My second book (High Protein Vegan) already has a recipe for a grain-free pad Thai, but seeing as I didn’t have any cabbage on hand, didn’t have the time to make a batch of soy-free tofu and I now have a magical veggie pasta maker, I thought I would try making a different version.
This new recipe is just as delicious as the original recipe, I don’t even miss the crispy bits of fried soy-free tofu. The raw carrot noodles add a nice crunch to the dish and go really well with the sweet, sour and spicy pad Thai sauce.
If you cook for people that prefer to eat wheat noodles instead of spiralised veggies this recipe can still be made without fuss – first bring some water for their pasta to the boil, prepare all the ingredients while waiting for the water to boil and cooking the pasta (I use wholemeal wheat spaghetti, it takes 9 minutes), then when the pasta is cooked, sauté the onions and heat up the chickpeas and sauce.
Put layers of pasta with half the chickpea/sauce mix in one bowl and roughly mix together, do the same thing with the spiralised carrot and the rest of the chickpea mixture. Top the bowls with peanuts and coriander (add some mung bean sprouts if you have those on hand too) and enjoy.
soy-free*, gluten-free*, sugar-free**, grain-free*, under 45 minutes
For the sauce:
•zest of half a lime or lemon
•juice of 1 1/2 limes or lemons
•2 tablespoons coconut sugar, or unrefined cane sugar such as rapadura or sucanat
•1 tablespoon coconut aminos, miso, tamari or naturally fermented non-GMO soy sauce
•2 tablespoons water
•1/2 a large fresh chilli, finely chopped (or 2 teaspoons minced chili from a jar, or cayenne pepper, to taste)
•optional (but highly recommended if you’re using lemon instead of lime) 1 teaspoon tamarind purée (tamarind pulp/tamarind concentrate)
•optional pinch or two of salt, to taste (recommended if using coconut aminos)
•4-5 spring onions (green onions), finely chopped
•1 1/2 cups cooked chickpeas
•4 medium carrots per serve (400g/14oz) (or use less if you’re not as hungry than I am – most recommendations for the amount of spiralised veggies per serve are 1 or 2 carrots or zucchinis, which I find is not filling enough)
or 100-150g (3.5-5.3oz) dry wholemeal noodles such as spaghetti per serve
•1/3 cup chopped peanuts
•optional handful or two of finely chopped coriander leaves (cilantro)
•optional 1 cup mung bean sprouts
If you’re boiling pasta for someone, start boiling the water first, and prepare the ingredients while it boils and then cooks the pasta.
Combine all the sauce ingredients in a bowl, set aside until needed.
Heat some olive or sesame oil in a frying pan over medium-high heat. When the oil is hot, add the spring onions and sauté until fragrant, a couple of minutes. Add the chickpeas and the pad Thai sauce and bring to the boil, stirring often, until the sugar has dissolved and the chickpeas are hot.
Put layers of spiralised carrots (or cooked noodles) in bowls, top with a layer of the chickpea mixture and roughly stir to combine, repeat until all the noodles and chickpea mix have been used. Top with the peanuts and coriander leaves and enjoy.
*this depends on your choice out of coconut aminos, miso, tamari or soy-sauce.
**For sugar-free option use coconut sugar.
And now for the spiraliser review:
I’ve been wanting to make raw pasta for years but never got around to it until recently because there are so many spiralisers around now and I wasn’t sure what one to get. Reading other people’s reviews of spiralisers isn’t much help because most people have only tried out one of them and are inclined to say that it works for them so must be the greatest spiraliser around. After doing some research about which ones are available in Australia, I chose the Benriner vertical slicer from Kitchenware Direct.
This spiraliser is the same one that is known as the ‘Cook Help’ in other countries. It’s made in Japan, it feels really sturdy and as though it’s made to last. It is simple to use, I didn’t even need the amusing instructions. It comes with 3 different blades for different sized spiralising (the middle one is my favourite for most veggie pastas), and it only takes around 30 seconds to change the blade, and not much longer to clean it. The time it takes to spiralise enough veggies for a meal for 2 is less than it takes to boil spaghetti.
