omly | Entries tagged with food:recipes:dairy free

Sunday lunch: Hummus en Fuego, Balsamic Bruschetta
*made ahead for lunches: quinoa w/ kale
Monday: Creamy Vegan Potato Leek Soup
Tuesday: Carrot Almond Salad (with green beans instead of asparagus), Lemony Chickpea Stirfry
Wednesday: cherry tomato couscous
Thursday: game night!
Friday: Spring Pasta with summer vegetables instead :)

This week in our farm share we had gotten:
2 bunches arugula
2 bunches pea tendrils
2 bunches chard
2 heads romaine lettuce
2 bunches turnips
2 bunches cilantro
2 bunches baby bok choy
2 bunches carrots

I had a fabulous, but crazy full weekend. (More on that later.) As a result I did not do any meal planning for the week. Fortunately we are back into farm share season! I was totally able to put together dinner without having done any grocery shopping.

8-9 oz dried linguine
1 tbsp peanut or canola oil
1 tbsp sesame oil
1 tbsp minced ginger
2 tsp minced garlic
0.5 tsp hot red pepper flakes
6-7 small carrots, sliced
4-5 heads of baby bok choy, stems separated from leaves and both chopped into bite sized pieces
4 brown mushrooms
1 red bell pepper + 0.5 yellow bell pepper, cut into chunks
1 cup broth
2 tbsp soy sauce

Boil noodles until barely tender. Drain and keep warm. Meanwhile, heat a wok or very large heavy skillet over highest flame. Add oils, swirl the pan to coat the bottom, and add the ginger, garlic and hot pepper flakes. (Keep your face away from the steam. It is spicy!) Stir-fry for 30 seconds, then add the carrots, mushrooms and bok choy stems. Let cook for 1-2 minutes then add the bell pepper. Cook for another 1-2 minutes. Add the broth, greens and soy sauce, cover the wok, and let steam until everything is tender (~5 minutes more). Divide the noodles among 4 soup bowls. Portion the bok choy mixture over the noodles.

Monday Tea Time: Lemon Balm Tea Cake (recipe below)
Monday BBQ: beer bratwurst, swordfish steak, grilled marinated vegetables, grilled balsamic asparagus, and honey balsamic bean salad
Tuesday: los restos
Wednesday: chickpea curry
Thursday: cream of tuna
Friday: JoCo concert! no idea what is going on!

In case you too have a lemon balm plant trying to take over the world, this is something we are trying with it:
( Lemon Balm Tea Cake recipe (with optional lemon glaze) )

Monday: pad thai
Tuesday: cumin wheat berry & lentil soup for

salvbard and chicken tikka masala
Wednesday: chicken & vegetable curry at

jasra's house for game
Thursday: asparagus & mushroom risotto
Friday: leftovers

It has been really nice to get back into cooking and meal planning. Last night I made roast beef, egg noodles, roasted CSA root veggies and peas. Today I made braised balsamic chicken, a white and wild rice mixture, and salad. Tomorrow will be tasty chicken & veggie coconut curry at

jasra's house. I need more veggies still, but I don't feel like I am in a rut. And I am delighting at the challenge of using up what is in the house,.

Sunday: jambalaya
Monday: pot roast
Tuesday: Tomato roasted red pepper w/basil and tortellini soup
Wednesday: chicken with saffron rice
Thursday: cottage pie
Friday: sesame noodles
Saturday: corn chowder

Recently I visited the farmer's market in Davis square and discovered this cute little local lamb vendor. The sell everything from wool to whole lambs, but I just picked up some stock bones and stew meat to try them out. Yesterday I made lamb stock in the afternoon to use in a variation of moroccan lamb stew. I had butternut squash left from the CSA, but didn't feel up to processing it. So I used CSA carrots instead. (And obviously no onions or shallots were involved, and the rest of the spices were adapted accordingly.) Reactions were fairly positive from those who had it, but with many of us in the household not feeling well that wasn't everyone. Given that I initially bought the lamb with

cintyber in mind, I was a little sad that she wasn't feeling well enough to really have the stew, but at least there was stock in the house that she could actually have.

