Recipe of the Month

Vegan Pad Thai

Sauce: 1/4 cup lime juice

1/4 cup tamari or Braags

3 TBSP of each:

Water

Coconut sugar

Tomatoe paste

Brown rice vinegar  Noodles:

14 oz brown rice noodles 

1 medium crown of broccoli, cut into pieces no larger than a quarter

2 cups shredded purple cabbage

1 carrot, cut into thin matchsticks 

1/4 cup chopped shallots

4 cloves garlic , minced

1 cup chopped green onions

1/4 cup roughly chopped cilantro 

2-4 TBSP coconut oil  Tofu :

Chop 1 pkg of tofu into cubes.

Pan fry with coconut oil until browned.

Turn heat to low , add a few TBSP of Braags or tamari & sprinkle with nutritional yeast & powdered dulse.

Set aside.

Toppings:

1 cup bean sprouts 

Chopped peanuts

Lime wedges Steps:

•Blend together all the stuff for the sauce & set aside

•Cook your noodles according to directions on the package . Rinse with cold water. 

•Chop all veggies & herbs. Get ready to stir fry!

• Heat oil over medium heat in a big skillet or wok.

•When the pan is hot, add the shallots, stir fry for a few minutes. Add garlic. Stir fry another minute. Add chopped veggies, stir fry till charred but not limp.

•Gently add the noodles & 1/3 cup of sauce. Toss all around until everything is covered. Fold in the tofu. Cook for anther 30 -60 seconds making sure sauce is nicely absorbed. Keep adding TBSP's of the sauce until it is exactly how you like it.

• Turn off the heat, fold in the green onions,cilantro & bean sprouts .

• Serve this right away topped with  the chopped peanuts & lime wedges to squeeze over this plate of deliciousness before you dig in!