Saturday, August 11, 2012
Friday, August 3, 2012
Vegan Recipe - Spicy Peanut Noodles
Welcome to the first Friday of the month and another fabulous recipe! What's a recipe doing on an Eco-blog, you might ask? Well, the foods which we consume actually contribute to our environmental footprint. Some foods help us walk a little easier on the planet. For example: local, organic and meatless meals are great choices. So once a month we feature a delicious dish which you can feel good about eating.
I'd like to introduce you to Jacqueline. Some of you might know her as The Organic Blonde ... but what you might not know is that she is a very talented chef and has a new site called The Blissful Beet. When I discovered The Blissful Beet, I was intrigued ... Jacqueline travels the world and has talked about living green in various countries. So I wondered how The Blissful Beet came about. Here's what she says:
"I’m Jacqueline, a globe-trotting girl, now happily married with a family of her own to nourish, whose “gypsy” lifestyle has taken me around the world and into the kitchens of some pretty amazing cooks in many awesomely healthy cultures. I learned from those cultures that food is life. It’s more than just a pizza delivery or a carelessly gulped sandwich at a desk. It’s about really connecting to the foods we cook and eat; buying local, seasonal ingredients and creating, with passion, delicious yet nurturing dishes full of life and love.
I am one of the lucky ones that spent hours on end with mothers and grandmothers all over the world in open air markets learning from them how to find the best fruits and vegetables, freshest meats, chicken, and line caught wild fish; in their kitchens learning how to create colorful, healthy yet simple recipes. I learned to cook from my gut, from the heart from these amazing cooks from all walks of life. Now I get to pass along that knowledge to you!
The Blissful Beet is a celebration of food. Nourishing, healthy, traditional food fused with a little attitude!"
The Blissful Beet is a beautiful blog. I first noticed the colors ... somewhat like fresh, healthy vegetables. The next thing which I noticed is how easy it is to navigate through the site ... one click takes you to recipes sorted out by meal type or by cuisine ... with a ton of vegan options. While Jacqueline and her family aren't vegetarian, they do eat healthy which means that meat takes a back seat in her recipes. You'll find Lebanese dishes like Super Charged Tabbouleh ... or Italian dishes like Brocolini and White Bean Panzanella. Of course, the proof is in the pudding (so to speak) ... and I can tell you, from first hand experience, that her recipes are fabulous! I adore the Georgian Salad with Walnut Dressing and the Curried Lentils are wonderful! Each recipe is easy to follow and, if it's not a vegan dish, typically includes the vegan substitutes. I could go on and on about what a terrific resource The Blissful Beet is (check out the shop and you'll see what I mean) ... but I'll bet you're getting hungry, right? Well, Jacqueline has graciously agreed to share a recipe with us. And oh wow ... you're going to love it!!
Vegan Spicy Peanut Noodles
SPICY PEANUT SAUCE INGREDIENTS:
• 1 cup of natural smooth peanut butter
• ¼ cup of soy sauce or tamari
• ¼ cup sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons finely chopped garlic (about 3 cloves)
• 2 tablespoons chopped fresh ginger
• 1 ½ teaspoons Asian chili sauce such as Sricha
• 1 tablespoon hoisin sauce
• 2 tablespoons fresh lime juice
• ¾ cup hot water
• ½ teaspoon celtic sea salt
NOODLE and VEGETABLE INGREDIENTS:
• 1-pound noodles, (soba, brown rice, or egg noodles.)
• ¼ cup finely chopped green onions
• ¼ cup chopped roasted unsalted peanuts
• 1 bok choy or Chinese cabbage, blanched and loosely chopped
• 1 cup of snow peas, blanched
• ½ cup shredded carrots, blanched
• 1 red pepper, finely sliced and blanched
INSTRUCTIONS FOR SPICY PEANUT SAUCE:
1. Place all ingredients in a high speed blender or food processor. Blend until smooth.
INSTRUCTIONS FOR NOODLES and VEGETABLES:
1. Bring water to a boil in a large pot. Add vegetables to blanche by, letting them sit in boiling water for 30 seconds. Quickly remove vegetables with strainer and transfer to a large bowl filled with ice water.
