Spicy Peanut Noodles (WFPBNO)

This peanut sauce is going to become part of a regular rotation. It is so easy to make and the flavor is delicious. If you don't like much heat reduce the amount of chili garlic sauce. I'd start with 1 tablespoon and taste the sauce and add more if you like. I reheated some of the leftovers in the microwave and they came out fine. I do think they would reheat well in the toaster oven with a splash of water or plant based milk added. Don't let the list of ingredients stop you from trying this. Most is for the peanut sauce.

Ingredients:

• 1 pound spaghetti noodles, (I used brown rice)
• 3/4 pound broccoli florets
• 8 ounces baby bella mushrooms, thinly sliced
• 1 red bell pepper
• 1 heaping tablespoon pre-minced garlic
• 2 tablespoons fresh ginger, minced
• 3/4 cup smooth peanut butter, (I buy Crazy Richard's - only ingredient is peanuts)
• 3/4 reserved pasta water
• 5 tablespoons chili garlic sauce (use less if you don't like heat)
• 5 tablespoons reduced-sodium soy sauce
• 3 tablespoons pure maple syrup
• juice of 2 limes (about 1/4 cup)

Garnishes:

• chopped cilantro, sesame seeds, red pepper flakes

In a large pot cooked the pasta according to package directions. Be sure to save some pasta water.

Add the broccoli during the last 3 minutes of cooking time.

Remove from water and drain in sink.

To make the sauce add, peanut butter, reserved pasta water, chili garlic sauce, soy sauce, maple syrup, and lime juice to a bowl. Whisk until smooth. Taste add more heat, lime or whatever you think.

In a Dutch oven or large pot sauté the mushrooms in some pasta water until they are limp.

Add the bell pepper, garlic and ginger. Cook about 5 minutes.

Add the pasta/broccoli mixture to the pot and toss.

Serve with the garnishes of your choice. 

Enjoy!!!!!

Buffalo Cauliflower & Chickpea Casserole (WFPBNO)

I've seen a few of these casseroles on line and wanted to make one that was whole food plant based no oil. This turned out so delicious. We have leftovers for the week. I also made a compliant ranch to drizzle over before serving and forgot to use it!!! So, there will be plenty for those leftovers! This would be about 6 servings but you could cut the recipe in half easily. The rice cooked perfect in the sauce. Served with homegrown collards and pepper sauce.

• 2 cups vegetable stock (low-sodium preferred)
• 1/2 cup buffalo hot sauce
• 1/4 cup nutritional yeast
• 1/2 tablespoon onion powder
• 1 rib celery, thinly sliced
• 1 can chickpeas, drained
• 2 cups cauliflower, chopped into bite-sized florets
• 1 cup uncooked brown rice
• 2 tablespoons minced garlic
• your favorite ranch dressing for garnish

Mix the vegetable broth, buffalo sauce, nutritional yeast and onion powder together in a medium pot and bring to a boil over medium high heat.

While that is heating up add the chickpeas to a 8-1/2 x 11 casserole dish.

Sprinkle cauliflower and celery over the chickpeas.

Add uncooked rice to the top.

Preheat oven to 400F. Once the sauce is bubbling remove from heat and add the garlic. 

Stir well.

Using a ladle pour the liquid over the casserole. If any rice is not submerged use the ladle and gently push down so that everything is wet. Cover with parchment paper and then aluminum foil.

Bake for 60 minutes on the middle rack of the oven. Remove from oven and carefully uncover.

Garnish with green onions and be like me and forget the ranch dressing. Store leftovers in frig for up to a week. This can be reheated in the oven, toaster oven or microwave.

Enjoy!!!!

Coconut Rice

I made this coconut rice to go with roasted vegetables we had one day last week. It turned out delicious, but it made a lot of rice. If you are cooking for just two people you may want to reduce the recipe or have plans of other things to do with it, like a rice pudding would be delicious! I would say this is 6-8 servings depending on how much you eat. I made roasted fall vegetables and served it over this rice with Siracha.

• 2 cups Basmati rice
• 1 can coconut milk
• 1 cup water
• ginger root, a slice about 2 inches long and about 1/8 inch thick, no need to peel
• 1 bay leaf

I rinsed to rice until the water ran clear, about 3 times, to get rid of excess starch.

Then soak the rice about 30 minutes. Then drain the rice and set aside.

In a heavy pot with a tight lid add the coconut milk, water, bay leaf and ginger. Give a quick stir on turn to medium heat.

Add the rice. Cover with lid and cook according to package directions. You don't want the steam to escape. That steam helps cook your rice. Turn heat to medium low. After about 20 minutes check to see if the rice is done and all the liquid has been absorbed. If there is still liquid in the pan add lid and continue to cook another 5 minutes. Remove from heat once it's done and let it sit for 5 minutes.

 Lift the lid and serve.

Enjoy!!