Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot, bring 3 quarts water to a boil. add noodles, stir to prevent sticking. cook until tender, about 4 minutes. drain well and set aside. meanwhile, in large wok or skillet, heat oil over medium-high heat. add garlic and bell pepper and stir-fry 3 minutes. stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes. add soy sauce and lime juice and bring to a simmer. cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro. divide noodle mixture among plates. sprinkle with cashews, scallions, and bean sprouts and serve right away.

Target recipe: liquefy onion and potato in hot water. add seeds and liquefy again. in a separate bowl mix flour, yeast, thyme, sage, coriander, and celery salt; add liquefied ingredients and stir until well combined. mix in oil and lemon juice. pour into an oiled glass baking dish and bake at 350*f in preheated oven 40 to 50 minutes. wait until completely cooled before un-moulding.