Feast of Plants Pad Thai (Vegan & Gluten Free)

Feast of Plants — Thu, 20 Apr 2023 13:00:15 +0000

Pad Thai has always been one of my favourite dishes and that can’t be a surprise – it’s one of the most well known Thai dishes across the world. It’s actually incredibly simple, but like many simple dishes it can be easily to get wrong. It can be difficult to find a good bowl of vegan Pad Thai so I learnt to make it myself. This recipe has been through a few changes since I first published it a few years ago but I think you’ll like this new version. At the centre of Thai cooking are the four pillar of taste; sour, salty, sweet, and spicy. When you sit down to eat in a restaurant in Thailand, there’ll be four bottles on the table each seasoning designed to lift each pillar depending on your preference. When it comes to making that perfect Pad Thai, lets talk about the key ingredients and where they sit on the pillars. Some of these are tricky to obtain or just don’t work for my dietary needs so I’ve gone into detail about what I’ve done instead. Palm Sugar. This one isn’t too tricky to obtain, I buy it quite easily from my supermarket. The sweet component of this dish, it’s got a nutty, caramel taste that’s quite unique. If you’re struggling to find this then you can substitute an equal quantity of light brown sugar, but it won’t quite have the same depth of flavour. Fish Sauce. A deeply pungent, classic Thai ingredient that I struggled to give up when I went vegan. Made from fermented fish, this sauce makes the back bone of many Thai dishes and contributes some of that key salty element. I know many vegan food writers will suggest substituting this with soy sauce but I really don’t recommend it. Most supermarkets now stock a vegan version and I really suggest you get your hands on some! If you can find it then this is the one I recommend. Tamarind paste. Made from dark, sticky fruits that grow in a pod, this sauce is the main sour element to Pad Thai. I really can’t recommend any substitutes but there many different types and I’m sure you’ll be able to get your hands on at least one of them. The strength can vary wildly from brand to brand so I suggest you test yours before leaping in. The easiest version to find here in the UK is tamarind paste. This thick, gloopy mix should be mixed with equal quantities of water as I’ve suggested in the recipe. If the one you’ve found is more watery then try it first – it might not need any water at all! Dried Shrimp. Obviously, this is not an ingredient I’d use and there isn’t an easy vegan substitute so instead I’ve increased the amount of Fish Sauce instead. Garlic Chives (also known as Chinese Chives). This one can be tricky to find in a UK supermarket. In the onion family, a lot of food writers recommend substituting the green parts of spring onions but it won’t give you the same flavour since they don’t taste of onion. Instead, I use red onions in the sauce, and add extra garlic along with normal chives to give the same flavour profile. Preserved Radish. This is one of the more unusual ingredients for a westerner but I strongly suggest you try it – I’ve grown to love it! Normally made from daikon, there are two types of preserved radish – sweet and salty. You want the sweet kind for this. It keeps forever and adds a great texture to the dish. Do feel free to skip it if it doesn’t work for you though. Beansprouts. You really, really can’t make Pad Thai without beansprouts – I’m not going to suggest a substitute because they’re essential but also very easy to find. Rice Noodles. When looking for the right noodles, make sure you get the widest rice noodles you can. Often known as rice sticks, I use the 10mm variety. Most just need soaking in hot water before tossing into the stir fry – make sure you only soak yours till flexible but not soft so they don’t break apart in the wok. Eggs. A lot of stir fries in Thailand (Pad translates to stir fry) have a base of scrambled eggs at the heart. If you don’t eat eggs (like me) then you have two options here; cut out the eggs entirely or use an egg substitute. Personally, I tend to skip it entirely but have had a lot of success in the past with using the same mix I used in my egg fried rice. There you have it – these are the essential ingredients of a great Pad Thai – everything else is negotiable but try my version and see what you think. Let me know if you enjoy this recipe as much as we do. This recipe was originally published on the 23rd of November 2020 One of the ultimate fast and delicious meals, this Pad Thai is easy to make and ideal if you're short on time.

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Warm Spring Salad

Feast of Plants — Mon, 06 Apr 2020 12:00:00 +0000

We’re at a slightly odd time of year, the weather can’t seem to decide if winter is over but the sun is definitely starting to push it’s head through the clouds. After days like this weekend I start to crave something light and salad-like but warm. My solution is this salad. It’s incredibly easy to make, takes advantage of seasonal produce like asparagus and salad potatoes when they’re just coming into their own, but it’s warm so it fits in perfectly when the weather is still a little cool. The lentils and potatoes make it filling without being heavy while the dressing brightens the dish with a little tang. If you’re short on time you can pull this together in 15 minutes making an ideal light lunch for two, or a more interesting side for your main meal that’s easily both gluten free and vegan. Makes: Serves 2 (as a light lunch) Ingredients For the Salad: 800g Fingerling or Salad Potatoes, scrubbed 200g cooked Puy lentils* 60g Sun dried Tomatoes 250g Asparagus (thin stemmed) 1 Tbsp Olive Oil 1/4 cup Fresh Parsley Salt & Pepper to taste For the Dressing: 3 Tbsp Plain Vegan Yoghurt** (I prefer Almond or cashew) 1 Tbsp of Vegan Mayo** 2 tsp White Wine Vinegar 1 Tsp (heaped) Vegan Red Pesto 1/2 tsp Dijon Mustard Salt & Pepper to taste Directions Halve or quarter (if a little large) your potatoes and simmer for 10 mins, until just soft enough to pierce with a fork. Strain and heat the oil on high in the same pan, Add back the potatoes with a hint of pepper of salt. Saute, stirring occasionally until the potatoes just start to crisp and brown. Toss through the parsley, roughly chopped, and put to one side. At the same time as cooking your potatoes, trim the woody end off your asparagus and lay in a grilled pan on a medium to high heat. Turn as each side gain those distinctive grilled marks and remove from the heat once tender in the centre of the stalk. If you’ve gone for good slim asparagus this really shouldn’t take long. I like to make my salad dressings in jars and this works perfectly here – toss all the dressing ingredients into a spare jar, screw the lid on and shake till evenly mixed. Taste and season as needed. This may make more dressing than you need but it stores well in the fridge with it’s lid on. Thinly slice your tomatoes into strips and you should be ready to plate up your salad. layer up a plate starting with the potatoes, then the asparagus, followed by the lentils and tomato slices, finally drizzle generously with the dressing. A quick easy lunch that’s perfect for enjoying the return of sunny weather! Notes * If you’re using raw lentils, aprox. 100g of raw puy lentils simmered in 500ml of vegetable stock for 30 minutes, or until tender will work here ** feel free to use 4 Tbsp yoghurt here and no mayo if you’d rather but I’d be more careful with adding the mustard and vinegar if you do so due to the tartness of the yoghurt. Add to taste gradually. Allergy Notes; If nuts are an issue for you or your family then check your pesto is nut free (most contain pine nuts), most free from pestos are both vegan and nut free and should work well here.

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asparagus Archives - Feast of Plants

Feast of Plants Pad Thai (Vegan & Gluten Free)

Warm Spring Salad