Spicy Peanut Noodles with Broccoli.

This month my parents went to Dr. McDougall's advanced study weekend seminar (so jealous!) and they took a class from this amazing vegan, unprocessed, salt-free, sugar-free chef, Chef AJ. My mom loved her class, loved her personality and loved her food. She was sold. Bought her book. Bought me her book. And now we're both sold.

I skipped the reading and went straight to the recipes. She doesn't use any processed foods. No salt and she only uses dates to sweeten things. Her stuff is awesome. Here's the first thing I tried from Chef AJ. Sold and love how it comes together so quickley!

1 pound brown rice noodles (spaghetti or linguine)

1 pound broccoli florets

3/4 cup peanut butter, unsweetened and unsalted

3/4 cup water

1/4 cup rice vinegar

2 tablespoons low sodium tamari

2 tablespoons date syrup

2 garlic cloves, pressed

1/4 - 1/2 ounce piece of fresh ginger, pressed

1/2 teaspoon red pepper flakes

8 scallions, thinly sliced on the diagonal

sesame seeds or chopped unsalted peanuts for garnish (optional)

Cook pasta according to directions on package. {Run under cold water when done. She serves it cold, I've never tried it that way... so if you want it warm, don't rinse. If you want it cold, rinse and tell me how it was.} Drain and place in a large bowl.

Blanch broccoli {and run under cold water when done}. Dran and add to pasta bowl along with the scallions.

To make the sauce, combine peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger and red pepper in a suacepan over medium-high heat. Whisk until smooth and cook for about 10 minutes until thickened. Pour dressing over noodles and broccoli and thoroughly combine. {Chill until it becomes cold.}

Chef AJ

Unprocessed