The Happy Herbivore Cookbook (26 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
Vegetable Pad Thai
Double the sauce; Cook 1 15-oz package of frozen stir-fry veggies according to package instructions and toss with sauce and noodles.
Double the sauce; Cook 1 15-oz package of frozen stir-fry veggies according to package instructions and toss with sauce and noodles.NUTRITIONAL INFORMATION
Calories 283; Calories from Fat 38; Total Fat 4.3g; Cholesterol 0mg; Total Carbohydrate 55.0g; Dietary Fiber 2.7g; Sugars 4.1g; Protein 7.9g
Calories 283; Calories from Fat 38; Total Fat 4.3g; Cholesterol 0mg; Total Carbohydrate 55.0g; Dietary Fiber 2.7g; Sugars 4.1g; Protein 7.9g
Serves 2
|
Pictured opposite
| A healthy and legume-filled version of chicken and dumplings.
|
Pictured opposite
| A healthy and legume-filled version of chicken and dumplings.
1 c whole-wheat pastry
flour
1 tsp fine salt
1 tbsp cornstarch
1 c No-Chicken Broth
(pg. 281)
1 onion, diced
2 garlic cloves, minced
1 c brown mushrooms,
thinly sliced (optional)
1 tbsp Poultry Seasoning
Mix (pg. 273)
1
â
2
tsp dried thyme
1
â
2
tsp mild curry powder
1
â
8
tsp ground nutmeg
1
â
2
to 1 c non-dairy milk
2 tbsp nutritional yeast
1 c canned or cooked
chickpeas
salt, to taste
pepper, to taste
flour
1 tsp fine salt
1 tbsp cornstarch
1 c No-Chicken Broth
(pg. 281)
1 onion, diced
2 garlic cloves, minced
1 c brown mushrooms,
thinly sliced (optional)
1 tbsp Poultry Seasoning
Mix (pg. 273)
1
â
2
tsp dried thyme
1
â
2
tsp mild curry powder
1
â
8
tsp ground nutmeg
1
â
2
to 1 c non-dairy milk
2 tbsp nutritional yeast
1 c canned or cooked
chickpeas
salt, to taste
pepper, to taste
CHEF'S NOTE:
I've had mixed results making dumplings with gluten-free flours.
I've had mixed results making dumplings with gluten-free flours.
In a medium bowl, whisk flour with 1 tsp of salt until well combined.
Add 6 tbsp of cold water, stirring to make a ball.
Using your hands, knead a few times.
Flatten the dough out and, using a sharp knife, cut approximately 20 gnocchi-sized pillows and set aside.
Mix cornstarch into 2 tbsp of water and set aside.
Line a medium pot with a thin layer of No-Chicken Broth and cook the onion and garlic until translucent, about 3 minutes.
Add mushrooms and spices, continuing to cook until the mushrooms are soft and releasing juices, about 5 minutes, adding remaining broth as needed.
Then add1
â
2
cup of non-dairy milk and immediately whisk in nutritional yeast.
Allow the mixture to come to a near boil, then add dumplings and bring to a boil again.
Once boiling, reduce heat to medium and keep cooking, stirring if necessary, until the dumplings start to float and are less doughy, about 4 minutes.
Add chickpeas and cornstarch mixture and continue to cook until chickpeas are thoroughly warm and liquid has thickened.
Thin out mixture with remaining non-dairy milk if desired or necessary.
Add salt and pepper to taste and serve.Other books
The Fading by Christopher Ransom
Dead & Gone by Jonathan Maberry
The Apprentices (The Crimson Guard Trilogy Book 1) by Journey, Dana
A Light in the Window by Julie Lessman
On the Blue Train by Kristel Thornell
Some Like It Sinful (Hellion's Den) by Ivy, Alexandra
Cabin Fever by Williams, Stephanie
Junie B. Jones Is Not a Crook by Barbara Park
The Oncoming Storm by Christopher Nuttall
Woman of the Dead by Bernhard Aichner