Since learning about “Top 8 food allergies” and knowing that one of my major intolerances is Soy… it has been a mission to find healthy soy-free foods.

Often times a lot of healthier snacks and cooking products tend to be filled with soybean oils, proteins, or sauce especially Asian meals.

The most popular health food item is Tofu! Tofu is a meatless protein that is often used for meat alternatives made out of soybean.

However, just like oil and water, a Soybean Allergy and Tofu just don’t mix!

So, I learned about Pumfu which is a Tofu alternative made out of pumpkin seed.

Just like me to need an alternative to the alternative… wow!

So today we have one of my favorite recipes: Pumfu Thai Curry Lettuce Wraps

Pumfu Thai Curry lettuce Wraps

Chastiti Johnson

This recipe may contain products with fish

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai

Ingredients

  

Lettuce Wraps

• 8 oz Pumfu 1 package
• 1 Tbsp Oyster Sauce may contain shellfish product
• 2 Tbsp Coco Aminos Soy Sauce alternative
• 1 Tbsp Worcestershire Sauce may contain fish product
• 1 Yellow Onion Diced
• 1 Tbsp Rice Vinegar
• 2 tsp Minced Garlic
• 1 tsp Ginger
• Salt & Pepper to taste
• 1 Head Butter lettuce Chilled
• Sesame Seeds For garnish
• 2 Medium Carrots shredded and chilled for garnish

Sweet Sauce

• 2 Tbsp Brown Sugar
• ¼ Cup Water
• 1 Tbsp Coco Aminos Soy Sauce Alternative
• 1 Tbsp Rice Vinegar
• 1 Tbsp Ketchup
• 2 tsp Lemon Juice

Spicy Mustard Sauce

• 1 tsp Yellow Mustard
• 1 Tbsp Thai Curry Paste adjust for more or less spice
• 1 tsp Water

Instructions

 

Sweet Sauce

• In a small bowl whisk together brown sugar and water until crystals dissolve
• In the same bowl whisk in aminos, vinegar, ketchup, and lemon juice until combined
• Once mixed cover bowl and place into refrigerator to chill

Spicy Mustard Sauce

• In a small bowl whisk together mustard, Thai paste, and water until combined
• Once mixed cover bowl and place into refrigerator to chill

Lettuce Wraps

• In a medium-size bowl crumble 1 pack of pumfu until grounded
• In a small bowl whisk oyster sauce, aminos, and Worcestershire
• Combine oyster/amino/worcestershire sauce with ground pumfu until evenly coated
• Chop medium onion into small-to-medium dices
• In a small bowl mix together garlic, ginger, and vinegar
• On medium heat add coated pumfu to a lightly oiled medium skillet and cook for 5mins
• Once heated add in diced onion, garlic/ginger/vinegar mixture, and salt & pepper and cook 5-8mins or until onions have softened
• After completely cooked, remove pumfu from skillet

Build Lettuce Wrap

• Gather rinsed butter lettuce, shredded carrots, sweet sauce, and spicy mustard sauce from refrigerator
• Take 1-2 butter lettuce leaves and add a small scoop of cooked pumfu and top with sesame seeds and carrots
• Combine Sweet and Thai Mustard Sauce to your liking and coat dressed lettuce wrap

Keyword Gluten Free, Lettuce Wraps, Organic, Pumfu, Recipies, Soyfree, Thai, Vegan

When it comes to appetizers fried onion rings quickly come to mind.

Most of the time they are beer battered and deep fried.

However, for some reason thick battered onion rings have never appealed to me.

So we are going to be making light and flakey onion rings.

Ingredients:

• 1 Sweet Onion
• 1 cup Vegan Buttermilk*
• 1/2 cup Gluten Free Flour
• 1/2 tsp Baking Powder
• 1 tsp Oregano
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Pepper
• Avocado oil spray

Directions:

Tip: If you don’t have vegan buttermilk take mix 1 cup of dairy free milk and 1 Tbs of vinegar (or lemon juice)

Tip: You can thicken onion coat by repeating dredging process

5. Spray onions with avocado oil and cook onion rings in air fryer at 350 degrees for 10-15mins

Serve & Enjoy

Chocolate Chip Cookies are quite a nostalgic treat for me. To be honest, during college chocolate chip cookies are what helped me get through my undergraduate days.

Since being in quarantine I have had to make many adjustments to my daily diet after learning that my food intolerances were much more impactful to my life than I thought.

Because I have intolerance to about 6 out of the top 8 allergies I have had to consider more vegan and plant based meals, however, your girl still eats meats… Hence the “dichotomy of inspiration”.

Today I am going to share with you my vegan version of this classic cookie.

Let’s Get Started!

One things that is great is this recipe has only 9 ingredients… often times vegan desserts can have a multitude of ingredients that you haven’t even heard of.

“Ain’t nobody got time for dat!”

First, you want to begin by mixing your wet ingredients. Start with your melted vegan butter, granulated sugar, and brown sugar.

Once mixed incorporate Homemade Applesauce, vanilla, and oat milk

Next, you want to incorporate your dry ingredients.

In a separate bowl combine your flour, baking soda, and sea salt. After combined you can gradually mix in your dry ingredients into your wet mixture.

Now you will start to see a dough like mixture however we can’t forget the star of the show… Vegan Chocolate!

Now it is time to incorporate the star of the show into our dough.

Once dough is fully combined cover bowl with plastic wrap and let refrigerate for 30-45mins

After refrigerated, with a cookie scoop, scoop and place dough onto pan and let cookies bake for 10-12mins at 350 degrees.

Allow cookies to cool for 3-5min and serve with your favorite dairy free milk! Enjoy!

Vegan Chocolate Chip Cookies

Chastiti Johnson

9 ingredients. Top 8 allergen-free recipe.

Print Recipe

Prep Time 55 minutes mins

Cook Time 12 minutes mins

Chill Time 3 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• ½ cup Soy-free Vegan Butter Melted
• ½ cup Granulated Sugar
• ¾ cup Light Brown Sugar
• 1 tsp Vanilla Extract
• ¼ cup Homemade Applesauce
• ⅛ cup Vanilla Oat Milk
• 1½ cup Gluten-free Flour
• ½ tsp Baking Soda
• ¼ tsp Sea Salt
• ½ bar Dairy-free Dark Chocolate Chopped

Instructions

 

• In a large bowl mix melted vegan butter, granulated sugar, and brown sugar
• Once mixed add in vanilla, homemade applesauce, and oat milk and stir until consistent
• In a separate bowl, mix the gluten-free flour, baking soda, and sea salt
• Gradually incorporate and mix in the flour mixture into the wet ingredients bowl
• Once wet and dry ingredients are combined, with hands, mix in dark chocolate pieces
• Cover the bowl of Cookie Dough with plastic wrap and refrigerate for 30-45mins
• After refrigerated, preheat oven to 350°
• With cookie scope, scope cookie dough into medium size balls and place them on baking sheet an equal distance apart
• Place cookies into the oven and bake for 10-12min
• Once baked let cookies cool for 3-5mins and serve

Keyword Chocolate Chip Cookies, Cookies, Recipies, Top 8 allergy free, Vegan