Category Archives: Recipes

Cinnamon Roll Pancakes

Are you ready to find out how to make any pancakes taste like a cinnamon roll?  This recipe is so insanely easy, you might just start wanting to make pancakes more, just so you can make them.  You can certainly make the pancakes from scratch, but we make them using the King Arthur Gluten Free Pancake Mix.  Also, did you know you can replace 1 tsp of apple cider vinegar for 1 egg in any pancake recipe? They turn out equally as good and instantly turns your breakfast into a vegan delight.  The recipe I adapted this from includes adding an icing drizzle to the pancakes, but we enjoyed without.

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Cinnamon Roll Pancakes

recipe adapted from Chloe Flavor

INGREDIENTS

Your favorite pancake mix (gluten free or traditional)

3 tbsp vegan margarine

5 tbsp light brown sugar

2 tsp ground cinnamon

GLAZE (optional)

2 cups confectioners’ sugar

1/4 cup water

DIRECTIONS

In a large bowl, make the pancake batter according to instructions on box.  Set aside for batter to thicken (if making the King Arthur GF Pancake Mix).

In a small bowl, mix together the margarine, brown sugar, and cinnamon.  (A fork works well for this).  Transfer to a pastry bag or plastic zip top bag and snip off one corner.

Lightly grease a large nonstick skillet or griddle and heat over medium heat.  When pan is warmed, measure out 1-2 tbsp of batter for each pancake.  Pipe a circular swirl of the cinnamon mixture into the batter.  Repeat to fill the skillet.  When small bubbles appear in the center of the pancakes, flip.  Cook other side for about 1 minute more.  Repeat with remaining batter, adding more oil or vegan margarine to the skillet between batches as needed.

GLAZE:  In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.

Drizzle the pancakes with glaze and serve (or enjoy without the glaze).

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Tate’s Cookies – Perfected

Before I started eating more healthfully, I was really into making as many Barefoot Contessa recipes as possible. My most popular was her Mocha Icebox Cake, which uses Tate’s Cookies. If you haven’t had them, they are crunchy brown sugar and chocolatey goodness. I’ve been attempting to perfect my gluten, soy, nut, dairy-free version since I made this post and think I finally nailed it.  My recipe is below.  Why buy them in the store, when you can make them at home.

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Tate’s Cookies – Vegan and Gluten Free

makes 4 1/2 dozen 3-inch cookies

INGREDIENTS

1/2 cup unsweetened applesauce

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 eggs or equivalent egg replacer (I use Bob’s Red Mill)

1 tsp water

1 tsp good vanilla

2 cups King Arthur Gluten Free Multi-Purpose Flour (if you use the Baking Mix, the cookies will turn out chewy vs. thin and crispy)

1 tsp baking soda

1 tsp kosher salt

2 cups Enjoy Life Mini Chocolate Chips

DIRECTIONS

Preheat the oven to 350

In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.

Prepare the egg replacer according to the package and set aside.

In a large mixing bowl, whisk together the applesauce and sugars.  Whisk in the egg replacer (if using, OR eggs).  Whisk in water and vanilla.

Using a silicone spatula, stir in the flour mixture until combined.  Do not overmix.

Carefully fold in chocolate chips.

On a large baking sheet lined with a silicone baking sheet or parchment paper, drop 1 tbsp of batter onto sheet for each cookie.  I like to use a 1 tbsp measure and a table knife to release from the measuring spoon, onto the baking sheet.  Leave about 2 inches between each cookie, as they will spread.

Bake for 10-12 minutes.  They should be golden around the sides when done.  They might be soft when you take them out of the oven.  This is normal.  They will harden as they cool. If they are too soft, put them back in the oven for 1-2 minutes. The darker they get, the crispier they will become.

Cool on the pan for about 5 minutes, then transfer to a wire cooling rack.  Eat immediately or store in the freezer (warning: this may make them taste more delicious!)

