Underground Thoughts

DINNER: Wednesday night dad made Pad Thai with a potato red coconut curry on the side.  I was the designated sous-chef for the evening. In the last 5 months my parents have collected close to 20 vegan cookbooks. This recipe comes from one of their current favorite, The Vegan Table by Colleen Patrick-Goudreau.

FUN VEGAN FACT: This is common knowledge but many people are not aware of it. Cholesterol is only found in animal products. A plant based (vegan) diet is therefor cholesterol free. The “good” cholesterol that are essential for good health are made by the body.

INGREDIENTS

• 8 ounces rice noodles
• Sesame or canola oil
• 1 pkg. extra firm tofu, cubed
• Salt and pepper to taste
• ¼ cup peanut butter
• ¼ cup sugar
• 1/3 cup tamari soy sauce
• 1/3  cup  lime of lemon juice
• ½ teaspoon red pepper
• 2-3 cloves garlic, crushed
• (sprinkle with soy sauce)
• 2 cups snow peas or broccoli (stir fried)
• 1 bunch green onions/scalions, chopped (including the green part)
• 1 cup bean sprouts
• Chopped cilantro, chopped peanuts, sliced limes for garnish.

DIRECTIONS: Cook the rice noodles according to package directions, drain, and immediately return them to the pot and cover with a tight lid.

Heat oil in a pan and sauté tofu until golden brown.  Sprinkle on salt and pepper while cooking. In a bowl, mix together peanut butter, sugar, tamari, lime juice, and red pepper flakes.

Set aside. In a separate large pan, heat oil and add garlic and vegetables and stir-fry for 5 to 10 minutes.  Add green onions and sauté for a few more minutes.

To that pan, add the cooked noodles, tofu, peanut butter mixtures, and bean sprouts.  Combine well, and cook just until al the ingredients are heated through.  Garnish with limes, cilantro, and peanuts.

• 2 to 4 servings – The Vegan Table by Colleen Patrick-Goudreau