I have somewhat of a love/hate relationship with peanut butter. I love to dip my spoon into the jar more times than I can count on two hands, but my waistline hates me for it. It’s a tough life I tell ya.

I haven’t had a jar of PB in my house in months, sometimes when I look in the mirror I don’t even know who I am anymore. Instead, I’ve been embracing almond butter in all its nutty glory. I have a bit more self control when it comes to the AB variety, but just a skosh.

To honor my “just a little bit” mindset with nut butters lately, I made myself an Asian themed meal – all in one pot. Just a little bit of flavor, and just a little bit of almond butter. Full of vegetables, vegan, AND gluten free, but no one would ever notice the lack of meat or milk.

Before cooking.

Pad Thai has always been a favorite of mine, but I don’t tend to like restaurant versions because they are much too high in sodium. I hesitate to call this Pad Thai at all though because the nutty flavor is much too mild (I did up the amount in this recipe after making it.)

Instead I’ve channeled my inner child and put my rhyming skills to good use. Veggies-Spice-Rice…because all three are abundant here.

I’ve seen these “one pot wonder” meals around the interwebs, but I’d never attempted to make one. I don’t know what took me so long because something this easy should be done over and over again.

One Pot Veggies Spice and Rice 

Ingredients 

• 16 oz rice noodles
• 6 cups water
• 3-4 large cloves of garlic, sliced thin
• 1 tblsp tamarind paste
• 1 tblsp soy sauce (I used two of the sample packs)
• 1 tsp red pepper flakes, or cayenne pepper
• 2 inches of a ginger root, cut in 1/4 in pieces
• 1 large carrot cut into large strips
• 1 red bell pepper cut into strips
• 4 green onions cut in half, and then into 2 inch pieces
• 3/4 cup sliced almonds
• 1/4 or 1/3 cup almond butter (depending how nutty you want it)

Optional addition: 1 med/large jalapeno WITH seeds for extra spice.

For topping at the end of cooking

• cilantro
• juice from 2 limes

Optional topping (which I highly suggest): dry roasted edamame for an extra protein boost. However much you desire per serving.

Directions

1. Place everything except the cilantro and lime juice into a large stockpot. Cover and bring to a boil.
2. Reduce heat and let simmer to cook for about 10 minutes. Stir the mix every couple minutes to avoid any sticking.
3.  Once liquid is evaporated to your liking remove from heat.
4. If you like salt and pepper season to taste. I didn’t add any.
5. If you want to, remove slices of ginger. I left mine in because I love the sharpness of ginger.
6. Stir in cilantro, as much as you feel is needed, and juice from the limes. I also topped my bowl with more cilantro.

After cooking.

Notes: I used all water in this because I like “mild” flavors. If you want to use vegetable broth instead use 5 1/2 cups of broth and 1/2 cup water. The tamarind paste helps give this a sweet/sour flavor.

Prepping the veggies took the most time, but even this was a quick process. The entire meal was smooth and fast. I served this over a bed of steamed kale, because I always need more green.

I find great joy in taking the extra time to make something like this. It was a nice break from my usual “quinoa and veggie” mix. 

Behind the scenes cell phone shot.

Q: Do you ever find yourself dipping the spoon one too many times in the nut butter jar? I already know the answer for most of you….