First time cooking with banana blossoms. They might be my new jackfruit when it comes to plant alternatives to meat, or at least a good second option. They're a little less dense than the jackfruit, but with similar nutritional value, so you can't go wrong
Things I changed:
Used canned blossoms instead of fresh
Used ginger powder instead of fresh
Used a serrano pepper instead of a Thai chili
Used coconut aminos instead of soy sauce or tamari
Used zucchini instead of cucumber
Source: Live Kindly | Serves: 2-4 | Time: ~30 min
1/2 tsp salt 2 tbsp coconut aminos 1 lime, halved
3 to 4 cups cooked rice vermicelli noodles 1 small #zucchini, cut into thin planks 2 inches long and ¼ inch wide Shredded greens Handful chopped fresh cilantro 2 green onions, minced Thinly sliced Thai chiles, optional (if you like it spicy, I added sriracha) Lime wedges, for squeezing
Heat a pan over medium-high heat. Add the oil to evenly cover the bottom, then add the shallots and stir until they are translucent, 2 to 3 minutes. Add the garlic, ginger, chile, and prepped banana blossom. Shake the pan to spread evenly and sauté until the blossom takes on a bit of color and softens, 4 to 5 minutes, stirring to avoid burning the garlic.
Lower the heat to medium and stir in the coconut milk, aminos, and ½ teaspoon salt. Continue stirring until the coconut milk reduces slightly in volume. Remove from the heat and squeeze in the juice from one lime half. Taste and add more aminos, salt, and/or lime juice as needed.
Divide the noodles among 2 to 4 noodle bowls. Ladle in the blossom mixture, and add zucchini, lettuce, cilantro, green onions, and lime wedges for squeezing.
What I ate and drank today
6 glasses of water (will chug 2 more before bed)
2 cups of coffee
1 cup of decaf
~ 4 miles of walking