It’s Monday, which, if you’ve been reading The Happiness Cocktail over the past few days means only one thing: Raw Meal Mondays. Hooray! If you’re wondering what on earth I’m talking about, read this first and then pop back.
There is a restaurant here in New York called Pure Food and Wine and it is 100% raw vegan fare. It’s deliciously tricky, with menu items such as Lasagne and Pad Thai and Spanikopita, all of which, rather surprisingly, are totally raw. Amazing!
Side note: If you do happen to be coming to New York and love the sound of this place, I highly recommend you go. I also highly recommend going at lunch time as the salads are insanely delicious and the servings are big, scrumptious and extremely filling. The dinner menu, however, had me craving more and that’s never good after dropping the big bucks on a meal.
So, today’s Raw Meal Monday kicks off with a recipe of Pure Food & Wine’s Pad Thai with Kelp Noodles. It’s easy, tasty, and 100% raw. Weee!
Here’s the visual to get you in the mood…
And here’s what you need to recreate this masterpiece…
For the PAD THAI SAUCE:
½ cup soaked and strained tamarind pulp (you can buy tamarind pulp at most Asian grocers or the Asian aisle of your supermarket)
1 cup heated water
1 medium tomato
½ of one thai chili (depending on spice desired)
1 medium clove garlic
1 small shallot
1/4 cup shoyu
1 tablespoon lime juice
1/4 cup sesame oil
1 tablespoon agave
Cut off a 2”x2” block and dissolve tamarind in 1 cup of hot water (not quite boiling) removing any seeds and with a fork, working it into a paste. Let it soak for 15 minutes.
Next, combine tomatoes, chilis, garlic, shallots, ½ cup shoyu, 1 tablespoon of lime juice, sesame oil and agave in Vitamix or high speed blender and blend well. Next, add the tamarind pulp and blend until very smooth.
For the VEGETABLES:
1 head of baby bok choy, roughly chopped
1 medium carrot, diced or julienned
1 medium zucchini diced or julienned
1 medium orange or red bell pepper, julienned
1 large sliced king oyster mushroom (or handful sliced shiitake or other mushrooms)
1 cup snow peas, thinly sliced on a diagonal
3 green onions, white and about 3″ of green, sliced
Mix all chopped veggies in a large bowl
For the VEGETABLE MARINADE:
Add ¼ cup shoyu, 1 tbsp lime, drizzle of olive oil, 2 tbsp of Pad Thai Sauce
Mix veggies and marinade until liquid is evenly dispersed. Let sit in refrigerator for an hour or more.
For the NOODLES:
Open two 12 oz. packages of Sea Tangle Kelp Noodles and chop into 3-4” pieces.
Add the noodles to the veggie mixture, pouring about half of the Pad Thai sauce into the bowl and mix well with tongs until sauce is evenly distributed.
For the GARNISH:
½ cup chopped cashews
Drizzle of sesame oil
Sprinkle of sea salt
Handful of cilantro
Mix cashews with salt and sesame oil, sprinkle over finished Pad Thai. Drizzle with lime juice and sprinkle with cilantro leaves.
While there are a few new ingredients and a few steps involved in making this tasty delight, it’s worth starting this thing off with a bang. I know I would get excited about coming home to this for dinner, or taking it in my snack bag for lunch and having the office oggle my new, exciting lunch. And that’s what Raw Meal Monday’s are all about. Having fun, getting excited, and best of all, trying new (totally raw) things.