Thursday, March 19, 2015

Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta

I'm still loving the one-pot pasta thing, like the rest of Pinterest . After doing this recipe makeover, I was hooked! Put all your stuff into one pot, boil and stir... How easy is that?!

For this one, I was craving something a little sweet. And a little spicy. And really creamy.

Actually, I was kinda premenstrual, but I personally feel that's when the best recipes come about. (Hello, Salted Cashew Crispy Marshmallow Bites!)

Anyway, I started with the idea to make a pineapple pasta. Then, I thought, What if it was creamy, as well as fruity? Finally, I realized if I didn't add a little kick to it, I was probably going to melt into a sugary pool of vegan premenstrual sweet-creaminess. So, the spice entered the ensemble.



Here's how to get your spicy-creamy-sweet groove on, no matter what time of the month it is:


Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta

8 oz. gluten-free spaghetti-style pasta
1 - 20 oz. can pineapple chunks in their own juice, drained (save juice)
1 c. pineapple juice (drained from can)
1 c. vegan sour cream (I use Tofutti Better Than Sour Cream)
1/4 c. sweet chili sauce
1 - 14.5 oz. can diced tomatoes, drained
1/2 c. fresh or frozen peas
3 cloves garlic, minced
1 zucchini, sliced lengthwise and then into 1/4" half-moons
1 1/2 c. water
1 t. curry powder
1 - 15 oz. can baby corn, drained


Tip: Spray gluten-free pasta with non-stick cooking spray or oil and roll the pasta sticks between your palms, coating the noodles, before placing in pan. This will help keep them from sticking together while they're cooking.


Put all ingredients into a deep skillet, pan, or wok. The liquid should just rise to the top of the ingredients, covering the noodles. Rearrange ingredients, if necessary. (This photo was taken before the water was added, just to show how I arranged the ingredients in the pan.)


Bring all ingredients to a boil, stirring occasionally.

Boil for about ten minutes, stirring constantly.

Let stand for ten minutes before plating, and then enjoy!


"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Wednesday, March 18, 2015

Vegan Sweet Potato "Cheesy" Shepherd's Pie with Daiya (Gluten-Free)

I may or may not have tied one on (a green one, at that) during St. Patrick's Day festivities in the past. You know, during my younger years?

These days, with work, kiddos and a schedule that makes the Marines look like wussies, a good Shepherd's Pie is as Irish as I can get on March 17th.



This is how this year's went down:

Sweet Potato Cheesy Shepherd's Pie

Mashed Sweet Potato Topping:

3 pounds sweet potatoes
3 cloves garlic, minced
1/4 cup vegan margarine
a few splashes non-dairy milk (I used cashew milk)

Filling:

2 medium turnips, peeled and diced small
1/2 medium onion, diced medium
1 cup fresh broccoli, cut into bite-sized pieces
3/4 cup fresh or frozen petite peas
1 - 15oz. can garbanzo beans
8 oz. Daiya Deliciously Dairy-Free cheddar-style cheese shreds

Sauce:

1/4 cup vegan margarine
3 T garbanzo bean flour
1/3 cup nutritional yeast
2 T oil (I used avocado oil)
1 t dried basil
1 1/2 c non-dairy milk



Sweet potato topping:

Peel sweet potatoes and dice into large chunks.

Place in a large pot, and add enough water to cover potatoes.

Bring water to a boil, and boil potatoes for about 20 minutes, or until easily pierced with a fork and tender.

(I use a stand mixer for this part.) Mash potatoes, adding minced garlic and vegan margarine.

Add non-dairy milk as necessary to make a creamy texture.

Set aside sweet potato topping.

Filling:

(I do this prep while the potatoes are boiling.) In a large bowl, combine diced turnips, onion, broccoli, peas and garbanzo beans with "cheese" shreds.

Mix well, and set aside while you're preparing sauce.

Sauce:

(Save yourself the dishes, and wash and dry your potato pot for this next part.) Over medium heat, melt 1/4 cup margarine and add garbanzo bean flour and nutritional yeast to create a roux.

Blend in oil until a smooth paste is created.

Add basil and stir.

Whisk in non-dairy milk until well-blended.

Gently increase heat and bring mixture to a boil.

