Category Archives: Dairy-Free

Appetizer, Dairy-Free, Holiday, Roasted Vegetables, Side, Spring

Roasted Spring Onions

March 28, 2021 Sam

This simple dish is a great side. If you roast them long enough, the lower half softens into a subtly flavored mush and the tops get crispy and salty. It’s a real treat. Two to three per person is enough.

I made this for Passover 2021 and it was an excellent and surprising side.

Print Recipe

Roasted Spring Onions

Simple seasonal deliciousness

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Vegetarian

Keyword: Spring

Servings: servings

Calories: 88kcal

Equipment

Deep-sided metal pan

Ingredients

6 large spring onions
1 tsp salt
1 tsp ground pepper
1 tbsp olive oil

Instructions

Preheat oven to 425°F.
Trim bottoms and tops of the spring onion. Coat with oil, salt and pepper. Place in the large pan.
Place pan in the oven and roast for at least 20 minutes, uo to 25 minutes, until the tops have darkened significantly and the bottoms look flat as if they've fully softened.

Nutrition

Nutrition Facts

Roasted Spring Onions

Amount Per Serving

Calories 88 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 275mg12%

Potassium 221mg6%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 753IU15%

Vitamin C 14mg17%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Roasted Vegetables, Side, Spring, Weeknight Dinner

Roasted Brussels Sprouts and Shallots

March 20, 2021 Sam

This is an excellent way to make roasted Brussels sprouts. The added lemon juice and Worcestershire sauce gives them much-needed tang. They even save better than average because of that extra flavor.

Print Recipe

Roasted Brussels Sprouts and Shallots

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Vegetarian

Keyword: Roasted Vegetables

Servings: servings

Calories: 241kcal

Ingredients

2 lbs Brussels sprouts trimmed and sliced ¼" thick
3 medium shallots sliced ¼" thick
1 tbsp olive oil
½ tsp kosher salt
8 thyme sprigs
2 cloves garlic minced
1 tbsp Worcestershire sauce vegetarian
½ tbsp fresh lemon juice
Grated Parmesan optional

Instructions

Pre-heat oven to 450°F while you prepare the sprouts. Toss the brussels sprouts, shallots, olive oil and salt in a large bowl. Divide sprouts between two baking sheets and spread into a thin layer. Top with thyme sprigs.
Roast for about 20 to 25 minutes, stirring after 10 minutes, until brussels sprouts and shallots are tender, golden and lightly charred in spots.
While that roasts, mix together garlic, Worcestershire and lemon juice in a small bowl.
As soon as you remove the sprouts from the oven, drizzle with the dressing and toss a bit to combine. Serve and top with grated Parmesan, if using.

Nutrition

Nutrition Facts

Roasted Brussels Sprouts and Shallots

Amount Per Serving

Calories 241 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 667mg29%

Potassium 1344mg38%

Carbohydrates 34g11%

Fiber 13g54%

Sugar 9g10%

Protein 15g30%

Vitamin A 2494IU50%

Vitamin C 266mg322%

Calcium 262mg26%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Breakfast, Dairy-Free

Creamy Scrambled Eggs

March 7, 2021 Sam

Print Recipe

Creamy Scrambled Eggs

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American, Vegetarian

Keyword: Basics

Servings: servings

Calories: 351kcal

Ingredients

2 tsp cornstarch
4 tbsp unsalted butter cold, cut into ¼" cubes
4 large eggs
⅕ tsp salt

Instructions

In a medium bowl, whisk together 2 tsp cornstarch with 1.5 tbsp water until there are no lumps. Add half the butter cubes to the mixture. Add eggs and salt. Whisk until the eggs are well-beaten. (Yes, the butter cubes will remain.)
The rest goes very quickly, so prepare your plates next to the stove. Heat 1 tbsp water in a large skillet over medium-high. Swirl with a spatula gently until the water evaporates. As soon as the water is all-but gone, add the remaining 2 tbsp butter and push around with the spatula for just a few seconds until the better is almost entirely melted but not brown.
Add the egg mixture and cook, pushing and folding the eggs with the spatula. Do this until they are just less cooked than you like them, which usually takes about 1-2 minutes depending on how you like eggs, and then transfer them to a plate. Faster stirring leads to finer, softer chunks, while a slower stir will result in larger, fluffier curds.

