The post Sugar Cookies appeared first on Your Allergy Chefs.
]]>These delicious sugar cookies are so easy to make and they keep their shape when baked. You can enjoy them plain, decorated with sprinkles or sanding sugar, or frosted with royal icing.
A sugar cookie everyone can enjoy!
These easy no-spread sugar cookies are great for cutouts and decorating. You can also freeze the cookie dough and baked cookies!
Look How Easy
When cutting out your sugar cookies, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. Re-roll any scraps.
Freeze
Plain or decorated baked cookies freeze beautifully for up to 3 months.
You can also freeze the dough. Divide dough in half and flatten both halves into a disk. Wrap well in plastic wrap and freeze. When ready to bake cookies, thaw the disks in the fridge, then bring to room temperature for 20 minutes. Roll away!
Getting the Most Accurate Measurement
Proper measuring and sifting of dry ingredients is essential in baking. Dry ingredients, including flour, naturally settle on standing. Texture, how long the flour has been stored, and humidity can all influence the degree to which flour settles.
To get the most accurate measurement, start by whisking the flour in its container to aerate.
Scooping the flour directly into your measuring cup packs the flour into the cup, causing you to end up with significantly more flour than the recipe calls for.
To measure the flour, spoon into measuring cup, overfilling. Use a knife or other straight edge to level off the top. Whisk again with the other dry ingredients to combine and further aerate the ingredients before incorporating them into the dough.
Some baked goods may require an extra step of sifting to obtain light and airy baked goods. Sifting also helps to filter out any impurities and/or clumps.
Allergy-Friendly Decorations
Tru Color Natural Sanding Sugars are free from the top 8 allergens, artificial colors, sesame, and mustard. They can be purchased online.
Betty Crocker Nonpareils are free from the top 8. However, they are not all processed at the same facility/lines. They take allergies VERY seriously and advise to check the labels. If the sprinkles are processed on a line that may process other allergens, they will state on the label “may contain”. The container does have a phone number that you can call for peace of mind.
Yield 32 small cookies
Free of: gluten and top 9 allergens.
Finally, a sugar cookie everyone can enjoy!
Cookies
2 tablespoons ground flaxseed
1/3 cup lukewarm water
2 cups all-purpose gluten-free flour blend (1:1 baking flour)
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum (omit if using a flour blend containing xanthan gum)
1/2 cup non-dairy butter (such as Earth Balance Soy Free Buttery Sticks), softened to room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Nonpareils or sanding sugar for decorating, optional
Royal Icing, Optional
6 tablespoons aquafaba (from a 15-ounce can of garbanzo beans)
1/2 teaspoon cream of tartar or 1/2 teaspoon fresh lemon juice
4-5 cups powdered sugar
1 teaspoon pure vanilla extract
Prep
Steps
Getting the Most Accurate Measurement
Proper measuring and sifting of dry ingredients is essential in baking. Dry ingredients, including flour, naturally settle on standing. Texture, how long the flour has been stored, and humidity can all influence the degree to which flour settles.
To get the most accurate measurement, start by whisking the flour in its container to aerate.
Scooping the flour directly into your measuring cup packs the flour into the cup, causing you to end up with significantly more flour than the recipe calls for.
To measure the flour, spoon into measuring cup, overfilling. Use a knife or other straight edge to level off the top. Whisk again with the other dry ingredients to combine and further aerate the ingredients before incorporating them into the dough.
Some baked goods may require an extra step of sifting to obtain light and airy baked goods. Sifting also helps to filter out any impurities and/or clumps.
Courses Sweets
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]]>The post Mushroom Jun appeared first on Your Allergy Chefs.
]]>There’s meat jun and fish jun. Well, why not mushroom jun!
Introduced by a local Korean restaurant in Kaneohe, Hawaii, meat jun has become popular Hawaiian comfort food. Thin strips of marinated beef are dredged in flour and egg, and pan fried. It’s sort of Hawaiian, and it’s sort of Korean.
When we got the most amazing grey oyster mushrooms from Las Vegas Mushrooms, we immediately wanted to create a mushroom jun, vegan and free from gluten and the top 8 allergens.
We miss the fusion of ethnic culinary influences that is part of Hawaii’s cuisine. Joel reminisces often about his neighborhood Soon’s Kal-Bi Drive In. He says the secret is the sauce. We share with you one of our new favorites!
