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!

Focaccia with Garlic, Olives and Sun-dried Tomatoes

This past weekend, I spent A LOT of time in the kitchen. I worked on a handful of different recipes… trying, tasting, baking, cooking, scheming, creating, burning (it happens), until I finally worked out a few delights to share.

One of these recipes is a yummy Focaccia bread. I wanted to make a bread that would be perfect with pasta, and also delicious to snack on. This recipe is really very simple, but it does require a bit of time to make. I love the combination of roasted garlic, sun-dried tomatoes and olives. These three beauties come together to create bite after bite of deliciousness.


Focaccia with Garlic, Olives and Sun-dried Tomatoes
by Laura Friendly
start to finish: about 3 hours (including 2 hours to allow the dough to rest and rise)

• 1 cup White Sorghum flour
• 1 cup Brown Rice flour
• 1 cup Tapioca flour/starch
• 1 tbsp active dry yeast (I use Red Star Active Dry Yeast)
• 1 tbsp salt
• 1 tbsp xanthan gum

• 3 eggs, room temperature
• ¼ cup olive oil
• 1 tbsp agave nectar
• 1 cup warm water

• ⅓ to ½ cup sun-dried tomatoes, (soaked in water or oil, until soft), cut into strips
• ⅓ cup olives, sliced in half lengthwise
• 5 garlic cloves, thinly sliced (or 2 heads roasted garlic)
• olive oil
• salt and pepper

Lightly coat a Half Size Sheet Pan (12in x 17in rimmed baking sheet) with olive oil, set aside.

In a heavy-duty, stand mixer (with paddle), combine dry ingredients: flours, yeast, salt and xanthan gum. Mix well.

In a separate bowl, mix together wet ingredients: eggs, oil, agave and warm water. With the stand mixer on low, gradually add the wet ingredients into the dry ingredients — ½ cup at a time — until all of the wet ingredients are well incorporated into the dough. note: the dough will be very sticky

Coat your hands with olive oil and transfer the dough onto the baking sheet. Using your hands, gently spread the dough into a thin layer, across the baking sheet. Lightly coat the top of the dough with more olive oil.

Place sun-dried tomatoes, olives and garlic on top of dough, gently pressing them into the dough. Sprinkle dough with salt and pepper.

Loosely cover the baking sheet with foil, plastic or a kitchen towel (not airtight), and allow the dough to rest at room temperature, until it rises slightly, approximately 2 hours.

30 minutes before baking, preheat oven to 450º F. Slide the baking sheet into the center of the oven and bake for about 20 minutes. The focaccia should be lightly browned and firm. Allow to cool for before slicing or eating.

Also see this recipe on HelloGiggles!

Roasted Garlic

I can hardly believe its 2012!

2011 went by in such a blur, but it was incredibly full of personal discoveries and opportunities to grow… I finally found the courage to start Laura Friendly (and I’ve loved every minute). I began a dedicated yoga practice that has opened the door to becoming a yoga teacher. And, I decided to make an important career change to better my life both mentally and physically. As I think upon the past year I’m overwhelmed by the good things in my life. 2011 was a great year.

So as I sit here on this cold, winter day I’m reminded of all the things I’m thankful for. The people in my life who support, love and challenge me; the opportunities that are open to me; and the possibilities that are yet to come. This year, 2012, seems full of promise and hope and I’m excited to see how it unfolds!

I wish you all a very Happy New Year. :)


As my first post of 2012, I could think of nothing better to share than the simple delight of roasting garlic. In my humble opinion, it’s the best way to honor a garlic clove. It’s so simple to do and creates amazing flavor, this is one of those ingredients I always like to have in my refrigerator. Happy roasting!


Roasted Garlic
by LauraFriendly
Start to Finish: about 45 minutes

• whole garlic cloves
• olive oil
• sea salt

Preheat the oven to 400º F.

Peel away the loose, outer layers of the garlic bulbs skin, leaving the skins of the individual cloves. Using a knife, cut off ¼ to ½ inch of the top of the garlic, exposing the inside of the individual cloves.

Place the garlic heads into a baking pan, cut side up. Drizzle a tablespoon of olive oil over each head, until the garlic is well coated. Sprinkle with sea salt and cover with aluminum foil. Bake in the center of a preheated oven for 30 to 40 minutes, or until the cloves feel soft when pressed.

Remove from the oven and allow the garlic to cool enough to touch. Using your fingers (and I like to wear thick kitchen gloves when I do this) squeeze the roasted garlic cloves out of their skins. If necessary, use a knife to cut the garlic skins and a fork to help pullout the cloves.

Store in the refrigerator, in an air-tight container for up to one week.