No peanut satay 

I drummed this recipe up while I was wondering what to do for yet ANOTHER dinner salad. In our house, most of the time but definitely during prep season our last meal of the day is a salad. We harness the most beneficial nutrients of all of the raw vegetable ingredients simply by not cooking them at all.

Flavours are crisp, clean and robust every time.

For this particular salad I was craving something a little Thai but didn’t want to use peanut butter as I have that as a staple at least a couple of times per day. I also wanted to avoid peanut butter so that this recipe could be accessed by folks who may have moderate to severe nut allergies.

The flavours at the end of the day are not 100% Thai Peanut sauce (obviously) but are a great second runner up in my books.

The bowl itself contained snap peas, spiralized zucchini noodles, red peppers and mushrooms. Macro-nutrient wise dinner was still on point for prep.

Ingredients: 

1 tablespoon Mugi miso

3 tablespoons Sun Butter

1/4 – 1/2 teaspoon  hot pepper oil (this stuff is HOT so choose your own adventure)

3 tbsp hot water – add as needed to create smooth consistency

2 cloves raw garlic

1/4 tablespoon coconut manna / coconut butter

Method: 

Place all ingredients in wide mouth mason jar & blend with hand blender.

If you do not own a hand blender then simply ensure that you utilize a garlic press or dice the hell out of your garlic to ensure it’s all mixed up nicely.

I topped a great hot salad which included some new lightly seasoned Tofurky for a vegan protein option.

Nutritional Info: 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 317
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 332 mg 14 %
Potassium 635 mg 18 %
Total Carbohydrate 54 g 18 %
Dietary Fiber 5 g 20 %
Sugars 3 g
Protein 13 g 25 %
Vitamin A 1 %
Vitamin C 80 %
Calcium 28 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

Advertisements

Vegan Vietnamese Vermicelli

Well, the time has come. After trying out some suck factor 11 recipes, I had to go on my own here to create a great noodle bowl. Missed ’em, love ’em, now you can love them again too. This should be a dish completely full of flavour and flair.

Ingredients: 

One pack vermicelli or angel hair noodles or any type of Asian noodle you enjoy – gluten free too!

One cup vegetable soup broth
Half yellow onion
Half yellow pepper
1 large carrot diced
Handful of snap peas sliced thinly
Handful of pea shoots diced
Two handfuls green leaf lettuce
2 green onions chopped

One celery rib sliced thinly with knife or mandolin
1/2 cup crushed cashews
1 teaspoon soy sauce 
1 tablespoon oil of your choice for cooking. I recommend coconut or grapeseed.
5 fresh basil leaves
5 fresh mint leaves
Fresh cilantro to top

Method: 

Thinly slice all veggies and herbs, mix and set to side.

Place lettuce leaves at bottom of medium-sized bowls.

Place cashews in small dish and coat with soy sauce, toss often to thoroughly soak and coat.

On stovetop put tablespoon of oil in pan and heat to medium-high. Add diced onion and cook on high for 5-7 minutes. Once browning begins, turn down to low and cook for at least another 15 minutes or until onion bits become crunchy. Once they are brown as heck and crunchy, set aside or place in pinch bowl for garnishing later.

Bring veggie soup stock to a boil and add noodles. Boil until softened, strain and cut in half to make for easier eating.

Place noodles on lettuce, layer veggie / herb mix, then cashews, then onion bits then cilantro.

Top with FAUX FISH SAUCE & serve hot.

Serves 2 medium/large helpings. 

Faux Fish Sauce – Vegan

Ever since I stopped eating meat to save the planet – yes, that’s REALLY why – one thing I’ve longed for is a decent replacement for fish sauce. This isn’t the exact flavour, but will definitely more that do in any Vietnamese recipes.
This one is a *bit* spicy but nothing to write home about, or to get the nearest topless fire crew involved about.
Ingredients: 
1 tbsp Rice vinegar
3 tbsp agave nectar – or as much as you like!
1 Jalepeno chopped or sliced – habanero if you like it hottttttt
2 cloves diced garlic** updated ingredient
1/2 large shallot sliced thinly** updated ingredient
Juice of 2 medium limesLime
1 pinch Himalayan salt
Method: 
Mix all ingredients together, let stand for 1/2 a day or longer for great flavour.