Spicy Peanut Noodles

This is uber-Americanized pad Thai. So you know; decadent, over the top, quick and easy. When I cook it, I serve it with a heaping side of veggies or two to make up for it.

Serves 4
20 mintues

1lb Quinoa spaghetti 

Sauce
6 Tbsp Old-fashioned peanut butter
Juice of 1 lime
2 Tbsp Tamari sauce
1 Tbsp Brown sugar
2 Garlic cloves, minced
1/4 tsp Cayenne pepper
Water as needed

Garnishing
1/2 Cucumber, thinly sliced
1/2 Red bell pepper, diced
6 Green onions, white bulbs, thinly sliced
1 Carrot, thinly sliced

1. Slice all vegetables. Bring large pot of water to boil, break spaghetti into pot. Cook for instructed amount of time.
2. In a large (preferably glass) bowl mix sauce ingredients, if the sauce is too thick add water a tablespoon at a time to thin. Spread onto sides of the bowl. When pasta is cooked, drain, add to bowl and toss.
3. Add to bowls and garnish all super pretty like.

You can add a million things to this dish: edamame, broccoli, cilantro, green beans, yada yada

Original recipe from Epicurious

Kale Stroganoff

I haven't had Stroganoff since my Mom made it for me out of a box. That's the funny thing about "like mom used to make" mom used to make crap. But those packets full of sodium, sugar and beef flavored powder hit that synapsis and stayed in a very special part of our minds. This is far from mom's but I'm okay with that.

Serves 4
20 minutes

8 oz Quinoa Fusilli
Olive oil
1 Yellow onion, diced
3 Garlic cloves, minced
10-15 Button mushrooms, finely diced
8 oz Vegan sour cream (or vegan cream cheese)
2 Tbsp Nutrition yeast
2 tsp Dijon mustard
1 tsp Ground coriander
1 tsp Thyme 
Pinch Nutmeg
1/2 Salt
Pepper to taste
Bundle Kale

1. Start boiling your pasta. When al dente, drain and set aside.
2. Heat up some olive oil in a saute pan. Add onions and saute for 3-5 minutes, add garlic for a few minutes then throw in your mushrooms. Cook for about 5 minutes.
3. Add the rest of your ingredients EXCEPT the kale. When the sour cream is heated and all is well mixed add in the kale for a few minutes.
4. Stir in the pasta and serve.

Original recipes Lux Hippie and Mouthwatering Vegan

Broccoli Edamame Pesto

I tend to hodgepodge gluten-free recipes with vegan recipes. Honestly, if I didn't, we probably wouldn't have much of anything to eat. This isn't really an example of that per say but it is a combo of two recipes I thought were genius. When I stumbled upon this NYTimes Broccoli Pesto I knew I had to mash it together with an edamame pesto I've long since memorized. Bonus: 1 serving packs as much protein as a chicken breast. Take that herbivore haters!

Serves 4
20 minutes

8oz Edamame, thawed
1/2 Lb Broccoli
3 Garlic cloves
1 cup Basil
3 Tbsp Nutrition yeast
3 Tbsp Olive oil
Juice of 1/2 lemon
1 tsp Salt
1 Lb Quinoa Pasta

1. Get a pot of water boiling for your pasta and a pot for your edamame (broccoli too, if you steam like I do**)
2. Process your garlic and your basil.
3. Start cooking edamame and steam broccoli for 6 minutes. When they're both done, start cookin your pasta.
4. Add edamame, broccoli and remaining ingredients to processor. Process to nice, minced pesto consistency.
5. When pasta is done, drain and put back in your warm pot, mix in pesto and serve. So easy, so good.

** I don't know if this is common knowledge or how I discovered it myself. I do not own a steamer, I would consider them a waste of space. I just boil a couple inches of water in a medium size pot, place a mesh, all metal colander of selected vegetables inside the pot and put a small lid inside the colander, over the vegetables. The colander doesn't touch the bottom of the pot, it actually only goes down about half way into the pot. I hope I described this well enough. Any who, this method is perfect for this recipe because you can cook your edamame on the bottom and your broccoli on the top. Tah-daa!

Original Broccoli Pesto recipe from NYTimes
Comparable Edamame Pesto recipe at The PPK 

P.S. The garnish on this is a breaded squash that I will post the recipe for another day.
My Asshole Diet