Raw Zucchini Noodle Pad Thai Salad
Yields: 6-8 servings plus extra sauce
1 cup of Purple Cabbage, thinly sliced
1 cup of Green Cabbage, thinly sliced
1 medium Zucchini, spiralized
1 Bunch Cilantro Leaves, de-stemmed and chopped
Optional add ins:
Carrots, thinly sliced
Bell Peppers, chopped
1 Pkg Kelp Noodles, soak, rinse and chop
Creamy Almond or Peanut Sauce
1 cup Raw Almond or Peanut Butter
2 Tbsp Fresh Ginger, grated
1/2 cup Filtered Water
4 Tbsp Raw Coconut Vinegar
2 Tbls Pure Maple Syrup
1 Tbsp Nama Shoyu, Tamari or Braggs Coconut Aminos
1 Tbsp Toasted Sesame Oil
2-3 Cloves Garlic
1 tsp Chilli Flakes or 1/2 a Serrano Chile
- Drain kelp noodles from the liquid in the package and rinse.
- Slice, chop, grate, ect...) vegetables into extra large bowl then add kelp noodles.
- Mix sauce ingredients in bowl or blender, until smooth and pour generously over ingredients until well coated. Allow time (15 min and upward) for sauce to incorporate into the noodles!
- Keep any extra sauce in a glass jar with tight fitting lid for up to 5 days refrigerated. Pad Thai will keep for 2 days. It is best to keep the sauce and vegetables separate, add the sauce just prior to eating.
1 cup water, plus more for soaking the noodles
1 10-oz. package rice noodles or ramen-style noodles
2 Tbsp. olive oil
2 cloves garlic
1/2 12-oz. package extra-firm tofu, drained and cut into chunks
4 Tbsp. soy sauce
2 Tbsp. peanut butter
Juice of 2 limes
3 Tbsp. sugar
Sriracha, to taste
Sliced green onions, for garnish
Chopped peanuts, for garnish (optional)
- Fill a large microwave-safe bowl with water and heat in the microwave until boiling. Carefully submerge the rice noodles in the water and let soak for about 15 minutes.
- In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks. Drizzle 1 tablespoon of the soy sauce over the tofu and sauté until golden brown.
- In a small bowl, whisk together the peanut butter, lime juice, sugar, Sriracha, remaining soy sauce, and 1 cup of water.
- Add the soaked noodles and peanut butter mixture to the tofu and cook through, about 5 minutes.
- Garnish with sliced green onions and chopped peanuts and serve right away. Enjoy!
1 tablespoon canola oil
1 garlic clove, minced
1 onion, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
2 teaspoons cumin, ground
3 cups butternut squash, peeled, in 1-inch dice
2 cups water
1 cup diced canned tomatoes with chilis, drained
2 cups black beans, cooked
1 cup red kidney beans, cooked
1 cup great northern beans, cooked
1 cup black-eyed peas, cooked
1 cup pinto beans, cooked
1 teaspoon salt
1 teaspoon ground black pepper
Add the oil to a large stockpot over medium heat. Saute the garlic, onion, and bell pepper until softened, 8 to 10 minutes. Add the chili powder, cumin, and oregano and stir to combine. Add the squash, water, and tomatoes and bring to a boil, stirring to combine.
Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally. Season with salt and pepper.
Top with vegan sour cream if you like. Toffutti is a great brand!
1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
juice of 2 lemons
1/4 cup orange juice
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 1/2 teaspoon rosemary
2 garlic cloves, peeled and crushed
1 1/2 teaspoon soy sauce
dash of black pepper
Whisk all the ingredients but the tofu in a bowl to make the marinade.
Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.
Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.
Serves 2 to 3
2 cups red lentils (red really are the best as they get really mushy)
4 cups water or broth
1 large onion, very finely diced
3 cloves garlic, crushed
1 tablespoon oil
1/2 cup parsley, coarsely chopped
1/2 cup walnuts
1/2 cup breadcrumbs
1/2 cup ketchup
3 tablespoons soy sauce, or more to taste
3 tablespoons vegan Worcestershire sauce (such as Annie's), or more to taste
1 teaspoon Italian seasoning
1 teaspoon black pepper
salt, to taste
1/4 cup ketchup
1/4 cup brown sugar
- Preheat oven to 350 degrees F. Begin with placing red lentils and water/broth in a pot, and bring to a boil. Turn down heat to low and simmer, covered, until lentils are cooked and mushy - about 30 minutes. Stir occasionally.
- Meanwhile, in a food processor pulse onion and garlic until very finely chopped. Add to a heated pan with oil and saute until softened, about 5-10 minutes. Put aside.
- In the food processor, pulse walnuts and parsley until finely ground. Put aside. When lentils are done, add walnut mixture, onion mixture and all remaining ingredients to pot and mix well. Taste and season accordingly.
- Scoop into a loaf pan and bake for 45 minutes. Allow to cool at least 10 minutes before serving to set. If using optional glaze, during the last 20 minutes of baking, mix ketchup and brown sugar, and spread on top of loaf for a sweet and savoury glaze.
Source of recipe: This is inspired by Colleen Patrick Goudreau's "Old Fashioned Lentil Loaf" - this recipe has a bit of a stronger flavour and when you use red Lentils, it is virtually fool-proof to give you a dense, delicious lentil loaf that can slice very easily! Enjoy with some vegan mashed potatoes, sauteed kale and whatever else your heart desires. Perfect for the holidays or to impress non-vegan friends. My family is full of omnivores but I did make an entire Vegan Christmas feast for them last year, and this had rave reviews!
Makes: 1 loaf, feeds 4-6 very hungry people, Preparation time: 30 min, Cooking time: 45 min