Day 1 - first lunch

I was in a bit of a hurry, so I opted for a simple pasta with red cabbage and carrots, a recipe I took (and slightly altered) from Color me Vegan.

Pasta is great, because it offers unlimited combinations and takes little time to cook. Plus, if you cook it al dente (which I always do and no exception there, because seriously, it's pasta, not mashed potatoes) it has a lower glycemic index.


NOODLES WITH RED CABBAGE AND CARROTS

serves: 2

200 g noodles (tagliatelle, spaghetti, bavettine, linguine,...)
water + salt
1 red onion, sliced
1 clove garlic, finely chopped
1 carrot, sliced
1 leaf red cabbage, sliced
some sunflower seeds
salt and pepper to taste
sesame oil and soy sauce for seasoning

Cook your pasta according to instructions until al dente. Drain.

Heat a spoon of olive oil in wok until hot. Fry the onions briefly, then add garlic and carrots. Fry it for a minute or so, add a sprinkle of water for steaming. Season with salt and pepper to taste. You may also add other spices you enjoy, such as ginger, chilly, paprika,...
Finally add the red cabbage and sunflower seeds and fry briefly. Add the cooked pasta and mix together well, frying it briefly. Add sesame oil and soy sauce to taste, mix well, remove from heat and serve.