It is really feeling like spring might stick around here on the East Coast. I’m pretty happy about it. My littles are loving the park and I am loving the sunshine! For Earth Day we are focusing on treating the Earth with respect. Also an everyday lesson, especially with a two year old! Wolfie is a sweet, emphatic kid, however, she is two. We are constantly working on how our actions affect others, and the world around us. Something we should all probably think about more often.
To celebrate Earth Day we are eating lots of lovely, easy to make, flavorful, and vegetable forward meals. This is one of my old favorites with a few extras to jazz it up. I hope you like to additions.
Vegan Peanut Noodle Salad
- 1 package Tempeh cut into 1″ cubes
- 2 TBL olive oil
- 2 TBL tamari
- 1 tsp chili powder
- 8.8 oz dried Udon noodles cooked according to package directions, drained, and cooled to room temperature
- 1/2 cup water reserved from cooking noodles
- 1/2 cup peanut butter
- 2 TBL lime juice
- 3 TBL brown sugar
- 2 TBL tamari
- 2 medium cloves garlic, minced
- 1/2′ pice of ginger, minced
- 1/4 tsp red pepper flakes
- 1 1/2 cups sugar snap peas
- 1/2 cup julienned red pepper
- 2 scallions, thinly sliced
- 1/4 cup minced fresh cilantro
- Heat a large case iron skillet over medium high heat.
- Add oil, swirl to coat the bottom of the pan, and add the tempeh.
- Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
- Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
- In a large bowl combine the reserved cooking liquid, peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
- Add the cooked noodles and toss to coat with dressing.
- Add sugar snap peas, red pepper, scallions, and cilantro tossing to combine.
- Top with tempeh croutons and serve at room temperature or cold.