Drunken Spaghetti with Tofu

I'm a big fan of Drunken Noodles or in Thai, "Pad Kee Mao" which is a delicious pan fried noodle dish flavored with Thai basil. Thai basil has a gorgeous flavor which has been described as slightly licoricey or minty. It's just wonderful! Unfortunately for me I didn't have any Thai basil today. I did have fresh mint leaves from the garden which I substituted with great results. This recipe is from the 1,000 vegan recipes cookbook. I chose it today because I had a ziploc bag of cooked spaghetti in my fridge that I had no idea what to do with. I used garlic, red onion, red pepper, kale, zucchini and mint with thin slices of fried tofu to whip up this fast and easy dish. In the Thai version of this dish we use flat rice noodles and they can be a pain to work with. The spaghetti makes this dish very easy. It came out very tasty and I plan to make this again.

Hummus, Black Olive Tapenade, Black Pepper Cheeze

To continue yesterday's delicious Mediterranean theme, I made a few things to enjoy today. The rain had gone, leaving a bright, breezy and sunny day in it's wake. I was not going to waste a weekend by staying indoors and not enjoy the beauty. I brought my book and a tray of delicious snacks to the patio.


My tray of deliciousness. I made hummus and I always use the same recipe everytime which is from the "Tables of Lebanon" cookbook. It's creamy, lemony and garlicky and just perfect. I also made black olive tapenade, black pepper cheeze and mint iced tea. And of course with all these dips and spreads, I had pita bread and fresh baguette slices.


Black olive tapenade. Recipe from "The Mediterranean Vegan Kitchen". It's made with olives, garlic, dijon, capers, herbes de provence and olive oil. So good. I can see this being used to toss with hot pasta.


Black pepper cheeze from "Ani's Raw Food Kitchen", made with cashews, garlic, lemon juice, black pepper and crushed red pepper.


Mmm, can you imagine?