Raw Pad Thai

 

 

I recently stumbled on the most amazing website. I literally spent hours browsing through these amazing recipes, and when I saw this one I knew I had to try it. The unique thing about this website, is that is not only gave you a recipe, but it also gave you a breakdown for the nutritional value or secrets of certain foods. And it does this for all the recipes. Seriously guys, its amazing. So I made this Raw Pad Thai recipe, fully expecting it to be awesome. It was. The only thing I couldn't find was kelp noodles, so I used rice noodle instead, which I could have left out all together and it would have been just as delicious! There are a lot of ingredients, but don't let that scare you.  If you are on a clean eating challenge, wanting some more veggies in your diet, are vegan, or just want a good recipe, give it a try!

My New Roots - Pad Thai

Raw Pad Thai

 

1/2  package Rice Noodles

½ head purple cabbage

2 carrots

1 zucchini

1 bunch green onions

1 each red and yellow bell pepper

1 serving marinated mushrooms (see below)

1 bunch cilantro (reserve a little for garnish)

Raw Pad Thai Sauce (see below)

sesame seeds

lime wedges for serving

 

Marinated Mushrooms

2-3 cups of mushrooms, roughly chopped (I used crimini and portabello)

¼ cup soy sauce

2 Tbsp. maple syrup

2 Tbsp. olive oil

 

Whisk all ingredients together and fold on mushrooms. Allow to marinate, refrigerated, for a few hours, or overnight if you can. Stir occasionally.

Raw Pad Thai Sauce

1 cup cashews, soaked

1 inch ginger root, peeled

1 clove garlic

½ red chili pepper, seeds removed

1 Tbsp. maple syrup

1 ½ Tbsp. soy sauce

juice of 2 limes

1 tsp. ground turmeric

10 coriander seeds, or 1 tsp. ground coriander

1 Tbsp. olive oil

1 cup water

 

 

Directions:

 

Pad Thai

 

1. Remove rice noodles from package and rinse. Place in a pot of water and bring to a boil. Remove from heat, let sit 3 minutes then rinse and drain and set aside.

2. Here is were all the work is. I used a vegetable peeler, potato peeler and knife. Peel the carrots, then use the potato peeler to make thin ribbons. Use the vegetable peeler on the zucchini, then cut those ribbons into thin, noodle like strips. Julienne the bell pepper. and thinly slice the cabbage. Slice green onions and roughly chop cilantro, including stems. Place all veggies in a bowl, along with marinated mushrooms (see below) and set aside.

 

 

Dressing

 

1. Soak cashews for at least 4 hours, overnight is best.

2. Drain and rinse cashews well. Place in a blender and add all other ingredients . Blend until smooth (this may take a minute or two).

 

When ready to serve pour desired amount of dressing over the veggies along with noodles, and toss to coat. After plating add cilantro, sesame seeds, and lime wedges.

 

Sweet Potato and Lentil Curry

Continuing on this journey of veganism..... I needed something that was going to fill me up. I find the one big problem with the whole vegan thing is that no matter how much I eat I am always hungry an hour later. Like last night I made Tofu and Bean Sprout Lettuce Wraps and ate about 6 of them. It was a lot of food. But and hour later it was like I never ate! TJ would tell you this has to do with my "hollow leg". Apparently this leg is why I can eat 14 cookies in one sitting.

Anyways I wanted something hearty, but still good for me (aka not a huge plate of pasta) and what is more filling than potatoes and beans? This dish is so flavorful and works really well on its own or over rice. It is also an excuse for me to eat raw cilantro....

Sweet Potato and Lentil Curry

2 small sweet potatoes

1 cup lentils, rinsed and drained

1/2 yellow onion

2 cloves garlic, minced

1 inch piece ginger, peeled and minced

2 tablespoons red curry paste

2-3 cups vegetable broth

1 medium zucchini, cubed

1 teaspoon cumin

salt and pepper to taste

2 tablespoons coconut or olive oil

Green onion, sliced

Cilantro

In a large pot heat olive oil over medium heat. Dice onions and add to pot, stirring occasionally until they begin to soften.

While onions are cooking peel potatoes and dice into small cubes, and set aside. 

