Friday, February 19, 2016

Kale Pad Thai

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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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