Tag Archives: cooking

COOKING: Vegan Gluten-Free Pad Thai

Delicious, Easy & Savory

Enjoy this yummy recipe you can make at home and eat like you are in a Thai restaurant.

Watch the Video on RoundTV to see how to prepare and cook this tasty Thai dish.

Ingredients
1/2 package Thai rice noodles
1 Portabella mushroom
1 large flowerette of broccoli cut into small bites
1 red bell pepper cut julienne
1/3 cup firm tofu cut into small bites
2 tablespoons soy sauce
1 teaspoon fish sauce
1 circle of hot chili oil
2 teaspoons Tamarind
1/2 lime
3 to 4 cloves garlic sliced
2 teaspoons fresh ginger diced small
1-1/3 cup bean sprouts
2 tablespoons sugar melted in microwave
2 tablespoons vegetable oil
Optional: chopped peanuts or cashews

Directions

By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can’t take it out. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.

Heat the oil in a wok or a big pan. Add the garlic and cook for 1 minute. Add the broccoli and bell peppers and cook until limp. Take off the heat so they don’t sizzle up. Add the ginger, soy sauce, fish oil (unless you are vegan), a swirl or circle of hot chili oil, up to 2 tablespoons of tamarind to add flavor and acidity, and the juice of 1/2 a lime. Fold in noodles and return to the heat. Cook until brown, sticky and gooey. Add the mushrooms and mix together. Add tofu and cook for 1 minute. Take off the heat and mix in the sprouts. Sprinkle with nuts, unless you are allergic or are not a nutty person.

Eat immediately and serve with wine or hot tea.

Diana’s Famous Chicken Salad

Chicken Salad on RoundTV

As promised in the video, here are the ingredients and directions for this refreshing crunchy chicken salad.

Ingredients

  • 1 ½ chicken (2 to 3 cups), skinned & fat removed (light and dark meat )
  • 1 cup slivered almonds
  • 1 ½ cup chopped celery
  • ½ to 1 cup green onions
  • 1 small red onions
  • 1/3 cup cilantro
  • Zest of ½ orange and ½ lemon
  • Mayonnaise
  • ½ to 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • Pinch of salt

Directions

Boil or broil the chicken, bake the almonds for 10 minutes at 400 degrees or lightly pan brown them, chop the vegetables, zest the citrus, and put into a large mixing bowl. Add the mayonnaise, lemon juice, soy sauce and salt. Mix together. Taste and add more salt, nuts, lemon juice or vegetables as you desire.

For an extra fresh Round Diet twist, add some chopped basil and serve on a bed of shredded Napa cabbage (cut like confetti)–topped with diced orange pieces.

Eat a small amount and chill the rest. This salad will taste even better the next day, which means this makes a great make-ahead-of-time pot luck dish. Pair it with fresh French bread and Gruyere cheese—if you are on a diet eat one slice of bread and a sliver of cheese. Enjoy!

Watch Diana’s Famous Chicken Salad video now.