This recipe comes from the most recent issue of Vegetarian Times. The alterations I made were pretty minor- mostly more veggies and less noodles, using parsley instead of mint and leaving out the cilantro and peanuts. It’s very filling, tasty and so far has kept well for at least one day in the fridge!
I Eat Plants
-
Recent Posts
Recent Comments
- jodie on An Experiment in Bokashi
- Earthdave on Veganizing Meat Recipes: Seitan Bourguignon
- Earthdave on Veganizing Meat Recipes: Seitan Bourguignon
- Arielle Digoy on An Experiment in Bokashi
- Daveed on Earthly Delights in Osterville, MA
Archives
Categories
-
Comment Policy
I welcome and encourage your comments! However, please be respectful of others, even when you don’t agree with what is written. Any comments that attack a specific person, use foul language, are spam or otherwise non-productive to the conversation will be deleted at the owner’s discretion.
All comments are currently undergoing moderation due to issues with excessive spam.
Tags
apples breakfast cabbage Cape Cod chickpeas class cupcakes desserts food fruit ginger gluten-free green beans greens health topic healthy weeknight meals kale local New Haven area restaurant NGI NYC restaurant pasta peppers pizza policy potatoes raw recipe rice salad seitan soup spinach sweet potato teese tempeh tofu tomatoes travel vegan veganmofo veganmofo2014 vegetarian wine xgfxSocial
