Tuesday, February 3, 2009

Dinner Idea - Oriental Noodles with Spicy Ginger and Peanut Sauce and Baked Rice Balls


Oriental Noodles with Spicy Ginger and Peanut Sauce
1 pkg. soba or wheat-free noodles
1 broccoli bunch, cut into small flowerets
Sauce:
1/2 cup unsalted peanut butter (preferably organic)
2 1/2 TB fresh ginger, grated (or powder)
2 small garlic cloves, minced
1/2 cup water
2 TB Nama Shoyu, Bragg Liquid Aminos or soy sauce
1 tsp brown rice vinegar
1 tsp maple or barley malt syrup
1/4 tsp red pepper flakes
peanuts and cilantro for garnish
Cook noodles per package instructions. Set aside.
Steam broccoli until crisp tender. Set aside.
Process all sauce ingredients in blender until smooth. Add more water, if necessary, to create a medium-thick consistency. Heat briefly. Adjust seasonings, if desired.
Toss into broccoli and noodles.
Taken from Everyday Vegan by Jeani-Rose Atchison
Baked Rice Balls
1/2 cup of brown rice cooked in 1 1/2 cups of vegetable stock
1 onion, diced
1 carrot, diced small
2 cloves garlic, minced fine
1.2 cup parsley, minced fine
1/2 cup almonds
sea salt to taste
1/4 cup flax egg (more if needed to make balls stick together)
Preheat oven to 375 degrees.
Combine all ingredients well. Roll into walnut-sized balls and place on an oiled glass pan.
Bake for 30 minutes or until lightly browned. Cool slightly before removing from pan.
*I used my vitamix to dice the onion, carrot and parsley - worked great.
Taken from Everyday Vegan by Jeani-Rose Atchison

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