Bring 4 cups of water to a boil. Add 2 handfuls of Tinkyada brown rice elbow noodles. Lower temperature to bring to a soft boil. Cook, stiring occasionally for 5 min. Add 3-4 broccoli florets cut up. Cook until noodles are to desired texture. Drain.
In a sauce pan, add
1/3 c cashew milk1/4 c cashew pulp (from freshly made cashew milk)
4 slices vegan Chao slices
Dash tumeric, salt, pepper, and red pepper flakes. Sprinkle of garlic powder. Cook until melted and thick.
Combine sauce and noodles. Serves 1
Comments
Post a Comment