The New Cafe has a Food forum. I found this recipe in the “Half an hour and just one pot” topic.
“This is so easy, and wonderful for summer–sort of an oriental pasta salad. None of the quantities need to be exact–add or subtract to your taste.
Linguini or spaghetti noodles
1 can of coconut milk
1/2 to 1 cup of peanut butter
hot pepper flakes (however much you like)
garlic or garlic powder
chopped green onions
1 bunch of cilantro (chopped)
Sesame oil (just a little–1/2 teaspoon or so)
Cook the spaghetti and let the noodles start cooling. Make the sauce by warming the coconut milk and peanut butter in a pan–stir it, it will thicken to the consistency of pudding. Add the garlic and soy to your taste. Let it cool a bit.
Toss the pasta and the sauce together then add the vegetables. Add other stuff you like, like julienned peppers or pea pods.”
Tried this and we both liked it. Need to use closer to 1/2 than 1 cup of PB for my particular taste.
I got this recipe from a Whole Living magazine that was in the examining room at the Urgent Care where my appendicitis was diagnosed. Since I had everything in my kitchen already, I wrote it down. Today I’m trying it out.
3 c. whole nuts
¼ c. flax seeds (I used ground because it’s what I had and I have it because it’s easier to access nutrients from ground than from whole seeds)
¼ c. quinoa
¼ c. sunflower seeds
2 egg whites
2 Tbsp. honey
1¼ tsp. coarse salt (I used Celtic sea salt)
¼ tsp. ground cayenne
¼ tsp. ground cumin
¼ tsp. ground cinnamon
Spread on a cookie sheet. bake at 325°F for 30 minutes, stirring on occasion to keep it from sticking. Remove from cookie sheet before it cools.
Oops. I made it wrong. I used cardamom instead of cumin. Looks like I have to try again.