Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and …

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.

This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) from Minimalist Baker →

Southwestern Corn Chowder

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer…

The post Southwestern Corn Chowder appeared first on Cookie and Kate.

Southwestern corn chowder recipe

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.

I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.

corn chowder ingredients

I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.

You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!

Continue to the recipe...

The post Southwestern Corn Chowder appeared first on Cookie and Kate.

Gut-Calming Vegetable Broth (+ Miso Tonic)

Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.
It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — …

Gut-Calming Vegetable Broth (+ Miso Tonic)

Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.

It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour. 

We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals.

Gut-Calming Vegetable Broth (+ Miso Tonic) from Minimalist Baker →

Vegetarian Succotash

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and…

The post Vegetarian Succotash appeared first on Cookie and Kate.

succotash recipe

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and fresh peppers.

Make this recipe now with fresh early fall produce, or bookmark it for your Thanksgiving table. You can easily use thawed frozen corn if fresh sweet corn is hard to come by.

succotash ingredients

As you’ll read below, succotash has Native American roots and many variations. Here in Kansas City, succotash is the namesake dish at a local restaurant called Succotash.

This recipe is my own interpretation of this uniquely American dish. I seared the corn in a skillet to develop more complex flavor. I added a variety of peppers (poblano, bell pepper and optional jalapeño) for some spice to help balance the sweetness of the corn. I’ve written the recipe to give you as much control as possible over the spice level, since individual preferences and corn’s sweetness can vary so much.

I omitted tomatoes because they made this dish more stew-like, and it’s more of a warm salad without. Creamy butter (no cream) and fresh herbs make this produce-driven, vegetarian side dish completely irresistible.

Continue to the recipe...

The post Vegetarian Succotash appeared first on Cookie and Kate.

Breakfast Vegetable Scramble

Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option. Want to eat more breakfast vegetables? You’re not alone. Eating more veggies to start the day is starting to trend. Because let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let’s infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too. Ingredients in this breakfast vegetables scramble This scramble is unlike most breakfast recipes…it’s loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are: Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option.

Breakfast vegetables

Want to eat more breakfast vegetables? You’re not alone. Eating more veggies to start the day is starting to trend. Because let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let’s infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too.

Ingredients in this breakfast vegetables scramble

This scramble is unlike most breakfast recipes…it’s loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are:

  • Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble you’ll stock up on 85% of your vitamin C for the day.
  • Baby kale and spinach: Kale is one of the most nutrient dense foods on the planet; it’s packed with nutrients like Vitamin K, anti-oxidants and more (read more here).
  • Avocado: You can serve avocado on the side in this breakfast. Avocados are rich in fiber with 25% of your daily value, full of heart healthy good fats, and loaded with vitamin and nutrients (source).
  • Eggs: They’re not breakfast vegetables, but eggs are also a healthy food. One egg has 75 calories, 7 grams of protein, and lots of nutrients. Recent research has found that eggs can increase the good cholesterol the body needs.
  • Tofu: For a plant-based option, you can use tofu instead! See below for nutrition info.
Breakfast vegetables

What other breakfast vegetables can you add?

This breakfast vegetables scramble is very customizable based on the vegetables that you have on hand! You can use so many more vegetables for breakfast. Here are some vegetables that we’d recommend:

  • Broccoli*
  • Carrots*
  • Mushrooms
  • Zucchini
  • Cherry tomatoes, cut in half
  • Swiss chard, chopped
  • Cabbage, shredded
  • Brussels sprouts, shredded (here’s how to shred them)

For the broccoli and carrots, make sure to cut them small. You may find you need to cook a few minutes longer than the timing specified below since they are hard vegetables. Looking for more ideas? See these Best Vegetables to Eat Today.

Tofu scramble with breakfast vegetables
This tofu scramble is a healthy vegan breakfast idea full of vegetables

Vegan variation: make a tofu scramble!

Don’t want to eat eggs with your breakfast vegetables? Use tofu instead! This Tofu Scramble is so full of savory flavor, it tastes remarkably similar to eggs! Alex and I don’t eat 100% plant-based, but we adore tofu scrambles when we want a vegan option.

Is tofu healthy? Per the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. 

Vegetables for breakfast

Ways to eat breakfast vegetables

Want other breakfast vegetables ideas? Here are some more ways to load vegetables onto your plate in the morning:

  1. Make toast and load it with veggies. Try Avocado Toast. Or spread toast with hummus or goat cheese and add sauteed vegetables.
  2. Add a side of sauteed greens. Try Sauteed Spinach, Sauteed Chard or Sauteed Kale.
  3. Make a vegetable frittata. Try these Veggie Mini Frittatas.
  4. Eat breakfast tacos. These 5 Minute Tacos have delicious egg “taco meat”: load them with raw and sauteed veggies.
  5. Try savory oatmeal. Make oatmeal and top it with a poached egg and sauteed veggies.
  6. Sip vegetable smoothies. Try a green smoothie like Broccoli Smoothie, Spinach Smoothie, Kale Smoothie or Celery Smoothie.
  7. Make an omelette loaded with greens. Try this Parmesan Omelette and use any greens you like: spinach, kale or chard.

Sides to serve with this vegetable scramble

Want to serve an impressive breakfast or brunch? Here are a few great sides for this breakfast vegetable scramble:

  • Hash Browns: These Hash Browns in the Oven are perfect for sliding into the oven while you make a saute. Or make traditional Homemade Hash Browns in another skillet.
  • Sweet Potato Hash Browns: Try Sweet Potato Hash Browns are baked in the oven, making them simple to prep.
  • Breakfast Potatoes: These Pan Fried Potatoes are full of big flavor and take just 15 minutes.
Breakfast vegetables

This breakfast vegetables scramble recipe is…

Vegetarian, gluten-free, plant-based, vegan, and dairy-free.

Print
Breakfast vegetables

Breakfast Vegetable Scramble


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 2
  • Diet: Vegetarian

Description

Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right (and a vegan option).


Ingredients

  • 2 tablespoons olive oil
  • 1/2 red onion
  • 1 red bell pepper (or 1/2 red and 1/2 orange)
  • 4 cups baby kale or spinach
  • 1 tablespoon chopped chives or other fresh herbs
  • 4 eggs or this Tofu Scramble
  • ¼ cup shredded Colby cheese or crumbled goat cheese (optional)
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • Avocado slices, for serving

Instructions

  1. Prep the vegetables: Thinly slice the red onion. Large dice the bell pepper.
  2. Prep the eggs or tofu: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble.
  3. Cook the vegetables: Heat the olive oil over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
  4. Cook the eggs or tofu: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute. Or, complete Step 2 of the Tofu Scramble.
  5. Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Breakfast vegetables

More breakfast recipes

Here are a few more of our favorite ways to eat healthy breakfast ideas:

  • Homemade Acai Bowl or Acai Smoothie This colorful smoothie bowl is full of nutrient-dense tropical fruits and almond butter.
  • Healthy Banana Bread Muffins These muffins are made of 100% oats: no flour! They’re a great way to eat oatmeal on the go.
  • Everyday Baked Oatmeal You’ll be blown away by the flavor of this baked oatmeal! It’s so easy to make and endlessly versatile: a true go-to recipe. Vegan variation, too!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Caponata

Let’s make homemade caponata! This classic Sicilian appetizer or side dish is perfect for late summer meals. This recipe combines roasted (not fried) eggplant with sautéed bell…

The post Caponata appeared first on Cookie and Kate.

caponata with roasted eggplant

Let’s make homemade caponata! This classic Sicilian appetizer or side dish is perfect for late summer meals. This recipe combines roasted (not fried) eggplant with sautéed bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it irresistibly tangy and sweet. If you generally enjoy these bold flavors, you’re going to love caponata.

Since international travel is largely off the table, I’ve been traveling vicariously through my food. This caponata is the perfect example. I’ve yet to make my way to Sicily to sample authentic caponata, but learning to make this dish has deepened my desire to explore the island. Mark my words, I’ll get there someday.

caponata ingredients

Caponata recipes vary from region to region and household to household. This recipe is where I landed. I took some cooking cues from my ratatouille recipe, which also features roasted eggplant stirred into a simmering tomato sauce. Caponata’s flavors are even deeper and more complex largely due to the intense agrodolce factor, or the interplay between sweet (honey and raisins) and sour (vinegar and capers).

I can’t claim this recipe is entirely authentic, but I hope it offers you a little taste of Sicily.

Continue to the recipe...

The post Caponata appeared first on Cookie and Kate.

Go-To Tofu Stir Fry

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies. Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned. First off: is tofu healthy? We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.

Tofu stir fry

Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned.

First off: is tofu healthy?

We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. Learn more about tofu here: Straight Talk About Soy and Is Tofu Good for You?

How to make a tofu stir fry: the basic steps

Even better than being healthy: tofu can be completely delicious if you cook it correctly! Here’s what to know about the elements of making this basic tofu stir fry:

  • Make the stir fry sauce. This sauce is SO good! You’re going to love the flavor and the thick body of the sauce.
  • Chop the veggies. This is where much of the prep time will come in. We’ve used only a few veggies so you don’t have to spend hours chopping.
  • Cook the tofu. The main idea is to cut it into small squares, then pan fry for 5 minutes per side.
  • Stir fry the veggies. Add the veggies for 6 minutes. Then add the tofu and sauce and turn off the heat! The sauce will heat and thicken using the residual heat. If you have the heat too high, the sauce will evaporate.
Tofu stir fry

Guess what: you don’t have to press the tofu!

Did you notice something was missing? Pressing the tofu! If you’ve made other tofu recipes, they may have called for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. The theory is that this extracts more water, helping the tofu to get crispier. But really: who has the time for that?

This tofu stir fry works for weeknight dinners because you don’t have to spend the time pressing it before cooking. Just pat it dry with a towel and you’re ready to cook.

What’s in this delicious stir fry sauce

Did we talk up this stir fry sauce enough? Let’s just spend a little more time there. You can use this sauce for any stir fry that’s intended for 4 servings. You can also easily make the sauce in advance! Whip it up and store in a covered jar or container until you’re ready to cook. It saves a few minutes: which can be crucial on a weeknight. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder
Tofu stir fry

Other veggies to use in a tofu stir fry

You can use lots of other vegetables in this tofu stir fry! We chose broccoli, red and orange bell pepper, and shiitake mushrooms because they have beautiful colors, lots of nutrients, and a similar cooking time. Here’s a cheat sheet for other vegetables you might want to add to show the timing for each one:

Vegetables that take 6 to 7 minutes to stir fry:

Vegetables that take 3 to 5 minutes to stir fry:

  • Cabbage, thinly sliced
  • Snap peas
  • Bok choy, chopped
  • Zucchini or summer squash
  • Edamame, frozen and shelled

Vegetables that take 1 minute to stir fry:

  • Garlic, minced
  • Ginger, minced
  • Green onion, thinly sliced (or use as a garnish)
Tofu stir fry

What to serve with this tofu stir fry

Lastly, let’s talk about how to serve this tofu stir fry! This makes a fantastic healthy vegan dinner idea or easy vegetarian meal. You’ll want to serve with some sort of whole grain to make it more filling. Here are some options:

  • Rice: The easiest and most traditional option for a stir fry. Go to How to Cook Rice or Instant Pot Rice.
  • Quinoa: When we want to mix things up, quinoa is a fun grain to serve with a stir fry. Go to How to Make Quinoa or Instant Pot Quinoa.
  • Cauliflower Rice: Don’t want to eat a whole grain? Try cauliflower rice! Take 1 head of cauliflower and chop it into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
Tofu stir fry

This tofu stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Tofu stir fry

Go-To Tofu Stir Fry


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.56 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.


Ingredients

For the stir fry sauce

  • 1/4 cup soy sauce
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon miso
  • 2 teaspoons cornstarch
  • 1/4 teaspoon garlic powder

For the tofu stir fry

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 1 red bell pepper (or half red and half orange)
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon grated fresh ginger
  • 14-ounces firm or extra firm tofu
  • 3 tablespoons sesame oil, divided
  • Kosher salt
  • 1 tablespoons sesame oil
  • Sesame seeds

Instructions

  1. Start the rice: If serving with rice, start the rice.
  2. Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
  3. Chop the veggies: Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
  4. Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add the oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  5. Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
  6. Stir fry the veggies: Add another 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
  7. Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Serve immediately. Store leftovers up to 3 days refrigerated.

  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Tofu stir fry

More easy vegan dinner ideas

Love eating plant based? Here are a few more vegan dinner ideas to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegetable Lasagna

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robus…

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robust marinara sauce, a variety of vegetables, and lots of cheese. What’s not to love? Serve with…

The post Vegetable Lasagna appeared first on Two Peas & Their Pod.

Vibrant Collard Green Wraps with Green Curry Tahini Sauce

This vibrant, colorful collard green wrap comes together in just 20 minutes and makes the perfect portable snack or meal. It’s great for making ahead for meal prep and keeps in the fridge for several days.
The star of the show is the tangy-cream…

Vibrant Collard Green Wraps with Green Curry Tahini Sauce

This vibrant, colorful collard green wrap comes together in just 20 minutes and makes the perfect portable snack or meal. It’s great for making ahead for meal prep and keeps in the fridge for several days.

The star of the show is the tangy-creamy green curry tahini sauce made with our go-to Green Curry Paste. This wrap is what plant-based dreams are made of!

It’s no secret that around here we’re big fans of cuisines and flavors from around the world (including the Middle East, Germany, and Thailand).

Vibrant Collard Green Wraps with Green Curry Tahini Sauce from Minimalist Baker →

Raw Rainbow Veggie Noodle Salad with Peanut Dressing

With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…

Raw Rainbow Veggie Noodle Salad with Peanut Dressing

With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.

Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!

This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.

Raw Rainbow Veggie Noodle Salad with Peanut Dressing from Minimalist Baker →