Category: Dairy-free

Appetizers · Dairy-free · Fish · Gluten Free

Halibut and rhubarb ceviche with salted almonds

Belinda

Ceviche is a Latin American dish of fresh raw fish dressed in an acidic marinade – known as tiger’s milk – made from citrus juice, cilantro (coriander) stalks and chili (although there are many variations). This version uses the natural tartness of rhubarb to add a fruity twist, along with that gorgeous rosy hue.
Halibut is used in this recipe for its meaty texture, but any white fish works.

Serves 2

50g rhubarb
Juice 1 lemon
Juice 1 lime
¼ bunch fresh cilantro, stalks and leaves separated
1 green jalapeno chili, halved through its centre
¼ red onion
2 tbsp salted almonds
350g skinless halibut fillet

Roughly chop the rhubarb and put in a blender with the lemon and lime juice. Whizz until smooth, then transfer to a bowl and add the cilantro stalks, the top half of the chili and a pinch of salt. Leave in the fridge to infuse for at least 30 minutes but ideally 1 hour.
Finely slice the onion and put in a bowl of cold water to crisp up. Finely slice the remaining chili into rings and roughly chop the coriander leaves and almonds. Cut the halibut into roughly 2cm chunks and put in a large bowl.
Once the ceviche dressing has infused, strain it through a fine sieve and discard the chili and cilantro stalks.
Pour the liquid over the halibut, then stir in the chopped cilantro leaves, drained red onion, sliced chili and salted almonds. Leave for 5 minutes so the acid in the marinade begins to ‘cook’ the fish and turn it opaque, then divide between 2 serving dishes.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free · Rice

Killer crack salmon muffins

Belinda


Makes 12

3 sheets nori paper
1½ cups cooked sushi rice, fully cooled

Killer crack salmon:
1 lb salmon, skin removed + cubed small
2 tbs olive oil
1 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs honey
1 tbs ginger
3 cloves garlic, minced
1 tbs sesame seeds
2 scallions, diced
Glaze:
1 tbs toasted sesame oil
2 tbs honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds
Optional toppings:
sliced scallions, shredded carrots

Preheat your oven 400℉. Grab scissors and cut your nori sheets into 4 equal squares.
In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Whisk together all the ingredients for the glaze. Taste and adjust if needed.

Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.

Asian flavors · Curry · Dairy-free · Soup

Slow-cooker chicken laksa noodle soup

Belinda

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat.

Serves 4
Cooking time 6 hours

2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
6 hard-boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chili, finely sliced, to serve

Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker

Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.

Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.

Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.

In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Divide those among the serving bowls.

Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roast potatoes with green sauce and tahini

Belinda

Recipe by Yotam Ottolenghi

Serves 4-6
1.5kg Yukon Gold potatoes (or other floury, golden potato), peeled and cut into 5 cm (1.5″) chunks
20g parsley, leaves picked
10g basil, leaves picked
10g mint, leaves picked
1 garlic clove, peeled and finely grated
180ml olive oil
1 tbsp capers
1 tsp dijon mustard
2 tbsp white wine vinegar
55g tahini
1 tsp cumin seeds, toasted, lightly crushed in a pestle and mortar
Fine sea salt

Preheat the oven to 220C (425F)
Bring a medium pot of well salted water to a boil. Add the potatoes and cook for 6 minutes, just until the outsides have softened but are not cooked through the centre.
Meanwhile, place 80 ml of oil in a large 40 x 30cm (11″ by 15″) shallow roasting tray and put in the oven to heat up.
Once the potatoes are ready, strain them through a colander in the sink. Transfer the potatoes into the saucepan and wait 30 seconds for the moisture to evaporate, then shake the saucepan to fluff up the potatoes.

Using a kitchen cloth carefully remove the roasting tray from the oven and place on a flat heat proof surface, then transfer the potatoes onto the tray with the hot oil. Spread the potatoes evenly on the tray, making sure they do not touch, then roast for 30-40 minutes. Using tongs, turn the potatoes every 10 minutes until they turn golden and crispy all over.
Meanwhile, place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in the remaining 100 ml of oil. Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine.
Next make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add more water, 1 teaspoon at a time, if necessary; you want it smooth and pourable. You can add cumin or garlic to this if you want more flavor.

Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
To serve, transfer the potatoes onto a lipped serving platter. Drizzle the remaining green sauce over the top, and the tahini sauce, then sprinkle the cumin over the top.

Appetizer Vegetarian · Dairy-free · Gluten Free

Skordalia (Greek garlic dip)

Belinda

This is a super dip to have with raw veggies or warm pita bread
1 lb yellow potatoes
2 tbsp + 1 teaspoon kosher salt
12 cloves garlic (about one head), roughly chopped
½ cup + 1 tablespoon olive oil
½ cup slivered almonds
zest and juice of one lemon
pinch of freshly ground black pepper
optional garnish – 1 tablespoon parsley, finely chopped
to serve alongside – cucumbers, radishes, carrots, or crusty bread

Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until fork-tender.
Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
Add the potatoes and olive oil to the food processor and blend until smooth.
Transfer to a bowl or plate and top with an additional drizzle of olive oil, salt, pepper, and parsley, if desired.
Serve with a medley of veggies or warm bread.

Dairy-free · Fruit · Gluten Free · Salad

Greek -style watermelon salad

Belinda


Recipe adapted from Mark Bittman’s

“It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.

Serves 4

3 cups cubed watermelon (don’t buy pre-cubed as it’s too mushy)
2 large ripe vine tomatoes
1 medium English cucumber
1 small red onion
1/2 cup pitted Kalamata olives, halved
1/2 cup crumbled Greek feta
A good handful each of chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Optional extras- chopped basil & toasted pine-nuts

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta; and the chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and taste/adjust for seasoning before serving.

PS This recipe does not keep too long, as the watermelon will get mushy pretty fast.

Dairy-free · Do-ahead · Nuts · Salad

Shredded Brussels sprout salad with hazelnuts, dates and apple

Belinda

This easy healthy vegan salad has a delicious combination of flavors and can be made ahead, as long as you keep it in the fridge.
It is very versatile, and I have mentioned a lot of optional add-ins, so play with it and enjoy!

1lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
3/4 cup chopped seedless dates
1/4 C finely diced red onion
1-2 Honeycrisp apples, peeled and chopped

Dressing
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C Real Maple syrup or honey
1 tbsp Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper- plus more to taste
Cracked pepper to taste
Orange zest of one orange

Optional add-ins
Shaved parmesan cheese
1/2 cup roasted sunflowers seeds
3/4 cup dried cranberries
toasted slivered almonds
Chopped chives

Very finely slice (shred) the Brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends. Place in a bowl.
Slice dates…this is a little of a chore, be patient, add to bowl.
Add the roasted hazelnuts to the bowl. (Some people like them chopped, but I love them whole)
Finely dice a 1/4 cup of a red onion, add to bowl.
Peel and chop the apple and add to the bowl

For the dressing
In a small bowl – whisk the oil, vinegar, maple syrup, salt, cayenne and pepper.
Pour the dressing over salad and mix in well.
Mix in orange zest saving a little for the top as garnish.

* If making ahead of time, keep the sliced Brussels sprouts in the fridge until needed, otherwise they will wilt

Asian flavors · Dairy-free · Meat · Pasta · Vegan

Stir-Fried Udon Noodles With Pork and Scallions

Belinda

Recipe from Bon Appetite Magazine

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. (You might recognize the combination from teriyaki recipes.) It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

If you don’t have mirin in your pantry already, it’s easily found in many larger grocery stores, East Asian markets, and online. Some brands may be labeled “aji-mirin.” This common product is an imitation of true mirin (the name translates to “tastes like mirin”). Whatever you find will be delicious in this recipe, but if you spot hon-mirin (a.k.a. true mirin, which is quite a bit more expensive) it makes the dish even more special.

This is a weeknight-ready, quick-fire udon noodle recipe, so prepping your ingredients before you start cooking is a smart move. See the step-by-step instructions here.

Serves 4

2 tbsp avocado or vegetable oil, divided
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 7-oz packages instant udon noodles, flavor packets discarded
2 tsp toasted sesame oil
8 oz ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
2 tsp finely grated fresh ginger (from a 1-inch knob)
1 tsp crushed red pepper flakes
⅓ cup mirin
⅓ cup soy sauce
1 tbsp toasted sesame seeds, plus more for serving

Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Step 2

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions.
Top with more sesame seeds before serving.

Asian flavors · Dairy-free · Gluten Free · lentils · Soup

Curried lentil soup

Belinda

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Recipe from Yotam Ottolenghi

Serves 4

2 tbsp virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1 tbsp medium curry powder
¼ tsp crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.