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Gluten Free Thai Peanut Noodles (Gluten/Dairy/Egg/Corn/Soy Free and Vegan)

March 3, 2011

Gluten Free Thai Peanut Noodles  (Gluten/Dairy/Egg/Corn/Soy Free and Vegan)

Gluten Free Thai Peanut Noodles

I must come clean.. these are not my photos. My life has become drastically busy (Which I'm thankful for as its all wonderful food related things) The particular night I made this recipe my camera battery died. Excuses .. excuses. I hate making them. My recipe- looks pretty close to this photo. But not exactly as this photo contains Sesame Seeds- which I left out. So anyways on to the recipe..

Gluten Free Thai Peanut Noodles

Ever had this??

Its fantastic. Easy ,quick and the flavor is wonderful. Not TOO peanut buttery with the just right amount of spicy. This quick little meal is my best friends favorite- and she quickly got me hooked on these Thai Peanut Noodles too! SO when she suggested that maybe I should figure out the recipe - I happily obliged.

It took me 4 tries. Finally I had the idea to make a box and taste test it as I created my own sauce. Worked like a charm. I think my results are spot on. The ONLY difference is the the box variation is slightly sweeter than mine- if you prefer that feel free to add a pinch or two more of sugar. I actually liked my sauce better less sweet- but go with what makes your taste buds happy :)

To make this recipe Soy free use Coconut Aminos- and slightly up the salt amount I have called for.

Gluten Free Thai Peanut Noodles

Ingredients

  • 1 can light Coconut Milk
  • 3 1/2 teaspoons Hot Chili Sauce
  • 2 TBS + 1 Tsp Creamy Peanut Butter
  • 1 TBS + 1 TSP Sugar
  • 1 Tsp Gluten Free Soy Sauce OR- Liquid Aminos or Coconut Aminos
  • 1/2 Tsp Salt
  • 1 TBS Lime Juice (You may like to add an additional Tsp- give it a taste test and see!)
  • 1 CUP or more of Unroasted Peanuts.
  1. Combine all the ingredients in a Pot. Whisk together and gently heat up. If you want the sauce thicker- gently boil it until it thickens. Be cautious as it may boil up or stick to the pot if the heat is too high. Feel free to use either Heavy full fat coconut milk or the light variety. Both work well.
  2. Finely Chop the peanuts- and place them in a dry frying pan. Toast them over medium heat for just a few minutes.
  3. Cook any rice pasta variety- pour sauce over and top with the toasted Peanuts.

Try Serving this sauce over slightly cooked Zucchini "pasta" its delicious. I added shredded zucchini in with my Rice Noodles. This combination is one of my new favorite meals.

This recipe is dedicated to my sweet Best Friend Kate!

Hope you all enjoy this one!

xo,

Brittany

 

Brittany Angell
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Raw Kiwi & Lime Cheesecake (Naturally Gluten/Dairy/Soy/Rice/Egg/Corn Free & Vegan)

February 27, 2011 / 15 Comments

Whoever first came up with the idea for Raw Cheesecake was a genious. This easy, fresh and flavorful dessert blew my taste buds. I went with the Kiwi-Lime Flavor as I thought it would be fun.. and it was! The kiwi's lend a delicious bright flavor and a great color. It has a creamy tropical… Read More ›

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Gluten Free Stuffed Pork Roast with Bacon, Caramelized Onion and Spinach (Naturally Gluten/Dairy/Soy/Rice/Corn Free)

February 24, 2011 / 7 Comments

Gluten Free Stuffed Pork Roast

I love making stuffed pork roast- they are fun and a great platform to experiment with flavors and fillings. I made a roast similar for Christmas this year- and have been playing with the stuffing since. This recipe won high praise from my dinner guest. What I loved more than anything is just how easy it is to make- and how appealing it is visually. All you will need is an inexpensive Boneless Pork Roast, A sharp knife and some twine- and the basic stuffing ingredients that you might already have in your fridge (they are staple ingredients in our house anyways!)

Make sure that you DO NOT cut off any fat. Leave it all intact.

The only tricky thing for some people with this recipe is understanding how to cut the pork- I'll do my best to describe it.(I should have taken pictures.. next time) Think about unrolling the pork as if it were a wrapped up carpet. You begin by cutting into it and following its bottom edge as your guide and slowly unrolling it- until it becomes a flat Square or rectangular shape. Its quite easy to do provided you have a sharp knife to work with. After the pork is in this flat shape- use a Meat Mallet to pound it out as this as your can get it. The more surface area your have to work with- the better! This also tenderizes the meat and will allow the flavors of the stuffing unify with the pork. Rub the pork with Olive oil (or other oil of choice) and generously sprinkle it with Salt and Pepper and some Garlic Powder. Set aside and make the filling:

Gluten Free Blood Orange Cake (Gluten/Dairy/Soy/Corn & Refined Sugar Free)

Gluten Free Blood Orange Cake (Gluten/Dairy/Soy/Corn & Refined Sugar Free)

February 20, 2011 / 0 Comments

Gluten Free Blood Orange Cake

Call me the cake lady.. ever since my happy results with the Double Chocolate Chip Cake recipe- my desire to make endless cakes has returned. Of course after that hard earned Chocolate cake success I fooled myself into thinking that I had gained a new giant level of knowledge and could handle any cake recipe first try from here on out. Go ahead- have a nice little laugh. I got overconfident- and the glorious joys of finicky Gluten Free baking took its toll on me once again today. I made this cake 3 times today.. 3 times. Spending the time to do it didn't phase me- but the expensive ingredients.. oh how I hate throwing out a failed recipe. Especially now that I'm not using refined sugar.

