CHOCOLATE.

Dark Belgium chocolate with roasted cashews, apricots and a teensie weensie drizzle of honey (from a local farm in MA).

Thank you, Instagram for making my bark look like art.