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Rainbow Quinoa Salad + BONUS

Sometimes the hardest part of adapting our household to be allergen friendly for our children is finding satisfying meals for the adults.  I’d like to get to the point where we can all eat the same meal, but until then my best bet has been making something where some of the recipe ingredients are also enjoyed by our younger set.  This Rainbow Quinoa Salad is a great example.  The adults love it, and the I can easily make extra quinoa for the little ones, chop extra tomatoes, extra mango, serve with some avocado, and what an easy meal.  The salad also works with chopped chicken breast (prepared this way), and can also be served on the kids’ plates.  The greatest thing about this recipe is it’s gluten-free, soy-free, and nut-free; and easy to adapt for vegetarian, vegan, and meat-eating friends, without sacrificing flavor

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Rainbow Quinoa Salad

Adapted from Chloe Flavor

Serves 4-6

INGREDIENTS

3 tbsp organic rice vinegar

2 tbsp avocado oil

2 tbsp agave nectar or honey (*to make vegan, use agave)

1 tbsp coconut aminos

3 cups cooked quinoa (NOTE: 1 cup uncooked quinoa yields 3 cups cooked)

2 small carrots, shredded or finely chopped (I shredded a handful of baby carrots)

3/4 cup cherry tomatoes, halved

3/4 cup finely chopped red cabbage

1 mango, diced small

1/2 English Cucumber, small diced

3 scallions, thinly sliced

1/4 cup roasted and unsalted sunflower seeds

sea salt, to taste

DIRECTIONS

  1.  In a small bowl, whisk together the vinegar, avocado oil, honey, and coconut aminos.  Set aside.
  2. In a large bowl, toss together the quinoa, carrots, tomatoes, cabbage, mango, cucumber, scallions, and sunflower seeds.  Add 2 tbsp of the dressing, and toss to coat.  Add salt to taste.

NOTE:  I saved the remaining dressing in the fridge in an airtight container (baby food containers work great), and made this again the following week, using the remaining dressing.  It made making it the second time a breeze.

 

BONUS:  Carolyn’s Easy Quinoa

Rinse 1 cup uncooked quinoa in cool water for a few minutes.  Put into a small saucepan, that has a lid to go with it.  Add 1 3/4 cup water.  Bring to a boil.  Once boiling, lower the heat to a few notches above the lowest setting, and cover for 10 minutes.  When the timer goes off, lift up the lid, and take a spatula to the bottom to see if there’s still water boiling. If so, cover and set timer for another 2 minutes.  When timer goes off, water should be evaporated almost completely.  Put the lid back on and take pot over heat.  Let sit for at least 5 minutes covered.  After 5 minutes, remove lid, and use a fork to fluff.  Your quinoa should be perfectly cooked and fluffy!

NOTES

  • If after 10 minutes, the water is almost evaporated, but the quinoa hasn’t puffed up like couscous, add 1/4 -1/2 cup more water and put lid back on.  Reset timer for 5 minutes.
  • If doubling the recipe, use 2 cups quinoa and 3 1/2 cups water
  • My favorite quinoa brands are Whole Foods 365 and Tru Roots Sprouted Quinoa.  I’ve had reactions to the Trader Joes quinoa and upon doing research, have found it’s very possible it’s made on lines with allergens.

A Wheat Allergy + Celebrating Passover

Growing up, Passover was a big deal.  It felt like my mom and dad prepared for weeks.  All the chametz (products containing wheat, grains, etc.) were taken out of the house, and new plates and utensils were brought in, along with Kosher for Passover foods and ingredients.  For 8 days, every holiday meal felt fancy and special because our Passover dishes were fine china from my Grandma Dora, complete with gold silverware (though they’ve now all changed).  However, now that we keep our house friendly for a wheat allergy (dairy and soy too), the preparations for Passover can feel different.  We still clean the kitchen and change dishes and silverware, but what I think about now is how will our son experience Passover.  What does the holiday mean for him when he doesn’t have a choice to be wheat free?  to be soy free?  For 8 days, those who celebrate Passover, and keep Kosher for it, they make a choice to go without wheat, soy, and other items, all to remember the story of the holiday.  But for us, the foods we eat at Passover are no different than during the rest of the year.  Last year, we didn’t eat anything that seemed like bread, and I think that helped convey the “difference” of the holiday.  Of course, there are special foods we eat on Passover like matza balls and gefilte fish, and that will certainly seem different; but as I am preparing for another year of the holiday, I’m still wondering if our son will grow up enjoying the holiday like I did. On the way to school this morning, he told me his Big News in circle time was that we started to get ready for Passover, and that he gets to see all his cousins later this week for a Seder (he is VERY excited about this latter part).  For a holiday that revolves SO much around food, it’s also a holiday with so many rituals & traditions, and it’s our family’s challenge to embrace those, so we can pass on a love of the holiday — when going without wheat and soy, right now, is not a choice.  It’s also a nice reminder how far I’ve come in my cooking for our allergies, because the only Passover items I bought this year are gluten-free matza,  Gefilte Fish (both cheapest at Whole Foods, by the way), and GF matza ball soup mix!  With that win, here are some of my favorite Passover friendly recipes.  Have a great holiday.  xo, Carolyn

