Raw Coconut Pad Thai With Almond Chile Sauce Recipes

Steps:

• In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
• Whisk the coconut aminos, almond butter, and water in a small bowl.
• Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.

Steps:

• For almond-chile sauce:
• Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.
• For tamarind vinaigrette:
• Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.
• For pad thai:
• Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
• Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
• Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
• Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.
• *Available at natural foods stores. **Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.

Steps:

• 1. MAKE THE COCONUT PAD THAI: In a mini food processor, combine the tamarind with the maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, the minced serrano chile, olive oil, salt, and process until smooth. 2. In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves. Add the tamarind purée and toss to coat. Season the pad thai to taste with salt and pepper. 3. In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil. Season to taste with salt and pepper. 4. PREPARE THE ALMOND CHILE SAUCE: In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth. Add water if the sauce seems thick. 5. TO SERVE: Arrange some of the pad Thai mixture in the center of each plate. Spoon some of the chile sauce and the remaining soy sauce and white sesame oil around the pad Thai. Sprinkle with the chopped cashews and serve.

Steps:

• Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
• Slice carrots into long strips with vegetable peeler similar to the zucchini.
• Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
• Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
• Pour half of sauce into cabbage mixture and toss to coat.
• Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.