Well, its the 4th day of Vegan Mofo already, and I must admit this daily theme had me thinking for a while. What Vegan food do I not love? Then it came to me I don't like peanut butter, in fact I detest it. Hubby likes it on toast and the smell is enough to put me off alone. When a dollop lodges itself on my finger after making him toast, and I forgetfully lick my finger, I retch!
Am I the only vegan out there who doesn't like peanut butter? Perhaps if I made my own I would like it better? I'm saving for my very own vitamix so I can try just that. Well, not just that! I've been wanting one for ages, they seem to be the blender to own!
OK, so I hate peanut butter, so how on earth am I going to create a dish that contains the gruesome paste that it is, which I will not just tolerate but enjoy. I needed other flavours and textures to take over. Enter satay sauce! How can I not like peanut butter but love satay sauce?
I needed something for lunch to take to work that involved satay sauce and beans, yep you remember my month of blogging is about beans. After looking through my cupboards and fridge I decided on a noodle and bean salad and I was so pleased with the results.
Ingredients
150g Green beans (not runner beans)
½ Red pepper
½ Yellow pepper
150g Rice noodles
2 Tbsp Peanut butter
2 Tbsp Soy sauce
2 Tbsp Sweet chilli sauce
1 Tbsp Sesame oil
1 Tbsp Olive oil
1 Tbsp Lemon juice
Handful of sesame seeds
Makes 3 servings
Method
Blance the green beans in boiling water for two minutes. You still want a bit of bite but not completely raw. Drain and rinse under cold water to stop the cooking process. Set aside to cool, then pat dry with kitchen roll.
Meanwhile cook the noodles as per the packet instructions and run under cold water again to stop the cooking process. Spritz with a little oil spray to stop them sticking together.
Thinly slice the red and yellow pepper and halve length ways the green beans.
In a bowl add the peanut butter, soy sauce, sweet chilli sauce, sesame oil, olive oil and lemon juice and work to a paste that's runny enough to pour. If it needs to be a little thinner add water or a little more soy sauce.
In a large bowl add a third of the noodles, topped with a third of the mixed peppers and a third of the beans. Pour over a third of the satay sauce and continue layering until all noodles, vegetables and sauce has been used. Carefully turn the mixture with a spatula ensuring all the noodles and vegetables are coated. Separate into containers and sprinkle with sesame seeds.
Enjoy! The remaining portions will last in the fridge for another 2 days, so you have a packed lunch already prepared.
My slow cooker had been on all week making dinners for hubby, he's been treated to all corners of the earth with his food! I wanted something with a bit of spice but not too much heat, some crunch and something different to what I had been eating. I was tired from a long day at work and I really needed something quick and easy. I looked through my store cupboard and fridge for inspiration. Lurking at the back of my cupboard was a chowmein stirfry sauce by Blue Dragon. The best before date had not been reached but it wasn't far off! I can't remember when I bought the sauce. There is a common theme running here, I always seem to buy food and then forget about it. The previous weekly menu planning only lasted two weeks, as I like to get creative in the kitchen as a stress reliever when I get in from work!
Anyway, back to tonights tea, after spotting the chowmein sauce, I got a sudden urge to rustle up a vegetable chowmein. Let's face it, the ones you cook at home always taste better than a take away and I can't be 100% sure if the takeaway we use is 100% vegan not that I imagine they use dairy or eggs! Since turning vegan I haven't ordered a Chinese takeaway, in fact no takeaway has passed my lips, which can't be a bad thing can it?
This was easy to rustle up as I also had some Cauldron Organic Marinated Tofu Pieces in the fridge. An essential standby to have for nights like this. After a quick check on-line that both the sauce and tofu were vegan I set to preparing tea. The vegetables I used were: spring onions, green beans, baby corn, broccoli and sweetcorn, which I just threw in the wok with some groundnut oil, over a high heat stirring all the time. I added a little soy sauce when the veg started sticking to the wok, I don't think I use enough oil but then again I don't want to either. I stir fried for about 5 minutes, then added the marinated tofu and chowmein sauce. I'd also had a pan of boiling water ready for the rice noodles which only need 4 minutes cooking before you add them to your wok. Stir fry the vegetables, sauce and noodles for another couple of minutes to ensure everything is coated with the sauce and serve. Dinner is served in 15 minutes or less!
