For this week’s organic farm to table vegan menu for my regular personal chef client, I made:
- Cold Sesame Noodles with Cucumbers
- Massaged Kale Salad with Dried Cranberries and Pumpkin Seeds
- African Spiced Lentil Soup with Summer Vegetables
Since I had made Cilantro Mint Peanut Sauce for summer noodles dishes, and only used my spicy oil with tamari over noodles for quick and easy noodle and rice dishes.
So I consulted the NYTimes for a recipe and found one that I could adapt. One of the ingredients was chili pepper paste, which I did not have. However, my spicy oil could substitute.
Making other substitutions to create my own variation included using organic maple sugar instead of sugar. Using more peanut butter, tahini and in general bigger quantities of the other ingredients. And I am glad I did since I was using organic thai black forbidden rice noodles instead of white noodles. I imagine these noodles soaked up more of the sauce than white ones.
If you would like to learn how to make your own flavored oils among other summer salads, dressings, spring rolls, sushi and more, please join me this July for Spice It UP! Thursdays, July 7, 14, and 21st in my organic gardens. You will find all the information for the series by clicking here
I am offering three 2-hour cooking classes: Come to Spice it Up:July 7, July 14, and
“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure, I am also available for private cooking lessons on zoom, speaking engagements, wellness and menu consultations
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