Peanut Butter & Sriracha Veggie Sandwich

Hello and welcome to a recipe post that probably sounds very strange at first. But bare with me. Let me walk you through my logic.

Vegan Peanut Butter and Sriracha Veggie Sandwich

Behold the PB&S. PB&S? Can we make that a thing? Okay great. Because it’s surprisingly delicious. Sure, the combination sounds weird and perhaps even a bit icky at first, but think about it: do you like pad thai? Of course you do. Pad Thai is delicious. Pad Thai also has a peanut butter-based sauce. And is spicy and has veggies in it and is paired with carby noodles.

So why not pair peanut butter and Sriracha (or not if you don’t care for spicy) with some crunchy veggies on bread, add some cilantro, and call it lunch?

So here we are. A savory veggie-packed peanut butter sandwich. This is a highly satisfying combination, and makes for a fun way to switch up your lunch time game. I suggest pairing it with a nice crunchy apple with additional peanut butter for dipping.

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And then eat something sweet for dessert. Maybe a cookie. Or maybe a marshmallow fondant covered spotted dick. Have you been watching Great British Bake Off on Netflix?

I can’t stop. I binged the entire three seasons available on Netflix in 4 days. And now I’m rewatching it. If you haven’t seen it yet, you simply must. It makes every other food show feel inferior. I don’t think I’ll ever look at the Food Network again.

Vegan Peanut Butter and Sriracha Veggie Sandwich

There’s just something about how compassionate the contestants are towards one another that is simply beautiful. Also, the hosts are hilarious.

Would anyone reading this be interested in me diversifying my content? Because that’s what it’s about to happen. I realized I like blogs that share things like daily life info and eats so I’m going to try and experiment with that soon, instead of just recipe post after recipe post.

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Also, I apolotize that pictures look blurry on WordPress lately. All of them look crystal clear on my computer, but WordPress keeps distorting them. So I’m working on figuring out how to fix that since it’s been stopping me from uploading content. So for now just deal with my blurry pics plz.

Anywho, happy spring. And on your mark, get set, MAKE (a sandwich) !

Peanut Butter Sriracha Sandwich

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Servings: 1 sandwich

Ingredients:

  • 2 slices of bread, toasted
  • 2 tablespoons natural peanut butter
  • Sriracha (as much or as little as you please)
  • 3/4 cup chopped vegetables of choice  (I used carrots, cucumbers, bell peppers, and lettuce, because that’s what I had in my fridge, but any of your favorite crunchy veggies would do)
  • small handful of cilantro (optional)

Method:

  1. Toast bread.
  2. Spread peanut butter on both pieces of bread.
  3. Chop vegetables and cilantro and add to bread.
  4. Drizzle with Sriracha.
  5. Assemble sandwich and enjoy.

Soba Noodle Asian Kale Salad with Soy Ginger Dressing

The April Recipe Redux challenge was to make a dish, and repurpose the leftovers of that dish for another meal. It’s like double the yummies with one grocery trip. Win.

Soba Noodle Salad Edamame Vegan

I’ve been wanting to play with Soba noodles for a while now. There’s something I love about the idea of a cold soba noodle salad.  I also love anything covered in gingery-soy dressing. Which is why I go to half price sushi every week with my mom and order a salad just so I can DRINK the ginger dressing they put on top. And then when the server comes to clear my bowl I hoard my bowl like “NO! I NEED THAT DRESSING!” so I can dip my sushi into it and soak up every last drop. I’m boarderline insane. Or just really weird. Or both. Anyways, SOBA:

Soba Noodle Salad  Vegan

I used my leftover Asian Kale Salad, added it to some cooked soba noodles, used the same dressing, and threw on some tempeh (could sub tofu or omit completely), and viola! Meal 2.0 was born, drenched in soy gingery goodness.

Asian Kale Salad Edamame Soy Ginger

Okay so I need to relax about my dressing obsession; regardless, this is a healthy, refreshing, yet filling and nourishing meal. The soba noodles were a welcome change of pace for me. I actually really loved the unique buckwheat flavor. They have a bit of a heartier feel to them than regular noodles, yet all the slippery slidy mouthfeel. Another bonus was that they cooked in 4 minutes are a source whole grain. Yay whole grains! #carbs5ever

Soba Noodle Salad Edamame Vegan tofu

Combine with the crunch from the Asian Kale Salad, the edamame, and the tofu, it makes for a power-meal that will keep you going for hours wtihout feeling icky or weighed down. This is like a bowl of power noodlez, y’all.

