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Recipe: Chana Masala with Kale

This is a recipe I made up, but it’s pretty similar to even more authentic sources like The Intuitive Cook (he’s Indian) and Pham Fatale (great blog, by the way, and lots of authentic Indian and Southeast Asian recipes!)

Chana, or Chole, Masala is a curried chickpea delight. This recipe could technically be called Chana Saag, since it has greens added to it (although Saag usually refers to spinach or mustard greens). Whatever you name it, call it delicious! It’s only of those “Ugly but Tasty” recipes - a hearty, warming stew for a chilly fall day.

Chana Masala with Kale
1/2 large onion, chopped finely
ghee, butter, or coconut oil
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin...Continue reading

Recipe: Georgian Lentils

Georgian Lentils
I call them this because my friend George, in Edinburgh, Scotland, taught me this recipe.

3 cups of French Green Lentils (aka: Puy Lentils - these are the ones that hold their shape when cooked. This recipe will not work with “soup lentils”)
1 medium onion, chopped finely
1 cup diced sausage (any kind will do, even vegetarian types; I like whatever I use to have some herby spiciness to it)
Splash of white wine (optional, but optimal)
2 Tbs. butter - olive oil works just fine too
Salt & pepper to taste

Melt the butter or olive oil in a large heavy saucepan. Dump in the onions and sausage, splash in your wine. Let the onions get soft, then add some salt and pepper.


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Recipe: Pesto

Kristina asked:

Do you have a knock-your-socks-off basil pesto recipe?  I can make a pretty good batch, but I’m always open for improvement.  Also, is there a way to cut down on the oil?  Or should I not worry about it too much since it’s olive oil?

Okay, I confess: I am the world’s laziest pesto maker. I love the flavors of basil, garlic, and lemon so much that it doesn’t really matter to me if it’s the best recipe ever. I love it all! Since time is usually of the essence in my kitchen, I do what’s quickest and easiest:

I just toss whatever basil I’m lucky enough to have into my food processor (a huge no-no for the purists), add one or two garlic cloves, the juice of half a lemon...

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Recipe: Fruity Quinoa Salad

Quinoa is an awesome grain. It’s gluten free, a complete protein, and super easy to cook up in a rice cooker. It has a distinctive flavor when cooked that some people dislike. Toasting it before cooking really helps create a pleasant nuttiness instead.

This recipe is so simple and delicious; if you prep the other ingredients while the quinoa is cooking, you’re good to go in about 30 minutes!

Fruity Quinoa Salad
(Adapted from A Hint of Honey)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/3 cup dried cranberries, chopped
1/3 cup dried apricots, chopped
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground...

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Recipe: Vegetarian (and soy-free!) Meatballs

Most vegetarian “meatball” recipes rely on soy “meat” to create that classic meaty texture - a real problem if you are limiting sodium or avoiding soy, gluten, dairy, GMOs, or heavily processed food substances.

I developed this recipe when we started removing fake meat from our diet, and have made several variations of it as my dietary restrictions have demanded.

When I’m nursing my babies, I am dairy-, soy-, gluten-, and nut-free, at the very least. I love this recipe for the wonderful savory chewiness that I crave so much when on an elimination diet!

Laura’s Vegetarian, Soy-free, Sweet & Sour Meatballs
1 pound mushrooms (I used a mix of portabello, cremini, and white)
2 medium...

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Recipe: Health Cookies

These are my favorite chocolate chip cookies ever. Thanks to the whole wheat flour and unrefined sugar, they are chewy, hearty and not overly sweet. They have dark chocolate, dried cranberries, and walnuts in them - all touted as fantastic superfoods - so they have to be good for you!

Here’s my trick so we don’t eat every last one of them before they cool!

Make up a big double batch of dough, freeze it into balls (about 68 for me - I eat several cookies’ worth while mixing), and then bag them up for insta-cookies.

Here’s a big bag of temptation:
health cookies!

Health Cookies
½ cup butter (coconut oil, if you’re dairy-free)
1 cups Sucanat (dehydrated cane juice found in health food stores - do...

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Recipe: Qwerty Bars

I invented this recipe when I was first pregnant and hungry all the time. (We dubbed them “Qwerty” Bars because my nerdy husband called our children QWERTY and ASDF, respectively, while they were in utero!) These little raw energy bars pack a punch! They are great after a workout or to tide you over between meals.

I never make the same batch twice. Use what you have on hand and like to eat; you’ll find yourself gravitating to a particular mix and that’s just fine!

Qwerty Bars (skeleton recipe)

Seeds/Nuts – Choose 2-3 cups:
Pepitas (roasted pumpkin seeds)
Sesame seeds
Sunflower seeds
Mixed nuts (peanuts, walnuts, cashews, macadamia and Brazil nuts)
Flax seeds
Hemp seeds

Grains –...

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