Thai Peanut Butter Sauce (vegan & gluten-free)

The weather in Michigan is always unpredictable and last week was no exception. Our temperatures soared from a chilly 32º F up to a humid 81ºF. The extreme heat felt amazing, and I found myself playing around with fast and easy treats to make on a hot summer day.

Today, I’m sharing my Vegan & Gluten-free Thai Peanut Butter Sauce. This sauce is delicious (if I do say so myself) and very versatile. Use it as the perfect dip for Spring Rolls and cut-up veggies, or use it as a sauce to make a delightful Pad Thai.


Thai Peanut Butter Sauce (vegan & gluten-free)
by Laura Friendly
start to finish: 10 minutes
makes: 3 cups

• 1½ cups creamy peanut butter
• ¾ cup unsweetened coconut milk
• ½ cup agave nectar
• ¼ cup gluten-free soy sauce
• 2 tbsp gluten-free sriracha
• 5 roasted garlic cloves (or to taste)
• juice of 1 lime (around 2 tbsp)
• fresh ginger, grated
• freshly chopped cilantro and peanuts, optional

In a small bowl, whisk together the peanut butter, coconut milk, agave, soy sauce, sriracha, garlic, lime juice and ginger. Blend until the sauce is nice and creamy.

Before serving, top with fresh cilantro and peanuts.

note: this sauce can be refrigerated in an airtight container, for up to one week


See this recipe on HelloGiggles!

Easy Marinara Sauce

I’m a lover of tomatoes. Fresh, sauteed, roasted, blended, juiced, it doesn’t matter, I will eat them any way. So creating my own Marinara seemed like the obvious next step… right? But actually, that’s not what inspired this delicious recipe. It started out as a dare (or challenge) from my brother-in-law.

I enjoy making spaghetti and most of the time I use pre-made sauce. I know, scandalous. On one particular dinner occasion, my brother-in-law took great pleasure in teasing me; how dare I use spaghetti sauce from a jar? (FYI: Classico’s gluten-free Marinara, rocks). I decided it was time to work on a simple, homemade Marinara. And this delight was born.

Both, light and fresh, this Marinara if full of flavor. I especially love the brightness that the fresh lemon brings. Incredibly easy, fast and tasty, I hope you enjoy!


Easy Marinara Sauce (vegan)
by Laura Friendly
start to finish: 20 minutes
makes: about 4 cups

• 2 14oz. cans roasted tomatoes (or you can roast your own tomatoes)
• 10 cloves roasted garlic (more or less to taste — if using fresh garlic, use 1 to 2 cloves)
• 4 tbsp olive oil
• 4 tbsp red wine (one that tastes good)
• 4 tbsp lemon juice
• zest of 1 lemon, optional
• 1 to 2 tsp of fresh rosemary or basil or thyme (or a blend of all three)
• ½ tsp crushed red pepper flakes
• salt and pepper to taste

In a food processor, or blender, combine tomatoes, garlic, olive oil, red wine, lemon juice, lemon zest, herbs and red pepper flakes. Blend together well. Season with salt and pepper.

Transfer mixture to medium size saucepan and heat over medium heat, bringing to a gentle simmer, for about 15 minutes.

Toss with gluten-free pasta and enjoy!

You can also see this recipe on HelloGiggles!

Roasted Acorn Squash & Tomatillo Soup

In case you haven’t already noticed… I kind-of have a trend going. Basically, it’s roasted anything and everything. Over the past few weeks, I’ve been re-discovering the amazing flavors of fruits and vegetables, and enhancing them through roasting. There is something beautiful about letting these lovely life-givers, speak for themselves.

Sunday nights have quickly become my ‘roasting’ night. I turn the oven up and throw in everything: peppers, tomatoes, squash, garlic, beets and a random something I haven’t roasted before… this week, green tomatillos.

What is a tomatillo? Tomatillos are related to the gooseberry and are used often in Mexican foods. Green tomatillos tend to be more tart, and are great in salsas and soups.

This soup has a nice savory, spicy combination. The sweetness of the squash, blends with the tangy tomatillos, and is followed up by the heat from the cayenne pepper. You could also use roasted jalapenos in place of the cayenne, if you have a few on hand. I hope you enjoy!