Nutrition

Nutrition Facts

Creamy Scrambled Eggs

Amount Per Serving

Calories 351 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 18g113%

Trans Fat 1g

Cholesterol 432mg144%

Sodium 378mg16%

Potassium 145mg4%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 13g26%

Vitamin A 1240IU25%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

February 28, 2021 Sam

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

Print Recipe

Burrito Bowls

Prep Time1 30

Total Time1 30

Course: Dinner, Lunch

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 572kcal

Equipment

Pressure cooker (for dry beans, optional)

Ingredients

3 cups cilantro-lime brown rice from about 1½ cups dry rice
4 cups cooked pinto, black or other bean from about ¾ lb dry beans
1 batch cilantro hemp pesto
1 cup red onion quick pickles from about 2 medium red onions
8 oz cotija cheese crumbled
1 pint cherry tomatoes sliced in half
2 medium avocados cubed and in lemon juice

Instructions

Prepare all of the ingredients and then assemble the dish.

Nutrition

Nutrition Facts

Burrito Bowls

Amount Per Serving

Calories 572 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 25mg8%

Sodium 874mg38%

Potassium 915mg26%

Carbohydrates 62g21%

Fiber 14g58%

Sugar 6g7%

Protein 22g44%

Vitamin A 908IU18%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Side

Red Onion Quick Pickles

February 28, 2021 Sam

Print Recipe

Red Onion Quick Pickles

A quick way to add flavor and crunch to a meal

Prep Time10

Pickling Time30

Total Time40

Course: Side Dish

Cuisine: Mexican

Keyword: Garnish

Servings: servings

Calories: 10kcal

Ingredients

1 red onion thinly sliced
¼ cup white vinegar
1 tbsp lime juice
½ tsp salt
1 tsp epazote (Mexican Oregano) optional

Instructions

If using the epazote, briefly toast in a dry skillet. Set aside.
Start a kettle of boiling water. In a large, heat-proof bowl, add the thinly sliced red onion. Pour enough of the boiling water to cover the red onions. Allow to set for about 60 seconds. Drain the red onions and add the remaining ingredients (including epazote, if using) to the bowl and mix well. Allow to marinate for about 30 minutes.
Use immediately and store the remaining onions in some (if not all) of the juice.

Nutrition

Nutrition Facts

Red Onion Quick Pickles

Amount Per Serving

Calories 10 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 195mg8%

Potassium 30mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 2IU0%

Vitamin C 2mg2%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Side

Cilantro Lime Brown Rice

February 28, 2021 Sam

Print Recipe

Cilantro Lime Brown Rice

Great for Burrito Bowls

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: Mexican

Keyword: Rice

Servings: servings

Calories: 145kcal

Ingredients

3 cups water
½ tbsp olive oil
1 tbsp lime zest from 2 limes
1 large bay leaf
1½ cup brown rice medium or short-grain
½ cup cilantro chopped
2 tbsp lime juice from 1 lime
½ tbsp lemon juice from 1 small lemon
½ tsp salt

Instructions

Boil at least 3 cups of water in the kettle.
3 cups water
Heat olive oil over medium heat in large sauce pot or Dutch oven. Add the lime zest, bay leaf and rinsed rice.
½ tbsp olive oil, 1 tbsp lime zest, 1 large bay leaf, 1½ cup brown rice
After the rice starts to crackle and smell aromatic, add 3 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, lime and lemon juice and salt and stir well to combine.
½ cup cilantro, 2 tbsp lime juice, ½ tbsp lemon juice, ½ tsp salt