Boil for about three minutes while stirring, or until sauce is thickened.

Assembly:

Pour sauce over filling and mix well.

Dump into an oiled 10" x 10" casserole dish.

Top with sweet potato topping.


Bake at 350 degrees for one hour, covering with foil for the last 30 minutes to prevent topping from burning.


Let stand for five to ten minutes before serving, and then enjoy!




"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Thursday, March 12, 2015

Broiled Balsamic Peanut Cauliflower Steaks


I was a bartender for years, so maybe it's just business-as-usual when someone says to me, "I heard about this recipe... I don't really know what's in it, but... could you make it for me?"

Mr. Wright and I were recently on vacation in Scottsdale, Arizona (by the way, if you're in town, you've gotta try out The Herb Box for awesome service, food and atmosphere!), and while I was soaking in a colossal tub, Mr. Wright was channel-surfing -- a rare treat for him, as we don't have television.

He ran in to tell me, "Honey! I just saw this chef on some food channel make steaks out of cauliflower, and they looked AWESOME! Can you make some?"

"Well, sure... can you tell me how he did it? Did he marinate them, or brush them with anything? Did he sear them, or roast them, or grill them, or broil them?"

*blank look*

Aha! A challenge!

I have no idea what Mr. Wright saw on television, but I whipped up this little magical recipe, and it was the bomb!

Broiled Balsamic Peanut Cauliflower Steaks

4 T balsamic vinegar
2 T agave syrup
1/4 c smooth peanut butter
1/2 t garlic powder
1/2 t chili powder
1 t dried basil
1 t Sriracha sauce

1 large head of cauliflower (tightly-packed florets work best)

You will also need:

Broiler pan with grilling rack to fit on top

In a blender, combine vinegar, agave syrup, peanut butter, garlic powder, chili powder, basil and Sriracha sauce.

Blend until smooth, and pour into a large, shallow, flat-bottomed dish.

Using a large knife, slice the cauliflower into one-inch-thick "steaks," starting by slicing down the middle, then moving toward the outside in one-inch increments. Toward the edges, you may have some pieces that aren't attached to the stalk simply fall to pieces. That's okay. We'll marinate those, and broil them, too!

Place "steaks" and random pieces into sauce, allowing to marinate for about ten to fifteen minutes, then flip over, and marinate for about ten minutes on the other side.

Tip: Use a spoon or basting brush to get sauce into those little pockets that don't make contact easily.

Carefully arrange marinated "steaks" and pieces on grilling rack on top of broiler pan.

Place under broiler for three to six minutes. Be sure to watch the "steaks" as they broil, and remove from heat when the sauce just starts to develop a deep brown, toasted appearance.

Gently flip over cauliflower, and broil on the other side, following the recommendations above. Cauliflower should be tender, and easily pierced with a fork.

Remove from heat and serve hot. Pile the little random pieces around your larger "steaks," and enjoy!

This recipe works as a phenomenal main course, or you can serve it on the side, or as an appetizer, cut into smaller pieces.




"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Tuesday, January 27, 2015

NOLA On My Mind: Vegan Po'Boy Sandwiches


Last November, Mr. Wright and I found ourselves in New Orleans for a business conference. I'd been dying to try some of the local vegan fare -- which, by the way, is becoming easier to find in the Big Easy -- and we had an evening to kill.

We hitched a pedicab to Seed, which served us not only amazing Southern vegan comfort food, but the best matcha tea ever brewed this side of Tokyo.

If you go to Seed, by all means, try the Southern Fried Po'Boy. It'll knock your socks off, f'true and f'sho!

Living in Washington state, and without a NOLA trip on the horizon, I was desperate to recreate the delicious sandwich, and all I had to work with was the description:

fried tofu, light chickpea flour breading, lettuce, tomato, vegan mayo, poboy bread


Hmmmm... Okay. I'm up for a challenge!



