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!

Ingredients

  • 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

Process

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.

Vegan Chai Concentrate Recipe

IMG_1949aLast week, in an effort to iron out some stomach woes, I gave up coffee, even the decaf variety. This meant switching to tea, because no hot drinks was not an option in January. I like tea, but was in the mood for something robust and filling, so I decided chai fit the bill.

The chai at Starbucks and readily available in concentrate form is good, but not vegan. The chai in teabags is decent, but not amazing. To make chai from scratch each time is admirable, but not realistic! Thus, I decided to make my own chai concentrate. I’m still adjusting the recipe, but this is what I have right now.

Note: I like my chai like I like my… um… tea -spicy and sweet. Adjust as needed.

Vegan Chai Concentrate
(makes 1 quart jar + a bit)

Ingredients

30 cardamom pods
10 cinnamon sticks
30 black peppercorns
20 cloves
5 star anise
2 medium pieces of fresh ginger, sliced
½ tsp. nutmeg
½ tsp. fennel
½ cup brown or raw sugar
5 cups water
15 black tea bags (regular or decaf)*

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Process

Place all ingredients except tea bags and cinnamon sticks in a pan and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes.

After 15-20 minutes, raise the heat again for a minute to bring the pot back to a boil. Add tea bags and cinnamon sticks and turn heat to low. Steep for 8-10 minutes.

Strain mixture into a canning jar or other glass container for storage (it will stain plastic). To drink, mix ½ and ½ with the milk of your choice and heat – or not if you want a cold drink.

I don’t know how long exactly it will last, because I drink it pretty fast, but at least 5 days.

* The type of black tea doesn’t matter, really, so just get something inexpensive.

 

 

Garden Yummy – Creamy Carrot Ginger Soup

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I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.

Ingredients

  • 6 large carrots, chopped into 1/2 inch slices pieces
  • 1 onion, chopped into medium chunks
  • 1 T fresh ginger, minced
  • 3 cups of vegetable broth or water plus vegetable broth powder
  • 1 T curry powder
  • 2 tsp turmeric
  • 1 14 ounce can coconut milk
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste

Preparation

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Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.

Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.

We had this with rye bread and it was quite tasty.