Monday, January 21, 2013


    Pad Thai is one of my absolute favourite comfort foods and this raw vegan recipe certainly does the trick! Before I went vegan I easily ate pad thai at least once a week. I always ordered the vegetarian with extra tofu. This meal was delicious but always left me feeling tired and bloated. I eat the same portion, if not more, of the raw recipe and feel energized and satisfied post meal. 
     The following Pad Thai recipe has been inspired by Mimi Kirk's recipe in "Live Raw" which is a wonderful book with many awesome recipes! This recipe serves 2-4 people, depending on how little or how much you want to eat :)
- 4 zucchini
- 2 parsnip
- 1 carrot
- 1 pepper (red or yellow)
- 3 green onion
- 1 persimmon  
- 2 tbsp sesame seeds

1. Peel zucchini and parsnips.Use spiralizer and make noodles with with zucchini and parsnips. 
2. Use peeler to make thick shavings of the carrot.
3. Chop pepper, green onions and dice the persimmon. 
4. Add sesame seeds and mix all ingredients in large bowl.   

- 1 1/2 cup cashews
- 1 cup water
- 1/2 cup basil leaves
- 1 tbsp sesame seeds  
- 1/4 cup agave 
- 1 tbsp apple cider vinegar
- 1 tbsp Bragg's Soy Sauce
- 1/8 tsp ginger powder
- 1/2 jalapeno, diced 
-  pinch sea salt
-  pinch pepper 

1. Soak cashews for 3 hours. 
2. Add all ingredients to food processor and blend until smooth. 

Noodle Salad Ingredients
Noodle Salad before Dressing
Pad Thai
   Pad Thai with Red Peppers 

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