Update on Veg Asian Birthday Dinner with No Soy & No Wheat

Also known as DINNER IMPOSSIBLE. My daughter arrived with 7 friends tonight for her birthday dinner. They noshed on goat's milk cheese and veggie chips (the Trader Joe's equivalent of Terre Chips) and pistachios while they waited for dinner. No soy, no wheat, no onions, & no mushrooms in that! The soup course was her favorite soup: fennel, leek, and celeriac from the Greens cookbook. I made the broth from scratch because it had to have no onions or mushrooms--and commercial vegetable broths always have onions. Plus, commercial veggie broth always tastes like cabbage to me. Then we started the Asian part of the meal. Summer rolls always use rice wrappers, so they're fine for gluten free diets. I stuffed them with strips of cucs, avocado, chopped scallions, fresh mint, fresh Thai basil, and spring lettuce. I made a peanut sauce to go with it--just omitting soy sauce and putting extra salt and some sesame oil to liven it up. That option was suggested by commenters on the site. Thanks! Main course: vegetable curry with rice. I found a Mae Ploy Thai curry paste that had no shrimp paste, no soy, and no soybean oil. It was the yellow paste; green, red, and two or three others all have shrimp paste. I practically yelped in the aisle when I read the ingredients and saw I could use it! I sauteed garlic, ginger, chopped lemongrass, and the yellow curry paste in canola oil, added a couple of cans of coconut milk, then added both Thai and regular eggplant, zucchini, butternut squash, carrots, and leeks along with a few kaffir lime leaves. I served it with Jasmine rice. It needed a bit of salt, but other than that there was plenty of flavor. Yay for Mae Ploy yellow curry paste! Dessert was 2 homemade sorbets: raspberry and mango, plus meringue coconut kiss cookies (no flour!) and some fresh raspberries. A good time was had by all. No one knew I had been semi-hysterical for a week. Thanks to the SE community for keeping my hysteria at bay!


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