"Meatless" Author, Kristie Middleton


Kristie Middleton, Senior Director of Food Policy for the Humane Society of the United States and author of "Meatless," wants to help us move toward more plant-based eating. She stopped by to share a recipe that will make it easy for us to start! See Kristie tonight at the following book event:

  • Kristie Middleton Presents "Meatless"
  • Tonight (3/21/17) at 7:00
  • Annie Bloom's Books
  • 7834 SW Capitol Hwy, Portland, OR 97219 -- in Multnomah Village

Noodles with Peanut Sauce

This is a go-to recipe in my house for when I’m in a hurry to make dinner but want a meal that’ll fill me up and also provide plenty of nutrients. Nutty peanut butter and salty soy sauce combine with a little sweetness plus hot sauce for an explosion of flavor. Packed with protein and ridiculously easy, this dish is a hit with kids for the taste and with parents for its ease. Adjust the spice as your family likes it.


TIME: 15 minutes


  • 1 cup peanut butter
  • 4 tablespoons soy sauce or tamari
  • 2 teaspoons agave or other sweetener
  • 1 teaspoon hot pepper sauce like sriracha, or more or less to taste
  • 2 cloves garlic
  • 1 to 11/2 cups water
  • 2 teaspoons toasted sesame oil


  • 4 carrots, chopped into coins
  • 2 cups broccoli florets
  • 2 cups frozen edamame
  • Crushed peanuts or sesame seeds to garnish, optional
  • 1 16-ounce package of your favorite noodles, cooked according to package instructions (spaghetti, angel hair, soba, and udon all work well)

Add all sauce ingredients to a blender or food processor, or use an immersion blender to combine well. If you like a thick sauce, use less water. Set aside.

Steam carrots, broccoli, and edamame for 4 minutes or until the broccoli is bright green.

Toss the vegetables with the noodles and pour the peanut sauce over it.

Serve sprinkled with crushed peanuts or sesame seeds.