Pasta and Green Beans with Peanut Sauce (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This recipe was tasty, and relatively simple to make. It was fairly similar to a family recipe for an Asian pasta salad, and I prefer the family recipe.
This dish was also somewhat reminiscent of the Pad Thai recipe from this same cookbook, and I prefer the flavors and variety of vegetables in the Pad Thai recipe.
Served with tofu. The tofu made the dish more filling, and helped it to serve as an entree instead of a side dish.
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