Meatless Monday: Vegetarian Pad ThaiNov. 7th

One of the biggest changes we’ve made has been eating WAY less meat. These days, we eat grass fed beef once (maybe twice tops) per week. Ground beef is our preferred selection since it’s less expensive than the other cuts leaving us plenty of money to put toward organic veggies and pantry staples. Even though we were big meat eaters, I can tell you that we don’t miss it and actually enjoy the diversity of our farm fresh seasonal vegetables.

I’m actually not a Pad Thai fan. I don’t like fish or any type of seafood either. Jen, on the other hand, loves Pad Thai. So needless to say, I was curious as to how she thought it tasted. “One of the best Pad Thai’s – if not, the best” she yelled. Yay! I must say it was really good and super nutritious. Give it a whirl. Be sure to drop us a comment.

Radical Homemaker Quick Tip
Some like it hot.  For those of you who do, add some Simply Organic Crushed Red Pepper and/or a few drops of Food for Thought Righteous Cherry Habanero Hot Sauce – amazing!

This recipe fed the four of us for dinner plus three peanut butter jars of leftovers – hello lunch! There was also a half cup of the peanut sauce remaining, which could be added to the leftovers should you want a little extra sauce. If you’re cooking for two half the recipe.

Use This
1 cup TruRoots Sprouted Mung Beans
3 cups warm water
1 cup Nutiva Coconut Manna, melted
½ cup Living Harvest Tempt Unsweetened Original Hempmilk
1 cup Once Again Smooth Peanut Butter
½ cup Coconut Secret Raw Coconut Aminos
½ cup Lakewood Pure Lime Juice
2 tablespoons Bionaturae Tomato Paste
1 box Ancient Harvest Quinoa Pasta Linguine, prepared according to package directions
2 cups assorted organic veggies (broccoli, tat soi or bok choy, spinach, etc.)
1 medium organic carrot, cut into ribbons using a potato peeler
3 tablespoons organic butter
1 organic onion, diced
4-6 cloves organic garlic, minced
2 Mediterranean Organic Red or Yellow Peppers, chopped fine
½ teaspoon Simply Organic Cumin
½ teaspoon Simply Organic Coriander
¼ teaspoon Simply Organic Cayenne
¼ cup Tierra Farm Agave Ginger Cashews, chopped
¼ cup organic cilantro, chopped (optional)
¼ cup organic green onions or chives, chopped (optional)

Do This
1. Soak mung beans in three cups of warm water for 45 minutes.
2. While mung beans are soaking prepare sauce in a small bowl. Combine manna, hemp milk, peanut butter, coconut aminos, lime juice, tomato paste and half the garlic; mix well. Place to the side.
3. Melt butter in a small pan over low-medium heat. Add onion and cook for 5 minutes or until onions are soft.
4. Add remaining garlic, peppers, cumin, coriander and cayenne; mix well and cook for 3 minutes to heat through.
5. Prepare pasta according to package directions. Just before you shut the heat, add veggies to boiling pasta water. Stir and cook for one minute. Strain and return to pot.
6. Add onion mixture, sauce and cashews to the pasta; mix well to combine.
7. Finish with cilantro, green onions and chives (if desired).

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