[DiabeticVegChat] Gung Hay Fat Choy!

[Guest guest]

dr patricia sant wrote:

 

> Noodle dishes most appropriate, but let's

> not be fussy :-)

>

> Best love, Pat

 

Pasta with Asian Peanut Sauce

(modified from the original in Lorna Sass' Short-Cut Vegetarian cookbook

to use way less peanut butter and be quite low in fat.)

 

for sauce:

 

2 Tablespoons natural peanut butter (I like the Smucker's brand)

2 Tablespoons Bragg's aminos or soy sauce

4 Tablespoons rice wine vinegar

pinch cayenne - optional

1 or 2 cloves crushed garlic

 

Mix all in blender or food processor. Serve tossed with hot cooked

whole wheat pasta and 1/2 cup sliced green onions. I don't know how

leftovers taste because there have never been any.

 

I think this would be great with steamed asparagus or green beans.

 

This same sauce makes a good coleslaw. 6 to 7 cups chopped cabbage, 1/2

pound shredded carrots, 1 cup sliced green onions, extra wine vinegar

and soy sauce or Bragg's to taste. Keeps well at least three days in

the refrigerator.