In Vegetarian Heartland, photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Organized by the adventures that make a weekend special—picnics, brunch, camping and more—this beautifully photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them.
Celebrating a fresh perspective in food, here’s a new go-to that’s perfect for vegetarians and anyone looking for more delicious vegetable-forward meals.
Chilled Peanut Noodles
These slightly spicy noodles are the perfect portable meal since they can be served at room temperature or chilled. The peanut butter will give you a protein boost, while the noodles will keep you full for hours. The dish is best served with peanuts and cilantro, which are added just before eating, though they can be added earlier if you don’t want to carry around three separate containers. If the sauce thickens up too much after sitting in the refrigerator, just add a tablespoon of water to thin it out.
8 oz (230 g) soba noodles or whole wheat spaghetti
1 cup (100 g) snap peas
1/2 cup (130 g) creamy peanut butter
1 tsp toasted sesame oil
2 Tbsp rice vinegar
1 tsp grated fresh ginger
2 garlic cloves, peeled
1 tsp honey
2 tsp hot chile sauce (such as Sriracha)
2 tsp fresh lime juice
1/3 cup (80 ml) water
1 green bell pepper, seeded, deribbed, and thinly sliced
1 carrot, cut into matchsticks
1 cup (140 g) peanuts, chopped, for garnish
Fresh cilantro leaves, for garnish
Bring a large pot of salted water to a boil over high heat. Add the soba noodles and cook until almost al dente, 7 to 10 minutes. Add the snap peas and let boil for 1 minute more. Drain the soba and snap peas and transfer to a large bowl.
In a high-speed blender, combine the peanut butter, sesame oil, rice vinegar, ginger, garlic, honey, chile sauce, lime juice, and water and blend until smooth, about 30 seconds. Pour over the soba, add the bell pepper and carrots, and toss until everything is completely coated in the peanut sauce. Transfer to an airtight container and store in the refrigerator or a small portable cooler for up to 4 hours. Just before serving, garnish with peanuts and cilantro.
Recipe reprinted with permission from Chronicle Books.