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Tuesday, May 10, 2011

Vegetarian -- Day One

It's only seven days.  I know some people are always vegetarian.  We have friends who were vegetarian for a month.  There's some movement to get people to go meatless on Mondays.  I'm feeling optimistic.  It's not like I am worried about Hub and myself.  We're grown adults (technically).  It's the kids.  I have one kid who doesn't really like to try new things.  I have a meat-loving child who has been dreading the day he ever suggested trying out vegetarianism.  But he has survived today, and even liked what he ate.  A lot.

Breakfast:  apple with peanut butter (me), yogurt/fruit/granola bar/cereal choice (them)
Lunch:  veggie wrap with lettuce, tomato, carrots, cukes and ranch (me and Scrappy), leftover mushroom pizza (Hub), pb&j (everyone else)
Dinner:  carrots with garlic & thyme, peanut noodles
I admit that I hope my evening involves a scoop of ice cream.

Noodles covered in peanut butter sauce are not very photogenic.
However, those pieces of garlic are gorgeous.

Roasted Carrots with Garlic and Thyme
adapted from Vegetarian Cooking for Everyone

2 lbs. baby carrots (or regular carrots, cut into chunks; baby carrots were cheaper at my store)
2 tbsp. olive oil
salt and pepper to taste
10ish little garlic cloves, unpeeled
generous tsp. dried thyme

Preheat the oven to 400 degrees.  Put the carrots in a 13x9 casserole and toss with oil and season with salt and pepper.  Stick the garlic here and there in the pan.  Sprinkle with thyme.  Add 2 tbsp. water and cover tightly with foil.  Bake under they are as tender as you like, 25-45 minutes.  Check them a couple times to make sure they aren't drying out.  Uncover for the last 5-10 minutes so they can brown a bit, if you want.

These were SUPER good.  I love this cookbook; it is one of my favorites.  I had never made this recipe before, and I will definitely make it again.  As a bonus, the garlic pops right out of the skin and you can eat it and ward off vampires.

Peanut Noodles aka Gado-Gado
adapted from Moosewood Cookbook

1/2 c. chopped onion
3 cloves garlic, minced
1 c. natural peanut butter
1 tbsp. honey
juice of 1 lemon
2 tsp. grated ginger
1 bay leaf
1 tbsp. cider vinegar
3 c. water
1 tsp. salt
dash tamari or soy sauce
couple dashes sesame oil
2 tbsp. butter
1 bunch cilantro, chopped (or less, up to you)
1/3 c. peanuts, crushed with the side of your knife
cooked noodles, such as spaghetti or soba (about 2 lbs.)

In pot, melt butter.  Add onion, garlic, bay leaf, and ginger.  Saute until onion is translucent.  Add remaining ingredients except peanuts, cilantro, and noodles.  Simmer on low for 1/2 hour, stirring occasionally.

Pour the sauce over your noodles.  Chill at least an hour (more is better).  Before serving, stir in peanuts and cilantro.  You could eat this hot, too.  I just wanted mine cold.  See, it's flexible.

Now I totally admit that gado-gado is not meant to be served this way.  You're supposed to serve it over an assortment of veggies and hard-boiled eggs.  But I really wanted peanut noodles.  So I made this work for us.

Three out of four kids liked these noodles (in fact, one loved them).  One kid made horrible faces and told me peanut butter doesn't belong on noodles (yes, the picky one).  The meat-lover told me that they would really be good if I added some chicken.  Sigh.

1 comment:

  1. I made the carrots tonight.... ooooooh so yummy!!!! I'll be making them often. Thanks!


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