Peanut Butter Noodle Casserole

An easy weeknight meal from Vegan Richa. 

Ingredients

For the tofu:

2 tsp. oil
7 oz. extra firm tofu, pressed and cubed
2 tbsp. green onion, whites and greens separated
2 cloves garlic, minced
2 tsp. ginger, minced
1/4 tsp. salt
1/4 tsp. black pepper

For the noodles:
1 c. carrots, thinly sliced 
1 c. bell pepper, thinly sliced

1 c. other veggie, like edamame or broccoli
1/2 c. smooth peanut butter
2 tbsp. soy sauce , tamari for Glutenfree
2 tbsp. lime juice
2 tbsp. maple syrup or sugar
4 tbsp. sambal oelek or asian chili sauce of choice
2 tsp. sesame oil
8 oz. Asian noodles, like ramen, udon, or lo mein
4 c. of water
1 c. green cabbage, thinly sliced 

Directions
Toss tofu in a bowl or plastic bag with white parts of green onions, garlic, ginger, salt, and pepper. Spread tofu out on a 9x11 baking dish and bake at 400 degrees for 10 to 20 minutes or until the tofu is crisp to preference.

Meanwhile, add peanut butter and 2 cups of warm water to a mason jar and shake to combine. Add soy sauce, lime juice, maple syrup, sambal oelek, and sesame oil to another jar and shake to combine.

Pull the baking dish from the oven, and add peanut butter mix, sambal mix, carrots, peppers and other veggies (not cabbage!).

Distribute the noodles and drizzle 2 cups of water over the noodles. Then put the dish back in the oven to bake. Cover the dish with parchment paper and bake for 20 to 25 minutes.

Check after 20 minutes if the noodles are al dente and then remove the dish because the noodles will continue to cook in the hot sauce after you take it out and you don't want to overcook the noodles.
Add in the cabbage and toss well so that the cabbage softens a little bit with the heat of the noodles and the sauce.

Taste and adjust salt and flavor by adding more salt or soy sauce and mix in. Add in some lime juice. Let sit for two minutes for the noodles to absorb more sauce then serve. Garnish with peanuts and green onion. 

Serves 6. 

1 serving = 420 calories

Peanut Stew with Coconut & Kidney Beans

Original recipe found here: Peanut Stew with Coconut Milk & Kidney Beans ( Vegan) (veganricha.com)

Ingredients
1 tsp. oil or 2 tbsp. broth
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp. peanut butter (or other nut/seed butter)
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. chili powder
1 tsp. curry powder or garam masala or jamaican curry powder or berbere or baharat
1/2 c. chopped tomato
1 1/2 to 2 cups veggies, such as pepper, carrots, zucchini, winter squash, kale
1 c. coconut milk
1/2 tsp. salt
1/4 tsp. sugar or sweetener
15 oz. canned kidney beans or 1.25 c. cooked kidney beans
1/2 c. water
cilantro, lime juice, chopped peanuts for garnish

Directions

Heat oil or broth in a skillet over medium heat, add onion and garlic and sauté them until golden. Add all the spices and herbs and stir into the onions for few seconds. Add in the peanut butter and mix it in. Add the tomatoes and veggies and mix in, letting everything come to a simmer. (If adding quick cooking veggies such as broccoli or kale, add them in the next step after 10 mins of simmering.)

Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well. Cover and cook for 13-15 minutes or until the veggies are cooked to preference. Taste and add more salt or sugar to taste.

Garnish with cilantro and lime juice and serve with rice and other cooked grains.

Serves 4.

1 serving = 325 calories (does not include rice or grains)

Peanut Butter Chocolate Chip Cookies

Ingredients
1/2 c. vegan butter
1 c. white sugar
1 c. creamy, salted peanut butter
1 tbsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. non-dairy milk (I used almond milk)
6 oz. chocolate chips

Directions
Add the vegan butter and white sugar to an electric mixer and cream them together. Then add in the peanut butter and vanilla and mix together until well combined.

In a separate bowl mix together the flour, baking soda and salt. Then add in to the wet ingredients and mix in with a spoon (don’t use the electric mixer for this part) until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so what you have is a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.

Add in the milk, only as much as needed to get to a thick cookie dough that is able to roll into balls. Add in your chocolate chips or chunks and mix in.

Preheat the oven to 375°F. Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.

Bake for 15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool. Let the cookies cool and firm up on the baking sheet before moving them.

