First my ultimate favorite dish to make and also something I crave probably once a week. Thai Peanut Pasta. Its a "fusion" dish with a bit of thai/american influence, made with pad-thai noodles which cook in like 3 minutes - beautiful for when you're super hungry and just want to eat!! Also, I cooked this meal for 6 very hungry people, which yeilds a lot!!! (but not enough for me to have leftovers for lunch...hmmfff.) So if you're just making it for yourself or a couple of people cut the 'pie in half .
Thai Peanut Pasta
-1 bunch of scallions
-8 cloves of garlic
-1/4 cup ginger chopped
- 1 jalapeno pepper chopped
-1 tbsp. seasame oil
-1 tbsp. olive oil
-2 packages of rice noodles
-1 1/2 cup Peanut Butter
-1 cup soy sauce
-1/4 cup agave nectar
-1 cup of water
Boil a large pot of water, while waters getting hot, in a large frying pan or wok heat up the sesame and olive oil. Throw in the garlic,ginger, and jalapeno and saute for about 5 mns on low-med heat. When the water starts to boil, put the noodles in only for about 2-3 minutes, while these are cooking throw in the scallions and saute them in the mix (2-3 mins.) Drain the noodles and add them to the saute mixture. Add the pb, soy sauce and agave nectar. Stir and mix very well, add water to lighten the load, I use a cup but if you like a more runnier sauce add more, thicker sauce add less (rocket science I know...). and WHA BAM! My all time favorite dinner. Quick, Easy, Deliscious, who could ask for anything more? Who could ask for anything more? Top it off with a slice of lime and bean sprouts for the ultimate real deal.
and now, beautiful, light not too sugary but there's a lot of sugar in the recipe:
Chocolate Mousse Cupcakes!
I have this recipe labled in my cooking book as "Best Vegan Chocolate Cake in the World". I don't remember exactly where the recipe came from, I'm pretty sure I got it from vegcooking.com some months back. Well, it never fails. It is the best vegan chocolate cake in the world. Moist and light with a tofu mousse that tastes like heaven! This time I decided instead of making the entire cake (I didn't feel like putting in the whole effort of cake, mousse, ganache, presentation, blah blah blah) So I made cupcakes and used the mousse for the topping. AWESOME! They're great. So go ahead, eat one of these babies a day and I don't know if it will keep the doctor away, but it will sure take your mind and taste buds to a wonderful place :)
For the Cake:
-1 1/2 cup flour
-1 cup sugar
-3 tbsp. cocoa
-1 tsp. baking soda
-1 tsp. vanilla
-1 tbsp. distilled vinegar
-5 tbsp. margarine (earth balance)
-1 cup H2O
Preheat oven to 350. Using a fork combine all dry ingredients. Stir in the wet and mix well. Put the water in last. Pour into cupcake pan with liners and bake for 30-35 mns.
For the Mousse:
-1 block silken tofu
-1/3 cup sugar
-1/4 tsp.salt
-1 tsp.vanilla
-2 tbsp. cocoa
In a food processor or blender, blend the tofu until smooth. Add the sugar salt and vanilla. Blend. Add cocoa and blend until smooth.
When the cakes are done, let them cool a good 1/2 hour + some before even attempting to add the mousse. Put the mousse in the fridge until you want to cover the cakes for extra goodness.
Emily below enjoying this nice little gem, so please, do the same!
No comments:
Post a Comment