Thursday, July 16, 2009

Pad Thai Cabbage

INGREDIENTS (not pictured: bok choy) Sauce:
1 can Coconut Milk
1 Lemon, juice of
1/2 cup Almonds
2 Garlic Scapes
1 tsp Ginger Powder (fresh ginger is best if available)
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp fresh cracked pepper

Put all these through a blender or food processor.
Vegetable Part:
4 cups Green Cabbage
Pull off the outer leaves and stack for easier chopping. Slice thin, like so...
1 yellow squash, chopped
3 baby bok choys, chopped
2 carrots, shredded with a vegetable peeler (there's 3 carrots in the picture, but I only used 2)
1/2 cup cilantro, chopped
1/4 cup basil, chopped
Mix sauce with vegetables, add a can of drained garbanzo beans, then garnish with herbs and sliced almonds.
Enjoy! I adapted this recipe from one in Rainbow Green Live Food Cuisine by Gabriel Cousens. He says that a good way to tenderize cabbage slices is by massaging sea salt into them before serving. That could also be accomplished by letting the sauce marinate the cabbage for some time before serving.

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