vegan

Easy Sweet Potato Pad Thai

I love pad Thai and am often disappointed by the lack of vegetables in the dish. This recipe interested me because they use sweet potato noodles. I do not have a spiralizer, instead I did a julienne cut on the sweet potatoes and the dish turned out well.

Ingredients

For the dressing: 

3 tablespoons unsweetened and smooth peanut butter

3 tablespoons tamari or soy sauce

1 tablespoon maple syrup

1 teaspoon freshly grated ginger

2 garlic cloves, minced

2 tablespoons freshly squeezed lime juice

1/2 teaspoon salt

3-4 table spoons vegetable stock

For the pad Thai: 

1 tablespoon olive oil

1 red or yellow bell pepper, seeded and thinly sliced

2 medium size sweet potatoes, peeled and spiralized (or julienned)

1 medium zucchini, grated

3 tablespoons cilantro, chopped

Optional garnish:

  • 1 tablespoon sesame seeds
  • 1-2 stalks of green onion, white and green parts chopped
  • 2 tablespoons lightly salted peanuts, coarsely chopped

Method

Dressing: Combine all the ingredients for the dressing in a bowl, cover,  and refrigerate until you are ready to use it.

Pad Thai: 

1. Heat olive oil in a large skillet on medium heat. Add the sweet potato and cook, stirring frequently, 5-7 minutes.

2. Add the bell pepper and zucchini, cook stirring frequently, 6-7 minutes.

3. Pour the dressing over the “noodles” and stir, coating noodles with dressing. Cook additional 2-3 minutes.

4. Off the heat, stir in chopped cilantro.

Serve immediately, divide pad Thai in to 4 dishes and garnish accordingly.

Additional Options:

  • Adding protein of choice: Tofu, Tempeh, Chicken, shrimp…

I also tried adding steamed shrimp and it was really good!

 

 

No Bake Granola Bars

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Ingredients
Makes 10 to 12 bars.
2 1/2 cups rolled oats
1 cup raw pumpkin seeds (pepitas)
1/2 cup dried cherries
2/3 cups peanut butter
1/2 cup agave syrup
1/8 teaspoon sea salt

Directions
1. Mix oats, pumpkin seeds, and cherries in a large bowl.

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2. Mix peanut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, until everything is sticky and combined. If it’s too dry, add a bit more agave.

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3. Press mixture into a shallow baking dish that you’ve lined with parchment paper. Cover with more parchment paper, press well into the baking dish, and refrigerate for four hours.

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4. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They will last two weeks in the fridge.

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Other Considerations

  • Use a different nut butter, or sunflower seed butter if you are allergic to nuts
  • Any dried fruit can be used
  • For additional protein mix in 1-2 scoops with the nut butter and agave syrup.