Transforming Leftover Pad Thai
Yesterday I posted my Pad Thai recipe and thought I would have enough leftovers for one more lunch. Well, as it turned out I had enough leftovers for three more lunches. I decided to take the majority of the plain "noodles" and use them in a bread recipe. I didn't have a bread recipe, using these specific ingredients, so I made one up! Have you heard of a raw bread recipe yet with kelp noodles in it?? Well you soon will have one. I added in some fresh raw baby spinach and several other things. I didn't want to call it Sea Weed Bread so I settled on Spinach and Mixed Vegetable Bread.
Ready for the Excalibur Dehydrator
Oh my, I really surprised myself. When I tasted the dough after adding in all of my herbs and spices, it was so good I was tempted to put some in a bowl and eat it like pudding. But I decided to stick to my plan and put it in the dehydrator. This was by far the best raw bread that I have tasted yet. (Not trying to brag :) it really is fantastic) You could leave it in longer and make it into crackers. I kept it pliable but dry on the top and it was just right for a thin bread.
I also was able to use some of the leftover Pad Thai sauce as some "mayo" for my tomato sandwich. The sauce solidified in the refrigerator because it had coconut oil in it. Perfect! I let it sit out for about 5 minutes and it spread easily on my bread like a thick "mayo" or "cheese spread My daughter and I both agreed that this thickened leftover sauce would be great spread on raw crackers.
It made the most fabulous tomato sprout sandwich. I will share both of my newly created recipes here:
Spinach and Mixed Vegetable Bread/Crackers
by Elizabeth @ rawlivingandlearning.blogspot.com
In your food processor add:
2 large handfuls of fresh organic baby spinach
2 cups of the leftover plain Pad Thai noodle mixture. Pulse a few times until spinach just begins to break down.
Now add in:
1 C raw sunflower seeds, soaked and drained
1/3 C raw sesame seeds, soaked and drained
2 T nutritional yeast
pinch of sea salt
2 T chia gel (4 T chia seeds soaked overnight in 1/2 C water)
1 t onion powder
2 pinches of chili powder
2 t chives
1 t dried basil
1 T hemp seeds
squirt of fresh lemon juice
Continue to pulse until all of the ingredients are well mixed and the spinach is completely broken down. Taste and add more spices as needed. Check consistency, adding more wet or dry ingredients as needed. Spread out thinly onto one Teflex dehydrator sheet. Gently press onto the surface some Tamari seasoned sunflower seeds and more sesame seeds. Dehydrate on 105 degrees for 3 hours. Feel the bread and see if it is ready to flip over. When it becomes dry to the touch, flip it over onto another dehydrator tray and carefully peel off the teflex sheet from the bottom of the bread. Continue to dry until you reach desired texture. Allow to cool and cut into desired shapes with a sharp knife. Store air tight in refrig. If making crackers, dehydrate till crispy and store airtight at room temp for 2 days.
Enjoy!
Amish Tomato and Sprout Sandwich with a side of Corn Salsa
Today I was feeling extra creative and I also tossed together a new recipe for my RAW corn salsa. I will be posting that in the next few days. It is better that my original corn salsa. Both are great, but this one really tasted special. Maybe it was just the super fresh, good organic corn.
Amish Tomato and Sprout Sandwich
by Elizabeth @ rawlivingandlearning.blogspot.com
1 Amish red tomato, cut into very thick slices
sunflower sprouts
solidified Pad Thai sauce (allow to set out for 5 min, till spreadable)
dried Italian seasoning(optional)
Place a tomato slice on one piece of bread. Spread the other piece of bread with the softened Pad Thai sauce, using it as "mayo". Top the tomato with a sprinkle of dried Italian seasoning and some sunflower sprouts. Serve with a side of RAW Corn and Lentil Salsa. Enjoy!!
~JMJ~ Today I am grateful for my son Mason. He is such a gentle, loving little guy. I get more hugs each day that any Mom could ask for. I love you Mason!!
Oh my, I really surprised myself. When I tasted the dough after adding in all of my herbs and spices, it was so good I was tempted to put some in a bowl and eat it like pudding. But I decided to stick to my plan and put it in the dehydrator. This was by far the best raw bread that I have tasted yet. (Not trying to brag :) it really is fantastic) You could leave it in longer and make it into crackers. I kept it pliable but dry on the top and it was just right for a thin bread.
I also was able to use some of the leftover Pad Thai sauce as some "mayo" for my tomato sandwich. The sauce solidified in the refrigerator because it had coconut oil in it. Perfect! I let it sit out for about 5 minutes and it spread easily on my bread like a thick "mayo" or "cheese spread My daughter and I both agreed that this thickened leftover sauce would be great spread on raw crackers.
It made the most fabulous tomato sprout sandwich. I will share both of my newly created recipes here:
Spinach and Mixed Vegetable Bread/Crackers
by Elizabeth @ rawlivingandlearning.blogspot.com
In your food processor add:
2 large handfuls of fresh organic baby spinach
2 cups of the leftover plain Pad Thai noodle mixture. Pulse a few times until spinach just begins to break down.
Now add in:
1 C raw sunflower seeds, soaked and drained
1/3 C raw sesame seeds, soaked and drained
2 T nutritional yeast
pinch of sea salt
2 T chia gel (4 T chia seeds soaked overnight in 1/2 C water)
1 t onion powder
2 pinches of chili powder
2 t chives
1 t dried basil
1 T hemp seeds
squirt of fresh lemon juice
Continue to pulse until all of the ingredients are well mixed and the spinach is completely broken down. Taste and add more spices as needed. Check consistency, adding more wet or dry ingredients as needed. Spread out thinly onto one Teflex dehydrator sheet. Gently press onto the surface some Tamari seasoned sunflower seeds and more sesame seeds. Dehydrate on 105 degrees for 3 hours. Feel the bread and see if it is ready to flip over. When it becomes dry to the touch, flip it over onto another dehydrator tray and carefully peel off the teflex sheet from the bottom of the bread. Continue to dry until you reach desired texture. Allow to cool and cut into desired shapes with a sharp knife. Store air tight in refrig. If making crackers, dehydrate till crispy and store airtight at room temp for 2 days.
Enjoy!
Amish Tomato and Sprout Sandwich with a side of Corn Salsa
Today I was feeling extra creative and I also tossed together a new recipe for my RAW corn salsa. I will be posting that in the next few days. It is better that my original corn salsa. Both are great, but this one really tasted special. Maybe it was just the super fresh, good organic corn.
Amish Tomato and Sprout Sandwich
by Elizabeth @ rawlivingandlearning.blogspot.com
1 Amish red tomato, cut into very thick slices
sunflower sprouts
solidified Pad Thai sauce (allow to set out for 5 min, till spreadable)
dried Italian seasoning(optional)
Place a tomato slice on one piece of bread. Spread the other piece of bread with the softened Pad Thai sauce, using it as "mayo". Top the tomato with a sprinkle of dried Italian seasoning and some sunflower sprouts. Serve with a side of RAW Corn and Lentil Salsa. Enjoy!!
~JMJ~ Today I am grateful for my son Mason. He is such a gentle, loving little guy. I get more hugs each day that any Mom could ask for. I love you Mason!!
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