End-of-the-Month Noodles with Creamy Peanut Sauce

Last month marked our 1st month on a budget and it was very successful. "How?" you might be asking. How could I have made such yummy meals on a strict budget? Easily. I really focused on the foods I readily had available in the pantry and in the fridge. I was pretty much getting VERY creative towards the end of the month, or a little desperate.

We ran out of bread and a half before the month was over and I hardly had time to make fresh bread so I quickly whipped up biscuits and then some tortillas for another meals. Who knew that we could survive? No, the problem is is that we have come to depend on carbs so much that when we run out of them they get to be a necessity. Boo. I know, but I know, probably better than I run out of carbs, but I wanted to share.

Another meal I worked on that was quick,easy and paired with a green salad was a Mexican corn tortilla casserole. A nice layer of corn chips, refried beans mixed with Rotel tomatoes, some cashew cheese and a few jalapenos. Very crunchy and delicious.

The very last day of the month ended with a noodle dish because I usually can't have enough Asian. I wanted to make a cold noodle salad but since I had only 5 veggies in the fridge I decided I would turn it into a hot dish. I pressed some tofu and sliced the 5 mystery veggies. What were those?

1. 3 cups Red Cabbage
2. 1 cup sliced Mushrooms
3. 2 Carrots
4. 1 cup Spinach
5. 1/4 red pepper

Doesthis sound like a lot? Nope, not to me, but it made a perfect dish. I created my own Peanut Sauce that was perfection. Ryan requested I make this dish again, so thumbs up on the leftover fridge dish!

What is the MOST creative dish you've made on limited ingredients?



End-of-the Month Noodles with Creamy Peanut Sauce

serves 6

8-10 ounces thin spaghetti
14 ounce extra-firm tofu, pressed
4 Tablespoons
3 cups red cabbage, chopped
1/4 cup red pepper
1 cup mushrooms, sliced
2 carrots, julienned
1 cup spinach

Peanut Sauce
1/2 cup peanut butter
2 Tablespoons Sriracha sauce
1/4 cup tamari sauce
1/4 cup mirin
1 Tablespoon agave nectar

Press tofu for 30min to an hour between sheets of paper. Place a book on top. After it is pressed, pat dry. Cut in strips or cubes and grill or bake in the oven or on a stovetop grill with 2 tablespoons of sesame oil for 20 minutes.

Cook pasta according to package directions. Meanwhile, chop up the veggies.

In a medium wok, heat up 2 Tablespoons of sesame oil and saute' veggies for 5 minutes. Add the pasta and mix well. Mix sauce ingredients in a small bowl and pour over pasta and veggies. Mix well and cook for 5 minutes and serve. ENjoy!

Check out Vegan Crunk 's website for a chance to win a book called 101 Things to do with tofu.