STIR FRY NOODLES WITH CREAMY SECRET SAUCE

Recipe by Ellen Fisher

This recipe is vegan

Serves 2-4

Ingredients:

For the Stir Fry

3 Packages Brown Rice Pad Thai Noodles, or equivalent of 24 ounces (We like Annie Chung’s brand)

1/2 a medium head of cauliflower, chopped

1-2 zucchinis, diced

1/2 a pound of mushrooms, diced

1/2 an onion, minced

6 ounces of Tempeh, cubed (we like “sesame garlic” flavor, but any flavor works!)

1 lime

For the Secret Sauce

4 sticks celery

4 medium carrots

1/2 an onion

2 medium tomatoes

1 red bell pepper

4 tbsp tahini

5 Medjool dates

1 tbsp low sodium Miso

garlic powder + black pepper to taste (about 1 tsp each)

Directions:

1. Begin to cook your noodles according to the package. Sauté the cauliflower, zucchini, mushrooms and 1/2 an onion in a large pan with a little water or low-sodium veggie stock on medium heat.

2. While the veggies are cooking blend all the sauce ingredients in a high speed blender until smooth.

3. Add the tempeh to the sautéed veggies when they are about half cooked.

4. After the veggies are sautéed to your liking, pour the Secret Sauce in to mix with the veggies and turn down to low heat.

5. Pour drained and rinsed noodles into the pan to mix together and heat up for a couple minutes. Scoop bowls full and serve with lettuce cups and a side of lime to squeeze on top!