Tag Archives: dairy-free
4/15/13

Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette

 
Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
 
You know what’s awesome? Hearty meals that are disguised as salads. Like this one, one of my current favorite “salads”: Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette.

Take it from me… lettuce is so last year. This dish, err, salad, is packed with protein-rich red quinoa, meyer lemon zest, kale that’s cooked until slightly softened, garbanzo beans, citrus slices, and pomegranate seeds for crunch.

And holy cow, it’s good. And pretty too, right?

Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette

The quinoa will leave you full for hours – and the mix of savory, sweet and tangy ingredients will leave your tastebuds feeling truly satisfied. Seriously. In fact, I originally made this dish as a side salad – but quickly learned it’s much more of an entree.

 Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
 
 
Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
Yields 2

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For the salad
2 cups water
Juice and zest of 1 Meyer lemon
Course salt
1 cup red quinoa
1 T olive oil
1 shallots, sliced into strips
1 large bunch black kale
1 T apple cider vinegar
Zest of 2 Meyer Lemons
3 tangelos (or another orange variety), peeled and separate slices
Seeds of 1 pomegranate (or 1 8-oz package)
1 15 oz can garbanzo beans

For the dressing
Zest of 2 Meyer lemons
2 T honey
1/4 cup olive oil
2 T tangelo juice
4 T apple cider vinegar
2 T veggie or chicken stock
Salt and pepper

Instructions
Bring 2 cups of water to a boil. Add salt, and zest and juice of 1 lemon. Add quinoa and cook according to package directions. Wash kale and pull leaves off the tough center stem. Slice into small ribbons. Meanwhile, heat olive oil in a large skillet and add shallots. Saute for about 3 minutes until just softened. Add kale and stir for about 2 minutes, until kale starts to wilt. Add 1 T apple cider vinegar and lemon zest, and cook for another minute. Then remove pan from the heat. Let cool slightly, and stack in large salad bowl with quinoa, garbanzo beans, tangelo slices and pomegranate seeds.
For dressing, whisk together lemon zest, honey, olive oil, lemon juice, tangelo juice, vinegar, stock, salt and pepper. Toss into salad and enjoy immediately.

Margaritas in the Rain http://margaritasintherain.com/

 

3/30/13

Bacon Deviled Eggs

Bacon Deviled Eggs

When Bon Appetit prints a recipe, I always know it’s a keeper. I had been saving their recipe for deviled eggs to make this Easter when, out of the blue, Sam was forced to eliminate dairy from his diet. He’s had some health problems and we’ve been experimenting with various diets over the past few years. I don’t know whether this new no-dairy restriction was more of a shock for him or me, the one who does the meal planning, grocery shopping and cooking.

But as luck would have it, I was offered a few samples of Nasoya Nayoniase – a vegan mayo alternative – and naturally I was eager to give it a whirl. Although I was skeptical that it would compare to real mayo, I was happy to be back on track for a deviled-egg filled Easter.

 Bacon Deviled Eggs Bacon Deviled Eggs

And the verdict? We literally couldn’t tell these deviled eggs were dairy-free. Perhaps it was all the bacon drippings mixed in. Either way – two thumbs up for Nasoya Nayonaise for those vegans or lactose-free folks (like my poor hubs) out there.

Bacon Deviled Eggs

Happy Easter, gang!

Bacon Deviled Eggs
Yields 24

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Ingredients
12 large eggs
3 slices bacon
1/4 cup Nayonaise
1 tsp stone ground mustard
1 heaping tsp chopped scallions, plus more scallions for garnish
Course salt and pepper

Instructions
Place eggs in large saucepan and add water to cover by 1 inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely about 10 minutes. Have lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer to paper towels, and strain droppings through a fine-mesh sieve into a small bowl.
Finely mash reserved yolks, bacon fat, Nayonaise, mustard and chopped scallions in a medium bowl. Season with salt and pepper. Transfer to a large resealable freezer bag, then cut 1/2 inch off 1 corner. Pipe into egg whites and garnish with scallions and reserved bacon.

Adapted from Bon Appetit’s Bacon Deviled Eggs.
Margaritas in the Rain http://margaritasintherain.com/

3/19/13

Apple Butter Thumbprint Cookies (Gluten Free AND Vegan!)

I think I may be the only person in Portland without dietary restrictions. I swear, everyone here is either vegetarian or flexitarian or gluten intolerant… it’s like an episode of Portlandia. But real life.

I recently made dessert for a get-together where I knew there would be vegan and gluten-free eaters. Now, I make tons of recipes that are gluten free. Or vegan. But not both – and I figured out why when I was trying to decide what to bring to the party. It’s hard to find a good recipe that follows both restrictions! Luckily I found a yummy-looking thumbprint cookie recipe after some intense google searching, and put my own twist on it – including adding the homemade apple butter that I can’t get enough of.

And seriously, you wouldn’t have known these treats were vegan or gluten free! They were a huge hit, and I can’t wait to make them again with different jam and butter flavors.

Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free + Vegan Apple Butter Thumbprint Cookies

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Ingredients
2 1/2 cups Arrowhead Gluten-free all purpose baking mix
1 1/2 tsp baking powder
1/2 tsp course salt
1 cup vegetable shortening
1 1/2 cups light brown sugar
1 T vanilla extract
1 T agave nectar
2 T Bob’s Redmill egg replacer mixed with 6 T warm water until frothy (should be equivalent of 2 eggs)
3-5 T vanilla almond milk (can replace with soy or whatever you have on hand)
About 1 cup of apple butter for filling

Instructions
Whisk together flour, baking soda and salt. Beat in shortening, sugar, vanilla, agave and egg replacer. Add in almond milk as needed to make dough smooth. Cover dough and let chill for 1 hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 350F. Once dough is chilled, roll small balls of dough (approx 1 heaping T) and place on parchment paper-lined baking sheets. Gently press down on the ball with your thumb to form an indent, and dollop your apple butter – or jam of any kind – into the indent. Bake for 20-23 minutes until cookies are golden. Cool on a wire rack.

Margaritas in the Rain http://margaritasintherain.com/

Recipe adapted from the Gluten-Free Goddess’ Thumbprint Cookies with Buckwheat Flour and Brown Sugar.