The idea of a "One Bowl Wonder" is that everything gets thrown into, mixed up, and eaten out of one bowl. These breakfast, lunch, dinner and snack bowls have found their way into our kitchen as an easy meal, and a really easy way to get a real, healthy meal into your belly.
Weeknights and lazy weekends mean that while I try to stay somewhat healthy, it can be hard to want to pull together an elaborate meal after a full day of work or exploring the nooks and crannies of a neighborhood in Queens or Brooklyn. I want something quick, easy, and semi-good for me (for more on the eternal struggle of achieving that trifecta, see my Mexican Bake recipe). Something I can eat guilt free and not have a huge mess to clean up or an hour to commit to cooking it. As the summer fades into fall and the weather gets a little cooler, I haven't let go of bright summer flavors and vegetables, but I'm left wanting something a little substantial.
What do all of these wants/needs/hopes translated into? Enter: zucchini noodles. They're deceivingly simple to make with a spiralizer, and they taste pretty damn delicious with everything I've made so far, thankyouverymuch.
I wanted to put together something that was raw veggie heavy that could satisfy my carb cravings. Pad Thai is the numero uno comfort food I go to when I think of home. My mom makes it the best, and it's always tastier on the second day after a quick reheat. All Durden family parties and get togethers feature my Mom's Pad Thai, complete with freshly caught Gulf shrimp we picked up from our hybrid fish market/Asian food store in Tallahassee. I've always been a little bit sad that I can't share this family favorite with my boyfriend, due to a carry-an-epipen-at-all-times level allergy to peanuts, and so, with that in mind, I set out to create a raw, peanut free version of my mom's classic dish.
Rather than a sweet tamarind sauce, I created a creamy raw cashew sauce that took less than 30 seconds to come together. The whole bowl is pretty simple: prep your veggies, make your sauce quickly, and toss together in your bowl. Serve. Eat. Enjoy. Repeat.
You can rest easy knowing that you aren't eating something terrible for you and your kitchen won't look like a hurricane swept through it. Minimal mess and time, maximum flavor punch and healthy-factor. I'm going to be eating this One Bowl Wonder for a few weeks to come.
Raw Pad Thai with Creamy Cashew Sauce
Makes enough for four with enough left over for lunch tomorrow!
$$$ Breakdown: I spent approximately $25.00 on buying veggies, herbs, nuts, and Pad Thai sauce. Since vegetables make up most of this dish, it was easy to keep costs low. I was easily able to feed four, with enough for seconds but we can say this comes out to about $6.25 per serving. If you're the only one enjoying this recipe for the week, keep it cold and undressed in your refrigerator until ready to eat. Dress right before you eat.
Raw Pad Thai:
1 Red Bell Pepper
1 or 2 Thai Birds Eye Chilis or Scotch Bonnet Peppers for heat (optional)
2 cups of Snap Peas
2 cups of Green Beans
1/2 large Purple Onion
1 large Zucchini
1/2 of head of Napa or Savoy Cabbage
2 cups of Bean Sprouts
Handful of Thai Basil, Cilantro, and Raw Cashews to dress dish
1 cup Raw Cashews
1.5 cups of Water (or more depending on the consistency you'd like)
1 tbsp Sesame Oil
Fish Sauce to taste
- Spiralize your zucchini. You can find inexpensive spiralizers online. Here's the one I used for this recipe:
- Chop all of your vegetables and layer in a large bowl. See photos above.
- Combine all of your sauce ingredients in a blender and blend on high until smooth. Add fish sauce to taste - a little goes a long way! You can add more water to make it more fluid, but I like to leave my cream and thick.
- Drizzle or dollop (depending on the consistency of your sauce) over your vegetables. Mix it up and serve in small bowls.
Check it, try it, and let us know what you think! Post pictures on Instagram and tag us or tag #theblvdblog and we may feature your photo on Twitter or Instagram!