Vegan Pad Thai Thai Sauce
- 1/4 cup raw almond butter
- 2 garlic cloves
- 2 tablespoon fresh lime juice
- 2 tablespoon tamari
- 2 tablespoon water
- 2 1/2 teaspoon pure maple syrup
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 medium Zucchini, spiralled
- 2 large carrots, spiralled
- 1 red pepper, spiralled
- 1 cup thinly sliced cabbage
- 3/4 cup frozen edamame beans
- 3 green onions, thinly chopped
- 1 tablespoon hemp seeds
- 1 tablespoon sesame seeds
- 3/4 cup chopped peanuts
1. Combine Thai Sauce ingredients in food processor and let sit while preparing vegetables
2. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
3. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.
4. Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on Thai Sauce and enjoy!
- 1 package dry rice paper
- 1 package rice vermicelli noodles cooked
- 1 1/2 cups mushrooms diced, thinly sliced
- 1 1/2 cup basil leaves, de-branched
- 1/2 cup fresh mint, de-branched
- 1 1/2 cups bean sprouts
- 1/2 cup green onions, thinly sliced
- 2 carrots, thinly sliced
- 1 english cucumber, thinly sliced
1. Place rice noodles in a large pot of boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Prep veggies by cutting into thin long pieces to fit into the rice wrapping paper
3. Pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are not successful.
5. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer veggies. (I also like to add the Avocado Mango Salsa to give a little bit of sweetness) From the bottom gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Avocado Mango Salsa
1. Mash Avocado into a mixing bowl and add mango, red onion, tomato, jalapeño and Thai Chilli Sauce.
2. Mix together and serve with spring rolls.
- 1 medium ripe avocado
- 1 mango, diced into small chunks
- 1 small red onion, diced into small chunks
- 1 small tomato, diced into small chunks
- 1 green jalapeño, minced
- 1 tablespoon Thai Chilli Sauce
- 1 1/2 tablespoon ground flax + 3 tablespoon water
- 3/4 cup brown rice flour
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 tablespoon salt
- 1/4 tablespoon baking soda
- 1 cup Earth Balance butter
- 1/2 cup non-dairy chocolate chips
- 1 cup brown sugar
- 1 tablespoon vanilla
- 1/2 cup finely chopped walnuts
1. Preheat oven to 350F. In a small bowl, whisk together the ground flax and water and set aside.
2. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, and baking soda
3. In a large microwave safe bowl, add chocolate chips and Earth Balance then melt in microwave for about 45 seconds until melted. Stir well then add in flax egg, sugar, and vanilla.
4. Pour wet mixture over dry mixture and stir well. Now fold in the walnuts.
5. Scoop batter onto greased/oiled pan and spread with hands until smooth and even.
6. Bake for 33-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. Make sure you are careful when cutting as they are very crumbly! Enjoy with Coconut whip cream, cinnamon, and cardamon.
Coconut Whipped Cream
- 1 can full fat coconut milk
- 1/4 cup icing sugar
1. Place a can of coconut milk in freezer for 2 hours.
2. Take can out of freezer and let thaw for about 30 minutes.
3. Scoop off the coconut fat that is on top and put into a mixing bowl, leave the liquid contents in the can. With a hand mixer whip together icing sugar and coconut fat until desired consistency.
4. Serve on top of brownies and enjoy!