- 1/2 Cup of Peanut Butter
- 1 Tablespoon of Oil (Sesame Preferred)
- 1 Tablespoon of Soy Sauce
- 2 Cloves of Garlic, Finely Chopped
- Juice of 1 Small Lemon
- 1/4 Cup of Water
- 1/4 Teaspoon Sriracha or other chili sauce to taste
- one package of noodles - cooked and drained
- Blend all the ingredients together with a fork or a food processor until its smooth, creamy and uniform. Add to the drained noodles and mix thoroughly. You can also garnish with chopped peanuts.
You can put this on top of just about anything. I like to cook some noodles or rice, saute some veggies and then combine them with the sauce in a deep pan or wok for a few minutes and garnish with peanuts and scallions. Some good vegetables are steamed carrots, broccoli, and red bell peppers.
Dear lovely Readers of Don’t Panic Mom,
My name is Toni Okamoto and I’m the founder of Plant Based on a Budget. It’s a pleasure for us to participate in this competition and we’re excited to be able to introduce you to some new fresh food ideas.
I originally started the blog in April 2012 as a desperate attempt to help my family make better food choices. A few family members had serious health issues that were diet related, and I thought I could try eliminating one excuse at a time. I began compiling and creating all of my favorite plant based, inexpensive to make, simple recipes and crossed my fingers that they’d make dramatic diet changes. Unfortunately, I don’t think anyone in my family frequents my blog, but it has kept me motivated to hear positive feedback from struggling families looking to eat healthy food without spending a fortune, and people who are trying to incorporate fresh foods into their cooking.
Having grown up in a family that has experienced financial hardship, I am fully aware how of how easy it is to make your food money a lower priority. If anything, I’m hoping that this blog encourages people to understand that you don’t need to compromise your health or your ethics in pursuit of money saving.
I’ve been vegan for five years and I can’t imagine living any other way. I’m fortunate enough to be able to work at Animal Place Sanctuary where I’m constantly reminded that my compassionate choices are not only rewarding for my body, but also for the animals who are able to live another day. Plant Based on a Budget consists of seven talented cooks and amazing people. Besides myself, we have: Jake, David, Honor, Stefan, Terrence and Roxane. There would be no blog without their brilliant food ideas and weekly contributions and I’m forever grateful to be able to work with them.
Becky’s Comforting Vegetable Soup