This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads. INGREDIENTS Salad
Peanut sauce
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NOTES Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee. MAKE IT VEGAN: Use maple syrup (or agave nectar) instead of honey. MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, not soy sauce. A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don’t keep particularly well, so halve the ingredients if you’re not serving a crowd. INGREDIENTS Soba
Ginger-sesame sauce
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NOTES *I used Miso Master brand’s reduced-sodium sweet white miso. Omit if you can’t find it, but it provides a nice boost of flavor. MAKE IT VEGAN: Sub agave nectar for the honey. MAKE IT GLUTEN FREE: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using. STORAGE SUGGESTIONS: This dish keeps decently well, covered and refrigerated, for a couple of days, BUT here’s a better way, courtesy of Janet: make a batch, store the salad and dressing separately until ready to eat, and then grab one or two portions and add some dressing. Either way, you can serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves. CHANGE IT UP: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer. Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days. INGREDIENTS
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NOTES Adapted from The Southern Vegetarian Cookbook. *THAI RED CURRY PASTE: I used Thai Kitchen’s red curry paste for this soup, which is vegetarian (some other Thai curry pastes contain shrimp). It’s pretty readily available in grocery stores these days and shouldn’t cost more than a few dollars. Look for it in the Asian food section, near the coconut milk. **WINE IS OPTIONAL: If you want to skip the wine, just proceed to the next step (add the cauliflower and so forth). STORAGE SUGGESTIONS: This soup, like most other soups, will keep well for about 4 days in the refrigerator. It should also freeze and defrost well, since it’s dairy-free! Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal. INGREDIENTS Roasted Cauliflower
Curried coconut quinoa with greens
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