Thai Coconut Stir Fry Sauce, a soy free entry
Now, I know what you're thinking: but Neko, how can a soy-free vegan enjoy stir fry? And you'd be right; it sounds damned near impossible, and it certainly took me a long time to find a substitute for soy based stir fry sauces. This, however, I've tested, and tweaked, and tested again, and it's still fantastic. A little bit spicy, a lot mellow, and all around delicious.

What you'll need:

+ 1/2 cup low fat coconut milk
+ 3-4 cloves of garlic, minced
+ 1 inch fresh ginger, shredded
+ 1/2 tsp coriander powder (replacing this with fresh cilantro is also quite nice)
+ squeeze of lemon or lime
+ 3 stocks of lemongrass, cut into pieces
+ 1 hot chili pepper, finely chopped

What you do:

Mix all ingredients together and add to the stir fry in the last few minutes. Remove the lemongrass pieces before serving.

For those unfamiliar with stir fry, simply take a collection of your favourite veggies and toss them into a wok with heated oil, then cook until not quite tender, add your sauce and let things mingle. Serve over rice or rice noodles.

I am also in the process of hunting down a good gluten free, soy free, corn free vegan burger recipe. This is proving quite challenging, so if anyone has any suggestions/ideas, please let me know. I'm also willing to purchase pre-made burgers that meet the above criteria. I've been cooking a lot lately, too, so expect random recipes throughout the coming weeks.