Here’s a super simple mid-week meal for you. Cook (any) veggies in a simple onion/garlic/ginger base, add coconut milk, some rice vinegar, a pinch of sweetener, salt and pepper and let simmer till cooked. Stir in a bit of your favorite nut butter and toss with cooked rice noodles. A filling, protein rich, comforting meal will await you in about 15 minutes. Enjoy!
Here’s a super simple mid-week meal for you. Cook (any) veggies in a simple onion/garlic/ginger base, add coconut milk, some rice vinegar, a pinch of sweetener, salt and pepper and let simmer till cooked. Stir in a bit of your favorite nut butter and toss with cooked rice noodles.
8ouncesof rice noodles of choice, cooked as directed, rinsed and drained
1shallot or small onion, thinly sliced
2cloves garlic, chopped
1inchof ginger, peeled and finely chopped (or minced)
3-4mushrooms, thinly sliced
1mediumcarrot, thinly sliced
2cupsof broccoli florets
2cupsof chopped spinach
Other nice veggies to use: cauliflower, sliced zucchini, sliced cabbage
1canof coconut milk
2Tablespoonsof nut butter of choice (peanut, almond, sunflower, cashew all work well)
1Tablespoonof soy sauce, tamari, or coconut aminos
1Tablespoonof sweetener of choice, agave, sugar, etc (or leave out)
1Tablespoonof rice vinegar (or any vinegar, or lemon or lime juice)
1/2teaspoonof salt, or to taste
1/2teaspoonof black pepper, or to taste
1/4cupof cilantro or fresh basil, chopped (optional)
Cook rice noodles as directed, drain and rinse well to prevent sticking. Set aside.
In a deep skillet, sauté onion, garlic and ginger over medium low heat for 1-2 minutes, taking care not to burn garlic. Add sliced veggies of choice (carrots and mushrooms first, if using, then broccoli, and spinach last) and stir. Let cook for 1-2 minutes.
Add coconut milk and stir to incorporate. Let cook for 2-3 minutes until veggies start to soften. In a small bowl, combine nut butter with just enough warm water to loosen, stirring with a fork until it becomes thin and creamy.
Add nut butter mixture, soy sauce, rice vinegar, sweetener, turmeric, salt and black pepper to veggies and stir well to combine. Season to taste and add rice noodles. (If pan is too shallow or not large enough, transfer everything to a large mixing bowl and combine in there). Toss well with veggies and sauce, tongs are great for this. Add fresh herbs if using and toss again. Serve immediately and enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com