top of page
Search

Beetchi Blessings


Oh how I love thanksgiving and taking the time to be with friends and family! Every Thanksgiving my family of Chinese origin would attempt to make the traditional Thanksgiving feast and we never quite nailed it. This year every dish except two were plant-based and delicious, thanks to my children who orchestrated the whole feast! As part of our celebration of Thanksgiving, my Chinese family would always include a noodle dish of some sort as a symbol of long life.


This year I’m making a Beetchi Noodle Salad using muun chi Rainbow Beetchi, which has 14 different colorful veggies. Diversity is the key to a healthy gut.


1 pound of gluten free rice noodles

2 T. toasted sesame seed oil

1 16 oz jar of Rainbow beetchi

4 T gochujang *

1 cup bean sprouts

1 cup chopped green onions, green and white parts, reserving 1/4 c for toppings

1 cup chopped cucumber strips


toppings:

1/4 c chopped green onions

1/4 c toasted sesame seeds


* recipe for gochujang

In a blender:

  • 1/3 cup chickpea miso paste

  • 2 medjool dates

  • 1/3 cup chili flakes (korean chili is the best for this recipe but any chili works)

  • 3 T coconut aminos plus 1 T muun chi classical kvass

  • 4 cloves garlic

  • 2-4 Tbsp water as needed


Cook your rice noodles per the directions on the package. Drain and rinse with cold water, then gently toss with toasted sesame seed oil. Toss all the ingredients together and sprinkle the sesame seeds and scallions for garnish. This pasta dish is easy to make and fun to share with family, celebrating a long and spicy life!

16 views0 comments

Recent Posts

See All

Are you tired of soups yet? There are so many soup recipes I would love to share, but I decided that I'd share a dessert today since you may be souped out and ready for some chocolate instead. As ma

Our Potato Leek soup was a big hit. We sold out everyday at the store. So I decided to play with the potato and came up with a soup that is as thick as a stew. I was interested in incorporating the

This is a soup that is packed with antioxidants and resistant starch. My dad loved New England Clam Chowder. This is a vegan version of that soup. It is thick and creamy with chunks of potato and l

bottom of page