pungent peanut pasta (vegan)

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* Exported from MasterCook *

 

Pungent Peanut Pasta (Vegan)

 

Recipe By :Healthy Foods Newsletter by Leanne Ely

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces pasta (whole wheat is ideal)

1/2 cup peanut butter (smooth or crunchy)

1/4 cup water -- warmed

2 tablespoons soy sauce or tamari

1 tablespoon rice wine vinegar

1 tablespoon orange juice concentrate

1/4 teaspoon crushed red chilies (optional)

2 cloves garlic -- pressed

2 teaspoons freshly grated ginger

1/4 cup frozen petite peas

1 green onion or scallion -- thinly sliced

 

1. Cook pasta till al dente, drain.

 

2. While pasta is cooking, combine remaining ingredients (EXCEPT peas and

scallion) in a blender and blend till smooth.

 

3. Put hot drained pasta back in original cooking pot and add frozen peas and

toss. Pour on sauce and heat briefly just to warm the pasta back up if you want

to eat this as a warm dish.

 

4. Divvy it up and serve with thinly sliced scallion on the top of your pasta.

For a different flavor, served chilled.

 

*Nutritional Information: 17 G Fat, Sodium 668 mg, Total carbohydrate 52 G,

Fiber 4 G, Protein 17 G

 

Food Exchanges: Starch/bread 3 1/2 Vegetables 0 Nonfat Milk 0 Other

carbohydrates 0 Lean meat 1 Fruit 0 Fat 2 1/2

 

Source:

" To : -healthy-foods "

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Per Serving (excluding unknown items): 412 Calories; 17g Fat (35.4% calories

from fat); 18g Protein; 54g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

681mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : So, what's to eat if you're a vegan? Lots! To prove it, here is one

fabulous and easy recipe that even the strictest vegan will love and appreciate.

And for the omnivores on Healthy Foods, give this recipe a spin--I know you'll

love it! Reduce the chilies if they're too much heat for you, or you could

eliminate them totally.

 

Nutr. Assoc. : 5593 26964 0 1396 0 0 0 0 26076 3468 4845

 

 

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