Recipe for Vegetable Peanut Pasta and Mediterranean Salad

Friday Feb 14th, 2009

Vegetarian Peanut Noodles Recipe
INGREDIENTS:
For the peanut sauce:
• 1/3 cup creamy peanut butter
• 2 cloves garlic, minced or pressed
• 1/4 cup vegetable broth
• 1 Tbsp. sesame oil
• 2 Tbsp. teriyaki sauce
• One “thumb” of ginger
• Zest and juice of ½ lime
• 2 Tbsp. chopped peanuts
• Pinch red pepper flakes
• Black pepper to taste
For the pasta:
• 250 grams (1/4 package) linguine or udon noodles
For the stir-fry:
• 1-2 Tbsp. vegetable oil
• 1 tsp. sesame oil
• 3 carrots, sliced thinly into matchsticks
• 1 cup broccoli florets
• 1.5 cups bean sprouts
• 1/2 red bell pepper, sliced thinly
To serve:
• Green onions
• Chopped peanuts
• Sesame seeds
DIRECTIONS:
For the peanut sauce:
1. Heat a small saucepan over low-medium heat.
2. Add the broth, peanut butter, garlic, sesame oil, teriyaki sauce, grated
ginger, lime zest, lime juice, and peppers to the pot, stirring gently.
3. Heat through.
For the pasta:
1. Bring a large pot of water to the boil and cook pasta until al dente. The
noodles should be cooked but still slightly firm in the middle, not slippery
or mushy. Firmer noodles are desired to hold onto the sauce better.
2. If using udon noodles, cook according to minimum cook time on package.
For the Stir-fry:
1. Heat a small skillet over medium-high heat and add one tablespoon oil.
2. Add the vegetables and stir-fry for several minutes, until all vegetables
are tender-crisp.
To serve:
• In a serving dish, toss the cooked and drained pasta with the peanut sauce
and vegetables. Garnish with green onions (scallions), chopped peanuts, and
sesame seeds.

Mediterranean Chickpea Salad
INGREDIENTS
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 roma (plum) tomato, seeded and diced
• 1/2 medium green bell pepper, diced
• 1 small onion, finely chopped
• 1 small clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil
• 1 lemon, juiced
DIRECTIONS
1. In a bowl, toss together the garbanzo beans, roma tomato, green bell pepper,
onion, garlic, parsley, olive oil, and lemon juice. Cover, and chill until
serving.