So… it’s been about a year and a half since I have posted to this blog. I’m making an early New Years resolution to post on this most. I’ve cooked up some VERY tasty lactose free goodies over the past year and a half, but I always forget to take pictures until I’ve already stored the leftovers!
It’s been UNSEASONABLY warm in Boston, squashing my hopes of making hearty stews, but on a 70 degree December day, I set out to make a light spring soup and found this delicious recipe. I did not follow the recipe to a t, so below find my variation!
- One package of sliced shiitake mushrooms (about 5 ounces)
- 2 large carrots, peeled and sliced into 2 in x 1/2 in slices
- 2 8-ounce cans bamboo shoots, rinsed
- 2 14-ounce packages extra-firm water-packed tofu, drained
- 1 teaspoon ground white pepper
- 4 cups thinly sliced green cabbage
- 4 1/3 cups water, divided
- 4 cups vegetable broth
- 1/4 cup white vinegar or rice vinegar
- 1/4 cup red-wine vinegar
- 1/4 cup reduced-sodium soy sauce, plus more to taste
- 1 tablespoon chili-garlic sauce, plus more to taste
- 2 teaspoons of ground ginger
- 3 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 6 ounces of dry vermicelli noodles
- 1/2 cup sliced scallions
- Rinse the mushrooms and cut into 1/2 pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.
2. Combine 4 cups water, broth, both vinegars, soy sauce, chili-garlic sauce and ginger in a bowl; add to the slow cooker.
3. Cover and cook 4 hours on High or 7 to 8 hours on Low.
4. Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup as well as the scallions. Cover and cook on High for 20 minutes. Add the noodles, cover and heat through for 15 minutes. Serve with more soy sauce and chili-garlic sauce, if desired. I also flavored it with a little garlic powder to taste.
Have a happy rest of 2015, and here’s to hoping that I actually keep up with this blog in 2016!
This recipe comes from Taste of Home. A delicious recipe for the beginning of summer. I had never cooked with broccoli rabe before, but I really enjoyed cooking with it. Side note- broccoli rabe is a little more bitter than normal broccoli, just so you all know the bitter taste is normal 🙂
- 1 lb broccoli rabe
- 12 oz uncooked linguine
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup of chicken broth (if you want to make this vegetarian as well, just use a vegetarian broth)
- 1/4 cup minced fresh parsley
- Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
- In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.
- Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine.
Sorry it’s been a bit since I posted – life has gotten a little insane and I haven’t had time to cook new dishes. A lot of the recipes on my blog are my go to staples so it takes a bit of effort to try something new and then remember to actually post it.
This was a dip I made for a Potluck that was for a good-bye party for a co-worker. The recipe initially came from FineCooking.com, but I changed some of the ingredients.
- 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
- 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
- 1 small clove garlic, chopped
- 2 Tbs. fresh lemon juice
- 2 Tbs. extra-virgin olive oil; more for drizzling
- Kosher salt, freshly ground black pepper, paprika and adobo seasoning
In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Season with salt, pepper, adobo and paprika. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers, pita chips or carrots.
I made this soup as a little taste of spring! A delicious cauliflower-asparagus soup. Not only is it lactose-free but it is vegan as well!
- 2 tablespoons of nutritional yeast
- head of cauliflower
- half a bunch of asparagus
- 32 oz of vegetable broth
- one large sized onion
- 4 cloves of garlic
- salt, pepper, and chili powder to taste
- Cut up the cauliflower, asperagus, garlic, and onion.
- Put in the soup pot with a little bit of oil on a medium heat for 5 minutes or so
- Add the vegetable broth and bring the soup to a boil
- Once it is boiling, let it simmer for 15 minutes or so – until the vegetables are soft
- Add the nutritional yeast, salt, pepper, and chili powder
- Let the soup cool a little bit and then use an immersion blender until the soup is smooth- if you do not have an immersion blender you can use a regular blender
- Serve and enjoy! If you are a big fan of spicy food, you can add siracha or a different type of hot sauce.
Last night I went with one of my roommates to this delicious vegan/vegetarian diner in Cambridge called Veggie Galaxy. Both of us are lactose intolerance and were craving mac and cheese that tasted like the real thing.
We got vegan mac and cheese as well as a vegan oreo cheese cake (yes vegan oreo cheese cake…. it was mouth watering).
We got take out so when we got home, I doctored mine up by adding chicken and peas- as I’m not vegan, and had one of the most delicious meals ever!
I will be back to Veggie Galaxy soon- I want to try out their shakes and all the dairy-free alternatives I rarely have anymore!
All doctored up with chicken, peas and siracha
Turkey burgers are a healthy, lighter alternative to beef hamburgers. I enjoy doctoring up my recipes as well so I made avocado, onion, turkey burgers.
- 1 lb of ground turkey
- one egg
- 1/2 onion
- 1/2 avocado
- chili powder
- 2 cloves of garlic
- Chop up the garlic, onion, and slice the avocado
- Put all the ingredients in a bowl and combine until well mixed
- Make into patties using about a clementine size of turkey mixture
- Pan fry until cooked well and serve!
- I used the burgers as a protein on salads most of the time! It was delicious 🙂
My roommate made some absolutely delicious cookies and so I decided to put them in my blog and hopefully convince her to make them again soon!
The recipe comes from The Kitchn, except they were lactose free (minus the Rolos she added- so if you need to either add lactose free chocolate and leave out the chocolate)
1/2 cup (1 stick) dairy-free butter, slightly softened
1 1/2 cups creamy natural peanut butter, well-mixed
1 cup brown sugar
1/2 cup white sugar
1 tablespoon vanilla
2 teaspoons baking soda
4 1/2 cups old fashioned oats
About 1 cup chocolate candies or other mix-ins
Preheat oven to 350F and line two large cookie sheets with parchment paper.
Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Beat in baking soda, then oatmeal and mix-ins.
Drop onto cookie sheets with an ice cream scoop and flatten slightly. Bake at 350F for 8-10 minutes or until done. Do not overbake!
Remove from oven when slightly golden. Let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks.