A few weeks ago, I mentioned that I’m on an elimination diet. At the time of my last post, I was just finishing the first month of the diet where I had to give up dairy, eggs, gluten, soy, chocolate, processed sugars, peanuts, oranges and corn. Now, I’m in the reintroduction phase of the diet. I’ve already added back dairy, gluten and soy. Gluten and soy were fine, but boy-oh-boy did dairy make me sick!!! I am so glad that I now know what has been making me feel so sick over the past few years. Although, I will likely focus on eating a vegan diet from now on, I will continue to post both vegetarian and vegan recipes on The Fig Tree. My husband will remain a vegetarian – so I can test recipes out on him! I’m sure he won’t mind one bit.
Last weekend, my friend Kristen invited us over for a potluck. Knowing I was on an elimination diet, she asked me to bring something that I could eat. To be honest, I agonized over what to bring! Although I had discovered a ton of delicious allergen-free recipes over the first month of my elimination diet, I was still nervous that others may not be too keen on eating diary-free, gluten-free, etc. Literally an hour before dinner was to start, I threw this delicious cold thai noodle salad together. Thankfully, everyone at the potluck tried the salad and it got rave reviews. Phew!
Don’t let the long ingredient list intimidate you. Even though there are a lot of ingredients, the recipe itself is very easy. And the result is fantastic! I love how the sauce is the perfect combination of sweet, spicy and savoury. The peanuts/cashews add some really nice crunch and the fresh herbs really takes this salad to the next level. I’m a sucker for Thai food, so this really satisfied my Thai-food cravings. Although I prefer this salad chilled, it’s also really nice warmed up and used as a main course.
Source: adapted from Canadian Living – Vegetarian Collection