Roasted Acorn Squash & Tomatillo Soup
by Laura Friendly
Start to Finish: 15 minutes (not including roasting time)
makes: about 6 cups

• flesh of 1 roasted acorn squash, about 2 cups
• 6 (or more) roasted tomatillos
• 1 roasted poblano pepper
• 2 cup coconut milk
• 1 cup gluten-free tomato juice (or gluten-free vegetable stock would be good too)
• 2 tsp paprika 
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp coriander 
• ¼ tsp cayenne pepper (adjust to your heat level)

Roughly chop the tomatillos and pepper. Place all ingredients into a blender and puree until smooth. Transfer mixture to a large sauce pan. Warm over medium-heat, for about 10 minutes, stirring frequently. Season with salt & pepper to taste.


How to oven roast vegetables:

1. Preheat oven to 375ºF.
2. Using a strong knife, carefully cut the acorn squash in half, lengthwise. Use a spoon to scoop out the seeds. Score the insides of the squash with a sharp knife. Place each half into a baking dish, cut side up. (I like to add about ¼ inch of water into the baking dish to prevent the squash from drying out)
3. Coat the inside of the squash with olive oil and sprinkle with sea salt.
4. Bake until tender, about 35 minutes or so. Remove from oven and allow to cool. Scoop out the flesh with a large spoon.
5. Increase the oven to 425˚F.
6. Slice tomatillos and pepper in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space. Evenly coat the skins of the tomatillos and pepper with olive oil and sprinkle with sea salt.
7. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.

You can also view this recipe on HelloGiggles!

Spicy Tomato Soup

The seasons are starting to change in Michigan. The leaves on the trees are beginning to color and the air is getting cooler. Gone are the days of 90 degree heat and it’s time to pull out sweatshirts and jeans. I love the fall. I must confess I’m not quite ready to let go of the beautiful summer but I still love the fall. The smell of wood fires, the sound of leaves crunching under my feet and pulling out my favorite sweater and cozy Uggs.

This week marks the forth gathering of the Yogi Book Club. We just finished reading The Mastery of Love, by Don Miguel Ruiz, and as is our custom, dinner is part of the event. I happen to have a paper-bag full of ripe garden tomatoes from Jon’s Mom… So I’m thinking a Spicy Tomato Soup is the perfect compliment to our Fallish weather.

This soup is full of flavor from the roasted tomatoes and my secret ingredient (and guilty pleasure) Spicy V8. I’ve mentioned it before but I’ll say it again, I love Spicy V8. Gluten-free and zesty it’s a wonderful treat. If you’re not a fan of V8 feel free to substitute with your favorite tomato juice, this will still taste yummy. But anyway that you choose to make it, I hope it makes you feel warm and toasty as the seasons continue to change!

Serves: 4 to 6
start to finish: 1 hour

• 3 tbsp vegan margarine
• 1 large white onion, finely chopped
• 4 large garlic cloves, minced
• 2 tbsp Bob’s Red Mill all purpose gluten free flour
• 3 cups vegetable broth
• 28-oz. can organic roasted crushed tomatoes (or 10 to 12 large tomatoes roasted and diced)
• 2 cups Spicy V8
• 1 small can organic tomato paste
• juice of 1 lemon (2 to 4 tbsp)
• 3 tbsp fresh basil, diced
• 1 tbsp oregano
• 1 tbsp garlic powder
• ½ tsp red pepper flakes (more or less or to taste)
• salt and pepper to taste

In 5 to 6-quart stock pot, heat the butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 to 8 minutes. Add the flour and stir to coat the onion and garlic. Slowly add the broth and whisk to create a roux.

Add V8, roasted tomatoes, tomato paste, lemon juice, basil, oregano, garlic powder, red pepper flakes, salt and pepper and mix well. Bring to a simmer over medium-high heat while stirring occasionally. Reduce the heat to low, cover, and simmer for 40 minutes.

