A conversation with a couple new acquaintances from Authors for Indies event inspires this Special Dish for the Week, which I then make and share at a potluck with another new group of lovely acquaintances—many of whom easily on their way to becoming friends:
Raw Vegan Rainbow Pad Thai
I find a couple more foodies, recently, who also love Thai food. One of them eats raw vegan foods, which makes me curious: how does one make raw vegan Thai food?!
A quick Google search reveals that Pad Thai is quite a popular option, especially if there is a zucchini spiralizer on hand—which I don’t (yet!) have. I julienne some of my veggies and chop others—some by hand and some in my electric chopper (blender)—for varied texture.
I am reminded of the Rainbow Life Salad with Quinoa I made last year, also very delicious!
I prepare the dressing first, using the following ingredients:
- 1 garlic clove
- 1/4 cup peanut butter (alternate: almond butter)
- 2 tbsp lime juice
- 2 tbsp Bragg soy sauce
- 2 tbsp water
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp black sesame seeds (alternate: white sesame seeds)
- 1 inch grated ginger
- 4 finely sliced kaffir lime leaves
- chopped cilantro stems
I let the dressing stand while chopping the following veggies:
- 2 carrots, chopped or julienned
- 1 small red cabbage, some chopped and some thinly sliced
- 1 red pepper, thinly sliced
- 1 zucchini, julienned or spiraled
- 1 cup frozen edamame, thawed
- 1 tbsp hemp seeds (optional)
- sesame seeds for garnish
I pour the dressing over the chopped and sliced veggies, and mix lightly.
I let the dish sit in the fridge over night, to soften the veggies and to allow the flavours to intermingle.
I garnish with sesame seeds just before serving.
The dish turns out very delicious, nutritious and colourful—and it is a hit with the potluck guests, some of whom ask for the recipe.
Meal ideas & recipes from http://ohsheglows.com/2013/07/01/rad-rainbow-raw-pad-thai/.