Browsing Tag:

Peanut

Vegetarian Pad Thai with Zucchini Noodles

Vegetarian Pad Thai with Zucchini Noodles

Hey there. It’s been awhile.

Since my last post, the sunset has shifted. The weather began following suit. And the official mark of spring stands just a handful of days away. (!!!)

I am feeling good about what’s to come.

Vegetarian Pad Thai with Zucchini Noodles

In these last weeks of winter that have been rolling on by, I’ve been working on my first photo assignment for a cookbook. The experience has been fun. Full of learning. And food. And photos and taste-testing and excitement…all of which have pushed my own blog a little to the wayside.

However, last week wrapped the final day of shooting, and so now I return. To my own cooking, and my own blog, and my own urges for warm-weathered recipes, even if they’ve arrived just a tad too early.

It’s still winter jacket weather here in Philly…hence why these zucchini noodles got a quick saute on the stove. I may be ready for spring, but I’m not quite ready for raw zucchini noodles. You can go that route if you choose. Although, I wouldn’t necessarily recommend it.

Peanuts

Here, zucchini and/or summer squash replace the noodles in traditional Pad Thai for a lighter version full of bright, spring vibes. The quick cook-time they get in the skillet draws out their flavor, and softens them up just a bit before they get paired with crunchy red cabbage, and an array of other flavorful accompaniments.

That’s one thing in which this Pad Thai does not fall short – flavor. Feel free to add a little Sriracha to play up its spice, and use a combination of nuts, like peanuts and cashews, if you so choose. Tofu could be a nice addition as well.

Cheers to ringing in the new season with a bowl full of color – you with me?!

Continue Reading…

Peanut Turmeric Rice Bowls with Edamame

Edamame

I go through a lot of ingredient phases. Last month it was tahini. (Although, that phase never really ends). This month, it’s turmeric. Turmeric’s  going into my morning smoothies, my lunchtime collard wraps, my afternoon tea, my salad dressings, my dinnertime peanut sauces, etc. It’s a turmeric takeover, and my orange-stained cutting boards are hating me for it. Good thing the love from my body makes up for that, and that’s what really counts, right?

Peanut Turmeric Rice Bowls with Edamame

It took me awhile to get the turmeric bug. I grew up on the spice, but was never really fond of it. In fact, once I was old enough to recognize its flavor, there were multiple occasions where I’d beg my mom not to put it in the dishes she would make. I thought it was bitter, and ruined everything it touched. So, like the teenage version of a little kid pulling at their parent’s pant leg, my easily irritable self would sit at the dinner table, and go, “UGH, MOM, turmeric again? Did you have to? What were you thinking?” I was annoying. And I know it even more so now that I’ve fallen into a deep love with the spice, one I once held as my enemy. Sorry mom. You were right. Turmeric is awesome. And I know what you were thinking.

Compliment it with a little salt and a fat, such as olive oil, or in this recipe, peanut butter/sesame oil, and its bitterness turns into a toastiness so pungent and aromatic, it’s hard not to be won over. (Although, be prepared to employ some repetition in introducing little kid taste buds to it. It’ll never become an overly sweet spice, like cinnamon.)

Edamamae

Now, without even thinking, turmeric automatically gets thrown into everything. Although, rarely is it intentional, and naturally such is the case here. Just like with my morning smoothies and my blender, as the food processor was whizzing for this peanut sauce, the turmeric jar caught my eye. Then came the uncontrollable impulse to throw two teaspoons into its ingredient whirl. Within minutes, my originally calculated dinner took off with a whole new personality. Kitchen spontaneity, at its best. Again, turmeric is showing me it can do no wrong. I like a meal with a little attitude, and that’s exactly what it brought to this.

And now that I’ve gushed about turmeric for far too many WordPress lines…can we talk about the natural beauty of edamame?! In reality, they should’ve really been the primary focus of this blog post. After all, they were the inspiration for this meal. Crunchy, and packed with protein, the green pods make a nice addition to grains, and allow for a pleasant change of pace from beans, my typical sidekick to rice. After you add in the turmeric and pile on some kale, you’re left with an incredibly flavorful and nutrient-packed meal. As with turmeric, those kind of meals will never do you wrong.

Continue Reading…