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Feeding a Vegan: Ellie Krieger’s Aromatic Noodles with Lime-Peanut Sauce

Though I’m a proud chicken devourer, vegetarianism always seemed like something I could handle. Like, if a doctor told me, “Kris, you have a terrible spleen disorder. We call it Spleenism, and it means you can’t eat, look at, smell, or make out with meat for one calendar year. What does the spleen have to do with meat, you ask? I don’t know. But let’s pretend for the sake of this essay,” I’d be fine. There are enough substitutes and options on this crazy, crazy planet to make me forget about animal flesh for at least a little while. (Well, except maybe bacon.)

Going vegan? That’s another story. I know there are a billion agave nectar muffins and triple bean chilis out there, but I’m not sure a life without cheese is worth living. What’s more, since 1977, I know exactly one successful vegan. I have a few college friends who tried it out way back when, but among them, even the crunchiest of Phish fan hippies failed miserably. A butterless universe seemed meaningless, and within a month or two, they always went back to the wide world of mozzarella sticks. (It sounds like I’m knocking veganism here, but I swear, I’m not. I respect and admire anyone who can hack it without resorting to rice 24/7.)

Incidentally, my one successful vegan friend, S, came over for dinner last night. Now in his ‘30s, S has been a vegan for years and years, and by god, I didn’t want to poison him. I figured pasta was safe, so I began by researching veggie-heavy noodle dishes. Then, I remembered Ellie Krieger’s Aromatic Noodles with Lime-Peanut Sauce, which I made for one of my mom’s rare sojourns to Brooklyn last year. Thanks to the peanuts, chilis, and lime, it has a slight Thai flavor, and the mixture of snow peas, broccoli, and peanut butter sauce gives it a moxy lacking in an average pasta primavera. Mom liked the dish, and that was good enough endorsement for me.

It was good enough for S, too. He went home full and un-poisoned, which is a main goal of mine nowadays. (Oh, also the cheap and healthy thing.) After the experience, I’m ready for other vegans now, as well. At the rate I meet them, though, that won’t be ‘til 2037.

On a side note, the more I see of Ellie, the more I like her. She’s knowledgeable, reliable, and soothing-er than a Sarah McLachlan record. It’s a nice counterpoint to Ray-Ray, Ingrid Hoffman, and The Banshee That Ate Paula Deen. Here’s hoping she never gets hit by the “Turn it Up to 11” flu.

Only the pricing info is included below, since Food.com so graciously provided nutritional listings.

P.S. #1: Reviewers on the Food Network site substituted all kinds of veggies and protein for the peas (which tend to be expensive) and broccoli. You can, too. The star of the recipe is the peanut sauce, so go nuts.

P.S. #2: I was worried at first, and we had side salads just in case, but this really did feed six people.

P.S. #3: Not all pasta brands and types are safe for vegans. Read the labels to make sure.

Aromatic Noodles with Lime-Peanut Sauce
Makes 6 servings (1 cup pasta, 1 cup veggies, 2.5 T sauce)
Adapted from Ellie Krieger.

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

1) Cook pasta in salted water until al dente. Drain, rinse with cold water to stop cooking process, and set aside.

2) While pasta is cooking, steam broccoli for 3 minutes in a medium saucepan fitted with a steamer basket. Add snow peas and sugar snap peas and steam for an additional 2 minutes. Remove from heat when finished.

3) Toast peanuts until fragrant, around 3 minutes. Set aside. Chop when cooled.

4) Combine peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar, and red pepper flakes in a food processor. Puree until smooth.

5) In a large serving bowl, mix pasta with 3/4 cup peanut sauce, stirring thoroughly to combine. Top with veggies and pour remaining sauce over everything. Serve with roasted peanuts on top.

Approximate Calories, Fat, and Price per Serving
451 calories, 19 g fat, $1.58

Calculations
3/4 pound spinach linguine or whole-wheat spaghetti: $1.12
2 cups (about 9 ounces) broccoli florets: $0.99
2 cups (about 6 ounces) snow peas, trimmed: $1.60
2 cups (about 6 ounces) sugar snap peas, trimmed: $2.74
1/2 cup natural creamy peanut butter: $0.42
1/4 cup low-sodium soy sauce: $0.38
1/4 cup water: $0.00
2 tablespoons rice vinegar: $0.48
2 tablespoons fresh lime juice: $0.60
1 scallion, cut into pieces: $0.20
3/4 inch fresh ginger, finely grated: $0.20
2 tablespoons brown sugar: $0.06
1/4 teaspoon red pepper flakes: $0.01
1/2 cup shelled unsalted peanuts: $0.70
TOTAL: $9.50
PER SERVING (TOTAL/6): $1.58

Jet Lag Cooking: Sweet and Sour Shrimp with Vegetables

When I asked my friend H what it was like to have a baby, her first words were, “well, there’s no difference between am and pm anymore.” After ten days visiting India, it feels like I just had a baby. The only things that are missing are the crib, the stretchmarks, and the actual child. Oh, and the overwhelming sense of tremendous responsibility for the next 18 years. I don’t have that either. Hm. Maybe this was a bad metaphor.