The Mushrooms
We tried the 3 different mushrooms pictured below. On the top left, are the lion’s mane. Then we have the portobello, followed by the grey oyster on the bottom. These grey oysters have huge caps with very short stems.
We love portobellos. However, they are not the best mushroom for this dish. They don’t press as thin as lion’s mane and grey oyster. And it’s important that the mushrooms are very thin, about 1/4-inch thick. Cut lion’s mane mushrooms into 1-inch steaks before cooking and pressing, as they are usually globe-shaped.
Steps
Mushroom jun is aloha with love!
Yield 4 servings
Free of: gluten and top 8 allergens.
Mushroom jun fun!
Marinade
1/2 cup coconut aminos
6 tablespoons water
6 tablespoons organic granulated cane sugar
1 teaspoon minced garlic
Dipping Sauce
1/4 cup coconut aminos or allergy-friendly soy sauce (such as Ocean’s Halo organic, gluten-free and soy-free sauce)
1 tablespoon organic granulated cane sugar
1 tablespoon rice vinegar or rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger)
1/4 teaspoon black pepper
1/4 teaspoon sriracha, or to taste
Mushroom Jun
1 pound grey oyster mushrooms, caps only (about 8 caps)
3 tablespoons vegetable oil, divided and as needed
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup gluten-free all-purpose flour blend
1/2 cup Just Egg
1-2 tablespoons thinly sliced green onions, garnish
Courses Mains
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]]>The post Black-Eyed Peas and Tomato Stew with Sautéed Bananas appeared first on Your Allergy Chefs.
]]>Black-eyed peas are a Southern good-luck tradition for the New Year. I grew up on this tradition and my mom never missed serving up black-eyed peas on New Year’s Day.
This year we’re enjoying them in a stew. Inspired by the dish Red-Red from Ghana, this simple black-eyed peas and tomato stew is traditionally served with fried plantains. We like dishing it up with plantain chips or sautéed bananas, which make a great stand in for plantains.
Enjoy this healthy stew throughout the year!
The Ingredients
Using canned black-eyed peas slashes time without sacrificing flavor.
Thinly sliced onions are sautéed until lightly caramelized. Minced garlic, curry powder, grated fresh ginger, and chili powder are added and cooked with the onions for one minute. Tomatoes and black-eyed peas are added and the stew simmers for 15 minutes.
Sautéed Bananas or Plantain Chips
While the stew is simmering, cut 2 firm bananas in half lengthwise and then crosswise into 2 to 3-inch pieces. Sauté the bananas in a little vegan butter for about 5 minutes, until browned on both sides. The combination of the stew and bananas is incredible!
Or enjoy with plantain chips.
Yield 6 cups
Free of: gluten and top 9 allergens.
This simple and delicious stew is inspired by the dish Red-Red from Ghana.
1 tablespoon vegan butter (such as Earth Balance Soy Free Buttery Sticks), divided
2 teaspoons olive oil
1 yellow onion, thinly sliced (about 2 cups)
1 teaspoon minced garlic (about 1 clove)
1 teaspoon curry powder
1/2 teaspoon ancho or chipotle chili powder
1/2 teaspoon grated fresh ginger
1 (15-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans black-eyed peas, drained and rinsed (3 cups drained peas)
2 firm bananas, optional
Store-bought plantain chips, optional
Prep
Steps
Courses Mains
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]]>The post Mushroom-Spinach Eggs Benedict appeared first on Your Allergy Chefs.
]]>Decadence is what makes these eggs benedict the star of the brunch table. You get a golden brown, toasted English muffin layered with a JUST Egg patty, topped with mushrooms and spinach, and finished with a rich and creamy hollandaise sauce.
Vegan and free from gluten and the top 9 food allergens, read more to make the easiest and most delicious eggs benedict!
The components:
About the Ingredients
Mushrooms
Any type of mushrooms can be used, including button (white mushrooms), cremini, portobello, oyster, king oyster, chanterelle, black trumpet, maitake, and lion’s mane. Whew, lots of choices!
We used a combination of king oyster and button. To get the mushrooms ready, wipe clean with a damp paper towel, trim, and slice. For king oysters, trim across the mushroom’s stem to separate it from the mushroom cap. Holding the stem down against your cutting board, pull a fork toward the base of the stem, shredding the stem, as shown below. Slice the caps.