As you can tell from the recipe above, I’m not restricted to the most well known raw pasta of spiralised zucchini (which is only in season here for around 3 months of the year), but have found that carrot can get really good results in some recipes. Beetroot can be spiralised and made into a delicious salad with a balsamic and olive oil dressing – topping this with some cooked lentils and cultured nut cheeze makes for an easy protein-rich meal.
Since getting this spiraliser I’ve been eating even more vegetables than usual and enjoying some raw pasta meals. A few times I’ve spiralised some daikon radish and carrot used that in place of the kelp noodles from the almond sesame noodle recipe from Practically Raw, I also added some peas for extra protein, even without the capsicum in the original recipe this was great, the sauce has so much flavour.
One concern I had about spiralisers is the amount of waste. Some of the horizontal spiralisers leave a core in the vegetable that can’t be spiralised, so if you only have small vegetables it can waste quite a lot of them Watching this video had convinced me that the Benriner vertical spiraliser was the one to get.
Another thing I like about this spiraliser is that it doesn’t take up much bench space or cupboard space. I also like the green colour, which means it doesn’t stain from spiralising carrots like I imagine some of the white spiralisers might.
When I got this I had no idea I would be using it so much – pretty much every day I have been making a veggie pasta meal, side salad or garnish with the spiraliser. I’ll post the link again, if you’re in Australia and want to buy one: here. I’ve ordered from this shop several times and the orders always arrive quickly and in good condition.
Have you ever found a recipe for silverbeet/Swiss chard that you just want to constantly cook? My dolmathes recipe from High Protein Vegan is one of those, but as much as I like it, it takes too much hands-on time for me to want to make it frequently these days. The recipe I’m sharing today (also from my second book), takes minimal time and effort, and people that don’t usually appreciate leafy green veggies enjoy this one.
Silverbeet/Swiss chard is really easy to grow in the garden – I didn’t appreciate it much until I started growing it because it seems a lot more dependable where I live (compared to kale which gets eaten by aphids here). In colder climates chard dies in the winter, but here it grows right through winter, and bursts into leaf in spring, providing a lot of leafy greens for very little effort.
Before I share the recipe I would like to offer a copy of High Protein Vegan as a giveaway prize – in celebration of it being released one year ago. This is the first ever cookbook to focus on high protein vegan recipes and it’s had some great reviews so far. To participate in the giveaway, sign up on the right hand side of this blog for the Triumph of the Lentil blog mailing list, ‘like’ my Facebook page or follow me on Twitter and leave a comment on this post – then on the 1st of December I’ll use a random number generator to pick a comment. If you’ve already signed up to follow this blog by email, facebook or twitter you’re also welcome to enter the giveaway.
The giveaway is now closed. The winning comment is:
About the recipe:
This is an incredibly tasty way to eat a lot of greens in one meal with a little sweetness from the raisins, crunch from the chard stems and umami flavours from the smoked paprika and miso.
I like to serve this with brown rice or other cooked wholegrains (use quinoa for a really fast meal) but bread or roasted veggies are also good choices.
Gluten-Free Option*, Soy-Free Option*, Grain-Free Option**, Nightshade-Free Option, Nut-Free, Under 45 MInutes
1/2 cup water, for soaking raisins
4 tablespoons raisins or sultanas
4 tablespoons sunflower seeds
1 bunch swiss chard or silverbeet (around 500g/1.1lb)
1-2 tablespoons olive oil
3 large cloves of garlic, thinly sliced
1 1/2 cups cooked azduki, borlotti or pinto beans
1-2 teaspoons miso, tamari or coconut aminos
optional salt, to taste
optional smoked paprika, to taste
Bring the water to the boil, take off the heat and soak the raisins in it while you prepare the rest of the dish.
Toast the sunflower seeds in a dry frying pan over medium heat, stirring frequently until golden. Set aside.
Cut the chard, including the stalks into one inch (2.5cm) pieces.
Heat the olive oil in a frying pan and sauté the garlic until golden. Add the chard and sauté for one minute. Stir through the beans until the chard is wilted and the beans are hot. Drain the raisins and add these, along with the sunflower seeds. Adjust the seasonings with miso and smoked paprika. Serve right away.
*be sure to choose a soy-free and/or gluten-free miso, or use coconut aminos instead
**use coconut aminos instead of miso
Cauliflower (gobi), when fried or baked in batter takes on a different taste and texture, one that makes cauliflower-haters enjoy it. I made this for someone who refers to cauliflower as “broccoli’s evil cousin,” and he liked it a lot.
