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This is only slightly adapted from Sarah Kramer's La Dolce Vegan! It's nothing spectacular, but it did make for a good and fairly quick meal. I cooked a pound of whole wheat spaghetti, and while that was going on, I sauteed 2 cloves of minced garlic in some olive oil, then added 1 jar (24 oz.) of Bionaturae® strained tomatoes and about 3-4 cups of finely chopped kale. That simmered for about 5 minutes, then in went about 1/4 c. of smooth peanut butter, 1 tsp. of Asian chili sauce and about 1 tsp. of salt (use less if your tomatoes and/or peanut butter contain salt). Simmer for a few more minutes then add the pasta and mix it all together.
Winner Dinner & Giveaway Winner!
2 days ago
5 comments:
I'm fascinated by this pairing of tomato, chili sauce and peanut you folks have been doing..I've been scared to try it, but I may be on my way..thanks!
I agree, this is an interesting blend....I wish I could say I liked the taste of kale, but to date, haven't created (or found) a recipe including kale that we actually liked.
Wishing you a great day,
Geraldine
which asian chili sauce do u use?? do u make it? or buy it?
I have LDV; you have inspired me to make this recipe now.
Thanks everyone. It's definitely an interesting combination.
kunsjoi - I don't know the brand of the chili sauce but we buy it at a local Asian market - it's the only kind they have there.
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