Tag Archives: vegan

Peanut Noodles with Veggies

Easy Weeknight Meals, Main Courses, Vegan, , , , , , , , ,

Peanut Noodles with Prawns

 

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Peanut Noodles

Without the prawns, this is a vegan recipe. This is a great recipe for kids if you go light on the chilie. The peanut sauce freezes well. I often make a large batch of the sauce and freeze it in small containers. I just take one out of the freezer in the morning to cut down on dinner prep time. Leftovers make a great cold lunch.
Servings: 3

Ingredients

INGREDIENTS

    Sauce

    • 1/2 cup peanut butter
    • 2 TBSP soy sauce
    • 2 TBSP rice wine vinegar
    • 1 TSP agave or honey
    • 1 large clove garlic grated, pressed, or finely minced
    • 2 inch knob of ginger grated
    • Sirracha or other chile sauce to taste
    • 1/4 cup water more can be added to loosen sauce if it becomes too thick

    Noodles

    • 1/2 package of high-fiber spaghetti soba noodles, or other noodle product
    • 1 small carrot peeled into long strips using a vegetable peeler
    • 1/2 small red yellow or orange pepper finely sliced
    • 1/2 small cucumber seeds removed and flesh julianned*
    • 1 fresno chile thinly sliced
    • 2 TBSP cilantro chopped
    • 1 1/2 cups broccoli florets
    • Optional Addition: Sauteed or grilled prawns

    Instructions

    DIRECTIONS

      Sauce

      • Combine all ingredents in a small saucepan and stir over low heat until all ingredients are combined. Add water as needed to create desired consistancy.

      Noodles

      • Cook noodles according to package directions. During last minute of cooking, add broccoli florets.
      • Combine carrot, pepper, cucumber, chili, and cilanto in large serving bowl.
      • Add drained cooked pasta and sauce and toss to combine.
      • Serve immediately.

      Notes

      *An easy way to julianne the cucumber is to use a mandoline. Peel the cucumber and using the julianne attachment on the mandoline create the julianne slices turning the cucumber to get at the meat around the outside while avoiding the seeds in the center.

      Vegan Pesto

      Sauces and Condiments, Vegan, , , , , ,
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      Vegan Pesto

      Pesto doesn't have to be heavy with dairy. In fact, I find that cheese takes away from the fresh flavor of summer basil. This is a healthier version of traditional pesto. In the summer, I make this pesto in large batches with basil from my garden or the farmers market, and freeze it in individual 1/2 cup containers. Then when I need pesto for a quick and easy dinner, I take out a container of pesto and set it on the counter before I head to work. When I get home it's thawed and ready to use.
      Prep Time10 minutes

      Ingredients

      • 8 oz basil washed and large stems removed
      • 2-3 cloves garlic to taste
      • 1/4 cup pine nuts or cashews
      • 1 TBSP light miso paste*
      • juice of 1-2 lemons to taste
      • 2-4 TBSP olive oil to taste
      • salt and pepper to taste

      Instructions

      • Combine all ingredients in food processor or blender and puree until the mixture is the consistancy of a thin paste.
      • Add more oil, lemon juice or water to thin if mixture is too thick. If mixture is too thin, add more nuts to thicken.

      Notes

      Pesto should be made to your individual taste. You may prefer a pesto with more lemon, less garlic or more oil. I use miso paste in this vegan recipe to add body and a richness and saltiness. You can omit the miso if you prefer or substitute parmesan for a non-vegan pesto.
      *I find that 1/2 cup of pesto is the right amount to serve on pasta for two adults or two adults and a child.

      Summer Corn and Tomato Salad – Two Ways

      Low Calorie, Salads, , , , , , , , , , , , , , , , , ,
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      Mexican Grilled Corn Salad / Summer Corn and Tomato Salad

      Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
      Servings: 6

      Ingredients

      Mexican Grilled Corn Salad

      • 2 ears grilled corn* removed from cob
      • 1 grilled jalepeno* seeded and minced (optional)
      • 1 grilled orange pepper* finely chopped
      • 1 pint cherry tomatos halved
      • 1 avocado finely chopped
      • 1 clove garlic pressed or finely minced
      • juice of 1 lime
      • 2 TBSP olive oil
      • 1 TBSP red wine vinegar
      • 1 TSP agave nectar
      • 3 tbsp chopped cilantro or flat leaf parsley

      Summer Corn and Tomato Salad

      • 2 ears grilled corn* removed from cob
      • 1 grilled medium zucchini* chopped
      • 1 pint cherry tomatoes halved
      • 1/2 small red onion finely diced
      • 1 clove garlic pressed or finely minced
      • 2 TBSP olive oil
      • 2 TBSP red wine vinegar
      • 1 TSP agave nectar or you could use sugar
      • 3 TBSP basil chiffonade
      • Optional Additions-
      • 1/2 cup of fresh mozzarella perline, or other shape cut into small dice
      • 1-2 cups of cooked Israeli couscous turns the salad into a hearty lunch or light dinner

      Instructions

      • Combine all ingredients, toss and serve.

      Notes

      *To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.