Thai Peanut Pasta

When I was a kid, my family ate spaghetti at least twice a week and sometimes more. The result? Neither my brother or I can stand the sight or smell of spaghetti. Unfortunately, it is my oldest son's favorite dish. We came up with an agreement that I would, on occasion, make spaghetti noodles but I get to pick the sauce. This was a tasty dish that met both our desires.

1 12 oz package whole wheat thin spaghetti noodles (you can substitute rice noodles for a more authentic Thai dish - but you will need to adjust the cooking method accordingly)
1 small bunch broccoli, cut into small florets*
1/2 c. peanut butter
1/2 c. hot water
4 T. lime juice
2 T. rice vinegar
4 T. tamari or soy sauce
4 T. minced garlic (use more if you like garlic)
1/2 t. ground ginger
2 scallions, minced
1/4 head cabbage, thinly sliced
1/2 c. bean sprouts
1 16 oz package extra firm tofu (not silken)

Fill a large pot 2/3 full of hot water. Bring to a boil. Add broccoli, cook for 2 minutes, then add spaghetti and boil according to package direction. Stop on the lower end of the cooking range so noodles don't become mush.

Prepare sauce while spaghetti is cooking. Combine peanut butter, hot water, lime juice, rice vinegar, tamari, garlic and ginger in a medium sauce pan. Cook over medium heat, stirring constantly, until peanut butter melts and all ingredients are combined. Simmer for 5 to 10 minutes or until slightly thickened. If mixture becomes too thick, add a little water. If mixture is too thin, mix a little cornstarch and cold water and pour into sauce.

When noodles and broccoli are finished cooking, drain water. Place cabbage, green onions and tofu in empty hot pot. Pour noodles and broccoli back in pot, cover securely with lid, and let stand for 2 to 3 minutes. Add sauce and toss to combine.

Serve immediately. If desired, top with crushed peanuts and garnish with cilantro or parsley and lime wedges.

Variation: If you like your Thai dishes hot, add some crushed red pepper or thai chili to the peanut sauce. The milder the better for me, but if you like the zip this will help.

*Note: I hate waste. I buy the bunches of broccoli rather than the florets because I know I will use the stalks and they won't go to waste. Once you remove the florets, use a vegetable peeler to remove the tough outer skin of the stalk. Slice the stalk thinly and cook stalk pieces the same way you would cook the florets.

Note #2: This does not reheat well. I do not recommend planning on leftovers.

Creamy Peanut Butter Porridge

This is so simple and so delicious. I was trying to think of a healthy way to add protein to my morning oatmeal - and this hit me!

2 c. hot water
1 c. oats
1/4 c. creamy peanut butter
2 T. Sucanat
Banana, blueberries, strawberries or other fruit as desired
Almond or soy milk, if desired

Bring water to a boil in a medium saucepan. Add oats, reduce heat to medium, and stir occasionally until cooked through, about 3-5 minutes (depending on how chewy you like your oats). Remove from heat. Add peanut butter and Sucanat. Stir thoroughly to combine. Cereal will be thick and creamy. Top with bananas and almond milk, if using. Serve immediately.

Makes about 2 servings, but you can see how easy it would be to double or triple the recipe to serve more.

Whole Wheat Peanut Butter Cookies

Yes, they're vegan - and delicious! They're not health food by any stretch of the imagination, but they're much better for you than something bought commercially or recipes that have two sticks of butter as the first ingredient. :o) If you have a wheat grinder or a BlendTec (or similar high powered blender), it is preferable to grind the wheat immediately before using it in the recipe. If you don't have one of these blenders, using commercially prepared whole wheat flour will work.

3/4 cup peanut butter
1/2 cup Earth Balance (or other vegan butter)
1 T. vanilla extract
3 T. soy milk
3/4 cup Sucanat
2 T. ground flax seed
3 T. water
1 3/4 cup finely ground wheat OR commercially prepared whole wheat flour
2 T. gluten flour*
3/4 t. salt
3/4 t. baking soda

Preheat oven to 375 degrees.

Cream peanut butter, Earth Balance, vanilla, soy milk and Sucanat in a large bowl. Mix flax and water together in a small bowl and let stand for about 5 minutes, or until an "eggy" consistency. Add to peanut butter mixture and beat until combined.

Grind wheat (if doing so) and combine flour with salt, gluten and baking soda. Add to peanut butter mixture and beat to combine. Mixture will be very thick.

Form balls of dough slightly smaller than a golf ball using two spoons or your hands. Place on cookie sheet at least one inch apart. Flatten with a fork in a criss-cross pattern. Bake for about 8 minutes or until no longer doughey. Remove from cookie sheet immediately and cool on a wire rack or paper towels.

*The gluten flour is optional. It works to help "soften" the whole wheat flour. The cookies will still work without the gluten flour, but the resulting cookie will be drier and more crumbly.

Makes about 32 cookies.

Tip: Whole wheat is highly nutritious, and by grinding it right before incorporating into a recipe you maintain the nutritional value in the wheat. However, as the ground wheat sits, it rapidly loses its nutritional value. Store any leftover wheat in the refrigerator in an air-tight container and use within 5 days.