Typically I take a thorough look at books before sharing them here. But since I trust the quality of cookbook author Jo Stepaniak so much (she’s a legend!), I’m willing to tell you about her latest book, Gluten-Free Tips & Tricks for Vegans, sight unseen. Of course, we aren’t going into this totally blind; I’ve got a few details and a sample recipe! Try out the chilled noodles in spicy sauce below to see if this new title suits your taste …
To note, this isn’t just any recipe from Gluten-Free Tips & Tricks for Vegans. These easy, rich, flavorful chilled noodles are the COVER recipe.
Overall, the book is petite and consequently very affordable, with over 70 recipes packed in. They encompass soups, hearty salads, gravies, main dishes (even pizza), luscious desserts, and delicious gluten-free baked goods (coffee cake anyone?). The recipes use easy to find items and in many cases, Jo’s favorite gluten-free flour blend, which is included.
Jo also provides detailed information on celiac disease and gluten intolerance, along with strategies to help heal the digestive tract, avoid cross-contamination, and construct a nutritious diet for a well-balanced approach to gluten-free and vegan dining.
But back on the chilled noodles recipe, which you are about to trial. This dish is so easy to pull together, fits any season, and is perfect for weekday lunches or weekend potlucks. It’s also quite versatile as you can change up the noodles and fresh vegetables based on what you have on hand. Just keep in mind that the flavors will develop as it rests in the refrigerator, so you may want to use a light hand at first with the hot sauce.
Special Diet Notes: Chilled Noodles in a Spicy Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- ½ cup tahini or almond butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons toasted hot sesame oil, chili oil, or extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice or lime juice
- 2 teaspoons peeled and grated fresh ginger, or ½ teaspoon ground ginger
- 1 teaspoon pure maple syrup (optional)
- ½ teaspoon minced or pressed garlic
- Water, as needed
- Gluten-free hot sauce
- Sea salt
- 12 ounces gluten-free spaghetti
- Carrots, grated
- English cucumber, thinly sliced
- Jalapeño chile, seeded and minced
- Red, yellow, orange, or green bell peppers, cut into matchsticks
- Red or green cabbage, grated or very thinly sliced
- Red radishes, thinly sliced
- Water chestnuts or jicama, sliced or diced
- Green onions, thinly sliced
- Fresh cilantro or flat-leaf parsley, chopped
- Raw or toasted sesame seeds, pumpkin seeds, sunflower seeds, or slivered almonds
- Put the tahini, vinegar, oil, lemon juice, ginger, optional maple syrup, and garlic in a large bowl. Stir vigorously until smooth and well combined.
- Gradually whisk in enough water to make a pourable sauce, about 1 cup, beating vigorously until completely smooth.
- Season with hot sauce and salt to taste.
- Cook the spaghetti in boiling water according to the package directions. Drain in a colander. Rinse well under cold water, then drain again.
- Add the cooked spaghetti to the bowl with the sauce along with the veggie additions of your choice and toss until the noodles are coated and the ingredients are evenly distributed.
- Taste and add more hot sauce or salt if desired.
- Cover tightly and refrigerate until well chilled before serving, at least 2 hours. The noodles will absorb any excess sauce as they chill.
- Garnish with the optional toppings as desired.