Ingredients:

• 1 package of Shiritaki noodles, drained and parboiled as per directions on the bag
• 16 oz vegetable stock, or water with your favorite vegan, gluten-free buillion
• 1 teaspoon of gluten free soy sauce (or more/less to taste)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon onion flakes
• 1/2 cup of your favorite frozen veggies, such as peas, diced carrots, broccoli, etc.
• optional: curry, crushed red pepper, chili powder, lemon pepper, lime juice, celery salt, hungarian paprika, chives

Directions:

Prepare shirataki noodles and vegetables according to package, drain and set aside.

Heat veggie stock or water with bullion over medium heat. Stir in soy sauce, garlic powder, ginger powder, onion flakes and any of the optional condiments you have chosen. Reduce to low and let simmer, covered, for 10 minutes, stirring occasionally. Add noodles and vegetables and serve!

Gluten-Free Vegan Copycat Sriracha Sauce

This recipe is adapted from Leites Culinaria to be vegan. Because srirarcha sauce does contain sugar, we cannot be certain that it is vegan, so here is a great recipe!

Vegan Gluten-Free Sriracha Sauce

Ingredients:

• 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
• 3 garlic cloves
• 2 tablespoons garlic powder (optional)
• 2 tablespoons vegan granulated sugar, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• 1/2 cup distilled white vinegar, plus more as needed.
• Water, as needed

In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar and salt. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy)
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, sugar or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.

And on to our bonus dessert!

This recipe comes from one our favorite raw dessert cookbooks, Raw for Dessert, by Jennifer Cornbleet and is so decadent.

Vegan Gluten-Free Chocolate Candy Cups

Ingredients:

• 4 pitted large medjool dates
• ⅓ cup virgin coconut oil, melted
• ¾ cup cocoa powder or raw cacao powder
• ½ cup maple syrup or dark agave syrup
• ⅛ teaspoon plus a pinch salt

2 tablespoons of 2 or more of the following: sliced raw almonds, chopped raw pistachios, chopped raw pecans, golden raisins, dark raisins, slivered fresh mint, slivered fresh strawberries

Directions:

Place the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula. Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the almonds, pistachios, pecans, raisins, mint, and/or strawberries, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature. Stored in a sealed container in the refrigerator, Chocolate Candy Cups will keep for 2 days.