Spring Primavera With Arugula Pesto Cream Sauce

This is another recipe that is perfect for springtime. It has an abundance of fresh spring produce and it can’t get much better than fresh seasonal produce. If it’s one of those beautiful picnic days, this is equally as good made as a pasta salad. The choice is yours.
Spring Primavera
Sauce:
4 cups arugula, lightly packed
1/4 cup roasted sunflower seeds, unsalted
1 tablespoon nutritional yeast
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
2 cloves garlic
Large pinch of salt
2 cups unsweetened coconut milk
1 teaspoon+ salt, to taste
1/4 cup dairy free margarine
1/4 cup flour
Pasta:375 grams short pasta of choice

1 cup asparagus, trimmed, cut into inch long pieces
1 small yellow pepper, cut into 1 inch pieces
3/4 cup cherry tomatoes, halved
Arugula leaves for garnish
In a food processor combine nutritional yeast and sunflower seeds and pulse until finely chopped. Add everything else except olive oil and pulse until combined. Pour olive oil in a thin drizzle until incorporated, making sure to scrape sides periodically. Set aside. Cook pasta to box directions. When the pasta only needs 1 minute longer, throw in the asparagus and yellow pepper to blanch.Warm the coconut milk and salt in a saucepan over medium heat or in the microwave. While Pasta is cooking create a roux by melting the margarine over medium heat. Once melted stir in the flour until fully incorporated, cooking for 1 minute. Pour 1/3 of the coconut milk into the pot with the roux, whisking continuously. Once thickened add another 1/3 cup and repeat until all of the milk has been added and thickened by the roux. Add the pesto into the milk and mix well. Toss sauce with the hot pasta, vegetables and cherry tomatoes. Garnish with a few arugula leaves. Enjoy!

Serves 4.

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Black Bean and Corn Tacos with Avocado Cream

These are perfect as a snack, lunch or dinner. So creamy and tasty, you will fall in love. If you’re a fan of a bit of spice, they go super well with hot sauce. My favourite one to put on is Valentina, but feel free to try out different ones to your liking.
Corn and Black Bean Tacos
Makes 8 tacos
1 can (2 cups) black beans, rinsed
1 1/2 cups frozen or fresh corn
1/2 large onion, chopped (roughly 1 cup)
1 tbsp cooking oil, I prefer olive oil
Salt and Pepper to taste
Avocado Cream:
1 large avocado, cubed (roughly 1 1/4 cups)
2 tablespoons fresh lime juice
1/3 cup plain coconut yogurt (soy yogurt is ok)
Large pinch salt
8 flour or corn tortillas
1/3 cup chopped fresh cilantro
In a frying pan heat oil over medium heat. Add onions and cook stirring frequently for approximately 5 minutes. Add corn, beans, salt and pepper to taste. Continue to cook another 4-5 minutes, stirring. In a food processor puree together all of the ingredients for the avocado cream.
Heat tortillas in microwave or in a pan over the element. Divide corn and bean filling equally over the 8 tortillas. Divide the avocado cream and cilantro on top of the filling the same way. Fold, lift and devour.

Creamy Broccoli Pasta with Pine Nuts

I love making cream sauce. LOVE. My friends think of this dish as a cheesy alfredo pasta. You can’t go wrong when a dairy free recipe is being called cheesy. Enjoy it and share with the world!
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3 cups dried short pasta
2 cups unsweetened coconut milk
2 large cloves of garlic, minced
1 small onion, diced (roughly 1/2 cup)
3 tablespoons chopped fresh basil
2 tablespoons nutritional yeast
1 /12 teaspoon salt
2 cups broccoli, chopped into small pieces
Beurre manié (2 tablespoons flour and 2 tablespoons dairy free margarine)
1/2 cup pine nuts
Pepper to taste
Cook pasta according to package directions. In a medium pot, bring coconut milk to a boil with garlic, onion, basil, nutritional yeast, salt, pepper and broccoli. Bring to a boil and continue to cook on high for 5 minutes.
To make a beurre manié paste blend flour and margarine in a bowl with a fork until fully combined. Reduce the heat of the sauce to medium. Whisk the beurre manié into the sauce little by little, allowing the sauce to thicken a bit before adding more.
Toss cooked noodles with thickened sauce and serve into bowls. Top with pine nuts. Serve with a salad (if desired) and enjoy (mandatory)!
Serves 4

Baby Kale and Warm Couscous Salad

Another winner in my heart. The tofu is optional, if you want to make this a soy-free meal. This recipe is easily double to make dinner for 4, or make a big batch and serve as a side salad at a potluck.
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1/2 cup unsweetened coconut milk
1/3 cup couscous
1 teaspoon vegetable bouillon powder
1/2 teaspoon cumin
4 cups loosely packed baby kale
1 large orange (roughly 1 cup cubed)
1/2 cup pecan pieces
1/2 cup dried cranberries
1/4 lemon
2 tablespoons olive oil
2 green onions
1/3 cup crumbled firm tofu
Pepper to taste
Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes. While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of 1/4 lemon onto it. Mix and set aside. Slice green onions for garnish.
Toss couscous and olive oil with the kale mixture. Serve onto 2 plates and top with crumbled tofu and green onions. Eat and enjoy. Serve with an additional lemon wedge if desired.
Makes 2 meal size salads.

