Tag Archives: vegan recipe

Vegan Spicy Peanut Noodles

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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.

Sourdough Banana Bread

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The sourdough obsession continues with banana bread! If you are looking for the version without sourdough, you can find that here.

Ingredients

  • 150g (3/4 cup) sugar – I mixed brown sugar and white sugar
  • 90g (1/3 cup plus 2 tsp) cup vegan butter, at room temp (or canola oil)
  • 3 very ripe bananas, mashed well
  • 32g or 2 tablespoons soy milk
  • 1.5 teaspoon vanilla
  • 200g (1 cup) sourdough starter
  • 140g (1 generous cup) flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans or walnuts if desired
  • 1/4 cup raisins if desired
  • 1/4 teaspoon salt

Process

Preheat oven to 350*

Mix butter and sugar until creamy. Add mashed bananas, soy milk, and vanilla and mix briefly. 

Add remaining ingredients and mix until just combined. Double check to be sure you got everything from the sides of the bowl.

Pour into loaf pan (spray with non-stick spray if needed) and sprinkle top of loaf with natural/demerara sugar if desired.

Bake for 1 hour or until cake tester (or toothpick) inserted into center comes out clean. Allow to cool and remove from pan and serve.

Roasted Umami Sprouts and Carrots plus Baked Apples

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This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters).

Umami Sprouts and Carrots

4 cups of brussel sprouts washed and trimmed
4 cups of mini carrots or carrots peeled and chopped
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup nutritional yeast
sea salt and pepper to taste

Combine all ingredients and toss or gently stir until the vegetables are coated. Place on a baking stone or sheet and cook at 425* until the carrots are done.

Baked Apples

4 apples sliced into wedges
¼ cup maple syrup
3 TBS cinnamon
3 TBS sugar

Spray a baking sheet with nonstick spray if it is not a nonstick sheet, or cover in parchment paper. Arrange apples on the sheet with the inner side of each slice facing up. Drizzle with maple syrup, sprinkle with cinnamon and sugar. Bake at 425* until apples are soft. Serve with non-dairy yogurt if desired.