BUT.. was it worth it? Yes! The final Gluten Free Blood Orange Cake made me quite happy. Its the hard earned recipes that always bring the most joy when success finally shows itself.

A few things to know- Blood oranges- are they necessary for the recipe? Absolutely not. I just had happened to notice some at the supermarket this morning and thought I might experiment with them today. Do they affect the color of the cake? Maybe- just slightly. But not significantly. If you feel like keeping it quick- regular good ol orange juice will do the trick just fine!

The Sugar- Of course you can use regular white refined sugar here- Do I recommend that? Well no- its crud. I tried making this cake once with xylitol and another time with sucanat. Palm Sugar or Cane Sugar would also work great! Just make sure that whatever sugar you go with you use a dry sugar- Do not use all agave nectar or honey- it will make the cake too moist and it will end up flat and gooey. (Yes- that happened to me!)

The Mimiccreme- is it essential? No. I really like it personally- but to make things easier you could use just about any nondairy milk- or dairy milk. Except for maybe Hemp- sometimes it can make baked goods gummy.

Gluten Free Potato Gnocchi Stuffed with Italian Sausage

Gluten Free Potato Gnocchi Stuffed with Italian Sausage

February 17, 2011 / 3 Comments

First I must confess- this is not my photo. I put this recipe together last November and filed the recipe away in my-"To be posted" folder. I'm just now getting around to sharing it- and I can't for the life of me track down the accompanying photo. The difference in my pastas appearance is that… Read More ›

Rasp Bars

10 Gluten Free Valentine Desserts!

February 14, 2011 / 11 Comments

Today I thought I might show some love to some of my favorite bloggers. I have listed 10 recipes that I think fit the theme of today quite well- 8 of which come from other blogs the regularly impress me (that you should spend some time looking through!)

I think you you will thoroughly enjoy this lineup.

All of these recipes are of course Gluten Free- several also Dairy Free (many additionally free of other allergens)

Chocolate Raspberry Bars from The Sensitive Pantry

Gluten Free Chicken and Waffles with Gravy (Gluten/Dairy/Soy Free)

Gluten Free Chicken and Waffles with Gravy (Gluten/Dairy/Soy Free)

February 11, 2011 / 7 Comments

Try this Gluten Free Chicken and Waffles Recipe

The combination of Chicken and Waffles was something that I had heard of here and there over the last few years! This was my first experiment. The traditional southern way entails the use of friend chicken and Maple Syrup. While I'm sure this is great (and I will be trying it at some point) I went a healthier route this time around.

This dish takes on almost a chicken and biscuit likeness- but of course with a slightly different twist! It was quick to throw together and a fun little meal. The waffles are the best I have ever had- My ideal waffle is light and extremely crispy. These fit that description. I have made them 4 times in the past 3 weeks. The downside to them is that they contain 2 eggs. I apologize to my egg intolerant friends out there! I recently added them back into my diet and found they did not cause problems for me. BUT I want you all to know that I will continue to write egg free recipes. The idea behind this site was to create recipes safe for everyone (Well almost everyone :) ) The eggs in THIS recipe represent me being in a rush this particular evening and really wanting a recipe that did not fight with me. Once in awhile I need to not think too hard about these substitutions (But only ONCE in awhile!)

Peach-Curry Marinated Chicken with Coconut & Panko Crust (Gluten/Dairy/Soy/Egg/Corn Free)

Peach-Curry Marinated Chicken with Coconut & Panko Crust (Gluten/Dairy/Soy/Egg/Corn Free)

February 3, 2011 / 13 Comments

Peach-Curry Marinated Chicken (with Coconut & Panko Crust) The flavor of this Chicken is hard to describe- My husband felt it has a slightly Tropical Flavor- and I think that's a pretty accurate statement. What I can tell you is that the slightly slightly sweet curry undertones from the marinated Chicken combine incredibly well well… Read More ›

Greeny Kiwi Bellini Smoothie

Greeny Kiwi Bellini Smoothie

January 28, 2011 / 5 Comments

Greeny Kiwi Bellini Smoothie

This morning I decided to divert just slightly from my regular frozen fruit stash - I tend to get in the habit of making the same thing over and over if I like it.. and while this is not always a bad thing- When it comes to my morning smoothie the whole point of drinking them was to explore new flavors and to consume a variety of produce. I peaked into my fruit bowl and noticed some very ripe almost forgotten Kiwi's. Out came my peeler and into the blender they went. Then of course the peaches joined the party as they are my staple. While some love Bananas I love Frozen Peaches. Their flavor does not overpower other Fruits and acts I think as the perfect compliment to everything. And finally because I feel it is highly important that a heaping handful of greens goes into 99% of the smoothies that I consume.. in they went. I was out of my usual Almond Milk So I went with a can of light Coconut Milk.

