2 400 gram boxes whole wheat Spaghetti, cooked
3/4 cup natural peanut butter
2 tbs vegan sugar (plus a little extra for later)
1/2 cup rice vinegar
6 tbs soy sauce (tamari or Braggs liquid aminos work just fine)
1/4 cup water
1 tbs sesame oil
3 tbs chopped peeled ginger
3 cloves garlic, chopped
large handful of fresh cilantro, chopped
3 tbs olive oil
2 bunches broccoli
1.Cut eggplant into 1/2 inch rounds and set out on a cutting board, lightly salt and set aside while oven preheats (400c). Salting eggplants helps to draw out bitter flavors. Meanwhile, cut broccoli florets into bite sized pieces and place on baking sheet. Brush lightly with olive oil and salt to taste. ( Broccoli and other veggies roasted in this manner are a staple in our household-absolutely perfect every time. Even a little burnt is still lovely) After having a few minutes to rest, dab the tops of your eggplant with a clean kitchen towel to remove excess salt and bitterness. Cut into bite sized pieces. Place eggplant on a baking sheet and brush with oil. You won't have to add salt to them as some will have been absorbed. Stick these bad boys in the oven for about 15 minutes but keep an eye on them as it isn't an exact science. Remove when they look brown and are cooked through. Set aside.
2. Cook and set aside spaghetti.
3. In a blender, throw in ginger, garlic and water- pulse for a few seconds. Add peanut butter, 2 tbs sugar, sesame oil, soy sauce, 6 tbs vinegar.
4. In a large bowl, put roasted veggies, noodles and your fab peanut sauce.
5. In a separate smaller bowl, add cukes and cilantro, the remaining vinegar and a smidge of sugar.
6. To plate, top noodles with cilantro/cucumber mixture and garnish with lime and red chili flakes.
7. Enjoy and try not to lick your plate.
8. Write me a thank you note for the great recipe (if you feel the need to include cash as well, who am I to stop you?)
This is what it Little thinks of peanut noodles:
Wednesday, June 9, 2010