JUST Egg Folded Plant Eggs
What an amazing product! Fully cooked, all you have to do is heat them up. They are made without gluten or the top 9 food allergens and found in the freezer section of many grocery chains, including Whole Foods Market.
Jackie Sobon’s Hollandaise
Butter and egg yolks are the key components to the classic hollandaise sauce. This hollandaise recipe was adapted from Jackie Sobon’s Vegan Bowl Attack! We just made a couple of modifications to her recipe. It’s hard to mess with Jackie’s recipe which is already perfection.
Key Sauce Ingredients
Nutritional yeast has a nutty, cheesy, and savory flavor. It’s an inactivated form of yeast that is not the same as brewer’s yeast.
Nutritional yeast is an excellent source of vitamins, minerals, and high-quality protein that can be found in the bulk section of just about any natural foods store and in many large grocery store chains.
Indian black salt (or kala namak) is known by many names including Himalayan black salt. This volcanic rock salt is pinkish-brown in color and is manufactured in the regions surrounding the Himalayas.
The sulfur compounds in black salt cause the salt to smell like hard-boiled or rotten eggs. Even though the smell is strong at first, it disappears in the final dish.
Black salt is often used in egg-free dishes to give them an eggy taste. You could skip the black salt, however, we strongly suggest using it. Since this hollandaise is not made with the traditional egg yolks, the black salt completes the sauce.
You can find Indian black salt online or at Indian markets.
Hollandaise is so versatile. Who doesn’t love it on grilled vegetables, breakfast potatoes, and Hearts of Palm Cakes, just to name a few.
And eggs benedict just wouldn’t be eggs benedict without the hollandaise!
Yield 4 Servings
Free of: gluten and top 9 allergens.
The easiest to make and most delicious eggs benedict!
Mushrooms
12 ounces assorted mushrooms, about 5 cups sliced (such as king oyster and white button)
1 tablespoon buttery sticks (such as Earth Balance Soy Free)
1 teaspoon olive oil
2 teaspoons minced garlic
2 tablespoons dry white wine, optional
4 cups baby spinach
Hollandaise
1 cup water
1/4 cup garbanzo bean (chickpea) flour
4 tablespoons buttery sticks (such as Earth Balance Soy Free), melted and cooled to room temperature
4 teaspoons fresh lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon Indian black salt (kala namak)
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper, optional garnish
Other ingredients
4 JUST Egg frozen patties
2 allergy-friendly English muffins, cut in half or 4 slices of bread, toasted
Courses Breakfast & Brunch
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]]>The post Potato and Pea Croquettes with Mango Sauce appeared first on Your Allergy Chefs.
]]>Made with mashed potatoes and peas, these croquettes are the perfect way to put some spark into those leftover mashed potatoes.
This popular Italian street food is traditionally deep fried, but for a healthier option that’s even better, we air-fry.
Leftover mashed potatoes never tasted so good!
Croquette Ingredients
Sauce Ingredients
Here’s a link to our Best Ever Mashed Potatoes.
Crispy yet creamy, round or cylinder shaped, these croquettes are a winner. Besides, who can resist a good spud, regardless of how it has been transformed.
Yield 12 Croquettes
Free of: gluten and top 9 allergens.
Leftover mashed potatoes never tasted so good!
Mango Sauce
2 cups mango chunks, fresh or frozen and thawed
1 tablespoon light brown sugar
2 teaspoons coconut aminos
2 teaspoons fresh lime juice
1 teaspoon sriracha
1/2 teaspoon garlic powder
Croquettes
1 tablespoon buttery sticks (such as Earth Balance Soy Free)
2 teaspoons olive oil
1 yellow onion, diced
1 teaspoon kosher salt, divided
2-1/2 cups cold mashed potatoes (about 5 medium potatoes)
3/4 cup frozen peas, thawed
2 teaspoons curry powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1 cup gluten-free bread crumbs (such as Ian’s panko breadcrumbs)
We prefer Ian’s panko breadcrumbs. When we shopped they were out of stock, so for this recipe we used another gluten free brand.
Courses Starters
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]]>The post Pumpkin Bread Pudding with Vanilla Sauce appeared first on Your Allergy Chefs.
]]>During the fall we look for any way to use pumpkin. Soft cushions of brioche soaked with a vegan pumpkin custard, make this easy dessert an autumn and holiday showstopper.
We love our favorite allergy-friendly brioche for this bread pudding, but you could use challah, French bread, or other crusty loaf.