I used this recipe from The Vedge as inspiration (notably, I froze the tofu, omitted the salt, used mustard powder in place of wet mustard, tossed in some extra seasonings, and added olive oil to the batter, which helped mine "cling" a bit better), and knocked out this delicious knockoff:

NOLA Vegan Po'Boy Sandwiches (with Gluten-Free Option)

1 - 14 oz. block extra firm tofu (not silken)

1/2 c. chickpea (garbanzo) flour
1/4 c. nutritional yeast
1 t. mustard powder
1 T. Cajun seasoning
1/2 t. garlic powder
1/2 t. ground black pepper
1/4 t. ground sage
2 T. olive oil
1/2 c. + about 1 T. water

Canola oil for frying

A deep fryer or deep skillet to fry in, and a candy thermometer to check oil temperature.

First, drain your tofu, put it into a plastic zipper bag, and freeze overnight. Do not skip this step. Freezing the tofu helps it hold its shape, encourages it to really grab onto the breading, and creates a delicious, chewy texture.

Thaw the frozen tofu, then press firmly between paper towels to remove all excess water. It may take a few pressings to achieve this, but be patient... and thorough.

Slice the tofu block into 16 equal pieces.

Heat oil to 350 degrees F, and hold at that temperature.

In a baking dish or flat-bottomed bowl, combine chickpea flour, nutritional yeast, mustard powder, Cajun seasoning, garlic powder, black pepper and sage.

Stir in olive oil and 1/2 cup water.

Check batter consistency. It should resemble a thick, pourable batter. If necessary, add water, a teaspoon at a time, to reach the appropriate consistency.

Dunk the tofu pieces into the batter, coating well on all sides.


Fry battered tofu until crispy and golden; about one or two minutes on each side.

Remove from oil and drain on paper towels.

Now, to assemble your po'boy sandwiches, you'll need:

1 baguette loaf, sliced lengthwise (use a Gluten-Free loaf, if desired)

Sliced tomatoes
Lettuce or spinach leaves
Vegan mayo

Note: I also added a delicious hummus and a few slices of leftover breaded eggplant from my Eggplant Pomodoro recipe, which can also be made with Gluten-Free breadcrumbs in place of whole wheat. Traditional po'boys come "dressed" with lettuce, tomato and mayo, so mine is rather "fancy dressed," but I'm a Northerner, so I'm pleading ignorance.

Cut that baguette into sandwich-sized lengths, slather it in vegan mayo, and pile on the greens, tomatoes and tofu nuggets.

Then, open WIDE, 'cause this sandwich is more than a delicious mouthful! Call up ya mom'n'em, too... There's plenty to go 'round!




"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Tuesday, October 21, 2014

Oh, Snap! Recipe Makeover: Umeboshi Bean Salad

Let me tell you a thrilling story about a recent grocery shopping adventure...

What? What's that? You say grocery shopping is neither thrilling, nor adventurous?

It IS, when you're a mommy, and shopping is the closest thing to "me time" you'll be able to hope for over the next decade or so.

Anyway, there I was, browsing the clearance bin -- because, you know, I'm thrifty like that -- and I ran across six containers of Eden Foods Umeboshi Paste. And, for some reason, they were marked down from around $11.00 to FORTY-NINE CENTS each!

To tell the truth, the discount stickers claimed they were affixed to clearance single drink pouches, but I didn't care about that, because I felt exactly like this:


I don't think I have to tell you what happened next, because it's so obvious I grabbed every last one of those buggers and tossed them in my cart!

I know, I know... you're like, "But, Sexy Vegan Mama, what IS umeboshi paste?"

Well, I'll tell you.

It's magic. It's this amazing, magical combination of plums and pickling stuff that's ground into a paste and you can use it for anything in the whole wide world. Or, at least, some really awesome sauces and rice balls, and dips and other amazing stuff.



(Bonus on the allergy front: Eden Foods doesn't use Red 40 in their umeboshi, unlike many commercial sellers.)

So, I used this spectacular find to massively make over my already pretty awesome bean salad recipe for a funky twist on a classic.


Warning: This recipe makes enough to feed an army, so adjust accordingly, or invite your local high school football team over for a meal.

