Ordinarily, when I make Better-Than-Takeout Tofu Stir-fry from Vegan on the Cheap, I serve it over rice. "Ordinarily," I say, as though I make this all the time and not just twice before. Anyway, it's a pretty saucy "stirfry" and I'm not talking about its demeanor. As such, when I put it on the menu, I thought to myself, "Wouldn't it be fun to see how this works as a noodle dish?"
I'll admit, it's because I like to eat Asian-inspired food with chopsticks and in my opinion, noodles are far more fun and far easier to eat with chopsticks than rice dishes.
Anyway, as I was cooking the tofu and veggies, I boiled half a box of linguini and once it was finished, added it to the nice, thick, goopy sauce.
It came out great! A little messy, I'll grant you, but very tasty and I am pretty sure I will make it like this again... possibly always. The sauce made the noodles a bit slippery, which made my eating a bit slurpy and napkin-intensive. Mister was eating with such gusto that I asked him if he had eaten anything today. He explained that he had, but that he had to eat the noodles quickly because they were "slimy" and wanted to fall out of his chopstick grip. He has such a way with words.
Today was a gorgeous fall day, part of which I spent on a coffee-date with an old friend and part of which I spent shopping for the following menu:
1. Penne with Spinach and Chickpeas in Garlic Sauce from Quick Vegetarian Pleasures. I used to make this all the time so I hope my memories haven't built it up too much - I hate being disappointed!
2. Curried Bulghur with Chickpeas and Vegetables, also from Quick Vegetarian Pleasures. I really find the name of that book rather amusing. This is another dish I made so much that I took a long break from it and the last time I came back to it, I couldn't believe it was so tasty. Then again, I suppose there was probably a reason I used to make it so much!
3. Spicy Ragout of Vegetables and Tofu, also from Quick Vegetarian Pleasures.
4. Rice Island Casserole from Vegan on the Cheap. This recipe specifically names dark red kidney beans in the ingredients, but at least once I've substituted light-colored beans because SuperFresh is doing this weird thing where the dark kidney beans cost almost twice as much as the light ones. Can anyone provide insight, like dark kidney beans are very rare and only grow from one bean plant located on top of a craggy mountain in Turkmenistan? No? What then? The point, though, is that dark kidney beans were on sale this week (maybe they found a second bush somewhere) so I'll be true to the recipe.
5. Black Bean Soup with Kale and Rice from the Slow-Cooker chapter of Vegan on the Cheap. I've made this once before, though, so I know the secret way to make it without a slow-cooker (hint: it involves your stovetop and a soup pot).