Pad Thai in a Hurry, with Cauliflower

 The other day, coming home from a tiresome journey, I needed a meal to pick me up, but I had no energy for any big production, and here the conveniences of a smart pantry came to the rescue.

On the way home I had picked up a beautiful head of Fioretto cauliflower, and I remembered that I still

had some Annie Chun's Brown Rice Pad Thai noodles, and some Maesri Thai Red Curry Paste, as well as a package of frozen Goya Fajita Mix, as well as a king mushroom. With the help of some onions and garlic, a deliciously refreshing and spicy meal was quickly ready.
Usually, I regard meal prep as a necessary part of therapy, it is a wonderful way of communing with nature on the 4th floor in the Bronx, and looking out on a side street.

But there are times when convenience counts, and 

you can still have a healthy meal, so here we go:

Ingredients:

• 1 onion
• 3-6 cloves of garlic
• 1 king mushroom
• 1 cup water
• 1 can of Thai Curry
• 1 bag of Fajita Mix
• 1 TBSP of arrowroot (or other starch)
• Brown Rice Pad Thai noodles.

Preparation:

• Soak the Pad Thai noodles in hot water for 10 mins, rinse cold and set aside.
  
• Cut up the onion fine.
• Mince the garlic
• Cut up the king mushroom in strips (I use a mandoline)
• Stir-fry in the water for a while
• Add the curry paste
• Cut up the Cauliflower in florets
• Add to the mix and let it cook on medium flame for 2 minutes
• Add the Fajita Mix, and cook until soft, turn down the heat to just a simmer
• mix the starch with a 1/4 cup of cold water, and add to the mix.
• At the end add in the noodles and let them warm up.

Serve. Enjoy.

Evidently you could use different mushrooms, or you can add in a handful of fresh peanuts if you have them, and depending if you permit yourself some nuts, which tends to be a hot topic in plant-based circles. Evidently, if you are a serious heart patient, follow Dr. Esselstyn and avoid nuts and seeds, avocado and coconut, because of the oil content. You get all the fat you need from beans, etc.