Here are the ingredients for your average Butterfinger:
SUGAR, GLUCOSE, PEANUTS, HYDROGENATED PALM KERNEL OIL, COCOA POWDER, MODIFIED MILK INGREDIENTS, MOLASSES, CORN FLAKES, SALT, SOYA LECITHIN, CORN STARCH, ARTIFICIAL FLAVOUR, TBHQ, CITRIC ACID, COLOUR.

Actually, I’ve read worse, but it just doesn’t sound very good or good for you. And how about that TBHQ? Yum!
So I decided it was time to re-think the Butterfinger. At its most basic, this bar is all about the sweet, sweet peanut filling, crispy corn flakes and chocolate shell. One peanut treat that we love and often eat in our house is the peanut butter lara bar, which is simply peanuts, dates, and a little salt. So I thought, why not make a homemade Lara Bar, give it a corn flake center for crunch, and dip or drizzle it in chocolate?

So that is exactly what I did.

How to make Gluten-free Dairy-free and Soy-free Homemade Butterfingers:

You’ve seen the toddler-friendly version at the top of the post, pictured with Toddler Yum’s Jack O’Lantern. Here is the sexy adult version, which I took to a pumpkin carving party.

It might be me, but I think it looks (and tastes) better than the packaged version! The Erewhon Corn Flakeswere perfect for this because the only ingredients were corn and a little salt. They were a tad plain all by themselves, but in a recipe like this where they are surrounded by healthy sweet ingredients, they are perfect! I’d buy them again, just for this recipe or to use in a savory breading recipe. This recipe was awesome, though, and I love how easy it is to adapt to various food sensitivities. If you need dairy-free but Soy Lecithin is ok and trace amounts of milk are ok, try the Trader Joe chocolate chips, which I used this time. If you need completely dairy-free and soy-free, use the Enjoy Life Semi-Sweet Chocolate Chips for your coating. If you prefer a really dark (70% cacao) type chocolate, use that. Want it strictly vegan with vegan sugar? Use a vegan chocolate bar. I think it will be delicious every way! Do store it in the refrigerator before eating, though, as the chocolates without soy lecithin are delicate and the bar will stay solid and easy to eat that way.

Here’s some fun pics from the Halloween party…

It was Toddler yum’s first experience carving a pumpkin, or rather, scooping out the pumpkin. Daddy helped, and gave the pumpkin little vampire teeth. Toddler Yum loved it, and even said “Vampire! vampire!” Oh dear, the things they pick up. And yes, there were other people at this party, including a wonderful gluten-free hostess that you might know from her blog that made wonderful sweet potato corn chowder and homemade mounds bars (yum!) I’m so lucky to know many of the gluten-free chefs around, and to be able to welcome this new gluten-free friend to our neighborhood.

Happy Halloween! I hope you have a wonderful holiday with your family, with plenty of treats that work for everybody’s tummy.

Looking for more gluten-free homemade treats?
Sunflower-seed Un-peanut Butter Cups
Elana’s Pantry Healthy Halloween Candy Recipes
Homemade Gluten-free Twix Bar Recipe
Nutty Vegan Butter Easter Candy
Ali’s homemade maple-sunbutter candor (like tootsie rolls)
Ali’s Chocolate Macadamia Nut Clusters
Nourishing Gourmet’s Healthier Candy Recipes
Kelly’s Raw Chocolate Raspberry Candy- refined sugar and other allergens free
Elana’s Peppermint Patties sweetened with Agave

Share your favorite gluten-free candy recipes in the links and I’ll add them to the list!

PS I was so excited about this candy recipe I decided to postpone the conclusion to pumpkin week until at least Monday… Sorry guys, but I wanted to make sure people had this recipe in time for the holidays!

