spicy noodles with peanut sauce

After reading many of the comments that folks left about what their favorite bowl meals are, I felt the inexplicable need to make one that seems to be a particular favorite among the crowd - bowls with peanut sauce.

While I've dabbled in the nutty concoction before, I haven't posted it to the blog - a huge oversight on my part!

At first I wanted to add coconut milk to the sauce, but then - with the addition of peanut butter and, (what I think is a great idea), the addition of red curry paste (more on that later), it became too much like Thai Panang Curry (recipe HERE).

So, I kept it simple, at 9 ingredients. The red curry paste (available in grocery stores, though watch out for fish or shrimp in the curry) is an easy recipe in my new book, Vegan Bowls (Amazon, B&N). Red curry paste typically includes garlic and ginger and, therefore, omits the need to add those ingredients to the peanut sauce. Of course, if you don't have red curry paste, simply add garlic, ginger and red chili flakes to the sauce, and you're all set.

The optional capers add a *funk* to the sauce - much like fish sauce does. Add it completely at your discretion for that ingredient, though, since it is not a necessary addition.

To bring color and additional nutrition to the dish, I added kale and red bell peppers. Possible substitutions might be broccoli rabe (my first choice), julienned carrots, bok choy, napa cabbage, purple cabbage or daikon radish.

Watch out for your peanut butter; omit the sugar from the recipe if your peanut butter is sweetened.

After cooking the pasta (reserving about 2 cups of the cooking water), saute the kale and peppers and add the curry paste (cooking it a bit first, because the garlic and the ginger within it need to be sauteed), the peanut butter, scallions, tamari, lime and sugar and salt.

The whole thing can be done in under 30 minutes, including prep. Start the medium pot of water to boil while you chop the ingredients and this is a dish ready in a snap.

Spicy Noodles with Peanut Sauce
Prep time: 15 minutes Cook time: 15 minutes
Serves 4 

10 ounces pasta, such as soba, udon or spaghetti
1 teaspoon olive oil
4 garlic cloves, minced**
1 (1-inch piece) ginger, grated**
8 ounces kale, tough stems removed and chopped
1 medium red bell pepper, cut into 1/4 -inch slices
1 teaspoon red chili flakes OR 1 to 3 tablespoons red curry paste (depending on spice level)
1 cup reserved pasta water
5 tablespoons peanut butter
2 tablespoons reduced-sodium tamari
1 tablespoon fresh lime juice
2 teaspoons sweetener***
3 scallions, minced
1 teaspoon caper brine liquid (optional)
Sea salt and black pepper
Roasted peanuts, to garnish
Lime wedges, garnish

1. Cook the pasta in a medium pot of salted boiling water. Cook until al dente, drain, reserving 2 cups of the pasta water, and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, kale and bell pepper. Cook until the kale is tender, about 5 minutes. Add the red chili flakes and cook for 1 minute. Add 1 cup of reserved pasta water, peanut butter, tamari, lime juice, sweetener, scallions and caper liquid (if using). Mix well to combine. Add more water if the sauce is too thick. Add the pasta and mix well again. Cook to reheat, taste and adjust seasoning with sugar, salt and black pepper.
3. Serve the pasta garnished with peanuts and lime wedges.


**garlic and ginger: omit if using red curry paste 
***sweetener: omit or reduce if using sweetened peanut butter


 © 2015 Copyright Zsu Dever. All rights reserved.

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ethiopian sweet potato + peanut burger

Day 5 of #VeganMoFo #Burger Extravaganza is an Ethiopian Sweet Potato and Peanut Burger with Nitter Kibbeh Aioli. Both the name and the burger are a mouthful, but, I promise, really damn good!

This burger requires the making of the Ethiopian spiced butter (oil, in this case), Nitter Kibbeh, however, that only takes about 2 minutes to assemble and 15 minutes to simmer. At this point anyone entering your home will be hypnotized by the aroma of simmering cinnamon, cardamom, clove and garlic and crash your dinner; be sure to make plenty of burgers.

As Kittee from Cake Maker to the Stars, aka Vegan Ethiopian Queen [can't wait for her cookbook!], will undoubtedly tell you, Nitter Kibbeh and Berber are the two top Ethiopian flavorings that you simply cannot do without.

To simplify this burger, but keep all the flavors, I've combined the two into one easy to make oil. This super spiced oil weaves its magic through the burger and right into the sauce. Ginger, garlic, clove, cinnamon, cardamom, coriander, paprika and cayenne will fill your kitchen. THAT right there is reason enough to make this.

Long burger post short, sweet potatoes, peanuts and lentils are the burger base, the Nitter Kibbeh Aioli is the sauce and a cooling celery-tomato salad is the crowning glory.

Time to gather your spices.

ETHIOPIAN SWEET POTATO AND PEANUT BURGER PRINTER-FRIENDLY RECIPE

Ethiopian Sweet Potato and Peanut Burger with Nitter Kibbeh Aioli

Serves 4

1 pound sweet potatoes, peeled and chopped

4 teaspoons plus 2 tablespoons Nitter Kibbeh, divided, recipe below

½ cup brown or green lentils

2 cups water

⅔ cup quick-cooking oats

⅓ cup roasted peanuts, chopped

1 teaspoon paprika

1 teaspoon ground coriander

Sea salt and fresh ground black pepper

3 scallions, minced

2 celery ribs, minced

1 medium ripe tomato, chopped

¼ cup chopped cilantro

1 tablespoon lime juice

1 tablespoon neutral oil

½ cup vegan mayonnaise

4 burger buns, toasted

1. Preheat oven to 450-degrees F. Combine sweet potatoes and 2 teaspoons nitter kibbeh on a baking sheet. Bake 15 minutes or until tender. Cool lightly and transfer to a food processor.

2. Combine the lentils and water in a medium pot. Bring to boil, reduce to simmer and cook until the lentils are tender, about 20 minutes, stirring occasionally. Drain and add to the food processor.

3. Add the oats, peanuts, paprika, coriander and 2 tablespoons nitter kibbeh to the food processor. Season with salt and black pepper to taste. Pulse just until combined and you can form burgers that will hold together. Form into 4 burgers about 3-inches in diameter.

4. Combine the scallions, celery, tomato, cilantro, lime and oil in a medium bowl. Toss well to combine and season with salt and black pepper. Set aside.

5. Combine the mayo and 1 tablespoon of nitter kibbeh in a small bowl. Stir well and set aside.

6. Heat a large grill pan over medium heat. Spray the burgers lightly with oil and grill the burgers until grill marks appear, about 3 minutes per side.

7. Assemble the burgers by spreading aioli on the bottom buns, adding a burger and topping with the salad. Serve with the top bun.

Nitter Kibbeh

½ cup neutral oil

¼ cup chopped onions

1 tablespoon chopped garlic

1 (1-inch) piece of ginger, sliced

6 cardamom pods

2 whole cloves

1 cinnamon stick

2 teaspoon coriander seeds

1 teaspoon cumin seeds

½ teaspoon black peppercorns

½ teaspoon fenugreek seeds

¼ teaspoon ground turmeric

1 tablespoon paprika

1 to 3 teaspoon cayenne

½ teaspoon sea salt

1. Combine the oil, onion, garlic, ginger, cardamom, clove, cinnamon, coriander, cumin, pepper, fenugreek and turmeric. Bring to a simmer and cook for 15 minutes. Strain and stir in the paprika, cayenne and salt. Cool and store in an airtight container. It will keep in the refrigerator for up to 2 months.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck. 

 

dan dan noodles

Dan Dan Noodles is a Chinese Sichuan dish consisting of noodles, preserved vegetables, pork, green onions, chili oil and Sichuan peppers in a spicy broth.

As I researched this very traditional dish, I found that the Sichuan peppers are a must and a highly sought after ingredient. It is supposed to be a 'peppercorn' so spicy that it numbs the mouth and tickles the tummy. So, off I went eagerly in search of this supposedly elusive, and at times banned, "peppercorn." The peppercorn is really the outer part of a tiny fruit. I was able to find it at a small Oriental Market in our town (I believe the ban on importing it is no longer in effect, but don't quote me.).

I made the Dan Dan Noodles using seitan and a vegetable broth souped up with chili oil and flavored with ginger, garlic and sherry. I went in for the winning shot and added plenty of Sichuan peppers, and eagerly awaited the promised elation that accompanies these peppercorns slamming against the palate. I awaited the fire that consumes your mouth and leaves it tingling ...and then....

Not much. Tingle, yes. But no fire. I figured I hadn't added enough peppercorns, so I added more and more until my plate had more ground peppercorns than seitan. 

What a let down. I suppose this happens when the reality doesn't live up to the expectations. Therein lies your lesson; be on the lookout for the Sichuan peppers and if you find them, add them to your Dan Dan Noodles. However, in my opinion, the peppers, while being truly exotic, detracted from the flavor of the dish, so don't hold off making this in hopes of attaining some miraculous flavor component; you might be as disappointed as I was. 

