This salad was so easy and tastes even better. It has a peanut twist with the sauce and tempeh added in. This is something even kids might love to try if you are easing them into a vegan lifestyle. If you want to add even more color, just use a red bell pepper instead of a green one like I did. I was expecting the pasta to have a weird texture since it is brown rice but I was pleasantly surprised. This was a delicious dinner that you could easily substitute as a side or even take it to potluck. No one would even know they were eating vegan!!!
4 tbsp. of sesame oil, divided (3 for cooking and 1 one the sauce)
1 8 oz. block of tempeh, broken up
1 large carrot, julienned
3 c. broccoli florets, cut into bite-size pieces
1 bell pepper, julienned
1 8oz. package of brown rice pasta spirals
3 tbsp. organic peanut butter
1/4 c. water
2 tbsp. organic soy sauce
1 tbsp. agave nectar
1 tbsp. apple cider vinegar
2 tsp. minced ginger
Start your pasta and let it cook while you prepare the other ingredients. Heat 3 tablespoons of oil in a skillet over high heat. Cook your tempeh until it is slightly crispy, about ten minutes. If you have a steamer, steam your broccoli. Once it is cooked, plunge it into a cold bath. This will just enhance the color of your veggies. Don't leave in longer than about 30 seconds. Bring a large pot of water to a boil. Blanch the carrots and peppers until they turn bright in color, about 30 seconds. In a small bowl, mix together the peanut butter, sesame oil, water, soy sauce, agave nectar, vinegar and ginger. Toss the vegetables, pasta and sauce together. Garnish with sesame seeds.
Blanching just means to give the vegetables a shock treatment. You dunk them in the boiling water for about 30-45 seconds and then plunge them into the cold bath for another 30-45 seconds.
This recipe can also be found in the skinny bitch ultimate everyday cookbook.
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