Umeboshi Bean Salad

1 can each:

Baby corn
Great Northern beans (a.k.a. white beans)
Pinto beans
Dark red kidney beans
Chickpeas (a.k.a. garbanzo beans)
Butter beans (a.k.a. lima beans)
Wax beans
Green beans

1 c mukimame (a.k.a. "shelled edamame")

1 green bell pepper, cut into thin strips
1 small onion, cut into thin strips

1/2 c rice vinegar
1/2 c canola or vegetable oil
2 T sesame oil
3 T agave nectar
1/4 c umeboshi paste
1 t garlic powder
1 t onion powder
1 t ground ginger
1/4 c fresh cilantro leaves

Drain and rinse the cans of beans and baby corn. Dump into a GIANT bowl.

Add mukimame, bell pepper and onion.

In a blender, combine vinegar, oils, agave, umeboshi paste, spices and cilantro, blending until creamy and smooth.

Pour dressing over beans and vegetables, stir well, and chill before serving.

Enjoy!



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Wednesday, July 30, 2014

Gluten-Free Vegan Avocado Fettuccine Alfredo with Zucchini and Tomatoes

It's zucchini season. Yup. That means there are zucchini aplenty, begging to be used.

I mean, a lot of zucchini.

So much zucchini, in fact, that a sane person doesn't dare to leave her or his car unlocked, for fear that the absent-minded fool will return to find the vehicle filled to the top with zucchini, unloaded by desperate farmers, trying to rid themselves of the smothering squash.



Meals around this part of the country necessarily require zucchini as an ingredient. Breakfast? Zucchini pancakes. Lunch? Grilled zucchini sandwiches, or zucchini slaw. Dinner? Try these Zucchini Cakes with Spicy Cream Sauce. Or, try this super-easy recipe:


Avocado Fettuccine Alfredo with Zucchini and Tomatoes

1-13.5 oz can full-fat coconut milk
2 T lemon juice
2 avocados
Healthy handful fresh basil
1/2 t ground black pepper
4 cloves garlic
1/4 c nutritional yeast

1-14 oz package brown rice fettuccine noodles (make sure they're egg-free/vegan)

1 T olive oil

1 medium zucchini, cut into large bite-sized pieces
1-10 oz container grape tomatoes, halved
1 c fresh spinach, chopped



Blend coconut milk, lemon juice, avocados, basil, pepper, garlic and nutritional yeast in a blender or food processor until creamy.

Prepare noodles according to package directions and drain. Set aside.

In a large skillet, heat oil over medium heat, then gently sauté zucchini and grape tomatoes until tender.

Add sauce to skillet, and heat thoroughly, then add spinach, mixing in.

Finally, add the drained noodles and warm them in the sauce, then serve.





"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Monday, July 7, 2014

Recipe Makeover: 3-Ingredient Lemon Crumble Bars - Veganized!


Can you really make anything with just three ingredients? Outside of, say, "mommy's vitamin water" (lemonade, ice, vodka -- don't judge)?

Well, sure... if one of the ingredients is a cake mix, which arguably has a bunch of ingredients, but since I only have to open one box, I'll concede it is "one ingredient."

This recipe popped up in my Facebook feed the other day. Intrigued, I read the ingredients, remembering that, back in the day, Duncan Hines used to make a vegan yellow cake mix. The author advises using only real butter, as she doesn't know how margarine would work, but I conveniently ignored that part.

I headed to the store, beelined for the baking aisle, and learned that my Duncan Hines yellow mix of yore still appeared to be vegan, but had one intolerable ingredient: Red 40. As many of you may know, Curlytop and Snugglebug both have a crazy allergy to red dye, so that particular mix was out. I fruitlessly searched for an alternate yellow cake mix, but was met with more Red 40, and lots of dairy ingredients.

Weary, but not defeated, I visited the nutrition aisle, where I found an organic vanilla cake mix devoid of dairy and dyes. SCORE! While I was there, I looked for some organic lemon pie filling, but didn't find any. *sigh*

Back to the baking aisle I went, only to find that all the cans of lemon pie filling had eggs in them. Gah! I was almost ready to chuck the cake mix and bolt from the store when a jar of yellow stuff caught my eye. It was a store brand, in a glass jar. A review of ingredients assured me that I could proceed, without eggs. Woot!

I used my favorite vegan stick margarine, and it turned out fine. Don't let the sweet lady with doubts about using anything but real butter scare you away from this recipe, because it's actually a genius dessert that turns out far fancier than anything so simple has a right to. I actually allowed the margarine to soften just a bit, but didn't let it warm to room temperature, and it worked out splendidly.

