Tag Archives: brown rice noodles

Recipe: Tomato-Less, Soy-Free Spaghetti


This recipe can be cooked several ways, just like a spaghetti. To avoid triggering acid reflux, I omit tomato, use onion flakes instead of real onion, and go easy on the garlic powder and cumin. This recipe can be cooked in a slow cooker, a quick meal in a skillet, or can be cooked and then baked in the oven like baked spaghetti. This meal is also good for leftovers, so doubling the recipe is a big help on busy days.

Serves: 6

1 lb ground beef

Onion flakes, salt, pepper, rosemary, garlic powder, and cumin to taste

10 oz. fresh or frozen spinach

1/2 c. cheese

2 carrots, sliced

8 oz soy-free pasta of your choice (I prefer brown rice pasta…)

4 thinly diced shiitake mushrooms (optional)

3/4 c. milk or unsweetened coconut milk (for baked version only)

If you have any other veggies that are on the verge of not being fresh, they can likely be used in this recipe.

Slow cooker and skillet version:

Begin cooking pasta according to package directions.  Brown meat and add spices. Add mushrooms, celery, carrots, and spinach. Cook until tender. Serve with shredded cheese over pasta.

Baked version:

Preheat oven to 350. Follow the directions above for slower cooker/skillet version. After cooking all ingredients until tender, mix in large bowl with pasta, milk, and cheese. Place in 2 quart casserole dish and bake covered for 30 minutes.

Author: Alanna Waldrop






Recipe: Soy-Free Asian Noodle Bowl

Asian Noodle Bowl

I love ethnic restaurants in general, and I have had to come to grips with the fact that I will need to start making my own Asian dishes for the most part. Below is my favorite soy-free Asian dish so far:

1/2 head of bok choy, sliced (or swiss chard)

2 inch piece of fresh ginger, chopped

2 cups soy-free vegetable broth

1 tbsp. soy-free canola oil

10 medium frozen, pre-cooked shrimp

1 or 2 pieces of fish – optional (I use tilapia or flounder)

4 shiitake mushrooms, thinly diced

1/2 container of  soy-free brown rice spaghetti noodles (I use Tinkyada brand noodles)

1/4 tsp. garlic powder

Salt and pepper to taste

Start by cooking brown rice noodles according to package directions. While noodles cook, place shrimp in warm water to de-thaw. In a small skillet, defrost and sautée fish. In a large skillet, sautée shiitake mushrooms, ginger, and bok choy. Add vegetable broth and a little salt, pepper, and garlic powder. Cook covered for 2 minutes, or until bok choy stalks are tender. Add the pasta, shrimp, and fish to your large bok choy skillet and stir.

Author: Alanna Waldrop