There are quite a few working lunches in my days right now. With Whole Food Kitchen in its final weeks, and an upcoming (new!) session of 30 Day Vegan opening soon, I'm a busy girl. I'm also trying to squeeze in some time here and there to finish and release my first (very long time in the works) ebook, Mealtime Salads. Add to that a huge surge of inspiration recently that found me pouring ideas onto paper, resulting in outlines for new workshops to be offered in 2014.
Lots of activity for sure, and lots of computer time too, naturally. Extra moments of getting up and moving around are critical - as is clean, yummy, and simple meals.
Long before dark leafy greens were a consistent part of my diet, there was always broccoli. Little trees of hearty, blood building nourishment that my body would crave if too many days had passed without a bowlful.
These days so many types of dark green vegetables have a place in my everyday diet, but there's just something about broccoli that you can sink your teeth into, it feels substantial and filling.
Today we woke to yet another snowfall and I have a small bunch of broccoli on hand to cook up something warm and comforting with. The recipe I am sharing with you today came to mind, I love its creamy peanut sauce with just a hint of orange.
Normally in my kitchen, legumes are cooked in bulk and frozen in meal-sized portions for convenient use. Lately however, I've been keeping some canned beans on hand as a simple way to build up food reserves... because you never know.
Having some canned beans on hand now, I have to say it's been nice to reach for one if I need to prepare a meal quickly and forgot to thaw a jar from the freezer.
Broccoli Noodles with Thai Peanut Sauce
Sometimes you just need to have a bowl of noodles. We aren’t really hot-spice people, please add hot chili or hot pepper as you wish to spice it up.
A retired 30 Day Vegan recipe.
- 8 ounces soba, udon noodles, or brown rice noodles
- 4 cups chopped fresh broccoli
- 1 cup cooked chickpeas
- sea salt and pepper
- 1/2 cup smooth peanut butter
- 1/2 cup orange juice (fresh squeezed if possible)
- juice of 1/2 a lime
- 2 tsp maple syrup
- 1 tbsp tamari
- 1 tsp rice vinegar
- 1 clove garlic, chopped
- 1 tsp grated fresh ginger
- Cook noodles according to package directions. While noodles cook, whisk together sauce ingredients in a bowl.
- In the last two minutes of cooking time, add broccoli and chickpeas.
- Drain. Combine sauce with noodles, broccoli and chickpeas.
- Season with salt and pepper as desired.
Note - This makes a good amount of peanut sauce. I add only half to finish the dish and then pass the rest at the table. We never use it all and have extra to dress up wraps and other salads.
Print Recipe - Broccoli Noodles with Thai Peanut Sauce
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Whether you would like to use canned chickpeas or freshly cooked, I hope you enjoy this recipe. A yummy bowl of noodles, broccoli, chickpeas... and the creamy sauce that tosses it all together.
Happy cooking to you!