Tag Archives: vegetarian

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.

      Pasta with Fennel, Saffron and Raisins

      Main Courses, , , ,
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      Pasta with Fennel, Saffron and Raisins

      This Sicilian-style pasta is a great venue for fennel. I also like this pasta with sardines.
      Servings: 4

      Ingredients

      • 1 bulb fennel cored and thinly sliced
      • 1 medium sweet onion thinly sliced
      • 2-3 TBSP olive oil
      • 1 clove garlic minced
      • 1/3 cup golden raisins
      • 1/2 cup white wine
      • 1 pinch saffron
      • Juice of 1/2 lemon
      • 3-4 handfuls of baby spinach
      • 1 1/2 TBSP parsley chopped
      • 1/2 package spaghetti or fettucini*
      • salt and pepper
      • 8-12 large prawns optional

      Breadcrumb Topping (optional)

      • 3/4 cup breadcrumbs**
      • 1 1/2 TBSP olive oil
      • 1 small clove garlic minced
      • 1 TBSP minced parsley
      • 1 TSP crushed red pepper or Aleppo chili
      • 1 TSP lemon zest
      • salt and pepper

      Instructions

      • Place raisins and saffron in a bowl and cover with white wine. Let sit for at least 15 minutes (This will plump the raisins and bloom the saffron for maximum flavor.)
      • Prepare pasta in salted water according to package directions.
      • While pasta water is coming to a boil, heat oil in a large sauté pan on medium heat.
      • Add fennel and onions to pan and sauté until vegetables begin to brown.
      • Add garlic and cook for 1 minute, until garlic is fragrant.
      • Add wine, saffron, and raisin mixture and cook for 3 minutes.
      • Season mixture with salt and pepper.
      • If using prawns, season them with salt and pepper and add to pan. Cook for 3-5 minutes until they are cooked through.
      • Add spinach and lemon juice to pan and cover to allow spinach to wilt
      • Add cooked pasta and 1/2 cup pasta cooking water to vegetable mixture and toss to combine.
      • Serve immediately topped with parsley and breadcrumb topping (if using).

      Optional breadcrumb topping

      • Heat olive oil on medium heat.
      • Add remaining ingredients and cook until breadcrumbs are browned and crispy.
      • Top each serving of pasta with breadcrumb mixture.

      Notes

      *Regular or whole wheat pasta both work great here. My go-to pasta is a high-fiber white pasta - Ronzoni Smart Taste
      **I save the heels of sliced bread and any other bread products in a plastic bag in the freezer. When the bag is full or when I need breadcrumbs I put bread pieces in the food processor and process until medium fine. I keep a bag of breadcrumbs in the freezer at all times so I have them whenever I need them for topping casseroles, or using on pasta dishes.

      Roasted Beet Salad

      Salads,

      beet salad

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      Roasted Beet Salad

      I love beets. Sometimes I grate them raw into salads, but my favorite way to prepare them is to oven-roast them and toss them into a salad with some nuts and cheese or tofu.
      Servings: 4

      Ingredients

      • Salad
      • _________
      • 3 medium beets oven roasted*, peeled and cut into large dice
      • 1 small head of red leaf lettuce or you could use mixed baby greens, butter lettuce, whatever you like
      • 1/2 cup of pistachios or pecans, or candied walnuts
      • 1/2 cup of crumbled goat cheese or blue cheese, or firm tofu
      • ~8 leaves of basil torn
      • Dressing
      • __________
      • 2 TBSP olive oil
      • 2 TBSP balsamic vinegar
      • 1/2 TSP dijon mustard
      • 1 TSP garlic or shallot minced (optional)
      • squeeze of fresh lemon juice
      • salt and pepper to taste

      Instructions

      • Combine dressing ingredients in a jar and shake until combined.
      • Combine salad ingredients and toss with dresssing.
      • Serve.

      Notes

      *To roast beets, cut off the top of each beet and place on a large piece of foil. Top beets with 1 TSP of olive oil, salt and pepper and wrap tightly with the foil. Place foil-wrapped beets on baking sheet and bake at 425 for ~45 minutes or until tender and easy to pierce with a knife. Remove from oven and allow to cool still wrapped in foil (this will assist with steaming the skin and making it easier to remove).