Pad Thai has to be my favourite noodle dish ever! It has such a fresh taste and combines so many delicious flavours and textures – it’s sweet, sour, salty, crunchy and chewy. No wonder it leaves my taste buds singing!
In today’s post I’m sharing the recipe for an easy plant-based Pad Thai that is perfect for a weeknight meal. It comes together in just 30 minutes (from scratch!)
*UPDATED AUGUST 2020* This review was originally written in January 2018. Over two and a half years later, and the Optimum VAC2 Vortex is still my family’s ‘go to’ power blender. It gets used multiple times a week; sometimes multiple times a day! Below I give the lowdown on this brilliant blender and why we love it so much.
One of the perks of being a Froothie ambassador is that I get the chance to test their new kitchen gadgets when they come on the market. As soon as it launched, the Optimum VAC2 Vortex Blender was creating quite a buzz on social media so I couldn’t wait to get my hands on one and see what all the fuss was about.
As many of you will know, I am a big fan of home-made energy balls. Not only are they delicious, but they also happen to be packed full of nutrient-rich ingredients such as oats, dates and nuts that help to boost our energy levels, and support good health in general. Each ball is filled with protein, heart-healthy fats, complex carbohydrates, fibre, plus a whole host of minerals and antioxidant compounds. It’s amazing just how much goodness fits inside one little ball!
Healthy AND delicious? That’s definitely my favourite kind of snack!
Today I’m sharing a recipe for smoky tempeh slices that are just perfect as a sandwich filling. They are super easy to make and packed full of flavour. Add some lettuce, slices of juicy tomato and a dollop of mayonnaise and you have a delicious vegan alternative to the classic BLT sandwich – the ‘TLT’ (Tempeh, Lettuce, Tomato).
I originally posted our Pecan Topped Banana Bread on the blog way back in 2015 and, to this day, it remains our family’s favourite banana bread recipe! It has a beautiful soft texture (definitely more cake-like than bread!) and cinnamon-spiced flavour. I especially love the pecan topping which adds a tasty crunch to every mouthful.
Today, I’m sharing a tasty plant-based alternative to the classic Tuna salad sandwich filling. It’s creamy, crunchy, sweet, salty and tangy! I do love to have a mixture of flavours and textures going on in my sandwiches and today’s recipe certainly fits that bill! It is really easy to make and takes less than ten minutes to prepare.
