Buckwheat Pasta with Seitan Recipes

Buckwheat Pasta with Seitan  Recipes - How Foods Fight Cancer

MAKES 6 SERVINGS

This recipe contains soba noodles, a Japanese buckwheat pasta. Buckwheat is a great source of rutin, a type of bioflavonoid that has an amazing capacity to fight free radicals, which are responsible for many cancers. Soba noodles are available at Asian markets and may also be found in the Asian food section of many supermarkets and natural food stores. Whole wheat angel hair pasta or spaghetti can be used as an alternative to the soba noodles, if you prefer.

12 ounces soba noodles

13⁄4 cups vegetable broth or water

1 medium onion, thinly sliced

3 cups sliced fresh mushrooms

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 ounces seitan, sliced

2 tablespoons flour (any kind)

2 teaspoons soy sauce

1 teaspoon chopped garlic, or 1⁄2 teaspoon garlic powder

1⁄4 teaspoon ground black pepper

Salt

1⁄4 cup chopped fresh parsley

1. Cook the soba noodles in a large pot of boiling water until just tender, about 8 minutes or according to the package directions. Drain and rinse with cold water to prevent them from sticking. Set aside.

2. Heat 1⁄4 cup of the vegetable broth in a large skillet. Add the onion and cook and stir until the onion is transparent, about 10 minutes. 

Add the mushrooms and bell peppers. Cover and cook for 5 to 10 minutes, until the mushrooms and peppers are tender. Stir in the seitan. Add a small amount of water if the pan becomes dry.

3. Whisk together the flour and the remaining 11⁄2 cups of vegetable broth until smooth. Stir into the seitan mixture along with the soy sauce, garlic, pepper, and salt to taste. Cook and stir over mediumlow heat until thickened.

4. Pour the seitan mixture over the soba noodles. Garnish with the parsley and serve.

5. Stored in a covered container in the refrigerator, leftover Buckwheat

Pasta with Seitan will keep for 2 to 3 days.

Note: Most brands of soba noodles contain sodium. Try to find a brand

that is lower in sodium and consider omitting salt from the cooking water.

PER SERVING: 263 calories; 1.3 g fat; 0.2 g saturated fat; 4.4% calories from fat; 0 mg cholesterol;

17.6 g protein; 49.5 g carbohydrate; 4.9 g sugar; 5.6 g fiber; 796 mg sodium; 53 mg calcium; 3.1

mg iron; 67 mg vitamin C; 751 mcg beta-carotene; 0.9 mg vitamin E