Plant based Pad Thai

 We love the beautifully punchy flavors of this peanutty, cilantro, jalapeño and limey plant based pasta. It whips up quickly and is gluten free as well..

1 package rice noodles

1 cup chopped onion

3/4-1 cup sliced mushrooms or tofu

(optional)  

4 Tablespoons soy sauce

1 cup coconut milk

1 medium jalapeño, diced

1/2 cup peanut butter (chunky or smooth)

1 cup chopped cilantro

5 medium cloves of garlic, chopped

3-5 Tablespoons lime juice (according to taste)

Add rice noodles to boiling water and cook until tender. Drain and rinse quickly with cold water.

Meanwhile, heat soy sauce in large frying pan. Add and sautee onions and mushrooms until tender, adding water as needed.

Add coconut milk and peanut butter, whisking in to blend thoroughly. As sauce begins to thicken, add lime juice, jalapeños and garlic. 

Remove from heat. Add noodles and cilantro, and toss to coat noodles and serve.

Tomato Mac or pasta

I have a Blue Jeans pressure cooker cook book and came across this recipe tonight and was pleased with the outcome, after a few twists to make it plant based.
The author states that this is a comfort food from Quebec. I was surprised at how much I liked it-it has a similar, yet lighter taste than the red pepper pasta.



1 onion, diced
4 garlic cloves, smashed and diced
3 celery stalks, diced
2 quarts canned tomatoes (or equivalent) with liquid
1/4 cup fresh basil
1/2-1cup water
2 teaspoons salt
2 teaspoons chicken bouillon (plant based link)
1 teaspoon smoked paprika
1 cup raw almonds
1 cup water
3 garlic cloves
1/2 teaspoon freshly ground black pepper
4 cups whole wheat pasta
2 Tablespoons tomato paste

Saute vegetables in 1-2 Tablespoons water until tender.
Add tomato paste, and spices. Stir to mix them in.
Add tomatoes and pasta, and cover and cook for 5 minutes.
Allow to quick release of the steam.

I'm the meantime, blend and, 1 cup of water, add additional garlic, bouillon, and smoked paprika, basil and salt to taste.

Once pasta has cooked, stir in almond mixture and serve..

Roasted Red Pepper Pasta - Vegan,Plant Based, No oil/sugar

I made this 4 days ago and I can't stop thinking about it - wondering how long I should wait before I make it again, because I could probably eat it every day. My husband took all of the leftovers for lunch the next day, and my kids actually liked it too! See those divine rays of sunlight in the photo? Yes, they are a sign that you should make this too. Now. You are welcome. 

Ingredients
10 red and orange mini peppers - coarsely sliced (or 2 cups normal bell peppers chopped)
1 large jalapeno coarsely sliced
1 large onion coarsely chopped
6 large garlic cloves coarsely chopped
1 tablespoon raw sesame seeds
4-8 baby portabello mushrooms sliced
1/8-1/4 c. balsamic vinegar
2-3 Tablespoons soy sauce
1/2 cup raw cashews
1 cup boiling water
1/2-3/4 cup of coconut milk OR vegetable broth
1 package of pasta 16-18 oz (500 g)
1 Tablespoon smoked paprika (the smoked part is important for a deep rich flavor)
2 Tablespoons fresh/2 teaspoons dried basil
Salt and black pepper to taste

Heat oven to 350* F.
Cover baking sheet with parchment paper, or silpat.

Place the peppers, jalapeno, onion, garlic, and sesame seeds into a bowl and toss to coat with balsamic vinegar. Place on baking sheet and bake for 30 minutes, stirring occasionally.

Saute mushrooms in soy sauce until softened, then remove from heat and set aside.

Bring salted water to boil, and begin to cook pasta.
Add boiling water to cashews and allow to soften for 10-15 minutes, then blend with a high powered blender until smooth. Remove the vegetables from the oven and blend into the cashew milk, adding paprika, coconut milk or vegetable broth (to thin), paprika, basil, salt and pepper to taste. Blend until smooth.

Drain pasta. Leave in colander. Reserve some of the cooking water.
Add sauce to pasta pan and heat.
Add pasta to sauce in the pan, and if needed, thin using the reserved some of the pasta's cooking water.
Serve immediately. Garnish with fresh basil and freshly ground black pepper.