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 Camp Biche
Lot, Southwest France
Camp Biche is a week-long house party where you get fit, lose weight, eat delicious vegan food, drink wine, and have fun. Camp Biche is designed to help you lose inches in the most pleasant way possible and to fine-tune your eating and exercising habits so that when you return home, you’ll effortlessly incorporate movement and healthy eating into your daily routine.
VEGAN PAD THAI
Libby Pratt, Camp Biche One of Libby's most requested recipes. Serves 4 Garlic-Tomato Sauce "This is not exact as I have to play around with it myself each time to get the right tart/sweet combination. So combine and then adjust to your preference after you have heated it." 8 large garlic cloves finely chopped 1 tablespoon of peanut or canola oil 4 tablespoons of tomato paste juice of 3 limes 6 tablespoons of tamari or soy sauce 2 tablespoons of raw sugar 1. Heat up peanut oil, add garlic and fry for one minute. DO NOT BROWN. 2. Add tomato paste, stirring for about half a minute 3. Add lime juice, soy sauce and raw sugar 4. Cook over low heat for about ten minutes then set aside Tofu ½ pound firm tofu, drained, patted with toweling to remove excess water, and sliced into large strips ¼ inch thick. Heat up a non-stick skillet, do not add any oil, and brown the tofu on both sides until the pieces are tan and bubbly on each side. Set aside to cool, then cut into small strips. Slaw Shred and or julienne the following then mix together for a slaw: Half a head of Chinese lettuce 1 daikon or 8 regular radishes 1 English cucumber
1 red onion 2 large carrots 1 bunch of fresh cilantro Mustard/Horseradish Sauce In a food processor, mix the following: 1 package silken tofu (very soft) that has been drained well 3 tablespoons of brown rice vinegar 3 tablespoons of canola oil ½ teaspoon of sea salt ½ teaspoon of white pepper 2 tablespoons of grainy Dijon Mustard 2 tablespoons of grated horseradish Noodles Prepare a package of whole wheat spaghetti or soba noodles by boiling in water until al dente (if using soba noodles, rinse them well and know that they cook quickly!) Plating 1. When noodles are ready, drain and throw in a large mixing bowl with the tofu and tomato sauce. (I add the noodles a bit at a time, to make sure that all of them are getting covered with some of the tomato sauce -- you won’t have a lot of sauce, but the noodles should all be glazed with the sauce -- and you don’t need to add all of the noodles you prepared.) 2. You can either add the slaw to the noodles and mix together as I do at Camp Biche or you can put the noodles on the plate and top with the slaw. Mixing the slaw with the noodles isn’t as aesthetic, however it gives the impression that there is a lot more pasta than there is. 3. If desired, top with cold chopped beets, soy bean sprouts, and dry-roasted peanuts. Drizzle with the Mustard/Horseradish Sauce and serve with raw Peanut Sauce on the side if desired. (You’ll have to contact me to ask for the raw Peanut Sauce recipe). |
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