Thursday, October 27, 2011

Pad Thai w/Spaghetti Squash

It seems that the better I become at my job, the less time I spend working out. Since I want to maintain the weight I lost when I first became vegan, I've realized I'm going to have to cut back in some places.

I started with The Gluten-Free Vegan, a cookbook that a friend gave to me when I was moving away from Charlotte and that I've just recently begun to peruse. So far, the recipes seem pretty straightforward and easy, which is exactly what I need after working 12+ hour days.

Find it on Amazon

I was having a pad thai craving this week, and due to living in the middle of nowhere the lack of Asian restaurants, I had to attempt to make it myself. In order to cut down on calories, I subbed spaghetti squash for rice noodles. Unlike many of my substitutions, this one turned out great. (It hasn't stopped by students from making gagging noises when I pull out my lunch, but whatever. They eat chicken nuggets smothered in imitation "cheese" sauce.)

Ingredients
1 Tbsp olive or coconut oil
1 spaghetti squash, cut in half lengthwise with seeds and pulp removed
2 cups chopped carrots
1-2 cups chopped celery
1 14.5 oz package firm tofu, cubed
1/4 c. apple cider or red wine vinegar
1/4 c. soy sauce (or wheat-free tamari if you're going gluten free)
2 Tbsp. agave nectar
1 teaspoon chili powder
2 Tbsp. nonhydrogenated peanut butter (like Smucker's Natural)
1 can bean sprouts (I found mine in the "ethnic foods" section of Food Lion)
4 green onions, chopped
1 Tbsp lime juice

Directions
1. Preheat oven to 375.
2. Bake spaghetti squash face up in an inch of water for one hour.
3. After removing squash from oven, run a fork from top to bottom on the inside of the squash. (It should look like spaghetti!) Place in bowl and set aside.
4. Heat oil in a large skillet.
5. Add onions, carrots, and celery. Saute until onions are transparent, 4-5 minutes. Add tofu and continue for 4-5 more minutes, stirring occasionally.
6. Add the rest of the ingredients (vinegar, peanut butter, etc) and spaghetti squash, stirring to coat. Heath through. Serves 4.

Cheers, ya'll!

1 comment:

  1. That looks so healthy. I would like to try this dish as soon as possible.


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