Once onions are soft add curry paste, minced garlic and ginger. Cook for 2-3 minutes, stirring until fragrant. Add broth, potatoes, lentils, salt and pepper, and cumin and reduce heat to low. Cover and simmer for 15 minutes, until potatoes are tender. 

Remove lid and add zucchini. Cook for an additional 5 minutes, until zucchini is barely tender. Top with green onions and cilantro and serve over warm basmati rice or by itself!

Red Curry and Ginger Tofu and Mushroom Lettuce Wraps

I have decided that the only way I can really enjoy tofu is when it is deep fried (surprise) or if it is cut into tiny pieces. If it is soft, or too large then it is gross. Thats what she said. Sorry, I had to! 

So since I don't own a deep fryer and don't ever plan on getting one I have to stick to cutting tofu into tiny pieces then dry frying it. Still just as delicious and so much better for you! Mixed with mushrooms this tofu dish is filling, healthy, and exotic. I had 4 in one sitting that is how much I enjoyed them. Next time I think they would go nicely with some sort of sesame vinaigrette sauce or Sirracha sauce. 

Red Curry and Ginger Tofu and Mushroom Lettuce Wraps

1 cup extra firm tofu, cut into 1 cm cubes

1 cup mushrooms, halved and sliced

1 clove garlic, minced

1/2 inch piece ginger, minced

1 tablespoon of lime juice

1 tablespoon soy sauce

1 teaspoon red curry paste

1/2 cup carrots, cut into matchsticks

2 tablespoons fresh basil

1 tablespoon fresh mint

1 tablespoon vegetable oil

3-4 large green lettuce leaves

In a medium pan add tofu. Dry fry over medium heat for about 5 minutes, tossing occasionally until all pieces are golden brown

Remove from pan and set aside. Add oil to pan and add mushrooms, garlic, ginger, soy sauce and curry paste. Cook until mushroom begin to release their juices, then return tofu along with lime juice to pan and stir to combine. Set aside.

Rinse and dry lettuce leaves. Chiffonade basil and mint. To each lettuce leaf add a few tablespoons of carrots, a large spoonful of tofu/mushroom mixture, and top with fresh herbs. 

Brown Rice Mushroom Burger

Continuing with the awesomeness that is burger week, we have a nice hearty burger, that is even brown like a real meat burger for you! This one combines protein packed quinoa and some ingredients you might find in a real beef burger like Worcestershire, garlic and onions. The deep brown color of the Worcestershire really make these have a nice color and the bright green parsley adds some nice freshness. They are a little more delicate than our last burgers, because there are no mashed beans for glue. But have a light hand and these are just as delicious! 

Brown Rice Mushroom Burgers

1 cup cooked brown rice 

1/2 cup cooked quinoa

1/2 cup oats

2 cups chopped mushrooms

1/2 yellow onion

3 garlic cloves

1/2 cup fresh parsley

1/2 teaspoon mustard powder

1 tablespoon Worcestershire sauce

1 egg

1 teaspoon hot sauce

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Preheat oven to 350 degrees. 

*You will want rice that is more on the sticky side. So add a little extra water when cooking :)

In a medium pan heat 1 tablespoon of oil over medium heat. Add chopped mushrooms, garlic, and onions. Cook for 15-20 minutes on medium-low until mushrooms have released their juices and onions are soft. Remove from heat and add to a food processor. Along with mushrooms add cooked rice, oats, parsley, and egg. Pulse until mixture is combined. 

Remove and add to a large bowl along with quinoa, Worcestershire, mustard, hot sauce, salt and pepper. stir to combine. 

Heat 1 tablespoon of oil over medium heat. Form 3 inch patties with hands and add to oil. Cook for about 3 minutes per side, until golden brown, then transfer to a baking sheet. These are a little more delicate then the last burgers, so flip with caution!

Bake in the oven for 15 minutes. This will make your burgers nice and crispy and mush more stable! 

Thai Chickpea Burgers

This is going to be burger week! YAY! I am actually going to do more than one post and a few will be burgers! The biggest complaint about vegetarian burgers I have is that the usually fall apart and don't really hold up to be put on a bun. 

I saw this show on the food network called "You gotta eat here!". It is like a Canadian version of Man vs. Food, but with out the challenges. So maybe more like Diners, Drive-Ins and Dives. Either way, it sounds like I watch too much Food Network.  