Let cool briefly and then purée in two or three batches in a blender. Rinse the pot and return the soup to the pot, reheating if necessary. Season with salt and pepper to taste and serve.

note: this soup tastes even better the next day so it’s great to make ahead of time and you can store it in the freezer (in a freezer safe container) for up to three months

Your reactions are the key to having a wonderful life. — Don Miguel Ruiz

If you're going to San Francisco…

Jon and I just returned from an amazing long weekend in San Francisco. Friends of ours, CJ and Maya, just tied the knot and we flew out to help celebrate their special day. I love San Fran. It’s a beautiful city, stacked on the side of a mountain, that has a wonderful spirit. The wedding took place in the Presidio, which is the old Military base that overlooks the Golden Gate Bridge and the Bay. Its a great area that is now open for civilians to inhabit and enjoy.

Jon and I had the opportunity to steal away and spend a couple of hours in the Muir Woods. This is one of the few Redwood forests remaining and it was breathtaking to see. These majestic trees are relatives to the Giant Sequoia and can grow to over 250 feet high. While taking in their beauty I decided to rock a few yoga poses in their honor.

Muir Woods

Rocking a tree

A little dancer

Jon, looking for Ewoks

One of the many lovely things to enjoy in San Fran is the food. In fact, every restaurant I went to was accommodating to my food sensitivities. My favorite spot was a little place called The Plant Cafe Organic. Affordable, local and organic food served with thoughtfulness and a smile. I dined their twice and both meals were wonderful. Plus, they even had a gluten-free/vegan chocolate hazelnut cake that about knocked me over. It was amazing! The texture was light and spongy while the frosting was thick and creamy. Delicious! If you are ever in the area I highly recommend this modern, tasty little spot.

Even the San Fran airport has great food options. Jon and I hit up the Napa Farms Market before jumping on the plane to fly back to the Midwest.

Overall it was the perfect weekend. We met a lot of lovely people who took us in and made the weekend absolutely fantastic. Thanks for getting married CJ & Maya. :)

Coconut Mint Chocolate Chip Ice Cream

Anyone interested in fresh Coconut Mint Chocolate Chip Ice Cream?

Jon and I have a healthy amount of mint growing in the garden and we’ve been playing around with ways to incorporate it into our meals. Since dessert is always fun to make, that got us to thinking we should make our own ice cream. So much fun.

I have always been somewhat intimidated by the idea of making ice cream but decided it was time to face my fear. So I headed out to BBB this past weekend and returned with the perfect ice cream maker. (Thank heavens for their 20% off coupons.) Honestly, making ice cream couldn't be easier!

The texture of this dessert is a cross between an ice cream and sorbet and the taste is wonderful. The coconut milk has the perfect thickness to replace heavy cream, and the coconut flavor is very subtle because the mint steals your attention. The freshness of the mint brings this bright flavor that refreshes but is not overpowering, and the chocolate chips add the perfect crunch.

I really couldn’t think of a better way to begin my ice cream adventures. :)


Prep Time: 15 minutes
Ice Cream Maker Time: Approximately 20-25 minutes

• 2 cans of coconut milk
• ½ cup agave nectar
• ¼ cup fresh mint, minced
• ½ cup gluten & dairy-free chocolate chips

Place coconut milk, agave, and mint in a blender. Blend for about 1 minute until the mint is fully incorporated into the mixture. Add chocolate chips and pulse for about 20 seconds.

Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.

FYI: I bought the Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker ;)

Vegan: Lemon Butter Cream Frosting

This past week celebrated my most favorite holiday, the Forth of July. I woke up early Monday morning to begin the day with a little yoga in the park, (thank you Funky Buddha), before getting caught up in the festivities of parades, cookouts and of course, fireworks.

In celebration of this day I decided to treat myself to a little desert. I’d been thinking a lot about cupcakes lately… so all I needed was a yummy frosting that feels a bit like summer… lemon butter cream would be perfect.

This frosting is very easy to make. It’s quick and delicious and holds up well, even in the heat. I promise it will be a crowd pleaser. Enjoy! :)


Start to finish: 15 minutes
makes enough frosting for 24 cupcakes

• ⅓ cup soy butter, room temperature, (I use Shedd's Willow Run Soybean Margarine)
• juice of 2 lemons
• zest of 2 lemons
• 1 tbsp vanilla (optional)
• 5 cups powdered sugar

Place butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

With mixer running slowly, add in 2 cups of powdered sugar and beat until crumbly.

Beat in lemon juice, lemon zest and vanilla.

Slowly add in remaining powered sugar, beating slowly, until fully incorporated.

Use immediately.

note: if the frosting seems too thick, add a little more lemon juice until it becomes spreadable

Refrigerator Slaw

After our recent cold spell the 80 degree weather couldn't feel more perfect. It finally feels like summer is making its way to Grand Rapids. With the rising temperature I always begin to crave my Great Aunt Ruby’s Refrigerator Slaw. It’s a very easy dish that can be made many ways, but I always like to go back to her simple recipe.

As a child my sister and I would spend part of our summer vacations visiting my Aunt in Kentucky. She usually made simple southern food that always tasted amazing. When the weather started to warm up she would begin to make batches of her Refrigerator Slaw and keep them in mason jars. I really can’t remember one meal when she didn’t pull out an ice-cold, freshly made jar.

I personally love to eat this as a light snack. But it’s a wonderful side for BBQ, hamburgers or brats. I hope you enjoy.

start to finish: 20 minutes

• 2 to 3 large bell peppers, diced (any color you like)
• 1 large white onion, diced
• 1 large hot house cucumber, diced
• 2 cups apple cider vinegar
• 2 cups water
• 1 cup agave nectar
• 2 tbsp fresh dill
• salt and pepper to taste

Combine bell peppers, onion and cucumber in a large bowl and mix well.

In a separate bowl, whisk together apple cider vinegar, water, agave, dill, salt and pepper.

Pour the liquid over the mixed vegetables and stir. Cover and allow to sit overnight in the refrigerator, stirring occasionally.

If you like the idea of using mason jars:
Divide the mixed vegetable's between the jars, then pour the liquid over the vegetables, dividing evenly. Seal and refrigerate overnight, occasionally stirring by rocking the jar from top to bottom.

Lemon Avocado Sherbet

Thanks to my most recent fruit feast, I have been on quite the avocado kick. I simply cannot say enough great things about this amazing fruit. It’s nutty, smooth and flavorful, it has a rich and creamy texture, it’s simply delicious. In keeping with this theme I decided to move avocados into the desert menu.

A couple of months ago, a friend of mine shared an avocado desert recipe that I knew I had to make for myself. Desert can be one of the more challenging items to make gluten & diary-free but this is quick, simple and tasty. With summer fast approaching it’s the perfect light and refreshing delight. Enjoy!

adapted from: the Ultimate Mexican supplement, Better Homes and Gardens 2010

• 2 avocados, halved, seeded, peeled and cut up (1” pieces)
• 2 cups original almond milk
• 1 cup powdered sugar
• juice of 1 lemon (about 2 tbsp)
• zest of 1 lemon

In a blender, combine avocado, milk, powdered sugar, lemon juice and lemon zest. Cover and blend until extra smooth. Pour mixture into glass baking dish, cover and freeze for at least 6 hours. To serve, let stand at room temperature for 15 minutes. Cut into squares and serve.

Mango Avocado Smoothie

As part of my yoga journey this week I entered into a fruit fast. For three days I feasted on only fruit; apples, bananas, oranges, mangoes, avocados, strawberries, blueberries, coconut, etc. This is not my first fasting experience but it’s always amusing to find how anxious I can become before the fast begins. “Will I be starving? Will I feel exhausted? Will I be able to work, yoga, think?!” Each time I discover the same thing, it’s never as hard as I believe it will be! Fasting is an interesting process. It challenges you both physically and mentally as it cleanses your body from the inside out.

During these three days, mango avocado smoothies have been my go-to. Besides tasting amazing, the avocado gives me the energy I need to stay focused and make it through the long work day. Simple but delicious.

Serves 1
start to finish: 5 minutes

• ½ ripe avocado, pitted, peeled, roughly chopped
• 1 ripe mango, pitted, peeled, roughly chopped
• ¾ cup cold coconut milk
• ¾ cup cold mango juice (or papaya juice)
• 1 fresh mint leaf, (optional)

Combine avocado, mango, coconut milk, mango juice and mint into a blender and blend until smooth. Garnish with a sprig of mint and enjoy! note: if the smoothie feels too thick, add a little cold water and blend until you reach your desired consistency