Do I really need to sell you on a bowl of silky brown rice noodles, crisp tempeh, and fresh lime juice??? I hope not!
When this sexy new tome, Bold Flavored Vegan Cooking by esteemed cook book author Celine Steen arrived at my door I might have laughed maniacally and muttered “I will cook and eat all the food, mwahaha”
Of course I didn’t really do that. It was only after I began flipping through page after page of gorgeous photographs and accessible recipes that I muttered “I will cook and eat all the food, mwah-haha” as I rummaged in my pantry for ingredients to make this luscious 15 minute Pad Thai.
Here is the beauty of this book: each recipe is so budget friendly that I would venture to guess that most vegans have all the ingredients on hand unless they live in the frozen north, i.e. Tromsø, Norway. Sorry that was just a quick poke at my sister who lives with Santa and his Elves.
Continuing on with my oh so adult review of Bold Flavored Vegan Cooking. Ahem.
The first recipe that I chose to make was this easy Pad Thai as my whole family are addicted to noodles and Pad Thai especially. Life really is about the garnishes and this recipe doesn’t disappoint on that front. I of course choose to top my noodles with all the mentioned optional garnishes plus a healthy squirt of Sriracha.
Onward to the recipe!
I cannot recommend Bold Flavored Vegan Cooking enough!
This recipe is comfort food at its best, yielding noodles, flavor packed sauce, crisp tempeh and the sparkle of fresh lime and cilantro.
- 1/4 cup mushroom dashi
- 1 1/2 tbsp coconut sugar
- 1/4 cup fish free sauce
- 2 tbsp fresh lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp tamarind paste
- 1 clove garlic
- 1/2 tsp grated ginger
- 1 bird's eye chile
- 1 tbsp coconut oil
- 8 oz tempeh, cut into 1 inch cubes
- 12 oz chopped green cabbage
- 4 oz brown rice stir fry noodles, cooked according to directions
- lime wedges
- cilantro leaves
- sliced scallion
In a medium Skillet, whisk the dash with the sugar. Add the fish-less sauce, lime juice, vinegar, tamarind paste,garlic, ginger, and chile. Set aside.
In a large skillet or wok heat the oil on medium high. Add the tempeh and cook until golden brown, about 8 minutes.
Add the cabbage and cook until lightly brown, about 4 minutes.
Add the sauce and simmer for a few minutes until the sauce begins to thicken slightly and the cabbage is tender.
Add the cooked noodles and toss to coat with tongs.
Serve and garnish!