Category: Dairy-free

Asian flavors · Dairy-free · Do-ahead · Meat · Rice

Cantonese Beef Rice Bowls

Belinda1 Comment

I keep 3 or 4 1lb packages of organic ground beef in the freezer for those “What am I going to cook today?” sort of days. Here is another lovely recipe with a difference from food blog “The Woks of Life” I highly recommend the blog too.

Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce simmered to perfection and served over rice.

1 tbsp oil
1lb ground beef (450g)
1 medium onion (finely diced)
3 cloves garlic (minced)
1 tbsp Shaoxing wine (or dry sherry)
1 cup chicken stock (590 ml)
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1/8 tsp white pepper
1 cup frozen peas
2 tbsp cornstarch (mixed with 2 tablespoons water)
steamed rice (to serve)

Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir-fry for one minute.
Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon. If it’s not thick enough, add more cornstarch slurry (a couple teaspoons at a time) or simply let the sauce simmer and reduce a bit longer. If it’s too thick, add a bit of water. You can make these adjustments until the sauce reaches the desired consistency.
Serve over steamed rice!

Appetizer Vegetarian · Dairy-free · Salad · Vegan

Tropical fusion salad with spicy tortilla ribbons

Belinda

Recipe from magazine “Taste of Home”
Such a lovely combination on a hot summers day

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed or fresh corn, shucked
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Serrano peppers, seeded and chopped (I only use 1)
2 tbsp lime juice
1 tbsp cider vinegar
2 garlic cloves, minced
2 tsp ground ancho chili pepper, divided
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

Preheat the oven to 350°.
In a large bowl, combine the papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
Place the tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

10 minute tofu-avocado salad

Belinda

This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking. Perfect in hot weather! Recipe from food blog, “The Woks of Life”

Serves 2, but can easily be doubled

7 oz silken tofu (200g, or about half a package)
1 ripe avocado, but not “mushy” (I would get 2 avocados incase you mess up slicing it evenly)
2 cloves crushed garlic
1 tsp grated fresh ginger
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp sugar
1/2 tsp Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
1/4 tsp white pepper
2 tsp water
salt (to taste; you may not need any)
1 scallion (finely chopped)
1/4 cup toasted slivered almonds, coarsely chopped (optional)

Start by thinly slicing your silken tofu unto small squares. Also, cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices. (See picture)

Arrange alternating slices of the tofu and avocado on a serving platter.

In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water and salt to taste. Mix well to combine and drizzle over the tofu and avocado.

Garnish with the chopped scallions (and slivered almonds, if using) and serve

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Crispy and sticky chicken thighs with squashed new potatoes and tomatoes

Belinda

From Jamie Oliver.

“This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in one tray, all the beautiful flavors get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner”

1 3/4 lbs (800g) new or small potatoes

12 free-range chicken thighs , skin on, bone out

olive oil

1 bunch of fresh oregano , (30g)

extra virgin olive oil

red wine vinegar

Scrub the potatoes and put into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400°F/gas 6/200C

Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavors will infuse the potatoes.

By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.

Pick and bash up most of the oregano leaves with a pinch of salt in a pestle and mortar. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden.

Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil.

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Healthy and soothing Golden Milk

Belinda

Golden milk is rich in antioxidants, which help protect cells from damage, fight off disease and infections. It reduces inflammation and contributes to your overall health and it’s a wonderfully soothing drink.

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3 cups non-dairy milk like coconut, oat, cashew or almond or a mixture of two of them
2-3 tbsp maple syrup, or feel free to add any sweetener. (Leave out if on Whole30)
2-3 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp vanilla extract (If on Whole30, use a compliant one)
1/4 tsp ground ginger
Pinch ground cardamom
A few grinds of ground black pepper

Add all the ingredients to a saucepan, stir until well combined and cook over medium heat until hot (about 3-5 minutes). Stir occasionally.

Serve immediately or keep the leftovers in an airtight container for 3-4 days. Reheat on the stovetop or microwave until warm enough.

Asian flavors · Dairy-free · Pasta · Vegan · Vegetarian pasta

Ramen Noodles with Miso Pesto

Belinda

Recipe from Bon Appetite magazine

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

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4 cups baby spinach
2 cups cilantro leaves with tender stems
1 Tbsp. white miso
1 garlic clove
½ cup grape seed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2 5-oz. packages fresh ramen noodles (you can find them fresh at Asian grocery stores and some Whole Foods—we like the Sun Noodle brand)
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, cilantro, miso, garlic, grape seed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Divide noodles between bowls and top with sesame seeds.

Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

Dairy-free · Fish · Gluten Free

Baked halibut with lemon, tahini and pine nuts

Belinda

This is a riff on a Middle Eastern dish. Sole, cod, sea bass or snapper would work well too. Serve with warm pita bread and a nice chopped summer salad.
This is also great for a buffet.

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Serves 6

2lbs halibut fillets
1/2 tsp sea salt
1/2 tsp pepper
pinch of cayenne
2 tbsp lemon juice
3 tbsp olive oil
2 onions, thinly sliced into half-moons
1/2 cup tahini
2 cloves garlic, crushed to a paste with 1/2 tsp salt
1/2 cup lemon juice
1/2 cup old water
2 tbsp pine nuts
1 tbsp fresh parsley, coarsely chopped

Cut the fish into 2-inch chunks and toss with the salt, pepper, cayenne and 2 tbsp lemon juice. Cover and refrigerate for 1 hour.

In a large non-stick frying pan, heat the olive oil over medium-low heat. Add the onion and cook until soft and a deep golden brown, about 20 mins. Remove from the heat and set aside to drain on paper towels.

Place the tahini in a bowl. Slowly whisk in the garlic paste, lemon juice and water until smooth and creamy.
Set aside.

Preheat the oven to 375F
Lightly oil a baking dish that will hold the fish in one layer. Place the fish in the dish, cover tightly with aluminum foil and bake for 10 minutes. Remove the foil and bake for 5-10 mins longer until the fish is just cooked through.
Spread the tahini sauce over the fish.
Sprinkle with the onion, pine nuts and parsley.
Serve warm or at room temperature

Asian flavors · Dairy-free · Poultry

Easy ginger-lime chicken

Belinda

Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Recipe from the New York Times Food section

1 ½ to 2 pounds boneless, skinless chicken thighs or breasts

Kosher salt and black pepper

⅓ cup mayonnaise

1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving

1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Asian flavors · Dairy-free · Gluten Free · Vegan

Coconut-creamed corn and grains

Belinda

Recipe from Bon Appetite magazine

Turmeric, chili, coconut and chewy-nutty cooked grains balance the sweetness of fresh corn in this vegan “riff” on creamed corn.

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2 ears of corn, husked
1 Tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½” piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ cup cooked grains, such as freekeh, farro, or quinoa
½ cup unsweetened coconut milk, plus more for serving
Kosher salt
2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri
Lime wedges (for serving)

Cut kernels from corn; set aside.

Heat oil in a large nonstick skillet over medium until shimmering.
Cook chili, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes.
Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tbsp water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions.
Serve with lime wedges alongside for squeezing over.

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Sauces · Vegan

Easily the best Thai peanut sauce out there!

Belinda

Recipe from “Pinch of Yum” food blog

This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick

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Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily

1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.