I tried Kelp noodles for the first time, and this dish came out really tasty. Quick sauté of shredded carrots, portobello mushroom, seasoned baked tofu, ginger, garlic and green onions in olive oil, Braggs and rice vinegar. Added in the kelp noodles at the end to heat, soften, and absorb the flavors. Yum.

The kelp noodles have a totally neutral flavor. They taste like nothing but have a very nice texture and consistency. They are fat-free, gluten-free and have hardly no carbs or calories, yet are a rich source of trace minerals, calcium and iron.

1. Kelp noodle salad with grilled tofu
2. Vegan shrimp with Shirataki noodles
3. Faux = good.
4. Almond lemon and lavendar vegan pancakes
5. Another raw food adventure at Leaf Cuisine