Makes about 20 cookies.

Recipe credit to lovingitvegan.com. 

West African Peanut Stew with Swiss Chard & Quinoa

Ingredients
¾ c. quinoa
2 garlic cloves
1 oz. fresh ginger
1 red onion
6 oz. Swiss chard (or other leafy green)
1 tbsp. vegetable broth concentrate
¼ c. peanut butter
1 tbsp. sriracha
14.5 oz. can crushed tomatoes
¼ c. peanuts
1 tbsp. olive oil
Salt and pepper

Directions
Add the quinoa and 1¼ cup water to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 15 to 17 minutes.

Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.

Place a medium saucepan over medium-high heat with 1 tbsp. olive oil. Once the oil is hot, add the minced garlic, minced ginger, and diced onion. Cook until fragrant, about 2 to 3 minutes.

Add the vegetable broth concentrate, 3 cups water, and a pinch of pepper to the garlic, ginger, and onion mixture. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes.

Add the peanut butter, Sriracha, and just ½ cup of the tomatoes to the soup and stir well. Add the sliced Swiss chard leaves and stems and cook until soup is slightly thickened, and the Swiss chard has wilted, about 4 to 5 minutes.

Divide the West African peanut stew between large bowls. Top with quinoa and sprinkle with peanuts.

Tempeh Peanut Noodles with Blanched Kale

Ingredients

For the peanut sauce: 
1/2 c. creamy peanut butter
1/2 c. warm water
1/4 c. rice vinegar
2 tsp. sesame oil
2 tsp. lime juice
2 tsp. soy sauce or tamari
1 tsp. maple syrup or agave
1 tbsp. sriracha or sambal olek (more or less to taste)

For the noodles: 
6 oz. Asian-style noodles, like somen or soba
6 c. kale, sliced into bite-size pieces
1 tsp. coconut oil
8 oz. tempeh
1 tsp. soy sauce or tamari
1 tbsp. rice vinegar
2 tbsp. fresh ginger, minced
3 cloves garlic, minced
1/2 c. scallions, sliced

Directions
Mix ingredients for sauce and whisk or blend until thoroughly combined.

Cook the noodles according to package directions, but use a larger pot than usual. In the last 30 seconds of cooking the noodles, toss in the kale to blanch. After 30 seconds, drain and run under cold water.

In a wok or large skillet, heat up the oil. Crumble in the tempeh in bite-sized pieces and saute until it starts to brown, about 2 to 3 minutes. Add soy sauce, vinegar, ginger, and garlic and cook for 30 seconds more. Turn off heat and add noodles and three-quarters of sauce. Mix it all up until well blended. Add more sauce here as desired, or save for leftovers. Top with scallions and serve warm or at room temperature.

1 recipe = 2,377 calories  

NOTE: For leftovers, add some carrot and cucumber cut into matchsticks. Eat cold, like a salad.

Crunchy Cashew Quinoa Salad with Ginger Peanut Dressing

Ingredients
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime

For the dressing: 
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin

Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.

Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.

Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.

Serves 6 as a side.

Peanut Tofu Stew

Ingredients
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. olive oil
1-15 oz. can of diced tomatoes
1 tbsp. curry powder
1-15 oz. can coconut milk
3 c. fresh kale, chopped
1 block extra-firm tofu, cut into 1" cubes
4 c. vegetable broth
1/4 tsp. cayenne pepper
1 tsp. fresh ginger
1/3 c. creamy, natural peanut butter

Directions
In a soup pot, heat oil over medium heat and saute onions until translucent. Add garlic, ginger, cayenne and curry powder and continue to saute until onions are soft (about five minutes total). Add a can of coconut milk and peanut butter. Continue to stir over medium heat until everything is combined. Add vegetable broth and diced tomatoes and bring to a boil. Turn heat down and simmer for about 10 minutes. Add tofu and continue to simmer for another 10 minutes. Add kale just a few minutes before fully heated. Add salt to taste. Serves 4, or 6 with couscous.

