Someone has officially turned on the heat. It’s summer, so I guess that expected, but 90 degree days and 100% humidity can really make you lose your cooking mojo. We’ve been enjoying the abundance of fresh produce by making lots of salads for dinner and using our grill. Sometimes its just too hot to turn on the stove, but of you can stand to boil some pasta, here is a great vegan recipe for a hot summer night. Tip: make the whole box of pasta and have lunch the next day.
1/2 Box Whole Wheat Spaghetti
Boil the noodles according to the package directions and rinse with cold water.
1/3 Cup Soy Sauce
1/4 Rice Wine Vinegar
2 Tbs Peanut Butter
1 Tbs Sriracha (or less or more depending on your love of heat)
1tsp Sesame Oil
Juice of Lemon or Lime
Handful of Cilantro, chopped
1 Bunch of thinly sliced scallions
1 Thinly sliced red or yellow pepper
1 Meduim Tomato, diced
2-3 Cups of Cole Slaw Mix (shredded cabbage)
While the pasta boils, whisk together the Soy Sauce, Rice Vinegar, Peanut Butter, Sriracha, sesame oil and citrus juice. You may want to use a few tablespoons of hot pasta water to help break down the peanut butter. Add the cilantro to the bowl.
Slice up the veggies and set aside. This is where you can get creative. I have used cucumber, summer squash, red onion…you get the idea. You could add some left over tofu as well.
Once the pasta is done, rinse it with cold water and drain well. Add the pasta to your sauce. Using tongs, mix in your vegetables and finally the cabbage. You can top with top with toasted sesame seeds or a little fresh lime juice.