Most of the time, the food I make for Vegan Tuesdays has been some sort of whole grain with some sort of legume or bean or something all mixed up. I wanted to make something slightly different so when I saw this recipe in this month’s Vegetarian Times, I knew I had to make it.
Okay, the decision was not that easy because I almost made Quinoa Salad with Black Beans and Mango from Veganomicon. I am still going to make the quinoa salad, I have the mango {it’s my second mango for this salad, my first one went bad before I could use it}.
The stir-fry was easy to throw together and like all stir-fries required a bit of prep. It’s chock full of veggies and it’s only 330 calories for a 2 cup serving. How cool is that? I cooked with bok choy for the first time.
Spicy Asian Stir-Fry with Whole-Wheat Linguine
Adapted from Vegetarian Times, March 2009
- 8 ounces whole-wheat linguine
- 1 tablespoon peanut oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 small bok choy, chopped {I used leaves and all}
- 1 1/2 cups broccoli florets
- 1/3 cup of snow peas, halved
- 1 red bell pepper, thinly sliced {the original recipe said to use half, but what do you do with the other half?}
- 2 tablespoons hoisin sauce
- 1 tablespoon Sriratcha {always a good thing}
- 1/4 cup chopped peanuts
- Cook pasta according to directions. Reserve 1 cup of the cooking liquid, drain, and set aside.
- Heat oil in wok over medium heat. Add onion and garlic and sauté until onion is golden, 5 to 7 minutes.
- Add the veggies, stir-frying for five minutes. Add 1/2 cup of water, cover, and simmer for 5 minutes. Stir in hoisin and sriratcha. Stir in linguine and 1/2 cup of the reserved cooking liquid. Add more if stir-fry seems dry. Serve and garnish each serving with chopped peanuts. Enjoy!
Makes 4, two-cup servings.
For something a little sweet, I made Carrot-Pineapple Sunshine Muffins from Veganomicon. You can find the recipe HERE. These muffins are made with whole-wheat pastry flour, ground flax seed, and brown sugar. They are full of shredded carrots, crushed pineapple, and raisins. For liquid, a little bit of canola oil and some pineapple juice. They are spiced with ground ginger and cinnamon. All-in-all, these muffins are very tasty and moist and sound like they should be healthy, but probably are just a healthy-sounding sweet breakfast treat.
I’m falling in love with vegan baking. It’s so easy and quick and the results are outstanding. I’m going to try out some vegan chocolate-raspberry cookies next so be on the look out for those soon.
yum! i love asian flavored noodles.
We are making stir fry tomorrow night for dinner. And my husband pulled out the sriratcha and said, “We’ll be needing this!”
That’s a mouth full both the title of your post and the dish and dessert.
What made you start trying vegan, if yo don’t mind me asking?!
~ingrid
Yum, yum, yum. Totally wishing I could be there for vegan tuesday.
These muffins sound and look delicious! They are going on my To Make list right now – thanks!
The stir fry and the muffins both look fantastic. I’m a sucker for pineapple in anything so those muffins literally have my mouth watering!
Always like Asian noodles, they are the best! And the muffins sounds very happy!
Cheers,
elra
The stir fry looks awesome…and so do the muffins. SO much goodness in one post!
I love stirfry. It’s so amazing that one dish can pack so much flavor. I can’t wait to try the stirfry with some of my new chickenless strips (I’m obsessed with them). This looks great!
Wow…I am going to have to start stealing a lot more from over here….your food looks wonderful on a consistent basis. Very nice job on these two recipes for sure.