This is a "sweet lemon" dessert, rather than a tangy one. That means you won't have the same reaction as this super-cute baby when you taste it:


Here's how I did it:

Vegan 3-Ingredient Lemon Crumble Bars

1 box yellow or white vegan cake mix (check for dairy ingredients or Red 40, if allergies are an issue)
1 stick vegan margarine, slightly softened (not room temperature)
1 can or jar lemon pie filling (check for eggs)

Preheat oven to 350 degrees, and oil the inside of a 9" x 13" casserole dish.

In a stand mixer, combine cake mix with stick margarine, mixing on medium-low speed until fine and crumbly.

Set aside 1/2 to 3/4 cup of the crumbly mix, and dump remaining mix into bottom of casserole dish, pressing down firmly into an even layer.

Scoop the lemon pie filling onto the top of the pressed mix, and spread evenly.

Sprinkle the reserved crumbly mix evenly over the top of the lemon layer.

Bake for about 25 minutes, checking at 20. The top crumbs should just begin to develop a golden brown color.

Remove from oven, allow to cool, then chill before serving.

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Sunday, July 6, 2014

Recipe Makeover: Gluten-Free, Vegan One-Pan Pasta

My Facebook feed and Pinterest PICC line (to be perfectly honest, a straight mainline is what's really necessary for Pinterest) have both been blowing up with this "one-pan pasta" thing.

Let's face it -- it's not new. It's a method used by line chefs in restaurants around the world, but... can we mere mortals pull it off? Apparently so, according to this post, which was inspired by Martha Stewart's recipe.

"So, hey, Sexy Vegan Mama... Can you make it gluten-free and vegan?"

Gluten-free AND vegan?!

CHALLENGE ACCEPTED!

Honestly, there weren't a ton of changes to make in revamping this recipe, and some I did simply as a matter of personal taste, or for simplicity's sake. That means using sea salt and spaghetti, two different types of tomatoes, two different types of onions, and mincing the garlic, instead of slicing, because this mama doesn't have all night with a razor blade, y'know?



Anyway, here's how it went:

Gluten-Free, Vegan One-Pan Pasta

12 oz. brown rice spaghetti
6 oz. grape tomatoes, halved or quartered, depending on size
6 oz. yellow teardrop tomatoes, halved or quartered, depending on size
1/2 red onion, thinly sliced
1/2 yellow or white onion, thinly sliced
8 cloves garlic, minced
1/2 t. red pepper flakes
6 large fresh basil leaves, chopped
4 T. olive oil
1/4 t. ground black pepper
1/2 t. sea salt (I used Hawaiian red clay sea salt, but use your favorite)
4 1/2 c. water or vegetable stock

Mozzarella vegan shreds (I used Daiya Deliciously Dairy-Free) to top pasta (optional)
Shredded fresh basil leaves for garnish (optional)

You'll need a big, deep skillet -- wide enough for the spaghetti to fit in, and deep enough to prevent boil-overs.

Put all the ingredients into the skillet.



Bring it all to a rolling boil over high heat, then boil for about 9 minutes while stirring, stirring, stirring to loosen and separate the noodles.

Remove from heat and let stand for about 5 minutes before plating.

If desired, top with vegan mozzarella shreds and shredded fresh basil.



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Wednesday, May 7, 2014

Mexican Stuffed Peppers: Gluten-Free and Zesty!

I don't remember what my mother used to stuff her peppers with, but I do remember that I always looked forward to them. As a kid, the idea of essentially an entire meal, stuffed into a handy little vegetable "bowl" was pure magic.



I wish I could apply the same "everything fits tidily with magic" process to things like:


  • All the kids' Legos magically and tidily going into the box after playtime
  • My bed head hair magically and tidily fitting under the perfect hat when I have five minutes to get out the door
  • All the gas I need for a massive road trip fitting magically and tidily into my gas tank all at once, so I don't have to stop to refuel along the way
  • All the papers on my desk magically and tidily finding their homes, and my file folders magically expanding to fit them all
  • A lifetime supply of toilet paper magically and tidily fitting into the cabinet, so I don't have to make another trip to Costco -- ever
But, I digress.

