Maybe you’ve already heard of Meatless Monday: it’s a not-for-profit initiative that encourages Americans to cut out one day of meat per week for better personal health, and the health of the planet. In association with Johns Hopkins Bloomberg School of Public Health, Meatless Monday has long been a standing tradition in this country: Presidents Wilson, Truman, and Roosevelt all called for voluntary meat-free days during both world wars. So it’s not just another hippie-dippie flower child movement, okay Dad?!
In addition to cutting out meat for your own health, reducing your carbon footprint and saving the planet, you get to experiment with some pretty awesome new ingredients, including funky root vegetables (winter months), alternative protein sources (and not just tofu), and other exciting goodness. We’ve been getting a lot of bell peppers, cucumbers and onions in our CSA as of late, so this recipe will kick off our Meatless Monday. (Adapted from Vegetarian Times).
Spicy Peanut Noodles
8 oz. whole wheat linguine
1/3 c. peanut butter
2 tbsp. soy sauce (or Bragg’s Liquid Aminos)
1 1/2 tbsp. rice wine vinegar
1 1/2 tbsp. chile paste with garlic
1/2 tsp. sugar
1 medium red bell pepper, cut into thin strips
3/4 c. cucumber, chopped
3 green onions, sliced diagonally into 1/4-in. pieces
2 tbsp. cilantro, chopped
4 lime wedges for garnish
Cook linguine according to package instructions, set aside. Combine peanut butter, 1/4 c. water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, and love it!