Menu du Jour
Home-made pumpkin spice latte (2 servings)
1/4 cup pumpkin pure
2 tsps pumpkin pie spice
1 tsp cinnamon
1 tst vanilla
2 tblsps sugar
1 cup milk
1 cup (very strong) coffee
blend pumpkin, spices and milk very well, heat them up in stove.
Mix with coffee
Froth with a hand mixer
delicious sunday afternoon treat.
Vegetarian Pad Thai (modified due to lack of tamarind sauce)
1 pkg flat rice noodles (not angel hair)
1 pkg tofu
1 grated carrot
3 chopped green onions
3 cloves of garlic (chopped)
1/3 cup sweet and sour sauce
2 tblsp soy sauce
oil (for frying)
Fill a large bowl with hot water and submerge noodles
Cube and fry tofu (so that it browns on all sides) set aside. Quickly toss carrots and onions in same pan, they should warm up but not cook thorough, set aside. mix eggs very well, and cook in same pan you should create “slices” of thin eggs once they are cooked.
Strain rice noodles and toss them in pan, add soy sauce, sweet and sour sauce, garlic, tofu, veggies and eggs. Toss everything together in pan, the last few minutes will finish cooking the noodles.
Serve and garnish with basil, cilantro and peanuts.