For lunch Saturday I made a recipe I've been making for about a decade, that also just so happens to be vegan ... yay! This is also one of my boyfriend's favorites, so he was thrilled as well.
I managed to force this one out of a friend years ago after I helped her make it for a church gathering. It's super easy, and you can adjust the ingredients to your own tastes. (I've tweaked the original recipe a bit myself). I even used peanut butter in place of tahini once and it still tasted great. Peanut noodles instead of sesame noodles!
Here's what you'll need:
1/4 c soy sauce
2T rice wine vinegar
1 T toasted sesame oil
1/2 t dried pepper flakes
3 T tahini
1 clove garlic
2 t ginger (I used the tube)
3/4 lb linguine, spaghetti, or angel hair (any long, thin pasta)
2 shredded carrots
5 or 6 scallions (thinly sliced)
2 T toasted sesame seeds
1. Whisk together soy sauce, vinegar, oil, red pepper flakes, tahini, garlic, and ginger.
2. Cook pasta in a pot of boiling, salted water until just tender, then drain in a colander and rinse under cold water immediately. Drain again.
3. While the pasta cooks, toast the sesame seeds in the oven - watch them or they'll burn quickly!
4. Toss pasta with dressing, carrots, scallions and sesame seeds.
The recipe will make enough for two very hungry people, or four normal people. (We usually fall somewhere in between and have one leftover portion.)