So, What's Cooking, Good Looking?
Allow me to reintroduce myself. The name is Porctia Symone, a Southern belle and small city girl from Charleston SC. I'm passionate about my healthy vegan lifestyle and this worldwide quarantine situation has inspired me to finally share this passion with you and all my @porctiasapron followers. I hope my blogs and recipes inspire you to make healthy food options by following my (humbly speaking) delicious recipes. I should have started blogging months ago! Like "Porctia! Why are you hiding your talents from the world? People need you! Especially right now!!" I finally listened to myself, close friends mostly LOL. So, here we are and thank you for being here.
My style of cooking is a blend of Southern and Caribbean, but I love cooking dishes inspired by cultures from around the world!
During this time of isolation, I encourage you to make this dish with your loved ones. Whether that's a quarantine bae, or lil/big sis, a mother, a child,- whomever you're with during this time.
Today, we create a dish that tastes just as good as it looks. Simple to make, but packed with flavor. I'm so exited to share this with you!
Spicy Thai Pasta
This dish was inspired by one of my favorite vegan restaurants here in San Diego called Grains. IT IS A MUST TRY. Anything spicy is right up my alley and they have so many options for me to choose from. Since I've been self-quarantine, my cravings for this dish have grown larger, like mouth watering literally LOL. I decided to re-create it at home and I must say (shoulder brush) I added a #PorctiasApron twist to it hunny and it definitely made it to the cookbook. Period Pooh!
If your not into spice like I am, you have the option to remove the chilli paste and chilli powder from this recipe.
Lets get into it........
Spicy Thai Pasta
Ingredients
1 lb angel hair pasta
1 yellow onion chopped
1/2 cup mushroom
1 red pepper chopped
1 cup cherry tomatoes cut in half
1/2 cup spinach
1 clove garlic
Seasonings for sauce
4 tbsp sesame oil
4 tbsp oyster sauce (vegan)
4 tbsp soy sauce or amino liquid
1/2 cup veggie broth
1 tsp pink himalayan sea salt
1 tbsp of coriander
1 tsp of chilli powder
1 tbsp chilli paste
1 tbsp of turmeric
1/3 cup lemon juice
Here we go....
INSTRUCTIONS
Fill a medium pot with water leaving about an inch away from the rim. Bring noodles to a boil according to package instructions. Noodles should be flexible and tender this should take about 10mins.
In a large frying pan add about 4 tbsp of cooking oil of your choice, bring to medium heat for 3 mins. I used olive oil it's what i had in the pantry.
Once oil is hot and ready, add onions and garlic, then let sauté for about 3 minutes or until transparent.
Bring heat down, and while onions and garlic simmer, grab a side bowl to whisk all seasonings together except for veggie broth that will be added slowly. Set bowl and veggie broth aside.
Bring heat back to medium and toss chopped peppers, mushrooms, and cherry tomatoes to the frying pan. Fry for 3 min.
Grab the bowl of seasonings we whisked together. Slowly pour mixture into the pan. Give it a little stir with a spatula for 2 mins. Let simmer for 3 mins
Drain noodles and add to frying pan. Stir fry for 3mins add 1/2 cup veggie broth slowly. Add spinach and continue to toss for an additional 2 mins.
Meal prep time 10 mins | Meal cook time 20 mins
And......there you have it ladies and gentlemen!
Spicy Thai Pasta for the WIN!!!!!!
"What protein can I add?" This dish is naturally vegan but your more than welcome to add any protein of your choice.
I have added tofu in the past and it was delicious. I think chicken and shrimp would also be great protein choices. After cooking your protein on the side, add your cooked protein to the pan at the same time of pouring the seasoning mixture.
My goal here on this site is to show you how to be creative in the kitchen, while eating well and breaking fast food habits. I inspire to spark creative ideas to add to your daily routine, and hopefully, give you what you need to feed your soul.
Blessings and Love,
Porctia
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