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Black and Orange Ramen – gf and vegan

Black Ramen2 900 Wm

Black and Orange Ramen – gf and vegan

This is not just for looks! This is so yummy. These orange and black flavors compliment each other so beautifully. Please do not leave anything out. Sweetness from the squash is so well balanced with the flavor punch of roasted bell peppers and the savoriness or the ginger-carrot broth. If you like some heat, gotta go with a habanero. Delightful! You can use a regular ramen if you like, but the black rice ramen is gluten-free and so good. It marries blissfully with the other flavors.

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Black and Orange Ramen

Preheat oven to 450°

Make carrot-ginger stock by adding to a sauce pot the water, carrots, onion, garlic, and ginger. You could make your stock a day or two before and reheat as needed.

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Bring to a boil. Reduce to simmer. Cook until veggies are tender. Remove the ginger. Blend until smooth, using and immersion blender. Note: if you need to use a standard blender, allow broth to cool to a safe temperature first.

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Add aminos. Salt to taste.

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Calabaza squash is delicious! But use any squash you like.

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Lightly toss squash and bell pepper slices in oil and a little salt. Keep them separate if you like. On a parchment or aluminum foil lined cookie sheet tray, spread squash and peppers in an even layer. Roast until tender and browned to you liking. You can use to broiler in the last couple of minutes, but be sure you do not catch your parchment on fire.

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If you are using habaneros, wearing food-safe gloves, wash, remove seeds, if desired, and cut to any size you like. Toss on oil and roast on a separate sheet tray. (unless everyone in the family loves heat, then you can combine)

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Cook your ramen. Black bean or black rice. I used black rice today. Love it!

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To serve: Place squash, peppers, and ramen into a serving bowl, any way you like. Pour hot ginger-carrot sauce over everything. Add habaneros, if desired.

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Black and Orange Ramen

This very simple dish tastes as amazing as it looks.

Servings 2-4

Ingredients

  • 6 cups water
  • 2 medium carrots, rough chopped
  • 1 small onion, rough chopped
  • 1-2 cloves garlic, peeled and smashed
  • 1 small piece fresh ginger
  • 1 teaspoon liquid aminos, (or soy sauce, tamari, coconut aminos)
  • salt, to taste
  • about 2-3 cups any orange-fleshed winter squash (calabaza is used here)
  • 1 orange bell pepper, sliced (julienned)
  • olive oil
  • black ramen noodles, one serving per person (see package), may come in serving blocks
  • optional: habanero peppers

Method

Preheat oven to 450°

  1. Make carrot-ginger stock by adding to a sauce pot the water, carrots, onion, garlic, and ginger. Bring to a boil. Reduce to simmer. Cover and cook until veggies are tender. Remove the ginger. Blend until smooth, using and immersion blender. Note: if you need to use a standard blender, allow broth to cool to a safe temperature first. Add liquid aminos, (or soy sauce, tamari, coconut aminos) Salt to taste. Note: I added only a little ginger because my family likes only a little. Feel free to add more! And if you want to concentrate the flavor, allow some of the water to cook out with the pot uncovered.
  2. Lightly toss squash and bell pepper slices in oil and a little salt. Keep them separate if you like. On a parchment or aluminum foil lined cookie sheet tray, spread squash and peppers in an even layer. Roast until tender and browned to you liking. You can use to broiler in the last couple of minutes, but be sure you do not catch your parchment on fire.
  3. If you are using habaneros, wearing food-safe gloves, wash, remove seeds, if desired, and cut to any size you like. Toss on oil and roast on a separate sheet tray. (unless everyone in the family loves heat, then you can combine)
  4. Cook noodles according to package directions.

To serve: Place squash, peppers, and ramen into a serving bowl, any way you like. Pour hot ginger-carrot sauce over everything. Add habaneros, if desired.

 

Enjoy!

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