Pad Thai for One

There are many versions of Pad Thai, and most involve peanuts. I went a different way with it--you try it and let me know what you think! 

 juice of ¼ lemon or ½ lime

1 clove garlic

1/2 inch piece ginger, chopped

1 TBLSP maple syrup or agave

1 TBLSP tamari

1 TBLSP melted coconut oil

¼  cup almond butter

1/3 cup water

Pepper to taste

Noodles for a single serving (I like flat rice noodles, but use what you like.)

¾ cup chopped veggies (pictured are carrots, fennel, green beans, and mushroom)

Chopped almonds to decorate.

1. Put the water on to boil your noodles and veggies. I put ‘em all into the same pot, putting the noodles in first and dropping the veggies in that take longer earlier than the mushroom and fennel frond-types of veg. While it’s coming to a boil, you can chop the veggies and prepare the sauce. 
2. In a blender or food processor, chop the garlic and ginger with the lemon juice. Once it’s finely chopped, blend all the rest of the sauce ingredients (maple syrup, tamari, coconut oil, almond butter, water, and pepper) in there with it. The sauce will thicken if you pop it into the refrigerator before serving, which is nice. You can add a little water to thin it, if necessary, before adding it to the noodles.
3. Drain the noodles and veggies and put them into your bowl. Pour the sauce over it all and toss to combine well. Sprinkle chopped almonds on top.

Fig Linguini for One

I admit it. I'm a figophile. Even thought this recipe easily makes enough for two, I usually gobble the whole thing up myself. I mean, it's figs! 

     ½ small onion, chopped smallish

     1-4 ounces of linguini noodles

     ½ TBLSP of vegan butter or olive oil

     8 large figs, cut into bite-sized chunks (quartered and then cut in half cross-wise)

     1/2 cup or so of dry white wine

     1/2 cup of nondairy milk (I use almond milk)

     Grated cheese, for topping (asiago would be good, but I use nondairy mozzarella)

     Freshly cracked black pepper to taste.

1. Put the water on to boil linguini noodles. Toss the noodles into the boiling water when the onions are ready.

2. In a large skillet, add onion and the butter or oil and sauté until the onions are about half-way finished. They should be starting to soften but not actually limp yet

3. Add figs. Sauté until the figs are thinking about losing their shape but haven’t actually begun to relax.

4. Add the wine and reduce until the alcohol smell fades and there is only a little liquid in the pan.

5. Add the nondairy milk and reduce until saucy.

6. Add the cooked linguini to the pan when both are ready.

7. Top serving with grated cheese, if desired, and a little cracked pepper.

This makes a huge portion. I eat it all, but you might want to share or save some for tomorrow. 

Garlic Noodles for One

1 serving of linguini noodles (you be the judge of how many that is)

1.5 TBLSP olive oil

3 cloves garlic, crushed

1 TBLSP flour (all purpose)

3 cloves garlic, minced

1/3 cup vermouth, vodka, or gin

1 TBLSP fresh parsley, finely minced

1.5 TBLSP vegan butter

 

1.      Boil water for noodles. When the noodles are in and about half-way cooked, begin the sauce.

2.      In a saucepan, heat olive oil and crushed garlic on medium heat. (If you go too fast, the garlic will burn while you’re trying to fish it out.) When the oil begins to smell garlicky but before the garlic begins to brown, take it off the heat and pull out the garlic. You now have garlic-infused oil.

3.      Put it back on the heat and add flour and minced garlic to make a roux. Don’t let it brown.

4.      Add vermouth (or vodka or gin) and parsley, and heat through, until garlic just begins to soften, perhaps a minute. The alcohol should evaporate in this time, if your heat is low enough that you can boil it off without overcooking the garlic.

5.      Take it off the heat and add the butter in small chunks, and stir until well blended. Toss the noodles in with a small amount of the noodle water, and stir until the sauce is completely blended.