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This spicy dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead of peanut, for a twist.

Source: Body+Soul, March 2008
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17
  • jandilicious
    30 AUG, 2012
    This recipe has all the basics just right - I substituted pretty much everything (see caps below) to put a Greek twist to it, and it came out fantastic! noodles > RICE PASTA (SPAGHETTI) oil > OLIVE OIL tofu > SEASONED W/ LEMON & BASIL bell pepper > DICED TOMATO bok choy > MUSTARD GREENS pepper flakes > FETA, PARSLEY, BASIL almond butter > OLIVE OIL vinegar > RED WINE VINEGAR soy sauce > HUMMUS I saved the tomato juice from the can and whisked it into the sauce instead of adding water. Delish!
    Reply
  • jandilicious
    30 AUG, 2012
    This recipe has all the basics just right - I substituted pretty much everything (see caps below) to put a Greek twist to it, and it came out fantastic! noodles > RICE PASTA (SPAGHETTI) oil > OLIVE OIL tofu > SEASONED W/ LEMON & BASIL bell pepper > DICED TOMATO bok choy > MUSTARD GREENS pepper flakes > FETA, PARSLEY, BASIL almond butter > OLIVE OIL vinegar > RED WINE VINEGAR soy sauce > HUMMUS I saved the tomato juice from the can and whisked it into the sauce instead of adding water. Delish!
    Reply
    • oliviammartin
      6 JAN, 2018
      This is a great recipe! It's easy and you could sub in veggies you have on hand. I didn't change anything but I did add about a tsp fresh ginger minced.

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