Curry Noodles with Veggies (WFPBNO)

This homemade curry sauce is delicious! You can speed things up by using a frozen package of stir-fry vegetables.  Or, do what I did and use up some of that fresh produce you have in the kitchen. Be sure to make your Thai Red Curry Sauce before you start cooking. Also, if you are using fresh vegetables be sure to get them all prepped and ready to drop into your pan.

Thai Red Curry Sauce:

• 1 cup jarred roasted red bell peppers
• 1/4 of a medium sweet onion, cut into large pieces
• 1/4 cup lime juice
• 2 tablespoons garlic, minced (I use cheater garlic - bought it minced)
• 1 tablespoon grated fresh ginger
• 5 dried chiles de arbol, seeds removed (if you aren't into heat just use 1)
• 3 tablespoons coconut sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 drop lemongrass essential oil or 1/2 teaspoon ground lemongrass
• 1/2 teaspoon ground ginger
• 1/2 teaspoon lime zest
• 1/2 teaspoon sea salt
• 2 tablespoons creamy peanut butter

Add all of the ingredients except peanut butter, to a small blender. Add 1 cup water.

Process until blended well.

Transfer to a small saucepan. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

Stir in peanut butter and cook another minute. Remove from heat and set aside.

For noodles and veggies:

• 1 8-ounce package noodles, I used stir-fry noodles
• 1 pound of veggies I used
• sliced mushrooms
• sliced red bell pepper
• slivered sweet onion
• snow peas
• bamboo shoots
• 1 8-ounce package seasoned tofu, cubed
• 1 tablespoon crushed roasted peanuts for garnish

Cook noodles according to package directions. Add veggies to a nonstick skillet with a tablespoon or two of water to stir-fry without using oil.

Once noodles are done, drain and add them to the stir-fry. Add tofu and the curry sauce and mix, so that everything is coated in the sauce.

Serve garnished with the peanuts. You could also use sesame seeds, lime wedges or cilantro.

Enjoy!!!!!

Chickpea Salad with Curry Peanut Dressing (WFPBNO)

I got the idea to try this from a couple of different recipes I saw online. I really like how this turned out and it's so easy to make. I've already made it twice and the leftovers are delicious. I added my baked ginger garlic tofu to this to bump up the protein content and to keep us full longer. You probably have most of these ingredients in your fridge and pantry. Go ahead and make this delicious salad during these scorching days of June. It's really nice to be able to open up the frig and have something quick and delicious ready to eat. 

For the Salad:

• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2-3 cups shredded green cabbage (red would also be pretty)
• 1 15-ounce can chickpeas, rinsed and drained (keep that aquafaba for something else)
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions
• 1 jalapeno, seeded and diced

For the Dressing:

• 1/4 cup smooth peanut butter (I buy one that only has peanuts as an ingredient)
• 1 tablespoon freshly grated ginger
• 1 clover garlic, minced (I buy pre-minced garlic)
• 1 tablespoon rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon yellow curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 3 tablespoons warm water, to thin the dressing
• a few grinds of black pepper

In a large bowl, add bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeno.

In a small blender or small bowl, mix the dressing ingredients. Be sure to add the water and if needed add a little more so it's the consistency you like. The leftovers will be a little looser as the water in the cabbage will release.

Pour the dressing over the salad.

Mix well. 

I chose to add mine to a small, pretty bowl for serving. I kept the tofu separate and added some to each bowl as we served the salad. Garnish with cashews or peanuts, more cilantro and the tofu if using.

Enjoy!!!!

Peanut & Tofu Noodles (WFPBNO)

This quick and easy pasta dish comes together in about 30 minutes. Be sure to get all of your ingredients out and veggies prepped before beginning. The tofu takes the longest to cook so get that started before you begin anything else other than getting your pot of water going to cook the pasta. This peanut sauce is so good you could use it for many dishes including as a salad dressing. This should make about 6 servings.

