This dish is way more delicious than we thought it would be. We actually went back for seconds (especially since it was pretty low-cal).
I don’t know if this compares with the pad thai we get at our local Thai restaurant, but it’s pretty good. I think that they put some fish sauce in their pad thai.
This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan
Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.
These came out soft and very tasty. I like the outside a bit “burnt” so i cooked them a little longer. You can add nuts in the food processor if you want some extra protein and body.
You can basically use any green vegetables in place of the kale mix, fresh or frozen. We had some left over pasta that we added after. I also think that half an avocado would be really good to add.
The combination of the honey, lemon and apple give this dish a lot of flavor. Frozen string beans can be used as a substitute, but you would need to cook it long enough so the moisture evaporates and then the string beans can brown.
We really love the dressing for this salad, with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pin nuts or almonds for the cashews.
We used ciabata rolls for this recipe which are high in calories. You can use any kind of roll or hamburger bun.
This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.