First week of the CSA was not only a week early but also quite generous. This past week, we got:

2 heads red leaf lettuce
2 heads bibb lettuce
2 heads chicory
2 bunches pak choi
2 bunches spinach
2 bunches mizuna
2 bunches pea tendrils
2 bunches red russian kale

Since we had Relaxacon this weekend, we have to think about extra uses for the greens. Lots of salad obviously, including while we were away. (Don't you take vegetables on your vacations? We took lettuce and pea tendrils.) We also passed along the kale to my sister to make Portuguese Kale Soup for her husband.

Last night I tried making this recipe for Chicory and White Bean Soup, since every year I am stuck for ideas for chicory. OMG awful. Never doing that again. Fortunately

cintyber knew someone to give the other bunch to.

Tonight we had lettuce wraps (with extra sauce and both bunches of mizuna in it, chopped into 1" pieces). Lettuce and greens in the same meal, brilliant!

Remaining: 1 bunch pea tendrils, 1.5 bunches of spinach, 2 bunches of pak choi, 1 head red lettuce

So... sounds like steamed pak choy, sauteed pea tendrils and something else asian themed tomorrow for dinner. Salads all around for lunch. Hey we might actually get through all the veggies this week after all!

Mmmmm I want to make black bean soup this weekend.

It is cool and wet, my favorite combination for a day at home. Today's adventure includes reorganizing the basement and trying out this fabulous looking recipe for oatmeal toasting bread.

Just for reference, the vegan lemon poppy seed recipe we are using for dinner tonight can be found here. The only small modifications were in using Meyer lemons (instead of regular lemons) and apple cider (instead of apple juice).

The original plan was rice noodles, but then Tab thought of pancakes. Unfortunately we are out of milk. This dairy-free recipe (my version) was a hit.

1 cup flour
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons flax meal
3/4 cup water
1 egg
neutral flavored oil

1. Mix flour, sugar, baking powder and salt together in a bowl.
2. Heat frying pan and add a thin layer of oil.
3. Add water and egg, mixing well. (Mixture can still be lumpy.)
4. Cook pancakes in frying pan, waiting until the top gets bubbly and them flip. A few minutes per side is enough.

What a difference a week makes! There were a lot more options this week. Also I took the time to help out since they were short handed this afternoon. It was a really good experience and if I can take the time I would like to do it again.

This week I picked up:
a big bunch of mint
some fresh oregano
2 heads of romaine lettuce
1 head of iceburg lettuce
1 bunch of french radishes
2 swiss chard
some broccoli
snow peas
1 6-pack of zebra tomato plants (green striped)
1 6 pack of merigolds

( Minty Iced Tea )

Current Location: home

Today was the very first week of our CSA share. We are off to a slightly late start because of the weather early in the season, but I am so pleased to be started. First impressions are very good. The produce is beautiful. The people (both members and those helping) are really nice.

In this week's basket we got swiss chard, red leaf lettuce, boston lettuce, collard greens, curly kale, chives, mint, oregano, and impatients. Somehow we lost the head of romaine lettuce that Roger and I thought we had grabbed. Given that we already had green leaf lettuce in the fridge, we are pretty set for lettuce though.

Tonight I was so excited by the produce that we had an additional side dish.

( swiss chard recipe )

Current Mood: pleased
Current Location: home

My sister recently learned that she is not supposed to have dairy (though lots of protein). As a result I have been looking into non-dairy recipes for her to try. Below is the original vegan recipe for "Fettucini No-fredo", but I adapted it to include chicken (lightly browned first) and broccoli spears (steamed) at the last second. This means you will end up with less extra sauce at the end. Also as we had no lemon juice, I omitted it.

Final verdict? No it is not exactly the same, but still quite tasty. I may be slightly biased by the fact that I love all things to do with sesame though.

( Fettucini No-fredo recipe )

I stayed home today to avoid mid day commute time-loss (yes it has really gotten that bad). So while I was working I made sure there was bread rising in the kitchen. Yeah! This recipe is based on the "Golden Sesame Bread" recipe in the King Aurthur's Baking Companion. One of these days I might even learn to just follow the directions the first time! Or maybe not...

( recipe back here )