I was craving pasta today and I was very busy with the business, etc. so I had to cook between customers and before a meeting so pasta was a good choice. Lunch was Seitan O' Greatness sandwich in a whole wheat pita with spinach and mustard or Vegenaise (or both for me) and I finally made Pasta Della California from Veganomicon. I used whole wheat fettucini instead of linguine and I didn't have a lime so I used a couple drops of lemon extract instead of lime zest (don't laugh it tasted great). I used bottled lime juice and the rest of our spinach instead of arugula. The boys loved it and I can see this will be a warm weather favorite. We each had a banana too which actually went well with the rest of it. Josie couldn't get enough of the broccoli and spinach.
Dinner was last minute so I just improvised a recipe loosely based on Broccoli Soba with Peanut-Pumpkin Sauce from Vegan Family Favorites which I've blogged about before, but it ended up different enough that I'll give you the recipe. I'm lucky there isn't a camera in my kitchen because you would all see the crazy nursing and juggling that is cooking in my house. I had to nurse Josie with one arm and try to measure ingredients with the other hand, but she sees this and gets distracted and tries to eat everything I am working with (like hot pepper sesame oil) and gets very vocal when I don't let her so I have to give her frozen peas to calm her down so she can then decide she really would like to nurse and it starts over again. Be warned I didn't really pay much attention to amounts so your mileage may vary, but it was good for a quick meal basically out of a can/bag. The kids had frozen mango with their dinner.
Coconut Pumpkin Udon
1 lb. udon noodles
Veggies of your choice (I used two bags of frozen peas and carrots)
1/2 can coconut milk (I used organic, of course, and it was regular not low fat)
1/2 can pumpkin puree (not the pumpkin pie mix, just the pumpkin)
1 cup peanut butter (almond butter would work, but I'm out)
2 Tablespoons Bragg's Liquid Amino Acids
2 teaspoons favorite hot sauce
1 teaspoon hot pepper sesame oil
Mix everything for the sauce together in sauce pan over medium heat, stirring frequently. Cook udon noodles according to package instructions and a couple minutes before they are done add frozen veggies (or better yet, some fresh ones). Use some water from the pasta/veggies if sauce needs to be thinned. Drain pasta/veggies when done and serve with sauce poured over.I'll leave you with a picture of Parker and Josie at the local children's museum because I was so lame today with cooking.