Rich Vegan Pad Thai
It’s so cold out there — it’s nice to have a hot, creamy, rich entree for dinner. This dish has plenty of calories, but is loaded with protein (tofu, peanut butter) & vitamins (veggies) as well. And it has a delicate texture and flavor. Thanks to the spices and herbs, it’s more digestible than the average mac & cheese or shepherd’s pie.
Soak 2/3 large package of rice or cellophane noodles in warm water for 5-8 minutes, then boil for 5 min and drain. Saute chopped zuchini, green onions, mushrooms (I used Shiitake), 2 T. fresh minced ginger, 2-4 garlic cloves and 2-3 T minced jalapeno (or other hot pepper) in a saucepan. (Add any other veggies that are appropriate: snow peas, water chestnuts, eggplant, mild peppers, etc). When crisp tender, take off heat. Create a sauce by blending together 1/2 can organic lowfat coconut milk. 14/-1/3 c. crunchy peanut butter (must be un-processed, organic), curry paste or powder to taste, salt, black pepper and hot sauce. Add chopped Thai basil if available. Simmer on very low heat until heated through, then add 2 carrots sliced with a peeler & 1 package cubed tofu. Stir the vegetables into the sauce then toss with the hot drained rice noodlles. Adjust seasoning. Garnish with Asian seasoned salt, black sesame seeds or basil leaves. Serve with hot tea with fruit for dessert (mango if available).