- Oct 5, 2018
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Raw Vegan Pad Thai
2 Zucchini
1 Small Diacon Radish
1/2 Brocolli
1/2 cup - 1 cup sprouted mung beans
2 tbsp of natural just peanuts butter
1 tbsp Bragg (or soy sauce)
1 tbsp Cider Vinegar
1/2 - 1 tsp red chili pepper
2 cloves garlic
1-2 inch piece of ginger
1/4 cup coriander (cilantro)
3-4 tbsp water
First julienne style or spiral peel your zucchini sprinkle with salt (this is to soften it) and set aside while you prepare the rest.
Do the same to the diacon radish except no salt, add the finely chopped broccoli, sprouted mung beans and 1/2 the coriander (cilantro).
Put the remaining ingredients in a magic bullet, or food processor)... blend until smooth.
Once you are ready to put it all together rinse the zucchini a few times squeezing it in between rinses to get out all the salt.
Then toss all ingredients into a bowl, toss and enjoy.
2 Zucchini
1 Small Diacon Radish
1/2 Brocolli
1/2 cup - 1 cup sprouted mung beans
2 tbsp of natural just peanuts butter
1 tbsp Bragg (or soy sauce)
1 tbsp Cider Vinegar
1/2 - 1 tsp red chili pepper
2 cloves garlic
1-2 inch piece of ginger
1/4 cup coriander (cilantro)
3-4 tbsp water
First julienne style or spiral peel your zucchini sprinkle with salt (this is to soften it) and set aside while you prepare the rest.
Do the same to the diacon radish except no salt, add the finely chopped broccoli, sprouted mung beans and 1/2 the coriander (cilantro).
Put the remaining ingredients in a magic bullet, or food processor)... blend until smooth.
Once you are ready to put it all together rinse the zucchini a few times squeezing it in between rinses to get out all the salt.
Then toss all ingredients into a bowl, toss and enjoy.
