In the spirit of a new year’s resolution, I’m going to eat healthier with a combination of gluten-free veganism. My gluten-free attempt is more of the Gwenyth Paltrow-fad variety as oppose to legit celiac disease necessity so proceed with caution. For example, soy sauce is not gluten-free and honey is not vegan. I think it should be, but I'm new to this.
John is obliging me in this adventure, with the exception of milk. The food-venture starts today. Kale on, my friends! This is a glimpse into day one (previously seen on Twitter).
I adapted this to gluten-free from Naturally Ella and love how it’s already portioned perfectly for 2.
3 cups peeled butternut squash, cut in ¼-inch cubes
1 tablespoon olive oil
1 teaspoon garlic salt
1-2 teaspoon pepper
4 ounces brown rice noodles
1 clove garlic
1-inch piece ginger, peeled
¼ cup lightly packed cilantro
2 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons honey
1 tablespoon toasted sesame seeds
Preheat oven to 400 degrees. Toss the butternut squash with olive oil, garlic salt and pepper. Spread out on a baking sheet and roast until tender, 25 to 28 minutes.
Mince cilantro, garlic and ginger. Combine in medium mixing bowl.
Add the tahini, soy sauce, lime juice and honey to bowl with cilantro, garlic, and ginger. Mix until well combined.
Prepare noodles according to package. Pour cilantro sauce over cooked noodles. Place squash on top/side of each dish. Enjoy!