Soba Noodle Salad Edamame Vegan

Prep Time: 10 minutes
Cook Time: 4-5 minutes
Level: easy

serves 2

Ingredients:

  • 2 cups soba noodles, cooked (about 4″ in diameter, uncooked)
  • 1 cup Asian Kale Salad
  • 1/2 cup Sesame Soy Ginger Dressing
  • 3/4 cup tempeh or tofu, cubed
  • 1/4 cup cilantro or green onions (optional)
  • hot sauce or Sriracha (optional)

Directions:

1. Cook soba noodles according to direction on package. Drain and allow to cool. Transfer to bowl.

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2. Pour 1/2 cup Sesame Soy Ginger Dressing on noodles and stir until noodles are lightly coated. Add Asian Kale salad and toss again.

Soba Noodle Salad  Vegan

3. Cube tempeh or tofu and use to top noodles. Chop cilantro or green onions and add to noodle bowl. Add hot sauce or Sriracha as desired. Enjoy~!

Soba Noodle Salad Edamame  Vegan

For more make one, eat twice ideas, click around below! Happy eating :-).

Spicy Sunflower-Infused Waffle’d Falafel Balls [Vegan]

Reason #1 you should make these: The name. Waffle’d Falafel Balls. Or Wafalafel. Whatever you call it, it’s great.

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Go ahead, say it out loud: “I made falafel waffle balls!” *instantly* you feel awesome. And a bit silly. Two great things to improve your mood and the mood of anyone lucky enough to share these with you.

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Which brings me to reason #2 you should make these: they are honestly ridiculously amazing. I [nearly] had to slap my mom’s fingers off them when I was taking photos. Although baking them in a waffle maker is totally unnecessary, it does wonderful things for the texture by providing more surface area for browning/crispiness and creating more dense and more airy pockets and gets a nice Maillard reaction going (which I explained better when I used the waffle iron to make Chocolate Chip Waffle Cookies here). You have my permission to make this recipe and simply bake them in the oven. They will still taste magnificent even though they would be as fun to say or quite as interesting to eat, but I think you’ll still enjoy them, and so will your body.

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Leading to reason #3 you should make these: they are quite nutritious! Chickpeas are powerhouses of protein, fiber, and quality carbohydrates which will give you oodles of energy to power through your day without leaving you feeling weighed down. If you aren’t already friendly with beans and legumes, I suggest you start eating more. They provide protein and satiety while also delivering the goodness of plants via an array of vitamins, and minerals. Aka, they win. Eat up friends, and don’t be afraid to toot. #worthit

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I made these vegan by replacing the egg typically seen in falafel recipes with one tablespoon chia seeds and 2 tablespoons water, which provided some viscosity and emulsification to the mix. I also ground up sunflower seeds for a boost of palatable fat, a more interesting texture, and a complimentary earthiness to dance with the chickpeas.

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These would be great on a salad, as part of a snack plate, or tucked into a pita or to bulk up a sandwich. Or, you can do what my mom did and just eat them plain. That works too. However you eat them, baked or waffle’d, enjoy these tiny nutritious nuggets of pure joy.

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Prep Time: 30 minutes
Cook Time: 30 minutes
Level: Easy
makes about 8 small waffle patties – serves 2-3

Ingredients:

  • 1 can chickpeas (15oz), drained and rinsed
  • 2 tablespoons sunflower seeds (can also use tahini instead)
  • 1 teaspoon oil
  • 1 tablespoon chia seeds + 2 tablespoons water (or 1 egg, if not vegan)
  • juice of half a lemon
  • 1/3 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons curry powder or cumin
  • a hearty squeeze of Sriracha or other hot sauce (if you like it hot, which I do ;-))
  • salt and pepper, to taste

Directions:

1. Plug in your waffle iron and preheat oven to 375 degrees.

2. Place chia seeds and water in a small bowl to congeal and set aside.

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3. Drain and rinse can of chickpeas.

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4. Chop green onions and cilantro.

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5. Place sunflower seeds in a food processor and grind until fine. Slowly add teaspoon of oil until the sunflower seeds become a peanut-butter-like paste.

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6. Add chickpeas, onions, cilantro, spices, chia/water mix, juice of half a lemon, and Sriracha to food processor. Whirl until you get a nice mushy paste that is slightly wet and sticks together.

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7. Roll into donut-hole sized balls and place each in a quarter of the waffle iron. Close and allow to cook until golden brown and firm, about 2-4 minutes.

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8. Transfer to baking sheet and place in oven for about 10 minutes to crisp them up a bit. This is optional, but I like things crispy, so I did it, yo.

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9. Allow to cool and eat on a sandwich, pita, or salad. Or straight to the face!

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