I made the noodles without the peppers and very little chili oil for the kids so I know the dish without it is really tasty, but if you can get your hands on them, go for it - there really is nothing like tasting a traditional ethnic dish with all the unique flavors it is supposed to posses. Just don't set yourself up for failure - keep your expectations in check. 

Cost Breakdown

stock, tamari, peanut butter, vinegar: $3

chili oil, sesame oil, sugar, Sichuan peppers: $1

garlic, ginger, preserved veg: $1

seitan, sherry: $2

noodles: $2

Total to make 5 servings:

$9.00

DAN DAN NOODLES PRINTER-FRIENDLY RECIPE

vietnamese spring rolls

Asian Night

Tonight's meal was a Vietnamese Spring Roll with a quick peanut dipping sauce.

Those papery-spring roll wrappers have had their share of bullying. Many people, including me, have been beaten by them. That is unnecessary, though. You just have to know a few tricks and you can pull off delicious spring rolls. Once you have some easy insight into rice-paper-wrapper-secrets, there is no end to the creative possibilities.

My rolls have jicama, pepper, mint, basil, chive, cucumber, bean thread and carrot in them. You can put anything in them you want: lettuce leaves, tofu, cilantro, nuts, mushrooms, etc. The list goes on.

What tends to be intimidating with the rice paper is the soaking: soak it too long, the sheet literally dissolves. Soak it not long enough and you are eating paper.

You need to have your water pretty warm and dip your rice paper wrapper into it. Only dip it long enough for it to become pliable, so you can roll it and not have it break. There is no need for it to be soft enough to eat at this point. Place it on your board, fill it moderately, wrap half way, folding both ends in, add a few julienned pieces of veggies, sticking out over the edge and finish rolling. The moisture in the veggies will finish softening the paper to a perfect consistency.

No more guesswork.

Cost Breakdown

rice paper, bean thread: $2

carrot, pepper, jicama, cuke: $3

herbs: $1.25

peanut sauce: $.75

Total to make 15 rolls:

$7.00

ethiopian groundnut wat

African Night

I made a great African stew today, complete with sweet potatoes, roasted cauliflower, cardamom, clove and peanuts. I served it over millet and quinoa that I cooked together and with an arugula salad that I lightly dressed with fresh lemon juice and homemade pickled onions. The pickled onions are raw since I did not blanch them or cook the brine.

The sweet stew over the nutty grains with the crisp, bitter greens and the vinegary onions were an awesome combination. The flavors complement each other very well.

Cost Breakdown:

sweet potato: $1

cauliflower: $1

lentil: $.75

onion, garlic, carrot: $2

peanut butter: $.50

arugula: $1

quinoa, millet: $1
Total to feed 6 people:
$7.25

ETHIOPIAN GROUNDNUT WAT PRINTER-FRIENDLY RECIPE

kung pao tofu

Asian Night

Kung Pao Tofu was Mikel's favorite dish from Whole Foods when we veganized. At about $10 a container it was something we had to make at home.

Whole Foods did this really neat thing - they put the ingredients on the label. All I had to do was figure out the how much and how to cook it. Easy enough since Kung Pao Tofu is tofu with a sauce and peanuts.

They used brown rice syrup for the sweetener and brown rice vinegar for the acid. Please note that this is an Americanized version of Kung Pao, which originally is not so very sweet; there is a hint of sweetness but it is the vinegar that is the accented flavor in the sauce.

I wrapped my tofu to extract the water and make it absorb the homemade teriyaki sauce as well as hold together when I saute it on my enameled griddle. I love this griddle because tofu does not stick to it - like a nonstick, but safer.

This meal is a great rendition of Kung Pao, even if it is the American version.

Cost Breakdown:

tofu: $4
rice syrup: $1.50
vinegar, tamari, spices: $2
peppers, garlic, scallions: $3
rice: $1
peanuts: $1
Total to feed a family of 5:
$12.50

KUNG PAO TOFU PRINTER-FRIENDLY RECIPE

SEE THE FASTER AND EASIER VERSION HERE

thai seitan satay

Interesting meal!

 It seems everyone found something different to criticize about this meal. If it wasn't the brown rice, it was too spicy, or he doesn't like tomatoes, or he dislikes peanut butter, which is what the sauce was made of. I guess the only thing we ALL agreed on was: