Serves 20-25 Copyright: Nancy Berkoff
Serve this dish warm or cold, as a versatile entrée.
|Uncooked Udon noodles*||3 pounds|
|Creamy peanut butter||1-1/2 cups|
|Red vinegar||2 cups|
|Soy sauce||1 cup|
|Sesame or peanut oil||1/2 cup|
|Fresh minced chilies*||1/4 cup|
|Dried basil||2 Tablespoons|
|Minced garlic cloves||5|
|Chopped green onions||2 cups|
|Firm tofu, cut into cubes||2 pounds|
|Fresh zucchini, diced||2 pounds|
|Grated fresh carrots||2 cups|
Cook Udon noodles or pasta according to package directions, until tender. Rinse and drain, then set aside.
In a large bowl, mix peanut butter, vinegar, soy sauce, oil, chilies, basil, garlic, and onion until well combined. Add tofu and zucchini to the sauce and toss. Mix Udon noodles and vegetables together. Garnish liberally with grated carrots.
Serve warm or chill until ready to serve. This dish can also be served cold.
Notes: If Udon is not available, you can use thin pasta, such as linguine or thin whole wheat pasta. You can also substitute bell pepper for the minced chilies if you want a milder flavor.
Serves 20-24 Copyright: Nancy Berkoff
This dish makes a good entrée served over rice or with a side of beans. It can be used as a filling for wraps, burritos, and hot sandwiches.
|Vegetable oil spray||to cover grill or skillet|
|Chopped fresh chilies*||1 ounce|
|White or yellow onions, chopped||3 pounds|
|Minced garlic cloves||5|
|Green bell peppers, chopped||1-1/2 pounds|
|Red or yellow bell peppers, chopped||1-1/2 pounds|
|Chopped fresh cilantro or parsley||1/4 cup|
|Seitan, diced||6-1/2 pounds|
|Diced canned tomatoes (undrained)||3 pounds|
|Fresh or frozen corn||2 pounds|
|Tabasco sauce||1 Tablespoon|
Spray grill or tilting skillet with oil. Sauté chilies, onions, garlic, and peppers until tender.
Add cumin, cilantro or parsley, seitan, and tomatoes. Lower heat and allow mixture to simmer for 10 minutes. Add corn and Tabasco, then stir and heat for 5 minutes. Serve hot.
Note: You choose the level of heat you prefer when selecting the chilies.
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