I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook! Stir fries are always quick and easy, and this one is particularly flavorful. I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu. Also, these are my favorite flavors, but feel free to create your own and enjoy! Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry. This recipe makes several meals.
Ginger, Orange, and Cashew Stir Fry
- one cup white rice, cooked to package directions
- 3 stalks celery, cut into small slivers
- 3 carrots, peeled and cut into small rounds
- one quarter cup diced white onion
- 1 tbsp. olive oil
- one red pepper, sliced into thin strips
- one green pepper, sliced into thin strips
- one cup frozen snap peas
- one cup frozen green peas
- one cup frozen corn
- one quarter cup gluten free soy sauce
- 3 tbsp. ground ginger
- 2 tbsp. honey
- 4 tbsp. orange zest
- one quarter cup chopped cashews
- Cook rice according to package directions.
- While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil. Let them sweat for a few minutes and start to soften.
- Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
- Add the snap peas, green peas, and corn.
- Add the soy sauce, ginger, honey, and orange zest. Stir to combine. Continue stirring until well combined and heated through.
- When just about done, add the cooked white rice and stir through.
- Top with chopped cashews and enjoy!
Happy Allergy Free Eating!
I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind. But at home, I love making Thai Peanut Noodles. They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!
I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready. The result? A delicious dish that I could enjoy at my own table! It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.
Thai Peanut Noodles
- one and a half cups smooth peanut butter (I like Skippy Natural)
- 4 tbsp. rice vinegar
- 2 tbsp. honey
- 2 tbsp. sesame oil
- 2 tbsp. wheat free soy sauce
- juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
- 1 tbsp. chopped garlic
- 1 tsp. red chili flakes
- 2 tbsp. ginger
- rice noodles (or your favorite pasta)
- one half cup of the water the pasta cooked in
- chopped scallions, about 2 tbsp.
- one carrot, shredded into fine strips using a vegetable peeler.
- Cook the pasta according to package directions. (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
- In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger. Stir well.
- When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce. Stir to combine.
- Add more warm water if you want to thin out the sauce even more, to your liking. If you don’t have any pasta water left, regular warm water is fine.
- Stir well and pour over the pasta.
- Top with chopped scallions and shredded carrot.
- Serve hot… or cold the next day!
You could also top with chopped peanuts, or shredded chicken.
Happy Allergy Free Eating!
Who doesn’t love a good soup when the fall weather comes?! There are so many varieties, and one of my favorites is butternut squash. I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl. I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup! It was pretty fulfilling to see it come to life from start to finish!
Roasted Butternut Squash Soup
- 2 medium sized butternut squash
- 5 carrots
- salt and pepper for seasoning
- one half of an onion, chopped into small pieces
- 3 tbsp. vegan butter
- one half cup apple cider
- 4-5 cups gluten free chicken broth (or more if you like it more soupy)
- 1 tsp. garlic salt
- 3 tbsp. cinnamon
- 2 tbsp. nutmeg
- 2 tbsp. dairy free creamer or sour cream
- Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
- Place the squash and carrots on a baking sheet, sprinkled with salt and pepper. Cook at 375 degrees for 60-90 minutes, until tender.
- Let the squash and carrots cool, about 30 minutes.
- Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind. Add to a large pot.
- Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine. I use a hand mixer… but you could also add them to a food processor and get the same results.
- Beat on high until well blended and smooth… to your soup texture liking!
- Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.
Happy Allergy Free Ssssslurping!