I hope all of you (Canadians) had an awesome Thanksgiving 😊 I got back from New York just in time to go down to the cottage for our family turkey dinner (I had vegan turk’y- as I’ve said before I am not vegan or vegetarian, but I predominantly eat that way).
So far, it’s really nice to be back in Halifax! If you want to know more about my trip to NYC, you can check out my videos from weeks one, two, and three. I really loved making these videos, so I’m going to be making more now that I’m back home. You can subscribe to my YouTube channel if you’re interested so you don’t miss a video😋
Okay, so today I have another amazing recipe from Olivia!! In case you missed them, you need to check out her Oil Free Granola recipe and Sushi tutorial. I love having her on my blog because not only is she such an awesome person, but her recipes are perfection.
Olivia is currently studying to become a Registered Holistic Nutritional Consultant as well as majoring in communications. She is passionate about promoting and living an abundant plant-based lifestyle for the health of people, animals and the planet. You can find her on Instagram and YouTube.
No one wants to admit it, but it’s getting cold now in Nova Scotia. I can’t say I mind it though if I get to eat food like this to keep me warm!
Rice Noodles with Lemon-Tahini Bok Choy
1-2 servings of rice noodles
2 heads of shanghai baby bok choy
Handful of snow peas
½ red pepper, chopped
2 small carrots, chopped
1 tbsp tahini
½ lemon, juiced
1 tbsp water (if it is still pretty thick)
1 tsp ginger sauce (or fresh minced ginger)
½ tsp chili flakes
Cook your rice noodles. Stir together the lemon-tahini sauce ingredients in a small dish. In a frying pan, sauté the snow peas, carrots, red pepper and any loose bok choy leaves/stems that broke off while washing (this might not happen to you but it did to me so I threw it in early.) While the veggies were cooking I whipped up a batch of my spicy almond sauce for the noodles. You could also just use more lemon-tahini sauce though, if that’s what you’re into. Once the veggies are softened, put them in a bowl. Cut the heads of boy choy in half and lay them in the pan with a bit of water. Cover and let them steam for about 3 minutes. Toss the noodles and veggies in your sauce of choice, and then toss the halved heads of bok choy in the lemon tahini sauce. Put the bok choy on top of the noodles or eat on the side. It tastes so freaking amazing, and I hope you enjoy it as much as I do!