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H-Thai Carbonara by HLife Photography

My two fave foods are Italian and Thai. With this dish, they got married in my kitchen – with a Peruvian quinoa theme  – and lived happily ever after, in my tummy (until digestion do them part).  Quinoa is gluten free, the only whole grain with complete protein, has been featured as an HFood and it comes from my birth country of Peru. I created this recipe with an Italian carbonara intention and a Peruvian flavored palate, then, all of a sudden the thought of Thai food sprouted in my mind. Speaking of sprouted, I used sprouted tofu as our “carbonara egg replacer” part.  Soy is not a staple or frequently consumed food in my home, but when we do eat it, whether at home or out, it has to be organic, and in its simple forms like tofu, tempeh or miso.  I do not rely on it as my main protein source, but it is present in my plant-based diet in very low and balanced doses.   We also make our own nut milks at home, usually from almonds and Brazil nuts, instead of drinking soy milk and we don’t consume highly processed soy foods, so, we don’t have to worry about accumulating large amounts of soy in our diet.  Health and nutrition is all about being knowledgeable of how and why you eat certain things.  You can read more about the pros and cons of soy in our recent three part allergens “free” series.

I also used tempeh as my bacon bites replacement, which keeps that carbonara flavor.  Another carbonara requisite, probably the main ingredient, is fresh ground black pepper.  One of the rumors of how the word carbonara emerged was from the word carbone, which means “charcoal”.  The charcoal idea came from the big chunks of black pepper all around the carbonara.  As for the Thai part of it, I call it the H-Thai combo = peanuts + cilantro + lime.
Nuff said…. Let’s make this hybrid.

Prep: In a large pot, bring water to boil and add the quinoa noodles to cook for about 12 minutes.  Always taste them before you take them out to make sure they are to your liking.  In a large pan add 1/4 cup of water and bring it up to high heat.  When the water is boiling wait for it to start consuming (this confirms that the pan is hot), add both onions, garlic, sea salt, 1/2 teaspoon of the black pepper and water, saute until onions turn translucent. If the pan is overheating, add a little more water, this time from the water used to boil the quinoa noodles. Turn to medium high and then add the tamari and tempeh (1/4 cup of 1/2 inch tempeh squares is optional for the bacon replacement). Saute for about 1 minute. Then, add all the peppers and tofu and mix well for about a minute. Bring heat to medium low and transfer the al dente (or to your liking) quinoa noodles from the pot to the pan, then add the rest of the black pepper, peanut butter (which can be diluted a little with some water), cilantro and blend well for about another minute. Squeeze the juice of one lime all over it then mix again. Serve and enjoy.

Nutritional info: No oil was used to cook this delicious dish. We used water to saute, and that is a big win in the healthy cuisine world.  This dish is by far a protein-focused meal. Quinoa contains all essential (and more) amino acids, classifying it as a complete protein food.  Tofu and tempeh are also both very high in protein, especially amino acid tryptophan, which helps regulate appetite,  sleep better and elevate your mood.  Soy foods like tofu, contain phytoestrogens, specifically the isoflavones, genistein and diadzein which are compounds able to dock estrogen and act like a very weak version of them. Soy’s isoflavones may provide just enough estrogenic activity to prevent or reduce uncomfortable symptoms of menopause, like hot flashes. This is not to say men can’t have soy. They sure can, but in small doses per week. Soy is also a legume extremely high in absorbable iron. A cup of soy delivers 49.1% of iron (for the blood), 37% of the essential mineral magnesium (participates in over 300 functions in body) and 41.2% of the essential omega-3 fatty acids, which provide cardiovascular protection, increase good HDL cholesterol, reduce inflammation, keep blood from clotting and help prevent cancer growth.  Bell peppers contain a hefty amount of antioxidants, keeping cell damaging free radicals in check. Garlic is a natural antibiotic with many health benefits on blood pressure, the heart and lowering cholesterol.  Garlic is rich in selenium (protects cells from free-radical damage), and manganese (maintains normal blood sugars, keeps bones strong and healthy). Peanuts are a good source of the star antioxidant Vitamin E, which protects your skin from the sun’s rays and allows your cells to communicate effectively. Peanuts also contain folate (as do most of the beans/legumes, especially lentils), a B-complex vitamin that supports blood cell production, helps prevent anemia, allows nerves to function properly and helps prevent osteoporosis-related bone fractures. If you consume peanut butter, make sure it is organic and from a very reputable brand that you personally researched.  As many as 28 peanut butter manufactures have been tested and known to make their peanut butter from their left over moldy peanuts, this moldy fungus causes people not just allergens but cancer via the chemical aflatoxin. Do your research and if you can make your own peanut butter at home, even better.

Note: I suggest that you pair this dish up with a limey and green variety salad.  Being that this dish alone is mostly slightly acid-forming, you want it to be just about 30% of your entire meal.  By having a big raw green leafy salad to accompany the dish, it will balance the ratio of alkaline and acid-forming foods for the body and complement the texture and flavors as well.