Thai Peanut Slaw

Updated 4/9/15 as part of the #ThrowbackThursday photo makeover series. 

This delicious Thai Peanut Salad makes a quick and easy light lunch or side dish! #vegan #healthy

Time for another kitchen confession! I’m an incredibly lazy cook when I’m not cooking for someone else. This manifests itself once or twice a week when the Godfather and I do not meet for lunch. As a side note, with the exception of about two years in our relationship where we worked about an hour apart, we always meet for lunch. It’s one of “our things”. We actually celebrate our 10 year dating anniversary next week and I need to come up with something fabulous!

Back to my lunch (which I am eating as I type this). At Tuesday’s market, I felt compelled to buy a cabbage. Beautiful and green, they were staring at me for exactly 2.5 hours until I dashed across the aisle and triumphantly returned with a lovely cabbage and no clear idea of what I would make. Thai peanut slaw ingredients

I thought about a traditional coleslaw, but then I’d have to have BBQ to go with it (Georgia-style pulled pork to be exact), and we don’t have that right now. Nor am I going to make this for just me. I’m sure it will appear on the menu sometime in the next few days. Taking inventory of the kitchen, I found my cabbage, a ripe avocado in the fridge, peanut butter, and the opportunity to create a one-dish meal while dirtying very few dishes. Serendipity. thai peanut slaw veggies

For my special diet darlings, this dish also happens to be vegan and dairy free! I’m enjoying it as a main dish, but it would make a great side. Or you could also add chicken or beef if you’d like to make it a bit heartier.

Enjoy!

Thai Peanut Slaw – Serves 2 as a main dish, 4 as a side

  • 1 medium avocado, cubed
  • 2 cups shredded cabbage
  • 1-2 shredded carrots
  • 2 scallions, finely chopped
  • 2 tbsp peanut butter
  • 1/2 tsp Sriracha sauce
  • 1 tsp sesame oil
  • 3 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp fresh grated ginger
  • salt, to taste
  • sesame seeds (optional)
  • crushed peanuts (optional)
  1. Place the vegetables in a bowl, reserving some of the scallions for garnish if you’d like.
  2. Mix in the peanut butter, lime juice, sriracha, sesame oil, rice vinegar, ginger, and soy sauce. Stir until smooth.
  3. Add the sauce mixture to the vegetables and mix until well coated. Add salt and adjust other seasonings if needed.
  4. Serve immediately or store covered in the refrigerator up to one day.

 

The old photo (yikes!):

Thai Peanut Slaw

My Birthday and Key Lime Cheesecake

This post was updated 7/2015 as part of the #ThrowbackThursday photography project where I put better photos to already delicious recipes! Enjoy, lovelies!

New York style key lime cheesecake recipe. Creamy without being heavy, with just the perfect touch of key lime flavor! Get the recipe on GoodieGodmother.com

Hello my darlings! It’s been a while since my last post, hasn’t it? A full month according to my post log. For that I apologize! I haven’t meant to keep you waiting so long and I’m going to put the blame squarely on the Godfather (sort of). As Individual in Charge of Meat Preparation in our household, he has some fabulous recipes and I’ve been wanting to have him guest blog for you. Work has had him quite busy though and I have just not been extremely creative with our meals, or I’ve forgotten to take pictures – an unforgivable food  blogging sin. I promise to make it up to you though, I have missed updating the blog!  (more…)

Vegan Thai Curry Veggie Bake

This post updated Sept 2015 as part of the #ThrowbackThursday photography project, where I add new photos to already delicious older recipes. Enjoy!

Vegan Thai Bake - This easy recipe is packed with protein thanks to nut butters and dairy-free milks, and has an amazing flavor profile thanks to Thai curry paste. Use your favorite seasonal vegetables, and it's easy and cheap comfort food for a crowd.

Did you know broccoli and cauliflower make me cheer? They’re pretty exciting… not quite at the level of brussel sprouts (much to the Godfather’s chagrin), but close. Garlic also gets a similar reaction… and cheese. I digress, back to the broccoli. (more…)

The Perfect Falafel Pita: Part 3 of 3 – The Wheat Pita

Can you believe this is the very last little bit of information we need to construct the perfect falafel pita? Are you excited? I am. Wheat Pita Balls for Rolling

Pita bread looks daunting, but it’s probably one of the easiest breads for new bread makers to try because there’s nearly instant gratification, and even if it doesn’t puff, you have a delicious flatbread to use for gyros, wraps, or individual pizzas. Everyone wins with pita bread.

