This is a revamp of my peanut noodles with almond butter instead of peanut butter.
Plus, I replaced red pepper flakes with Sriracha. I also added ginger and more rice vinegar.
This makes a very thick sauce that holds the noodles together in a hearty, filling dish.
As my husband and I got ready to get out of town for a week and a half, I went through the fridge to make sure that nothing would go to waste.
I found that I had eggs and faux chorizo-style sausages that would both expire while we were gone.
Doug Robison and his wife, Evie, opened their restaurant, Wildflour, over 20 years ago.
They serve a variety of vegetarian dishes at their eatery and even shared a recipe for one of their popular sandwiches with us last year.
Cubed, baked tofu is delicious and versatile.
This week's recipe is delicious as is. However, I can't wait until we have fresh tomatoes from the garden this summer.
Until then, we make this couscous dish with canned organic tomatoes.