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Why thank you, M. My colon sends regards as well. Now if I can just figure out how to sprout.
- Thread starter carol-whidbey-is
- Start date
Ya want veggies???? I'll give you veggies, *and* T&T! This one's great - Thai Style Pasta Salad...
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
We just had Pat's spicy peanut sauce over soba noodles. But I like Meryl's for all the veggies.
Will have to try that soon. Pat's is in the T&T (under chicken, I think?). I found it searching for "peanut sauce".
We also add a small glop of "garlic chili sauce" to just about everything.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8558
Will have to try that soon. Pat's is in the T&T (under chicken, I think?). I found it searching for "peanut sauce".
We also add a small glop of "garlic chili sauce" to just about everything.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8558
marsha-tbay
Well-known member
Thank you. Just curious, did you use the vegetarian forum on old Gail's?
I was just about to go offline - here ya go! Vegetable Chili...
VEGETABLE CHILI
"Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
VEGETABLE CHILI
"Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
marsha-tbay
Well-known member
Meryl, somewhere recently you offered your vegetarian chili, I'd like the recipe, TIA
carol-whidbey-is
Well-known member
try the spicey noddles in T&T the recipe is good the only thing
I would do diff is make more sauce. I also added more kick and I did chicken. pretty close to what I had to eat the other night at a local place.
I would do diff is make more sauce. I also added more kick and I did chicken. pretty close to what I had to eat the other night at a local place.