Eat the rainbow. This has been something that I’ve been working on lately. Eating foods that have a variety of colors and a variety of nutritional benefits. And this salad is just that. It is created with a rainbow of colors and delicious ingredients that […]
A Salad a Day. That’s been my jam lately. Eating one big ole’ salad each and every day.
Well, when you eat the same type of dish everyday, you need a little variety right? So, I got to thinking, what is my favorite kind of food to eat…
Answer: Thai Food
What is one of my favorite Thai dishes to eat…
Answer: Almost all of them! LOL!
But for real now, I love Pad Thai. Always have. One thing I don’t particularly like about Pad Thai, is that it’s usually a pretty oily dish at most Thai restaurants. And sometimes, there are very little veggies so it’s not a dish I order often but I just love the flavor.
I mean, come on, who doesn’t love peanut sauce?
So, today, I give you a healthy plant based spin on a traditional Pad Thai recipe. You can eat this as a main course or it would pair great with some soup like Tom Kha (which actually is my favorite Thai dish).
As with most of my recipes, this is a whole food plant based dish, it’s oil free, requires minimal ingredients, takes minimal time, and it’s loaded with goodness.
Plant Based Pad Thai
- 2 Large Carrots julienned or spiralized
- 1 Red Bell Pepper thinly sliced
- 1 Medium Zucchini julienned or spiralized
- 1 Cup Red Cabbage thinly sliced
- 2-3 Green Onion thinly sliced
- 1 Tbsp Hemp Seeds
- 1 Small Cucumber thinly sliced
- 1/4 Cup Peanut or Almond Butter
- 1 Clove Garlic Minced
- 1 Juice of 1 Lime
- 2 Tbsp Coconut Aminos or Low Sodium Soy Sauce
- 2 Tbsp Water
- 2 Tsp Maple Syrup
Chop and slice veggies for salad. Add them all to a large bowl and mix together.
Next, make your dressing. Mince garlic and add all the rest of the dressing ingredients to a dish and mix until smooth. You can use a mini food processor or blender as well.
Once dressing is smooth and creamy add to salad, saving some for later use.
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When I made the decision to go plant based, one of the first meals I decided to create in the kitchen was a vegan cheese sauce.
This was a big deal for me. You see, before I went vegan, I wasn’t much of a cook. I mean, I used the microwave, I could heat things in the oven, I was really good at finding great restaurants in the area, but as far as making things from scratch…ya, that just wasn’t really my thing.
And my lack of kitchen skills showed in that first cheese sauce I created. I chose a recipe that was so complicated to follow. I think I was in the kitchen for like 2 hours and ended up with this sauce that tasted good but it was way too much. Too much flavor, too thick, it was too filling to put on pasta or even on veggies. Honestly, it sucked! And, I’ve never made it again.
But now, I can’t wait to get in the kitchen. I love creating new recipes, trying out new flavor combinations, and just seeing what I can come up with. It almost feels like a form of art to me. It’s relaxing and it’s fun all at the same time. I had no idea that there was this hidden talent inside of me until I made plants the center of my plate.
It’s safe to say that now, I’ve pretty much perfected your standard vegan cheese sauce, I’ve created a delicious spicy garbanzo bean cheese sauce, and I’ve created this nacho cheese dip that I have to hide from Adam when I make it because he will devour it in one sitting. LOL!
But recently, I’ve been seeing all these recipes for sweet potato cheese sauce and I knew that there was a new cheese sauce just waiting to find a place on this blog!
One thing that I love about this cheese sauce is that it’s nut free which makes it a low fat cheese sauce. But, because this sauce uses sweet potatoes, it’s still creamy and it naturally has the cheesy color that we all love.
This recipe requires minimal ingredients, minimal time and most importantly, it tastes delicious!
Sweet Potato Cheese Sauce
- 1 Large Sweet Potato
- 1 Cup Dairy Free Milk
- 1 Tsp Braggs Liquid Aminos or Soy Sauce
- 1 Tbsp Hemp Seeds
- 1/3 Cup Nutritional Yeast
- 1 Tsp Yellow Mustard
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- Salt and Pepper to Taste
Chop sweet potato into small chunks and boil until fork soft. Once soft, remove from heat and drain.
Add all ingredients to a blender and blend until smooth and creamy. Add more milk if needed, 1 tbsp at a time. Adjust seasonings to your liking.
Add sauce to pasta, broccoli, potatoes, or use as a cheese for nachos.
If you were to ask me what I really eat…
I’d give you an honest answer and say smoothies, soups, salads and Buddha Bowls.
These are my go-to meals.
Don’t get me wrong, I’ve obviously made all the other recipes on this blog and plenty more but, like I’ve said time and time again, I like simple and easy meals that don’t require a lot of ingredients or time in the kitchen.
Hence… Buddha Bowls.
There are so many different ways to make Buddha Bowls. You can make a Sushi Buddha Bowl, a Tex-Mex Buddha Bowl, really, as long as you have a variety of ingredients that you are throwing into a bowl, you can pretty much call it a Buddha Bowl.
I usually like mind with greens, beans and either a starch or a grain.
This Tex-Mex Rice is the perfect way to jazz up any Mexican styled bowl. It’s got a little spice and kick to it without being overwhelming. And, it’s got a complex enough flavor profile that you can get away with doing just the bare minimum with your other ingredients.
For this recipe, I cooked the rice until half of the water was absorbed and then I added in the can of tomatoes. I then left the rice uncovered, for the extra liquid evaporate, and you end up with a thick rice mixture and not soup.
I like to add beans and greens to my Buddha Bowls. You could also add diced peppers, sauteed squash or zucchini, or even some mango salsa. Get creative and find a combination of ingredients that you love.
Alright, enough chit chat. It’s time to get cooking!
Tex-Mex Rice for Buddha Bowls
- 1 1/2 Cups Brown Rice
- 2 3/4 Cups Water
- 1 Can Diced Tomatoes
- 1 Tbsp Chili Powder
- 1 Tbsp Nutritional Yeast
- 1 Tsp Cumin
- 1 Tsp Crushed Red Pepper Flakes
- 1/2 Tsp Paprika
- Salt and Pepper to Taste
Cook rice according to instructions on package. Once half of the water is absorbed, add in the can of tomatoes and the rest of the ingredients. Leave rice uncovered, simmer and stir occasionally.
Allow to simmer until rice is thick and has a creamy consistency. You don't want a soup here, you want it to be thick. Add 1-2 tbsp of water at a time as needed until you reach desired consistency and rice texture.
Add rice to plate or bowl and enjoy!
Click the play button below to listen to Nurse Kristin’s interview with Jeannine: One thing about a vegan diet that I find really interesting is how many subcultures there are within it. There are plant based vegans, vegans who follow a fruit only diet, there’s […]