Plant Based Pad Thai starring: Cilantro

Cilantro is known to be one of the best herbs for detoxing heavy metals such as aluminum, mercury, lead and more. It isn’t that the herb itself detoxifies the body but it supports the bodies function to detoxify itself.

It is pungent and pairs deliciously in salsa and in Spanish dishes. It is highest in Vitamin A, B1 and B2 (riboflavin) and it is also known to contain iron and calcium! Cilantro is antioxidant rich and has shown to be supportive to the heart and promote natural blood sugar levels.

If you have never tried cilantro before by itself, I would explain it to be a little citrusy. I would not recommend trying to drink this in a tea as it might not be as palatable as lavender or chamomile, but it is excellent in salsa and Mexican dishes but it is also good on top of salads and inside of smoothies and juices! Today I am going to offer you a new recipe that is our favorite!

It is Gluten free, Vegan, and contains no processed and or refined sugars.

Pad Thai

For the Sauce:

1/3 cup of peanut butter

1/4 cup of liquid amino, coconut amino or tamari

1/4-1/2 cup of waterP1000215

juice of half of one lime

1/4 of an onion

1 garlic clove

1 TBSP of Maple Syrup

 

 

Other:

1 box of ANNIE CHUNGS gluten free Pad Thai Brown rice noodles or other gluten free Pad Thai rice noodles.

Toppings: Shredded carrots, Steamed broccoli, shredded celery, more cilantro or green onion!

 

For the TOFU:

1 box of gluten free organic and non-gmo tofu

1/3 cup of nutritional yeast

1tsp garlic powder

1tsp onion powder

1ts of salt

1tsp pepper

1tsp of paprika

 

Directions:

  1. Drain the tofu and pat dry with paper towel. (It doesn’t have to be completely drained and set the oven to 400 degrees.
  2. Cut the tofu into strips or into small squares.
  3. Get a bowl and place all of the seasonings into it and mix them together.
  4. Place about 4 to 5 pieces of tofu (or how ever many of them that you can fit at one time) and mix them around until they are covered with the seasonings and line them evenly on a cookie sheet with parchment paper.
  5. After all of the tofu is covered. Place them in the oven for 20 minutes and make your sauce. After the tofu has been baking for 20 minutes flip them and then let them cook for another 10 minutes or until they have reached the desired texture.
  6. For the sauce, add all of the ingredients into a high speed blender and blend until smooth.
  7. For your toppings you can steam broccoli, shred carrots or even cabbage and chop cilantro and green onion.
  8. Bring your water in a pot to a boil and cook your gluten free noodles as directed on the package.
  9. When everything has cooked, all you have to do is strain out the noodles and place them back in the bowl. Add the sauce and stir.
  10. Serve topped with tofu and your desired veggies

 

P1000217

Thanks for Staying tuned! Follow me and Check out our YouTube Channel “Michigan Alternative Vegan” for more DIY herbal home recipes, and more!!

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