He/she should have been awarded a nobel prize.

While I adore zucchini noodles in place of spaghetti in dishes such as pesto pasta or  classic italian marinara, or even a raw bolognese sauce, my absolute favourite way to use these   versatile and nutritious noodles is in the form of Raw. Vegan. Pad Thai.

Infinitely fresher, lighter and more nutritious than the traditional thai noodle dish, this raw zucchini noodle pad thai retains the blissful marriages of sweet and spicy, chewy and crunchy, creamy and tangy that make takeout pad thai so dang addictive.

This raw Pad Thai is much too complex in flavour and texture to be mistaken for a salad salad.

…And with a generous addition of edamame and crushed peanuts or cashews, this zucchini noodle dish is magically transformed into a nutritionally balanced main dish for a funky summery meal. And there’s always the option of topping it with some asian-inspired tofu cubes for additional protein… heaven.

But what I must inform you about this fantastic recipe is that, well, I really don’t follow an exact recipe.  I spiralize a TON of zucchini, as once the noodles are dressed they loose water and become smaller. Then I raid my fridge for additional veggies for a pop of colour: this time I came up with red and orange peppers, curly kale, green and purple onions, and carrots. Then I put it all into my new philips avance collection.  Other great additions would be romaine lettuce or some other kind of crispy green,  any kind of mushroom, and crisp bean sprouts.

Then comes the satisfying crunch components:  I used edamame and crushed cashews, although peanuts would’ve been a bit more authentic.

Today I sauteed some  asian marinated tofu and tossed it into the left over salad. If you have the time or inkling to do this extra step it is highly recommended.  Except it won’t be a strictly raw pad thai anymore.   But it shall still be vegan, GF, nutritious and freakin’ delicious !

Then I raid my cookbook collection and pantry to inspire the perfect thai dressing.  This time I opened up Angela Liddon’s Oh She Glows and found a Asian Empowered noodle bowl recipe  with two asian inspired dressing options: Thai peanut and sesame orange ginger.  Ever indecisive, I combined  them, adding in a couple ingredients that are also integral in classic Pad Thai sauce.  

The main elements of this Sweet tangy and creamy pad thai sauce rendition:

• sesame oil
• soft tofu
• garlic
• ginger
• tahini paste
• bown miso
• lime juice
• orange juice
• sirracha
• Low sodium tamari
• agave nectar
• tamarind (optional)
• tomato slices

While I’ve found a lot of vegan pad thai recipes that call for ketchup, I REFUSE to mar the authenticity of the dish with sugary mass marketed confections.  WIth the combination of acidic lime, ripe tomato slices, and a hint of agave for sweetness, the need for ketchup is eliminated.

We’ve broken it down into categories to give you a clear and straightforward guide on what vegans eat. You’ll gain ideas and a whole new appreciation for a diet that’s healthy, versatile and delicious!

For a comprehensive amount of Vegan Breakfast and general vegan recipes, these books are essential, I’ve honestly found some of them simply life changing:
Clean & Lean 8-week Fat Loss and
Total Body Fitness Makeover, 20 Amazing Raw Vegan Kale Chip Recipes and The 20 Most Delicious Vegan Cookie Recipes Ever!

Fruit Smoothies & Shakes
Fresh smoothies are a great way to get a lot of servings of vegetables and fruits for vegans! Since vegans don’t eat animal protein, adding vegan protein powder to a smoothie is a great option. A blender or a juicer is a great investment for a vegan to make because of the unlimited amount of options you can make.

Non-Dairy Milks
Since vegans don’t drink cow’s milk, they turn to nut and soy if they want to drink milk. There is a variety of non-dairy milks available including soy, almond, walnut and more! Non-dairy milks are extremely healthy, full of flavor and are extremely versatile. You can either buy these in the store or make nut milks in a blender.

At the start of my vegan lifestyle decision, I wanted a cheap juicer/blender and I found this to be perfect, it is #1 in Jug blenders.

Beans and Lentils
A major staple in a vegan diet is beans and lentils. Since meat is not an option, black beans and lentils are a versatile and filling option to a variety of meals. Black beans, garbanzo beans, pinto beans, and green lentils are popular, full of fiber and easy to make vegan options. Beans and lentils are great as a side dish or an addition to a salad.

Meat Substitutes
Some people find it difficult to live without the texture and taste of meat, and that’s where vegan meat substitutes come into play. There are a wide variety of meat substitutes on the market from chicken, turkey, hamburgers and more! Meat substitutes are made with a variety of ingredients including soy, gluten, black beans, etc. Experiment with different kinds of faux meats and you are sure to find something you love that reminds you of your favorite meat!

Whole Grains
Whole grains are another staple for vegan diets. Vegans enjoy healthy whole grains like rice, barley, millet, oats, rye, wheat and more. Whole grains are full of vitamins and minerals and a great addition to any diet.

Fruits and Vegetables
Vegans tend to eat much more of a variety of fruits and vegetables than meat eaters. In addition to fruit and vegetable staples like apples, bananas and so on, vegans branch off into exotic fruits like papayas, mulberries, goji berries and more!

Quinoa
Quinoa has gained enormous popularity recently and for good reason! Quinoa is a seed that’s used like a grain. It’s packed with complete protein, has essential vitamins and minerals and eight essential amino acids. Quinoa is gluten-free and is a great base for meals, an addition to salads, or a side dish. Grains Whole wheat, rye, oats, brown rice and millet are a staple in the usual vegan diet.

Seitan, Tofu & Tempeh
Tasty, healthy and filling additions to lunch or dinner for vegans are tofu, seitan and tempeh. Tofu is made from soybeans, seitan is wheat gluten and tempeh is made from fermented soy. They all offer a different kind of flavor and texture and can be cooked plain or marinated in a sauce of your choice. Tofu, seitan and tempeh are extremely versatile and can be added to stir fry, salads and many other meals.