Let me tell you about a little obsession I had when/before I was pregnant….Vermicelli. I seriously ate this every other night consecutively for about 7 months. I have an addiction to Asian food and I am not even ashamed…it’s the best type of food there is, hands down! Plus not one Asian restaurant that we’ve been to had an unvegan friendly menu. They love their veggie plates as much as their meat plates, not to mention every Thai place has a different pad thai, as well as every Pho place has their own broth recipes. These places are worth going to, you are supporting families here rather than a Chili’s CEO….but this post isn’t about dining out…I want you to be dining IN!

“All great change in America begins at the dinner table.”

-Ronald Reagan

So back to my vermicelli, I stopped eating it due to the overabundance I had eaten in such a short time. Well it’s been about 17 months since I have eaten it & well I missed it! This recipe was super easy! Sure toss a few raw veggies through a mandolin & squeeze a lime here and there…what the big pain was…the sauce! How do I get this perfect restaurant feeling sauce?? The sauce needed to be tangy but sweet. After many trail and errors, I finally came up with a pretty good version of it!

 
Vegan Vermicelli

Vegan Vermicelli


Ingredients

  • 1 daikon radish – matchstick cut
  • 1 cucumber – matchstick cut
  • 2 carrots – matchstick cut
  • 1 red bell pepper – sliced
  • Fresh mint leaves
  • Raw peanuts
  • 1 lime
  • 1 – 8 oz pack of vermicelli noodles
  • 1/4 cup rice vinegar
  • 1/4 cup liquid amos
  • 2 Tbsp chili paste + 2 Tbsp water
  • 2 Tbsp lemongrass paste
  • 1 Tbsp sugar
Instructions
  1. Put a big pot of water on to boil.
  2. While water is heating up, make sure all your veggies are cut & ready to go.
  3. In a small sauce bowl mix your liquid amos, chilies …… Together & refrigerate.
  4. Next crush your peanuts. I used a mortor and pestal but feel free to use what ever you want.
  5. Boil noodles for 2-4 minutes depending on the directions.
  6. Once noodles are done, rinse through cold water and refrigerate for 10-20 minutes.
  7. Add noodles to bowl beautify with nice colorful veggies, mint & peanuts &&& pour some of that delicious sauce over it all!

verm-making

Yum! Does that look amazing or what?? Like I mentioned earlier…this recipe is super easy, don’t be intimidated by its ingredient list. Ava & I had fun making this dish, even though she kept stealing the veggies and eating them…

avacucumber

But I guess that’s a good thing! this little one lovessss her greens!

Please share your opinion, thoughts, experiences or questions, I would LOVE to hear them! && Be sure to check back on Tuesdays for more recipes or you can always subscribe to my newsletter located at the top of the page {sidebar}. Also if you decide you’re up for the challenge of replicating this please post a picture on the comments down below, my Facebook / google+ page or instagram {don’t forget to #omlivin & @omlivin}. Let’s spread the vegan love!

verm3

verm1

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Question of the Day!

What is your favorite Asian dish?

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Oh yea & happy Mardi Gras! Be safe & smart tonight! 

Ashleigh is a stay at home mom who enjoys blogging about balancing the mind through meditation and conscious parenting, the body through plant based eating and yoga, and the soul through up cycling and sustainability. Keep your life balanced & subscribe to her weekly emails, like OmLivin’ on FB or check her out on Google+ for more.

 

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