HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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This is a sponsored post written by me on behalf of Sur La Table. The opinions and text are mine. Thanks for supporting brands that support Healthy Little Vittles! Sur La Table gifted me this Himalayan Salt Bowl to try for this post and original recipe and I’m so grateful 🙂
When Sur La Table came to me with a request for a recipe using their Himalayan Salt Bowl I was SOOOO EXCITEDDD! I’ve literally been dreaming about a Himalayan Salt Plate. Guys, I didn’t even know the bowls existed! Mover over salt plate, there’s a new salted gem in town. If you know me, you’ve probably noticed I love bowl recipes… any kind of food I can eat from a bowl is my jam, so this just heightened my excitement to a whole new level.
Most of my recipes have salt, and I suppose I should specify Himalayan salt because that’s what I use (even in some of my sweet recipes!). The amazing thing about this recipe is that I didn’t have to add any salt because the bowl imparts it’s rich trace minerals into the food, and acutally, it results in a milder flavor than when using ground salt! The other neat thing about this bowl is you can place it in the oven or in the fridge to keep your hot food hot or chilled food cold depending on what dish you’re making. And besides, how gorgeous is this bowl?! Talk about adding an elegant look to your dinner table…
So now what to make in this gorgeous bowl… hmmm. I thought about making a dessert, which I still might do, I have an idea brewing, but I settled on this Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu because it sounded just so darn delicious. I am always down for a good noodle bowl.
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This curried noodle bowl is so flavorful featuring marinated shiitake mushrooms, kale and crispy panko crusted tofu tossed with a red curry paste and tamari sauce! And again, there’s no need to add salt to this recipe as it’s served in this lovely Himalayan Salt Bowl which transfers salt right to your food while also keeping it warm as you eat!
Did I mention clean up is easy with this bowl too? Because Himalayan salt is a microbial inhibitor, it requires no cleansers! Heck ya! So you simply just have to rinse the salt bowl under warm water and lightly and let it air dry for 24 hours before the next use.
I think you’re really going to love this bowl to use all summer long enjoying amazing bowls, dips, spreads, desserts (I mean you name it). But for now, I’ll leave you with this Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu recipe, and trust me, it’ll be on repeat at my house.
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** Marinated mushrooms adapted from Lauren Caris Cooks
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