GRPH 312- Midterm Exam Guide - Comprehensive Notes for the exam ( 16 pages long!)
Document Summary
spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a touch of sesame oil create a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas or cubes of baked tofu. 1/2 tablespoon soy sauce, gluten-free tamari, or coconut aminos 1 to 2 cloves garlic, pressed or minced 1/2 to 1 teaspoon sriracha or other chile sauce or red pepper to taste 1/2 teaspoon toasted sesame oil (see note in nutrition data below. wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into noodles. line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper. in a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients.
