Asian peanut noodles with miso soup

We were in the mood for some Asian food this week, so I decided to make this noodle stirfry with a spicy peanut sauce, along with some miso soup.

I started off the soup by simmering some water with ginger and soy sauce. While the water was getting infused with yummy flavors, I cooked the noodles and prepped the veggies. I love lots of broccoli in this dish, along with red pepper, green onions, water chestnuts, bamboo shoots, and vegetarian “chicken”. The broccoli absorbs the sauce nicely, making it something that even Jon enjoys eating!

I sautéd all the veggies together in some sesame oil. Once the veggies were done, I made the sauce in the pan with fresh ground peanut butter, sriracha sauce, and a little soy sauce, along with cooking water from the pasta to make a creamy spicy sauce. The noodles were finished when everything got mixed together.

I finished the soup by mixing in miso. Once that was dissolved, I put some chopped green onions in soup bowls and then ladled the hot, gingery, miso soup over them. The soup provided a great contrast to the spicy noodles. Yum!



Panini sandwiches with pear salad

Whoever invented putting filling between bread and then grilling it was brilliant. While I almost never eat cold sandwiches, I love panini sandwiches; fortunately, Jon does too!

I started this one by grilling all the vegetables–zucchini, peppers, onions, and tomatoes. With everything coming fresh from the farmers market, it didn’t need any seasoning beyond salt, pepper, and a little olive oil. After the veggies were done, I assembled the sandwiches, brushing each slice of bread with olive oil before putting them in the panini grill.

While the sandwiches got warm and toasty, I made a quick side salad. I chopped a pear and put it on arugula, finishing it off with almonds and dried cranberries. The salad was great topped with a little bit of peach balsamic vinegar.

When the sandwiches came out of the panini grill, they were crispy and browned on the outside and warm and gooey on the inside. This was a quick and easy meal after work that’s also quite tasty!


Veggie burgers with farm fresh vegetables

No matter how dedicated a cook you are, I bet cooking falls down the priority list when you are packing and moving. It certainly did for me!

One of the first feasts I made in our new place was veggie burgers with sautéed fresh corn and roasted potatoes and carrots. I started off by chopping up baby potatoes and carrots, then mixing them with olive oil, rosemary, sea salt and pepper. This all went into the oven to roast. After a while, the veggie burgers joined the roasting vegetables in the oven.

While the peppers and the carrots were roasting away, I sliced corn kernels off the cob, chopped up red peppers, and diced an onion. I sautéed the onion until it was caramelized, then added the red pepper, and finally added the corn. Seasoned with sea salt, thyme, and pepper, this was a flavorful dish that tasted like summer.

When the burgers finished baking and the potatoes and carrots were crispy on the outside and soft on the inside, dinner was ready! Jon and I were both glad to be eating in our new place on real plates, without a pile of boxes looming overhead!


Stuffed Peppers with Green Beans

The other day at the store there were lots of amazing looking red peppers, so I decided to make roasted peppers stuffed with couscous. I started off by chopping up and sautéing some finely-chopped onion, green onion, and red pepper, which was flavored with thyme. This mixture also works really nicely with slivered almonds if you want a little crunch. Next I added veggie stock and poured the whole mixture over whole wheat couscous.

After sitting for a few minutes, the couscous was ready to go into the peppers. After slicing them lengthwise, I filled each pepper half full of couscous and then put them in the oven to roast.

While the peppers were roasting, I decided to make green beans. This is another recipe adapted from my mom and is Jon’s favorite way to have green beans. I started it off with onions and garlic. After the onions were super-soft, I added some very thin slices of red pepper (yes, we ate lots of them that night!) and then the green beans. To steam the green beans, I added some rice vinegar and water.

By now the peppers were done. Pre-vegan days, I would have topped them with feta cheese, but vegan mozzarella (or no cheese at all) tastes great too. Our red pepper themed dinner was delicious and colorful!


Asian Peanut Pasta

Asian Peanut Pasta

Asian Peanut Pasta

When Jon said the other day that he needed comfort food for dinner, I immediately thought of this asian peanut pasta dish. It’s inspired by a dish that one of our good friends made for us one night, and now it makes regular appearances for dinner at our home. It is warm and comforting but also feels healthy because of all the veggies.

Tempeh Sauteing in Peanut Oil

Tempeh Sauteing in Peanut Oil

I like to add protein to this dish with tempeh, which I started off by sauteing in a little bit of peanut oil. The tempeh picks up the peanut flavors from the oil and almost tastes like little soft peanuts in the finished dish.

Carrots, Broccoli, and Pepper

Carrots, Broccoli, and Pepper

While the tempeh was cooking, I got all my veggies ready. You could really add almost any type of veggies you wanted, but I went with carrots, red pepper, and broccoli. I love the way broccoli picks up all the sauce in this dish!

Veggies Sauteing!

Veggies Sauteing!

Once the tempeh was done cooking, I put it on a plate to hang out while I cooked all the veggies. After adding a little more peanut oil to the pan, the carrots went in first, followed by the pepper and finally the broccoli. With the broccoli, I added a little soy sauce and then covered the veggies to steam for a bit.

The pasta had been cooking during this – I like to use whole wheat rotini noodles for this dish. Not exactly a classic asian choice, but they work really well with the peanutty sauce. The veggies were done, so I added lots of fresh ground peanut butter, a little more soy sauce, some sriracha sauce, and cooking water from the pasta to the pan. Once the peanut butter had dissolved into the liquids, it was ready for the addition of the tempeh and the noodles. Jon said it was exactly what he was in the mood for after a crazy day at work – I’m so glad I can read his mind (or at least his stomach)!

Asian Peanut Pasta Ready to Serve

Asian Peanut Pasta Ready to Serve