Try this old-fashioned dessert that’s never out of style!
Aquafaba
We made two batches of bread pudding, one with flax eggs and one with aquafaba. For this recipe, we preferred aquafaba over flax eggs as the egg replacer.
Aquafaba is the viscous liquid in which garbanzo beans (also know as chickpeas) and other beans have been cooked. In many cases, aquafaba can be used as a replacement for eggs.
Take a 15.5 ounce can of garbanzo beans (chickpeas). Shake the can well. Open and drain liquid into a small bowl, reserving both liquid and beans. There you have the liquid, an amazing egg replacer!
Need an idea for the leftover beans? Try our delicious Chickpea Melt.
Ingredients Needed
Cornstarch, water, vanilla bean (optional), unsweetened alternative milk, pure maple syrup, pure vanilla extract, pumpkin puree, spices (cinnamon, ginger, nutmeg), sea salt, aquafaba, golden raisins, and allergy-friendly brioche (our favorite is from Rising Hearts Bakery) or other bread.
Follow our recipe below for an easy and amazing autumn dessert that’s sure to be a favorite.
Pour on the vanilla sauce and enjoy!
Your Allergy Chefs are participants in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
Yield 6 servings
Free of: gluten and top 9 allergens.
Old-fashioned but never out of style!
Vanilla Sauce
2 tablespoons cornstarch
2 tablespoons water
1/2 vanilla bean, optional
1-1/2 cups unsweetened alternative milk (such as gluten-free oat)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Bread Pudding
1-1/4 cups pure pumpkin puree
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 cup unsweetened alternative milk (such as hemp or gluten-free oat)
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 cup aquafaba (liquid from can of garbanzo beans/chickpeas)
1/2 cup golden raisins
1 (14 to 16-ounce) loaf allergy-friendly brioche, French bread, or other crusty bread cut into 3/4 to 1-inch cubes
Prep
Steps
The best bread for bread pudding is day old. Some gluten-free breads tend to be crumbly. If the bread you are using is crumbly or fresh, cube and spread on a baking sheet. Toast for 6-7 minutes in a preheated 350-degree F oven. If you’re using day-old bread, just cube bread and move on to next step.
Courses Sweets
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]]>The post Fruited Sweet Potato Muffins appeared first on Your Allergy Chefs.
]]>A blend of cinnamon, ginger, and nutmeg fills these muffins with the best flavors of fall.
If you’re looking for a morning muffin recipe that is oil-free and low in sugar, these fruited sweet potato muffins are the perfect guiltless treat!
To make these fruited sweet potato muffins, you’ll need:
Easy Steps in Making Fruited Sweet Potato Muffins
If using a metal muffin pan, use muffin liners to keep this recipe completely oil-free. Some sticking may occur if you use traditional muffin liners, or no muffin liners. We recommend the parchment paper liners for best results.
Sweet Potatoes
We look for sweet potatoes with tapered ends and a bright orange flesh. White sweet potatoes are too dry for these muffins.
Cooking the sweet potatoes can be accomplished by baking, boiling, or steaming. We recommend cooking the sweet potatoes a day ahead or several hours before making the muffins.
By baking the sweet potatoes, the cooking process allows a special enzyme in the potatoes to transform the starches into a natural sugar, making them sweeter than those potatoes that are boiled or steamed. This sweetness naturally means less sugar is needed when making these muffins.
Two Temperatures Are Better Than One!
We start high and then go low. The initial 5 minutes of baking time at 425-degrees F promotes a faster rise for the muffins, making them tall and rounded. The temperature is then turned down for the remaining bake time.
Chef Mary’s Tips
Yield 12 standard muffins
Free of: gluten and top 9 allergens.
Muffins with the best flavors of fall!
1 cup mashed cooked sweet potatoes
3 tablespoons flaxseed meal, divided (2 tablespoons + 1 tablespoon)
6 tablespoons water
1-3/4 cups gluten-free all-purpose flour blend
1/2 cup pure cane sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum (omit if using a flour blend containing xanthan)
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2-3/4 cup unsweetened hemp or gluten-free oat milk
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
3/4 cup mixed dried fruit (chopped apricots, cranberries, raisins)
Prep
Steps
To store muffins, when they have completely cooled, put a paper towel on the bottom of an airtight container. Arrange muffins in a single layer. Top muffins with another paper towel before putting on the lid. Store at room temperature for up to 3 days. You can also store in a large ziplock, also lined with paper towels. It’s important to add the paper towels to absorb any moisture the muffins release. This helps keep them fresher longer. To freeze, place in airtight container or large freezer storage bag and store for up to 2 months in the freezer.
