Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Coconut Cashew Sheera – A Quick Indian Dessert

Oh how I wish I had created this recipe when I was still on the SCD diet! Yes – not only is this recipe gluten free and sugar free but it is indeed SCD compliant!

Sheera is an easy indian dish that I like to call dessert but to many it’s breakfast. Sheera can be made with a variety of ingredients. The most common sheera that I know of is made with Semolina which is a very gritty flour, usually made from wheat. This is one of the Indian dishes I hold closest to my heart. In fact when I was a little kid I would pester my mom to make the wheat version of sheera for my birthday instead of cake. She would mould it into a nice round shape and stick a massive candle on it. Oh.. I even remember one time she shaped it into a heart. What amazing memories. So it’s been quite a sad sacrifice for me to forgo sheera since I’ve become gluten free.

Recently my mom gifted me a Tarla Dalal cookbook that focuses on Indian sweets. I’m a big fan of Tarla Dalal. Her books are one of the few that I like to Read More


Tempeh Cashew Noodles

I’ve been eating tofu for so many years. Eating, cooking, I’ve even drank tofu in smoothies. And I’m mostly a vegetarian. So I was pretty surprised when I discovered tempeh recently. Not sure how I missed this nutty, tasty, soy product but there you have it. If you’re like me and are sitting there scratching your head about what tempeh is, here is a little summary.

Tempeh, like tofu, is made with soy. The difference is that it’s made with whole soybeans which gives it a higher content of protein and dietary fiber. Sounds great huh? Also it’s fermented so it should be easier to digest for most people. I found my packet of tempeh at my local Whole Foods. The one sad thing that I did read on wikipedia is that the tempeh found in the “western countries” is not fermented with the same culture as it is traditionally. This could cause it to have less B12 and beneficial bacteria. So now my next goal is to find tempeh from an asian store.

This tempeh dish is delicious. I love the asian flavors. And quite easy to make which is perfect for dinner after a busy day. I hope you enjoy it as much as I did.


Tempeh Cashew Noodles

Makes: 4 servings
Ready in: 40 minutes


  • 3/4 cup cashews
  • 8 ounces tempeh
  • 1 packet of gluten free noodles
  • 2 small heads of broccoli
  • 1 cup frozen peas
  • 1/2 medium onion
  • 1 tablespoons olive oil
  • 3 garlic cloves
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey
  • 2 small chillis


1. Put some hot water to boil for the pasta. Chop the broccoli into flowerettes.

2. Chop the onion.

3. Chop the tempeh block into small cubes.

4. Heat the olive oil over medium heat in a medium pan. Stir fry the onions, broccoli and tempeh until the onions are soft and the tempeh is slightly brown. If the veggies cook much faster than the tempeh, just lower the heat. This may take some time so continue onto the next steps but don’t forget to periodically stir this mixture.

5. Cook the pasta according to the instructions on it’s package. About 4 minutes before the noodles are done, add the frozen peas.

6. In a blender, blend the cashews, garlic, soy sauce, vinegar, honey, sesame oil and chillis until the mixture is smooth.

7. Once the tempeh mixture is cooked, mix in the cashew sauce.

8. Pour the entire tempeh mixture over the noodles. Stir to combine. Serve hot!

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