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.

5 Ingredient, Plant Based Peanut Butter Cookies

Remember those delicious peanut butter cookies from your childhood? 

Here they are, in a simple plant based form. In this case, this means animal/dairy/egg/flour & gluten/oil/processed sugar free cookies. I know...it doesn't seem possible. 

Adding to the wonder - these babies are incredibly quick to make - dare I claim that they can be made and in the oven within 5 minutes? 

Simply add the ingredients to the food processor, push the button, shape into balls, lightly flatten and bake. Viola! 

If that wasn't enough incentive, you might just have all of the ingredients in your pantry already...so really, there's no excuse to not try these out! What are you waiting for? 

Go forth and bake!

1 can chickpeas - also known as garbanzo beans (drained)

1/3-1/2 cup 100% maple syrup

1 1/2 cups natural peanut butter (the kind without added oils or sugars)

1 tsp. vanilla

1/2 tsp. salt (optional)

Place all ingredients into a food processor and mix until smooth. 

Roll into balls and place on silpat or parchment paper lined baking sheet. 

Use the tines of a fork to add the classic criss cross pattern and slightly flatten cookies (there's no leavening, so they won't rise - don't depress too much). 

Bake in preheated oven at 350* for 12-15 minutes, or until slightly browned on edges. 

Remove to a cooking rack.