Episode 016 This is an addictive Asian noodle recipe with seed or nut butter as the star of the show.
It is a versatile, easy-to-modify vegan main dish. Even if you're not vegan yourself, a plant-based meal is easy on your heart and your budget. Plus, it's always good to have a meal to share with a vegan friend. It's quick and easy, made with pantry staples, except for the chives. They grow in my garden for eight months of the year.
In the time it takes to cook the pasta, the quick no-cook sauce comes together. When the pasta's done just stir everything together and serve. It's easily made gluten-free by using gluten-free pasta. My son is allergic to peanuts so for him, we make the almond butter version. When he's away at college, my daughter prefers the peanut version. I've not yet made it with seed butter, like Wow Butter or sunflower butter as we have sensitivities to soy and sunflower in my house, but it should work just fine. Tune in to learn more and discover nutrition benefits. Find the recipes at foodsensitivitykitchen.com/016
