Who needs takeout? Your family will think you stopped at an Asian restaurant on your way home when you serve these tasty Thai noodles, and you can make them as spicy as you like.
1 cup fresh snow pea pods
3/4 cup coconut milk
1/2 cup vegetable broth
3 Tbs. soy sauce
1/2 cup crunchy peanut butter
2 Tbs. fresh lime juice
2 cloves garlic, minced or pressed
2 tsp. sugar
3/4 tsp. ground coriander
Crushed red pepper to taste
12-oz. package Udon noodles (substitute spaghetti or fettuccine if you can’t find Udon noodles)
1/2 cup fresh basil, chopped
1 cup bean sprouts
1/4 cup dry roasted peanuts, chopped
1. Trim snow pea pods and blanch for 45 seconds. Set aside.
2. In a large stewpot over medium heat, whisk together coconut milk, vegetable broth, soy sauce, and peanut butter. Add lime juice, garlic, sugar, coriander, and red pepper. Cook over medium-low heat, whisking occasionally, about 5 minutes or until mixture is thoroughly heated. Reduce heat to low.
3. Cook pasta according to package directions. Drain and add pasta to sauce, along with snow pea pods, basil, and bean sprouts. Mix gently and place on a serving platter. Sprinkle with peanuts.
Your best furry friend enjoys treats. Store-bought dog biscuits often contain scary unmentionable by-products, and natural and organic treats can be budget-busters. What’s a dog guardian to do? Roll up your sleeves, heat the oven, and start mixing.
Combine the following in a large mixing bowl:
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1/2 cup peanut butter
1 cup water
2 Tbs. canola oil
Roll the dough out on a floured surface to a uniform thickness. Use cookie cutters to cut dough into shapes. (We used cutters shaped like dog bones, but feel free to use whatever you have on hand.) Place shaped dough on a greased cookie sheet, and bake at 350 degrees for about 20 minutes.
Vegan peanut butter dog biscuits, ready for the oven!
Find a good excuse to give your pup a tasty treat, warm from the oven. Store leftover biscuits in an airtight container.
Rex loves homemade peanut butter biscuits!
This is a really flavorful sauce that could be the foundation for a zillion variations. Try tofu or a chicken substitute instead of tempeh. Add some shitake mushrooms. Use brown or white rice instead of soba noodles. Omit the curry powder and just enjoy the peanut sauce.
1/2 cup creamy peanut butter
4 Tbs. agave nectar
4 Tbs. white miso
2 Tbs. sesame oil
2 Tbs. lemon juice
1 tsp. chili powder
2 tsp. curry powder
1/2 cup water
2 Tbs. canola oil
2 cloves garlic, minced or pressed
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 oz. tempeh, cubed
1 medium zucchini, chopped
1 16-oz. bag frozen Asian-style stir-fry veggies
Salt and pepper to taste
Package soba noodles (or brown or white rice)
1. In a medium-size pot over medium heat, whisk together the sauce ingredients. Heat to boiling, stirring constantly, making sure all peanut butter and miso lumps are dissolved. Remove from heat and set aside.
2. Fill a pot with water and bring to boil for soba noodles. Cook according to package directions.
3. Heat the oil over medium heat in a wok or heavy skillet. Add the garlic, onion, bell peppers, and tempeh. Stir fry for about 5 minutes. Add the zucchini and frozen veggies and continue to stir fry until the vegetables are just tender. Stir in the peanut sauce; heat tempeh and veggies until simmering. Remove from heat and serve over soba noodles.
Zainab Ali and her friend submitted this Gambian recipe. Serve over rice or couscous or millet.
2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu
1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called “burning the paste,” which means cooking the tomato paste until it bubbles and is thoroughly cooked.
2. Stir in the onions, peppers, garlic, and spinach. If you’re using frozen spinach, no additional liquid is needed. If you’re using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.
3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.
Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.
Cindy Gliebe of VeggieSensations provided us with this recipe. Serve over rice for an Asian sensation!
2 cups water
2 Tbs. cornstarch
1/2 cup soy sauce
1 Tbs. peanut butter
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. fresh, peeled, grated ginger root
1 Tbs. sesame oil
1 lb. extra firm tofu, cut into cubes
6 cups mixed vegetables of your choice: broccoli, carrots, onions, celery, water chestnuts, bamboo shoots, mushrooms, green peppers
1/2 cup sliced almonds
1. Using a wire whisk, mix first seven ingredients together. Set aside.
2. In saucepan over medium heat, heat sesame oil. Sautè tofu cubes until firm and brown. Set tofu aside to drain on paper towels.
3. In the same pan, sautè vegetables. When the vegetables are tender, add sliced almonds and sauce. Heat through and serve over rice.
This sauce is wonderful over pasta or stir-fried vegetables and rice.
1/2 cup olive oil
5 Tbs. peanut butter, creamy or crunchy
6 Tbs. tamari
4 Tbs. balsamic vinegar
4 Tbs. mellow white miso
1 garlic clove, minced or finely chopped
In a medium bowl, whisk all ingredients together. Pour over warm pasta tossed with sesame oil or stir-fried vegetables and rice.