Vegetable Lo Mein (aka Crunchy Hippie Pasta with Veg and Spicy Peanut Sauce)
from Julie Jordan's Cabbagetown Cafe Cookbook

This very flavorful dish is made with pasta (regular or whole wheat) and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good--these are just suggestions.

Sesame Garlic Sauce

8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
2 tsp dark sesame oil (I use Kadoya)
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne

Lo Mein

1/2 pound spaghetti or linguini
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chibes or scallions
1 cup Tamari-Roasted Almonds (chopped or not)

1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.

Serves 4.