Notes

Nutrition based on 8 servings

Nutrition

Nutrition Facts

Cilantro Lime Brown Rice

Amount Per Serving

Calories 145 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 147mg6%

Potassium 111mg3%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 70IU1%

Vitamin C 2mg2%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Sauces

Cilantro Hemp Pesto

February 28, 2021 Sam

Print Recipe

Cilantro Hemp Pesto

Great for Burrito Bowls

Prep Time10

Total Time10

Course: Sauce

Cuisine: Mexican

Keyword: Sauces

Servings: servings

Calories: 136kcal

Equipment

Food processor

Ingredients

2 cups cilantro leaves with tender stems from about 2 small bunches
½ cup shelled hemp seeds (hemp hearts)
1 jalapeño
2 clove garlic
½ tsp salt
2 tbsp lime juice
¼ cup olive oil

Instructions

To the bowl of a full-size food processor, add everything except the oil (2 cups cilantro, ½ cup hemp seeds, 1 jalapeño, 2 cloves garlic and ½ tsp salt, 2 tbsp lime juice). Process until everything is finely chopped; pause to scrape down the bowl as necessary.
Slowly add the olive oil while still mixing, continuing until it is all well-combined and creamy.
Use immediately or store in an air-tight container.

Nutrition

Nutrition Facts

Cilantro Hemp Pesto

Amount Per Serving

Calories 136 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Sodium 148mg6%

Potassium 33mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 355IU7%

Vitamin C 5mg6%

Calcium 22mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Bread and Pasta, Dairy-Free, Dinner Party, Favorites, Projects, Rotation

Four Focaccia

February 15, 2021 Sam

The best timing is probably this: make the biga one early evening (6-7pm) on a Friday or Saturday. And then you can make the dough the next morning. When you mix the dough (second step), you can leave out one portion (one-quarter, about 14 ounces) and proceed through the steps with that one until you bake it about 5 hours later. The other three-quarters (42 ounces / 2lbs, 10oz) can go into the fridge for a long, cold bulk ferment. Then, each morning, you can remove another portion (14oz) and place into the square pan with olive oil, to warm up and stretch to the edges. Then you can bake after about 2 hours.

Print Recipe

Four Focaccia

Prep Time40

Cook Time20

Rising Time21

Total Time22

Course: Bread, Side Dish

Cuisine: Comfort Food, Italian

Keyword: Basics, Bread

Servings: servings

Calories: 236kcal

Equipment

Closable large container for dough

Ingredients

Biga

6.4 oz bread flour
3.8 oz water
⅛ tsp instant dry yeast

Second portion

25.6 oz bread flour
19.6 oz water
0.6 oz salt about 1 tbsp
0.13 oz instant dry yeast about 1.25 tbsp
4 tbsp olive oil for greasing the pan

Instructions

First Day / Evening

First, make the biga a day before. Gently mix the yeast into the water, warmed to about 70ºF. Slowly add in the flour and mix until just smooth. It should be stiff and dense, but you can add a few drops of water if it seems overly dry. Cover the bowl tightly and leave for 12 to 16 hours at about 70ºF. You will know it’s ready because it should be domed and just beginning to fall in the middle.

