Gluten Free, Vegan “Pad Thai” recipe!

I was feeling some noodles on this cold day, so I combined my raw vegan recipe for pad thai with rice noodles! We didn’t have mung bean sprouts on hand this time, but really you could add any veggies you like to this. This serves 2-4 people, depending on how much you thin out the almond butter sauce and how much pasta you use.

Here ya go:

Rice noodles  or spiralized zucchini (Tonight I used 1/2 a package of millet and brown rice ramen noodles)

1/2 red bell pepper, sliced

1 carrot, chopped

Handful of sugar snap peas, chopped

Handful mung bean sprouts

6 TB almond butter

1 TB tamari sauce or Bragg’s Aminos (Can omit and add more water and sea salt instead)

1 TB agave nectar

1 clove garlic

1/2 tsp cayenne pepper

1/2 tsp sea salt

a few TB water to desired consistency

Prepare noodles as directed. Toss all vegetables together into a bowl, and add the noodles.

Chop the cashews and set aside.

In a food processor, puree all other sauce ingredients until very creamy. Be aware that the almond butter can get hot quickly. Pour over noodles and veggies, toss lightly, top with cashews, and serve.

Enjoy!

Gluten Free/Vegan Mac and “Cheese”

My husband Robert adapted this recipe from the Thrive cookbook. I looove this stuff. It’s cheesy and filling without being too heavy. It’s great over your favorite steamed veggies–we like it on broccoli or Brussels sprouts. Most recently, we mixed it with our favorite spaghetti sauce and put it on top of gluten free elbow pasta for a variation on Mac and Cheese. Nom!

Check out the recipe below:

“Cheese Sauce”

2 tbsp nutritional yeast
1/2 tsp paprika
1 clove garlic
1/4 cup tahini
Salt to taste
Juice from 1/2 lemon
2 tbsp melted coconut oil *or* olive oil
1 1/2 tsp red wine vinegar
2-3 tbsp hemp seeds
1-3 tbsp water until desired consistency.

In a small bowl, combine the dry ingredients. Slowly add in the wet ingredients, mixing thoroughly until desired consistency. Done!