Not exact matches
, and I've also made your
thai peanut stir fry with tofu recently (I love this
recipe, too, and a friend who I made it for asked me where to find the
recipe because she loved it as well), so I know that your
recipes really tend to
work!
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would
work as well 4 tablespoons Pad
Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go home
Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad
thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go home
thai sauce to save some time but check out the original
recipe link above to see the full sauce
recipe if you want to go homemade
This healthy fish - and - vegetable curry
recipe is made with yellow curry paste, but any
Thai curry paste — red or green — will
work.
I've been
working on perfecting my roasted veggie game, recreating my favorite
Thai stir fry, and trying to turn Thom's non-vegan banana bread
recipe into one that's made without eggs and dairy.
The caramelized pork
recipes that I found were all pretty basic so I decided to stick with the same basic formula that
worked so well with the chicken, but just reduced the number of
Thai chiles.
A short grain
thai sticky rice or sushi rice
works best for the Coconut Sticky Rice with Mango
recipe because it is a more glutinous rice and makes for a thicker, creamier texture.
What I'd do if I were you is to find a cuisine that doesn't rely on dairy, for example
Thai (or almost anything Asian), and
work with
recipes from a good cookbook.