The vast majority of what we know about the food we eat comes from ideas we have been raised with both in our homes and in our culture. One of the most pervasive dietary beliefs is that we need large amounts of protein to survive. While our bodies are made of of thousands of different proteins, and many of them need to be built by nutrients in our food, Continue reading
Ingredients:
1 cup Water
1/4 cup butter (or margarine for vegan)
2 tbsp Soy Sauce
2 tbsp Worcestershire Sauce (use annies naturals or wizard organic for vegetarian sauce)
2 tsp Paprika
1 tbsp Garlic salt (or fresh garlic and salt)
1 tbsp Corn Starch (or as much as needed for desired thickness)
Directions:
Melt butter in medium sauce pan. Add garlic salt (or garlic and salt) to butter and saute until golden. Add soy sauce, Worcestershire sauce, and paprika. Cook a little longer to cook the flavors together into the butter. Add water and let it heat. When water just begins to simmer add corn starch while stirring continuously. Cook until corn starch is completely mixed in and sauce has reached desired thickness.
Use over potatoes or tofurky (or anything you want really, it’s pretty tasty stuff.)
Ingredients:
2 tbps Vegetable oil
2 tbsp Peanut oil
1/3 cups Smooth peanut butter
2 cups Water
2 tsp Grated ginger
1 Package noodles (linguine or rice noodles. Using rice noodles makes the recipe vegan.)
Pinch Red pepper flakes
4 cloves garlic
2 tsp Sesame seeds
1 Green pepper
2 Carrots
8 Mushrooms
1 tbsp Soy Sauce
1 tbsp Fresh lemon juise
Dash Apple cider vinegar
Salt, to taste
Directions:
Peanut Sauce:
Place 1 tbsp peanut oil, 1tbsp vegetable oil, soy sauce, ginger, red pepper flakes, peanut butter, garlic, water, fresh lemon juice, apple cider vinegar, and salt into small pot and heat. Stir continuously. Set aside when it has reached desired heat and consistency.
Vegetables:
Slice carrots and green pepper in to strips. Slice mushrooms. Heat 1 tbsp vegetable oil, and 1 tbsp peanut oil in frying pan. Add carrots and green peppers to oil. Cook until carrots become soft, and somewhat crispy. Add mushrooms, soy sauce, sesame seeds, and a little bit of lemon juice and red pepper flakes. Cook until mushrooms are soft and slightly browned.
Cook desired noodles according to directions on package, but adjust time so the noodles are somewhat al dente (a little bit under-done, so they are tougher.) When noodles are done and drained, add peanut sauce to noodles and toss together.
Serve veggies and noodles together. A light white wine would complement the flavors very nicely.
Serves 2.
Next time I make it I will take pictures, but for now all you get is a recipe.
Serves: 2
Ingredients:
1 can diced tomatoes
1/2 serrano pepper
2 small salmon filets
1 tsp chilli pepper
1 tbsp garlic salt
4 cloves garlic
1 tsp basil
1 tsp oregano
2 tbsp extra virgin olive oil
This dish is also good with mashed potatoes as a side.