Shared with Slightly Indulgent Tuesday, Made from Scratch Tuesday

Healthy Dairy-free Soy-free Butterfinger Recipe Dessert  American

Ingredients Layer 1: 1 scant cup pitted Medjool dates (or regular) 1 cup roasted unsalted peanuts 2 tbsp. smooth natural peanut butter 1/4 tsp. salt 1/8 tsp. nutmeg (optional) Layer 2: 1 scant cup pitted Medjool dates (or regular) 1 cup roasted unsalted peanuts (can substitute almonds) 2 tbsp. smooth natural peanut butter 1/4 tsp. salt 1/8 tsp. nutmeg (optional) enough Erewhon plain corn flakes to cover surface area of a quart bag Additional smooth natural peanut butter (optional) 1/2 to 3/4 lb of soy-free semi-sweet or dark chocolate for melting 1-2 tsp. coconut oil as needed Directions Get out two freezer-safe quart bags and reserve. Layer One: Put your scant cup of PITTED dates in your food processor and process until you have a smooth paste. Add your peanuts and process until mixture comes together when you press it but there are still chunks of peanut left. Add peanut butter, salt and optional nutmeg and pulse them in until mixed throughout. Remove from food processor with a spatula and put in one quart bag, pressing the air out and sealing it. Then flatten the mixture in your bag until you have a flat sheet of peanut dough. Place in refrigerator on an even, flat surface and chill. Layer Two: Repeat with the second batch of PITTED dates and peanuts. You will fill your second quart sized freezer bag. Chill along with the other layer for 30 minutes or so. Just before you are ready to take the peanut dough out of the refrigerator, put your semi-sweet chocolate in a microwave safe bowl and heat on half power in 30 second intervals, checking after each interval and stirring as needed. When chocolate is almost completely melted, stir until chocolate is smooth and reserve. I found I needed to add coconut oil to have a thin enough chocolate for dipping. Just add your oil and stir in gently. To prepare peanut bar for dipping, cut sides of freezer bags and peel off the top of the bag on layer one. sprinkle layer one with plain corn flakes. Peel the top of the bag from layer two and careful invert it on top of the corn flakes so you have a peanut bar “sandwich” with corn flakes as the filling. Gently press the layers together, remove the final layer of plastic on top and then cut the peanut bar “sandwich” in 7 logs horizontally and then cut half down the center vertically. If you are preparing this for a toddler, you can make two more vertical cuts for mini butterfinger bites. Prepare a large cookie baking sheet with a layer of wax paper and place a cooling rack on top. Place each bar on the cooling rack with space around each bar so that you can drizzle chocolate down the sides. Prepare each bar by putting a generous dab of peanut butter between the layers to stick them together OR a dab of melted chocolate and pressing then firmly together on the top. Don’t worry if they don’t seem very firmly attached. Once they cool they will firm up and stick together. For adults who like a fair amount of chocolate, you can drizzle chocolate over the top and sides of the bar, using a knife to evenly distribute it. For toddlers, kids, or healthy-minded adults you can drizzle strands of chocolate on the top for a little taste of chocolate. Place the tray in the refrigerator and chill for 30 minutes to an hour, or until chocolate has set. Remove bars from tray with a metal spatula and put in a tupperware. Store in refrigerator until ready to serve. Notes Got rave reviews from adults who couldn’t believe how such natural ingredients could taste like the real thing and have the real mouth feel. :D I raved, too.

Additional Pictures

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1574 Added:  October 28, 2011 Last Modified:  October 29, 2011

Then I decided to follow the Japanese model and make a creative dairy-free topping using some popular ingredients usually only seen in Japan- sweet corn and mayonnaise. I guess I should have put potatoes on it as well- but I didn’t think of it, so I’ll leave that for next time. This time I used a base NOT usually seen in Japanese restaurants- a dairy-free, pine nut based basil pesto. Corn added interest and mayonnaise added the rich, creamy dimension usually added by cheese. I wasn’t sure how the DH would like mayonnaise on pizza, but happily, he seemed to really enjoy it. To my surprise, I really liked it too.

Peanut sauce is one of my favorite things, and I really loved it on pizza with grilled veggies and tofu, but the Japanese-inspired mayo pizza was yummy too. I can safely say that we’ll make both again… and I can’t wait! If you have a peanut allergy but can tolerate almonds, try substituting almond butter for the peanut butter and using your favorite oil to saute the tofu. It should be delicious!

I did not use a strictly vegan crust because I wanted to use a mild onion-garlic chebe base and the Chebe crust turns out best with eggs. I basted the Crust with paprika seasoned chili oil for the Thai-inspired pizza, and basil infused oil for the Japanese-inspired pizza. However, you could easily use a Gluten-Free vegan crust like this one and it would be wonderful. The thai style topping is already naturally vegan, but if you want to try a vegan Japanese-mayo topping, just use a vegan GF mayonnaise like Miso Mayo or Vegannaise.