Second Day / Morning

Second, prepare the final dough. Add the dry “second portion” ingredients to a stand mixer, mix with the paddle, and then add about half of the water at about 72-75ºF and mix for 3-5 minutes in order to incorporate the ingredients. As it comes together, switch to the dough hook and begin adding the biga in chunks. Mix on second speed for several minutes, at least 5 min, to develop dough strength. You’re looking for a dough that is developing strong gluten. It will be fairly dry at this point. Once you have good strength going, add the remaining water by pulling the dough off the dough hook and pouring the water in there. Mix until the water is incorporated.
At this point, you can take one fourth of the dough (about 13 ounces) and proceed through the steps, while the other three-fourths can be cold fermented for up to a few days. (See notes at top.) For the cold ferment, it may be valuable to still fold in the container once or twice, as the dough cools.
For the portion you are baking in the same day, put into a large, flat, shallow container, like the glass baking pan (which you can cover with plastic wrap or waxed canvas). Fold every 45 minutes, for three folds over three hours (with 45 minutes after the last fold, too).
At the end of the bulk ferment (regular or cold), remove the dough to a lightly floured work surface. Gently shape into an 8” square, the size of your pan, without pushing out too much air. Cover briefly – or cover and allow to sit if you’re unable to stretch it to full size right away. In order to get it to stretch, you may need to let it rest for a bit, especially if you’re doing this after the cold ferment.
Once the dough is the right size, prepare the 8” square metal pan by adding a little over 1 tbsp olive oil to the pan and swirl around to coat the bottom and sides of the pan. Gently place the fermented dough into the pan and make sure it reaches the edges. Allow to rise for 2-2.5 hours.

Bake

Pre-heat the oven to 500ºF. Spray the top of the bread gently with olive oil. Gentle press your fingers into the top of the dough to make dimples. Sprinkle the top with sesame seeds and salt.
Bake for 12-15 minutes. When done, the top will be golden and the dough will have pulled from the sides of the pan appealingly. The sides and bottom should be closer to brown or golden brown. Allow to cool briefly and then cut and serve.

Notes

Each serving is ¼ of a square, if you’ve made four focaccia as instructed

Nutrition

Nutrition Facts

Four Focaccia

Amount Per Serving

Calories 236 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 415mg18%

Potassium 57mg2%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 1g1%

Protein 7g14%

Vitamin A 1IU0%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Side

Yuba Bacon

February 13, 2021 Sam

Surprisingly delicious! This was excellent for some BLTA sandwiches I made. It’s not like it tastes like bacon, exactly, but it is savory, crunchy and full of that umami flavor.

Print Recipe

Yuba Bacon

Crispy umami blast you can use anywhere you would use bacon

Prep Time25

Cook Time20

Marinating Time30

Total Time1 15

Course: Ingredient, Side Dish

Cuisine: Vegan, Vegetarian

Keyword: Vegetarian Replacement

Servings: servings

Calories: 102kcal

Ingredients

5 oz yuba (aka tofu skins)
¼ cup soy sauce or tamari low-sodium
2 tbsp vegetable oil
1 tbsp nutritional yeast
½ tbsp vegan Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
½ tsp black pepper
¼ tsp onion powder
1 tsp balsamic vinegar optional
1 tsp tomato paste optional

Instructions

In a large, sealable container (preferably fairly broad), mix together the ingredients (besides the yuba). Mix well so everything dissolves, if possible.
¼ cup soy sauce or tamari, 2 tbsp vegetable oil, 1 tbsp nutritional yeast, ½ tbsp vegan Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp black pepper, ¼ tsp onion powder, 1 tsp balsamic vinegar, 1 tsp tomato paste
Remove yuba from the package and gently try to separate the layers. Some may come apart well and others may stick together like thicker slices. Slice into bacon-like strips about 1.5-2” across and 6-9” long, whatever makes sense based on the folds. Place into the marinating container and mix gently but well. Place in the fridge for a while – at least 10 minutes, up to 1 hour.
5 oz yuba
Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper. Lay out the strips on the parchment paper so they do not touch.
Bake for about 15 minutes. Smaller pieces may need to be removed towards the end and larger pieces may need 20 minutes or so. You want them to just hit the darkening stage but not to get too dark.
Remove from the oven and transfer to a container quickly, so they can continue to dry and cool. They will get crisper as they cool.

Notes

Nutrition based on 8 servings

Nutrition

Nutrition Facts

Yuba Bacon

Amount Per Serving

Calories 102 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 425mg18%

Potassium 63mg2%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 2g2%

Protein 5g10%

Vitamin A 136IU3%

Vitamin C 3mg4%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Low Calorie, Weekend Dinner, Weeknight Dinner

Red Beans and Brown Rice Stew

February 13, 2021 Sam

This is a true delight and was mostly invented by me, but is inspired by a similar red bean stew recipe from 3 years ago. Since it has rice, you don’t really need bread or anything else. The (vegan) sour cream is important!

