Vegan pad Thai

Delicious, light, salt free, oil free, and yet nourishing. Is this possible!! Absolutely..this vegan pad thai has it all. No flour noodles. This pad thai is made from zucchini and carrot. I first had raw pad thai at Raw aura, a nice restaurant in port credit in Mississauga. I loved the raw flavours and wanted to make my own, but with variations of course.

No fancy equipment to make the noodles, just a julienne peeler. I went into the kitchen store in Mississauga expecting to buy a spiralizer, but walked out with a julienne peeler. Very happy with this purchase. Seeing how its now winter, I used warming spices like sesame.

20141119_200516My doctor says I have low B12 so I sprinkled some nutritional yeast. Thanks to Antonella for showing me this amazing food when I visited her in montreal, she’d make me salads tossed with NYeast.

My cholesterol has been high for a while now, and I’m just sick and tired of Lipitor, crestor and the entire statin family.. and how they cramp my system, not to mention my life. To get my body back into normal cholesterol functioning, I’ve been adding ground flax seed to foods every day. So of course into the noodles went some ground flax seed.

Protein is typically an ongoing issue for vegans, and being a new vegan myself, just a few months into gradually converting from a vegetarian diet to a vegan diet.. I just love animals too much and realize its quite possible to live on an animal free diet. What it 20141118_192815means is that I have to be a little more conscious of adding the various food groups. Protein staves off hunger and what could be better than some chickpeas, I thought to myself. Better still sprouted chickpeas. Sprouts have the maximum energy possible as they are live and growing. So in went some sprouted chickpeas into my pad thai, adding nutrition and nice satisfying crunch.

I did add peanuts, but you can substitute with sunflower seeds, or almonds.

4 tbsp sprouted chickpeas
1 medium size zucchini
½ medium size carrot
Spice Mix
1 tsp tamarind paste dissolved in 2 tbsp water
4 tbsp roasted peanuts, crushed
1 tsp ground flax seed powder
2 tsp white sesame seeds
1 tsp grated coconut
¼ tsp red chili flakes
1 tsp fresh cilantro
½ tsp brown sugar

• Wash and dry zucchini and carrot. Using julienne peeler, make zucchini and carrot noodles. Mix with sprouted chickpeas. Set aside. Here’s how to make noodles using a julienne peeler.
• Mix tamarind paste with water, sugar, sesame seeds, nutritional yeast, red chili flakes
• Mix spice mix with noodles, gently taking care not to break the noodles
• Sprinkle with roasted, coarsely crushed peanuts. I used my mortar and pestle to get that slightly uneven texture for more interest. I rubbed the peanuts in my hands after lightly roasting to remove the peel. If you want to go completely raw, omit the roasting.
• Stir in coconut and cilantro.
• Garnish with a slice of fresh lime.
• Voila! That’s it.



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