There was a cool place featured called Boons Burgers, and it was totally vegetarian! They had so many cool veggie burger combinations it really inspired me to make a few different kinds of veggie burgers to expand my options.  This is an exotic burger with curry, cilantro, and cumin. A much needed change from the average burger ingredients. I actually caught my husband in the kitchen eating one right out of the oven. With nothing on it. BAZINGA!

Thai Chickpea Burgers

1 can chickpeas. drained

1 cup quick cooking oats

1 cup cooked quinoa

1/2 cup onion

1/2 cup red bell pepper

1 tablespoon minced garlic

1 tablespoon grated ginger

2 teaspoons red curry paste

1/2 teaspoon chili paste

2 teaspoons soy sauce

1/2 cup fresh cilantro

1 egg

2 teaspoons honey

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cumin

Preheat oven to 400 degrees

I could literally eat these with a spoon!

In a food processor add:

 chickpeas, 1/2 cup oats. onion, bell pepper, garlic, ginger, curry paste, chili paste, egg, honey, soy sauce, salt, cumin, and cilantro. Pulse until mixture is smooth. 

Add to a large bowl and add remaining 1/2 cup of oats and 1 cup of quinoa. Stir together until mixture is uniform. In a large pan heat 2 tablespoons of oil over medium heat. Once oil is hot. form 1/3 cup of mixture into patties and add to pan. Cook for 2 minutes on each side. 

Place on a baking sheet and cook for 10 minutes until nice and crispy. These hold up so well, do not fall apart at all, and have a great spicy kick! I love them with barbeque sauce or a yummy curry mayo. 

Sun-Dried Tomato and Basil Pesto Spaghettini

You can definitely tell when I get hooked on something. This week I needed (more like wanted) to use the sun-dried tomatoes in my fridge. I also bought some basil to make fresh spring rolls with and had some left over. There is hardly a better combo and I haven't made fresh pesto in forever....probably because it's messy and I don't usually eat pasta. But this was so good I barely shared...

Sun-Dried Tomato and Basil Pesto Spaghettini 

1 cup basil leaves

1/2 cup parmesan cheese, grated

2 cloves garlic

1/2 cup sun-dried tomatoes, in oil

1/2 teaspoon salt

1/8 teaspoon pepper

Whole wheat spaghettini pasta

Place basil, garlic, sun-dried tomatoes, salt and pepper in a food processor. Pulse until mixture begins to come together. If need, drizzle olive oil while pulsing. I found if I used the tomatoes in the oil they were packed in, it was more than enough, and also gave great flavor. 

Remove from food processor and stir in parmesan cheese and set aside.

I know what you are thinking....this looks....good?

Bring a medium pot of water to a boil. Add pasta and cook for 7-9 minutes, until al dente. Remove from stove and drain. Return to pot and stir in pesto, making sure to coat each noodle :) I used about 2 cups of pasta with the amount of pesto this made and it was perfect. 

Serve with freshly grated parmesan and garnish with basil leaves. 

Sun-Dried Tomato and Garlic Cauliflower Pizza Crust

I am sure you have heard of this pizza crust. A miracle to replace your gluten filled pizza nights. I have experimented with it quite a bit and have come up with the perfect ingredients and steps to make it delicious and able to be held in your hand like a real piece of pizza. I even gave my husband a slice for our "pizza night" and he said "Wow, this is good!" to which I replied...."Its made from cauliflower! HA!"Always the trickster.....anyways, here it is!

Sun-Dried Tomato and Garlic Cauliflower Pizza Crust

1 1/2 cup cauliflower florets

1/2 cup reduced fat mozzarella, grated

1/4 cup parmesan, grated

3 cloves garlic

2 tablespoons sun-dried tomatoes, diced

2 eggs

1/2 teaspoon no-salt vegetable seasoning

Preheat oven to 450 degrees. 

Place cauliflower and garlic in a food processor and pulse until it resembles a coarse sand. Remove from food processor and place on a paper towel. Place another paper towel on top and squeeze out all of the excess moisture you can. This may be the most important step. If your cauliflower is not adequately pressed you will have to eat your pizza with a fork. Still taste good, but not really pizza! 

After pressed add to a large mixing bowl. Add cheeses, eggs, sun-dried tomatoes and seasoning. Stir well to combine. 

Spoon mixture onto a no stick baking sheet, or prepared pizza pan. Using your hands, form into a round around 1/2 inch thick. Bake for 15-20 minutes, or until edges are golden brown and middle is set.

After this your can freeze it or make a pizza right away. Just top like a regular crust and bake for about 10 minutes at 400, until your cheese is melted.

Chili-Lime Sweet Potato and Black Bean Tacos

I have been seeing these everywhere lately! It is like I was meant to make them or something. Foodgawker, Pinterest, on a cookbook cover at the grocery store. So I thought I would give it a try, since it is a great vegetarian meal. You can top these with any of your favorite toppings. I think cheddar cheese and avocado would be great too. 

On a side note.... I have had Pinterest for a while now, but only recently started to use it. Holy time waster.. it is  addicting. But what a great way to get creative ideas for food, home, beauty, and fashion! If you haven't tried it yet (which I am sure you have) check it out!!

Chili-Lime Sweet Potato and Black Bean Tacos

1 large Sweet Potato

1 can black beans, rinsed and drained

10 small corn tortilla

1 tablespoon fresh or jarred jalepeno, minced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon pepper

4 green onions, sliced

1 lime

Handful Cilantro

10 small corn tortilla

Peel sweet potato and dice into 1/4 inch cubes. Place cubes in a medium pot and cover with water. Bring to a boil and boil for 10-12 minutes, until cooked through. Drain potato and set aside. 

 Cut lime in half. Set aside one half for garnish. 

In a large pan heat 1 tablespoon olive oil over medium heat. Once hot add sweet potato, chili powder, cumin, jalepeno, garlic, juice from 1/2 lime, salt and pepper. Sautee for 5 minutes until some potato pieces are beginning to brown. 

In a small pan heat a small amount of oil or butter. Fry each tortilla for 1-2 minutes on medium on each side. You can definitely leave this step out, but warm tortillas are the best!

To assemble place a spoonful of sweet potatoes, and a spoonful of black beans on a tortilla. Top with green onions, cilantro, and a squeeze of lime juice!

Black Bean and Sunflower Seed Burger

 

This may just be the perfect veggie burger. I got the inspiration from this awesome vegan food blog called "Oh She Glows". I posted her link below. I tweaked it a bit, adding curry powder and Sriracha hot sauce to brighten it up, un-vegan-ing it (definitely not a word), and omitting a few ingredients. But this combination is not too mushy, does not fall apart, and even the meatiest of meat-lovers will like it (aka my husband and dog).  This is also just in time for the holidays. It is a great break from eating cookies and pumpkin pie for lunch. Unless that is just me.....

Oh she glows veggie burger recipe

Black Bean and Sunflower Seed Burgers

1 cup black beans

1/2 cup bread crumbs

1 cup oats

3 tablespoons flax seed

1 egg

1/2 cup sunflower seeds

1/2 cup onion

1 cup grated carrot

1/2 cup parsley

2 garlic cloves

1 teaspoon cumin

1 1/2 teaspoon chili powder

1 teaspoon yellow curry powder

1 teaspoon Sriracha hot sauce

1 tablespoon soy sauce

2 tablespoons olive oil

Salt and pepper to taste

In a large bowl add rinsed and drained black beans. Using the back of a fork mash beans so they are slightly mashed.

To that add bread crumbs, oats, flax seed, egg, and sunflower seeds. 

Dice onions, mince garlic, and chiffonade parsley. Add to bowl, along with shredded carrot. Mix well, then add all of your spices, sauces, and 1 tablespoon of olive oil. Mix well again.

Form into patties 1/2 inch thick and about 3 inches wide. Heat medium pan with 1 tablespoon olive oil to medium heat. 

Fry patties 4-5 minutes on each side, or until golden brown. 

These burgers have texture, taste, and don't fall apart! What else do you need in a veggie burger?

Creamy Butternut Squash Soup

This may be the simplest, and most delicious recipe for butternut squash soup ever. You will not believe how flavorful it is, with the little amount of ingredients and effort you have to put in. Any addition would be great, I'm sure, but you honestly need only these 6 ingredients. You can make a bunch and freeze it, or make a small batch for dinner. It is prefect for a chilly fall night, and even Oscar liked it. But he also eats garbage and other unmentionables. So that is not really a compliment. Just give this orange beauty a try and you will not be disappointed! 

Creamy Butternut Squash Soup

1 butternut squash, peeled and cubed

1 large yellow onion, diced

2-3 carrots, peeled and diced

4 cups chicken broth

1/4 cup milk or light cream

2 tablespoons butter

Salt and Pepper

In a large pot heat butter over medium heat. Add onions and carrots and cook until both begin to soften.

Add butternut squash and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 30-40 minutes, until squash is easily pierced with a fork.

Pour all ingredients into a blender, or use a immersion blender. Blend for around 1 minute, until completely smooth with not chunks. Return to pot and add milk. Stir to combine.

This would be delicious with some crunchy croutons or crusty bread!

Semi-Homemade Salmon Cakes

If you have ever seen Semi-Homemade with Sandra Lee on the Food Network, then you know how awesome her concept is. Her show is all about using a few pre-bought and prepared items from the grocery store, and combining them with fresh ingredient. The product is usually delicious, and takes 1/2 the time a regular meal would take. She is also a total mom-babe. I want to be like her when I grow up. 

Anyways, now that I am done creeping on Food Network stars, let me just say that I usually don't cook this way, only because it makes me feel like a fraud when I serve it to people and say "I made this!" But I had some leftover Stove-Top Stuffing (my equivalent to crack) and leftover salmon. I have seen my dad do this once, so I thought I would give it a try! So delicious and way less work that a standard salmon cake. 

Semi-Homemade Salmon Cakes

1 cup cooked salmon

1 1/2 cups cooked stuffing

1 stalk celery

2 green onions, sliced

1 clove garlic

1 tablespoon Dijon Mustard

1 egg

1 tablespoons olive oil

Salt and Pepper

In a medium pan heat 1 tablespoon olive oil over medium heat. Chop celery into small pieces, mince garlic and add both to pan. Cook for 2-3 minutes or until celery has begun to soften. Remove from heat. 

In a large bowl add stuffing, salmon, mustard, green onion, egg, salt and pepper, and cooked celery and garlic. Using a fork, slowly mash together, flaking the salmon in the process. Do not over mix, or salmon will be mushy and not flaky. 

Return empty pan to heat and add enough oil to lightly coat the bottom. Using your hands, form small patties and add to pan. Cook for 2-3 minutes per side on medium heat, until golden brown. Flip patties and repeat. 

Remove from heat and serve your salmon cakes with your favorite sauce.!

Mushroom & Cheddar Polenta Stuffed Squash

I guess it's Fall now. I have broken out the gourds and the oven warming the house is no longer a nightmare. So a combination of the 2 would only be right for a fall time dish, right? This twist on a stuffed vegetable is a much needed change from a stuffed bell pepper or tomato. If you have never cooked polenta before, prepare for an arm workout. The constant stirring is a bit tedious, and really prevents any picture taking, but creamy cheddar polenta is worth it! If you can't find polenta, coarse ground corn meal works well, and cooks much faster. So bring on the yellow leaves and cool nights, because cooking winter squash is now acceptable. 

  

Mushroom & Cheddar Polenta Stuffed Squash

1 1/2 cup vegetable or chicken stock

1/2 cup polenta or corn meal

1 cup cheddar cheese, shredded

1 cup mushrooms

3 green onions

3 cloves garlic

1 tablespoon olive oil

1 small butternut squash or large acorn squash

Preheat oven to 350 degrees. 

Slice squash in half lengthwise. Scoop out seeds and place cut side up in a baking dish. Brush lightly with olive oil and cover tightly with foil. Place in oven and bake for 20 minutes. 

While squash is cooking start on your polenta. First mince garlic and chop mushrooms, and add to a small pan along with 1 tablespoon olive oil. Saute until mushrooms release their liquid. Remove from heat and stir in sliced green onions. 

In a small pot bring chicken or vegetable stock to a boil. Slowly add polenta or cornmeal whisking quickly to prevent clumps. Cook according to direction until polenta is done, remove from heat and whisk is cheese and mushroom mixture. 

Remove squash from oven and spoon polenta into the holes where seeds used to be. Place back into oven, and bake uncovered for 15-20 more minutes, or until squash is tender and easily pierced with a fork. 

Sprinkle with parsley, more cheese, or breadcrumbs and enjoy this delicious Fall dish!