Category Archives: Vegetarian Fare

PAD THAI INGREDIENTS:

1/2 Package     Kelp or Rice Noodles

1/2 Head          Cabbage, purple

2 Ea                  Carrots, shredded

1 Ea                  Zucchini, spiralised

2 Ea                  Spring Onions

1 Ea                  Bell Pepper, red or yellow

1 Bn                 Cilantro

tt                      Sesame Seeds

tt                      Lime Wedges, for serving

SAUCE INGREDIENTS:

1/2 Cup           Cashews, soaked

1 In                  Ginger Root, peeled

1 Clove            Garlic

1 tsp                Chili

2 Tbs               Tamari Sauce

1 Ea                 Lime, juiced

1 tsp               Coriander, ground

1/2 Cup          Water

NUTS INGREDIENTS:

1 Handful       Cashews

1/2 Cup          Tamari Sauce

DIRECTIONS:

Thinly slice all salad/veggie ingredients. Set aside. Place noodles in hot water for 2 minutes or as package indicates and drain well. Mix all sauce ingredients in a high speed blender until smooth. Soak cashews in tamari sauce for 5 minutes. Lightly roast a heated pan for 3-5 min. When ready to serve pour desired amount of dressing over thee veggies along with the noodles and toss well. After plating add cilantro, sesame seeds and lime wedges.

Pita Bread Salad

 

INGREDIENTS:

2 each                     Pita Bread rounds, cut into 2″ squares

2 Tbs + 1/2 cup      Extra-Virgin Olive Oil (I use 1/4 cup for dressing)

2 cloves                  Garlic, minced

2 each                     Cucumbers, large, halved, seeded, peeled and diced

1 pint                       Cherry Tomatoes, halved

2 each                     Scallions, chopped

2 Tbs                       Fresh mint, chopped

2 Tbs                       Flat-leaf Parsley, chopped

1/2 tsp                     Cumin, ground or Sumac

3 Tbs                       Lemon Juice, fresh (I use 1 Tbs.)

1 tsp                        Kosher Salt

1/2 tsp                     Ground Black Pepper, freshly ground

8 each                     Pepperoncini, for garnish (optional)

INSTRUCTIONS:

Preheat the oven to 375 degrees.  Arrange the pita squares evenly on a baking sheet.  Bake for 5-8 minutes, until crisp.  Do not let the squares get too brown.  Set aside.

In a small skillet, heat 2 Tbs of olive oil.  Add the garlic and heat for 1 minute, until soft but not browned.  Set aside to cool.

In a serving bowl, toss the cucumbers, tomatoes, scallions, mint, parsley, cumin and lemon juice with the remaining 1/2 (or 1/4) cup olive oil.  Add the garlic, toasted pita squares, salt and pepper and gently toss with your fingers until mixed.  If you like, ofer the pepperoncini at the table on a small plate.