Category: Dairy-free

Dairy-free · Fish · Gluten Free · Soup · Whole30 compliant

Paleo/Whole 30-friendly triple seafood chowder

Belinda

This is Paleo/Whole 30-friendly and the creaminess comes from the gorgeous and sumptuous coconut cream.
This is a wonderful recipe from the blog “Crazed, Enthused”

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Serves 4

2 tbsp olive oil
2 cups diced yellow onion
1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
3 ribs celery, finely chopped
2 large carrots, finely chopped
3/4 tsp sea salt, divided
1 bay leaf
1 cup coconut cream
2 cups Beef, Fish or Pork broth
8oz salmon, cubed
8oz pre-cooked shrimp, tails removed
3.5 oz can smoked kippers
1 tsp chopped fresh thyme
1/2 tsp dried dill
1/2 tsp dried basil
1/3 cup packed finely chopped parsley
1 tsp lemon zest
1/2 lemon, juice

Heat the olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
Add the coconut cream and broth to the pot and bring to a low boil.
Stir in the salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt.
Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
Stir in the parsley, lemon zest and lemon juice.
Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

Dairy-free · Fish · Gluten Free · Whole30 compliant

Marinated halibut with spiced eggplants

Belinda

I am continuing the “clean-eating” recipes so we can regain our svelte bodies after the Christmas Season!
Another beauty from Gordon Ramsay

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Serves 4

4 skinless halibut fillets, about 5oz each
3 tbsp olive oil
salt and black pepper
3/4 tsp ground turmeric

SPICED EGGPLANTS
3 large eggplants
5 tbsp olive oil
3 large onions, peeled and finely sliced
2 tsp ground cumin
3 plum tomatoes, skinned, deseeded and chopped
5 oz sultanas, soaked in hot water for 10 minutes
2 tbsp lemon juice, to taste
handful of basil leaves, torn

Lay the fish in a shallow dish and drizzle over the olive oil. Sprinkle with pepper and the turmeric, and rub all over to coat evenly. Cover with cling film and leave to marinade in the fridge for a few hours or at least 20 minutes.

Heat the oven to 400F. Cut the eggplants into 1 inch chunks, sprinkle with salt and leave to stand in a colander set over a bowl for 20 minutes. (Doing this prevents them from absorbing as much oil during cooking.)

Rinse the eggplants to remove the salt, drain well and pat dry with kitchen paper. Toss them in a large baking tray with some black pepper and about 2 – 3 tbsp olive oil. Bake for about 20 – 25 minutes until the aubergines are soft.

Meanwhile, heat the remaining 2 tbsp olive oil in a pan. Add the onions and some seasoning and sweat over a medium heat for 8 – 10 minutes until soft. Add the cumin and fry for a few more minutes until the onions are lightly caramelized.
Take off the heat. When the eggplants are ready, add them to the onions with the tomatoes, sultanas, lemon juice and salt and pepper to taste.

To cook the fish, heat a large non-stick frying pan and fry the fish fillets for 2 minutes on each side – they should feel just firm when lightly pressed.
Leave to rest for a minute or two, while you reheat the spiced eggplants.
Pile these onto warm plates and top with the halibut fillets.
Scatter the basil around and drizzle over a little turmeric oil from the pan.

Appetizers · Dairy-free · Fish · Gluten Free · Salad · Whole30 compliant

Smoked trout, orange and wild arugula salad

Belinda

This is such a simple, but flavorful salad from Gordon Ramsay.

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Serves 4

3 oranges
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
7oz wild arugula (rocket) leaves, washed
2 hot smoked trout fillets, about 4 oz each

To segment the oranges, cut off the top and bottom of one and stand it upright on a board.
Cut along the curve of the fruit to remove the skin and white pith., exposing the flesh. Now hold the orange over a sieve set on top of a bowl and cut out the segments, letting each one drop into the sieve as you go along. Finally, squeeze the membrane over the sieve to extract as much juice as possible.
Repeat with the remaining oranges, then tip the segments into another bowl.

For the dressing, add the olive oil and a little seasoning to the orange juice that you’ve collected in the bowl and whisk to combine.

Add the rocket to the orange segments, then flake the smoked trout into the bowl.
Add the dressing and toss gently with your hands.
Pile onto individual plates and serve.

