Skip to main content

Whole Wheat Linguine And Bell Peppers With Spicy Peanut Sauce

Peanut sauce is something that my hubby, Dr J. and I are picky about.  I think that there are a lot of ways to make it, and there's a lot of personal preference involved.  Last Sunday night we set out to master our own perfect peanut sauce.  We threw out our first attempt... it was a little salty and the sesame oil was too overpowering.  The second go, we lessened the amount of soy and eliminated the sesame oil altogether.  The result was just what our taste buds were looking for... our very own perfect peanut sauce.

Spicy Peanut Sauce

1/4 cup peanut butter
1/2 teaspoon olive oil
2 cloves garlic, minced
1 cup coconut milk
1 tablespoon soy sauce
1 1/2 teaspoons red curry paste
1/4 teaspoon ground red pepper
1/2 teaspoon fresh ginger, minced
2 tablespoons brown sugar
salt to taste

1.  Over medium heat combine oil, garlic and ginger until aromatic.
2.  Reduce heat to low and add remaining ingredients, stirring constantly.

Cooked Bell Peppers and Onions

1 large yellow onion
1 tablespoon olive oil, or enough to coat a large saute pan.
1 red bell pepper
1 green bell pepper
1 cup shredded carrots
1/2 cup fresh chopped cilantro
1/2 tsp kosher salt

1.  Heat oil in pan over medium heat.
2.  Add onions and cook until translucent.
3.  Add remaining ingredients and continue to cook for about 6-7 minutes.

To Assemble The Pasta Dish

Cooked bell peppers and onions
Spicy Peanut Sauce
Whole wheat linguine noodles, cooked al dente

Toss the noodles in your desired amount of the spicy peanut sauce.  Add veggies and gently toss to evenly distribute them throughout the noodles.



Morgan-- said…
I pretty much love ANYTHING smothered in a good peanut sauce! Yours looks amazing! I bet it tastes soooo good with the coconut milk in it! Good thinking Elise and Dr.J!!!!!
Beth said…
OK, you and the little house of veggies have got to slow down :) I have saved all of these great recipes and am trying them as fast as I can. Thank you for making the transition to a vegan (and someone who cooks) so easy and delicious!

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods, to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet.
For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook, she's got one of those too.