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Wednesday, April 23, 2014

Pad Thai (Raw, Vegan, Gluten Free)

Pad Thai (Raw)
  • 1/2 small red cabbage, sliced thin
  • 4-5 carrots, cut into thin matchsticks
  • 1 large or 2 small zucchini, cut into ribbons with peeler (save the center(s) for the sauce)
  • 1 bunch cilantro, stems removed
  • 6 scallions, cut into thin matchsticks
  • 1 red bell pepper, cut into thin matchsticks
  • chopped raw jungle peanuts (or any raw nut of choice)for sprinkling on top
sauce ingredients:
  • 2 medjool dates, pitted
  • leftover core(s) of zucchini(s)
  • 1 juicy lime, peeled
  • 1 orange, peeled and all seeds removed
  • 1 thumb fresh ginger root, peeled and chopped
  • 1/4 cup nama shoyu
  • 1/2 cup raw almond butter
  • 2-3 heaping tbsps raw tahini
  • 1 tbsp toasted sesame oil (not raw, can be omitted)
  • enough water to achieve desired consistency
preparation steps:
1. place all sauce ingredients into a high-powered blender and blend until sauce is creamy - adjust to taste and desired consistency
2. make zucchini ribbons by peeling long strips from zucchini into a large bowl until only about a 1 inch diameter core is left (core goes into the sauce) and slice all other vegetables accordingly and add to bowl
3. toss vegetables and cilantro leaves in sauce and serve with a sprinkling of chopped nuts

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