We’re not all “Marthas”👩🍳
Good morning, if you’re reading this I’d like to congratulate you first and foremost on unsticking your eyelids this morning, what an achievement! Second, I’d like to remind you to take some deep breathes instead of starting off your Monday reeling in from leftover Sunday scaries, you good? Moving on then.
As this newsletter turns almost 3 months old, I wanted to thank you for your attention and remind you of the purpose behind Better Take Out—🎉
To remind you that our relationship with food is imperative, it’s our building block (literally, you know everything you consume is absorbed by every cell in your body, right?)
That we can enjoy our favorite comfort foods in a healthier, more sustainable way. #TreatYourself is not optional in this house bb, it’s a lifestyle.
That we’re not all Marthas, as long as your food is made with an intention to nourish and nurture you, it doesn’t matter if your dishes aren’t gram-worthy, think of them as Gran-worthy (is this meal something your Granny would approve, as in, does it provide both a sense of warmth and nurturing?)
Maybe we should get a new hashtag going, #DoItForTheGran? I’ll let you decide. 😉
Slurp it up, Slurp it up
I hope that you read this title in your best Rihanna voice. Are you horny for noodles? I know I always am, in fact, I’ve been sharing my noods for quite some time now. This video is NSFW, viewer discretion is advised.
You may be thinking, “Here she goes again,” roll your eyes whilst sipping your matcha, as I spiral into a monologue about food and as if I’m some kind of Carrie Bradshaw mixed in with the existential dread of Claire Saffitz and the quirkiness of Brad Leone, alas, I am not, so instead of a continuation of borderline porn poetry in reverence to noodles, I will leave you with one of my favorite, go-to recipes, a vegan version of pad thai, that is all of the slurp, none of the guilt.
Vegan Pad Thai
Ingredients
1/2 pack brown rice noodles (for gluten-free)
2 tbsp vegetable oil
1/4 cup-1/2 cup water
1 garlic clove, finely chopped
1 large handful chives
2 tbsp aminos sauce
1 tsp of vegan fish sauce (regular for non v)
1 tsp tamarind paste
1 tbsp coconut sugar
1/2 lime juice
1 cup bean sprouts
1 green onion, chopped
crushed cashews, lime & cilantro for serving
Directions
Boil the rice noodles in a pot of water until tender, but not too soft (should be slightly undercooked) Drain and set aside.
Heat a pan on medium, add garlic, noodles, chives, aminos sauce, tamarind paste, vegan fish sauce, coconut sugar and lime juice to the pan.
Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through.
Turn the heat to low and add the bean sprouts and green onion and mix together.
Top with crushed cashews (did you know peanut is a common allergen?) shredded carrots, cilantro, your favorite veggies and a lime wedge to serve.
Craving More?
Here’s what we’re excited about on BTT NEWS 📰
Kroger is testing doctor written food prescriptions. 🏥
Sweet Green’s teamed up with Food Corps and pledged $1 million to re-imagine school cafeteria’s and advance children’s health through food. 🥗
Students at Duke University created a student-run pantry to help those with food insecurity on campus. 👏🏽
New food label laws in Chile have curbed sugar consumption for the better! 🤯
Heard You’re Still Hungry…
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Try this nacho average “queso” dip and ditch dairy! 🧀
Curb your caffeine addiction with these alternative energizing drinks. ☕
Opt for a healthy dessert, try these fudgy vegan brownies! 🍫
Try these miso-glazed cauliflower bites. 🥡
Can I interest you in salads? 🥗
Plan your weekend brunch around these fluffy, vegan pancakes. 🥞