Game:post an ingredient/food that will go with the last food.

[Amy SF]

Pineapple rice and wonton soup with veggie dumplings

 

[Dropkick]

wonton soup with veggie dumplings and vegetable fried rice

 

[Amy SF]

Vegetable fried rice, mushu vegetable, sweet and sour veggie chick'n, and green tea

(now I'm seriously craving Chinese food, and it's the middle of the night)

 

[Katrina]

mushu vegetable, sweet and sour veggie chick'n, and green tea with lo mein noodles

 

[Amy SF]

lo mein noodles, lemon "chicken" and ginger "beef" (both made with mock meats)

 

[Dropkick]

lemon "chicken" and ginger "beef" (both made with mock meats) along with peanut noodles with crunchy celery and celery leaves


Lately I've been getting big urges for Thai style food made with peanuts or peanut sauce. I found this on the Vegetarian Times site.

Peanut Noodles with Crunchy Celery and Celery Leaves Serves 4
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.

• ¼ cup toasted sesame oil
• ¼ cup low-sodium soy sauce
• ¼ cup smooth peanut butter
• 2 Tbs. lemon juice
• 2 Tbs. brown sugar
• 1 Tbs. plus 1 tsp. minced fresh ginger
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. chile-garlic sauce
• ½ lb. whole-grain linguine
• 1½ cups thinly sliced celery stalks
• ½ cup chopped celery leaves, plus 1 cup whole or torn celery leaves
• ⅓ cup finely chopped roasted peanuts, optional

1. Process sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chile-garlic sauce in blender or food processor until smooth. Transfer to glass measuring cup.

2. Cook pasta in boiling, salted water according to package directions. Drain, and cool in strainer 20 minutes, tossing occasionally to prevent sticking.

3. Transfer pasta to large bowl, and season with salt, if desired. Add sliced celery, chopped celery leaves, half of peanuts (if using), and 1/2 cup sauce; 
toss to combine. Garnish with remaining peanuts (if using) and whole or torn 
celery leaves. Drizzle with remaining sauce, if desired. Serve at room temperature.

April/May 2014 p.64

 

[Poppy]

Celery filled with crunchy almond butter.

^^^that recipe sounds great!

 

[Amy SF]

Almond butter spread on gluten-free brown rice and flax seed crackers along with fresh apple slices

 

[Dropkick]

gluten-free brown rice and flax seed crackers along with fresh apple slices and yellow bell pepper slices.

 

[Dropkick]

yellow bell pepper slices, onion slices, pineapple, and tofu in sweet and sour sauce

 

[Dropkick]

sweet and sour sauce on brown rice

 

[Amy SF]

brown rice and tofu stir-fry with bell pepper, cabbage and onion

 

[Dropkick]

tofu stir-fry with bell pepper, cabbage and onion served with a side dish of quinoa tossed in a olive oil/lemon juice vinaigrette

 

[Amy SF]

quinoa tossed in a olive oil/lemon juice vinaigrette and a pinto bean and vegan cheese burrito topped with salsa and guacamole

 

[Dropkick]

a pinto bean and vegan cheese burrito topped with salsa and guacamole and a side of pico de gallo

 

[ledboots]

a pinto bean and vegan cheese burrito topped with salsa and guacamole and a side of pico de gallo

Yum I want this! Pico de gallo for the win!

 

[Amy SF]

pico de gallo added to tofu scramble made with onions, bell pepper and vegan cheddar-style cheese

 

[Poppy]

Vegan cheddar cheese between two slices of crunchy French bread, grilled with sliced summer tomatoes and basil

 

[Amy SF]

sliced summer tomatoes and basil and potato salad with julienned carrots, celery salt, diced scallions and a tangy eggless mayonnaise dressing

 

[Dropkick]

potato salad with julienned carrots, celery salt, diced scallions and a tangy eggless mayonnaise dressing along side grilled portabello slices