Mac and Thai

I am excited to host yet another book giveaway by the prolific and infinitely creative Robin Robertson! Try out this incredible Mac and Thai recipe and scroll below to win a FREE copy of her brand new book, One-Dish Vegan. I love this book because, as a busy working mom, I need fast, simple, and delicious in the kitchen…and this book delivers.

Mac And Thai

Gluten-free Option | Serves 4

Leftover pad Thai was the inspiration for this macaroni pie with Thai flavors. It actually tastes like pad Thai, so I almost called it Pad Thai Pie. Instead of the white beans, you may substitute 1 1/2 cups crumbled firm tofu, if you like. Use rice noodles to make this gluten-free.

Ingredients:

  • 1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
  • 1/4 cup plain unsweetened almond milk or other nondairy milk
  • 2 tablespoons nutritional yeast
  • 5 scallions, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon peanut butter
  • 1/2 teaspoon garlic powder
  • Salt
  • 3 cups cooked linguine or soaked rice noodles (6 to 8 ounces before cooking)
  • 1 tablespoon vegetable oil or 1/4 cup water
  • 1/2 cup chopped red onion
  • 6 ounces asparagus, trimmed and cut into
  • 1-inch pieces
  • 2 garlic cloves, minced
  • 1 small carrot, peeled and shredded
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup thinly sliced white mushrooms
  • 2 tablespoons wheat-free tamari or vegan oyster sauce
  • 1 tablespoon natural sugar
  • 1 teaspoon Asian chili paste (optional)
  • 2 tablespoons water
  • 6 grape tomatoes, halved lengthwise
  • 3 tablespoons crushed unsalted roasted peanuts
  • 2 tablespoons chopped fresh cilantro or Thai basil
  • Lime wedges, for serving

 

Directions:

1. Preheat the oven to 350°F. Lightly oil a 9- to 10-inch pie plate or quiche pan.

2. In a high-speed blender or food processor, combine the beans, almond milk, nutritional yeast, half of the scallions, the lime juice, vinegar, peanut butter, garlic powder, and 1/2 teaspoon salt. Puree until smooth, then transfer to a large bowl. Add the noodles and mix well to combine. Set aside.

3. Heat the oil or water in a skillet over medium heat. Add the onion and cook for 4 minutes to soften. Add the asparagus, garlic, carrot, bell pepper, mushrooms, and remaining scallions. Stir in the tamari, sugar, chili paste (if using), and water. Cover and cook for 3 minutes. Remove the lid and continue cooking until the liquid has mostly evaporated. Transfer the vegetables to the bowl with the noodle mixture and mix well to combine. Taste and adjust the seasonings if needed.

4. Spread the mixture evenly into the prepared pan. Arrange the tomato halves on top of the mixture around the outer edge of the pan in an evenly spaced circle, pressing the tomatoes lightly into the mixture. Cover loosely and bake for 45 minutes, or until bubbly. Let cool for about 10 minutes before cutting. Sprinkle the top with the peanuts and cilantro. Serve with lime wedges.

Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

***To win a FREE copy of One-Dish Vegan, enter here: a Rafflecopter giveaway

Robin Robertson has written more than twenty cookbooks, including the bestsellers Fresh from the Vegan Slow Cooker and Quick-Fix Vegan. Formerly a columnist for Vegetarian Times, she also has written for Cooking LightNatural Health, and other magazines. A vegan herself, she lives in the Shenandoah Valley of Virginia with her husband Jon.

For more information, visit Robin Robertson’s Global Vegan Kitchen at http://robinrobertson.com/.

39 thoughts on “Mac and Thai

  1. I would love a copy of this book, I'm forever googling away for versatile recipes, I'm a great cook but I don't eat the way I used to over my life, a lot has changed, including tht of my diet, loving this recipe right here, Thai being ny favourite :-)

  2. One dish meals are the best! My default is cleaning all the veggies and whatever out of the fridge and making some sort of "stir fry". The results vary. lol

  3. My favourite 1 dish meal is a lentil shepards pie. It's super yummy. This Mac and Thai looks super good. Can't wait to try. Thanks for sharing!!!

  4. I am new to the plant based diet journey and would like more options to add to my weekly meals. This cookbook would be a great addition in my kitchen to keep me on this healthy, life long journey.

  5. I'd love this cookbook. I'm just starting out on vegan cooking and I'm slowly changing my diet and that of my family towards vegan. I am enjoying the recipes you post and the Facebook posts from you Julieanna. Thanks.

  6. I love just about any one dish vegan ideas, especially on a work night! (Bonus if it uses up those veggies that are getting close to going bad!)

  7. Let me know if you have any questions, or need any tips- my sister -in-law has been vegan for 18 months, and creates alot of her own stuff.

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