Living Vegan For Dummies - Alexandra Jamieson [94]
You have countless types of pasta and noodles to choose from, including rice, gluten-free, whole-wheat, spelt, mung bean, and even Jerusalem artichoke flour noodles. Pasta lends itself well to any combination of sautéed vegetables, simple olives and olive oil, chopped herbs, or rich sauces.
Keeping several types of pasta on hand ensures that you can save money and time by cooking fresh, quick meals at home instead of ordering in or taking out. Store pasta in airtight containers away from light and heat in a cupboard or pantry.
Check the ingredients when buying pasta. Some types are made with eggs, and some frozen varieties like stuffed ravioli often contain cheese. You can find good vegan versions in many health food stores.
Pasta and noodles are the ultimate comfort food for many of us. You don’t have to give up those yummy, easy-to-prepare dishes after you go vegan, however. Even gluten-intolerant vegans can enjoy pasta and lasagna with the great rice-based noodles now available. The following recipes cover a variety of flavors and work well for large or small groups. They make great leftovers, too.
Tofu Pad Thai
Pad Thai is normally served with scrambled eggs and sometimes chicken, shrimp, or pork. This recipe uses only tofu, which gives the dish a nice protein profile, and brings it close to the original while still being vegan. This spicy noodle dish has lots of veggies and the flavors enliven your palette and warm you up quickly. While great fresh out of the pot, Tofu Pad Thai is also tasty served cold for picnics or as a party salad.
Preparation/cooking time: 25 minutes
Yield: 4 servings
Fried Tofu
1 package extra-firm tofu, cut into 1-inch cubes
6 tablespoons unrefined coconut oil
2 tablespoons agave or brown rice syrup
2 tablespoons naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
1 teaspoon cayenne powder
1 Remove the excess moisture from the tofu by laying the tofu cubes between two clean kitchen towels and gently pressing down.
2 Whisk the oil, syrup, soy sauce, and cayenne powder together in a small mixing bowl. Heat a large skillet over medium heat and add the oil mixture. Allow to heat for 1 minute.
3 Fry the tofu slices in the hot oil for about 2 minutes on one side, and then turn over and fry for 1 minute more. Be aware that the tofu may splatter in the oil even if it’s patted dry. Transfer to a plate lined with clean paper towels to drain and set aside.
Noodles
8 ounces dry mung bean or very thin rice noodles, sometimes called “glass noodles”
1 tablespoon unrefined coconut oil
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 large tomatoes, thinly sliced into half-moons
1 cup sugar snap peas or snow peas
1 tablespoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
1/2 teaspoon chili powder
1/4 teaspoon cayenne powder
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1/4 cup finely minced fresh cilantro
1/2 cup raw peanuts
3 green onions, thinly sliced (green parts only)
1 Cook the noodles according to the package directions. Drain and set aside.
2 Heat a wok or large skillet over medium heat and add the oil. Allow the oil to heat for 1 minute.
3 Sauté the garlic and bell peppers in the hot oil for 2 minutes. Stir in the tomatoes, peas, and tofu. Drizzle the soy sauce over the mixture and stir. Sauté for another 2 minutes and add the chili and cayenne powders and fresh lime juice. Turn the heat to low and cook for another 4 minutes and remove from heat.
4 Pour the drained noodles into the vegetable mixture, add the sesame oil and cilantro, and then stir well. Spoon the pad Thai into bowls and sprinkle with peanuts and green onions. Drizzle each serving with a little more soy sauce and lime juice.
Per serving: Calories 741 (From Fat 396); Fat 44g (Saturated 23g); Cholesterol 0mg; Sodium 729mg; Carbohydrate 74g; Dietary Fiber 6g; Protein 21g.
Mac N’ TeaseCheese
This is vegan comfort food at its best. Now when you’re going through a break-up, feeling under