Vegetarian Recipe #10: Pad Thai

OK this rocks! I love Pad Thai and have always wished I could make it. I finally tried it: I combined several recipes to make my own vegetarian health-ier version of this great dish! It take a little while to make (over an hour), but your guests will be super impressed or you'll have leftovers for a couple nights!

Ingredients:

• 3 large organic carrots (cut into matchsticks)
• 2 small organic zucchini (cut into matchsticks)
  
• 1 package Mung bean sprouts
• 1 cup green onion, chopped
• 1 cup raw cashews, chopped
• 6 garlic cloves (I like garlic)
• 3 eggs
• 1 package tofu, sprouted, extra firm
• 7-10 oz. rice noodles
• 1 cup pea shoots (optional topping, see photos)

sauce: (next time I'll fully make my own, but here's my cheater version...)

• 1 bottle Pad Thai sauce - it's mainly tamarind and tomato sauce
• 1 Tbs. rice vinegar
• 1 Tbs. soy sauce
• 2 Tbs. brown sugar
  
• juice from 1 lime
• 2 Tbs. chili pepper
• cayenne pepper (to taste)

Directions:

Follow package instructions for rice noodles. Often, soak in cold water for 30 minutes, then boil for 5 minutes.

Chop and saute garlic cloves and tofu (drained) in a pan with a little oil until lightly brown. Add zucchini and carrots and let cook until almost soft. In a separate bowl, crack eggs and stir briefly. When vegetables and tofu are almost finished cooking, pour eggs over vegetables. Mix well and often until eggs are cooked thoroughly. Add all ingredients for the sauce. Stir until vegetables are well coated. Add bean sprouts and cashews (only until warm).

When rice noodles are finished cooking, strain and place in a large bowl. Pour sauce and vegetable mixture over noodles. Mix well.

Serve in bowls. Top each bowl with extra cashews and pea shoots. Eat with chopsticks.

Vegetarian Recipe #9: Wheatberry Pancakes (from scratch)

I'm calling the "Wheatberry Pancakes" because they're made by grinding actual wheat berries. No box mixes or packaged flour required. This is as fresh as they come (unless of course you grow the wheat yourself....).

Ingredients:

• 1 cup wheatberries
• 1 cup skim milk (local if possible)
• 2 eggs (free range)
• 2 Tbs. honey (local)
• 1 1/2 tsp. baking powder
• 1 Tbs. oil (I used olive oil)
• pinch salt

optional toppings:

• fresh fruit
• real maple syrup (strawberries, bananas, blueberries, blackberries, etc.)
• raw nuts

Instructions:

Grind wheat berries using a grain mill, coffee grinder, or blender. If using a blender combine the whole berries with the milk and blend until smooth. If using a grain mill or coffee grinder, grind wheat berries alone. Then add milk. Stir together. Once wheat berries and milk are combined, slowly stir in all other ingredients. That's it! You have pancake batter from scratch.

Heat griddle or electric frying pan to about 300 degrees. Depending on the surface of your pan, grease lightly with cooking spray, oil, or butter so the pancakes won't stick. Pour batter onto pan. When the pancakes begin to bubble and dry out on the edges, flip with a spatula. When both sides of the pancakes are golden, remove from pan. Repeat until all batter has been used. Serve pancakes and top with your favorite toppings.

Note: If using maple syrup, make sure the bottle says "real maple syrup"....I just realized this year that many pancake syrups contain NO maple syrup - just high fructose corn syrup! You'll pay a little extra for real maple syrup, but it's worth it for the taste and your health.

Indoor Garden Update!

Planting began about 2 1/2 weeks ago....and already my plants are well on their way to producing fruits and vegetables. The tomato plants even have flowers. Who needs a real garden!? (I do...but this works for now).

Beans are growing like crazy:

Zinnias are up:

Tomato plants are huge and flowering:

Lettuce in progress: