Peanut Buttery Stir-fry

One day I'll get myself a real nice wok. It's on my list of kitchen stuff I want my very own kitchen to have once I graduate. (Also on the list is a fancy schmancy KitchenAid stand mixer and wooden spoons and a silicone cupcake tray.) For now I can make due with stir-frying in whatever pan is available.

This recipe comes from Vegan Cooking for One by Leah Leneman. I found this book used at Powell's Books in Portland. Powell's had a really great vegan cookbook section, as well as really great everything else sections. Basically, if you are ever in the Portland vicinity, go to Powell's. It's a must. And go during happy hour. Yes, even book stores have happy hours in Portland. The city is a vegan's paradise; perhaps I'll discuss it more in a special Portland is awesome post.

The recipe called for some veggies I did not get in my latest grocery run so I chopped up some carrots, green pepper, string beans, and shiitake mushrooms and went with that mixture. The recipe also wanted rice but I have decided to refrain from buying rice at the time being so I used some pasta as the grain replacement. The veggies get stir-fried, along with some diced tofu, as the sauce cooks. Despite my general clumsiness, I did manage to cook two different things in two different pots/pans at once, quite a feat. The peanut butter sauce is very tasty, with extra creaminess from a little bit of soy milk and just enough flavor of soy sauce/lemon.

And extra plain pasta means my lunch routine will be slightly changed up tomorrow!