December 9, 2020
From Plant-Based Recipes
242 views


I am so excited to share a delicious oil-free vegan Pad Thai Protein Salad recipe from an upcoming new cookbook called The Plant-Based Cookbook by Ashley Madden. Ashley’s new cookbook features 80 healthy and delicious vegan, oil-free and gluten free recipes! This article also features a review of the cookbook and two chances to win your own copy.

The Pad Thai salad recipe featured below is an easy-to-make flavorful and filling meal salad so tasty it’s going into my regular rotation of meals. The recipe features quinoa, sweet potato, edamame, a whole bunch of fresh vegetables, and a sweet and spicy pad thai sauce. An all-time favorite flavor profile of mine.

Pad Thai protein salad recipe, photo courtesy of Ashley Madden
Filling, hearty, and full of flavor. Find this easy to make oil free vegan recipe by Ashley Madden below!

You can find the recipe to make this tasty salad below, and information about the other fabulous gluten and oil-free sweet and savory recipes you can find in the new cookbook. You will also learn how to enter to win your own copy of the book, twice.

That’s right. We are giving away TWO copies, and you have TWO chances to win! The giveaway is open to legal residents of USA and Canada. Scroll down for details.

Try the Pad Thai Protein Salad recipe

Here is Ashley’s recipe for a Pad Thai Protein Salad from her new book, The Plant-Based Cookbook. This recipe is fantastic – I made the pad thai salad for lunch last week and the flavors and textures are spot on, and it filled me up for the rest of the day. It’s easy, and oil free.

Pad Thai protein salad recipe, photo courtesy of Ashley Madden

Pad Thai Protein Salad

4.5 from 2 votes

Servings: 6 Servings

Calories: 369kcal

Ingredients

  • 1 cup frozen shelled edamame
  • 1 small sweet potato peel on, chopped into ½ inch cubes
  • 1 cup bite sized broccoli florets
  • cups rinsed and drained (1×15 ounce can)
  • 1 cup
  • 1 cup diced red bell pepper
  • ½ cup finely shredded red cabbage
  • ½ cup grated or julienned carrot
  • ½ cup diced cucumber
  • 3 scallions thinly sliced
  • ¼ cup almonds or hemp seeds
  • ¼ cup chopped cilantro optional

Pad Thai Sauce

  • ¼ cup
  • teaspoons finely grated ginger
  • 2 tablespoons
  • 1 tablespoon
  • 2 tablespoons
  • 2 teaspoons optional
  • 1 teaspoon more if you like it spicy
  • 1 tablespoon water

Instructions

  • Steam the edamame and sweet potato in a steamer basket for 6 to 8 minutes or until the sweet potato is just about tender. Add the broccoli to the steamer basket and steam for an additional 2 minutes until the broccoli is bright green. Remove the steamer basket from the pot and let the veggies and edamame cool for 10 to 15 minutes.

  • Meanwhile, make the Pad Thai sauce by adding all ingredients to a small bowl and whisking together using a fork or small whisk until the mixture is smooth. Add more water, 1 teaspoon at time, to thin the sauce as needed. Set aside.

  • Place the cooled edamame, sweet potatoes, and broccoli in a large salad bowl along with the remaining salad ingredients and mix together. Add the Pad Thai Sauce and toss until well combined. Garnish with additional cilantro, almonds/hemp seeds, or scallions if desired and serve with extra lime wedges. ENJOY!

Notes

Editor Note: The nutritional data generated for this recipe uses regular tamari instead of low sodium. Sodium content will be slightly reduced if you use low-sodium as written.
Editor Note: Rice wine vinegar and rice vinegar are the same.

Nutrition Facts

Pad Thai Protein Salad

Amount Per Serving

Calories 369
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 398mg17%

Potassium 835mg24%

Carbohydrates 50g17%

Fiber 11g46%

Sugar 9g10%

Protein 16g32%

Vitamin A 8196IU164%

Vitamin C 57mg69%

Calcium 135mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Tried it? Love it? There’s lots more where that came from in Ashley’s upcoming cookbook! Keep reading for more information about what’s in the book and recipes you will find.

Why I love The Plant-Based Cookbook

The Plant-Based Cookbook is an upcoming recipe book coming out January 2021 by Skyhorse Publishing. The author is Ashley Madden, the talented chef behind RiseShineCook.ca (learn where to follow her below). I’m so excited because the recipes in this new cookbook are entirely oil-free and vegan.

What else am I excited about? Keep reading.

My favorite things about The Plant-Based Cookbook

There’s a lot to love about The Plant-Based Cookbook, but here are some of my favorite things about it!

Entirely oil free! I follow an oil-free vegan lifestyle so an oil-free cookbook is a welcome addition on the bookshelf. Many of you might agree, since this is the focus of our website! Most of the vegan cookbooks I have, out of dozens, are not oil free; Therefore, I have to modify so many meals to remove the oil, and figure out a suitable replacement and measurement on my own (because it’s different every time!) No guess work if you have this book: all the recipes are oil-free and ready to go.

Gluten free too: While we are not gluten-free, it’s difficult to find recipes that cover all three bases: vegan, oil-free, and gluten-free. However, this way of eating is useful if you are celiac, or experience one of many other auto-immune ailments that can be helped following this specific way of eating. Recipes checking all these boxes can be hard to find. This book of 80 such recipes is helpful resource for people avoiding gluten. Not to mention the delicious recipes are useful for anyone who does not need to avoid gluten, too.

