A Picnic Dilemma….

So tomorrow is my department picnic and it’s a pot luck so everyone is to bring something…of course I’m the only vegan in my department….as well as the only vegetarian. There is one uy who is really into vegetarian/vegan cooking however he’s the exception out of the other 35 people. I checked the list today and there is very little for me to eat, so this is what it boils down to- whatever I make is what I am going to be eating so it better be yummy! (of course haha).

I have decided to go with sesame peanut noodles because I think that it will go over relatively well with everyone. Some might think it is strange but I hope people will be willing to give it a chance I mean really unless you have a peanut allergy most everyone I know enjoys peanut noodles.

I found this recipe for Seasme-Peanut Noodles and I think it will work great with a few alterations

Adapted from:
Sesame-Peanut Noodles
by Ted Allen
from The Food You Want to Eat
(Clarkson Potter, 2005) (found on http://www.leitesculinaria.com/recipes/cookbook/sesame_noodles.html)
Serves 4

Kosher salt for boiling noodles
1/4 cup sesame seeds
1/4 cup peanut butter
1/4 cup toasted sesame oil
1/3 cup roasted peanuts, cashews, or whatever nuts you have
1/3 cup low-sodium soy sauce
1 tablespoon red wine vinegar
1 tablespoon mirin or sherry (see Note)
2 medium garlic cloves
1/4 teaspoon crushed red pepper flakes (or more if you like it spicy)
1 English cucumber (also called hothouse cukes — the long, skinny ones), peeled
1 pound soba noodles (I really don’t like the taste and texture of Soba Noodles so i am going with fettucine)
1/4 cup chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
3 scallions, green parts only, sliced 1/4 inch thick on an angle (I like the white part too so i am mixing them in and garnishing with the greens)

I am also going to top with some bean sprouts and shredded carrot to give it some color and crunch!

Directions
1. Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.

2. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes.

3. In a food processor, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes. Process to a purée. Stir in half the toasted sesame seeds.

4. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice the cucumber halves crosswise about 1/4 inch thick; set aside.

5. When the water comes to a boil, add the noodles and cook until tender, 4 to 5 minutes. Drain very well, shaking the colander until it stops dripping, and dump into a bowl. Add the peanut mixture, cilantro, and black pepper, and toss to coat. Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter, sprinkle the scallions on top, and sprinkle the remaining sesame seeds on last. Serve warm or at room temperature.

Note: Mirin is a sweet Japanese rice wine; you’ll find it in the Asian section of your supermarket.

I am going to save some for dinner tomorrow night because my husband loves peanut noodles and top it with some yummy smoked tofu.

Pictures to come! and updates on how well it goes over!

May Wah- Veggie Prawns

Last night my husband and I had stir fry Thai noodles with veggie Prawns that we had purchased from May Wah (vegieworld.com). I have to say by far they were the worst tasting veggie thing I have ever had. The consistency was slimmy and just completely unappetizing. It turned me off from my whole meal. On a positive note the veggie pork and chicken that we have tried from May Wah has been great so far just the prawns were awful and we would never recommend buying.

May Wah

I am excited to post that we just received a huge package of food from May Wah (www.vegieworld.com).

This is what we got:










I am so excited to use it all!

So far I have used the BBQ Pork which was amazing. We first had it as a side with some stirfry veggies and brown rice, just heated up. Then today we are having it in an Asian BBQ stirfry with mushrooms, peppers and onions over whole wheat couscous YUM!

I used some of the chik’n legs and made a shake and bake with them and I plan to make some buffalo wings with the remainder.

More updates, pictures and recipes soon!

Leftover Chinese Challenge

We had a big family take out night from Green Dragon Chinese in Morrisville Vermont on Saturday and my husband and I wanted to dry something different than our usual General Tsao Tofu and Broccoli with garlic sauce that we always seem to get . So to be “daring” we tried the tofu with black bean sauce and the green beans with garlic sauce and some yummy veggie spring rolls. The green beans were pretty good and the springs rolls very yummy however the tofu with black bean sauce just didn’t work for us, the sauce was nice but it was all just a little too slimy.

However, never wanting to waste food I decided to try and save what was left of the tofu so it wouldn’t just get thrown out. We had some left over white rice as well so I decided why not try some black bean tofu rice cakes with a green bean and garlic sauce? I blended the left over tofu and it’s sauce and then mixed it with the left over rice, I added just about a tablespoon of flour to help combine things and then I heated a pan and fried on both sides until brown (aboue 5 min and site) then this was all topped off with some green beans and garlic sauce.

I have to say it was a good save and we didn’t have to waste anything! However now we know not to get the tofu with black bean sauce ever again!