Category: Dairy-free

Dairy-free · Do-ahead · Gluten Free · Holiday Food

Thanksgiving Osso Bucco

Belinda

Fabulous recipe from “Food 52”
What to make on Thanksgiving when turkey is a bit too much, when you are planning a romantic dinner for two, when your friends do not like white meat, or simply when you are up for something a little bit more adventurous than just a good old roasted bird. This is a dish that preserves the spirit of the Thanksgiving meal, without really having to do the entire thing.

Screen Shot 2019-10-15 at 11.34.01 AM

Serves 4

2lbs turkey drumsticks, cut crosswise into 1.5″ thick pieces, by your butcher.
1 finely chopped yellow onion
2 diced carrots
2 minced garlic cloves
8 diced Turkish apricots
16 dried cranberries, halved
1 cup hard cider
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt and freshly ground black pepper

Preheat oven to 325°F.
In a large cast iron casserole or Dutch oven, heat the oil over medium-high heat. Season the turkey pieces with salt and pepper and brown them nicely, about two minutes per side.
Remove the turkey from the pan. Add the onion and cook over medium heat, until the onion is very soft and slightly caramelized, for about five minutes. Add the garlic, and cook for another minute. Add the carrots and cook for another five minutes. Stir in the apricots, cranberries, allspice, cinnamon, nutmeg and cider. Place the turkey pieces back into the casserole, coat with the sauce, and bring to simmer.
Cover the casserole with a lid and put it in the oven. Cook until the meat is very tender and begins to fall of the bones, for about 2 to 2 1/2 hours. (If it becomes dry during cooking, feel free to add a bit more liquid.)
Adjust the seasoning if needed. Serve warm with mashed potatoes and the sauce spooned on top.

Chocolate · Dairy-free · Gluten Free · Poultry

Sweet and smoky Mexican chicken

Belinda

Chicken meets chocolate in this rich and distinctive dish by Ottolenghi

Screen Shot 2019-10-13 at 9.29.39 AM

Serves 6-8

2 medium red peppers
3 small cinnamon sticks, freshly ground (or, failing that, 1½ tbsp ground cinnamon)
4 chipotle chillies, soaked in boiling water for 30 minutes, drained, seeds and stalks removed
3 cloves garlic, peeled and roughly chopped
2.5 tbsp white wine vinegar
2.5 tsp soft brown sugar
2.5 fl oz olive oil
Salt and black pepper
4 lbs (1.75kg) whole chicken legs (ie with both drumsticks and thighs), skin-on
1 oz (20g) dark chocolate, finely grated
1.5 lbs (650g) baby maris peer potatoes (or other roasting potato), peeled and halved
2 medium sweet potatoes, cut into 2cm x 6cm wedges
2 medium red onions, peeled and quartered
1.5oz (10g) cilantro leaves, roughly chopped

Heat the oven to 200C/390F/gas mark 6.
Put the peppers on a baking tray and roast for 30 minutes, until the skin has blackened.
Transfer to a small bowl, cover with cling-film and set aside. Once cool enough to handle, peel the peppers, and discard the skins, seeds and stalks.
Put the pepper flesh in the small bowl of a food processor, and add the cinnamon, chili, garlic, vinegar, sugar, three tablespoons of the oil, a teaspoon and half of salt and three tablespoons of water.
Blitz for a minute, until smooth, then transfer to a large bowl. Add the chicken legs and chocolate, and mix to coat.
Put both types of potato in a separate large bowl with the onions, the remaining oil, half a teaspoon of salt and a good grind of pepper.
Mix well, combine with the chicken, then tip everything on to a large 12″ (30cm) x 16″ (40cm) baking tray.
Arrange the chicken skin-side up and roast for about 50 minutes, until the chicken and vegetables are cook

Asian flavors · Dairy-free · Gluten Free · Holiday Food · Meat

Roast pork belly with apple, soy and ginger

Belinda

This is a wonderful and simple recipe from the one and only Yotam Ottolenghi

The flavors in this dish are inspired by Filipino pork adobo, in which the meat is cooked in a sweet and vinegary, soy-based sauce. Here, I use apple juice, apple vinegar and whole apples to cut through that richness. Don’t be put off by the long cooking time – once everything’s in the oven, it’s mostly just a waiting game. Serve with plain rice.

Screen Shot 2019-10-13 at 9.16.00 AM

Prep 15 min
Cook 2 hr 30 min
Serves 4

1 whole pork belly joint (800-900g), boneless
Flaked sea salt
1½ tbsp olive oil
1 large onion, peeled and cut into 6 wedges
12 garlic cloves, peeled
2 oz (40g) fresh ginger, peeled and roughly chopped
4 whole star anise
3 bay leaves
3 fl oz (90ml) soy sauce
8 fl oz (250ml) chicken stock
8 fl oz (250ml) unsweetened apple juice (I use a cloudy variety)
3oz (70ml) apple cider vinegar
2 tbsp caster sugar
1 tsp black peppercorns, crushed
3 medium Pink Lady apples (400g), cored and cut into quarters
2 spring onions, thinly sliced

Heat the oven to 185C (165C fan)/365F/gas 4½. Use a small, sharp knife to score the skin of the pork in a cross-hatch pattern spaced roughly 1½cm apart, then rub a teaspoon of flaked salt into the skin, push it down into the slashes.

Put the oil in a large ovenproof saute pan on a medium-high heat, then fry the onion, stirring, for three minutes, just to soften. Add the garlic, ginger, star anise and bay leaves, and cook, stirring occasionally, until the vegetables are lightly colored – another three minutes.
Add the soy, stock, apple juice, vinegar, sugar and black peppercorns, and bring to a simmer.

Take off the heat and lay in the pork, skin side up, taking care not to get the skin wet (it should not at any stage be submerged in liquid). Transfer to the oven, roast for 90 minutes, then remove and arrange the apples around the pork, stirring gently to coat them in the sauce and again taking care not to get any liquid on the skin. Return to the oven for 30 minutes, or until the apples have softened but still retain their shape, and the pork is deeply golden.

Gently lift the pork on to a board, leave to rest for 10-15 minutes, then cut into 1½cm-thick slices. To serve, transfer the contents of the saute pan to a serving dish with a lip, lay the pork slices on top and sprinkle with the spring onions.

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

Roasted carrot dip

Belinda

This recipe is from the “Ochre Bakery” in Detroit
Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.

Screen Shot 2019-09-22 at 3.49.20 PM

½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Do Ahead: Dip can be made 1 week ahead. Cover and chill.

Appetizer Vegetarian · Dairy-free · Vegetable sides

Sticky miso and tahini eggplant wedges

Belinda

Gooey caramelized miso and sesame-baked aubergine wedges are finished with the sweet-sour tang of pomegranate molasses to make this more-ish vegetarian side dish. From “Delicious” magazine.

Screen Shot 2019-08-05 at 10.25.23 AM

2 medium eggplants, cut lengthways into wedges
Olive oil to drizzle
2 tbsp sesame seeds
2-3 tbsp pomegranate molasses (from the world food section of large supermarkets)
Large handful fresh cilantro, roughly chopped
Handful fresh mint leaves, roughly chopped
Greek yogurt to serve (optional)

For the dressing

3 tbsp white miso paste
3 tbsp toasted sesame oil
2 tbsp honey
2 tbsp tahini
Juice 1 lemon

Heat the oven to 400F.
Mix all the dressing ingredients together in a large bowl, then add the eggplants wedges and toss to coat well.
Transfer the eggplants and dressing to a large roasting tray, drizzle over a little oil and season with salt and ground black pepper.
Roast the eggplants for 35-40 minutes until golden, sticky and soft.
Meanwhile, toast the sesame seeds briefly in a dry frying pan until pale golden. When the wedges are cooked, arrange on a serving platter.
Drizzle with the pomegranate molasses and scatter over the sesame seeds and fresh chopped herbs.
Serve with a dollop of yogurt if you like.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegan · Vegetable sides

Eggplant puree with quick pickled cucumber, tahini and soy

Belinda

Yotam Ottolenghi’s light, summery recipe with oodles of flavor.

“Cutting the aubergines in half and roasting them in the oven is a nifty trick if you don’t have a griddle pan or simply want to avoid a smoky kitchen. But by all means cook them on an outdoor barbecue if you’re looking for some serious smoke.”

Screen Shot 2019-07-29 at 4.27.48 PM

Serves 4

1 medium cucumber, peeled, deseeded and cut into 1½cm cubes
1 green chili, finely sliced into rounds, seeds and all
1 lime – shave off 4 thin strips of peel, then cut into wedges, to serve
2 tbsp rice vinegar
Salt

4 medium eggplants, cut in half lengthways
4½ tbsp olive oil
1 small garlic clove, peeled and crushed
3 tbsp mint leaves, roughly torn
½ tsp nigella seeds

For the tahini soy dressing
2 tbsp tahini
2 tsp soy sauce, plus 1 tbsp extra to serve
2 tsp mirin
2 tsp rice-wine vinegar

Heat the oven to its highest setting – around 230C fan. Mix the cucumber and chili with the lime peel, vinegar and a quarter-teaspoon of salt, and leave to pickle for at least an hour.

Cut deep cross-hatches into the flesh side of each eggplant half, season with three tablespoons of the olive oil and half a teaspoon of salt, and lay cut side up on an oven tray lined with greaseproof paper. Roast for 40 minutes, until soft and well browned, then transfer to a large bowl, cover with clingfilm and leave to soften for 20 minutes.

While the eggplant is roasting, whisk all the dressing ingredients with two teaspoons of water until you have a very smooth sauce (it might seize up a bit at first, but will become smooth as you whisk).

Scoop out the eggplant flesh into a clean bowl – discard the skin and stalks. Add the garlic, the pickling liquid from the cucumbers and an eighth of a teaspoon of salt, and stir everything together. Spread the eggplant mixture on a platter, then drizzle over the dressing, followed by the remaining tablespoon and a half of olive oil and the final tablespoon of soy sauce.

Remove and discard the lime skin from the pickle, then spoon the pickled cucumbers and chilies on top.
Finish with the mint and nigella seeds, and serve with the lime wedges for squeezing over.

Dairy-free · Pasta · Vegetarian pasta

Spaghetti with no-cook puttanesca sauce

Belinda

This recipe is by Andy Baraghani from the magazine “Bon Appetite”

Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.

 Screen Shot 2019-07-25 at 7.18.51 AM

2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
2 garlic cloves, finely grated, or crushed
1 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
1½ cups cherry tomatoes, halved
1 cup Castelvetrano olives, pits removed and chopped
2 tbsp drained capers
¼ cup extra-virgin olive oil, plus more for drizzling
12 oz. spaghetti
¼ cup finely chopped parsley (or you can use fresh basil)
3 tbsp unsalted butter, cut into pieces

Pulse the beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer the sauce to a large bowl and mix in the cherry tomatoes, olives, capers, and ¼ cup oil.

Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving ¼ cup pasta cooking liquid.

Add the pasta, parsley, and butter to the sauce.
Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta.
Divide among bowls and drizzle with more oil.

Dairy-free · Dessert · Do-ahead · Gluten Free · Icecream

Gin and tonic ice lollies

Belinda

What could be more fun and refreshing to serve on these hot summer days?

Screen Shot 2019-07-23 at 2.54.45 PM

4oz superfine (caster) sugar
3 fl oz Gin
7 fl oz tonic water
Juice of 3-4 limes
6-12 slices of fresh lime
12-18 fresh mint leaves

Place the sugar and 3 fl oz water in a saucepan over a low/medium heat until the sugar has dissolved – be careful not to let it boil. Leave to cool completely.

When cool, pour the syrup into a pitcher and add the lime juice, gin and tonic water and stir well.

Take six 2.5 oz lolly moulds and add a slice or two of lime and 2-3 mint leaves to each, then top up with the lolly mixture.
Add the sticks and freeze until solid – overnight is best.

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

Whipped coconut cream

Belinda

I am posting this because whipped coconut cream is a far superior replacement to whipped cream and it’s non-dairy.

Screen Shot 2019-07-21 at 2.11.10 PM

You have to be careful which brand of coconut milk or cream you use as some just don’t whip up very well.
Here are the top 4 brands;
Savoy Coconut Cream,
Nature’s Charm Coco whipping cream
365 Whole Foods Organic coconut milk
Native Forest organic coconut milk classic
Screen Shot 2019-07-21 at 2.13.04 PM

Tips for perfect coconut whipped cream
Select a good quality brand of coconut milk (see recommendations above).
Chill overnight, not in the freezer for best results.
Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
Use immediately, OR (my preferred) make ahead and chill for 4 hours + where it will firm up even more!
Keep it sugar free by adding a little stevia to taste!

Makes 6 (1/4 cup) servings:
Keeps 1-2 weeks in the fridge

1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best!)
1/4 – 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
1/2 tsp vanilla extract (optional)

Chill your coconut cream or coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream.
It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

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

Chilled corn and coconut soup with crab garnish

Belinda

This is a super soup for the hot summer months and makes a welcome change to gazpacho. It is also vegan if you leave off the crab topping, as in this photo.

Screen Shot 2019-07-17 at 3.59.37 PM

Serves 6

4 tbsp Grapeseed Oil
1 White Onion, medium dice
1 Fennel Bulb, medium dice
1 Carrot, peeled and sliced
2 Garlic Cloves, rough chopped
1 Serrano Pepper, seeded and rough chopped
4 cups Sweet Corn Kernels
16 oz Coconut Milk
16 oz Vegetable Stock
1 Star Anise
2 sprigs fresh Tarragon
3 Tbsp Lime Juice
Salt, to taste
Freshly Ground Black Pepper, to taste

For Garnish:
6 oz Jumbo Lump Crab Meat, picked
1 tbsp Shallot, minced
1 tsp Serrano Pepper, minced
2 tbsp Extra Virgin Olive Oil
Lime Juice, to taste
Salt, to taste

Heat the grapeseed oil over medium-high heat.
Sweat the onion until translucent, add the carrot and fennel, continue to sweat until they begin to soften.
Add the garlic and serrano pepper, sweat until fragrant.
Add the corn kernels and cook, stirring occasionally until they begin to caramelize.
Add the coconut milk and vegetable stock, whisk together and bring to a simmer. Add the star anise and tarragon.
Simmer, stirring occasionally, until the corn is tender – about 20-30 minutes.

Transfer the soup to a blender, not filling more than halfway at a time.
Cover the top with a kitchen towel and start blending slowly, gradually increasing to high speed.
Puree until smooth, adjust the seasoning to taste.
Continue to puree soup in batches.
Strain through a fine sieve into clean pot or bowl, using the back of a ladle to help push it through.
Discard the solids.
Adjust the seasoning with salt and pepper.
Chill the soup for 6 hours to overnight.
Stir in the lime juice when ready to serve.

Garnish

Toss the crab, shallot, and serrano peppers in extra virgin olive oil, lime juice, and salt.
Divide the soup into 6 bowls.
Garnish each serving crab salad and serve immediately.