I made chickpea-macaroni coconut chicken “pasta” and it’s so good! Here’s recipe if you want!
Chickpea-coconut-chicken pasta (Lactose free and Gluten free)
400 grams chicken strips 200 grams tofu 200-300 grams chickpea macaroni 2 tablespoon tomato paste (I use Mutti) 2-3 table spoons fish sauce 1 vegetable stock cube 400 ml creamy coconut milk
1. Boil macaroni in vegetable stock cube water. Set aside to wait. 2. Fry chicken 3. Add chopped tofu and tomato paste to the frying pan when chicken is done. Mix well. 4. Add coconut milk and macaroni into frying pan. Mix well. 5. Add fish sauce and mix well. Let boil slowly for 5-10 minutes.
Protips: - If you replace macaroni and tofu with mushrooms or vegetables, the dish becomes suitable for (semi)paleo diet. - You may add any extra ingredients to the pasta to make it look like yours. Add more fish sauce if needed. - Leave macaroni out and you get sauce that goes for example with rice. - Chicken-coconut-tomato-tofu-fish sauce in this makes a great base for Asian chicken coconut soup. - Gets better when it rests in fridge.
Macaroni, Fettuccini, Penne, Spaghetti
Long ago the four nations lived in harmony, but then everything changed when the Macaroni nation attacked.
Only the Tomato Sauce, master of all four elements could stop them, but when the world needed him most, he vanished.
100 years past and my bother and I discovered the new Tomato Sauce, a Spaghetti named Whole Grain. Though his Spaghetti skills are great, he has a lot to learn before he’s ready to save anyone. But I believe, Whole Grain can save the world.
Yesterday night’s activities: eating a massive amount of macaroni with tomato sauce in my bed (white blankets I know, I’m dumb), watching Beginners and reading essays by Sloane Crosley. Oh, and thinking about how a boy kissed me at the top of my driveway