Creamy Peanut Thai Noodles is my most favorite dish this summer. It’s right up there with my Crazy Creamy Pesto! I am a massive noodle lover, no doubt about that. Peanut noodles are always my fave and I have been perfecting this recipe forever! If ever there were a perfectly creamy and healthy noodle dish, this is it. Taking one for the win!
When I was living in China there was very little I could eat at Chinese restaurants. Din Tai Fung was my ultimate favorite place on the planet. One, because I could actually eat there. Two, because of their amazing dumplings, braised tofu, aaaand noodles! I have been on an epic quest to recreate those ‘noods’. In doing so, I concocted something I like even better! Score again! I make bucket loads of sauce and freeze the rest in small sized batches so that I can just take a meal-size out of the freezer when needed.
If you eat this and aren’t a sloppy hot mess, you’ve not enjoyed them properly. I wanna see sauce all over your pretty little face dripping down the noodles and your mouth. See G-man (below) doing just that. Hands and all! Now, go get your ‘noods’ on!
… getcha, getcha, getcha, getcha, getcha, your ‘noods’ on…
- 2 C raw and unsalted peanuts
- 1/2 C nutritional yeast
- 1 can (13.5 oz) coconut milk
- 3-4 Tbl Braggs Aminos or soy sauce
- 1 Tbl sesame oil
- 1 Tbl agave or honey
- 1 Tbl lime juice (optional)
- Sprinkling of salt if needed (I do not use)
- 2 tsp ginger powder
- Water for texture
- Noodles (asian-think ramen)
- Boil noodles
- Place all other ingredients in a strong blender/processor (I use my Vitamix) and blend
- Very slowly add water for a thinner (not too thin!) texture as you blend
- Pour amount needed over noodles and you're done!
- Freeze extra sauce
Vegetarian Chicken Street Tacos was the last recipe I had made as a veg-head!* I was vegan many moons ago for two years and have decided that after watching “What the Health” and a few other documentaries about plant-based diets/veganism that I would return to the vegan world. Also, just my own want and desire to always return to my vegan ways. That being said, Vegetarian Chicken Street Tacos was an incredible creation that would be just as incredible with a vegan chx and sans queso fresco.
I am a massive lover of tacos, quesadillas, or anything that I can smother in hot sauce, cilantro, and avocado. Obviously, a margarita wouldn’t hurt the process if you decided to sweeten the deal. 😉 Everyone I know has been raving about street tacos for the past year. I guess I live under a rock because I had no freakin’ idea what the hell they were talking about. Hence the birth of this delicious lil’ taco recipe I have so kindly shared with you here. 😉 Invite some of your most favorite peeps over and chow down with some incredibly beautiful, delicious, yet healthy and easy (bonus for sure) food, and blend up some tasty margs. You’ll be a taco making star amongst your nearest and dearest. If you’re not convinced, serve them more margaritas. 😉 Taco time!
*Veg-head: (Top definition in Urban Dictionary)
- Quorn Fajita Chicken
- 5 street taco tortillas (4.5") - corn or flour
- 1 zucchini- diced finely
- 1 avocado- diced
- 1/2 can of pinto beans (seasoned or unseasoned)
- 5 mushrooms -diced finely
- 1/2 lime or the equivalent in lime juice
- Fresh cilantro to taste
- Taco seasoning to taste
- Queso fresco- enough to be sprinkled on each taco. Approximately 4-5 Tbl
- Hot sauce to taste
- Toss the pintos beans, taco seasoning, lime juice, zucchini, and mushrooms in a bowl and mix
- Cook in pan with chicken for about 5 minutes (medium-medium high)
- Lay out tortillas and divide the mix evenly on top of each tortilla
- Garnish with cilantro, queso fresco, avocado, and hot sauce
- Fold in half and done!
- Your choice of margarita
- Beer (pale ale or IPA)
Crazy Creamy Pesto (Vegan)! is my new summertime spread. I use it on virtually everything I eat! My garden is overflowing with basil plants so I’m pumpin’ out pesto like it’s going outta style. I’ve been adding all sorts of things to my pesto: arugula, spinach, kale, cashews etc. My girl friends and I went camping recently and one of the ladies had made a pesto pasta salad using an edible lemon essential oil and it was amazing! If you get your hands on some of that tastiness I urge you to throw it into your pesto for a superbly refreshing summertime sauce.
The one thing I remember my father making plenty of every summer was pesto. Every time I’d pop over there for a meal we’d be eating it in some form or another. I, too, am a lover of pesto everything. This summer I’ve been making loads of rotini and farfalle with my Crazy Creamy Pesto (Vegan)! sauce. However, I rub that creamy green goddess sauce on sandbos, wraps, as a dip for veggies (peppers overflowing outta my garden), as a pizza sauce (both myself and G man’s most favorite thing to make together), or with any grain imaginable tossed up with some salad goodies. I think the gist is that you really can’t go wrong with pesto… ever.
Basil, spinach, kale, walnuts (’cause who can afford pine nuts these days?!), cashews (for extra creaminess), lemon, garlic, salt, and voila! Sub any of those salad greens for arugula or another healthy green. Add olive oil or any other oil for a different texture. As always, adapt and create to your tastebuds and whatever it is you have left over in your fridge or garden. Happy summertime eats to you all!
- Large handful of basil leaves (approximately 15-20 large leaves)
- 3/4 cup raw and unsalted cashews
- 1 cup raw and unsalted walnuts
- 1 cup raw spinach leaves
- 1 cup raw kale
- 1-2 Tbl lemon juice
- 2 cloves garlic
- salt to taste
- olive oil/water for texture (as per your preference). I add a small bit of water to thin it out during blending and mix in a smidge of olive oil once in bowl.
- Put all ingredients into a blender (minus oil) except water and blend
- Slowly add water according to your desired consistency and blend again
- Sub out spinach or kale for arugula, or add less of the first two and use all three together!
- Add tomatoes, sun-dried tomatoes, or sauteed mushrooms to liven up a pesto pasta!
- Sauvignon Blanc or Arneis