Pasta With Chinese Tahini Sauce (recipe, vegan)

[Guest guest]

This one is a quickie from the first vegetarian

cookbook I bought way back when. Unlike the Horn of

the Moon cookbook which I mostly find too dairy-heavy

for me know, I still go back to this one from time to

time. I substituted shelled, frozen soybeans for the

peas. The buckwheat noodles are really wonderful here,

but I've also used linguine, etc. and it's been almost

as nice. This is a great emergency dinner because you

can keep everything on hand and it whips up quickly.

 

Laura

 

--------------------------

 

Pasta With Chinese Tahini Sauce

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

8 ounces pasta, preferably buckwheat

noodles

1 cup peas

2 tablespoons tahini

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

2 teaspoons chili paste with garlic

1 teaspoon ginger -- minced

2 tablespoons vegetable stock or water

freshly ground black pepper

garnish with scallion curls,

cilantro, toasted sesame seeds, or chopped dry-roasted

peanuts -- optional

 

Bring a large pot of water to a boil; cook pasta until

al dente. While pasta is cooking, steam peas. In a

large bowl, combine remaining ingredients. When pasta

is done, drain well. Toss dressing with pasta; add

peas and toss again. Top with garnish.

 

Recipe By :Paulette Mitchell

Source: " The 15-Minute Vegetarian Gourmet "

Copyright: " 1987 "

 

 

 

 

 

 

 

Domains – Claim yours for only $14.70/year

http://smallbusiness.promotions./offer