This meal should be started as early as possible, in case it takes a while for the beans and rice to soften. I would plan for 3 hours and have an early dinner if it happens to finish early.

Print Recipe

Red Beans and Brown Rice Stew

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 499kcal

Equipment

Cast-Iron Dutch Oven

Ingredients

¾ pound red beans Hidatsa preferred
2 bay leaves
3 tbsp olive oil
1 large white onion chopped
6 cloves garlic minced
3 large carrots rough chopped
2 stalks celery rough chopped
2-3 green bell peppers rough chopped
2 tbsp sweet Hungarian paprika
1 tsp salt
½ tsp cayenne
2 tbsp tomato paste
2 tbsp red wine vinegar
Freshly ground pepper
1 cup brown rice medium-grain
¾ cup sour cream for topping, vegan optional

Instructions

Pre-soak the beans in 1% salted water for 6-10 hours.
¾ pound red beans
Drain the beans and place in a large, heavy Dutch oven. Add 3 quarts water. Add the 2 bay leaves. Heat over medium heat while you prepare the ingredients. You don't want the beans to start cooking too early, so gentle heat is fine here. If the beans start boiling, turn down the heat and cover.
2 bay leaves
While that warms, quickly prepare ingredients. Onion, carrots, celery and bell pepper can go into one big bowl. Garlic should be kept separate. Rinse and drain the rice.
Heat 2 tablespoon of olive oil over medium-high heat in a very large skillet and add the onions, carrots, celery and peppers. Cook, stirring often, until the vegetables are starting to develop some color, about 8 to 10 minutes. Near the end of this, make sure the beans have started to come to a boil. If they haven't, turn up the heat.
1 large white onion, 3 large carrots, 2 stalks celery, 2-3 green bell peppers, 3 tbsp olive oil
Add the garlic to the skillet and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, around 1 tsp, and pepper. Add the 2 tbsp paprika. Cook, stirring, for a few minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the 2 tbsp tomato paste and ½ tsp cayenne and stir well. Turn down the heat.
6 cloves garlic, 2 tbsp sweet Hungarian paprika, 1 tsp salt, ½ tsp cayenne, 2 tbsp tomato paste, Freshly ground pepper
Once the beans have come up to boiling, turn down the heat slightly. Remove about 2 cups of the water to a separate large Pyrex measuring cup and save for adding to the dish if needed. Remove another cup of liquid from the bean pot and and add to the vegetables’ pan and stir, scraping the bottom and sides of the pan to deglaze. Then add the vegetables and liquid into the beans. Raise heat to medium (if not already there) and bring to a gentle boil, covered.
Next, wipe out the skillet, warm to medium heat and add 1 tbsp oil. Rinse the brown rice and fry in the skillet until aromatic and crackling, about 5 minutes.
1 cup brown rice
Add the pan-fried rice to the beans and cover again, bringing it back to a low and gentle simmer. Simmer for at least 45 minutes. Check at 45 minutes and the every 15-20 minutes until the rice and beans are cooked.
Once the rice and beans are fully cooked, add in the 2 tbsp red wine vinegar and salt and pepper to taste. Remove the bay leaves.
2 tbsp red wine vinegar
Serve by topping each portion with a large dollop of sour cream.
¾ cup sour cream

Notes

Makes about 6 servings

Nutrition

Nutrition Facts

Red Beans and Brown Rice Stew

Amount Per Serving

Calories 499 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Sodium 619mg27%

Potassium 1236mg35%

Carbohydrates 79g26%

Fiber 13g54%

Sugar 8g9%

Protein 18g36%

Vitamin A 7524IU150%

Vitamin C 41mg50%

Calcium 98mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.