Dairy Free Recipes Archives | Page 13 of 15

Piña Colada Skewers

June 2, 2014 by Kristin

Earlier this week I had an unexpected dinner party, which meant there was nothing even remotely dessert-ish to serve when our meal finished up. And even though I rarely eat dessert, dinner with guests just doesn’t feel right without ending on a sweet note.

And then I remembered I had a can of coconut cream in the back of the fridge {for future mousse making}. I whipped it up, added vanilla and sugar, and served with bowl of strawberries. Dinner was saved!

The next day at work, I described this save to my culinary co-workers. Ben, lover of veg-friendly food, thought it was great and said, “you could totally make piña colada skewers using pineapple instead of strawberries”.

So I did. And it was amazing!

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Avocado, Almond & Basil Egg Salad

May 22, 2014 by Kristin

I have a difficult time eating food that has passed its sell by date. Partially because of a slight paranoia that I’ll get sick, but mostly because I don’t understand the concept. Why sell by and not eat by? How many days, exactly, does one have to eat by after a sell by? And an even more confusing, unrelated to this post, question – how many edible days follow the refrigeration of a refrigerate after opening food?

Luckily there’s an easy solution for the half-dozen eggs that are sitting in your fridge on their sell by date. Egg salad. Hard-boil your almost-bad eggs and let them hang out in your fridge {with shells on} for a couple of days until you have time to prep some super delish egg salad.

And then skip the mayo and reach for an avocado as your binder. I used almonds for texture and basil for flavor, but the traditional mix of onions and celery would totally do.

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Spicy Broccoli & Leek Soup

May 5, 2014 by Kristin

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since. So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

I modified a couple things about the recipe to make life a little more simple. Like using 4 cups of broth instead of 3. Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices. The addition of cayenne pepper gave the soup a welcomed kick. And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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Filet With Broccoli

April 22, 2014 by Kristin

When my friend Alana returned from three weeks in Asia, she brought back a set of chopsticks for FoodFash. And since I seemed to have thrown away any set of sticks I had accumulated over the years, it was a gift I received with much excitement. A gift I couldn’t wait to use {and photograph}.

So I decided to make a dish that I typically enjoy, but always wish was better: beef with broccoli. And I bettered it up by buttering up a 6 ounce filet, using this steak recipe that’s so amazing there’s never a need to deviate.

When the steak was finished, I cooked the broccoli using this recipe as my guide. I used similar quantities, but replaced soy sauce with liquid aminos, peanut oil with sunflower oil, sesame oil with coconut oil, and added 1 tablespoon of fish sauce. I loved that the broccoli was seasoned but not drowning in an overpowering syrup. And naturally, subbing whatever cut of beef that is typically used with a filet was an A++ choice.

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