For fun, check out these
Japanese Pizza Topping Flyers (non-veg)
Japanese Pizza Web Page

And only in japan would you get to see your pizza toppings dancing and talking as cute little animated figures before you crunch them up on your pizza:

Enjoy!

Dairy Free Pesto Mayo Japanese-style Pizza topping Recipe Sauces & Condiments  Vegetables  American  Japanese

Ingredients 1 GF Pizza Crust Recipe, baked for 5-10 minutes (5 for thin crust, 10 for thick crust) 1 GF, dairy free homemade basil pesto recipe: 1 cup fresh basil leaves, destemmed, and packed tightly 1/4 cup pine nuts, toasted 1 tsp. rice wine or cider vinegar 1 tbsp. cup nutritional yeast flakes (optional) 1 tbsp. olive oil 2 tbsp. water or more salt and pepper 1/2 of a small can corn dairy-free mayonnaise (your favorite- I used Smart Balance but recipe is easily vegan if you use GF vegan mayo like miso mayo or veganaise) Directions Preheat oven to 425. Combine ingredients for your basil pesto in a small food processor bowl or blender. Top GF Pizza Crust with basil pesto. Sprinkle with drained corn and dollop with small dabs of mayonnaise to taste. Bake GF pizza for crust’s suggested time or until mayonnaise is browned and golden. (10-20 minutes) Enjoy! Notes Small dabs of mayonnaise are probably better for this recipe, unless you really like mayonnaise…

Rating:  9 Original Source:  Contents of my brain, inspired by pizzas seen in Japan. Please do not replicate anywhere without my permission. Recipe ID:  1374 Added:  March 10, 2009 Last Modified:  March 10, 2009

Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe Sauces & Condiments  Tofu  Thai

Ingredients 1 recipe GF Pizza Crust Peanut Sauce: 1/2 cup natural peanut butter 1 tbsp or more fresh grated ginger 1 tsp. brown sugar 3 tbsp lemon juice 1tbsp. gf low sodium wheat-free tamari 1/2 cup to 1 cup water salt to taste smoked paprika (optional) 7 ounces tofu, pressed in towels for 30 minutes peanut oil salt 1/3 bunch broccoli, cleaned, florets cut in long spears sprinkle of sesame oil smoked paprika salt sprinkling of brown sugar several large leaves of chard a few drops of sesame oil salt Directions Combine peanut sauce ingredients in a blender or food processor, and reserve. Slice tofu into thin strips and saute in oil, salting lightly. When golden brown on both sides, remove from pan and slice tofu strip in half horizontally. Reserve. Sprinkle broccoli with sesame oil and rub so evenly distributed through florets. Season with smoked paprika, salt, and brown sugar. Grill (or roast in oven on high heat) until you have lovely grill marks on both sides. Reserve. Preheat oven to 425. Rinse and dry chard leaves, dribble a few drops of sesame oil and evenly distribute. Sprinkle a tiny amount of salt on them and place on a large cookie sheet. Roast chard leaves until done to your taste (can be dry and leaf-like or moist- depends on how you prefer!) Watch the oven carefully. When chard is done, remove and reserve. Heat peanut sauce on stove until it thickens lightly. Prepare pizza by spreading a layer of peanut sauce and topping with thinly sliced grilled broccoli, roasted chard, and fried tofu strips. Bake on 425 for 10-20 minutes, depending on your pizza crust and how crunchy you like the crust. Sauce should thicken more on the pizza. Enjoy!

Rating:  9 Original Source:  Contents of my brain, peanut sauce modified from Peanut Butter Planet recipe (for soba), compilation my own. Please do not replicate anywhere without my permission. Recipe ID:  1373 Added:  March 9, 2009 Last Modified:  March 10, 2009

Monday Lunch: Indian
Aloo Jeera and Basmati Rice

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Italian
Chebe Thin Crust Pizza

Thursday-Sunday
Mother visiting, TBD

This week we have a hearty, one-dish noodle salad packed with protein and nutrition. I made a Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad for dinner that the DH and I just loved based on a gluten recipe from the Vegetarian Mother’s Cookbook. Delish!

