Cleveland Cooks: Pass the Love meal kits for CMSD families
CLEVELAND, Ohio (WOIO) -Cleveland Cooks is back on Cleveland 19 with a visit to Garrett Morgan School of Leadership & Innovation, part of Cleveland Metropolitan School District.
Parents signed up to pick up meal kits with all the ingredients to prepare three different plant-based meals to feed a family of four.
CMSD Executive Chef Tim Wright showed me how to make a sesame coconut noodle salad.
- ½ can coconut milk (14 oz)
- ⅓ cup tahini paste
- 4 Tbsp of low sodium soy sauce
- 8 oz dry noodles
- 1 carrot, shredded
- 2 scallions (green and white parts)
- 2 Tbsp toasted sesame seeds
PREP COCONUT TAHINI SAUCE
In a large bowl big enough to fit the cooked noodles, combine coconut milk, tahini paste and soy sauce using a whisk or fork stir until smooth and light brown in color. Set aside.
Bring a medium to large pot of water to boil. Once boiling, add the noodles, and give them a quick stir to make sure they are all submerged.
Bring the water back up to a boil, and cook for the time prescribed on your noodle package, approximately 5-8 minute
Meanwhile, have a colander or strainer ready in your sink.
Pull out one noodle from the pot to check for doneness. Noodles should not be al dente, they should be fully cooked. When the noodles are done, pour the entire pot into the colander, draining the cooking liquid and immediately rinse noodles with cold water to prevent them from sticking together.
ASSEMBLE COCONUT NOODLES
Drain the rinsed noodles well and add to the large bowl with coconut tahini sauce
To shred the carrot, wash first, then either use a grater, food processor with a grater attachment or a sharp knife to cut into thin strips. Slice the scallions.
Add carrots and most of the chopped scallions and toasted sesame seeds to the noodles and carefully mix all ingredients together. Use a pair of chopsticks, fork or tongs to stir the noodles back and forth, allowing the sauce and ingredients to meld without breaking the noodles.
Plate the prepared noodles, and garnish with the reserved chopped scallions and toasted sesame seeds.
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