Morrocan Style Quinoa

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Mushroom and Leek Fritatta

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Salmon Burgers

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Slow Cooker Sweet & Sour Chicken

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Skinnytaste Quick Teriyaki Chicken

(use coconut aminos instead of soy sauce and it’s K for P) 

Teriyaki Chicken Bowls

Raw Vegan Cheesecake

(Thank you to Alexis for sharing this delicious dessert recipe with me. It is SO good and a family favorite.  Also great for a make-ahead dessert.  I’m going to try it nut-free and make with sunflower seeds instead of almonds.)Raw Chocolate Cheesecake | The Herb Diaries

Healthy-ish Turkey + White Bean Burgers

I’ve always been a salad and fries kind of girl.  Burgers, notsomuch.  That said, make anything into a burger, and I feel like it instantly becomes more appealing – even if just by name, especially for kids.  This turkey burger recipe is delicious.  Something about the combo of the mashed white beans, and the dijon mustard, make these almost addicting.  I like to make mine slider-size and eat on a salad.  B likes to make them and eat something else, but that’s OK – I’m certain his “no-thank you portion” of 2 bites, will turn into more at some point soon.  In fact, this recipe is one of my favorites for him to help with because he can use his clean hands to smoosh the beans, and what child doesn’t want to squish something?!  I used an egg replacer powder and they turned out great – feel free to swap for a real egg, if that works for you.  I also have used both GF panko and crushed rice krispies and they both work great for GF bread crumbs.  1 lb of ground white turkey makes A LOT of slider size burgers (about 24), so it’s a bit time intensive, but they pack well, so a great make-ahead lunch for taking to work.IMG_1311

Healthy-ish Turkey + White Bean Burgers

makes about 24 slider size burgers

recipe adapted from Healthyish

INGREDIENTS

1 (15.5 oz) can white beans (great northern)

1 pound ground turkey breast

1/2 cup GF panko bread crumbs or crushed Rice Krispies

1 large egg, beaten OR egg replacer equivalent (I like Follow Your Heart*)

1 tbsp Dijon mustard

1 tbsp Coconut Aminos

2 garlic cloves, chopped

2 tbsp olive oil, divided (1 tbsp for mix, 1 for cooking)

DIRECTIONS

Mash the beans in a large bowl until there are no whole ones left.  Using your clean hands works best.

Using a silicone spatula, mix in the turkey, GF panko/crushed rice krispies, egg/egg replacer, mustard, coconut aminos, garlic, 1 tbsp of the olive oil, 2 tsp salt, 1 tsp pepper.

Heat a large nonstick pan over medium heat and add 1 tbsp of olive oil.  Add the patties and cook until golden brown and opaque throughout.  3-4 minutes on each side.

Serve as burgers, or on top of a salad.

*Follow Your Heart egg replacer is cheaper at Whole Foods, than through Amazon; I’ve also tried Bob’s Red Mill brand, and that works great too.  I find Follow Your Heart works better for taking the place of an egg with poultry or fish; Bob’s Red Mill works better in baking items like cookies, pancakes, and waffles.

Yiddish Kitchen – Cassava Flour Matza (Gluten-free + Vegan)

Several years ago, my mom discovered Yehuda Gluten Free Toasted Onion matza – and keeping Passover suddenly became SO much easier, I mean, this matza is delicious.  Little did we know, my mom was an early adopter in the Gluten Free Passover world, and that we’d need to rely on it keeping Passover at our house.  This year, I’m also currently not eating anything with eggs – which presents a bit of a problem-o when it comes to eating GF matza – everything has egg!  So in my typical fashion, I came across a simple Gluten Free + Vegan Matza recipe, and made it.  While the instructions are easy, the process is time-intensive.  Two pieces of matza in, I decided I will just be making this for myself, since everyone else at our seder tables can eat eggs.  It is quite good, but needs to be crispy to truly taste like matza, and that takes about 10 minutes per matza.  I added dehydrated onion flakes + garlic granules, to give it more flavor – which I definitely suggest.  The infamous Everything But the Bagel Seasoning would be great too, if you can have sesame. Lastly, Cassava Flour isn’t cheap, but it’s a good kitchen staple, if you’re cooking gluten free.  I haven’t found it to be a 1:1 flour swap, but the recipes intended for it, turn out great and on the more satisfying end than other foods made with other GF flours.  The tortilla recipe on the back of the bag is easy and tastes great – just use more olive oil than it calls for to make it less crumbly – same for the matza.  Chag Sameach!IMG_1567

