Yep, again. I make a version of these noodles at least once every 10 days or so. I think I've got my low calorie/fat version down to a science now. This time I used 12 oz of brown rice noodles, daikon, broccoli, bean sprouts, scallions, green onion, red pepper, carrot and cilantro.. oh and 14 oz firm lite tofu. Only 2 tbsp of toasted sesame oil for the entire dish and it easily made 8 large servings.
If you read yesterdays post, you know that I made corn muffins with barley flour. I decided today that I would try some chocolate cupcakes.. which I'm sure would have worked out beautifully if I had left well enough alone.. I mean barley flour, sucanat and olive oil aren't the worst things to have in a dessert, but me being me, I had to push the envelope.. so, I sub'd stevia for sucanat, applesauce for oil and used the barley flour. They were tasty, moist and very, very crumbly. What to do? hmmmm... too bad I'm not making any kitty litter cake (if you have boys, make this! we had such a fun bday one year with this cake!).. cake crumbs, pudding like things... could I maybe make a banana cream pie? I checked my ingredients.. good to go, so,I made a sugar free, fat free pudding with several of overly ripe banans thrown in, banana and coconut extract, agar, food coloring, soymilk and arrowroot. It worked! I had some soy whip which kind of defeats the purpose of a "healthy" dessert, but oh well... oh and I topped it with dark chocolate shavings. It turned out better than expected.