I’m impulsive and impatient when it comes to almost everything. No long thought out plan for me – instead I fly by the seat of my pants in the hope that my intuition will guide me in the right direction through life. This applies to cooking too. Occasionally I plan but mostly I open the fridge and hope there is enough in there for me to do something with, and quick.
The great thing about eating a mainly vegetarian or vegan diet is that it takes no time at all to prepare a tasty meal. It is all about food assembly really. Which is why I love this dish that was today’s lunch. I opened the fridge and found a) 1 carrot, b) 1/2 fennel, c) 1/4 broccoli, d) 1 courgette, e) 2 spring onions, e) 1 chili, f) a few nuts. Armed with a spiraliser, however, these few ingredients took on a life of their own and together with a sesame/ginger dressing I had an amazing, crunchy Pad Thai. Here’s how:
5 Minute Vegan Pad Thai
1 red chili
2 spring onions
2 inches ginger root
1 tbsp miso paste (comes in tub and can be used for absolutely everything)
1 tsp almond butter
1 tsp soya (or tamari, gluten free soya)
1 tsp sesame oil
1 tbsp olive oil
Spiralise carrot and courgette until you have a bunch each of ‘spaghetti’ shaped veg. Slice fennel thinly and chop broccoli into small pieces. Boil a big pot of water and turn off the heat. Place broccoli pieces and fennel in for about a minute. Continue with adding the spiralised veg and leave for another minute. Remove all veg and place in large colander to drain. In the meantime place all dressing ingredients into a jar and liquidise with a handblender until desired dressing consistency. Transfer the veg into a bowl and pour dressing on top. Mix well. Garnish with chopped red pepper, spring onions and assorted nuts. Chopped coriander would be beautiful too but alas I had none. Serve and enjoy!