Thai Summer Salad


            Prep Time: ~ 15 min      Total Time: ~ 15 min       Servings: 4Ingredients: 

  • 2 Cups Shredded Red Cabbage
  • 2 Cups Shredded Green Cabbage
  • 3 Medium Carrots
  • 1/2 Cup Finely Chopped Cilantro
  • 1 Julienned Red Pepper
  • 1/2 Cup Chopped Peanuts
  • 1 Can Chickpeas
  • Sesame Seeds (optional for garnish)
  • Curry Peanut Sauce:
    • 1/4 Cup Extra Virgin Olive Oil
    • 1/8 Cup Veganaise
    • 1 Tablespoon Curry Powder
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Peanut Butter
    • 1/4 Cup Brown Sugar

What You Will Need: 

  • Large Mixing Bowl
  • Spiralizer
  • Small Bowl

Step 1: Add red and green cabbage to a large mixing bowl. Spiralize carrots and add to large mixing bowl. Stir to mix evenly.

Step 2: Add chopped cilantro, julienned pepper, and chopped peanuts to mixing bowl. Mix Evenly.


Step 3: In a small mixing bowl, combine oil, veganaise, curry powder, soy sauce, peanut butter, brown sugar, and stir until mixed evenly. Add peanut sauce to large mixing bowl and coat slaw mix evenly.


Step 4: Rinse chickpeas and add to slaw mixture. Stir evenly. Portion salad and garnish with chopped nuts and sesame seeds.


Butternut Squash White Bean Curry


                    Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min


  • 3 Tablespoons Olive Oil
  • 1 Onion
  • 2 Cloves Garlic
  • 1 Cup Crimini Mushrooms
  • Salt & Pepper (to taste)
  • 1 Red Pepper
  • 1 Large Carrot Peeled
  • 1 Head Broccoli
  • 1 Butternut Squash
  • 2 Hot House Tomatoes
  • 1 Can Coconut Milk
  • 1/8 Cup Curry Powder
  • 1/8 Cup Brown Sugar
  • 1 Teaspoon Salt & Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Cup Vegetable Stalk
  • 2 Tablespoons Hot Sauce
  • 1 Cup White Beans


Step 1: Heat frying pan on medium heat. Add oil, finely chopped onion and garlic, and sliced mushrooms. Sprinkle with salt and pepper. Saute until onions become translucent and mushrooms brown. Thinly slice red peppers and add to pan to saute until soft.

Step 2: Chop your carrot into 1/2 inch pieces, and cut broccoli into small florets. Peel your squash using a carrot peeler, slice in half, hollow out seeds, and chop into small pieces. Boil carrots, broccoli, and squash in a large pot for 5 minutes or until squash can be pierced with a fork. Drain vegetables and add sautee pan mixture to pot and let sit on low heat.

Step 3: Chop tomatoes and add to mixture. Add coconut milk to pot, and stir in curry powder, brown sugar, salt, pepper, cilantro, veggie stalk, hot sauce, and white beans. Let simmer on medium low heat for ~25-30 minutes.


Coconut Curry Pad Thai


Prep Time: ~ 5 min             Cook Time: ~15 min             Total Time: ~ 20 min



  • 1 Tablespoon Olive Oil
  • 1 Can Coconut Milk
  • 1/4 Cup Golden Curry Powder
  • 2 Teaspoons Table Salt
  • 1/3 Cup Brown Sugar
  • 3 Tablespoons Hot Sauce
  • 4 Cups Chopped Vegetables (Fresh or Frozen)
  • 1 Can Chickpeas (2 Cups)
  • Thai Rice Noodles

Step 1: Heat oil in a small pot, whisking in coconut milk, curry powder, salt, brown sugar, and hot sauce. Bring curry sauce to a boil for one minute, then let simmer on low.

Step 2: Cook vegetables on medium-high heat in a large pan. I use frozen vegetables for a quicker and more cost efficient option. Just pour a cup of water over the vegetables and let boil in the pan until cooked. This takes about 5 minutes, and you won't need to use oil!

Step 3: Once vegetables are cooked through, drain any excess water, and pour in curry sauce. Rinse and strain chickpeas, and add to your pan. Mix contents and let simmer on low heat.

Step 4: In a fresh pot, bring 4 cups of water to a boil. Remove pot from heat and add rice noodles. Let sit for 3-4 minutes then strain.

Step 5: Combine noodles with curried vegetables, and let simmer on low heat until ready to serve.

I like to add chickpeas for protein, but white kidney beans taste great as well if you're looking for something different!

Keep in mind that the longer you let the curry sauce cook into the vegetables, the more flavourful your dish will be. Store any leftover curry pad thai in the fridge overnight, and reheat in a pot over medium heat when ready to serve. I usually add about a 1/4 cup of vegetable stalk when reheating.