All you big-hearted bloggers totally embraced the idea of adding Jason to the Potluck roster and since SO many of you also said – the more the merrier! – I added Lindsay of Lindsay is Vegan as well! Please welcome Lindsay into the fold. Unfortunately, Tiffany at Live. Learn. Love. Eat. has had to back out. I’m really bummed about this because I know she would have contributed something really delicious and I adore her blog. But all of us wrestle with time issues and family/work/other obligations so I totally understand. I hope Tiffany will join us for the next one. So: again, make sure you keep an eye on that participant list (I’ve updated it on the VVP Page and it’s right at the top now) and make sure you’ve got your links updated. Thanks to all of you for commenting and for welcoming Jason.
From peanut butter yesterday to almond butter today. This is one of those classic recipes where you can mix it up – throw in whatever goodies you have on hand in the refrigerator – and have yourself a feast. I find pasta dishes to be especially satisfying and buckwheat noodles are one of my favorite kinds of pasta. The almond sauce is creamy and tangy and mixes perfectly with the unique, nutty flavor of the buckwheat. Make the sauce and prep the veggies ahead of time so all you have to is boil the noodles and ladle into bowls. Substitute peanut butter if you don’t have almond butter.
Buckwheat Noodles with Spicy Almond Sauce
Serves 4-6
Sauce:
4 tbsp. almond butter
1 tbsp. white miso
1/4 cup vegetable broth
1/4 cup rice wine vinegar
1/4 tsp. garlic chile sauce
juice of 1 lime
2 tbsp. soy sauce
2 tsp. agave nectar
1 tbsp. fresh ginger, microplaned or finely minced
3 cloves garlic
pinch of ground black pepper
Noodles:
A big handful of cooked buckwheat noodles
2 cups asparagus, cut into 1″ pieces, lightly steamed or raw
2 cups snow peas, lightly steamed or raw
1/4 cup red onion, chopped
1 cup grated carrots
1 zucchini, grated
1/2 cucumber, seeded and chopped
fresh cilantro
fresh mint
chopped, roasted peanuts
tomato chunks
Place all of the sauce ingredients in a blender and puree until smooth. If desired, thin out with more vegetable broth or water.
Combine sauce with noodles and veggies and top with cilantro, mint, roasted peanuts and tomato chunks, if desired.