Anyway, India’s 10-1/2 hours ahead of Brooklyn, meaning if I was typing this at the same time last week, I’d be finishing up dinner instead of eating a bowl of Rice Chex. It’d be dark, and my friend S and I would be at the guesthouse, reading the Hindustan Times and listening to stray dogs howl. Now, I’m watching Regis and Kathie Lee … er Howie and Kelly (What the hell happened while I was away?), and pining for a hazelnut coffee.

Though it’s much better these last 24 hours, the switch in night and day played some fun games with my body. For one, I just haven’t been hungry, and that’s never happened before in my life. Not for ten seconds. I also have a slowly-abating head cold which sounds like a simmering volcano every time I cough. Finally, there’s sleep. I’ve been involuntarily rising at 6am and taking three-or-four-hour naps around 2pm.

After rising from my jet lag siesta yesterday, I had an hour for dinner before my roommate’s birthday party. (I wasn’t really hungry, but there would be beer. And beer + no food = hangover city.) The Boyfriend had Chinese takeout from the previous night, and there was lots of brown rice and steamed mixed vegetables (mostly broccoli) left over. So, I whipped open my Cook’s Illustrated Best 30-Minute Recipes cookbook (new for Christmas!) and flipped to page 102, where five Asian-oriented stir-fry sauces live to tantalize readers with their tangy goodness.

Following CI's directions for stir-fry, Sweet and Sour Shrimp with Vegetables came together in about 15 minutes. And I liked it. And it used up my leftovers, but turned them into something entirely new. And? And? If I keep making it, I can take more naps in the future. Infinite naps. I may never get over my jet lag by choice.

Please note that there are lots of possibilities here. Tons of options and switch-outs, including substitutions for fresh vegetables and raw meat. I used pre-cooked shrimp because I had it on hand. (I know raw is preferred, but hey.) If you get the chance, try some and let me know whatchoo think. Viva la Cook’s Illustrated!

Sweet and Sour Shrimp with Vegetables
Makes 1 serving with lots of sauce
Adapted from Cook's Illustrated Best 30-Minute Recipe.

2 Tablespoons red wine vinegar
2 Tablespoons orange juice
2 Tablespoons sugar
1 Tablespoon ketchup
1/3 teaspoon cornstarch
1/6 teaspoon salt
1 teaspoon vegetable oil
1 cup steamed vegetables (I used broccoli.)
1 teaspoon soy sauce
12 medium pre-cooked frozen shrimp (I used Trader Joe’s.)
1 clove garlic
1 teaspoon grated fresh ginger (I only had powdered, but fresh is preferred.)

1) In a medium bowl, combine  vinegar, orange juice, sugar, ketchup, cornstarch, and salt with a whisk. Set aside.

2) Defrost shrimp under cold water, sopping up any extra moisture with a paper towel. In a small bowl, mix with soy sauce. Set aside.

3) In a large skillet or wok, heat 1/2 teaspoon of oil over medium-high heat. Add veggies and cook 1 or 2 minutes, until heated through.

4) Move veggies to outside perimeter of skillet. Add remaining 1/2 teaspoon oil. Add garlic and ginger and cook for 30 seconds, until fragrant.

5) Add shrimp to pan and cook another 30 seconds, until heated through

6) Pour sweet and sour sauce to pan. Bring to a simmer and cook for 1 or 2 minutes, until sauce is thickened. Serve over brown rice.

NOTE: If you don’t have leftovers lying around, grab a cup of your favorite vegetables (cut up), add them directly to the pan and cook until crisp-tender. (As per Cooks Illustrated, “If using very tough vegetables, add to skillet with ½ cup water, cover and steam over high heat for about 2 minutes; uncover.") Then follow the rest of the directions as-is.

NOTE #2: You can use any kind of meat with this. If it’s not pre-cooked, sauté about 4 ounces (cut into small chunks) over high heat until browned. Then transfer to a clean bowl, and proceed to Step 3. Transfer back to pan in Step 5.

