Vegan Cook-a-Long

My mouth is burning!

Tonight was the night!

To make things easier for our lazy selves, we bought a pre-peeled and pre-cut squash. Since there was less than the recipe called for, we added a couple of chopped carrots to the mix. And our grocery store was out of jalapeños, so we used a smallish cubanelle pepper.



Here, the orange vegetables are playing together nicely.




As for the garlic, well, we've pretty much established that many of us do not fear the bulb. I added 4 cloves in the beginning, then another clove once the cooking was almost done. I also added 2 teaspoons of thai curry paste instead of 1. And the juice of 1.5 limes.

But then I made a bold move: 2 tablespoons of peanut butter.




Silly boy.




Before adding the whole wheat linguine, I chopped the whole bunch of cilantro which amounted to almost a full cup, and added it all to the sauce.




The final masterpiece.

I did not have high expectations for this dish after reading some of the comments, but I was intrigued by the possibilities of it.

The verdict: we both loved it!!

The boy said: a little too much cilantro and thai curry sauce and not enough peanut butter. But, overall, he really, really liked it! And so did I! I even love the amount of cilantro I added. I have crept into the kitchen twice since typing this to sneak a couple of forksful from the leftovers in the wok.

I think this recipe is a keeper!


ETA: the boy has just filled his bowl with more spicy saucy noodles! And he also got a glass of chocolate soymilk. Silly boy.

posted by mishka @ 8:33 PM