West African Groundnut Stew

Ingredients
2 sweet potatoes, peeled and cubed
2 tbsp. vegetable oil
3 garlic cloves, minced
2 tbsp. fresh ginger, grated
2 tbsp. coriander, ground
1/2 tsp. cayenne
4 c. onions, chopped
2 tomatoes, chopped
4 c. eggplant, peeled and cubed
1/2 c. vegetable stock
1 c. zucchini, chopped
2 bell peppers, chopped
2 c. tomato juice or puree
1/2 c. natural peanut butter
salt to taste

Directions
Boil sweet potatoes for about 7 minutes, or until just tender. Meanwhile, saute the garlic, ginger, and spices in the oil for about a minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant, and the vegetable stock and simmer for about 10 minutes. Add the zucchini and peppers and continue to simmer until all vegetables are tender, about 10 to 15 more minutes.

Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Salt to taste. Simmer on very low heat for 5 minutes to warm through, stirring occasionally to prevent sticking.

Serve over rice, millet, or couscous. Serves 6.

Thai Peanut Zucchini Noodles

Ingredients
2 medium zucchini
1 carrot
1 c. edamame, shelled
¼ c. chopped cashews
½ avocado, cubed
1 tbsp. black sesame seeds
½ c. assorted herbs (mint, basil, cilantro)
1 tbsp. salted peanut butter
1 tbsp. lime juice
½ tbsp. honey
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. garlic chili paste (sriracha)

Directions
In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste. Whisk to combine, then set aside while you prepare the rest of the ingredients.

Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands. In a medium bowl combine the zucchini, carrot, edamame and avocado, add a few tablespoons of the dressing and toss lightly to combine. Garnish with the herbs, sesame seeds and cashews and serve.

Spicy Peanut Noodle Salad

Ingredients
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2  tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c.  mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips

Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

1 tbsp. sauce = 44 calories

Grandma Fisher's Peanut Butter Cookies

My grandfather’s mother’s very special Sunday treat.

Ingredients

1/2 c. sugar
1/2 c. brown sugar
1 egg, beaten
1/2 c. butter
1/2 c. peanut butter
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. vanilla

Directions
Preheat oven to 350 degrees. Mix all ingredients and make into small balls. Press with a fork. Bake for 10 minutes.

Peanut-Braised Tofu w/Noodles

A delight regardless of the vegetables you choose. We've tried a handful of different veggies and have also changed up the noodles. I would increase the sauce proportionally, if you add additional vegetables.

Ingredients
1 lb. firm tofu, cut into 1/2-inch cubes
1 c. snow peas, trimmed and cut
1/2 lb. thin, fresh Chinese noodles (i.e. rice noodles)
1/2 c. coconut milk
1/2 c. creamy natural peanut butter
1 tbsp. chili paste
1 tsp. sugar
1/4 c. vegetable broth
2 tbsp. soy sauce
2 tbsp. fresh lime juice

Directions
Cut, rinse and dry the tofu. Bring a large pot of water to a boil. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package. Drain the noodles, rinse well under cold running water, and drain again. Set aside.

In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce, and lime juice. Add the tofu. Cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about two minutes. Stir in the peas and the noodles. Serves 4.

African Sweet Potato Soup

From the cookbook, Soup, with forward by Eric Schlosser of Fast Food Nation fame, this yam-based gruel warms your belly, then kicks you in the ass! The chili oil adds a good bit of heat, so if you're more sensitive, go easy on this garnish.

Ingredients
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp. finely grated ginger
1/4 tsp. crushed red pepper flakes
1 lb. sweet potatoes (I use yams), cut into small chunks
1 red bell pepper, seeded and chopped
1-8 oz. can diced tomatoes
1 tsp. cumin seeds, dry-roasted and crushed
1 tsp. coriander seeds, dry-roasted and crushed
1 qt. hot vegetable stock
2-3 tbsp. natural peanut butter
Chili oil, to serve

Directions
Dry-roast the spices by baking in an oven at 325 degrees until browned. Be cautious not to burn them. Crush using a mortar and pestle.

Heat the oil in a large pan, add the onion, and cook for about three minutes. Stir in the garlic, ginger and hot red pepper flakes. Cook for a minute or so more. Stir in the sweet potatoes, pepper, tomatoes, and crushed spices. Cook for two more minutes. Pour in the stock, bring to a boil, then simmer for 12 to 15 minutes, or until sweet potatoes are tender.

Remove from heat and process until smooth using a hand-held blender. (You could also use a food processor or standard blender, but really. Get a hand-held for $29 and you'll never look back.) Stir in the peanut butter, tasting to desired amount. Reheat gently and then drizzle a little chili oil over each bowlful to serve. Serves 4.