2. Add noodles to the boiling water. Cook until al dente or according to package.
3. Drain noodles. Rinse under cold water. Continue to drain noodles.
4. Add vegetables to noodles. Toss with ½ of the sauce. (Start with less sauce and continue to add as needed.)
5. Sprinkle with chopped peanuts and chopped cilantro. Serve
Doesn't that look delicious? Thanks, so much, Jacqueline for stopping by and teasing our taste buds.
If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.
I'd like to introduce you to Jacqueline. Some of you might know her as The Organic Blonde ... but what you might not know is that she is a very talented chef and has a new site called The Blissful Beet. When I discovered The Blissful Beet, I was intrigued ... Jacqueline travels the world and has talked about living green in various countries. So I wondered how The Blissful Beet came about. Here's what she says:
"I’m Jacqueline, a globe-trotting girl, now happily married with a family of her own to nourish, whose “gypsy” lifestyle has taken me around the world and into the kitchens of some pretty amazing cooks in many awesomely healthy cultures. I learned from those cultures that food is life. It’s more than just a pizza delivery or a carelessly gulped sandwich at a desk. It’s about really connecting to the foods we cook and eat; buying local, seasonal ingredients and creating, with passion, delicious yet nurturing dishes full of life and love.
I am one of the lucky ones that spent hours on end with mothers and grandmothers all over the world in open air markets learning from them how to find the best fruits and vegetables, freshest meats, chicken, and line caught wild fish; in their kitchens learning how to create colorful, healthy yet simple recipes. I learned to cook from my gut, from the heart from these amazing cooks from all walks of life. Now I get to pass along that knowledge to you!
The Blissful Beet is a celebration of food. Nourishing, healthy, traditional food fused with a little attitude!"
The Blissful Beet is a beautiful blog. I first noticed the colors ... somewhat like fresh, healthy vegetables. The next thing which I noticed is how easy it is to navigate through the site ... one click takes you to recipes sorted out by meal type or by cuisine ... with a ton of vegan options. While Jacqueline and her family aren't vegetarian, they do eat healthy which means that meat takes a back seat in her recipes. You'll find Lebanese dishes like Super Charged Tabbouleh ... or Italian dishes like Brocolini and White Bean Panzanella. Of course, the proof is in the pudding (so to speak) ... and I can tell you, from first hand experience, that her recipes are fabulous! I adore the Georgian Salad with Walnut Dressing and the Curried Lentils are wonderful! Each recipe is easy to follow and, if it's not a vegan dish, typically includes the vegan substitutes. I could go on and on about what a terrific resource The Blissful Beet is (check out the shop and you'll see what I mean) ... but I'll bet you're getting hungry, right? Well, Jacqueline has graciously agreed to share a recipe with us. And oh wow ... you're going to love it!!
Vegan Spicy Peanut Noodles
SPICY PEANUT SAUCE INGREDIENTS:
• 1 cup of natural smooth peanut butter
• ¼ cup of soy sauce or tamari
• ¼ cup sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons finely chopped garlic (about 3 cloves)
• 2 tablespoons chopped fresh ginger
• 1 ½ teaspoons Asian chili sauce such as Sricha
• 1 tablespoon hoisin sauce
• 2 tablespoons fresh lime juice
• ¾ cup hot water
• ½ teaspoon celtic sea salt
NOODLE and VEGETABLE INGREDIENTS:
• 1-pound noodles, (soba, brown rice, or egg noodles.)
• ¼ cup finely chopped green onions
• ¼ cup chopped roasted unsalted peanuts
• 1 bok choy or Chinese cabbage, blanched and loosely chopped
• 1 cup of snow peas, blanched
• ½ cup shredded carrots, blanched
• 1 red pepper, finely sliced and blanched
1. Place all ingredients in a high speed blender or food processor. Blend until smooth.
INSTRUCTIONS FOR NOODLES and VEGETABLES:
1. Bring water to a boil in a large pot. Add vegetables to blanche by, letting them sit in boiling water for 30 seconds. Quickly remove vegetables with strainer and transfer to a large bowl filled with ice water.
2. Add noodles to the boiling water. Cook until al dente or according to package.
3. Drain noodles. Rinse under cold water. Continue to drain noodles.
4. Add vegetables to noodles. Toss with ½ of the sauce. (Start with less sauce and continue to add as needed.)
5. Sprinkle with chopped peanuts and chopped cilantro. Serve
Doesn't that look delicious? Thanks, so much, Jacqueline for stopping by and teasing our taste buds.
If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.
Also posted at Spicy!-Saturday Dishes (linky party)
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