marsha-tbay
Well-known member
Serendipity Soba
Makes 2 servings
Peanut sauce:
3/4 cup canned coconut milk (whole or light)
2 tablespoons creamy natural peanut butter
1 tablespoon maple syrup, or to taste
1 tablespoon soy sauce, or to taste
1/4 teaspoon Thai curry paste or hot sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon garlic or ginger, peeled and minced
Noodles:
1/2 pound whole wheat spaghetti or soba (buckwheat) noodles
5 cups mixed garden vegetables for steaming (broccoli, red bell pepper, carrots, zucchini, etc. chopped small)
1 tablespoon toasted sesame oil
1 tablespoon cilantro, minced
Pinch of sea salt
Black pepper, ground to taste
Sesame seeds (optional)
Cook's note: Make your peanut sauce on the weekend, refrigerate and use anytime over the next five days. Check local Asian stores for some ingredients.
Boil water: Eight cups in a 3-quart saucepan, lightly salted.
Peanut sauce: Puree all sauce ingredients in a blender until smooth.
Boil pasta: Add whole wheat noodles and cook until slightly al dente according to package directions, or approximately 5 minutes for soba. Drain, rinse and toss in a large mixing bowl with sesame oil to prevent sticking.
Steam vegetables: For 4-5 minutes, then add to bowl with noodles and remaining ingredients and mix well. Peanut sauce may be prepared earlier or while vegetables are steaming and soba is cooking. Garnish with black and white sesame seeds.
Source: Adapted from "Vegan Fusion World Cuisine" by Mark Reinfeld and Bo Rinaldi (Vegan Fusion, 2007)
Jamie healthytastes
Makes 2 servings
Peanut sauce:
3/4 cup canned coconut milk (whole or light)
2 tablespoons creamy natural peanut butter
1 tablespoon maple syrup, or to taste
1 tablespoon soy sauce, or to taste
1/4 teaspoon Thai curry paste or hot sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon garlic or ginger, peeled and minced
Noodles:
1/2 pound whole wheat spaghetti or soba (buckwheat) noodles
5 cups mixed garden vegetables for steaming (broccoli, red bell pepper, carrots, zucchini, etc. chopped small)
1 tablespoon toasted sesame oil
1 tablespoon cilantro, minced
Pinch of sea salt
Black pepper, ground to taste
Sesame seeds (optional)
Cook's note: Make your peanut sauce on the weekend, refrigerate and use anytime over the next five days. Check local Asian stores for some ingredients.
Boil water: Eight cups in a 3-quart saucepan, lightly salted.
Peanut sauce: Puree all sauce ingredients in a blender until smooth.
Boil pasta: Add whole wheat noodles and cook until slightly al dente according to package directions, or approximately 5 minutes for soba. Drain, rinse and toss in a large mixing bowl with sesame oil to prevent sticking.
Steam vegetables: For 4-5 minutes, then add to bowl with noodles and remaining ingredients and mix well. Peanut sauce may be prepared earlier or while vegetables are steaming and soba is cooking. Garnish with black and white sesame seeds.
Source: Adapted from "Vegan Fusion World Cuisine" by Mark Reinfeld and Bo Rinaldi (Vegan Fusion, 2007)
Jamie healthytastes