If you haven’t heard of the new cookbook The Blender Girl: 100 Gluten-Free, Vegan Recipes by Tess Masters you’re probably living under a rock.
Tess seems to be everywhere these days (check out her tour here) and for good reason. She’s as lovely as you think. And she’s written a lovely cookbook.
I have thoroughly enjoyed this book because I pretty much only use my Vitamix for smoothies, nut-based sauces and, occasionally, I make flour by grinding a whole grain. This book has pushed me out of my comfort zone!
The recipe range:
- Smoothies & shakes
- Appetizers, snacks, dips & spreads
- Salads
- Soups
- The main event
- Desserts
- Drinks, juices & tonics
- Condiments, sauces & creams
My favorites include: Ginger-apple-pear butter, Watermelon gazpacho, Creamy cauliflower soup, Mango fire and ice, and the Tofu soy cream.
This is the perfect book to keep right next to your high-speed blender. I grab it whenever I spy a random fruit or vegetable on my counter, quite certain Tess has a great idea for how to blend and serve!
My thanks to the publisher who gave me permission to share this pad thai recipe with you!
Photo taken by Anson Smart © 2014
pad thai is always a good idea
serves 2 to 4
- 1 (14-ounce/395g) package rice stick noodles
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar
- 2 small radishes
- 1 1/2 carrots
- 2 tablespoons wheat-free tamari or soy sauce, plus more to taste
- 2 tablespoons toasted sesame oil
- 2 teaspoons freshly squeezed lime juice, plus more to taste
- 8 ounces (230g) tempeh, thinly sliced, or very firm tofu, cubed
- 4 green onions, sliced on the diagonal into 2-inch (5cm) pieces (white and green parts)
- 2 heads baby bok choy, sliced lengthwise into thin strips
- Natural salt
sauce
- 1/4 cup (60ml) toasted sesame oil
- 1/4 cup (60ml) plus 3 tablespoons wheat-free tamari or soy sauce
- 1/4 cup (60ml) plus 3 tablespoons coconut nectar (or other natural liquid sweetener)
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons minced garlic (about 2 cloves)
- 1/2 teaspoon minced ginger
- 1 teaspoon red curry paste, plus more to taste
- 1/8 teaspoon dried red pepper flakes
- 2 cups (120g) bean sprouts, to garnish
- 1 cup (140g) roughly chopped raw unsalted cashews, to garnish
- Cilantro, to garnish
- 1 lime, cut into wedges, to garnish
Soak the noodles until al dente according to the instructions on the package. Drain and set aside.
In a small bowl, combine the vinegar and coconut sugar. Quickly grate the radishes and the carrot half and transfer the gratings to a glass bowl. Pour the vinegar and sugar mixture over the gratings, cover the bowl, and place it in the refrigerator.
In a saute pan over medium-high heat, combine the tamari, sesame oil, and lime juice. Add the tempeh and cook for 3 minutes per side, until golden brown and a bit crispy. Remove the pan from the heat and set aside.
To make the sauce, pour the sesame oil, tamari, coconut nectar, lime juice, garlic, ginger, curry paste, and pepper flakes into your blender and blast on high for about 30 seconds, until well combined. Transfer the sauce to a wok or deep saute pan and bring it just to a boil over high heat. Cut the remaining carrot into julienne. Reduce the heat to medium, stir in the green onions and carrot and cook for 5 minutes. Add the bok choy and cook for about 1 minute more, until the bok choy is just cooked through. Add the noodles and stir until coated with sauce and heated through, about 2 minutes. Add the tempeh and stir carefully. Remove the radish and carrot pickles from the fridge and drain them. Add to the noodles and toss gently. Tweak flavors to taste (you may want more tamari, curry paste, lime juice, or a little salt).
Serve on individual plates or in a big bowl, family style. Top each portion with some bean sprouts, a sprinkling of cashews, and chopped cilantro. Garnish with a lime wedge.
