addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscontroller-playcrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1light-bulblinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonprintShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

"Vegan Life Colorado" Denver Metro Message Board Recipes! Plant-based/Vegan › Recipes from the August 2011 Potluck

Recipes from the August 2011 Potluck

Ann V S.
vegann
Morrison, CO
Post #: 426
Sesame Noodles
 
1/2 lb (8 oz) hard style tofu, cut into cubes and browned
     (set aside and keep warm while preparing dish)
1, 7 oz package Linguini style or thin style rice noodles,
      or angel hair pasta (100% semolina)
 
Sauce
¼ cup Bragg Liquid Aminos or Soy sauce  
3 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil (YUM)
2 Tbsp. peanut butter, natural
2 Tbsp. Tahini (sesame butter)
1 Tbsp. sweetener (I use Agave nectar,
   but you can use raw sugar or sucanat)
1 Tbsp. hot sauce (or 1 tsp red pepper flakes)
1 tsp. crushed garlic or ¼ tsp. garlic powder
¼ tsp. ground ginger
 
On top:
1 Tbsp. hulled sesame seeds, toasted or raw
 
Cook noodles according to package directions. (Careful not to over cook).  While noodles are cooking, put the sauce ingredients into a blender and process until well blended.  Set aside.  When noodles are done, drain well, put into a serving bowl with the tofu, then gently stir in sauce and optional additions, if desired.   Sprinkle with sesame seeds.  Serve immediately. The recipe can easily be doubled for a crowd.  
 
Optional additions:  
To finished dish, have ready to add one of the following:
1 cup cooked green peas (frozen peas can be thawed under hot
   running water then well drained
1 cup chopped broccoli, steamed (steam just until bright green)
1/2 cup chopped cooked mushrooms
10 ounces cooked snow peas
OR come up with your own favorite addition
Mark’s Sesame Noodles
 
1/2 lb (8 oz) hard style tofu, cut into cubes and browned
     (set aside and keep warm while preparing dish)
1, 7 oz package Linguini style or thin style rice noodles,
      or angel hair pasta (100% semolina)
 
Sauce
¼ cup Bragg Liquid Aminos or Soy sauce  
3 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil (YUM)
2 Tbsp. peanut butter, natural
2 Tbsp. Tahini (sesame butter)
1 Tbsp. sweetener (I use Agave nectar,
   but you can use raw sugar or sucanat)
1 Tbsp. hot sauce (or 1 tsp red pepper flakes)
1 tsp. crushed garlic or ¼ tsp. garlic powder
¼ tsp. ground ginger
 
On top:
1 Tbsp. hulled sesame seeds, toasted or raw
 
Cook noodles according to package directions. (Careful not to over cook).  While noodles are cooking, put the sauce ingredients into a blender and process until well blended.  Set aside.  When noodles are done, drain well, put into a serving bowl with the tofu, then gently stir in sauce and optional additions, if desired.   Sprinkle with sesame seeds.  Serve immediately. The recipe can easily be doubled for a crowd.  
 
Optional additions:  
To finished dish, have ready to add one of the following:
1 cup cooked green peas (frozen peas can be thawed under hot
   running water then well drained
1 cup chopped broccoli, steamed (steam just until bright green)
1/2 cup chopped cooked mushrooms
10 ounces cooked snow peas
OR come up with your own favorite addition.
Powered by mvnForum

Our Sponsors

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy