How do you know when a recipe is fantastic? If there are no leftovers when you make 3x the normal amount for those you’re sharing with!

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My father (an Italian chef) thinks that gluten ‘is a buzz word that some hipster started throwing around to start a fad’…(and ruin good food)…
Of course, as a trained Italian chef, most of his cuisine is based off of glutinous products (breads, pizzas, pastas etc…) So, I can feel his frustration in my own bones whenever these beloved recipes suddenly become ‘intolerable’ to some tummies… especially my tummy (and I love papa’s foods!)

Gluten or Gluten Free?

Due to my habit of getting involved in healing through foods due to the tremendous effects I have had on my own body, I happen to have been involved in several debates about gluten vs gluten-free. The nitty gritty details don’t matter here. I’m not going to site nutritional studies from one side to the next. I am not that kind of health coach. What I say, and I bet you can guess if you know me is…

Trust and listen to your own body!

… if you can tolerate gluten without any issues- great!
… if you can’t and you notice intestinal/gut issues, lethargy, gas after chowing down on it… well I don’t need to tell you this but it’s probably time to kick it to the curb!

I am one of the ones that just can’t quite stomach it… that is unless I want a one way ticket to bed after my meal. No thank you.

That brings us to this recipe. What is a girl who loves pasta to do when pasta makes waves of pain in her tummy?

Start with a gluten-free alternative. I personally adore brown rice vermicelli! I get the brand I am using in this recipe from an Organic store in Malaysia. I strongly recommend using organic products if possible. They are becoming incredibly more accessible, do a quick online search to find where you can pick some up around you!

Star ingredient:

Today’s star ingredient is:
Nutritional Yeast

• it’s an inactive yeast, sugar-eating energy monster that converts sugar from sugarcane or molasses and turns it into health benefits for us! (I sprinkle it on almost everything for a kick of energy and familiar taste of cheese!)
• get your vitamins here! I love nutritional yeast because it’s packed full of vitamins including folate, thiamine, riboflavin, niacin, selenium, and zinc!
• protein? That’s right, this sprinkle-magic also has protein so this all goes back to the great debate of ‘where do vegans get their protein from?’ you’d never think, would you?

Thanks nutritional yeast for making this dish plate-licking delicious!

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What you need:

• 1 box vermicelli noodles (I used organic, brown rice)
• 1 package tofu (I used organic, firm tofu from a local producer)
• 1 package of mushrooms (I used organic, white oyster mushrooms)
• 5 carrots
• ½ head cauliflower
• 1 bunch spring onion
• 1 bunch parsley
• 1 handful shallots
• ½ heads garlic (I LOVE GARLIC)
• 1 lemon
• 1 cup almond milk (or nut milk of choice)
• nutritional yeast
• coconut oil
• sea salt

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What to do:

• Boil salt water and prepare your noodles, once soft, drain and set aside

• Take all your veggies: cauliflower, carrots, spring onion, ½ of your shallots and garlic (save the other half for the sauce) and fry gently in coconut oil (cover on low and let simmer while you move on.)
  

• Cut the tofu into bite size pieces and fry it in coconut oil (I like mine crispy but it’s up to you!)

• When your veggies are done to your preferred readiness, take them and pour them into a big bowl over your noodles. Cover and set aside.

• Take 2 tbs coconut oil and fry the rest of the shallots and garlic in it. Add in mushrooms and let simmer for a couple of minutes. Next, add in nut milk. Cover and add in salt and pepper. Let the flavors mingle.

• (Optional:) blend the sauce (I did for a thicker consistency!)

• Pour on top of your creation and enjoy!

• (Optional:) sprinkle nutritional yeast as a parmesan alternative!
  For the picture here, I layered everything so you could see the different elements but when it comes to eating it, I mix everything all together and just shovel it in because it’s too good not to ;)
  

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I hope you enjoy this healthy alternative. I love the nutritional yeast on top as it adds a cheesy flavor. I chopped the parsley up and gently tossed it all over as well. Feel free to mix it up how you like it!

In this case, there were three of us at the table, each with huge, overloaded plates and plenty of leftovers to spare for the following day...

Or so I thought.

Nothing was left at the end. Not even a lick of sauce on any of the plates. That's how you know you've done an OK jo

It’s my passion to inspire change and health through food. I used to be one of the most unhealthy eaters you could ever meet and I was miserable, sick and terrible unhealthy. Through changing my diet and adapting new habits, I have transformed my life and I hope to inspire and encourage others to do the same.

Sending you love, through food.

XO,