Notes:
Delicious asian salad with quick marinated mushrooms.

Servings: 1 large

Ingredients:
-Romaine Lettuce
-Tomato, cut in wedges
-Celery cut in small pieces
-Scallions julliened
-4-6 mushrooms cut into slices
-bean sprouts
-mandarin oranges
-Soy sauce (not raw) Unless you get raw soy sauce.
-Sesame oil

Directions:
Slice mushrooms and place in bowl with julliened scallions. Sprinkle with soy sauce and a little sesame oil. Toss to coat and set aside. Wash and chop salad veggies and place on dinner plate. Put marinated mushrooms and scallions on top of salad. Put bean sprouts and mandarin oranges on top and drizzle marinate onto the whole salad. Delicious and satisfying.

Submitted by:
Cheryl

Notes:
This is a great dish to make for a lot of people. Serve it up with a big pot of brown jasmine rice and some Sriracha hot sauce on the side!

Servings: 8

Ingredients:
A Brick of Firm Tofu, Cubed
A Can of Coconut Milk
Fresh Basil, A lot!
Peanut Butter, 8 tablespoons
Turmeric, 1 teaspoon
Ginger Powder, 3-5 teaspoons
Chili Powder, 2.5 tablespoons
Cumin, 1.5 teaspoons
Two jalapenos, minced
Two Portabello mushrooms, chopped into bite-size pieces
One Red Bell Pepper, cut into long slices
One Onion, chopped
Two Cloves of Elephant Garlic, minced
Five Small Potatoes, quartered and boiled
Can of Pineapple chunks
Salt
Pepper

Directions:
You may want to begin by putting the cut potatoes on the stove to boil so that they're ready to go when the time comes.

In a bowl, mix the coconut milk, spices, and peanut butter. Mix well until the peanut butter is no longer in clumps. Add the cubed tofu and let sit.

Coat the bottom of a deep sautée pan with canola oil. Allow the heat to rise sufficiently and then add the garlic and onions. Sautee these two ingredients for about 5 minutes.

Next, add the bellpepper, portabello, and japapeno. Cook for another 5 minutes.

Now add the coconut curry with the tofu and potatoes. Add the pineapple chunks. From this point on, stir carefully to avoid crumbling the potatoes or tofu. Gently mix everything together. Add half of the basil (about 20 leaves).

Let simmer for 10-15 minutes on Very low heat. Stir every now and then to make sure the curry is evenly distributed. Salt to taste.

Add the rest of the basil and let simmer for 3 minutes more..

Serve over brown jasmine rice..

Submitted by:
Stephanie

Notes:
Ready in 20 minutesServes 4, Per Serving: 280 calories (also loaded into BuddySlim Calorie Counter)

Servings: 4

Ingredients:
Ingredients
• 15gm (3 tsp) sesame seeds
• 200g (8 oz) haricot vert (French beans/Squeaky Beans/Small Green Beans)
• 200g(8 oz) mangetout (snow peas)
• 125g (4 oz)dried medium egg noodles
• 400g (1lb) cooked and peeled prawns/shrimp
• 1 medium-hot red chilli, deseeded and chopped
For the dressing
• 1 tbsp dark soy sauce
• 1 tbsp rice wine vinegar, or white wine vinegar with a pinch of caster/fine granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp sunflower oil
• ½ tsp caster sugar

Directions:
1. Heat a dry frying pan/skillet over a medium-high heat. Add the sesame seeds and stir for 3-4 minutes, until lightly toasted. Transfer to a bowl and leave to cool.
2. Whisk together the ingredients for the dressing.
3. Bring a large saucepan of salted water to the boil.
4. Top and tail the French beans and cut them in half lengthways. Cut the mange tout/snow peas in half lengthways, too. Drop the beans into the pan and cook for 3 minutes, until just tender. Remove with a slotted spoon and refresh under cold water. Add the mange tout and cook for 2 minutes. Remove with a slotted spoon, then drain and refresh as before.
4. Add the noodles to the pan and cook for 4 minutes or until just al dente. Drain and set aside to cool.
5. Mix the beans, mange tout, noodles, prawns, most of the sesame seeds and the chili together in a large bowl. Add the dressing and toss together well. Sprinkle with the rest of the sesame seeds just before serving.

Submitted by:
Juliette