This is a really nice glutenfree, vegan, healthy and light meal for lunch, dinner or after your yoga practice. I love pasta, but before going to sleep I don´t want to eat heavy wheat pasta, thats why I was looking for an alternative. I found these new pasta, made of edamame. These soy bean tagliatelle contain 44% protein, which make it a perfect meal after your practice (plantbased protein is absorbed better from your body)
This is what you need (2 portions)
1 sweet potatoe
2 hands full of wild herbs salad
1 hand full of edible flowers if available
150g of edamame or lentil noodles
2 tablespoons of tahini
1 teaspoon of cumin
salt and pepper
2 tablespoons of seeds
1/2 teaspoon of black sesame
(+addible fetacheese, if you like it vegetarian)
Peel the sweet potatoe and cut it into small cubes, as you want them to be soft quickly.
Also cut the eggplant into small squares.
Preheat 3 tablespoons of olive oil in a pan and add your veggies. Roast them for about 10-15 minutes, add olive oil if needed. Make sure they are well done. Add salt, cumin and lime juice as much as you like. (If you wish to add fetacheese, roast it in the same pan in olive oil from both sides for about 5 minutes)
Cook your edamame noodles in boiling water for about 6 minutes.
Wash and rinse your salad nicely.
You can use any marinade you like, I used 3 tablespoons of limejuice, 3 tablespoons of olive oil, salt pepper and a teaspoon full of fig marmelade (you can also use coconutsirup).
Add zest and juice of one orange (set aside some orange filets) with your tahini, cumin and salt as you like until you get a homogen sauce and mix it with your cooked noodles.
Garnish your salad with some flowers, enjoy it with your glutenfree pasta variation and your roasted veggies, add seeds on top.