How to Make VEGAN Noodles | Interview and Cooking with Chef Julia Dunaway
3595 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Chef Julia Dunaway is a plant-based chef who is 66 years old. She graduated from culinary school in 2009 and intended to be a professional chef after her retirement from active duty in the military in 2015. She served in the military for 30 years and retired at the rank of CAPTAIN, 0-6 in the United States Public Health Service. As a chef, she conducted cooking classes from home from 2009-present.
In May 2020 she decided to lose weight and improve her health in a big way. Although she had been eating a whole food plant-based diet since August 2017 her weight was stuck at 165 pounds, and had gone up to 170 earlier in 2020. She decided to eat only whole plant foods and cut out all the snacks and higher calorie plant-based foods that had been sneaking back into her diet. She also started walking daily. Since May 18, 2020 she went from 162.5 to 140 pounds and has continued to walk 5 miles a day.
She wrote an ebook called Chef Julia 21 Day Challenge to encourage others to join her. She posts all the food she eats daily on the Chef Julia Support Group Facebook page, conduct weekly Facebook live cooking demonstrations, YouTube videos and more. Her health has improved tremendously. Her cholesterol went from 211 in February to 171, Triglycerides from 191 to 125, LD from 126 to 98, and her blood pressure went from 138/90 to the 120’s over 60. For the first time in 40 years she's not overweight. At 5’7” I weigh 140 pounds. I want to help others attain their health and weight loss goals by showing them how to cook plant-based food that tastes great.
My recipe is called:Sesame Noodles
by Chef Julia Dunaway
4 servings
Dressing
2 tablespoons low sodium soy sauce
1 tablespoon tahini
2 tablespoon rice vinegar
2 teaspoons date syrup
1 teaspoon Sriracha or ½ teaspoon red chili flakes
½ teaspoon grated ginger
1 tablespoon lime juice
Noodles
8 ounces whole wheat noodles or any noodle of your choice, including zoodles or sweet potato noodles
½ cup shelled and cooked edamame
½ cup carrots, cut into matchstick pieces
3 scallions, finely chopped
½ cup blanched, drained, and squeezed dry greens
½ cup red bell pepper, cut into matchstick pieces
1-2 Fresno or jalapeno peppers, thinly sliced
¼ cup roasted peanuts or roasted sliced almonds
¼ cup fresh cilantro, chopped
8 ounces Sesame Ginger Tofu
Sesame Ginger Tofu
1 (14 ounce) block extra firm tofu, drained and pressed
4 tablespoons low sodium soy sauce
1 tablespoon tahini
1 teaspoon grated ginger
1 teaspoon grated garlic
Place marinade ingredients in a bowl and mix well. Slice tofu into 8 pieces and place in a glass dish or plastic bag with marinade. Marinate for 15 minutes. Bake in the air fryer at 375 degrees for 15 minutes or for 25 minutes in 375°oven. Cut into cubes or slices.
Assemble the noodles:
Measure out 1 cup of noodles and place them in a bowl. Dress them lightly with a tablespoon of the dressing. On a plate, place a few noodles, some of each of the vegetables and tofu, more noodles, and layer until you’ve used the cup of noodles, making sure to use some of all the vegetables, tofu and edamame in each serving. Drizzle more dressing as desired, top with almonds, cilantro and extra hot sauce.
My Daily Greens (Blanched Greens)
One 10-ounce package or bag of mixed greens such as spinach, chard, and baby kale.
Large pot of boiling water
Place the contents of the bag in the boiling water and cook it for 1 minutes. Remove to a bowl of ice water. Drain in a colander. Squeeze all the water out of the greens. Serve the greens with a little vinegar and sesame seeds.