Thai-ish Noodle Vegetable Garden

Picture 10



1/2 package brown rice vermicelli noodles softened in boiled water
1 tsp virgin coconut oil
1 1/2 tsp apple cider vinegar
2 crowns lightly steamed broccoli (in my reading of raw food diets I have come across info that broccoli in particular is best eaten slightly cooked for best absorption of nutrients)
1/2 thinly sliced sweet pepper
1 large carrot thinly sliced
1 package coconut curry tempeh (by Turtle Island) lightly panfried in coconut oil on both sides, set aside
1/8 red onion thinly sliced
1/4 red cabbage thinly sliced
juice of 1/2 a lime
finely chopped fresh ginger to tast 

—Add coconut oil and vinegar to drained noodles to add nutrition and to keep noodles from clumping.  Add to pan of divided sauce and coat well.  Plate and layer vegetables and tempeh and drizzle with sauce and lime juice.  


2 tbsp tamarind paste
1/3 cup of boiled water
1/8 c tamari soy sauce
1 generous tsp of honey or choice of sweetener (yes yes vegan debate on honey)
1/2 tsp thai chili paste or similar product

—Put tamarind paste in a fine mesh strainer and pour water through to remove any granules.  Add tamari water to pan with remaining ingredients.  Set aside 1/2 for drizzling over vegetables and 1/2 for coating noodles.



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