Yesterday I posted how much I love the end of DST and I got hate mail for it.
OK, I didn’t get any actual hate mail this time! I’m kidding. But I did watch a grumbling stream of Facebook complainers whining about the early changing of the clocks. Because this is a bit of a Church/State issue here in Israel, I tend to think the complainers are complaining because they feel their civil rights are being trampled, not just that they don’t like to see the sunrise. So in that, yes I hear you. But again, it works for me, so I’m happy.
Though I must tell you late-sleeping complainers, I went for a run at 5:30am and aside from witnessing a GLORIOUS sunrise, I was also joined by about a hundred other runners and walkers. So my advice to you? Get up with the sun and get out and enjoy the day!!
The only problem I can see I am going to have with the time change is taking pictures of our dinner in natural light before the sun sets!
It’s Vegan MoFo Day Two and I’m still in the game, woohoo. Today’s recipe is from Mama Pea of www.peasandthankyou.com. She calls this sauce “Mmmm Sauce” and I have been meaning to give it a try. It certainly stood up to it’s yummy name! I adapted this recipe slightly for local ingredient availability. To see the original recipe, click HERE.
Original recipe by peasandthankyou.com. I adjusted it for our tastes, local ingredient availability and added asparagus. It's pretty adaptable to whatever changes your family will enjoy.
- 1/2 cup coconut milk
- 1/2 cup tomatoes, chopped (Mama Pea calls for fire-roasted tomatoes, so use those if you can find them, or roast your own if you wish)
- 1/3 cup peanut butter
- 3 Tbsp soy sauce
- juice of 1 lime
- 1 thumbnail sized piece of minced fresh ginger
- 1 clove garlic, pressed
- 1 Tbsp maple syrup or sweetener of your choice
- dash hot sauce (optional)
- 1 package of medium-size rice noodles (400g / 14 oz)
- 1 Tbsp sesame oil
- 1 red bell pepper, sliced
- 2 cups spinach
- 1 bunch asparagus, cut into bite-size pieces
- 2 cups edamame, shelled
- 1/4 cup cilantro (cusbara), minced (optional)
- 1/4 cup peanuts, chopped
- For the sauce, combine all ingredients in a blender or food processor until smooth.
- Adjust the seasoning to your taste.
- Say "mmmmm..." and set aside.
- Meanwhile, prepare the noodles according to the package directions. Drain and set aside.
- In the same pot you cooked the noodles in, heat the oil over medium-high heat.
- Saute the peppers for a few minutes until they begin to soften and brown.
- Add the asparagus and the edamame and cook until just softening.
- Add the spinach and cook until heated through.
- Add the drained noodles to the pan and stir until combined.
- Add the sauce and toss to coat.
- Serve hot or refrigerate and serve cold.
- Garnish with chopped cilantro and peanuts before serving.