Since I couldn't remember what Mom put in her peppers (it probably wasn't vegan, anyway), I made my own, with a Mexican kick (because I'm zest-eh like that)!

Mexican Stuffed Peppers

Ingredients:

6 bell peppers, any color

1 – 15.5 oz. can kidney beans, juice included
1 large carrot, grated
1 medium onion, finely chopped
1/4 c. flax seeds
1/4 c. millet
1/2 c. nutritional yeast (buy it in bulk)
1 T. crushed oregano
1 t. chipotle chili powder
1/2 t. cumin
1/4 t. ground black pepper
1 T. minced fresh garlic
1 - 7 oz. can diced green chiles (or use fresh)
1 – 6 oz. can tomato paste
8 oz. vegan "cheddar" shreds (I use Daiya Deliciously Dairy Free)
About 2 c. quick oats

About 1 c. salsa

Vegan sour cream to garnish (optional) (I use Tofutti Better Than Sour Cream)


Directions:

Preheat oven to 350 degrees.

Prep the bell peppers by rinsing, then cutting around tops to remove stems. Reach inside pepper and remove the "ribs." Stand up peppers in an oven-safe baking dish, and set aside.

Open the can of beans and blend – juices and all – in a blender or other food processing device. (I use the Magic Bullet.)

Empty into a large mixing bowl and add carrot, onion, flax seeds, millet, nutritional yeast and spices.

Mix well, then stir in chiles and tomato paste.

Fold in "cheese" shreds.

Stir in enough oats to make the mixture "stiff enough to stuff." If you make it too dry, just add a bit of water or vegetable stock.

Divide oat mixture between the six peppers, stuffing with slight pressure to ensure even packing.

Create a small well in the top of each stuffed pepper and fill with salsa.

Cover with foil and bake for 20 minutes. Remove foil and bake for 35 more minutes.

Once removed from oven, a dollop of vegan sour cream may be added to the top of each pepper.

ZEST-AH FIESTA!



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Wednesday, April 9, 2014

Noodles with Spicy Vegetables and Beans (Gluten-Free Option)

Confession: I'm tired.

I'm tired of plain old pasta, with plain old pasta sauce. I'm tired of simple stir-fried dishes, thrown together with all the excitement of watching paint dry.

I want a kick.

I want passion, and excitement. I want something that will raise my core temperature, and leave me wanting more. I want... a "hit me, Baby, one more time" dinner.



(Fun fact: I went a private women's college -- a true "girls' school." We didn't have uniforms, but I pretty much dressed like a slutty schoolgirl, anyway. By choice.)

Anyway, this dish hit the spot with tons of protein, thanks to the beans, and a spicy kick from the flavorful sauce. You may, of course, substitute your favorite vegetables and beans in this recipe. Get creative!

** This recipe is gluten-free, if you use rice noodles, quinoa spaghetti, or another gluten-free pasta. **



Noodles with Spicy Vegetables and Beans

4 oz. thin spaghetti, rice noodles, or angel hair pasta

1 T. sesame oil
1 c. sliced carrots
2 c. broccoli florets
1/2 onion, diced
1 can baby corn, drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained


Sauce:

1 T. Bragg's Liquid Aminos or soy sauce
1. T. vegan Worchestershire sauce (I like The Wizard's brand)
3 T. ketchup
1 T. agave nectar
1/2 T. tamarind paste
1 T. Sriracha sauce or preferred pepper sauce (you may use more, or less, to taste)
2 T. vegetable stock
1 T. minced garlic
juice of 1/2 lime (slice the rest into wedges to serve with dish!)
handful fresh cilantro

Prepare pasta as directed. Drain and set aside.

In a wok or deep skillet, heat oil over medium-high heat.

Stir-fry vegetables in wok, in order of firmness. Harder vegetables like carrots and squash will go in first, as they need more time to cook than onion.

Add canned items last, and stir in until heated.

In a blender or food processor, combine all sauce ingredients, blending until smooth.

Add sauce to vegetables. Stir over medium heat until thoroughly heated.

Serve vegetables and sauce over noodles, or stir noodles into vegetables. Your choice!

Enjoy!



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!