I’m deciding between your Red Thai Curry and Spinach Artichoke Lasagna to make for 9 adults over vacation at the end of August. My husband and I are hearty eaters and RTC with crispy tofu provides one dinner for the two of us and leaves enough lunch for my husband the next day (I get free lunch at the school I teach at!). SAL lasts us two nights of dinners for two. I don’t think all 9 of us will eat quite at those quantities (he and I are runners) but I am wondering about what portion size I should make. Double? Triple? Ha. And maybe if you were me, and you were cooking for a crowd that large in August, which dish would win out? (I know they are interesting choices for an August meal but they are hands-down my husband’s favorites and I let him pick).
Another popular option is to not only eliminate the gluten but all the grains as well. By using vegetables, you can make your own noodles. I often do this when I want a lighter meal. When you make the pasta out of vegetables and skip the flour, you can eat a big bowl-full and feel good afterwards. Use a spiralizer to make long noodles out of carrots, zucchini, eggplant or almost any long veggie. If you don’t have a spiralizer, don’t worry. Do what I do and just use a vegetable peeler or a mandoline. Which veggies should you try making noodles from? Try zucchini, carrots, broccoli, parsnips, beets, eggplant, cucumber, jicama, pumpkin and winter squash. Read Switch Up Your Pasta Game – How to Use Spiralized Veggies as Noodles for tips on how to make them. Then make this Vegan Zucchini Noodle Japchae , Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles , Zucchini “Ramen” Noodles , Coconut Curry Butternut Squash Noodles , Miso Roasted Tomatoes with Spiralized Carrot Noodles , Tomato Basil Broccoli Noodles with White Bean Salad , and Vegan Eggplant Noodles .