Sunday, March 10, 2013

Meatless March Day #5: Peanut Noodle Stir Fry

This recipe really reminded me of the shocking comparison between the way I used to eat and the way I eat now.  This was pretty impressive!  It also reminded me of those THAI dinners that have the powder mix with them in the box, not in the quality or way it tasted but just because that was the way that I used to get Asian style food.  That used to be my definition of cooking!  Like noodles, powder and meat, if you were lucky there may be some dried and processed pieces of vegetable in the powder.  I had never even bought the actual foods-onions, tomatoes, celery, carrots, spinach or garlic before!  Now these are without a doubt things that stay on my grocery list!  So anyway, lesson here is to season your food with actual food! :)

Vegan Asian dinner

8 oz. of rice noodles, cooked
1 lb. broccoli, steamed
2-3 cups carrots, shredded
4 green onions, chopped
8 oz. mushrooms, sliced or chopped
4 stalks of celery, chopped
1/2 cup natural peanut butter
1/3 cup orange juice
1/3 cup Bragg's liquid aminos (can sub. soy sauce)
1 tsp red pepper flakes

Cook the noodles and chop all your vegetables.  In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes and set aside. In a large skillet, saute the carrots, mushrooms, celery, broccoli and onions until they begin to soften.  Takes about 5-7 minutes.  Add the sauce and saute for another few minutes.  The add the noodles and saute until everything is nicely blended.  Remove from heat and serve immediately or refrigerate for later.

Enjoy!  Feel free to comment with your favorite vegan recipes or advice.  We really appreciate everyone's support!


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