My best friend and I’s friendship on a healthy path and we are cooking more together these days. Last time I was over at her place we cooked some delicious avocado pasta together, and not only was it delicious, it really meant a lot of me that she enjoyed my cooking enough to want it again (and to boot, her boyfriend also wanted some and loved it!)
I enjoy cooking for non-vegans. I really try to be very low-key in real life, and try my very best to not be pushy or come off as judgmental. My cooking for non-vegans is a mutually agreeable way to show that veganism and not eating meat can be grrrrr-eeeat!
The last time we hung out, she asked me if we could make something for din that was vegan (for after our hot yoga sesh!) I wanted to make something that would be enjoyable for everyone (including her boyfriend), nutritious and to be honest, something that I had never made before, because I wanted a challenge. 😉 So I landed on this recipe – and the results were the best yet! (They LOVED it!) 🙂
I chose this recipe because I had always wanted to try it (I had it pinned for over a year afterall!) and it obviously looks delishhhhh.
Yeah Yeah Yeah Yeah it’s good! Yeah Yeah you would (eat it!)Ok enough shenanigans – let’s get to cookin’!
IngredientsFor the noodles:
- 1 package gluten free (or not) noodles (I used spaghetti!)
For the sauce:
- 1 can full fat coconut milk (or lite if you’d prefer!)
- 1 cup fresh diced/chopped baby tomatoes
- 5-6 cloves of garlic, minced, grated or pressed.
- 9 tablespoons natural peanut butter
- 2 tablespoons ginger, finely grated
- 3.5 tbsp soy sauce (tamari sauce for gluten free!)
- 3 tsp curry powder
- Somewhere between 1/3 and a 1/2 a frozen lime, grated (this is a fine balance, taste tests are required! darn haha) or 3/4 lime, juiced
- 2 tsp sriracha
- Salt + Pepper to taste
For the veg:
- 2.5-3 carrots, cut to your liking. I did some matchstick, and some sliced and cut in half.
- 3 stalks of celery, sliced
- 1 clove garlic, minced,grated or pressed
- 1 onion, diced/chopped up to your desired size
- 4-8+ cherry tomatoes, cut in half (I used the remaining baby tomatoes in the package that didn’t go into the sauce)
- Green onion, for garnish (we used 2 green onions)
- Oil for sautéing
- First off – peel and chop all garlic and get that allicin building!
This recipe is kind of all at once – so bear with me. I would recommend having all of your veg washed, prepped and chopped sometime in between now and when you start heating the sauce….
For the noodles:
- Prepare as per instructions on the box/bag, etc. Ensure to start the water boiling shortly after you chop up the garlic.
For the sauce:
- Add all ingredients to a sauce pan
- Mix/whisk it all up in the pan
- Heat over low heat until desired heat and consistency.
- Put a some oil in the pan and heat for about a minute.
- Then add your onion. Cook for a couple of minutes.
- Add the prepared garlic (mince, pressed or grated) and cook for a few more minutes.
- Now add the carrots
- Follwed by the celery
- and finally the baby tomatoes
- Cook for a few more minutes, or until everything is at the desired texture (soft? crunchy?)
- Combine all ingredients and serve! Makes 4 filling servings.
Original recipe found on theendlessmeal.com
Originally posted November 5/15.