Courses Breakfast & Brunch
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]]>The post Squasho Tacos appeared first on Your Allergy Chefs.
]]>There are so many ways to dress up a taco. Such a simple food to which you can add all kinds of veggies, proteins, sauces and salsas.
Taco Tuesday is one of our favorite nights of the week. We can’t ever get enough Mexican food, and tacos are a definite favorite!
Check out our dream tacos…While we lived in Santa Clarita, one of our favorite dining spots was Wolf Creek Brewery. They have the most amazing sweet and spicy roasted butternut squash tacos.
Now that we’re in Las Vegas, the only way we can have our favorite is to replicate those tacos at home. So that’s just what we did!
The sauce is key and the refrigerator chef struck again by raiding the pantry and mixing together sweet chili sauce, molasses, sriracha and minced green onions. This is gonna work!
Cut a large butternut squash into cubes and toss 6 cups with a little olive oil, salt and pepper. Roast cubes in an oven heated to 425°F for about 20-25 minutes until the squash is tender and lightly golden on the edges.
Tortillas Abound!
Heat your favorite corn or flour tortillas. If you avoid or can’t have corn, try “Potapas Gluten-Free Sweet Potato Tortillas. They are grain-free and free from corn and the top 9 allergens. We just found these in the freezer section at Sprouts and they are fantastic! As far as flour tortillas, our favorite are Follow Your Heart Gluten-Free Classic Tortillas. We haven’t found them yet here in Las Vegas, but we’re working on it.
In a large bowl, toss the warm butternut squash with the sauce. Fill 2 corn tortillas stacked together or 1 flour tortilla with about 1/2 cup of roasted squash and top with 1/2 cup creamy coleslaw. Garnish with chopped green onions, if desired.
We hope you enjoy our take on our favorite from Wolf Creek Brewery.
Yield 8 tacos
Free of: gluten and top 9 allergens.
Just in time for Taco Tuesday!
1 large butternut squash (about 2-1/2 pounds), peeled and cut into 1-inch cubes
1 tbsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/4 cup sweet chili sauce, such as Sky Valley Sweet Chili Sauce
2 tbsp molasses
1 tbsp minced green onions
2 tsp sriracha
16 corn tortillas or 8 gluten-free flour tortillas
4 cups creamy coleslaw
Chopped green onions, garnish
How to Peel Butternut Squash
To make the squash easier to peel, microwave the whole squash for about 30 seconds.
Lay the butternut squash on its side on a large cutting board. Using a chef’s knife, cut off about ½-inch from the bottom of the squash. Then cut off ½-inch from the stem end. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel all of the skin off of the squash, while carefully holding the squash with your other hand. Discard the peel.
Stand the peeled squash upright on the cutting board. If it’s wobbly, make another cut at the bottom to even it out. Make one long cut, down the middle from the top to bottom. Use a spoon to scoop out the seeds and pulp from the squash cavity.
Lay the squash halves, cut side down on the cutting board. Cut in half crosswise. Working with one piece at a time, cut the squash into 1-inch slices, lengthwise. Lay the slices down (you can stack a few at a time) and make another set of lengthwise cuts. Then cut crosswise to make cubes.
Courses Mains
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]]>The post Banana Chocolate Chip Single Layer Cake appeared first on Your Allergy Chefs.
]]>If you crave a little simplicity in your baking, this no-fuss banana chocolate chip single layer cake is just for you.
Do you have bananas ripening on your counter? Grab ’em and let’s get baking!
Be sure to check out our short video to see just how easy it is to make this allergy-friendly vegan treat!
The recipe calls for 1 cup of mashed bananas (2-3 ripe bananas). More brown spots on the bananas equal sweeter, more banana flavor.
In a medium bowl, whisk together a gluten free flour blend, brown sugar, baking powder, baking soda, xanthan gum, and salt; set aside.
In another bowl, whisk together bananas, vegan margarine (melted and cooled to room temperature), alternative milk, and cider vinegar. Combine wet and dry ingredients and gently combine without over mixing. Fold in chocolate chips.
Immediately pour into a lightly greased 8-inch square baking pan and smooth surface. Sprinkle with additional chocolate chips.
