Ocala Cooks | Maggie Weakley

Maggie Weakley and her husband, Kent, both noted local artists, have embraced a vegan lifestyle for over a decade, though they occasionally enjoy seafood and cheese. “At home, we prioritize plant-based eating. While transitioning to veganism posed challenges, the abundance of cookbooks, recipes and videos now make it a joy,” she shares. “One of our favorites is Fuss-Free Vegan by Sam Turnbull, offering easy, delicious meals. Inspired by Sam, this recipe, with my personal touch, is a tasty delight for the whole family. Plus, it’s just as good cold as it is hot, making leftovers a treat.”

15-Minute Peanut Noodles


1/2 cup of your favorite peanut butter; creamy or chunky

1/2 cup of water

3 tablespoons soy sauce or tamari (gluten-free)

2 tablespoons rice vinegar

1 lime, juiced

1 tablespoon maple syrup or agave syrup

3 cloves garlic, minced

1 teaspoon grated ginger or 1/2 teaspoon of ground ginger, more to taste

2 teaspoon of Sriracha or your favorite hot sauce, more to taste

1 teaspoon sesame oil

14 ounces of noodles (such spaghetti or rice noodles; I like Thai Kitchen Stir-Fry Rice Noodles)

1 red or white onion, thinly chopped 

2 of each, yellow, red and orange peppers, thinly sliced 

2 medium carrots, peeled and cut into matchsticks

1 teaspoon olive oil

1/4 cup of dry roasted peanuts (or other nuts) roughly chopped 

2 green onions, thinly sliced

In a small bowl, whisk together the peanut butter, water, soy sauce, rice vinegar, lime, maple syrup, garlic, ginger, hot sauce and sesame oil until smooth. If the sauce is too thick, add a little water to thin it out. Set aside.

Cook the noodles according to package instructions, then drain and rinse well with cold water so they don’t stick together. Set aside.

Prep all of the veggies to be similar in size.

Heat the olive oil in a skillet over medium heat. Add the vegetables and sauté until they are tender-crisp, about 5-7 minutes. 

Pour the sauce over the cooked noodles and add the vegetables, then toss to coat evenly. 

To serve, garnish with the green onions and chopped peanuts. 

This recipe is very customizable, so feel free to add more of your favorite veggies or proteins for extra flavor and nutrition.

To be featured in Ocala Cooks, send us an email at editorial@magnoliamediaco.com

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