Recipe from The Talleygram, April 5, 2006

Thai Pasta Salad

Yield:  6 Servings          Difficulty: Medium

To those of you who are allergic to peanuts, I have something for you to replace peanuts, and that is soynuts.  Who could imagine that by using soynut butter you can make a fantastic sauce.  Instead of peanut sauce, I have soynut dressing that can be served as a dressing,  marinade for your pan-fried tofu, or as a dip for your veggies and others that you can imagine.                      Chef Jyoti         

 

Ingredients  for Soynut Dressing

4 tablespoons Rice Vinegar
1/2 cup  Santa Cruz Organic Apple Juice
4 tablespoons  I.M. Healthy Soynut Butter
1 tablespoon  Grated Fresh Ginger
1 teaspoon  Frontier Chili Flakes (optional)
1/4 cup  Chopped Cilantro or Basil (preferably fresh)
1 tablespoon Spectrum Sesame Oil
2 tablespoons San-J Tamari (more if needed)

Directions for Soynut Dressing

  1. Combine all the ingredients in a blender. 

  2. Turn on for a few seconds until incorporated and set aside.

For a wheat-free pasta salad you can use spaghetti style brown rice pasta.  By using your soynut dressing, you can make this salad to serve to people who are allergic to wheat.  This is something unique in taste and texture:

Ingredients  for Thai Pasta Salad

1 package Tinkyada spaghetti style brown rice pasta 
1/2 pound snow peas, cleaned and trimmed
1 small red pepper
1/2 cup frozen green peas
1 tablespoon fresh mint, chopped
1 tablespoon fresh basil, chopped
3 tablespoons Bragg's Apple Cider Vinegar
Bragg's Liquid Aminos (to taste)
Frontier Black Pepper (to taste)
Soynut Dressing (above) as needed.

Directions for Thai Pasta Salad

  1. Cook the brown rice pasta al dente and cool down.

  2. Combine all the ingredients in a big bowl. 

  3. Adjust your seasonings and serve cold.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery