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Vegetarian Thai Peanut Enchiladas May 26, 2011

Posted by Angela @ Making Food for Friends in dinner, vegetarian.
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I saw a recipe for chicken peanut enchiladas on one of my favorite food blogs, Closet Cooking, a while ago.  I bookmarked it and promptly forgot about it, until it resurfaced in a search this week.  It looked really interesting, and I thought a vegetarian version would be just as good.  Check out the original post if you are a meat-eater (and for a picture—-I made this dish when I had a friend over, and we got so wrapped up in our conversation I completely forgot to take a picture of it!)

I subbed crumbled tempeh for the chicken and modified the vegetables using what I had in the house.  It was really, really good—who would’ve thought peanut sauce and melted cheese would go so well together??!

As soon as I make this again, I will be sure to post a picture, but in the meantime, just trust me on this one.  🙂  As it is written, it makes enough for two servings.  Double the ingredients listed if you want leftovers!  I wish I would have.

Vegetarian Thai Peanut Enchiladas
(Adapted from Closet Cooking)
(Printable Recipe)


1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
4 oz tempeh, crumbled
1 handful spinach (chopped)
1 cup spicy Thai peanut sauce (either homemade or store-bought; if you are going store-bought, I like the San-J brand)
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
Chopped cilantro, for garnish


Pre-heat the oven to 375 degrees Farenheit.

Slice up your red pepper and carrot, and saute in a little olive oil until tender.  Add the crumbled tempeh and continue to saute until it is a little browned.  Add the chopped green onion and spinach, and saute until just wilted.  Remove from the heat, and stir in 1/2 cup peanut sauce.

In a small baking dish (I used an 8×8 brownie dish, and four enchiladas fit perfectly), lightly drizzle peanut sauce on the bottom of the dish. Fill each tortilla with a quarter of the tempeh-veggie mixture, roll it up, and place it seam-side down in the baking dish, on top of the peanut sauce.  Repeat with the remaining tortillas.  Drizzle some more peanut sauce on top of the rolled-up enchiladas, top with the shredded cheese and cilantro, and bake in the oven until the cheese on top is golden and melted.


Cooking Club: Spicy Lemongrass Soup July 23, 2010

Posted by Angela @ Making Food for Friends in cooking club, soup, vegan.
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I look forward to cooking club so much!  Even though I’m sure I gain 5 pounds every time our cooking club gets together, it’s one of my favorite nights of every month.  This month it was hosted by Kirsten of I Eat Veg, and the theme was Asian.  I choose the soup course this time around, and put together a spicy lemongrass vegetable soup.  Check out Kirsten’s blog in the coming days for some amazing recipes—vegan spring rolls, delicious fresh rolls, tofu peanut noodles with veggies, steamed dumplings, an assortment of dipping sauces, oh-so-good but oh-so-dangerous Mai Tais, and  Asian pear & grapefruit with sake granita and pear sorbet (so fancy! so tasty!).

This was my contribution.  I hope you enjoy it!

Spicy Lemongrass Soup

spicy lemongrass soup


1 can coconut milk
4 cups veggie broth
2 stalks of lemongrass, grass cut off and white parts cut/bruised with knife
1 tablespoon curry paste
1 tsp sugar
1 inch ginger
2 carrots, peeled and chopped
1/2 red pepper, chopped
1 cup broccoli, chopped
4 oz mushrooms
1 package baked tofu, diced
1 tablespoon soy sauce
1 tablespoon Golden Mountain sauce (if you have it—if not, no biggie)
lime for garnish
sesame seeds for garnish


Heat the coconut milk and veggie broth in a pot.  When it’s warm, add the bruised lemongrass, knob of ginger, curry paste, and sugar. Simmer for 30 minutes.  When you have simmered at least 30 minutes, fish out the lemongrass and ginger knob before adding other veggies—otherwise it’ll get lost in the pot!  🙂

Add the carrots first.  Simmer until they are tender but not mushy.  Add the red peppers next, then the mushrooms, then the tofu, and the broccoli last.  Stir in the soy sauce and Golden Mountain sauce (if using).  Taste, and add more soy/Golden Mountain/or minced ginger, if necessary.

Garnish with sesame seeds and squeeze fresh lime juice in right before serving.

Thai Fresh “Drunken Noodle” Salad June 28, 2010

Posted by Angela @ Making Food for Friends in dinner, salad, vegan.
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I went into Kim Nhung Superfood (on the southwest corner of Dequindre and 13 Mile) on Saturday, looking to buy some fresh lemongrass.  I picked up a few more things while I was there (mini cans of a few different curry pastes, a giant bottle of rice vinegar since we seem to go through it quickly, and some tofu) and came across a bottle of Golden Mountain Seasoning Sauce.  I recalled reading a recipe recently that used Golden Mountain as an ingredient, and decided to bring that home with me as well.  A quick search through my email (I email recipes I want to try to myself and then tag them with a “recipes” tag  in Gmail–making it easy to do a quick search by ingredient in my Gmail account when I’m trying to find something to make) and brought up this recipe for Drunken Noodle Salad, originally posted on The Kitchn.  The Golden Mountain sauce is often called the “secret” to Thai cooking—a salty and tangy but slightly sweet fermented sauce made from soybeans but unlike any typical soy sauce found in grocery stores.  I liked what it added to this recipe, and I can see myself using it a lot in curries and noodle dishes.   The bottle claims it has no MSG but like any soy-based sauce, it is pretty high in sodium, so not entirely healthy.  Here’s what it looks like, should you care to try it:

golden mountain sauce

Thai Fresh “Drunken Noodle” Salad

(Modified only slightly from The Kitchn)

Drunken Noodle Salad


For the Salad:
1 red bell pepper, julienned
1 medium cucumber, julienned
2-3 medium carrots, julienned
2 hearts romaine lettuce, shredded
2 tomatoes, cut into wedges
6 cloves garlic, chopped
1/2 to 1 cup of fresh chopped basil (Thai basil is preferred, but sweet basil works fine too)
2 bundles vermicelli rice noodles, about 8-10 oz.
2 T cooking oil
1 package firm baked tofu, diced
lime wedges, for garnish

For the Sauce:
3 T vegetarian oyster sauce
3 T soy sauce
3 T golden mountain sauce
3 T rice vinegar (white vinegar will work too)
2 tsp sriracha (adjust to taste, depending on how much heat you like)
3 T fresh lime juice
1 T sugar


Bring a medium pot of water to a boil. Meanwhile, cut up and prep all the veggies (a mandoline will make julienning go much quicker, but if you don’t have one and want to save time on cutting, any bite size pieces or slices will do!).

Combine all of the dressing ingredients and mix until the sugar dissolves, then set aside.

When the water is boiling, add the noodles and cook until soft, about 2 minutes. Drain the noodles in a colander and rinse with cold water until completely cool, then drain again and set aside.

Heat the oil in a large pan or wok over medium-high heat. Add the tofu and saute for about 5 minutes.

Add all of the sauce and the chopped basil and cook until the sauce is warm and the basil has wilted, about a minute, then turn off the heat.

To serve, place chopped romaine lettuce at the bottom of a bowl, followed by a handful of rice noodles. Add tofu and sauce. Top with the tomatoes and julienned vegetables, and garnish with a lime wedge.

Meat eaters could replace the tofu with chicken or shrimp.

This was delicious cold for lunch the following day!