Cream of Lentil Blender Soup

This is another quick meal for you. It’s a lifesaver when you forgot to make your lunch and you want something more exciting than a sandwich. It’ll take less than 5 minutes, is full of nutrition and goes amazing with some fresh rye bread.

If you are pre-making it for something and it will get warmed up later, you can skip the cooking part on the stove and just jump right to the blender!

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1 can of lentils, 540ml
1 1/2 cup unsweetened coconut milk, or other dairy free unsweetened milk
1/4 of a large onion (roughly 1/3 cup)
1 medium clove of garlic
1/4 inch ginger root
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
2 teaspoon vegetable bouillon powder
1/2-1 teaspoon chili sauce, depending on spice preference
2 green onions, optional
Place coconut milk in a large pot on high heat to bring to a boil. Roughly chop the onion, garlic and ginger and add to coconut milk. Rinse the lentils and add half of them to the pot. Add in lemon juice, cumin, bouillon powder and chili sauce. Continue to cook over high heat for approximately 2 minutes until vegetables have just started to soften.
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Remove from heat and add to blender. Puree until smooth. While blending, slice green onions for garnish. Split leftover lentils into bowls and pour the puree over them. Garnish with green onions. Enjoy!
Makes 2 meal soups or 4 side soups

Creamy Mushroom Pasta

So I’d like to say that I’m back on that So Delicious boat, but the truth is I never ever got off. Man this stuff is so good. So here I am, time to throw another recipe at you! This one is a pasta with 3 types of mushrooms and a white wine cream sauce. You can’t go wrong with any of those things. So here it is, bon appetit!

Mushroom Pasta Bake with White Wine Cream Sauce

This recipe was a runner up in a dairy free recipe contest! Click the link above if you wish to see the other great contest recipes from cooks as passionate as me!

 

mushroom pasta bake

 

Ingredients:

2 1/2 cups uncooked short pasta

2 cups unsweetened coconut milk

3 cups chopped mushrooms, different varieties (I used button, portobello and shiitake)

1/3 cup finely diced onion

2 cloves minced garlic

2 tsp olive oil

1/2 cup dry white wine

1 tbsp nutritional yeast

1 tsp soya sauce

1/4-1/2 tsp salt, to taste

1/2 tsp thyme

1/4 tsp red chili flakes

Pepper to taste

Roux- 2 tbsp dairy free margarine, 4 tbsp flour

1/2 cup panko or breadcrumbs

Directions:

Preheat oven to 400*. Cook pasta al dente according to package directions. Strain and set aside. In a saucepan heat olive oil over medium high heat. Add garlic, onion, mushrooms, thyme and chili flakes. Cook for 4 minutes, until onions are softened. De-glaze the pan by adding the wine. Cook for another couple minutes. Add in the milk, soya sauce, nutritional yeast, salt and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.

While simmering prepare the roux in another saucepan. Melt margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes. Remove from heat until mushroom sauce is ready. Once simmered for 10 minutes, pour 1/3 of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened. Add another 1/3 of sauce and repeat the process. DO the same with the rest of the sauce. Continue to cook and thicken for another 5 minutes.

Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish. Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.

Serve with a fresh salad and enjoy the amazing flavour of dairy free!

Mango Coconut and Chickpea Curry

So in the past 2 months or so I’ve been completely and utterly addicted to cooking contests. It gives my cooking a little creative flair and something to work off of. It’s been on the scale of garlic recipes to edible gifts, which is a very big scale indeed. A recent one that I have fallen in love with is put on by So Delicious. First off, they are already an amazing company with a great product so I’m in! I also love love making creamy dairy free recipes and then serving them to friends and family and they are shocked that there’s no dairy in them!

So here I am with my lovely dairy free recipes for you. I hope you love them just as much as I do.

Mango Coconut and Chickpea Curry

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Ingredients:

2 tsp coconut oil

2 cloves garlic, minced

1 inch ginger root, minced (roughly 1 tbsp)

3/4 cup chopped onion

1 large russet potato, cut into 3/4″ cubes (roughly 2 cups)

I can chickpeas (540ml)

2 cups So Delicious unsweetened coconut milk

1 tsp salt

1 tbsp curry powder

1 tsp turmeric

1/2 tsp cumin

1/4-1/2 tsp cayenne, depending on spice preference

1/4 cup chopped cilantro, reserving a few leaves for garnish

1 large mango, peeled and cubed, 3/4″

1/4 c toasted coconut

1 lime

Directions:

In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.

During the cooking hour prepare some white or brown rice to serve the curry on.

Once the hour is up add in the mango and cilantro and cook for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!!