One of the publishers at ALA Midwinter always gives away their display books to people who can answer 3 trivia questions. Of course I had to try to win one...and I did. Called "The Clueless Vegetarian: a cookbook for the aspiring vegetarian," I figured it would have some good ideas. And after taking a look at it, I think it does!
The first recipe I tried was one for "Spicy Peanut Pasta." I made a few changes to make it easier and healthier: swapping fresh veggies for frozen, adding more vegetables and sauce, using whole wheat pasta, and dividing it into more servings. (For some reason the book said a full pound of pasta would be only make 4 servings, but I divided it into 7).
Sauce Ingredients:
- 3/4 cup smooth peanut butter
- 3/4 cup hot water
- 3 Tbsp. soy sauce
- 3 Tbsp. rice vinegar
- 2 tsp. vegetable oil
- 3 cloves garlic
- ground red pepper flakes (I did about 6 shakes from my small shaker, could definitely have done more)
Pasta Ingredients:
- 1 lb. whole wheat spaghetti
- 1 Tbsp. vegetable oil
- 1/2 medium onion, chopped
- 2 tsp. fresh ginger root, finely grated
- 2 medium carrots, coarsely grated
- 2 packages frozen steam-in-bag stir fry mixed vegetables
- 1 package frozen steam-in-bag cauliflower
- green onions, optional
- roasted peanuts, optional
Directions:
- Add all sauce ingredients together in a blender and blend until smooth
- Cook pasta until al dente, drain, and rinse with cool water
- Heat vegetables in the microwave for less time than directed, just long enough to be unfrozen/warmish, but not to thoroughly heat.
- Heat oil in large pot (I used the same one that I cooked the pasta in), add onion and ginger, cook for 1 to 2 minutes over high heat.
- Add veggies and grated carrots and cook until carrots are tender and other veggies are thoroughly warm
- Add cooked pasta and stir, then heat for a minute or two
- Add sauce and stir, cooking until everything is heated through
- Divide and top bowls with peanuts and/or green onion, as desired.
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