Since I was on vacation in Fiji last week, I missed the first week of Vegan MoFo. So this is my contribution for day 12, even though it’s my first food post of the month. I’ve been craving pineapple, mango, and coconut since leaving that tropical paradise, so I plan on featuring those ingredients in my next few posts!
I decided to add pineapple to my favorite peanut noodle dish today and it was simply heavenly. The creamy noodles and juicy sweet pineapple complement each other so nicely. To make this satisfying meal, I simply tossed soba noodles with fried tofu, steamed broccoli, fresh pineapple, sesame seeds and the peanut sauce from Julie Hasson’s “Peanut Sesame Noodle” recipe. Delish! While I used Soba (buckwheat) noodles in this version, wholewheat spaghetti is equally great. I often find that wholewheat spaghetti is too dense and “nutty” tasting for tomato-based sauces, but it is excellent in this dish and therefore a great way to sneak more fiber into your diet.
