I hope everyone is doing well. It’s been busy around here the last couple of weeks. I finally have some time to sit down and write this post, which I have been meaning to write for over a week now.
So, last week was my birthday and even though I have been doing a vegan keto eating plan, I bought myself a chocolate birthday cake. I thought I’d eat a piece or two and otherwise keep to my eating plan. Well, that’s not how it worked out, I ended up eating most of it myself. Suddenly, everyone in my house decided that cake and/or chocolate was gross. I’m still not sure if these are in fact my kids, lol. Anyway, the cake was neither vegan nor low carb. Even though it was delicious, it kicked me out of ketosis.
Now I am having to go back through the transition from burning carbs to burning fat and endure the keto flu again. Ugh, I am again feeling tired and headachy. I am hopeful that it won’t last as long as it did last time. I am eager to get back to where I left off. Luckily I didn’t gain any weight last week. I am really surprised at what did happen last week though.
First thing I noticed was that I was suddenly tired all the time. I also noticed that I was hungry all the time. I found that my tummy hurt a lot and my heartburn returned. And probably the worst thing was my joints started hurting again. Needless, to say, I was more than eager to get back to my new eating habits. Speaking of which, today’s recipe fits right in with vegan keto. Bonus, it is quick and simple to make. So let’s jump right in shall we?
Vegan Keto Pad Thai
2 cups spiraled zucchini
1/2 block pressed tofu
1/2 cup natural peanut butter
1/2 cup coconut cream
1 tbsp soy sauce
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp red pepper flakes
peanuts, fresh cilantro, and lime wedges for garnish
I like to press my tofu by placing the block of tofu between paper towels and placing a heavy book on top. I let it sit for 2-3 hours, periodically changing out the paper towels. When the tofu is ready, cube it then spray a frying pan with cooking spray and sauté your tofu until it is lightly golden. Add in your spiraled zucchini and lightly sauté. For the coconut cream, open a can of coconut milk and let it sit in the refrigerator overnight. The cream will separate from the milk. When I made this recipe, I simply skimmed the cream off the top for the sauce. The pad thai sauce can be made in a separate bowl or you can just add all the ingredients into the fry pan. I just add everything into the pan to save time and energy. I do like to add the peanut butter first though as it will melt and get creamy, then you can just go down the list until you get to the garnishes. I cooked this dish just until everything was warmed through and well combined.
(Serves two, info is for one serving)
net carbs 10 grams
fat 32 grams
protein 17 grams
- Note – I know the carb count is a little high for keto. It is very hard to get a vegan protein source that also has almost no carbs. So far my experience with vegan keto has been very positive and I don’t think my results have been significantly different from traditional keto.