It’s Wednesday and that means the Recipe Edition!

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Hola, friends!

Sorry for the pause on the recipe front, but learning how to feed myself all over again is challenging. Delicious, yet all new and with that, time-consuming.

The good news is I got a super easy vegan cookbook for my birthday and will be cooking out of it until I’ve tried them all. It’s so nice to read recipes and know there will probably not be anything I’m allergic to in them.

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Chilled Peanut Noodles

adapted from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World

Ingredients

1 TBS toasted dark sesame oil

1 TBS creamy peanut butter

1 TBS sesame tahini {I subbed 1 TBS sesame seeds + another TBS of peanut butter}

1 TBS plain rice vinegar

1 TBS pure maple syrup

2 tsp low -sodium soy-sauce

1 tsp water

1 to 2 large cloves garlic, finely chopped

1/2 tsp ground ginger

salt and pepper to taste

3 scallions, white and green parts, thinly sliced

10 oz rice noodles cooked accounting to package directions, rinsed under cold running water, drained well.

diced cucumber, diced red pepper

Directions

1. Put all the ingredients {minus onion, vegetables and noodles} in the food processor and blend until smooth. You may need to add a little water, I did.

2. Add diced vegetables and green onion to sauce.

3. Let stand a few minutes to allow the flavors to blend.

4. Add noodles and toss well to coat.

5. Serve at room temperature, or cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled.

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Do you have any recipes or favorite {dairy free} foods to share?

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