Tom Kha Taohu (Thai Tofu Galangal Soup)

Tom Kha Taohu (Thai Tofu Galangal Soup) {Gluten-Free, Vegan} | Wheat-Free Meat-Free

I love tom kha gai, the Thai chicken coconut soup. After finally visiting my local Asian grocery store, I had the ingredients to work on a vegetarian version. In the process of researching the soup I learned that gai means chicken. Since I was making a version with tofu, the soup is called tom kha taohu.

Lemongrass, Galangal, and Makrut Lime Leaves | Wheat-Free Meat-Free

  • 6 cups vegetarian “no-chicken” broth
  • 2-3 inch piece galangal, sliced
  • 3 stalks lemongrass, cut into 3-inch sections
  • 10 makrut lime leaves, bruised
  • 1 pound soft tofu, cut into pieces 1-inch square by ¼-inch thick
  • 2 ounces fresh shiitake mushrooms, sliced
  • 2 ounces fresh maitake (hen of the woods) mushrooms, sliced
  • 4-6 Thai bird chiles, sliced
  • 13.5-ounce can full-fat coconut milk
  • 2 teaspoons sugar
  • salt (to taste)
  • ½ ounce fresh cilantro, stems removed, coarsely chopped
  1. Put the broth, galangal, lemongrass, and lime leaves in a medium-large pot. Set over high heat until simmering, then reduce heat to low and simmer for 30 minutes.
  2. Remove and discard the galangal, lemongrass, and lime leaves. Add the tofu, mushrooms, and chiles. Set heat to medium-high until simmering. Return heat to low and simmer for 5 minutes.
  3. Add the coconut milk and sugar. Taste and adjust salt if necessary. Let simmer for a few minutes, until hot. Serve garnished with cilantro.

Serves 6

Shiitake and Maitake Mushrooms | Wheat-Free Meat-Free Sliced Tofu | Wheat-Free Meat-Free

If you would like it extra spicy, add a drizzle of chile oil to your bowl. For non-vegetarians, a splash of fish sauce is also tasty.

This recipe is being shared in Allergy Free Wednesday and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: A Short One This Week

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Avocado Pesto shared Cucumber Avocado Salad

Cooking on the Weekends shared Lime-Shallot Purple Asparagus

Simply Quinoa shared Quinoa Summer Rolls with Thai Peanut Sauce

Heather Christo shared Vegan Strawberry “Cheesecake” Pops

Chinese Five Spice Powder + Five Spice Peanut Cookies

Five Spice Peanut Cookies {Gluten-Free, Dairy-Free, Egg-Free, Vegan} | Wheat-Free Meat-Free

Chinese Five Spice Powder

  • 1 3-inch cinnamon stick
  • 4 star anise
  • 2 teaspoons fennel seeds
  • 1½ teaspoons Sichuan peppercorns
  • 1 teaspoon whole cloves
  1. Break the cinnamon stick into pieces. Place the cinnamon and star anise into a spice grinder and grind into a powder. Empty into a small bowl. Place the fennel seeds, Sichuan peppercorns, and cloves into the spice grinder. Grind into a powder. Add the cinnamon and star anise back into the spice grinder. Pulse until mixed. Store in an airtight container.

Makes ~3 tablespoons

Making Chinese Five Spice Powder | Wheat-Free Meat-Free

Five Spice Peanut Cookies

  • 1 tablespoon ground flaxseed
  • 3 tablespoons hot water
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • ¼ cup sorghum flour
  • ¼ cup millet flour
  • 1 tablespoon five spice powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking powder
  • 8 tablespooons Earth Balance coconut spread, room temperature
  • ½ cup lightly packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons gluten-free tamari or soy sauce
  • 1 cup Spanish peanuts
  1. In a small bowl, stir together the flaxseed and water. Let sit while preparing the other ingredients. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the tapioca starch, coconut, sorghum, and millet flours, five spice powder, xanthan gum, and baking powder.
  3. In the bowl of a stand mixer, cream together the coconut spread and sugars. Add the flax egg and tamari/soy sauce, mixing until thoroughly incorporated. Add the flour mixture. Mix until thoroughly incorporated, making sure to scrape down the sides of the bowl. Add in the peanuts and mix until incorporated.
  4. Drop by the tablespoonful onto the prepared baking sheets. Gently roll each tablespoon into a ball.
  5. Bake for 12-13 minutes. Cookies will still be soft to the touch when removed from the oven. Let cool completely on the baking sheet.

Makes ~36 cookies

Making Five Spice Cookies | Wheat-Free Meat-Free

I have seen premade Five Spice Powder at some grocery stores for those of you who do not own spice grinders. My spice grinder is actually an old coffee grinder. However, if you have a coffee grinder, and you’re going to continue to use your coffee grinder for coffee, I would not suggest also using it for spices.

This recipe is being shared in Allergy Free Wednesday and Gluten Free Friday.

Vegetarian, Gluten-Free Roundup: Hitting Up Lots Of Veggies

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Allergy Free Alaska shared Honey Graham Crackers

Lynn’s Kitchen Adventures shared Strawberry Coffee Cake

The Clean Dish shared Balsamic Caramelized Onions

Heather Christo shared Grilled Eggplant with Sweet and Smoky Tomato Sauce

Vegan Richa shared Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds

Avocado Pesto shared Vegan Sweet Potato Spinach Chickpea Yellow Curry

Garlic Confit + Garlic, Pear, and Brussels Sprout Flatbread

Garlic, Pear, and Brussels Sprout Flatbread {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

If you like roasted garlic, you will also like garlic confit. Confit is an old method of preserving food, done by covering the food in fat and cooking it over low heat. It’s best known as a technique to use for meat, specifically duck, but can be used for fruits and vegetables as well.

Making Garlic Confit | Wheat-Free Meat-Free

Garlic Confit

  • 3 heads garlic, peeled
  • 1 cup olive oil
  1. Place the garlic in a small pot and cover with the oil. Set over medium heat until the oil starts simmering and reaches 200°F. Reduce heat to low and keep at around 200°F. Simmer for 45 minutes, then remove from heat. Allow to cool slightly. Spoon the garlic into an airtight container, cover with the oil, and refrigerate.

The confit will keep in the refrigerator for 2 weeks. This makes twice the amount needed for the flatbread. Save the rest to use as you please. This Saveur video shows an easy way to peel large amount of garlic at once.

Making Garlic, Pear, and Brussels Sprout Flatbread |Wheat-Free Meat-Free

Garlic, Pear, and Brussels Sprout Flatbread

  • 2 Udi’s Gluten-Free Thin Pizza Crusts
  • ½ portion of garlic confit (from above)
  • 2 ounces Brussels sprouts, ends trimmed, sliced in half lengthwise, then thinly sliced
  • ½ red D’Anjou pear, cut in ¾-inch chunks
  • coarse sea salt
  1. Preheat the oven to 375ºF. Mash the garlic with a little bit of oil until it forms a paste.
  2. Spread the garlic paste over the crusts. Evenly divide the Brussels sprouts and pear between the crusts. Place in the oven and bake for 12 minutes, until the edges are starting to brown. Remove and slice into triangles. Sprinkle lightly with the sea salt. Serve immediately.

Serves 8-10

This recipe is being shared in Allergy Free Wednesday and Gluten Free Fridays.

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