Approximate Calories, Fat and Price per Serving
268 calories, 6.3 g fat, $1.76

Calculations (using broccoli)
2 Tablespoons red wine vinegar: negligible calories and fat, $0.16
2 Tablespoons orange juice: 14 calories, 0 g fat, $0.09
2 Tablespoons sugar: 93 calories, 0 g fat, $0.04
1 Tablespoon ketchup: 15 calories, 0 g fat, $0.05
1/3 teaspoon cornstarch: 2 calories, 0 g fat, $0.01
1/6 teaspoon salt: negligible calories and fat, $0.01
1 teaspoon vegetable oil: 44 calories, 5 g fat, $0.02
1 cup steamed vegetables: 31 calories, 0.3 g fat, $0.58
1 teaspoon soy sauce: 3 calories, 0 g fat, $0.03
12 medium pre-cooked frozen shrimp: 60 calories, 1 g fat, $0.69
1 clove garlic: 4 calories, 0 g fat, $0.05
1 teaspoon grated fresh ginger: 2 calories, 0 g fat, $0.03
TOTAL (which is also per serving): 268 calories, 6.3 g fat, $1.76

CHG Favorites of the Week: The Back in the US of A Edition

Hi everybody! I’m back from India. It was grand and gorgeous and full of so many contrasts (and camels) that it’s difficult to summarize. Still, I learned a few things, food-related and otherwise:

1. India is the best place in the world to be a vegetarian.
2. Though Indian Hindus (who make up like, 80% of the country) consider the cow sacred, McDonald’s still exists. They just serve things like Chicken McCurry and Tikka Aloo instead of Big Macs. (We just went in to see – no eating.)
3. You know how spices are cheaper in ethnic markets? They’re even less expensive in the actual foreign country. I got a little thingy of saffron for less than a can of Schweppes. (Of course, the plane ticket kind of makes up for the cost.)
4. Adapting to the water in far-away places takes time. And by that, I mean it takes time spent in the ladies' room, praying your lower intestine doesn't fall out with everything else you just ate. (Too graphic?)
   
5. Naan is the bread-nectar of the gods.
6. Lassis are the nectar-nectar of the gods.
7. When you forget about a banana for five days in your shoulder bag, it … no, never mind. I can’t explain. Too traumatic. Just know that the bag didn’t make it.
8. It’s not a good idea to handwash a red-dyed Rajasthani shawl in a white tile bathroom. My tub looks like I was butchering a deer.

More on the trip in future posts. In the meantime, many gigantic thanks to Rachel, who covered CHG during my absence. She’s a New Year’s Day to celebrate, a chocolate-covered candy heart to give away, a bird of spring, and a flower of, er, bloom. In other words, I just wrote to say I’m grateful.

Now, on to this week’s favorites (brought to you by the makers of jet lag).

Blog of the Week
The Simple Dollar
Trent is one of the big dogs in the Personal Finance blogging world, and fortunately, he writes plenty about the economics, procurement, and love of food. A blossoming cook, he’s even launching his own site soon, so stay tuned.

Food Comedy of the Week
The Bowl At The Howling Rim Of Famous-Ity by Patton Oswalt
Patton Oswalt’s (Ratatouille, King of Queens) standup bit about KFC’s Famous Bowl is approaching legend. But he never actually tried it before this article. Come feel the pain. (Rated PG-13 for language, preservatives.)

Interview of the Week
Anthony Bourdain in Onion AV Club
Um … EEEEE!

Quote of the Week
“You know, the only thing worse than an American to an Italian is an Italian from the next village.” – Anthony Bourdain on why his Italian wife doesn’t like his Italian cooking. (Just dare me to write the word "Italian" again.)

Tip of the Week
This week’s tip comes courtesy of my sister, a convenience cook if there ever was one: if you’re making pasta and don’t have the time/energy/will to clean anymore dishes, instead of heating pasta sauce separately, pour it directly into the drained, still-hot spaghetti. It will warm the sauce and cool the pasta to just the right temperature.

Video of the Week (Food Division)
“Know Your Chicken” – Cibo Matto
I was a DJ for four years as an undergrad, and this was by far the weirdest song we played with any consistency. And in the college radio world, where bands like Dead Milkmen, They Might Be Giants, and Primus reign supreme, that’s saying something.

Website of the Week
Television Without Pity
At first glance, it looks like a bunch of programming summaries (which it is, essentially), but a further exploration reveals TWOP’s extensive message boards, which food TV fans use to dissect their favorite shows, rate recipes they’ve tried, and make fun of Sandra Lee. Lurk around for awhile, and see what folks have to say. It’s a solid way to get advance word and/or suggestions on a dish.