almond butter pad thai and citrus spinach salad

I know it has been a long time since my last post because when I went to find a picture for a recipe and found I have 5 images waiting to post! I guess I have some homework to do…. I have been really swamped with gardening, and getting ready for a little one year in the valley celebration this past long weekend, at least I have still been snapping pictures of the tasty bits along the way.

Everything here is getting green and blooming, and the little chards and collards are popping their heads out if the mulch, little purple artisan lettuce’s are lapping up the rainy drizzle and I am waiting for them all to grace out table. Tonight after running to town and rushing around the valley, I came home with two simple ingredients: rice noodles & goat feta from up the river.

I made two quick and delicious light dishes tonight that went beautifully together; an almond butter tofu pad thai with hemp seeds and a citrus spinach salad with feta and cabbage, complete with miso hemp dressing. yum and yum.

This salad is super simple: spinach, one orange, some purple cabbage shaved thin, fresh goat feta, sunflower seeds, and a little shaved carrot all snuggled up in  my new favourite miso hemp dressing.

The pad thai is pretty fast and simple;

soak 1 package of rice noodles in really hot water for 20 minutes.

In a large deep pan in a blend of olive oil and sesame oil brown:

1 onion sliced thin

2 cloves of garlic

1” ginger minced

1/2 of a package of firm tofu sliced in long thin pieces

Once everything is browned add

1 large carrot peeled in long strips using a potato peeler

the soaked & drained noodles

along with almond butter sauce;

almond butter sauce, mix together in a small bowl

1 cup almond butter

1 generous tbsp rooster sauce

2 generous tbsp sweet chili sauce

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp seasame oil

1 tbsp ground ginger

a pinch of salt

1/2 can coconut milk or 1/4 cup powdered coconut and 1 cup of warm water

mix well and let simmer on low for 3-4 minutes.

Dress with a handful of hemp seeds and a green onion finely sliced, serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: