Category: Dairy-free

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.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free · Whole30 compliant

Indian prawns with zucchini and coriander

Belinda

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

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Serves 4
2 tbsp vegetable oil
3 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp roasted ground coriander
1 1/2 tsp roasted ground cumin
1/2 tsp turmeric
3/4 tsp salt(Taste at the end and add more if needed)
1lb medium prawns, peeled and deveined
1/2 cup coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat.
Add the zucchini, onion, ginger, Jalapeno and garlic.
Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.
Add the ground coriander, cumin, turmeric and salt.
Stir until the spices are fragrant, about 30 seconds.
Add the prawns. Cook until the prawns begins to turn opaque, about 1 minute.
Add the coconut cream and lemon juice and bring to the boil.
Cook until thickened, 1 to 2 minutes.
Stir in the cilantro and serve immediately with the rice

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

EASY lentil curry

Belinda

Recipe from food blog, “Contentedness Cooking”

This lentil curry is so very tasty, packed with aromatic spices, creamy, satisfying and protein rich.
Using steamed, vacuum packed lentils makes it a great time- saver.
It is lovely over rice, roasted sweet potato, quinoa or pasta, and even pickiest people will eat this.

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1 x 1 lb pack vacuum-pack green lentils. (Trader Joes sells these))
5 large cloves garlic, minced
1.5 cup onions, diced
4 tbsp butter
3/4 cup full fat coconut milk or coconut cream for extra creaminess
2 cups cherry tomatoes, halved
1/2 cup crushed tomatoes
2 heaped cups chopped fresh spinach
1 tbsp Madras curry powder
1/2 tsp mustard powder
1 1/2 tsp ground  roasted cumin
1/2 tsp ground ginger or 1 tbsp fresh ginger, grated
A good handful of chopped cilantro,  but you only have parsley, that works too
Salt and pepper to taste

In a large pan, melt the butter, add onions and garlic and fry for around 7 minutes. Add the ginger, curry powder, cumin and mustard powder and blend well together, allowing the spices oils to come out

Add the lentils, crushed tomatoes and tomato halves to the onions and season with salt and pepper. Cook for 8 minutes more on medium heat.

Add the coconut milk/cream, spinach and chopped cilantro/parsley and let simmer for a few more minutes until well blended. Make sure the onions are tender and the cherry tomato halves are soft before serving. You might have to let it simmer gently for another 15-20 minutes. Add salt and pepper to taste before serving.

Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Simple and delicious beet gazpacho

Belinda

This recipe is from the lovely food blog, “Feasting at home”

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You don’t have to be precise with these ingredients, they are more of a guide. I wasn’t, and it turned out beautifully. I like a little more sherry vinegar as it has a sweetness to it, and I roasted my beets instead of boiling them.

1lb beets (4 medium beets, smaller than a tennis ball, about 3 inches in diameter)
1/2 cup red onion, finely diced, divided
2-3 cups chilled vegetable or chicken broth
2 garlic cloves ( 1 large or 2 two small)
3-4 small Turkish cucumbers, divided
½ cup fresh dill, divided
2 tbsp sherry vinegar, plus more to taste
½ tsp kosher salt, more to taste
¼ tsp fresh pepper

Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream

Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill the beets.

Once the beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 cups of broth.

Add the half of the chopped onion (about 1/4 cup), 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill (saving some for garnish).
Blend until very smooth.
Taste and adjust salt and vinegar. You may want to add more broth, or any of the other ingredients. It’s worth playing with until you get just the flavor you want.
Place in the refrigerator until ready to serve.

Prep the garnishes.
Finely dice remaining beets, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls.
Top with with the garnishes.
Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

Appetizers · Asian flavors · Dairy-free · Fish

Sesame prawn toasts

Belinda

I just love these and they’re much easier to make than you think.

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8oz (200g) prawns, deveined, peeled and cleaned
1 clove garlic, roughly chopped
1 tsp fresh ginger, grated
1 egg white
½ tsp golden caster sugar (superfine)
1 tsp light soy sauce, plus extra to serve
2 scallions, very finely chopped
3 slices white sourdough bread, crusts removed
Sesame oil, for brushing
1 egg, lightly beaten
4oz (100g) sesame seeds
groundnut or sunflower oil for shallow frying

Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.

Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.

Heat ½ inch to 1 inch (2-3cm) oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through.

Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

Smokey cauliflower hummus

Belinda

One can never have enough cauliflower recipes, especially when they come out like this!

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Makes about 2 cups (serving size: 2 tbsp.)

1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4.5 tbsp extra-virgin olive oil
About 1 tsp. smoked paprika
2 tsp kosher salt, divide
½ tsp ground cumin ( I roast mine then grind it, as it’s much more flavorful this way)
¼ tsp red chile flakes
2 garlic cloves, smashed and peeled
About 2 tbsp lemon juice
3 1/2 tablespoons well-stirred tahini

Preheat oven to 450°.
Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic.
Toss to coat thoroughly.
Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini and remaining 1 1/2 tsp. salt.
Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Make ahead: Up to 3 days, chilled airtight.

Dairy-free · Gluten Free · Meat

Roast pork tenderloin with stir-fry cabbage and spiced figs

Belinda

Recipe by Nigel Slater

This is so lovely with the spiced cabbage and red onion stir-fry.

roast pork with figs Nigel Slater

Serves 3

1lb pork tenderloin, silver-skin removed
3 tbsp olive oil
1 large red onion
1 heaped tsp cumin seeds ( love to roast my cumin before using)
1 heaped tsp coriander seeds
8 green cardamom pods
3/4 lb cabbage leaves
6-8 fresh figs
6 tbsp white vermouth

Make sure the tenderloin is dry to the touch, patting it with kitchen paper if not, then season generously with salt and black pepper.
Warm the olive oil in a roasting tin over a moderate to high heat then add the pork and brown lightly, turning it from time to time so all sides color to an even toasty brown. About 6 or 7 minutes.
Remove the roasting tin from the heat, lift out the pork and leave to rest under a large upturned bowl or a piece of foil.

Peel and thinly slice the red onion. Place the roasting tin over a moderate heat, add the onion to the fat and oil already in the tin, then leave to cook over a moderate heat, with an occasional stir, for 15-20 minutes, until soft and sweet.

Put the cumin and coriander seeds in a mortar. Crack the cardamom pods, extract the tiny brown seeds from within and add them to the spices. Pound to a coarse powder with a pestle. (A spice mill will do it even more quickly.)
Stir the ground spices into the onion and continue cooking.

Wash and dry the cabbage leaves, then stack one on top of another and roll them up. Now shred them into ribbons about 1/8 ” thick. Stir the cabbage into the onion, tossing well with 2 spoons or a pair of tongs, to mix everything thoroughly.

Slice the pork into 1″ (3cm) thick pieces.
Cut the figs into quarters, depending on their size.
As soon as the cabbage has wilted – about 2 minutes – remove the mix to a warm serving dish and cover.
Pour the white vermouth into the pan and let it bubble furiously for 30 seconds, then return the slices of pork and their resting juices, along with the figs, to the pan and continue cooking for 3-4 minutes.
Spoon the meat, figs and juices over the cabbage and onions and serve.

Dairy-free · lentils · Salad · Vegan

Moroccan farro salad

Belinda

This healthy vegan farro salad, infused with Moroccan spices can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

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Serves 6-8

1/2 cup chopped red onion
4 cups cooked farro, (I cook it in chicken or vegetable broth to give it more flavor)
2 cups celery, chopped
1 cup dried apricots, chopped
1/4 cup almonds, chopped or slivered, toasted
1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
Zest and juice of one orange

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup sherry vinegar or apple cider vinegar
3 garlic cloves, crushed
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1.5 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to package directions (see notes, feel free to do ahead)
When cool, place the farro, celery, apricots, almonds, onions, herbs and orange zest in a large bowl. Juice the orange and add to the salad.
Mix the dressing ingredients into the bowl. Toss with salad ingredients.
Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This is will keep 4 days in the fridge.