Bake 25-30 minutes, or until a toothpick comes out clean when inserted in the middle. Remove from oven and cool on a wire rack.
I’ll have mine with ice cream please!
Yield 1 (8-inch) square pan
Free of: gluten and top 9 allergens.
Delicious no-fuss banana chocolate-chip one layer cake!
1-3/4 cups gluten-free all-purpose flour blend
1/2 cup packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum (omit if using flour blend containing xanthan gum)
1/4 tsp salt
1 cup mashed ripe bananas, about 2-3 medium
6 tbsp plant-based margarine, such as Earth Balance Soy Free Buttery Sticks, melted and cooled to room temperature
1/4 cup alternative milk, such as gluten-free oat or unsweetened hemp
1 tbsp apple cider vinegar
1/2 cup allergy-friendly chocolate chips, such as Enjoy Life’s Dark Chocolate Morsels
Courses Sweets
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]]>The post Pad Thai Delicious appeared first on Your Allergy Chefs.
]]>This restaurant-quality Pad Thai starts with fresh ingredients including rice noodles, broccoli, cabbage, and carrots that are tossed in a delicious homemade sauce.
Enjoy the most popular Thai dish in America…and skip the delivery!
Check out our video…
Pad Thai is one of our favorite things to eat. This is the dish by which we used to measure every Thai restaurant.
Traditional pad Thai recipes call for tamarind paste. Since it’s not always easy to find, we went with ingredients that most people have or can easily purchase.
Once you have your mise en place, it only takes 10 minutes to cook up. So let’s talk a little about the prep.
Prepping the Cabbage
Peel away and discard any tough outer layers or leaves. Rinse and dry the cabbage. Cut the head of cabbage in half lengthwise, all the way through the core. Cut into the core at an angle and remove it from each half.
Place each cabbage half on a cutting board, flat side down. Cut about 3 slices horizontally, and 3 slices crosswise, as shown below. If the head of cabbage is large, make 4 cuts in both directions.
Noodles
Our favorite pad Thai noodles are Annie Chun’s Pad Thai Brown Rice Noodles. There are instructions for both boiling or soaking the noodles. We cooked the noodles in boiling water for about 5 minutes, then drained and rinsed under cold water.
However, follow the cooking instructions on the package of noodles of your choice.
The best thing about making your own pad Thai is that you know exactly what’s in it!
We ordered takeout this week from one of the most popular Thai restaurants, allergy-friendly and known for their vegan and gluten-free options. The manager even has life threatening allergies. I was assured several times that my pad Thai was gluten-free, vegan, and soy-free. Shortly after eating, I had trouble breathing, my stomach swelled and I felt odd. I’m thankful it was a mild reaction, but it still took several days to completely get back to normal.
We just made the easy decision to avoid Thai restaurants. We’ll enjoy our Thai food, homemade and safely at home.
Yield 6 Servings
Free of: gluten and top 9 allergens.
Homemade Pad Thai that is restaurant-worthy!
Sauce
4.5 tbsp fresh lime juice
4.5 tbsp light brown sugar, packed
1/3 cup vegetable broth
3 tbsp rice vinegar (aka rice wine vinegar)
3 tbsp coconut aminos
3 tbsp sunflower seed butter
1-1/2 tsp sriracha
2 tbsp cornstarch
Pad Thai
8 ounces dry pad Thai noodles (we like Annie Chun’s Pad Thai Brown Noodles)
2 cups of bite-sized broccoli florets
2 tbsp vegetable oil
1 thinly sliced or diced yellow onion (about 1-1/2 cups)
1 cup julienne cut carrots
1 tbsp minced garlic
1 cup julienne cut red bell pepper, about 1 medium pepper (see recipe notes)
4 cups roughly chopped green cabbage
Water or veggie broth, as needed
Garnishes, optional
2 cups bean sprouts
1/2 cup chopped fresh cilantro or basil
1/2 cup toasted sunflower seeds
Lime wedges
There are several ways to julienne bell peppers. One way is to cut the top and bottom off the pepper, reserving for another use. Hold the pepper upright and cut off each side, so you end up with four or five pieces, discarding the remaining core. Turn the large pepper pieces skin side down on the cutting board. Flatten them with your fingers and use the tip of the knife to remove rib from inside. Cut the pepper into thin strips. If it is a long pepper, cut each section into half to shorten the strips.
Courses Mains
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