My go-to meal for the spring and summer seasons

The weather chez nous has been typical for April in Ontario: plenty of rain, but with a promise of sunshine and warmth to come in just a few days. Of course, that means that tulips and daffodils will soon start showing off their glorious colours. The cheerful golden and violet crocuses are already in full bloom outside the home of my in-laws.

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The crocuses are blooming!

Seven years ago, during the first spring season in our new home, I spent countless hours every day after work in our garden, planting seeds of wildflower that, come July and early August, decorated our backyard. Unfortunately, my wait for the blossoms the following year was unfruitful. Squirrels snatched the bulbs away, stashing them in their cozy hideaways in anticipation of the long winter. I didn’t do much gardening that following year, since I had more pressings needs – those of my new baby – to tend to. However, we did plant tomatoes, onions and rhubarb that year.

We plant a small vegetable garden every spring, but in the recent years, a temporary tenant groundhog chose our backyard as its new home. Our vegetable garden looked and smelled delicious. Overnight, the hungry groundhog munched all our zucchini and tomatoes, leaving us with nothing. I suspect that the wild rabbits living around our property might also have had a small bite to eat. I hope the groundhog shared a morsel with the bunnies! We learned our lesson. Last year, we built a wooden frame with a stretched net to protect our garden from rodents. Climbing over the net to tend to the garden bed has been an acrobatic challenge (thank goodness for yoga)!

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One of the hungry rascals!

Zucchini and tomatoes are a staple in our vegetable garden. Last year, we also planted kale, which was delicious and provided us with several large fresh salads throughout the summer.

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The weather might still be a bit on the chilly side, but I have been feeling ready to shed some stagnant winter energy and shake things up a bit. So, I have been changing my diet, still enjoying hot tea and lighter soups, but also eating fresh, raw food. A friend introduced me a few years ago to a raw Pad Thai dish. Since then, the popularity of this dish in the plant-based/raw community has exploded. There are so many versatile recipes for it on Pinterest! I keep changing the way I prepare it each time, but here is this week’s delicious version:

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Raw Pad Thai à la Dharma Wanderlust

Ingredients:

2 small-medium zucchini, shredded thinly using a mandolin peeler

2 medium carrots, thinly shredded

2 cups shredded red cabbage

2 cups broccoli florets, chopped into bite-size pieces

 

Ingredients for the dressing:

2 tbsp tahini

½ lemon, juiced

2 tbsp hot boiled water

2 tbsp tamari sauce

3 garlic cloves, crushed

finely grated ginger (to taste)

 

Method:

  1. Shred all the vegetables and stir them together in a large bowl.
  2. For the dressing, in a small bowl, stir together the tahini, water, lemon juice, tamari and crushed garlic.
  3. Stir everything well and leave overnight. The vegetables will absorb the beautiful flavours of the dressing!

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Variations:

Feel free to play with the combinations of vegetables. The spiralized zucchini is a staple in this dish, as it’s meant to resemble traditional Pad Thai noodles. I would also keep the carrots. As for the rest, experiment with your favourite vegetables! I like to add thinly sliced sweet peppers and toss some green onions and organic edamame beans into the mix. It’s almost asparagus and fiddlehead season here, and those would be great in this dish, though I prefer to eat asparagus and fiddleheads steamed and/or grilled.

For the dressing, feel free to use peanut butter or almond butter in lieu of the tahini. I usually add cilantro to the dressing, but I simply didn’t have any on hand this time. If you like peanuts, crush a few roasted peanuts and crumble them on top of the dish right before serving.

Some people like to consume this dish immediately after removing it from the refrigerator. Personally, when it comes to raw food, I prefer to consume it at room temperature (as a Vata girl, it’s just so much better for my belly), so I allow it to sit on the counter for a few hours before eating it.

Enjoy! Leave a comment to let me know what you think of this recipe. Also, I would be curious to know whether you plan a flower and/or vegetable garden every year. What are your favourite vegetables to plant and/or eat in the spring?

Thank you for sharing this blog with a friend!

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