Mom-a-Licious

As I've mentioned many a time before, my mom is awesome in the way of vegan food, despite claiming that she can't cook worth a shit.

Though it's long past, I'm finally posting a couple recipes that she whipped up for us for Easter. (We don't really celebrate Easter--we just use it as an excuse to get available sibs together and eat lots of food.)

Both of these were simple and delish.


VEGAN PEANUT NOODLES



INGREDIENTS:

• 8 oz. linguine


• 1/3 c. lowat creamy peanut butter


• 2 T. soy sauce


• 1.5 T. rice wine vinegar


• 1 to 2 t. chile paste w/garlic


• 1/2 t. sugar


• 1 medium red bell pepper, cut in strips


• 3/4 c. seeded cucumber


• 3 scallions, diagonally sliced in 1/4" pieces to make 1/4 c.


• 2 t. chopped cilantro (or favorite seasoning)


• lime juice

DIRECTIONS

Cook linguine & drain.

Combine peanut butter with 1/4 cup water, soy sauce, vinegar & chile paste in blender & blend to consistency of cream.

Add linguine and vegetables.

Sprinkle with cilantro and lime.

(serves 6)




APRICOT COUSCOUS



INGREDIENTS:

• 12 oz couscous, dried


• 2.5 c. vegetable stock


• 1 T. vegan margarine


• 1 T. chopped fresh parsley (or basil or herb of choice)


• 1 T. lemon zest


• 1 T. vegan parmesan cheese


• 1/4 c. diced, dried apricots


• sea salt & freshly ground pepper, to taste

DIRECTIONS

Steam the couscouse: Bring stock & vegan margarine to a boil, then remove from heat. Add couscous to liquid, stir and cover for 5 minutes.
Fold in parsley, lemon zest, parmesan & apricots. Season, then finish with sea salt.

(makes 4 servings)

(recipe from Rocco Whalen of Fahrenheit restaurant)