Tonight we have a slight Asian flair with our meal. I make a bunch of different variations of this main entree, and basically use any vegetables and nut butters I have in the house at the time. You can roast your snap peas and then take them out and bake the figs without having to turn the oven on and off.
I love Asian peanut sauces, and I think they are amazing with dark, leafy greens. Soba noodles are made with buckwheat flour and pack tons of fiber and protein. All together, this is a quick, nutritious, and delicious dinner with a nice kick.
1 12 oz. box of soba noodles
1 medium onion, chopped
4 garlic cloves, minced
2 bunches chopped kale
2 medium carrots, chopped
2 8 oz. packages tempeh
1/2 c. natural peanut butter
1/2 c. vegetable broth or water
2 Tbsp. rice vinegar
2 Tbsp. vegetable oil (peanut or sesame)
4 Tbsp. soy sauce/tamari/shoyu
1 tsp. coriander
1/2 tsp. cayenne
1/2 tsp. cumin
2 Tbsp. sesame seeds for top
Cut the tempeh into cubes and steam them until they are fluffy and soft, about 10 minutes. When they are done cooking, remove them from the heat and set aside. You can cook the soba noodles in the leftover steamer water that you used for the tempeh (you will probably need to add a little more water.)
In a large sauce pan, heat vegetable oil. Add in the garlic and onions, and cook them until they are soft and translucent, about 5-6 minutes.
While the onions are cooking, mix the peanut butter, soy sauce, vinegar, vegetable stock and spices in a large bowl until the peanut butter dissolves and becomes liquid.
Add the carrots, pepper, and tempeh cubes to the pan and cook for another 3-4 minutes, until just tender. Add kale to the saucepan, and cook until the leaves are dark green and wilted.
Add the peanut butter sauce to the pan. If it is too dry, you can add more broth until it's your desired consistency. Add the cooked soba noodles and gently mix together. Garnish with toasted sesame seeds.
Per serving (depending on the brands): 731 calories, 31g fat, 265 calories from fat, 40g protein, 86g carbohydrates, 4g dietary fiber, 0mg cholesterol, 1217mg sodium, 5190IU vitamin A, 3.2mg manganese
Sugar snap peas have become more popular recently and you can usually find them near the baby carrots in most grocery stores. Fresh, local snap peas are sweeter than any you've tried before, and they are amazing when roasted with a touch of Asian-style oils. If you can't find snap peas, fresh green beans would be a delicious substitution.
1 lb. sugar snap peas, trimmed
2 Tbsp. olive oil
1 clove garlic, minced or grated
1/4 c. low sodium soy sauce
1/4 tsp. sesame oil
1/4 tsp. cayenne
1 tsp. maple syrup
2 Tbsp. toasted sesame seeds
Preheat oven to 450º F and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, cayenne, maple syrup, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Per serving: 265 calories, 10g fat, 86 calories from fat, 13g protein,33g carbohydrates, 11g dietary fiber, 0mg cholesterol, 519mg sodium, 0.6mg thiamin, 0.7mg vitamin B6, 171mcg folate, 3.0mg pantothenic acid, 115mg magnesium, 4443IU vitamin A, 236mg vitamin C, 100mcg vitamin K, 1.2mg manganese
Most people only know figs for their role in the popular Newton cookies, but fresh figs are outstanding. This recipe brings out the figgy flavor, but also allows them to cook down a bit to ease the spirits of less outgoing eaters. In the spring, you can find big brown figs that have fewer seeds and are a bit larger than their green cousins.
8 fresh, ripe figs, stems cut off
1 1/2 Tbsp. light, fruity red wine
2 1/2 Tbsp. agave nectar, divided
Preheat oven to 400º F. Using a paring knife, score the top of the figs with a cross.
Place the figs upright on a baking sheet and spoon the wine and two teaspoons of agave nectar over the figs. Bake for 8 to 10 minutes, until the fruit is juicy and bubbling but not browned.
Remove the figs from the oven. Place two figs onto each dessert plate and drizzle the remaining agave nectar over the fruit. Serve immediately.
Per serving: 110 calories, 0g fat, 3 calories from fat, 1g protein, 27g carbohydrates, 4g dietary fiber, 0mg cholesterol, 4mg sodium, 182IU vitamin A, 2.6mg vitamin C