I hand roll much of my dough, but with pita bread, I will admit to letting my bread machine do most of the work. I add my ingredients, wet then dry, and let the dough cycle run while I do something else. I will include both the hand mixing method and the bread machine instructions below.Wheat Pita Bread

This is a total aside before we get to the recipe, but I would not recommend blogging about food while hungry. Looking at my pictures and thinking about a warm fresh-out-of-the-oven pita has my stomach grumbling and there’s still an hour and a half until I meet some girlfriends for lunch. This probably explains the shorter than normal post too… more rambling next week! Puffy Wheat Pita Bread

Wheat Pita Bread

  • 3 cups whole wheat flour
  • 1 1/2 tsp yeast
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 1/4 cups warm water
  1. Bread Machine: Place all ingredients in your bread machine, wet first, then dry, and run the dough setting. Then continue with step 3. By hand or stand mixerIf you do not have a bread machine. you’ll want to mix all ingredients together in a bowl until a shaggy dough forms, then knead for a few minutes on a lightly floured surface until you get a soft, pliable, but not sticky dough. This can be done either by hand or using a stand mixer. 
  2. Let the dough rise, covered, in a warm spot for about an hour.
  3. Take your bread dough from the mixer (or your bowl) and transfer it to a lightly floured surface. Split it into 8 equal parts. Roll out however many fit on your baking stone or cookie sheet and let rise on a piece of parchment paper while you preheat your oven to 500, with the baking stone or cookie sheet inside.
  4. Sprinkle the pita rounds lightly with some water, slide the parchment paper and pitas onto the stone or cookie sheet and bake for 5-7 minutes until the pitas have puffed and are lightly golden. If you choose not to use the parchment because you have a baking stone, just make sure you can move the pitas easily for transfer from your rolling surface to your baking surface.
  5. Bake pitas in batches, rolling and sprinkling with water just before baking.
  6. Once cool enough to handle, stuff with your falafel or filling of choice and enjoy! Falafel Sandwich

The Perfect Falafel Pita: Part 2 of 3 – The Falafel

We continue our lessons in “why falafel is not a fried hummus and pita cake ball” with today’s lesson on making… falafel.

One kitchen tool I have found absolutely VITAL in making falafel is my food processor. I used to have a bitty little three cup one, which meant that I had to chop things in several batches and THEN mix together in a big bowl. I did this for years, so it’s an option if you must, but life is so much easier with one of the big food processors! If you don’t have one, borrow one if you can. It cuts the prep time for the falafel “dough” down to all of 5 minutes flat. Homemade Falafel

Falafel, once made, is best fresh, but it will keep a few days in the refrigerator. It never really lasts past 24 hours in our home because I love pretty much any food with a chickpea in it.

Homemade Falafel Patties

 

Gross confession, I will even eat them cold, rinsed and straight out of a can. I hear some of you


need to share all my odd food quirks with you. You can keep a secret right?
judging, but this is another situation where I have no shame. I love chickpeas and apparently, I

My tried-and-true falafel recipe is mostly from the New York Times and you can find it by clicking here: New York Times Falafel Recipe. I’ve included my oh-so-slight modifications below:

Ingredients

  • 1 3/4 cup dried chickpeas 
  • 8-10 cloves garlic, lightly crushed
  • 1 small onion, quartered 
  • 2 teaspoon ground coriander
  • 1 1/2 tablespoon ground cumin
  • Scant teaspoon cayenne, or to taste
  • 1 cup chopped parsley or cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 2 tablespoons lemon juice (about the juice of one fresh lemon)
  • Neutral oil, like grapeseed or corn, for frying.

Please click the link above to visit the original recipe for steps. As a side note, you can absolutely bake them if you have a serious aversion to frying! Just preheat your oven to 400 and spray a foil lined pan and the falafel lightly with some cooking oil. Bake for about 10-15 minutes or until the falafel are a deep golden brown.Homemade Falafel Recipe

Next week, I’ll share my wheat pita recipe, but you don’t have to wait that long to make the falafel. I enjoy dipping them in the tahini sauce and eating them alone, or adding them to salads with a tahini lemon garlic dressing. They also make a great party appetizer.

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