#vegg

Ingredients:

▢ 3 tbsp peanuts ▢ 1 tbsp white sesame seeds ▢ 3 pieces garlic ▢ 2 sticks green onions ▢ 250g udon noodles ▢ 1 tbsp chili oil (Most addictive Red Chili Oil Recipe) ▢ 1 tsp sweet paprika ▢ 1 tsp toasted sesame oil ▢ 1 tbsp soy sauce ▢ 1 tsp dark soy sauce ▢ 1 tsp rice vinegar ▢ 1 tbsp maple syrup ▢ 2 tbsp peanut butter ▢ 2 tbsp water

Directions:

Bring a pot of water to boil for the noodles

Heat a frying pan to medium heat. Add the peanuts and white sesame seeds. Toast for 1min. Transfer to a pestle and mortar. Then, coarsely crush and set aside

Grate the garlic and chop the green onions

Boil the udon noodles for half the time to package instructions (in this case 3min)

Heat up the frying pan to medium low heat. Add the chili oil followed by the garlic. Cook for about 45 seconds. Then, add the sweet paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water. Give the pan a good stir

Strain out the noodles and add to the peanut sauce. Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring

Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds

Chili Oil YT

Ingredients:

1 block extra firm tofu

1/2 cup worcestershire sauce, divided

3-4 cloves garlic, minced

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 small sugar pumpkin

3 tbsp olive oil

3 cups frozen chopped kale

1 small yellow onion, diced

1/2 tsp fine sea salt, plus more

Directions:

Lightly oil a large baking dish, such as a cast iron dutch oven or a soufflé dish. Drain water from the tofu and rinse. Wrap in paper towel and press to remove a bit of the excess water. Cut into small 1/2 cubes and put in a bowl. Top with 1/4 cup worcestershire sauce, garlic, turmeric, and cinnamon; mix to combine then let marinate in fridge for 30 minutes.

Using a sharp knife, cut the pumpkin in half and scrape out the seeds (save for later) (roasting, holllaaaa). Cut pumpkin in 1/2-1″ slices and then into small chunks. Put in prepared baking dish.

Toss pumpkin with the remaining 1/4 cup worcestershire sauce, oil, kale, onion, and sea salt. Remove tofu from fridge and toss with pumpkin mixture – make sure you scrape out as much of the marinade as you can. Cover pan with lid or tin foil and bake at 375˚F until pumpkin is soft, about 45 minutes (could be up to an hour if your pumpkin is dry).

Can be served with your favorite grain or enjoyed as is. Salt to your desire. Refrigerate in an air tight container for up to two days.