3 Nut Butter Brown Rice Mild Thai Noodle Salad Recipe Main Course  Alternative Grains  Rice  Thai

Ingredients 3/4 package of Brown rice gluten-free pasta (trader joe’s or tinkyada) 1 pound firm tofu, pressed and cut into strips 1/2 tbsp peanut oil or more salt, thai type seasonings of choice (optional) 3/4 cup thinly sliced tops of green onions (add white bulb for bite) 1 cup frozen peas beet green tops OR spinach, to taste several carrots, peeled and cut into matchsticks 1/4 to 1/2 cup minced fresh cilantro 1 tbsp. toasted sesame oil 3 tbsp. toasted sesame seeds Sesame Three Nut Dressing 2 tbsp. minced fresh ginger 1 tbsp. toasted sesame oil 2 tbsp. wheat free low sodium tamari like san-j 3 tbsp. brown rice vinegar 1/8 cup all-natural almond butter 1/8 cup all-natural peanut butter 2 tbsp. tahini sesame butter 1 tbsp. honey or agave nectar 1/3 cup boiling water pinch of smoked paprika *for spicier, you can add cloves of fresh garlic and/or chili garlic sauce to taste) Directions Start pasta boiling and prep tofu and vegetables. Add beet green tops as well as your frozen peas to boiling pasta when there is just two minutes or so left until pasta is al dente. (Follow directions on pasta package). When pasta is done to your liking, strain and rinse pasta and peas and beet tops in cold water. Meanwhile, saute tofu in oil in nonstick pan, browning on both sides. you can preseason tofu and/or just add salt to each side before browning. If you prefer more heat you can dip them in chili garlic sauce before adding to pan. When brown remove from pan and reserve. Combine all ingredients for sesame three-nut dressing in a blender. Throw your pasta in a large bowl with minced fresh cilantro, green onion tops, and 1 tbsp. sesame oil. Fold ingredients together and sprinkle with sesame seeds if you like. Add any extra veggies (carrots) and tofu strips. Pour blended dressing over pasta and mix thoroughly. You can add additional smoked paprika, pepper, or srirachi hot sauce to individual portions to taste. Enjoy!

Rating:  9 Original Source:  Adapted from The Vegetarian Mothers Cookbook. Please do not replicate. Recipe ID:  1330 Added:  December 8, 2008 Last Modified:  December 8, 2008

This week I posted an Acorn Muffin Recipe for the Go Ahead Honey, it’s Gluten Free blog event.
I also posted an incredibly delicious Gluten-Free Vegetarian Tempeh Moussaka Recipe (with vegan option).
Although I didn’t get to make the proposed potato dish or GF cinnamon rolls as I had planned, the DH made Gluten-Free Norwegian Julekake and it was delicious!
I also had a friend film a special recipe-by-video for a future post with the Book of Yum, so stay tuned. As soon as it has been edited, I’ll be posting it here!

Monday: Japanese Vegan
Vegetarian Inari Zushi
Green bean sesame salad

Tuesday: Indian Vegan
Okra Salad
Spinach Chickpea Curry Recipe
Basmati Rice

Wednesday: Thai Vegan
Garlic Mushroom Pastries (Thai Vegetarian pg. 27, modified)
Jasmine Rice

Friday: Chinese Vegan
Vegetarian Ma Bo Tofu
Szechuan Pepper Chinese Peas and Jicama Stir Fry
Rice

The salad of the week is a little something I often make the day after making spring rolls when I have leftover rice noodles, fresh veggies and peanut sauce. If I’ve eaten all the peanut sauce, I make another batch and throw the leftover ingredients into this delicious salad as a light lunch. This week I sent the DH to work with some, and he said it was a perfect lunch. Hope you enjoy!

Spring Roll Salad with tangy Peanut Dressing Sauces & Condiments  Vegetables  Thai

Ingredients Large lettuce leaves, about 1/4 of a head of lettuce 1/2 package Thai style rice noodles, boiled according to directions 2 carrots, peeled and cut into matchsticks 1 apple, peeled(optional) and sliced 2 green onions, cut into strips Handful of mint leaves Tofu (optional), pressed between towels for 30 minutes and then cut into strips and pan fried in peanut oil (or other) until crispy. You can season it with garlic powder, onion powder and salt if desired. Dressing: 1/2 cup peanut butter- natural 2 tbsp. wheat free tamari (or generous amounts of salted veg. broth) 1/2 cup water 2 tbsp. rice vinegar 2 tbsp. lime juice 1-2 tsp. minced garlic 1 tbsp. honey (or maple syrup, for vegan) smoked paprika, to taste Directions Prepare Dressing by combining ingredients in a blender and taste, adjusting seasonings if needed. Line your bowl or large plate with lettuce leaves. Drizzle with a little dressing if you like. Then add your noodles, mixing in the carrot matchsticks, apple slices, green onion strips and mint leaves into the rice noodles. Top with tofu strips (optional) and cover with dressing to taste and serve.

