Monday, June 30, 2014

Raw Pad Thai

Hi Friends!

I hope you're keeping cool! I think the temperature in my neck of the woods reached 39C or something crazy like that. I'm definitely thankful that I have central air conditioning in my home. Especially for Patchie, I don't think that old girl can take too much heat and humidity!

See what I mean? She's too used to living in the lap of luxury. But, enough about her, let's get on with my super easy recipe!

Since summer is in full swing and the temperature will only continue to rise, who actually feels like turning on the oven? Or even the stove for that matter? Not me, that's for sure! My summer menu is always filled with an abundance of raw food; from smoothies in the morning, to salads in the afternoon, to some sort of veggie dish at night, and fruit in between. I love to eat the rainbow and it's so much easier in the summer! Which brings me to my super yummy recipe. I know there are many different Raw Pad Thai recipes on the interweb and I encourage you to have fun and experiment. I've been making this one on and off for a couple of years and I make it slightly different each time. Usually I use some sort of nut butter in the dressing, but not this time. I think this was my favorite way which is why I wanted to share it with you guys.

Raw Pad Thai
1/2 cucumber or 1 zucchini cut into thin strips
1 carrot, peeled & julienned
1/2 bell pepper (orange, red or yellow), julienned 
1 green onion, finely chopped
1/4 red onion, finely chopped or sliced into thin strips
handful of parsley, chopped
small handful sprouts 
1 tbsp hemp seeds or sesame seeds (optional)
1/2 lime, juiced
2 tablespoons coconut aminos

Pad Thai Dressing
1/2 - 1 avocado (I used 1)
1 clove garlic
1 inch fresh ginger, peeled and grated
2 tablespoon coconut aminos 
1/2 lime, juiced
1 tablespoon apple cider vinegar
1 teaspoon agave nectar

I used my mandoline to help everything come together quickly but you can use a vegetable peeler if you don't have one. Cut away the top and bottom of the zucchini and then slice it on the mandoline or with your peeler. Stack the strips together and slice them lengthwise 2 or 3 times depending on how wide your zucchini is. *Hint* This is also how you make "zucchini linguine". :-) Place the zuchini and the rest of the veggies in a bowl. Add the parsley, lime juice, and tamari to the veggies and give it a toss with your hands. Let this marinade anywhere from 10 minutes to an hour. I let mine hang out in the fridge for about an hour because I like the carrots to get a bit soft. While the veggies are marinating, make the Pad Thai Dressing.

For the dressing, add all of the ingredients to a blender and process until smooth and creamy. Take your veggies out, drain the marinade and squeeze some of the excess liquid from the veggies. Place them in a new bowl, or use the same one (and save yourself from washing more dishes!) and take about 2 tablespoons of the dressing and mix it in with your hands, ensuring that all the veggies are coated. Garnish with sprouts and hemp/sesame seeds, serve and enjoy!

** The extra Pad Thai Dressing will last in the fridge for a couple of days. Use it as a dip for veggies!

If you do feel like turning the oven on, feel free to add some baked tofu...


Happy Monday everyone! Stay cool!

Ves xx

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...