Veggie Pad Thai.
Naturally Vegan and Gluten free
Whether you agree with the concept of global warming or not, you’ve got to admit the weather has been CRAZY these past couple of weeks. Last week we had a 75 degree day (thankfully I managed to spend some time at the beach with Calvin Klein), followed by an arctic plunge with bone chilling winds. One day I’m craving comfort food, the next something light and easy to digest. This recipe for Veggie Pad Thai is perfect in either situation…..which is a good thing since the roller coaster of temperatures and conditions is expected to continue…..it’s hearty enough to pass as comfort food, but there isn’t anything in it to weigh you down.
I taught this recipe in a Passover Cooking Workshop a couple of years ago (though it’s a fantastic recipe any time of year). It was when “zoodles” or spiralized vegetables were all the rage. In my book that’s still true….though I like to think my creativity has expanded the options tremendously. One of the things I quickly discovered when I was using raw veggies as my noodles was that if I didn’t cook them at all, they were too al dente for my taste–though I know lots of folks that love this dish completely raw. I found that heating the “noodles” even briefly took the edge off and turned the wide assortment of veggies I was using into something that legit could pass for noodles. Yay!
I had experimented with various brands of spiralizers and found one I preferred—–but I was hesitant to recommend that everyone in my workshops spend the money (or valuable kitchen space) on another gadget they may not use often enough to warrant that expense. So, I demonstrated how easy it is to use a julienne peeler to get the same result. I admit that I am a sucker for kitchen gadgets—-though, in my defense, I actually use the most of the gadgets I own on a fairly regular basis! So, if you have a spiralizer (or if you’ve just purchased the new kitchen aid attachment that does the spiralizing for you in no time) awesome……if you don’t, a julienne peeler will do the trick nicely. It may take a bit longer, but it will work just as well.
Although this recipe can take a bit of time to prep, the good news is that you can prep it in advance of when you need it—-and if you’ve got everything ready to go, you can make this dish in well under 10 minutes! You can also make the entire thing in advance and gently reheat in the oven. Personally, I like to make a batch of the dressing (which, by the way, is so yummy as a salad dressing, or a dip for raw cut up veggies, or a marinade for flaky white fish, or a dipping sauce for satay chicken…..)OK….maybe make a double batch of the dressing, and then I prepare the veggies and put them in a covered pyrex lined with paper towel in the fridge and then quickly toss together a fresh batch whenever I want some. When there aren’t enough prepped veggies for a batch, I add some lettuce and toss as a salad. Yum!
Since we can’t get off the weather roller coaster, the least we can do is prep some awesome and comforting healthy food to have on hand no matter what the thermometer says!