We enjoyed it.. my husband said this one was his favorite so far. It has a nice tropical flavor. I threw Bellini into the name as Bellini's are comprised of Peach Puree.. you COULD throw a little alcohol into this smoothie.. But I'm not suggesting such a thing (also not going to turn you away from the idea) :)

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Blueberry & Peach Smoothie (with Hidden Greens)

January 27, 2011 / 3 Comments

Blueberry & Peach Smoothie

I had been hearing left and right that adding spinach to smoothies was a wonderful thing. I was hesitant of course (as we all are about drinking greens I'm sure) But I decided to go for it- and this Smoothie was the base for it. This recipe has become a favorite- Its currently my default beverage and so far my favorite combination of fruit.

I found the secret to adding greens is knowing that they should be only 1/3 of the smoothie. The Other Remaining 2/3 can be practically any fruit combination and it will cover the taste . You may tolerate or enjoy more but for me this amount just works well. This smoothie is a lovely purple color- Your kids will NEVER know it contains spinach. I opted to use Unsweetened Almond Milk. This Combined with the flax gives the Smoothie a slightly nutty flavor that we really enjoy!

To make this smoothie- Just combine all the ingredients in a blender. Adjust sweetness to your liking and feel free to add supplements. This Recipe makes one 16 oz Smoothie. (You wont want any less)

Try Adding in Raw Kale, Chard or even Collard Greens!

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Raw Cacao Raspberry Avocado Smoothie (D-tox January) and My Story!

January 22, 2011 / 9 Comments

Raw Cacao Raspberry Avocado Smoothie I was so thrilled when Nicola from G-Free Mom Invited me to Participate in D-tox January! Nicola is a stage 3 survivor of Breast Cancer and has become such an inspiration to me. If she can take on cancer then I most certainly can put a smile on my face… Read More ›

Indian Spiced Carrot and Spinach Wild Rice Pulao (Gluten/Dairy/Soy/Egg/Corn Free & Vegan)

January 19, 2011 / 3 Comments

Indian Spiced Carrot & Spinach Wild Rice Pulao This dish is similar to say a Fried Rice- the difference here is the Indian Flavor. Indian Spices make my heart pitter patter with happiness. And during this least favorite long dreary freezing season of mine- some happy pitter patter does me good. So you can plan… Read More ›

Gluten Free Chicken Korma (Gluten/Dairy/Soy/Corn/Egg Free)

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Gluten Free Chicken Korma I'm an absolute sucker for creamy fattening Indian Dishes. Back when I could eat at Indian Buffets- my plate was filled with Chicken Makhani, Vegetable Korma, Onion Bahjis, Bhature, Naan and Chana Masala. Mind you- I did not go to the Indian Buffet TOO often- or else I could never maintain… Read More ›

Italian Sausage and Lentil Soup

January 18, 2011 / 7 Comments

Italian Sausage and Lentil Soup Lentils and Sausage. Bet you didn’t know they were a match made in heaven. I didn’t know. My husband and I have a fondness for Lentils.. I make several different variations of Lentil Soup often and am always trying to think of new flavors for it. This morning before work… Read More ›

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Easy Ginger and Garlic Beef Stir-fry (Gluten/Dairy/Soy/Egg/Corn Free)

January 14, 2011 / 0 Comments

Easy Ginger and Garlic Beef Stir-fry This quick and easy meal has become a regular in our kitchen lineup. Perhaps more l a regular- I have made it 6 times in the past two weeks. Its delicious. Fresh, Healthy, has wonderful bright flavor and it comes together quick. One of my goals this year was… Read More ›

The In's and Out's of Natural Sugars.

The In's and Out's of Natural Sugars.

January 12, 2011 / 32 Comments

As I have made the personal commitment to give up the use of Refined Sugar 99% of the time (oh yes.. even my baking.. eek) I started a bit of research to gather a better comprehensive understanding of Natural Sugars. I have spent a vast amount of time starring at the grocery store shelves in… Read More ›

Flourless Choc. Chip Peanut Butter Cookies (GF, Vegan)

Flourless Choc. Chip Peanut Butter Cookies (GF, Vegan)

January 9, 2011 / 7 Comments

 Flourless Choc. Chip Peanut Butter Cookies This Recipe came to me compliments of a Dear friend. When she told me about the recipe- I was shocked- and asked her several times over again if she forgot an ingredient before making them myself. I made a few minor changes to the recipe just out of curiosities… Read More ›

Gluten Free Missi Roti Indian Bread (Soy & Vegan Free)

Gluten Free Missi Roti Indian Bread (Soy & Vegan Free)

January 6, 2011 / 6 Comments

Gluten Free Missi Roti Indian Bread Perhaps its due to my fondness for Indian Buffets- that I got this idea in my head that whenever we ate Indian Food it needed to be a Giant Feast. You know with the Bread and The Main Chicken Curry and the side dish of Chana Masala or Vegetable… Read More ›