regan (purplesex) wrote in vegan_recipes,

serves 4
taken from Changing Seasons Macrobiotic Cookbook

Summer Season

8 ounces(dry weight) whole-wheat spaghetti
2 quarts water
dark sesame oil
1 cup carrots, cut into matchsticks
1-2 tbsp shoyu soy sauce
1 cup scallions
1 tbsp toasted sesame seeds

Boil spaghetti in water until done. To test for doneness break a
piece of spaghetti in half. The inside should be as dark as the
outside. Remove, rinse under cold water, and drain. Heat a small
amount of oil in a skillet. Add carrots and place spaghetti on top
of them. Cover and reduce flame to low. Cook until carrots are
almost tender. (in summer months, it is best if they remain
slightly crisp.) Add shoyu sauce and sliced scallions. Cover again
and heat 2-3 more minutes. Mix cooked spaghetti and vegetables
thoroughly and place in a serving dish. Mix toasted sesame seeds
throughout, or sprinkle them on top, and serve.

*feel free to add any vegetables you wish, i like cabbage, peas,
bok choy and/or peanuts. but make sure to adjust amounts to
appropriate sizes to avoid too much food in a serving. also, if
you choose to add nuts make sure to throw them into the oil first.
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