Cassava Flour Matza

Makes 5-6 Matza pieces

adapted from The Yiddish Kitchen

INGREDIENTS

1 cup cassava flour

1 cup potato starch

3/4 water plus 1 tbsp

1 tbsp honey

3 tbsp avocado oil (plus more for rolling)

Sea salt to taste

Dehydrated onions and garlic, to taste

DIRECTIONS

  1.  Preheat oven to 475.  Combine all ingredients (including dehydrated onions and garlic) in a medium-sized mixing bowl.  Stir the ingredients to combine, then mix by hand to form a ball of dough.  I find I need to add little bits more oil when I’m kneading it, to get it to a wet, but not sticky, dough.  I do little bits of oil at a time, and then will add a little more to my hands for the next step.
  2. Divide dough into 6 equal pieces.  Roll out each piece of dough on a lightly floured piece of parchment paper (using potato starch to dust).  NOTE:  When I take the parts of dough out I make sure my hand has a little avo oil on it, and knead it a bit more.  I also use a second piece of parchment paper on top of the dough ball – I find that helps roll it out better.  You want the rolled out dough to be thin, so it can become crispy.  If it breaks, just take a little bit from the edges and push it in, so that you have approximately a 6×8 inch rectangle.
  3. Once a rectangle, poke holes vertically in the mazta, and transfer matza on parchment to a baking sheet, and bake for 3 minutes.  Remove baking sheet and turn matza over carefully and bake for 3 minutes on opposite side.
  4. You will want to watch the matza very carefully so that it does not burn or brown too much – I liked some brown marks on it, and found I needed to put it back in flipped over once more, for another 3-5 minutes.
  5. Repeat for all of the dough.

NOTE:  Kosher laws require that matza be made out of 1 of 5 grains in order to be acceptable for Passover.  Technically, this version is not K for P, but it is still a great alternative if you can’t have grains or eggs!

TIP – If your matza is on the thicker side, it will take longer to cook.  If it’s brown but not yet crisp, turn down the heat to 350 to finish baking.

 

Banquet Bowls with Cauliflower Pilaf, Dhal, + Scallion Cucumber Raita

In college, I was lucky enough to be exposed to so many wonderful cuisines and new ways of cooking.  It is much of what inspires me to cook and adapt recipes today.  The way I eat now can sometimes be isolating, but I am so grateful eating isn’t a physically painful experience for me anymore.  We all had colds over New Years, and I found this really delicious sounding bowl recipe, that I just had to make – bonus, I could eat Indian food and not get sick!  The recipe is a little complicated, only because there are three components, but in total it took about an hour to prepare, and we have enough leftovers for 2 more meals.  Also, the flavors are amazing!

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Banquet Bowls with Cauliflower Pilaf, Dhal, and Scallion Cucumber Raita

serves 6

adapted from Whole Bowls – Complete Gluten-free and Vegetarian Meals to Power Your Day

INGREDIENTS

For the Cauliflower Pilaf

1 tbsp avocado oil

1 medium sized sweet onion, diced

3 cloves garlic, minced

1 tbsp fresh grated ginger (I used jarred minced ginger from Ginger People)

1 tbsp curry powder (mild)

2 tsp garam masala

1 tsp sea salt

ground black pepper, to taste

1 cup brown basmati rice, rinsed and drained well

1 3/4 cup water

1 tbsp lemon juice

1 small head cauliflower, cut into very small pieces (the bigger the pieces, the longer it will take to cook)

1/2 cup fresh chopped cilantro

For the Dhal

3 1/2 cups water

2 cups red lentils, rinsed well and drained

1/2 cup coconut milk (I used So Delicious Unsweetened)

2 tsp lemon juice

2 tsp maple syrup

2 tsp curry powder

1 tsp sea salt

For the Scallion Cucumber Raita

1 cup diced English cucumber

1/2 cup plain coconut yogurt* (I used So Delicious brand – 1/2 cup is one small container’s worth)

1/4 cup cilantro, chopped

4 scallions, sliced

1 tsp lemon juice


MAKE AHEAD TIP

Cauliflower Pilaf – 2 days

Scallion Cucumber Raita – 3 days

Dhal – 1 week


DIRECTIONS

For the Cauliflower Pilaf  – In a large saucepan, heat the oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Cook until onions are soft, about 10 minutes.  Add rice, stirring constantly to toast, about 2 minutes.  Add water and lemon juice, continuing to stir.  Bring to a boil, cover, and simmer, about 45 -60 minutes.  [TIP – Set the timer to 30 minutes, and check on rice to see if you need to add more water, cover and simmer for another 7 minutes.  Keep doing this until the rice looks puffed up.]  When rice is cooked, add caulilflower, and cover another 10-15 minutes, until cauliflower is tender. You may need to add more water to achieve this.  OPTIONAL – Turn off heat, and fold in cilantro.

