rainbow vegetarian pad thai with peanuts and basil
prep time: 10 mins cook time: 5 mins total time: 15 minutes yield: 4 servings
Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce – adaptable to any veggies you have on hand! So easy and delicious!
4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
1 red pepper
half a yellow onion
2 tablespoons oil
1 egg, beaten
1/2 cup peanuts, chopped
1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
FOR THE SAUCE:
3 tablespoons fish sauce or vegan fish sauce substitute
3 tablespoons brown sugar (or sub another sweetener)
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)
Place the uncooked noodles in a bowl of cold water to soak.
Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
Shake up the sauce ingredients in a jar.
Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
Kale and Tahini-Stuffed Mushrooms
Recipe by:: Camilla
Recipe type: Appetizer, Snack
Serves: About 25 mushrooms
Preheat oven to 350°F (180°C)
Rimmed baking sheet, lined with parchment paper
1 lb white or cremini mushrooms, stems removed and finely chopped, caps left intact
2 teaspoons vegetable oil
1-1/4 cups chopped onions (about 1 large)
1 bunch kale, touch stems and ribs removed, finely chopped
3 tablespoons tahini
1 tablespoon soy sauce (GF, if needed)
1 tablespoon toasted sesame seeds (optional)
In a large skillet, heat oil over medium-high heat. Add mushroom stems, onions, salt and pepper; cook, stirring occasionally, for 5 minutes. Add the kale and cook for 3 to 5 minutes longer or until vegetables are softened. Transfer to a large bowl and season with salt and pepper to taste,
Add the tahini and soy sauce to kale mixture and stir until combined. Cool.
Arrange mushroom caps, hollow side up, in a single layer on prepared baking sheet. Divide kale mixture evenly among mushrooms, mounding it in the center of each.
Bake in preheated oven for 18 to 22 minutes or until mushrooms are browned. Let cool in pan on a wire rack for 5 minutes before serving. Sprinkle with sesame seeds, if desired.
Carrot Ginger Soup Recipe
Prep time: 15 minutes Cook time: 30 minutes Yield: Serves 4-5
I think this soup works best when it is puréed until perfectly smooth. This is best achieved using an upright blender. If you use an immersion blender, just keep working at it until the soup is as smooth as you can make it.
We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option.
3 Tbsp unsalted butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish
1 Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2 Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
3 Remove the strips of orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.
4 Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.
Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)
Garnish with chopped chives, parsley, or fennel fronds.
Late Summer Stone Fruit Cobbler
5 lbs of summer stone fruit (plums, pluots, apricots, peaches, nectarines, whatever you want)
1 1/2 cups white wine
75 g (1/2 cup) all purpose flour
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
1/2 teaspoon nutmeg
300 g (2 cups) all purpose flour
1/4 cup plus 2 tablespoons white granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons cold unsalted butter
2/3 cup plain yogurt (whole milk preferred)
plus extras sugar to sprinkle on top
1. Preheat the oven to 425˚F and spray a 9” x 13” glass or ceramic baking dish with a neutral flavored cooking spray.
2. Slice and pit the stone fruit and the place in a large mixing bowl. Add the remaining filling ingredients and toss to coat. Pour into the baking dish and place in the oven to bake for 20 minutes.
3. While the fruit filling is baking, make the cobbler topping by placing the flour, sugar, baking powder, baking soda, and salt in large mixing bowl. Taking a balloon whisk, vigorously stir to evenly distribute the ingredients.
4. Cut the butter into 1/4” cubes and sprinkle over the dry ingredients. Using your fingers, first toss the butter in the dry ingredients to coat, then smash and squeeze the butter to flatten and break it up. Continue the squeeze the butter and flour together until it starts to look shaggy and crumbly. Add the yogurt and fold into topping with a large spatula (or your hand if you want to get more messy).
5. Once the fruit filling has baked for 20 minutes, pull it out of the oven and form round biscuits and place them on top, spaced about 1/2” apart. Sprinkle some sugar on top (I don’t really measure at this point, I just sort of grab some sugar and sprinkle it over the topping).
6. Place back in the oven and bake for another 18 to 20 minutes or until the cobbler topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving or serve at room temperature.
Grilled Shrimp and Kale Wraps
8 large, curly kale leaves, washed
1 tablespoon white vinegar
¼ cup sour cream
1 avocado, thinly sliced
Salt and pepper to taste
1 cucumber, thinly sliced
2 large carrots, cut into thin strips
radishes, thinly sliced
½ red onion, cut into thin strips
3 oz alfalfa sprouts
1 lb medium shrimp, grilled
1 Cut off the white stem and place the kale in a warm water bath with the vinegar. Let it soak for 10 minutes.
2 Dry with paper towel and use a sharp knife to remove the main stem that runs down the center of the leaves until it’s mostly green. Be careful not to break them. The point is for them to be flexible so you can roll them up.
3 Combine the sour cream with 4 avocado slices. Add salt and pepper to taste; use a fork to mix and lightly crush to make a dressing.
4 Place 2 leaves in front of you and fill each one of them to your liking with cucumbers, carrots, radishes, onions, alfalfa and shrimp. Add a little sour cream dressing over it. Do not overfill it or you won’t be able to roll it up.
5 To roll it up, fold the top and bottom flaps and then the back, just like you would a burrito.
6 Serve immediately.
Plum and Ginger Smoothie
1 Frozen banana, chopped
1/2 C (heaping) Ripe pitted plums
1 C Homemade almond milk (See note above)
1" Pc Peeled, fresh ginger
1-2 Medjool dates, pitted
Blend everything together in a high-powered blender until completely smooth.
Carrot and Mushroom Brown Rice
Oven Baked Brown Rice:
1 1/2 cups brown rice
1 Tablespoon butter or oil
2 1/3 cups boiling water
1/2 teaspoon salt
Carrot and Mushroom Addition:
1 Tablespoon butter or oil
1 onion, chopped
1 carrot, peeled and grated
1-2 garlic cloves, minced
1 1/2 cups dry chanterelle mushroom (you can also use about 8-10 oz fresh mushrooms, any kind)
1 spring of thyme
1-2 Tablespoons chopped fresh parsley
salt, ground black pepper to taste
Oven Baked Brown Rice:
Preheat the oven to 375 degrees Fahrenheit. Spread the rice out in an 8 inch square baking dish. Add the butter, boiling water and salt on top of the rice.
Cover the baking dish with a lid or foil and bake for 1 hour in the preheated oven. Fluff with a fork.
While the rice is baking, prep the rest of the ingredients.
Rehydrate the dry mushrooms by pouring boiling water over them and allowing to stand for at least 15 minutes. Since chanterelles are on the tougher side, I actually prefer to place them in a small saucepan, cover the mushrooms with water, bringing to a boil and cooking for about 15 minutes.
Scoop the mushrooms from the top of the liquid. The sand will settle to the bottom of the saucepan, so you don't want to drain the mushrooms, because that will pour all that sand back over the mushrooms. Drain the mushroom liquid through a sieve lined with a coffee filter, paper towel or cheesecloth. Reserve the liquid.
Meanwhile, in a skillet, heat the butter or oil. Add the onion, season with salt and pepper. Cook for about 5 minutes on medium heat until the onions are tender and starting to turn lightly golden.
Add the carrot and garlic, seasoning with salt and ground black pepper, and cook for another 3-5 minutes, until the carrots are tender.
Add the thyme sprig and the rehydrated mushrooms. Mix to combine.
Pour the reserved mushroom liquid into the skillet, or use water. The liquid should cover the carrot and mushroom mixture at least halfway. Bring the liquid to a simmer, cover the skillet, and reduce the heat to a simmer. Cook until the mushrooms are tender and have absorbed all of the liquid. Discard the thyme sprig.
Add the carrot and mushroom mixture to the cooked brown rice. Add the chopped fresh parsley. Mix to combine and serve.
Reheat the rice in a skillet or the microwave. It freezes really well too, so you can eat half of the rice and freeze the other half.
Spicy Chocolate, Banana & Fresh Ginger Tea Loaf
This is the most unusual banana bread I have ever created. I love the spicy heat from both the grated fresh ginger and the freshly ground white pepper. The hint of cardamom complements the chocolate exceedingly well.
1 tablespoon all-purpose flour
1 cup plus 2 tablespoons King Arthur unbleached, all-purpose flour (5 ounces)
½ cup high quality, unsweetened, natural process cocoa powder (1.2 ounces) (tested with Scharffenberger cocoa)
1¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ cup unsalted butter, melted
½ cup sugar
½ cup firmly packed brown sugar
2 large eggs, cool room temperature, lightly beaten
2 teaspoons vanilla
1½ cups mashed, very ripe bananas (about 3 bananas)
2 tablespoons peeled, finely grated fresh ginger (1 ounce prepared)
1 teaspoon freshly ground white pepper (or less if you don’t want the heat)
½ teaspoon ground cardamom
Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 350°.
Coat an 8½- by 4½-inch (5-6 cup capacity) loaf pan with vegetable spray and then a light layer of flour, tapping out any excess flour that does not cling to the pan.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another large mixing bowl, using a large whisk, whisk together the melted butter, sugar, brown sugar, eggs, and vanilla until creamy and smooth, about 2 minutes.
Stir the mashed banana, grated ginger, white pepper, and cardamom into the batter.
Add the flour mixture to the batter, and with a large spatula, combine gently but well. No flour should remain visible in the batter.
Spoon the batter immediately into the prepared pan, and set in the center of a preheated 350° oven.
Bake for 45-50 minutes. If the loaf is pulling away from the edges of the pan, immediately pull it from the oven. Hopefully you will catch it before this point. Over baking this bread makes it dry.
Let the loaf cool on a wire rack for 15 minutes before turning it out of the pan to cool completely. Cut into slices to serve.
To store, wrap well in two layers of plastic wrap, and store in a cool dry place.
Makes one 8½- by 4½-inch loaf.