thai my shoe.

I celebrated my Veganiversary this weekend!!!! (I even made a new non-Birkenstock wearing vegan friend at Whole Foods!!!) I know I’m going to have to eat some meat this weekend (so my date doesn’t think I’m weird by saying I’m a vegan AND I miss steak) so I’m slowly integrating some animal products back into my diet… just taking baby steps with fish. (Guess that means I’m now just a big vegan FLIRT!)

Lately I’ve been dancing around to Passion Pit– a FABULOUS band with an electronic/jazz Lady Gaga-like sound and music videos that could be exhibits at the Tate Modern or MOMA. (I LOVE modern art AND Gaga so this is SO Hollyized!) All the songs just make me so happy since you don’t know what to expect next! Their sound has a bit of an Asian/Indian sound to it (some parts even make me think of Bollywood) and inspired this Asian/Thai Fusion style dinner with a vegetarian flair!

Need:
1 large carrot
3 kale leaves
.5 pound snow peas
.5 shrimp (deveined and peeled)
.2 pinches alfalfa sprouts
2 limes
Brown rice
Organic Shoyu sauce (soy sauce)
Thai fish sauce

Hollyized Steps:

First begin cooking your brown rice so it will be finished at the same time as your shrimp and veggies.

Next, wash and chop all veggies. Be sure to remove all the ends of the snow peas and the ends of the carrots. (I left my carrots in chunks because I like that home cooked look but you can even shred yours.)

Then heat a large pan with about two tablespoons of Shoyu sauce and three sprinkles of fish sauce on medium. Once the oil begins to start popping, add in the vegetables. After two minutes, reduce the heat to low and cover.

In a separate pan, add shrimp, two tablespoons Shoyu sauce, several sprinkles of fish sauce and fresh lime juice. Cook on medium heat. Once the shrimp begin to curl in (about four minutes) flip over.

Once the shrimp is pink and curled in, it’s done cooking. Remove from heat and make sure you uncover and turn off the veggies.

Then plate- brown rice as a base and top off with veggies and some shrimp. You will have your fabulously fusion dinner that gets you ready to groove alla Passion Pit!!! I wear my sunglasses and dance around the kitchen to their songs and Gaga while cooking!!! 🙂

Print Recipe

thai my shoe

Course: Main Course

Ingredients

• 1 large carrot
• 3 kale leaves
• .5 lb snow peas
• .5 shrimp (deveined and peeled)
• .2 pinches alfalfa sprouts
• 2 limes
• Brown rice
• Organic Shoyu sauce (soy sauce)
• Thai fish sauce

Hollyized Steps:

• First begin cooking your brown rice so it will be finished at the same time as your shrimp and veggies.
• Next, wash and chop all veggies. Be sure to remove all the ends of the snow peas and the ends of the carrots. (I left my carrots in chunks because I like that home cooked look but you can even shred yours.)
• Then heat a large pan with about two tablespoons of Shoyu sauce and three sprinkles of fish sauce on medium. Once the oil begins to start popping, add in the vegetables. After two minutes, reduce the heat to low and cover.
• In a separate pan, add shrimp, two tablespoons Shoyu sauce, several sprinkles of fish sauce and fresh lime juice. Cook on medium heat. Once the shrimp begin to curl in (about four minutes) flip over.
• Once the shrimp is pink and curled in, it’s done cooking. Remove from heat and make sure you uncover and turn off the veggies.
• Then plate- brown rice as a base and top off with veggies and some shrimp. You will have your fabulously fusion dinner that gets you ready to groove alla Passion Pit!!! I wear my sunglasses and dance around the kitchen to their songs and Gaga while cooking!!!