80 recipes: I’m happy there are tons of gluten and oil-free recipes to try. This cookbook features 80 of them. Here are some of the main course recipes you will find:

  • One-Pot Creamy Hummus Mac n’ Cheese (see more about this below!)
  • Chinese Fried Quinoa
  • Market Shepherd’s Pie

There are great healthy gluten and oil-free desserts to try as well:

  • Life-Changing Carrot Cake
  • Decadent No-Bake Cinnamon Rolls
  • Chocolate Lovers Brownies

Easy to make HEALTHY recipes: The recipes are accessible: easy to make, with easy to find ingredients. The sample recipes I tried so far are all healthy… and delicious too. If you are unsure about vegan cooking, or how to start cooking oil-free, this books shows you how in a way you “won’t miss your old way of eating.” Ashley’s recipes are the perfect place to start whether you are a new vegan or new to oil-free.

Focus on easy to find ingredients: I know I mentioned this in the previous section, but it bears repeating. You probably won’t need to make any special purchases from the internet or a specialty store to make these recipes work. I randomly selected numerous recipes and found I had almost everything in the ingredients list on hand, or if I was missing something it was usually a fresh produce ingredient I’d need to get at the grocery store anyway. In other words – these feature the spices and pantry items you might already have a lot of. For example, I had every single ingredient for the Lentil Butternut Squash Stew recipe already in my fridge and pantry. Because we are isolating (I haven’t been to a grocery store, or any other store, in over 9 months), this is a huge advantage!

Budget conscious meals: Many of these meals are budget conscious. Based on beans, seeds, roots and other gluten-free starches means that many of these recipes will be accessible for a limited budget. I wouldn’t be surprised if this book quickly pays for itself, especially if you end up incorporating some of the recipes into your regular weekly rotation.

I tried the One-Pot Creamy Hummus Mac n’ Cheese recipe!

I tried several sample recipes from the book, and everything I made was a winner with my husband and mom (super talented oil-free vegan baker who lives next door). Reaction? “Let’s add these into our regular rotation”.

A big standout was the One-Pot Creamy Hummus Mac n’ Cheese recipe, and wow is it easy to make. It features pasta with a creamy hummus-based cheese sauce, mixed with broccoli and frozen peas. The only change made to the recipe was using frozen instead of fresh broccoli, since I had a tough time getting fresh broccoli from the grocery delivery service! The substitution worked out just fine, of course. Flavor: yes, lots. Filling? You bet.

And because I’m Canadian, I ate this with some ketchup on the side. We do that. It’s just how lots of us roll up here. Yeah, I used to live in California and would get funny looks for this. Worth it.

Anyway. Enough with that tangent, check out the result!

Creamy Hummus Mac and Cheese with broccoli and peas
This oil free vegan Mac and Cheese recipe features a creamy hummus-based dressing mixed into macaroni, broccoli, and peas.
Vegan Mac and Cheese with broccoli
You can top it off with whatever you like, but I chose a bit of homemade oil-free vegan parmesan, freshly ground black pepper and red pepper flakes! SO GOOD!

This is a quick meal for sure that I would easily recommend as a great low-effort after-work meal. You end up with a very low-cost healthy oil free vegan meal, and lots of leftovers for the fridge. This would be an excellent recipe for kids or for meal prepping. Make a double batch and freeze for later. Thaw and bake as a casserole. So many possibilities with this one. You can find it in The Plant-Based Cookbook!

TWO CHANCES to win a copy of Ashley’s Plant-Based Cookbook Review

You have TWO chances to win this oil-free cookbook: once on this website, and once on Instagram. No purchase is necessary, and you can find the full giveaway rules on this page.

The Plant-Based Cookbook by Ashley Madden
The Plant-Based Cookbook by Ashley Madden published by Skyhorse Publishing.

Enter to win here on PlantBasedRecipe.com

It’s easy to enter to win on this website! Simply enter your email and answer a simple skill-testing question for eligibility purposes. All of the information is on the entry page right here:

For the full giveaway rules, see the giveaway entry page.

Enter to win on Instagram.com

It’s also really easy to enter on Instagram! Here are the basic entry requirements:

  • Follow @RiseShineCook and @PlantBasedRecipe
  • Like the post on @PlantBasedRecipe and the most recent post at @RiseShineCook
  • Leave a comment on the @PlantBasedRecipe post with the number of the recipe photo you love the most!

Receive extra entries for telling a friend what recipe you are most excited about! See the Instagram post for the basic (short) rules, and see this page on our website for the full Official Rules for the giveaway.

Pre-order your copy and follow the author!

You can pre-order a copy of this cookbook today. It will be a great holiday gift for someone you love too, perhaps someone just starting out with oil-free cooking for the new year. Grab a holiday card, print out the details, let them know about the e-Cookbook sample, and tell them the book is on the way as soon as it hits the stores in January!

  • Title: The Plant-Based Cookbook
  • Author: Ashley Madden
  • Release date: Jan 5, 2021
  • Price: $24.99USD / $33.99CAD
  • Publisher: Skyhorse Publishing

Learn more about the book & find samples

You can find some samples, a bonus e-cookbook, and high level overview of The Plant-Based Cookbook at Ashley’s site here.

Purchase The Plant-Based Cookbook

You can purchase this bookbook (currently pre-order until January 2021) from the publishers, or other retailers such as Amazon.

Find Ashley on social media

Ashley has more amazing recipes on her website and social media accounts. Follow her so you don’t miss out!

Win a copy of The Plant-Based Cookbook
Two chances to win a copy of Ashley Madden’s The Plant-Based Cookbook. Enter here on PlantBasedRecipe.com and on Instagram!

Related recipes and articles:

Jen deHaan
Latest posts by Jen deHaan (see all)



Source: Plantbasedrecipe.com