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.
