Thursday, August 29, 2013

Udon Noodles and Peanut Sauce

Udon Noodles and Peanut Sauce


Before starting our ‘vegan at home diet’ I never considered making peanut sauce or using Udon noodles.  But now I am doing both.  I had been purchasing at my local health food store a prepared vermicelli noodle in peanut sauce which I enjoyed, so when I came across a recipe for Udon noodles in peanut sauce, I was quick to try it.  What is great about this recipe is that the thick, chunky Udon noodles really holds on to the peanut sauce and it’s great the next day, cold, out of the refrigerator.  This recipe is not quite vegan because the Worcestershire sauce contains anchovies, but you could probably eliminate that and increase the soy sauce to 1 cup to be totally vegan.  My tasting partner loves anything made with peanut butter, so he says this is a home run.

As a side note, if you are gluten sensitive, you can replace the Udon noodles with Soba noodles.  You might not get the same starchy mouth feel, but this peanut sauce is so tasty it won’t even matter. 

recipe after the jump

Friday, August 16, 2013

Sticky Rice with Mango



Sticky Rice with Mango
I have been known to eat chocolate cake and ice cream for breakfast and have made the statement that unless the dessert contains chocolate in some form, it is not worth eating. However, I have to admit that Sticky Rice with Mangos, often a dessert at Thai restaurants, is an exception I make to that rule.  The key to this delicious dessert is the Thai sticky rice, which is found in Asian grocery stores and ripe mangos.  You make the basic sticky rice first, and then add the sweetened coconut milk mixture.  My tasting partner and I were eating a bowl of sticky rice and mango the other day after dinner, and I said “I could eat this all day” and my tasting partner agreed.

 recipe after the jump