Ingredients:

• 8 ounces brown rice spaghetti noodles
• 1/2 cup carrots, shredded
• 1/2 cup cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 recipe of Baked Ginger Garlic Tofu

Peanut Sauce:

• 1/2 cup creamy peanut butter, mine is only peanuts and salt
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sriracha
• 1 teaspoon maple syrup
• 2 tablespoons garlic rice vinegar, or sub plain rice vinegar
• 1 heaping tablespoon minced garlic
• about 1 teaspoon ginger, grated
• 1/4 teaspoon onion powder
• 1/3 cup hot water, if the sauce is too thick after mixing add more water 1 tablespoon at a time

While the tofu is baking and the water is coming to a boil make the peanut sauce. Mix all sauce ingredients in a bowl and whisk until smooth.

Cook pasta according to package directions and drain. Mix pasta and veggies in a large bowl. Toss.

Add peanut sauce to the large bowl, toss well and then transfer to aa pretty serving bowl or tray.

You can garnish with sliced scallion, sesame seeds, sliced limes or leave plain.

Plate it up and add the tofu to each dish.

This is a very filling, tasty dish. Give it a try and then leave me a comment on your thoughts.

Peanut Butter Oatmeal Dog Treats

This is a little late in being posted. But your fur babies or in my case fur grandbabies will always appreciate a good, healthy snack/treat. I made these for my grand fur babies for Christmas. They loved them. They are super easy and I made some Christmas cut out treats, but they are kind of small and these fur babies are on the bigger size. So the square/rectangle ones are probably more to their liking. What ever size your 4-legged bestie is make these - Valentine's is coming up!

• 2 1/4 cups all-purpose flour
• 3/4 cup natural peanut butter (smooth or chunky - the ingredients in mine are peanuts!)
• 3/4 cup non-dairy milk (I used plain, unsweet almond milk)
• 1/2 cup old fashioned oats (I buy organic)
• 1/4 cup broth or water
• 1 tablespoon maple syrup
• 1 teaspoon baking powder 

Preheat oven to 350F. Mix peanut butter, milk, maple syrup and broth in a large bowl. Once combined add all the dry ingredients (flour, oatmeal and baking powder). Stir into well combined. Roll or press out onto a clean, floured surface to about 1/4-inch thick.

If desired use cookie cutters to make shapes.

Or just slice into square, rectangles or whatever. They can be close together as they rise. I used parchment paper on my cookie sheets. Cook for about 25 minutes. Be sure to totally cool before serving and keep them in the frig as they will mold.

Have fun treating your favorite fur babies!!!

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!!!!!

Cold Peanut Noodles (WFPBNO)

I made these last week to have something different. It was a very hot day and these noodles hit the spot. I served them fresh at room temperature. The pasta had been rinsed in cold water and the veggies were cold from the frig. But, the leftovers were amazing served straight out of the frig. This peanut sauce recipe is one I saw online and I left out the sesame oil. It is so much better then the store bought peanut sauces that are full of stuff we don't need! I hope you'll give these a try and leave me a comment. You obviously can substitute the pasta for whatever you have on hand or enjoy and change up the veggies some as well. Cooked shelled edamame would be delicious in this.

Peanut Sauce:

• 1/4 cup natural peanut butter
• 1/4 cup freshly squeezed lime juice
• 2-3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon each - garlic powder, ground ginger, black pepper, crushed red pepper flakes

Whisk all the ingredients in a bowl until combined. Taste and add more soy sauce if needed. The consistency should be thin enough to drizzle. If it's too thick add a teaspoon of water at a time until it's the desired consistency. Set aside.

Noodle Ingredients:

• 8 ounces pasta
• 2 carrots, grated
• 1/2 English cucumber, diced
• 1- 1 1/2 cups tri-color coleslaw
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, thinly sliced
• Garnish: chopped peanuts, black sesame seeds, extra cilantro, oven baked tofu

Cook pasta al dente according to package directions. Drain, rinse with cold water and set aside to drain well. Once totally drained add to a large bowl. 

To the bowl of pasta add the carrot, cucumber, coleslaw, cilantro, green onions.

Toss everything well to combine and then drizzle with peanut sauce and toss again.

Serve in bowls with garnishes. If you are going to make the tofu start it while the pasta water is coming to a boil.

Enjoy!!!