Rating:  8 Original Source:  original recipe inspired by various recipes. Do not replicate anywhere without my permission. Recipe ID:  1316 Added:  November 2, 2008 Last Modified:  November 9, 2008

In the mood for cauliflower?
Try my recipe for Mashed Cauliflower
Want another type of peanut sauce tofu?
Try this Tofu Mushroom Peanut Sauce Recipe
Only want an awesome Peanut sauce recipe? No Problem!
Or how about Sweet Potato Peanut Soup?
You can even try a Peanut Southern Style Green Recipe

Ginger Baked Tofu with Agave Peanut Sauce Main Course  Tofu  Asian

Ingredients Tofu: 1 package firm tofu (garlic tofu is ideal) 1 tbsp or less oil of choice (I used olive oil) 1 slice fresh ginger, peeled and finely grated salt Sauce: 1/4 cup natural peanut butter (unsalted) dash salt (leave out if using salted peanut butter) 1/4 tsp chili garlic sauce (or less, to taste) Lemon juice from one lemon slice (1/8 of one med. lemon) 1 sm. knob ginger, grated 1 brief tip of soy milk, coconut milk, or rice milk- one or two tbsp. 1 garlic clove, pressed or grated 1/4 tsp agave nectar smoked paprika or chipotle pepper if you prefer more heat water to achieve desired smooth texture Infused oil: 1 tsp. oil of choice 1 slice fresh ginger, peeled and minced 5 cloves garlic, minced Directions Slice your tofu in half horizontally and press between a towel for at least 30 min. to drain. Next, cut your tofu in desired shape- either a french fry type shape or cubed. Toss into a baking dish with your oil, salt lightly and bake in a 450 degree oven for 30 minutes, turning tofu at the 20 minute mark. Sprinkle baked tofu with your grated ginger evenly and return to oven for at least another 10 minutes. Combine all ingredients for your sauce in a small bowl and add water until the sauce is as liquid as you like. Note- you probably just want the juice from most of the ginger so you can avoid stringiness in the sauce- jut a little of the grated ginger itself. Taste as you go- this was a recipe I made up as I went along, and amounts are approximate. Vary it to suit your palate! While tofu is baking, towards the end of the cooking period heat your oil to med-low in a small nonstick pan and add your minced garlic and ginger. Let the seasonings heat and stir them once or twice, then lowering the heat and letting the garlic brown (but not burn!!!). When tofu is golden brown to your liking, add the tofu to the garlic and ginger in the small pan and get as much of the oil and seasoning onto the tofu as possible. Add a drizzle of salt and serve in a pretty plate, with the sauce on the side.

Additional Pictures

Rating:  8 Original Source:  Inspired by various sources, but an original recipe. Do not replicate anywhere without my permission. Recipe ID:  1205 Added:  March 6, 2008 Last Modified:  March 10, 2008

Also, now that I’ve been exposed to the cake and coffee culture in Austria, I’ve been inspired to come up with gluten-free recipes for all kinds of Austrian cakes. You can expect experiments for Apple Strudel, a Gluten-free Sacher-style torte (Chocolate Cake), and more.

