Noodle(less) Veggie Pad Thai

You won’t even miss the noods.

Promise.

I don’t know. You be the judge. Do you miss them in there?

Ok, full disclosure. I pretty much got this recipe from the Minimalist Baker blog. I made it probably 9 zillion times, made a few tweaks, removed the tofu and this is how I like it best. So I wanted to document it here for future reference.

Ok, here are the deets.

What you need:

Ingredients-

SAUCE:

1. 2.5 tbsp almond butter

2. 2 tbsp coconut aminos (can totally sub soy sauce or Tamari!)

3. Juice from 1 lime

4. Pinch red pepper flakes

5. 1tbsp maple syrup

VEGGIES:

– 1/2 head of cabbage, sliced thinly (think noodle-ish looking strips

– 1 med orange bell pepper

– 4 long carrots, shaved with a peeler (see image below)

– 6 large collard leaves, stems removed (roll them lengthwise and then slice them thinly to create mor noodle like strips (also see image below)

– 1/2 tsp fresh grated ginger

– 1 tsp coconut aminos

Instructions:

1. Blend all sauce ingredients in a high powered blender. Once incorporated add a little bit of warm/hot water (1/4c or so) so the ingredients will emulsify a bit. You will notice the sauce changes color. You can also totally whisk the ingredients together, I just blend it because sometimes nut butters annoy me to whisk! Im lazy and high maintenance, what can I say?

2. For the veggies, heat a large skillet over medium heat and add about 1 tsp sesame oil and add your cabbage and bell pepper for about 2 minutes. Add the 1 tsp coconut aminos

3. Add the collard green strips and carrots. Sauté for a couple more minutes and then add the almond butter sauce mixture.

4. Toss to coat evenly and sauté for a couple more minutes. Feel free to taste here to see if you like the flavors. You can always squeeze in a bit more like for tartness, maple syrup for sweetness or the aminos for a saltier palate 🥰

Curry Zoodle Soup

BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.

I should really call this “Forget your Troubles Soup…”

Go ahead. Give it a whirl. You will need…

Ingredients:

2 zucchini’s

1c bone broth

1 tbsp Fish sauce

1tbsp thai red curry paste

1tsp lemongrass paste

1tsp ginger paste

3/4c coconut milk

1 tsp turmeric

*opt siracha to taste

Directions:

1. Spiraling/noodle-ify the zucchini’s

2. Heat a large pan over medium high heat.

3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.

4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)

5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!