Saturday, June 29, 2013

Fresh Vegan Thai Peanut Salad

I recently bought a book called "Vegan's Daily Companion" by Colleen Patrick-Goudreau.  It has really good recipes and ideas on how to live a healthy vegan lifestyle.  If you want to check out the recipe in this book, the recipe is on page 108.
I didn't have everything the recipe called for and added a couple extra things. The recipe doesn't call for noodles, cucumber, green bell pepper, and carrots.  I didn't have cabbage (I used organic spaghetti in its place) chopped cilantro, or chopped peanuts to go in the sauce.   

This is what I used: 

Fresh Veggies:
Sliced cucumber
Sliced Green bell pepper
Chopped Scallions
Sliced carrots

1/4 box of spaghetti, cooked per directions on the box

1 cup smooth salsa
1/4 cup smooth peanut butter
2 tablespoons agave nectar
3 tablespoons orange juice
2 1/2 tablespoons water
1 teaspoon tamari soy sauce
1 teaspoon finely minced fresh ginger

Combine sauce ingredients into a small saucepan and cook on medium low until it's smooth and the peanut butter is completely mixed with the other ingredients. 
 Place spaghetti on the plate, add the chopped mixed veggies, and top with the Thai peanut sauce.  

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