• 1 banana
  
• 1 pound noodles, cooked al dente'
  
• 1/3 cup hot water
  
• 1/3 cup smooth peanut butter
  
• 2 teaspoons soy sauce
  
• 2 teaspoons white vinegar
  
• 2 scallions, finely chopped,
  
• 1 tablespoon reserved
  
• 2 garlic cloves, minced
  
• 1 tablespoon sugar
  
• 1/4 teaspoon hot red pepper flakes ("I usually add a lot more!")
  

Eat the banana.

Combine hot water and peanut butter, until completely blended.
Add soy sauce, vinegar, scallions, garlic, sugar and hot pepper.

Add sauce to hot pasta in a large serving bowl. Toss to coat pasta completely.
Garnish with reserved scallions. Chow Down!

• 1 tablespoon olive oil
  
• 2 medium onions, diced
  
• 2 medium potatoes, peeled and diced
  
• 1 tablespoon fresh ginger, minced
  
• 3 tablespoons curry powder or paste
  ("this recipe was named for the brand I use- Vindaloo.")
  
• 2 large carrots, sliced
  
• 2 small zucchini, sliced
  
• handful of cauliflower florets
  
• 1 8-ounce can tomato paste
  
• 1 cup water
  
• 1 cup frozen peas
  
• 1/2 teaspoon wine vinegar
  
• Ground chili pepper to taste
  

Heat oil in a large skillet. Add onions, potatoes, and ginger; cook until onions become translucent. Season with curry powder/paste, adding more olive oil, if mixture becomes dry, continue to cook over medium heat about 5 minutes.

Add carrots, zucchini, cauliflower, tomato paste and water; bring to boil. Cover and simmer 10 minutes, until vegetables are tender. Stir in peas, vinegar and chili pepper. Cook until peas are heated. It's ready to serve!

Serving Suggestions: