Spicy Lemon Pepper Pasta with Broccoli

Servings: 1   Time:

Ingredients:

• fettucini
• 2 tsp olive oil
• 1 1/2 cups fresh broccoli florets
• 1/4 cup sliced sundried tomatoes (oil packed)
• 1/2 tsp hot red pepper flakes
• 1 tsp fresh lemon juice, or more to taste
• 1-2 pinches kosher salt, or to taste
• black pepper, to taste

Directions:

1. Cook pasta as directed on packaging in well-salted water.
2. Meanwhile, chop the broccoli florets into small pieces and slice the tomatoes.
3. When pasta is nearly done, heat a wok over medium-high heat until it's quite hot. Add oil and broccoli and toss to coat, adding more oil as needed. 
4. After 1-2 minutes, add tomatoes and pepper flakes.
5. Let cook for another 2 minutes undisturbed, then toss. Repeat until colour is even throughout vegetables and broccoli is a bright green and tender.
6. Drain pasta and add to the wok, adding just enough oil to coat the pasta, if needed.
7. Add lemon juice and salt to taste.
8. Plate and grind fresh black pepper and serve immediately.

Notes:

• Makes for nice room temperature pasta so would be good for picnics, work, etc.

Source: veganyumyum.com

Silver dollar pancakes

Servings: about 25 cakes, for 2 persons  Time:

Ingredients:

• 1 1/2 cup soymilk
• 1 tbsp sugar
• 2 tbsp oil
• 1 cup spelt flour (or all purpose)
• 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp extract (any flavour; vanilla, orange...)

Directions:

1. Add all ingredients to blender and blend for a few seconds until combined. Scrape down sides and blend some more.
2. Preheat oven to lowest setting and put an oven-safe plate on the middle rack.
3. Heat a non-stick skillet over medium heat for a few minutes. Pour batter directly into the center of the ungreased heated pan. For silver dollar sized cakes, make a 2 1/2 to 3 inch diameter.
4. When you see bubbles forming after a few minutes and the colour change from white to dull yellow, flip to other side.
5. While cooking, keep finished cakes in the oven so as to keep them warm until completion.

Notes:

• if using all-purpose flour, add more liquid as it absorbs more moisture than spelt flour

Source: veganyumyum.com

Thai Chicken 'Mole'

SERVINGS: 2  TIME:

INGREDIENTS:

• 1 cup Thai spicy peanut sauce*
• 1/2 cup chicken stock
• 2 lbs chicken breasts, boneless and skinless
• 1/2 cup jack and cheddar cheese, grated
• 1 handful roasted peanuts, chopped
• 1 birds eye chili, sliced 

DIRECTIONS:

1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken, cover in the sauce and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with peanuts and chilies, with a bed of rice of choice. 

NOTES:

• *Thai spicy peanut sauce ingredients:
• 1 tbsp peanut oil
• 1 tbsp panang curry paste or red curry paste
• 1/4 cup coconut milk
• 1/4 cup chicken stock
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp chili sauce (or 1 birds eye chili, sliced)
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 2 tbsp peanuts (roasted and crushed)
• *Thai spicy peanut sauce directions:
1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
3. Add everything else and simmer to thicken it a bit, about 2 to 3 minutes.

SOURCE: closetcooking.blogspot.com