Dairy-free · Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Charred Cauliflower With Anchovies, Capers and Olives

Belinda

This deeply versatile recipe from the New York Times is essentially a baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

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1 medium cauliflower (about 1 1/2 lbs)
Salt and pepper
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
½ cup roughly chopped good-quality green or black olives
1 tbsp capers, rinsed, patted dry and roughly chopped
¼ cup extra-virgin olive oil, plus more for drizzling
2 tbsp lemon juice
1 tsp grated lemon zest
½ tsp red-pepper flakes, or to taste
½ cup roughly chopped parsley
3 tbsp chopped scallions

Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.

Salt the boiling water generously and add the chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.

In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.

Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.

Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)

To finish, heat the oven to 450 F.
Bake the cauliflower, uncovered, for about 20 minutes, until the top is browned and beginning to char in some places.
(For extra char, place dish under broiler for 1 to 2 minutes.)
Remove from the oven and let cool for 5 to 10 minutes.
Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Dairy-free · Salad · Vegan · Whole30 compliant

Moroccan Carrot Salad with Harissa and Avocado

Belinda

This recipe is from the food blog “Alexandra Cooks” and is such a lovely combination of flavors and textures, especially served with garlic rubbed ciabatta toast.

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3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled
1 tsp cumin seeds
2 cloves of garlic, minced
Harissa to taste, I use about 1/4 cup of homemade Harissa, but I suggest starting with a teaspoon if using store-bought.
1/2 tsp sugar
½ tsp kosher salt
1/4 cup olive oil
3 tbsp lemon juice (from about 1 lemon)
½ cup finely chopped flat leaf parsley or cilantro or a mix of the two
1 avocado, halved and thinly sliced

Send the carrots down the chute of your food processor with the shredder attachment in place. Transfer shredded carrots to a large bowl. Alternatively, coarsely grate with a box grater.

In a small saucepan, toast the cumin seeds over medium heat until they begin to darken and smell fragrant. Add the garlic, Harissa, sugar, salt, and olive oil, and bring to a sizzle. Cook until fragrant, about one to two minutes. Remove pan from the heat and add the lemon juice.

Pour the dressing over the carrots and mix. Add the herbs and mix again.
Add the avocado, if using, and toss again. Serve immediately or let stand for an hour or so before serving.

Note: If you would like to make this ahead of time, hold the avocado until just before serving.

Dairy-free · Gluten Free · Grains · Rice · Vegan

Moroccan rice with Harissa, dates and orange

Belinda

Enjoy this flavorful, exotic rice dish from the food blog, “Alexandra’s Kitchen”
The combination of the dates and orange gives the rice that wonderful Moroccan aroma.

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3 tbsp olive oil
1 onion, finely chopped
1/2 tsp kosher salt plus more to taste
3 cloves garlic, minced
1 bay leaf
2 tbsp harissa
1 cup basmati rice, rinsed until water runs clear (do not use brown rice)
6 Medjool dates, pitted and diced
1 orange, zested and juiced

In a large skillet over high heat, heat the oil until it shimmers. Add the onions and reduce the heat to medium.
Add a pinch of salt, and sauté until the onions are soft and translucent, about 5 minutes.
Add the garlic and bay leaf to the onions, and cook for another minute more. Add the harissa. Stir to incorporate.
Add the rice and stir for another minute or until each grain is glistening. Add the dates and the orange zest.
Squeeze the orange into a liquid measure and add enough water to create 1 and 1/3 cups liquid. Add 1/2 teaspoon salt to the pan. Stir to combine.
Bring to a simmer, cover the pan, turn heat to low, and cook for 20 minutes.
Let stand for 10 minutes before fluffing with a fork. There should be a bit of nice caramelization on the bottom of the pan — I like to scrape this up and incorporate it into the rice.
Serve immediately.

Dairy-free · Gluten Free · Meat · Rice

Spiced beef and rice pilaf

Belinda

The food blog “Matters of the Belly” is super. Noha is Egyptian and lives in Australia. Well worth signing up, if you love Middle Eastern food.

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Serves: 6

3 tbsp. olive oil
1 onion, finely chopped
3 cloves garlic, minced
1lb lean ground beef
1 tsp. ground cinnamon
1 tsp. mixed spice (any general mixed spice will work)
1 tsp. ground turmeric
½ tsp. ground cardamom
¼ tsp. ground nutmeg
2.5 cups basmati rice
4 cups beef stock
7oz frozen peas
4 oz toasted almonds (blanched whole, or flaked, or slivered)
4 oz raisins
2 oz barberries (optional if you can find them)*
salt & pepper to taste
half a bunch of fresh parsley, roughly chopped

Place the oil, onion & garlic into a large pan on medium heat (use a pan that is nice and wide, moderately deep and has a tight fitting lid). Cook, stirring, for 5 minutes until softened.

Turn the heat up to high, add the ground beef and cook, stirring frequently to break up the beef, until it’s starting to brown, about 5 minutes.

Add the spices and cook a further 2 minutes till the spices are fragrant.

Add the rice and stir for a minute to evenly distribute the ingredients; get all the rice grains nicely coated in spices & oil, then add the stock.

Bring to a simmer, then turn down the heat to the lowest possible setting and place the lid on the pot. Leave it covered for 10 minutes.

Take the lid off, add the peas, almonds, raisins & barberries (if using), scattering them onto the surface of the rice, then put the lid back on and let it cook a further 5 minutes.

Take the lid off and use a fork to fluff up the rice. Have a taste and adjust seasoning if needed. Top with the chopped parsley & serve right away.

NOTES
*Barberries are a lovely Persian sour berry that can be found dried in most specialty Middle Eastern stores. It gives nice tangy pops of flavor and color, but the recipe will work absolutely fine without it!
Feel free to change the type of nut and dried fruit in this recipe, such as hazelnuts, pine nuts, chopped dried apricot or prunes etc.

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

Carrot gazpacho with lemongrass

Belinda

This recipe is from the first cookbook of the lovely food blog, “Love & lemons” #loveandlemons
It combines all my favorite flavors and is so easy to prepare.

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Serves 4

1 stalk lemongrass
16 oz carrots, peeled and sliced, about 2 bunches
1 (14-oz) can light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp sherry vinegar
1 tsp red curry paste or freshly minced ginger
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, toasted pepitas, microgreens

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first several layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth.
If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.

Dairy-free · Gluten Free · Vegan · Vegetable sides

Warm salad of roasted carrots with cilantro avocado sauce and chili salt

Belinda

Matt Wilkinson is known for his adventurous salads and this one is a beauty. The caramelized roasted carrots sit on the colorful, creamy cilantro/avocado sauce, kicked up with the chili salt.

 
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1/4 cup + 4 tbsp olive oil
4 large carrots, quartered lengthways
Juice of 2 oranges
3 green cardamom pods, lightly crushed
3 star anise
2 garlic cloves, roughly chopped
1/2 tsp ground cumin
1 tsp caster (superfine) sugar
Juice of 1/2 lemon
1 bunch fresh cilantro, roughly chopped,2 tbsp whole leaves reserved
1 good sized avocado, roughly chopped
1 long green chili, seeds removed, chopped

Chilli salt
3 tsp salt flakes
1 tsp dried chilli flakes

Preheat the oven to 350F.
Heat 1/4 cup of oil in a large frypan over high heat. In batches, cook the carrots, cut-side down, for 3 minutes each side or until golden.
Transfer to a roasting dish, pour over the orange juice, then add the cardamom and star anise. Roast for 15 minutes or until tender and caramelized. Cool slightly.

Meanwhile, whizz the garlic, cumin, sugar, lemon juice, chopped cilantro, avocado, chili and 1 tsp salt in a food processor to a puree. Stir through remaining 3-4 tbsp of oil.

For the chili salt, using a mortar and pestle, grind salt and chili to a rough powder.

Spread the puree over a serving plate and top with warm carrots, chili salt and extra cilantro leaves to serve.

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

Sweet basil dressing

Belinda1 Comment

This is a non-dairy, but creamy dressing (from blogger, littlebitsof.com) which is sweetened by the pureed dates and is gorgeous over chicken or salad.

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Serves 4

1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup apple cider vinegar
1 tsp garlic powder
2 pitted Medjool dates, soaked in hot water to soften
1/2 tsp coarse salt
1/2 tsp ground pepper

Combine all the ingredients in a blender and blend on high until the dates are broken down and the dressing is smooth and creamy.
Drizzle over salad or chicken.