Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Seafood, Vegetarian

Delicious Cilantro & Curry Noodles with Zoodles

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Oh my goodness, can I eat this again? Is it tomorrow yet? I’ve been meaning to pick up some red curry paste since I usually have it on hand, but I’ve honestly been out since maybe the fall? Oops. I was thinking I’d make my crispy coconut tofu bowls for this week, but alas, I was at Trader Joe’s on Monday and their red curry sauce — trying something new! — just called my name. Add the zucchini I intended for the coconut tofu, toss in peppers I had, some brown rice noodles I have from my pantry . . . the rest is history. I folded in a generous, generous amount of cilantro and that paired with lime juice made this dish pop! Thai Red Curry Cilantro Noodles will be your new go-to pasta dish when you want a healthy version on takeout in the comfort of your own home.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Soup

Beefed Up Pho

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Happy snowy day in Boston! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made a Vegan Pho with tofu because it’s easy to use and requires no prep, but, like the rest of you carnivores out there, I knew I needed to try a try meat lover’s option… with BEEF. I swapped vegetable for beef broth and did a 1:1 ratio of rice noodles to zoodles. As always, pho is light, refreshing and just what the doctor (or nurse) called for on a cold day. The sriracha and jalapeños add just the right amount of spice, the herbs contribute a freshness and the spices just the right flavor. Dish up a heaping bowl of Beef Pho with Zoodles.

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Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Stir It Up with Veggie Stir Fry

Vegetable Cashew Stir Fry

I haven’t made a stir fry in a long time, and this Vegetable Cashew Stir Fry sure didn’t disappoint. Obviously I found this on Pinterest, but I really liked the idea of serving this over rice noodles instead of rice. I have so many rice noodles left over and begging to be used after making the No Fish Sauce Pad Thai and Pho Soup. To make it easy, I used vegetables already cut and combined from Whole Foods and added red pepper, edamame and cashews to the mix. You can easy opt out of a Meatless Monday dish and add in beef, chicken or shrimp; tofu would even work well here — keep it meatless! You’d be amazed at how quickly this came together and how easy it is to have fresh stir fry for dinner.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

More Pho Soup Fo’ Sure

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Happy Meatless Monday! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made this with tofu because 1). I had it on hand; 2). I was pressed for time; 3). it’s easy to use and requires no prep; and 4). why not? But for you carnivores out there, you can easily convert this to a “meat lovers” version by adding chicken, beef, pork or shrimp and then substituting chicken or beef broth for vegetable. This soup is light, refreshing, just ticket on a cold day. The sriracha adds just the right amount of spice, the herbs add a freshness and the spices just the right flavor. It’s also so easy to make it your own!

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up

Nothing Fishy About This Pad Thai

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I really like Pad Thai. There’s just something about fish sauce I can’t quite stomach, so that’s why I tried this No Fish Sauce Veggie & Chicken Pad Thai. If a dish is prepared for me with it, no problem. If I have to use it, I just can’t do it. Although the fish sauce does add that tanginess and a richer flavor to Thai dishes, I’d rather omit it. I kept the tanginess and acidity by adding soy sauce. For this vegan/vegetarian Pad Thai sauce, keep the whole dish meatless by substituting the chicken and egg for tofu as your protein, but either way, it’s gluten-free! I added more veggies than the traditional dish and kept it 50/50 with rice noodles and zoodles. The bean sprouts and chopped peanuts add a contrasting crunch to the soft noodles, while the cilantro contributes a whole new level of freshness. Toss in shredded carrots, snap peas and bean sprouts and this dish is packed with a little something extra.

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