October 15, 2014
Winner of the Meatless Monday Recipe Contest 2014
1 pound (450g) whole-grain spaghetti
3 tablespoons raw ginger root
2 cloves garlic
1½ cups (340g) peanut butter, smooth unsalted
1 cup (225ml) rice wine vinegar
⅓ cup (60g) sugar
⅓ cup (60ml) soy sauce
½ cup (115ml) water
2 tablespoons sesame salad oil (or another cooking oil)
1 tablespoon red pepper flakes or cayenne pepper (or to taste)
2½ pounds (1,015g) frozen mixed vegetables
2 tablespoons vegetable oil
3 tablespoons sesame seeds
In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
Peel and chop the ginger and garlic cloves.
In a blender or food processor, purée the peanut butter with the ginger, garlic, vinegar, sugar, soy sauce, water, sesame oil and red pepper flakes.
Heat the vegetable oil in a large skillet over medium-high heat. Cook and stir the vegetable medley until just tender. Season to taste.
Toss the cooled spaghetti with the cooked vegetable medley and peanut sauce until well coated. Garnish with sesame seeds and serve warm, at room temperature or chilled.
- If you would like, try sunflower seed butter instead of peanut butter in this recipe.
- Substitute seasonal fresh vegetables when available—any combination of broccoli, carrot, onion, bell pepper, snap peas, bean sprouts, water chestnut, edamame, bok choy, eggplant (aubergine) and squash will work well.
(Recipe from Allison Cairns of Grimmway Academy, Arvin, California. A 50-serving version of this recipe [PDF] for food service professionals is available, too—print it out and offer it to your local school or cafeteria.)
All figures are per serving (assumes 6 servings).
Fat: 46 g
Carbs: 110 g
Fiber: 20 g
Protein: 35 g
Sodium: 576 mg