There’s a delicious Thai restaurant by my house. I felt like staying in after heading to the farmers’ market, so I tried to recreate it tonight.
Also made a version of Thug Kitchen’s carrot and cumin dressing. I think I’m probably just gross, but I’m a big sauce lady. The sloppier, the better. Wait. What?? Sorry. That got away from me.
1 cup leftover cooked & shelled edamame
1/2 brand new red bell pepper
Spiralized carrot and zucchini for the base
Smattering of black and white sesame seeds
1/2 block spiced tofu
Mix and top with a big citrus squeeze
1 peeled carrot
Juice of a soft lemon
Juice of a very ripe clementine I found in the crisper
Big squeeze of hot sauce
2″ piece fresh ginger
1/2 leftover coconut milk because I needed the space in the fridge door
Blend until smooth
Add water as needed and douse
I accidentally posted the pics in reverse order. Reminded me of cheating on all those maze puzzle maps they give you as a kid in a restaurant and made me smile.
Happy Cleaned Out Fridge Day! 🙂