Friday, April 12, 2013

Kale Pad Thai–a re-post for Kathey M.!

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This week’s meat-free Friday gives us a taste of Thailand!  I adapted this recipe for a family of 5 from one I found in a Whole Foods brochure (credit was given to Chrissy Bender, Healthy Eating Specialist in the Mason OH Whole Foods Store).  Photo from

2 cups roasted, salted or unsalted peanuts
2 cups Nutritional Yeast (check the bulk foods area of your grocery store)
2 garlic cloves
2 tbls lemon juice
1 tsp salt
1/4 cup vegetable broth
2 tbsp tamari
1 1/2 cup water
pepper to taste
4 eggs, scrambled and cut into small pieces
2 packages Buckwheat Soba Noodles, cooked
Handful of kale, chopped and stems removed
3 cups cherry tomatoes, sliced in half

1) Combine peanuts, yeast, garlic, lemon juice, salt, veggie broth, tamari, water and pepper in a blender.
2)  Toss noodles with the kale, eggs, and tomatoes.  Toss with the sauce.

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