I’m torn between experiences of the past and present at the moment. I definitely want to share all of my past experiences with you, but now that I’m back home I have a lot of tasty plans for new dishes. So, I think I’ll alternate posts about our trip with posts about my latest culinary creations. Our first real meal home was basmati rice with southern fried tofu and roasted chili garlic broccoli. But after that, I started playing around with some new recipes. To use up leftover basmati rice, I came up with Spanish Rice Quesadillas with Refried Bean Recipe for a tasty and healthy breakfast. DH made a special request for dinner, asking for a “main dish salad with Asian flavors.” I adapted a sauce recipe from an unpretentious cookbook called “All You Can Eat Chinese and Thai Cooking” and came up with a mixture of lettuce, carrots, jicama, apple, and rice noodles for the base of the salad- enough carbs and vegetables to make us both happy. DH proclaimed it to be exactly what he wanted, and oddly enough, it turned out to be just what I wanted, too. In fact, it was so good I wanted to share it with you all right away. My next post will probably be the conclusion of my series on our Indian culinary experience, but for now, here’s a little taste of the activity in my kitchen lately. I plan on making a batch of DFIL’s Gluten-Free Norwegian Christmas Bread today, and still intend to share Adeena’s yummy recipe for Gluten-free Teff Dinner Rolls, so you can expect to see these recipes soon, too… Enjoy!

*note: as always, you can substitute any nut butter for the peanut butter in this recipe.

Spanish Rice Quesadillas with Refried Beans Main Course  Corn  Rice  Mexican

Ingredients 1 tbsp olive oil 2 or 3 cups cold long grained rice (white or brown) 1 whole white onion, diced 1 tbsp capers, diced 1-2 cloves garlic 2 tsp or more whole cumin seeds sprinkling of fajita seasoning corn tortillas canned vegetarian refried pinto beans 1 or 2 oz. skim mozarella or other white, lowfat cheese, sliced (optional) 1/2 fresh jicama, cubed 1/2 fresh avocado, cubed salt lime juice hot sauce if desired Directions Heat your olive oil in a cast iron pan over medium heat and add diced onion when hot. Sautee your diced onion and when it begins to look translucent, add your capers, garlic, and cumin seed. When seasonings are warm, add rice and sprinkle it with fajita spices and mix. If you have room, move your rice over and heat a dash of little peanut oil in a corner of the pan, adding your mashed refried beans to the oil and letting them heat. If you like, take two corn tortillas and heat them one side on the surface of the cast iron pan, moving the rice so that it is on top of the tortilla. When one side of the tortilla is lightly browned, turn over one tortilla, and layer cheese (if desired), the refried beans, some seasoned rice, and the other tortilla, with the browned side facing the filling. Let the cheese melt and turn over your quesadilla so both sides are browned. Prepare your jicama and avocado, sprinkle them with salt and squeeze some lime juice on them. Top your quesadilla with extra seasoned, mexican rice and the seasoned jicama and avocado. Add some hot sauce to the edges of your plate and enjoy. Notes This was a good way to use up the basmati rice DH wasn’t especially excited about…

Rating:  8 Original Source:  The contents of my brain, do not replicate without my permission Recipe ID:  1166 Added:  January 2, 2008 Last Modified:  January 3, 2008

Cold Szechuan Sesame Noodle Salad Main Course  Rice  Chinese

Ingredients Mild Szechwan Peanut Sauce: 3 tbsp natural peanut butter 2 tbsp wheat free tamari (i prefer San-J low-sodium variety) 1 tbsp water 4 tsp. sugar 3 tbsp rice vinegar 1 tbsp. sesame oil 1 clove garlic, chopped a few drops of hot sauce (optional) 8 oz. skinny rice noodles (thai or vietnamese variety) a few drops of sesame oil Mild Szechuan Peanut Sauce 1 tbsp toasted sesame seeds or pine nuts 1 package firm tofu peanut oil salt 1/3 head of romaine lettuce 2 carrots, peeled and cut into matchsticks 1/4 jicama, diced 1/2 apple, sliced (optional) salt, lime juice Directions Combine ingredients for sauce in food processor or blender and process until smooth. Prepare rice noodles by bringing water to boil, submerging your noodles, turning off the burner and letting them soak until soft. Rinse in cold water and drain, reserve. Cut tofu block in half and press between towel for at least 30 minutes. Slice tofu into strips, heat a small amount of oil (1 tbsp, more if desired) in a cast iron pan and fry strips, turning when golden on one side. When both sides are golden, sprinkle with salt and put on plate with paper towel to get off any excess oil. When cool, cut into thin strips slightly bigger than a matchstick. Prepare and clean lettuce, carrots, jicama, and apple. Lightly sprinkle jicama with salt and lime juice. Make salad by preparing a bed of dry, spun lettuce leaves and topping it with the cold noodles. You can add a few drops of sesame oil (baby droplets) to the noodles to loosen them if they’ve stuck together and distribute through your serving of noodles. mix with sesame seeds or pine nuts, and other prepared vegetables (and apple). Drizzle dressing and top with tofu strips. Enjoy!

Rating:  8 Original Source:  Sauce Adapted from All You Can Eat Chinese and Thai Cooking, otherwise original so do not replicate Recipe ID:  1167 Added:  January 2, 2008 Last Modified:  January 3, 2008

In the mood for coconut?
Try Coconut Carob Truffles
Karina’s Coconut Recipes
By the Bay’s Coconut Mashed Yams
Naomi’s Chocolate Mint Coconut Cream
Or my Ginger Coconut Peanut Sauce, perfect for grilled vegetables!

Share your favorite coconut or peanut recipes in the comments, or share your post URL’s…
I’ll add them to this yummy list!

Savory Tofu Peanut Sauce Stir Fry Recipe with Coconut Rice Recipe Main Course  Rice  Asian

Ingredients Coconut Rice: 2 cups (rice cooker measurement) short grained white rice 1/2 can lite coconut milk (or small regular coconut milk) Sauce: 1/2 cup water 1/4 cup natural peanut butter 1/8 cup San-J low sodium wheat free tamari 2 tbsp rice vinegar 2 tsp brown sugar 1 tsp ketchup 1 clove garlic, minced 1 tsp. grated fresh ginger 1/2 tsp red pepper flakes (more if you like the heat) 1 tsp cornstarch dissolved in 1 tbsp water, reserved Stir Fry: 1/2 yellow onion, sliced into thick strips 1 portobello mushroom, including stem. Slice cap and dice stem. 1 1/2 carrots, peeled and cut into matchsticks. 2-3 fresh garlic cloves, diced 1 pkg. firm organic tofu (a la Trader Joes), cut in half and pressed 2 more fresh garlic cloves kosher salt peanut oil (or your favorite oil) sherry or other flavorful cooking wine Directions Rinse your rice until the water is no longer cloudy. Shake off the water and then put your rice in your rice cooker. Pour half of a can of coconut milk into the rice cooker and add water until the liquid reaches the two cup mark. (Or, just substitute coconut milk for half the water in your favorite rice recipe.) Make your sauce by combining ingredients from water to red pepper flakes into a blender. Blend. Then heat on the stove in a saucepan until the sauce begins to boil. Lower heat and let simmer for five minutes, whisking occasionally. Add cornstarch slurry and let sauce thicken, take off heat and reserve. I like two styles of tofu in my dishes for texture variety. (Optional- pick one style if you prefer.) Take one slab of tofu and slice it thinly into strips. Cut the remaining slab of tofu into cubes. Heat 1 cup or so of peanut (or canola, etc. oil with a high smoke point) over a high heat in your wok , toss in some kosher salt (if desired) and fry half of the tofu strips. Turn over when the tofu looks golden brown on one side. When fried golden on both sides, put on a rack so any extra oil can drip off. For your tofu cubes, clean your wok and pour a little (1 tbsp. or less) fresh peanut oil in the pan. Let it heat until almost at smoking point, add a whole garlic clove, let it brown and then remove from pan. Add a little salt to taste, and throw in your tofu cubes. Add your diced garlic and toss. When tofu cubes are browned on all sides (turn frequently), remove and reserve. Add a tiny bit more oil, season it with the remaining garlic clove, remove the clove, and throw in your onion strips. You may need to do one half recipe at a time. When onion looks slightly softened, throw in your diced mushroom STEM. Toss frequently. When onion looks done and browned on the edges, remove and reserve. Throw in your portobello mushroom slices and saute. When they start to soften but the pan seems dry, throw in a little sherry (tablespoons, not cup measurements). Add your carrot matchsticks and stir fry for a minute or so. Throw in the rest of your reserved ingredients, mix, and then begin to drizzle your sauce on the stir fry, mixing sauce thoroughly into the dish. Notes You will have leftover stir fry, so you can double the rice if you prefer.

Rating:  9 Original Source:  modified sauce based on Peanut Butter Planet Recipe, the rest is entirely original. Do not replicate anywhere without my permission. Recipe ID:  1163 Added:  November 26, 2007 Last Modified:  November 27, 2007