Veggetti Pad Thai And Pumpkin Pie Quinoa

I finally used my Veggetti today!! I LOVE IT! It was so quick and easy to use. I’m totally obsessed!



Anyway, I find it saves a lot of time in the morning to make breakfasts that I can prepare the night before and eat for a couple of days. I’m a morning person so I like to get most of my chores done early. I used to eat cereal every morning. It wouldn’t keep me full for long enough so I started making breakfast every morning. After breakfast I usually prep and/or make dinner for the day. I’ve found this has helped me eat healthier because I’m not waiting to cook until after work when I’m tired and hungry.


For breakfast this morning we had Pumpkin Spice Breakfast Quinoa. I doubled the recipe so we could eat it a second day this week. I used unsweetened almond milk and added a little extra before serving so it had a more porridge like consistency. I topped it with some granola and a tiny amount of maple syrup. It was delicious and very filling!



Like I mentioned earlier, I used my Veggetti today to make a vegetable noodle based Pad Thai. I love Pad Thai but it can be high in calories and not very healthy. I didn’t end up using the recipe I linked because I pinned it as an idea.

First I pressed my extra firm tofu to get all the water out of it. This is an important step to achieve a dense, delicious baked tofu. All I do is wrap it in a kitchen towel and place a couple of cutting boards on top of it. I don’t set a timer, I just know it will be ready by the time I prep the other items. I made the noodles out of zucchini, red cabbage, and carrots. I love daikon and bean sprouts but I was too lazy to make an extra trip to the asian market. When I was done making the noodles, I unwrapped my tofu and chopped it into small cubes then placed them into a baking dish with a splash of soy sauce, liquid smoke and black pepper. I let this sit while I prepared my Pad Thai sauce. I sautéed some onion and garlic, then I threw in some soy sauce, water, sambal oelek, fish sauce and rice vinegar.  After a few minutes I threw in all the noodles. I let this cook until it softened. I turned off the heat and covered the pan with a lid. Then I popped my tofu in the oven for a half hour at 400 degrees Fahrenheit. I added the tofu to the pan and used my SaladShooter to crush up some roasted peanuts to garnish my Pad Thai. I’m happy how it turned out and I’m really excited to make more vegetable noodle dishes!

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