By using vegetable noodles instead of rice noodles in this pad Thai, we amped up the nutritional value and visual appeal of the dish without compromising on flavour.
To pack this recipe up for a weekday lunch, keep dressing separate and mix it in just before you’re ready to eat.
In medium bowl, whisk together Spicy Peanut Butter, tamari, lime zest, lime juice, lemongrass, ginger, coconut sugar, and water until well combined. Set aside.
Drain tofu, wrap in clean kitchen towel or a couple of layers of paper towel, and press to squeeze out some excess moisture. Cut into 1/4 in (6 mm) cubes and set aside.
Using a spiralizer, julienne peeler, or mandoline, cut daikon and carrots into long julienne vegetable noodles. Transfer noodles to large bowl and add bean sprouts, snow peas, red cabbage, green onions, cubed tofu, cilantro, basil, and sesame seeds. Drizzle with about half the dressing and gently toss everything together using your hands. Divide among serving bowls, drizzle with some additional dressing, and garnish with some extra sesame seeds, if desired.
This recipe is part of the Nut + Seed Butters collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.