Pad Thai "Noodles"

I have come across many grain free noodles recipes on the internet that used  zucchini, squash, cucumber, sweet potatoes to substitute for noodles, but had never tried making it myself. I have a bumper crop of zucchini in my garden this year and been trying to give them away. Then I thought about these zucchini noodle recipes.

So I decided to try making Pad Thai with shredded zucchini today. It turned out a bit more wet than rice noodle pad thai as the zucchini release quite a bit of water when cooked. I also mixed in the eggs with zucchini like I'd normally do with pad thai, the eggs became a bit runny. Next time, I'd scramble the eggs first and set aside, and toss with the noodles at the end.

"Som Tum"

Traditonal Som Tum, a Thai dish is made with green papaya. Since I didn't have any green papayas handy (plus they are hard to find in groccery store sometimes), I substituted green papaya with shredded zucchini and kohlrabi which I had harvested a couple of days ago from my garden. 

The texture of kohlrabi was very close to green papaya as it was crunchy. Zucchini worked well too, but maybe made the salad just a bit watery. Besides substituting green papaya with zucchini and kohlrabi, I added some mint (from my garden) to the salad.

Roasted cauliflower with carrot top pesto

On the weekend, I have bought some carrots with the greens still intact. I have always wondered why don't we eat the carrot greens. So I googled about it and found some recipes for making carrot top pesto. It's basically chopped carrot greens, olive oil, almonds/walnut, Parmesan cheese, salt and pepper, all processed together in a food processor.

I have been having the pesto with rice pasta in the last couple days. Today, I wanted to try something different. Again, I googled recipes that use pesto, and a found roasted cauliflower tossed with pesto. Roast cauliflower with a bit of olive oil, and salt and pepper. When done, toss them with pesto. It tasted so good!