Hello lovely readers! My name is Timothy Pakron, from the blog Mississippi Vegan, and I am so thrilled to be here today. When Jillian and her team asked me if I would like to contribute some recipes to the blog, I squealed with delight! Jilly and I have been Instagram friends for a few years now and we’ve always been fans of each other’s work. Throughout our friendship, we’ve supported each other in coming out with our very own cookbooks and have watched each other grow while inspiring happiness to all. It’s such an honor to be here and I’m so thankful that you’re joining us.
Get to Know Me
Before we dive into the recipe, here’s a little snapshot of me in the kitchen doing my thing! I live in New Orleans (only an hour away from where I grew up in Mississippi). Here I have a kitchen studio where I create, shoot, and style all of the recipes for my very own blog and Instagram. I am a passionate gardener and am in the process of creating a butterfly sanctuary. I’ve been vegan now for 14 years and I love celebrating plants and mushrooms in the most delicious way possible.
Vermicelli Noodle Salad
The recipe I will be sharing with all of you today is an incredibly refreshing and satisfying vermicelli noodle salad inspired by a classic Vietnamese dish known as ‘Bun Chay’. It’s loaded with a ridiculous amount of fresh herbs, sautéed green beans, shallots, crunchy carrots, shredded cabbage, and crisp green leaf lettuce. This is all tossed in a zesty agave lime dressing with fresh chilli and garlic and topped with crispy onions and roasted cashews. Now doesn’t that sound fabulous? With the weather being so hot out, it’s literally the perfect dish to make as it’s great served room temp or even cold.
Worried it might be too difficult to make? Girl, don’t even! It really couldn’t be easier. You simply sauté some green beans and carrots with shallots and seasonings till tender. Then you toss all of that with cooked rice noodles, loads of fresh herbs, the tangy dressing, and top it off with crispy onions and roasted cashews. Told you it was easy!
I truly hope that you enjoy this recipe! If you’d like to check out more, I have plenty on my blog and over 125 recipes in my cookbook, Mississippi Vegan. I want to say thank you so very much to Jillian and her team for having me here and please stay tuned for another recipe coming to you all next week as well. Toodles!