For the Dhal – Place all ingredients in a medium saucepan.  Bring to a boil, reduce to simmer, and cook for about 20-25 minutes, stirring often.  It will look like a little soupy, and you can cook down further if you want it a little thicker.  It will have a beautiful golden color.

For the Scallion Cucumber Raita – Combine all ingredients in a small bowl.  Transfer to a covered container and keep refrigerated until serving. *You can sub 3/4 cup greek yogurt for 1/2 cup coconut yogurt, if dairy isn’t an issue for you.

TO ASSEMBLE

In a shallow bowl, place about 1 cup of the Dhal, with about 1 cup of the Cauliflower Pilaf next to it.  Spoon about 1/4 cup of the Scallion Cucumber Raita next to these.  Sprinkle a little cilantro over all of it and enjoy.  The flavors taste great eaten together in one bite or separately.

TO REHEAT

Place the portions listed above of the Dhal and Cauliflower Pilaf in a bowl and heat up in the microwave.  Garnish with the Scallion Cucumber Raita.

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Tate’s Chocolate Chip Cookies made Vegan + Gluten Free

Tate’s Chocolate Chip cookies are quite possibly the best cookies ever.  It’s been almost 5 years since I’ve had one, but I can still remember how buttery and crisp they tasted.  Many allergy friendly desserts leave much to be desired, and I’m constantly trying new recipes whenever I have a sweets craving.  This one from the Tate’s Bake Shop Cookbook is the best recipe I’ve made yet.  Even with my adaptations it’s excellent.  I think because I used golden brown sugar instead of dark brown, they came out like more traditional cookies; but evenso they are SO good.  They taste buttery, albeit not crispy like original Tate’s cookies, and hit the spot!  The texture is good and it got the B seal of approval, who wanted to eat just cookies for dinner after I made them.  Feel free to swap out your traditional flour, eggs, and butter – I know they’ll still taste wonderful.

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Best Vegan + GF Chocolate Chip Cookies

yields about 34 cookies

adapted from Tate’s Bake Shop Cookbook

INGREDIENTS

2 cups King Arthur all-purpose baking mix

1 tsp baking soda

1 tsp kosher salt

1 cup vegan butter (2 sticks; I used the MELT buttery sticks)

3/4 cup sugar

3/4 cup brown sugar (golden)

1 tsp water

1 tsp vanilla

2 eggs via egg replacer, like Follow Your Heart

2 cups vegan chocolate chips (I used Equal Exchange allergy friendly brand)

DIRECTIONS

  1. Preheat oven to 350 degrees.  Line cookie sheets with a Silpat or parchment paper.
  2. In a large bowl, stir together the flour, baking soda, and salt.
  3. In another large bowl, cream the butter and sugars.  Add the water and vanilla.  Mix the ingredients until they are just combined. Add the “eggs” and mix them lightly.  Stir in the flour mixture. Fold in the chocolate chips, don’t overmix the dough.
  4. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.  Use 1 tablespoon if you want to make smaller cookies.  [I got about 9 cookies on each baking sheet, leaving plenty of room for them to spread].
  5. Bake them for 12-18 minutes until the edges and centers are browned.  15-18 minutes was the best timing for me, erring on the latter time helped them spread more to the size of traditional Tate’s cookies.  They won’t be thin and crisp like Tate’s cookies, but more fluffy like a Chip’s Ahoy or traditional chocolate chip cookie.
  6. Remove the cookies and cool on a wire rack.
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Visiting Tate’s Bake Shop in 2012

Slow Cooker Sweet & Sour Chicken

The other part of our Christmas Eve Chinese Food meal was some really great sweet & sour chicken.  I’ve made other iterations of this dish before, and this recipe is by far the best.  True to great Chinese food, it tastes even better the next day.  I made it in a Dutch Oven, rather than a slow cooker, and used 1/2 white and 1/2 dark meat, rather than all dark meat like the recipe called for.  I completely forgot to add the tomato paste (added at the very end) and it still tasted great.  This sauce has just the right thickness and a balanced flavor.  B wasn’t interested in trying it yet – he preferred his “teriyaki” chicken instead (will post that later) – but Scott and I loved it.

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Slow Cooker Sweet & Sour Chicken

serves 6-8

Adapted from Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great by Danielle Walker

INGREDIENTS

1 lb chicken thighs, boneless and skinless

1 lb chicken breast, boneless and skinless

1/3 cup coconut aminos (or soy sauce)

1/3 cup honey

2 tbsp orange juice

2 tbsp tomato paste

1 tbsp avocado oil

3 cloves garlic, minced (I used Dorot frozen cubes)

1/2 tsp ground ginger

3/4 tsp sea salt

1/4 tsp red pepper flakes

1/4 tsp fresh ground pepper

1/4 cup chicken broth (if using a dutch oven)

DIRECTIONS

  1. Trim any visible fat from chicken and place in a singer layer in the bottom of the slow cooker, or dutch oven.
  2. Place the remaining ingredients (except broth) in a small bowl and mix together to make the sauce.
  3. Pour over the chicken to coat, making sure to get both sides.
  4. Add chicken broth if using a dutch oven – omit this step if using a slow cooker.
  5. DUTCH OVEN – Preheat oven to 350.  Cook chicken, covered, for 30 minutes, or until chicken comes out at 165 degrees.   SLOW COOKER – Cook on low for 4 hours.
  6. Remove the chicken and cut into cubes.  Set aside.
  7. Spoon any extra fat from the sauce.  Put remaining sauce into to a saucepan and simmer on medium-low heat until sauce has reduced by 1/2.  I tested the thickness of the sauce by occasionally dipping a piece of chicken in the sauce, to see how it coated the chicken.  I turned off the heat, once it reached the thickness I preferred.
  8. Return chicken to sauce, and keep heated until ready to serve.

Awesome Mushroom Lo Mein

Chinese food is one of my husband’s favorite cuisines. Come the days leading up to Christmas Eve, it’s all he talks about.  It’s been challenging finding great Chinese food recipes to make at home…until now.  This Lo-Mein recipe is awesome.  The flavors are so good, it was really hard for me to stop noshing on it between finishing making it and serving it.  The recipe called for steak seasoning, but since we don’t cook red meat at home, I splurged on this seasoning by Nom Nom Paleo instead, and it’s definitely worth it.  I opted to use sweet chili sauce instead of chili paste, because all the options at the store had wheat and/or soy in them.  I read that Avocado oil can be subbed for sesame oil because it’s also nutty in flavor – that worked great here!  If you’re craving Chinese food, these noodles are worth a try.  Happy holidays!

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Mushroom Lo Mein

serves 8

adapted from Whitney Bond

INGREDIENTS

Mushrooms

2 8oz. packs mushrooms, cleaned, stems removed and quartered

2 tbsp coconut aminos

2 tbsp rice vinegar (unseasoned)

1 tsp minced ginger (fresh or from jar)

2 garlic cloves, minced

1 tsp avocado oil

1 tsp Magic Mushroom Powder (recipe here or sold at Whole Foods)

Noodles

10 oz. brown rice spaghetti noodles (I like Tinkeyada)

1/4 cup coconut aminos

1/2 tbsp Sriacha

1 tbsp rice vinegar (unseasoned)

1 tbsp honey

2 tbsp sweet chili sauce (I like Thai Kitchen brand)

4 cloves garlic, minced

1 tsp grated ginger (I use jarred by Ginger People)

1 tsp avocado oil

TOPPING – Scallions, thinly sliced

DIRECTIONS

  1. Prepare mushrooms first.  Mix all ingredients for the sauce together in a large bowl.  When well combined, toss quartered mushrooms in sauce.  In a large cast iron or nonstick skillet, add mushrooms and extra sauce to pre-heated pan.  Cook until mushrooms have cooked down in size and majority of the sauce is evaporated.  Remove mushrooms from heat and set aside in a separate bowl.
  2. Prepare noodles according to package.  Cook and drain immediately, rinsing with cold water/according to package instructions.  Return cooked, drained, and rinsed noodles back to the pan.
  3. While noodles are cooking, mix all sauce ingredients together in a bowl.
  4. After noodles are returned to the pan, add in the sauce and toss well.  Add mushrooms, and stir until well combined.  Cook over low heat until warmed throughout.
  5. Enjoy!