MoFo'n Thai Mac
Fusion Challenge!Yesterday began the worst part of every month - my period. The cramping, the bloated tummy, the food cravings - it's all the same every month, month-after-month. Every month I eat Thai food the first night and Mac-n-Cheeze the second night. There's nothing I can do about it, my cravings are just that strong (and let's face it, if you've been paying attention, Thai food's kind of my favorite thing).
So last night I got home from work about 16 minutes past the time band practice was scheduled to start. Luckily, our drummer was running late, like always; I knew I had a short window to make dinner, a.k.a. my final "official" Vegan MoFo post of 2015. I wanted to go all out for this final post and make some big extravagant fusion feast, but alas time would not allow it and neither would my period cravings. Those cravings were just shouting "Thai!" and "Mac-N-Cheeze!" over and over again in my brain, until the two dishes fused together into this Thai Mac (it literally only took about 20 seconds for this dish to go from a possible dinner idea to a 'go').
Boy am I glad I made this dish:
It was cheap (about $1.17 per serving).
It was quick (about 15 minutes from start to finish).
It was healthy (16g protein and 400 calories per serving).
But most importantly, it was ridiculously, ridiculously, ridiculously good looking...er sorry I couldn't help myself...T A S T Y and it satisfied both cravings in one dish.
Even though I've now had Thai, or Thai inspired, food for 3 of the last 5 meals, I'm totally satiated, and ecstatic that this dish finally clicked in my period brain. I'm going to make it every month now. Hell I might even make it again tonight, since my band left no noodles uneaten.
16 oz rice macaroni noodles, cooked
1/2 c peanut butter
2 tbsp liquid aminos (or soy sauce)
2-4 tbsp fresh lime juice (start with 2 and add more to suit your taste)
4 garlic cloves
1 tbsp sriracha, less if you aren't into spicy
1/2 - 1 c water
Thai holy basil
sriracha, for garnish
- Take all the ingredients from peanut butter to sriracha to the blender party and give them a whirl. Slowly add in water a quarter cup of water at a time to the blender to achieve the consistency that pleases you most.
- Toss the macaroni noodles in the sauce and let heat through over medium heat.
- When it's all warmed through, remove from heat and stir in Thai holy basil.
- Garnish with sriracha and eat.
Fusion challenge accepted and defeated. I successfully fused together Thai flavors with classic American boxed mac-n-cheese and as a bonus: I fused together my two go-to, comfort foods for when my hormones are all crazy.
L E V E L U P!
Chana Masala Stuffed Yams
Korean Cole Slaw
Tomorrow, I am going back to some non-prompt recipes in a MoFo-less October. I've got a lot of ideas I'm gnawing on; so come back and visit often. There could be some cool/big changes coming.
ICYMI, here's MoFo'n Day 29 - This is the one where I put together a printable checklist for your next road trip and share my favorite recipe for Chocolate Chip Energy Bars.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, and Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,
All the love,