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
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