Sunday, April 13, 2008
Spicy ginger peanut sesame noodle salad
Brown rice fettucine slathered in dressing (peanut butter, tahini, water, rice wine vinegar, tamari, sriracha, ginger, sesame oil, agave, lime juice), tossed with raw veggies (shredded carrot, sliced scallions and seedless cucumber), served on a bed of baby spinach and sprinkled with toasted sesame seeds. Next time I might add some avocado slices on top too since it goes so well with peanut (try an avocado peanut butter sandwich for lunch some time. I promise I will not steer you wrong here). I was also thinking that this would make the perfect summer potluck barbeque (meat-free hopefully) dish. It doesn't need to be re-heated, it's fast and straightforward, you can customize it with whatever you like (add whatever veggies are hanging out in your fridge, maybe some corn, some snap peas or mushrooms, or some tofu or tempeh), and it doesn't scream; "OMG THIS IS VEGAN FOODZ!?!" to omnivore friends. Really, it just says, very politely "hey, I am very delicious, ask for my recipe," and then coughs; "go vegan..." Heh, talking food.