Vegan Spicy Peanut Noodles

This is modeled after a Thai noodle recipe, but I hate to say that it’s Thai noodles because it’s been modified so much. So, you can be the judge!


  • 1 lb spaghetti
  • 1 red bell pepper, sliced into thin strips
  • 1 cucumber, seeded and diced
  • 1 large carrot, peeled and then using peeler, make strips
  • 2 green onions, diced
  • 1 handful of cilantro, chopped
  • Sesame seeds Creamy peanut butter
  • 2/3 cup crunchy peanut butter (or ½ cup smooth peanut butter and 1/4 cup chopped peanuts)
  • 1/3 cup hot water (or 1/4 cup if using smooth peanut butter)
  • 4 tablespoons soy sauce or Bragg’s aminos
  • 2 tablespoons agave syrup
  • 1 tablespoon spicy Thai chili paste or hot sauce
  • Juice of one lime
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced garlic
  • 1 tablespoon sesame oil
  • sesame seeds


Cook pasta al dente.

Prepare all vegetables and cilantro and set aside.

While pasta is cooking, combine all other ingredients except nuts and seeds, to make sauce. This might be easier in a blender.

When pasta is prepared, drain, add vegetables and sauce and gently toss. It is easier said than done, but if the pasta is hot and the water used was also very warm, that will help.

Sprinkle with nuts and seeds and serve.

Batch Cook: Chunky Marinara

IMG_0374 IMG_0376I’ve been batch cooking on weekends when I’m home to help get my family through the week. This week, I have made some baked tofu, will do biscuits and gravy later, and have a giant pot of chunky marinara sauce on. I thought I would share the marina recipe here (though it’s an easy one). This makes a HUGE batch. It freezes well and can be kept in the fridge for a week. I suggest keeping it in a glass container or jar.

Chunky Marinara

3 sweet onions, chopped
8-10 celery stalks, diced
6-8 summer squash, diced
4-6 garlic cloves, minced
3 large (28 oz) cans of diced tomatoes
2 large (28 oz) cans of tomato sauce
6 T Italian seasoning
3 T salt
1 cup nutritional yeast
Pepper to taste

Add all ingredients to a large pot (I use a pressure cooker with lid off). Bring to a boil and then turn heat back to maintain a simmer for several hours. The longer it cooks, the sweeter it will get.

Serve over pasta, on pizza crusts, on bagels, over rice, or over roasted vegetables.

Vegan Roasted Tomato Pesto

Credit for this idea goes to the wonderful heath coach and amazing cook Leslie Neri who posted some pictures of a similar dish on her Facebook page and made me need to make it!

We’ve been getting many grape tomatoes in our CSA share this year, and no one in my family, except me, is really big on uncooked tomatoes. So, they sit until I think of something to make with them. I was getting behind when a Facebook post sparked this idea to roast them up and make pesto. Happily for me, that week’s CSA share also contained fresh basil, and I already had garlic and nutritional yeast, so only a bag of pine nuts was needed. You can substitute almonds easily for the pine nuts if you don’t have them on hand!


3 pints grape tomatoes (other tomatoes will work, also)
1 bulb garlic
1 large bunch of basil
2 cups pine nuts (substitute with almonds if desired)
¼ cup olive oil
½ cup nutritional yeast flakes
Sea salt to taste


Slice grape tomatoes lengthwise and arrange in a single layer on baking pans. Drizzle lightly with olive oil. Place garlic bulb on pan. Roast at 375* until they begin to brown at edges, stirring carefully every 10 minutes. Set aside.

Place pine nuts in food processor. Add tomatoes, garlic (peeled of course), basil (leaves only), nutritional yeast, and remaining olive oil. Pulse to a pesto texture. Add additional olive oil if needed.

Serve tossed with pasta, on a wrap with fresh veggies, etc. My children suggest that it is good enough to be eaten with a spoon directly from the blender.