food.lainehardy.com

Recipes + Ideas About Food and Community

Tag: Lactose Free Page 6 of 7

These recipes do not include any milk products.

Savory Split Pea Soup

By

On May 21, 2010

In Beans, Tofu + Lentils, Grains + Pasta, Recipes

1 cup Green Split Peas [soaked in 2 cups water for 6+ hours]
2 cups Vegetable Broth
1/2 cup Bulgur Wheat [bring 1 cup water to a boil, stir in bulgur, remove from heat + let stand until water is absorbed]
2 Tbs Extra Virgin Olive Oil
1 Onion [medium, chopped]
2 Garlic Cloves [minced]
Salt + Freshly Ground Black Pepper [to taste]
2 Carrots [sliced thinly]
1/2 tsp Turmeric [dried]
1/4 tsp Cayenne Pepper

After soaking peas, rinse under cold water. Bring peas + vegetable broth to a simmer in a medium size pot and cook peas till very tender, about 20 minutes. Meanwhile, saute onion + garlic in olive oil, nicely seasoned with salt + pepper. After about 5 minutes, add carrot and saute for several minutes more. When peas have finished cooking, add onion, garlic + carrot mixture to peas. Stir 1/2+ cup water [more if peas are dry], spices and bulgur. Simmer for 10 minutes until carrots are tender + flavors have combined.

4 servings. Great with crusty bread.

Kohlrabi Cabbage Slaw

By

On May 20, 2010

In Recipes, Vegetables + Fruit

1 Kohlrabi [medium, cut into match sticks]
1/2 Purple Cabbage Head [sliced into very thin strips]
1 Carrot [grated]
1/2 Red Bell Pepper [sliced into very thin strips]

Dressing:
3 Tbs Soy Sauce
3 Tbs Brown Sugar
3 Tbs Sesame Oil [1/2 toasted]
3 Tbs Rice Vinegar [seasoned]

Wisk all dressing ingredients until well mixed. Mix veggies in a large bowl then toss with dressing. Allow slaw to marinate overnight, stirring every few hours.

6 side dish servings.

Garlicky Hummus

By

On May 20, 2010

In Beans, Tofu + Lentils, Recipes

2 cans Garbanzo Beans [rinsed]
4 Garlic Cloves [make a very garlicky hummus]
1/4 cup + 2 Tbs Tahini
2 Lemons [juice only from 1-1/2, or more]
1/2 cup olive oil
1 tsp Cumin
dash Cayenne Pepper
Salt + Freshly Ground Black Pepper
Smoked Spanish Paprika [garnish]

Add beans, garlic, tahini, lemon juice + 1/4 cup of olive oil to food processor and process till smooth. Add seasonings, process again. Taste, adding more lemon juice, salt + pepper to taste. Garnish with a sprinkle of smoked paprika and serve immediately.

Party size. Serve with bread and veggies.

[Use only two garlic cloves for a less garlic-dominant spread or if you’re going to serve it the next day.]

Spanish Swiss Chard

By

On May 16, 2010

In Recipes, Vegetables + Fruit

1 Yellow Onion [small, halved + sliced thinly]
1 bunch Swiss Chard [center ribs removed + leaves torn to 2″ pieces.]
1/2 cup Raisins +/- Dried Apricots [chopped]
1/4 cup Almonds [raw, coarsely chopped]
2 Tbs Water
Olive Oil
1/4 tsp Smoked Spanish Paprika
Salt

Heat olive oil in a large saute pan with a lid. Saute onions, lightly salted, for 5 minutes over medium heat until softened. Add paprika to onions, stir, then add in chard leaves. Saute for a couple minutes till leaves begin to wilt. Add raisins +/- apricots and water. Cover and cook till leaves are tender. Stir in chopped almonds and season with salt.

4 side dish servings.

Salmon Wrapped Asparagus

By

On May 8, 2010

In Recipes, Seafood, Vegetables + Fruit

1 lb Asparagus Spears [woody ends snapped off]
8 oz Smoked Salmon [Nova, thinly sliced]
2 Garlic Cloves [roughly sliced]
Extra Virgin Olive Oil
Salt + Freshly Ground Pepper to Taste

Toss asparagus + garlic with a bit of olive oil to coat.  Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy.  Remove from oven, let cool, then gently blot excess oil from asparagus.  Wrap each in a small slice of salmon.  Serve cool.

Green Lentil Hummus

By

On May 8, 2010

In Beans, Tofu + Lentils, Recipes

1 cup French Green Lentils
1/4 tsp. Dried Thyme
1 Bay Leaf
6 Tbs Extra Virgin Olive Oil
1 Lemon [juice only]
2 Garlic Cloves [smashed + peeled]
1/4 cup Tahini
1/2 tsp Cumin
1/4 cup Water
Salt + Freshly Ground Black Pepper
Fennel, Carrots, Radishes [sliced thinly for dipping]

Simmer lentils in 2 cups water with thyme + bay leaf till tender, about 20 minutes.   Allow to cool slightly.  Process all ingredients in a food processor till smooth, adding a dash more water or olive oil if necessary.  Serve with veggies, crackers, or bread.

Makes plenty. Would be great to half for a regular day; make the whole recipe for a party.

Arugula Pesto

By

On May 8, 2010

In Recipes


5 oz Arugula
2 Garlic Cloves [smashed + peeled]
1 Lemon [juice only]
6 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper to Taste
2 Tbs Nutritional Yeast
1/4 cup Pine Nuts [toasted]

Blend all in a food processor till smooth.

Roasted Hazelnuts

By

On May 8, 2010

In Nuts + Seeds, Recipes


Hazelnuts [raw]
Sea Salt [medium grain]
Thyme [fresh, lots]
Extra Virgin Olive Oil [1/4 tsp +]

Preheat oven to 450 degrees. Line a baking sheet with a single layer of hazelnuts and roast for 6-10 minutes, stirring every two minutes, until skins blister and nuts are golden brown. Allow to cool to room temperature then rub hazelnuts between your palms to remove all the skins. Drizzle a tiny bit of oil into a boil and toss hazelnuts to lightly coat. Sprinkle with plenty of thyme and salt.

Seared Sesame Seed Albacore

By

On April 29, 2010

In Recipes, Seafood

1  Albacore Tuna Loin [approx. .75 – 1 lb.]
2 Tbs. Black Sesame Seeds [or a mixture of black + white]
Fine Grain Sea Salt + Finely Ground Black Pepper [the finer, the better]
1 kohlrabi [medium, peeled and sliced into 1/8″ slices]

Wasabi Sauce:
1 Tbs. Water
1 Tbs. Wasabi Powder
1 Tbs. Sesame Oil [dark, toasted]
1 Tbs. Soy Sauce

Preheat a large saute pan over medium high heat. Spread sesame seeds on a plate in a single layer.
Rinse tuna + pat dry. Season all sides lightly with salt + pepper. Press into sesame seeds to evenly and fully coat all sides of fish. Place tuna in hot pan, allow each side to quickly sear (1 – 2 minutes per side).
Remove from pan, slice into 1/2″ pieces and serve next to sliced kohlrabi, drizzled with a bit of wasabi sauce.

Serves 2.

Egg Salad

By

On April 3, 2010

In Eggs, Recipes

4 Eggs [cage free, hard boiled]
2 Tbs  Mayonnaise [organic]
1 tsp Dijon Mustard
1 Dill Pickle [medium, chopped]
Salt + Freshly Ground Black Pepper [to taste]
Smoked Spanish Paprika [don’t even think about any other tasteless paprika]

Cut eggs in half. Remove yolks into a bowl, then mash with mayo, mustard, salt + pepper. Chop egg whites. Add whites + pickles to yolks and mix well. Serve with a good sprinkle of paprika on top. Serve with crackers or as a sandwich on multi-grain bread with spinach, and red onion.

Makes about 2 sandwiches worth.

Page 6 of 7

Previous

Next

Powered by WordPress & Theme by Anders Norén