I started with The Gluten-Free Vegan, a cookbook that a friend gave to me when I was moving away from Charlotte and that I've just recently begun to peruse. So far, the recipes seem pretty straightforward and easy, which is exactly what I need after working 12+ hour days.
|Find it on Amazon|
I was having a pad thai craving this week, and due to
1 Tbsp olive or coconut oil
1 spaghetti squash, cut in half lengthwise with seeds and pulp removed
2 cups chopped carrots
1-2 cups chopped celery
1 14.5 oz package firm tofu, cubed
1/4 c. apple cider or red wine vinegar
1/4 c. soy sauce (or wheat-free tamari if you're going gluten free)
2 Tbsp. agave nectar
1 teaspoon chili powder
2 Tbsp. nonhydrogenated peanut butter (like Smucker's Natural)
1 can bean sprouts (I found mine in the "ethnic foods" section of Food Lion)
4 green onions, chopped
1 Tbsp lime juice
1. Preheat oven to 375.
2. Bake spaghetti squash face up in an inch of water for one hour.
3. After removing squash from oven, run a fork from top to bottom on the inside of the squash. (It should look like spaghetti!) Place in bowl and set aside.
4. Heat oil in a large skillet.
5. Add onions, carrots, and celery. Saute until onions are transparent, 4-5 minutes. Add tofu and continue for 4-5 more minutes, stirring occasionally.
6. Add the rest of the ingredients (vinegar, peanut butter, etc) and spaghetti squash, stirring to coat. Heath through. Serves 4.