I’ve made other cauliflower dishes with a chickpea flour batter: pakoras from my first book, and the caesar salad with crispy cauliflower and chickpea fritters from High Protein Vegan. The Indo Chinese dish gobi manchurian is something I’ve been wanting to make for a while – it usually consists of cauliflower fried in a flavoured wheat and corn starch batter, with a spicy tomato and chili sauce and I thought it would work brilliantly using chickpea flour instead of the other flours. This makes it gluten-free and high enough in protein to be a satisfying and filling main dish when served alongside some rice or quinoa, and maybe a side salad with plenty of crunchy lettuce.
This recipe has been made soy-free by using coconut aminos and some extra salt where soy sauce would normally be used. Soy-free chickpea or adzuki miso will also work, and if you have no problems with soy, then regular non-gmo soy tamari, shoyu or another kind of naturally fermented soy sauce can also be used.
This is a hearty and savoury dish that can be made really quickly (or the batter can be soaked overnight, for the best nutrition).
Gluten-free, soy-free, nut-free, grain-free, low fat option, under 45 minutes
For the battered cauliflower:
1 1/2 cups chickpea flour (besan)
3/4 cup water
optional 1 teaspoon lemon juice or apple cider vinegar
1 1/2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped ginger
2 teaspoons coconut aminos (or tamari, or naturally fermented soy sauce, or miso)
1 teaspoon finely chopped red chili
1/2 – 1 teaspoon salt (use only 1/2 teaspoon if using tamari, soy sauce or miso instead of coconut aminos)
1 small-medium cauliflower (around 500g)
olive oil, for frying
For the sauce:
optional 2-4 teaspoons sesame seeds
2-3 teaspoons toasted sesame oil or olive oil
1 medium onion, finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1-3 teaspoons finely chopped chili
1/2 cup tomato purée (passata) (to make it yourself, just put some tomatoes in a food processor and process until smooth)
2-3 tablespoons coconut aminos, miso, naturally fermented gmo-free soy sauce or tamari
2 teaspoons coconut sugar, rapadura, sucanat or jaggery
salt, to taste
2 teaspoons tapioca flour or non-gmo corn starch, mixed with 2 tablespoons water
For the best nutrition, combine the chickpea flour with 3/4 cup lukewarm water and the lemon juice and leave it to sit in a large bowl, covered, at room temperature overnight (it should be a thick batter).
Mix through the garlic, ginger, coconut aminos, chili and salt.
Gently divide the cauliflower into florets. Chop the larger ones in half if you wish. Thoroughly coat these in the batter*
The rest of this recipe comes together really quickly, so measure out and prechop all the sauce ingredients.
In a large dry saucepan, toast the sesame seeds over medium heat, shaking the pan often, until they taste toasted. Remove from the pan and set aside until later.
Put around 1cm (1/2″) olive oil in a large pan. Heat over medium-high heat. To test the heat, add a piece of the coated cauliflower, the oil should fizz up around the cauliflower right away. Fry the cauliflower in batches until golden-brown, flipping the pieces over halfway through frying. It takes 2-3 batches in a 24cm chef pan. Drain the fritters in a colander lined with a tea towel.
Alternatively, for a lower fat option, bake on greased or lined baking sheets in an oven preheated to 180c (350f) for half an hour, flipping the pieces over after 25 minutes.
When all the cauliflower has finished cooking, heat the toasted sesame oil in a large saucepan over a heat between medium-high and high. When the oil is hot, stir through the onion for two minutes, then stir through the ginger and garlic for one minute. Stir through the chili for thirty seconds, then add the tomato purée, coconut aminos and coconut sugar. Stir through until bubbling then taste, and adjust the seasonings with salt and chili (it should be fairly hot, but still edible and tasty). Keep stirring for another minute or two, to allow the sauce to reduce, then quickly stir through the tapioca flour and water mixture. Quickly add the fried cauliflower and stir to coat. Serve right away, sprinkled with toasted sesame seeds.
*if you have extra batter left over, cut an onion into half moons (or use any other chopped, fast cooking vegetable) and coat in the batter, then fry after the cauliflower has finished.