Daily Vegan Lunch for 10 October, 2013: Peanut Fried Brown Rice

vegan peanut brown rice

INGREDIENTS:

1 tablespoon vegetable oil

1.5 cup peanuts
2 green onions, minced
1 carrot, chopped small
1 cup frozen peas
5 – 6 cups cooked brown rice
1 tablespoon soy sauce

DIRECTIONS:

Pre-cook chopped carrot and peas in a small bowl by covering the carrots and peas with water and microwaving 2 minutes or by boiling the carrots and peas in water for 2 minutes in a small pan on the stove top. Strain, set aside.

Set all ingredients within easy reach of the stove. Heat a large fry pan to high heat with one tablespoon of oil. When the oil smokes, add the peanuts. Quickly toss the peanuts (so they don’t burn) for 30 seconds. Add the carrots and peas, onions, and rice. Stir to coat the mixture with oil and distribute the ingredients. Add the soy sauce, stir and take off of heat.

Daily Vegan Lunch for 27 September, 2013: Brown Rice Soup with Peanuts

brown rice soup with peanuts

INGREDIENTS (PER BOWL)

1.5 cups cooked brown rice
1/2 cup chopped onion
1 tablespoon chopped pickled plums
1.5 cups vegetable bouillon (I used 1.5 cups water and 2 teaspoons Better than Bouillon)
1 cup peanuts

DIRECTIONS:

Combine all ingredients in a microwave-safe bowl for 2 minutes on high heat. Alternately, combine all ingredients in a small pot and bring to a boil. As soon as it boils, turn of the heat.

Daily Vegan Lunch for 20 September, 2013: Cauliflower Tomato Peanut Millet Bowl

vegan cauliflower peanut millet bowlINGREDIENTS:

2 teaspoons oil

1.5 cups onion, chopped
1 head of cauliflower, roughly chopped
2 – 3 large tomatoes, chopped or one 13 ounce can stewed tomatoes in their juice
1 carrot, chopped
1 cup red bell pepper, chopped

3 cloves garlic

1 tablespoon peanut butter

1.5 cups chopped peanuts to garnish

SPICES

1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce/sriacha

4 cups cooked millet or rice, to serve on the side

DIRECTIONS:

Chop cauliflower roughly. In a large pot, immerse cauliflower in water and bring to a boil. Once it boils, turn heat to medium high and simmer 10 minutes or until cauliflower is fork-tender but still has some of its firmness. Drain the cauliflower and set it aside.

Fry the carrot and onion in the bottom of a second large stock pot on medium high heat until it is translucent, about 3 minutes. Make a well in the center of the onion-carrot mixture. Add 1 tablespoon of peanut butter to the onions and stir until it melts. Add all spices: cumin, nutmeg, thyme, paprika, and cayenne pepper or hot sauce, stir briefly, about 30 seconds. Add cauliflower, red bell pepper, garlic, and chopped tomatoes. Cook for 3 – 5 more minutes until tomatoes release their juice and are heated through. Serve alongside cooked millet or rice and garnish with chopped peanuts.

Daily Vegan Lunch for 3 September, 2013: Peanut Butter Basil Udon

vegan peanut butter and basil udon
I
NGREDIENTS:

4 cups udon noodles, cooked
2 Tablespoons soy sauce
2 Tablespoons peanut butter
1 teaspoon agave nectar (optional)
1 cup peanuts
1 tablespoon chili sauce or 2 teaspoons Sriacha or tabasco
1.5 cups basil, packed

1 cup green onion, chopped
Cilantro, to garnish

Cook udon noodles according to package directions, rinse and set them aside.

Combine peanuts and basil in a food processor or blender.  In a pan on medium heat, melt the peanut butter and mix it with the soy sauce.  Stir the cooked udon noodles into the melted peanut butter sauce and add the chili sauce and basil/nuts from the food processor.  Garnish with cilantro and green onion.

Daily Vegan Lunch for 13 April, 2013: Peanut Tomato Soup with Cilantro

My mom said she liked this soup. I did too, I will make it again soon. It’s got that comfort-food vibe of Campbell’s tomato soup from a can without the nasty sugar/corn syrup/whatever and peanuts make it very hearty.

Like yesterday’s lemon garlic red lentil soup, this is a modified recipe from the Ultimate Book of Vegan Cooking by Tony Bishop-Weston, which is highly recommended.

peanut tomato soup with cilantro

INGREDIENTS:

1 Tablespoon oil
1/2 onion, chopped (about 1.5 cups)
2 cloves garlic, chopped
1 potato, stabbed with fork and pre-cooked in microwave for 4-6 minutes depending on size
2 cups canned chopped tomatoes, tomato puree, or sauce
1 cup chopped peanuts
6 cups vegetable broth
1 tablespoon nutritional yeast (optional)
Fresh cilantro (optional)

DIRECTIONS:

Heat oil in a large pan over medium heat. Add peanuts and onion and cook until onion is translucent and peanuts begin to brown slightly. Add garlic and tomato sauce, stir. Add broth. Meanwhile, pre-cook potato in the microwave, chop and add to the soup. Mix well and heat through.

Pour the soup into a blender and add the nutritional yeast, if using. Blend until very, very smooth. Pour into bowls and garnish with cilantro (optional). Makes about 6 servings.

Daily Vegan Lunch for 14 February 2013: Cilantro-Peanut Pesto Noodles

This is what you do with all that extra cilantro!

cilantro peanut noodles

INGREDIENTS

3/4 cup cilantro, washed
1/2 cup peanuts
1 teaspoon sesame seed oil or regular cooking oil like canola
1-2 cloves fresh garlic
Salt to taste

Boiled angel-hair spaghetti

Combine cilantro, peanuts, oil, garlic, and salt in a food processor. Toss with freshly cooked angel hair pasta. Cilantro pesto is also great as a condiment with stir-fries and rice.