Pad Thai

It's been a while since I've made Pad Thai. It was a little chili outside, so I wanted something warm. I have been eating a lot of raw foods lately, but since it's not warm, it's not very comforting, and we all need comfort food from time to time. There is something about spicy peanut butter than I really enjoy too. I mixed together broccoli, sugar snap peas, red peppers, onions, mushrooms and peanuts. After the veggies were almost cooked, I added spicy Thai pepper sauce, peanut butter, a touch of rice wine vinegar, lime juice and a little peanut oil. After a few minutes, I mixed in mung bean sprouts and served the whole thing over rice noodles. This dish has become one of my favorite meals!





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Eggplant Parmesan

This wasn't a planned meal. There wasn't too much in the fridge, and I didn't feel like going shopping. I had an eggplant, some mushrooms, a red pepper, some kale and a little Daiya cheese. I had rice noodles and tomato sauce in the cabinet. After some thought, I decided on eggplant parmesan.

I chopped up the mushrooms and red pepper and added them to the tomato sauce. I thinly sliced the eggplant, brushed it with a little olive oil and placed in the oven to roast. Once the eggplant was tender, I dabbed slice with tomato sauce and topped them with Daiya cheese. I sautéed the kale with a little olive oil, cooked the rice noodles and assembled the dish with the kale on the bottom, then the noodles, the sauce and the eggplant. Yum!!

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Pad Thai Again

I know I've already made Pad Thai, but it's extremely tasty and pretty easy to make, so I think it's going to become a regular meal in my house now. This time around, the sauce wasn't as thick but it still tasted peanut-buttery yummy. I used spicy Thai chili paste in the sauce to give it a nice spicy kick. I remembered that I'm sensitive to corn, so I didn't add baby corn like I did the last time. The stir-fry consists of sugar snap peas, broccoli, red bell pepper, mushrooms and peanuts. I did have mung bean sprouts this time, so I added them to the stir fry at the end, along with some scallions.

Adding mung bean sprouts is a good way to add a little extra nutritional value to a meal. They contain vitamins A, B, C and E as well as calcium, potassium and iron. Sprouts are also a high source of fiber, are easily digestible and contain a high concentration of enzymes facilitating the digestive process. They also add a nice crunch and mild flavor to meals, so add some sprouts to your sandwiches, salads and stir-fries!

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