Start the gravy first. Then, start cooking the squash (if microwaving). In a large skillet, Saute onions and garlic in olive oil. When onions are translucent, add edamame. Cook through. Add cooked spaghetti squash to vegetables. Pour gravy over the vegetables and allow flavors to marinate (3-5 minutes.) Serve vegetables topped with toasted sesame seeds.
Recipe for Soy Sauce Gravy
Recipe from my mother. Have no idea where she got it, but she's made it all my life.
1/8 C soy sauce
1 T cornstarch
1 1/4 C water
In a mall saucepan, combine all ingredients. Cook on low-medium, stirring frequently, until clear.
Mary Sheehan has done it again! Just two weeks ago, I was looking for a peanut sauce to top our stir fry and couldn't remember where I had gotten the recipe before. This wasn't it, but it was even better than the last one! So simple and so good.
I did use crunchy peanut butter because that's what I had opened and mixed instead of the creamy peanut butter she recommends. I suspect it made the sauce a bit more challenging to mix, but I don't think it hurt it.
I think I'd rather start with the positives about this dining experience. . .the soy sauce packets were pre-marked for easy removal of a corner. And as we all know, soy sauce can be very messy. The cut to help the corner tear smoothly eliminated the mess. The spring rolls, were nice and hot, a hint of ginger flavor (which today did nothing for the not-just-morning-morning-sickness) and appeared to be without mushrooms, which always makes the two of us happy.
While looking for tahini at the grocery store this week, I happened to see way down at the end of the aisle Tamaris Soy Sauce! I couldn't believe it. Now, I can make Lynn's Vegetarian French Onion Soup recipe without exception. But. . .I'll have to wait until the end of the Florida heat. I also saw in my newest cookbook Coming Home to Cook that Mary Sheehan uses Tamaris Soy Sauce in her hummus.
For my birthday, Paul bought me a "deck" of soup and stew cards from the Moosewood Restaurant collection. It was such a clever idea, and luckily, it was cold enough to take advantage of them before we left for Paris when my kitchen was nearly empty of food.
Eat Like a Rabbit is home from a fabulous field trip to study food across the Atlantic. The experience was incredible, and I invite you to stay tuned to the entire story of the trip with specific reviews of restaurants. Unfortunately, we are suffering from jet lag and are trying to get back into the swing of things both at home and at work. ELAR prides itself on sharing pictures of food and other experiences and therefore will delay in posting stories about the trip until the photos and/or videos have been edited. Please forgive the delay.
2 oz. De Boles (organic) spaghetti style pasta (only because that is what was opened)
1/4-1/2 cup sugar snap peas
1/8 (or less) teaspoon crushed red pepper
6 Tablespoons Pad Thai Sauce from Moosewood Cooks at Home
Olive oil to cover bottom of a skillet
Boil pasta according to pasta directions. I do not salt the pasta because there is so much salt in the soy sauce. Meanwhile, cover a large skillet with oil. Turn the skillet on medium and add the onions. Microwave broccoli and sugar snap peas 1:30 minutes to defrost. Add carrots and garlic to the onions when they are softened. Add broccoli and peas until warm. Drain pasta and add it to the vegetables. Pour the Moosewood recipe mixture (lime, ketchup, and soy sauce) over the vegetables and pasta. Stir in sauce and two pinches fresh crushed red pepper. Serve hot.
This was a fantastic recipe found in "Moosewood Restaurant Cooks at Home". I used a package of regular Italian spaghetti left over from another adventure, and the entire meal took two pots and one measuring cup for mixing the sauce. I did add a variety of vegetables to ensure a well-rounded meal. Paul was concerned about the spices I added saying they fought with each other. There was crushed red pepper added in the skillet. i topped the dish with a bit of chili powder, and the peanuts were salted and peppered. My mouth was on fire for a few hours, but I like it hot.