Recipes tagged with « Dairy-Free »
Dairy-Free Maple Cream Candy
A classic creamy sweet treat transformed with no dairy or nuts. Made with oat creamer and coconut sugar, simmered to precise temperature, whipped for texture. Subtle toasted coconut adds slight crunch, while mashed cooked sweet potato replaces traditional sugars partially for moisture and natural sweetness. Avoid stirring during cooking; watch for delicate bubbling and color deepening. Cooled gently before beating brings the right grainy but tender finish. Chilled or room temp sets firm yet chewy. Ideal for those needing vegan and allergen-conscious options without sacrificing texture or integrity.
Zucchini Potato Frittata
A rustic frittata built on browned potatoes and tender zucchinis with sautéed leeks and shallots swapped in for onions, eggs beaten smooth and baked to just-set. Garlic gives a punch. Oil control for crispness key. Timing and heat critical for perfect texture without dryness. Suitable for gluten-free and dairy-free diets.
Tilapia & Veggie Stir-Fry
A light tilapia fillet pan-seared with a vibrant vegetable medley. Red and yellow bell peppers swapped for orange ones for a sweeter bite. White mushrooms replaced by cremini—meatier, deeper flavor. Slight twist: lime zest added to sauté. Quick skillet work to keep crunch and color crisp. Fresh coriander gives herbaceous punch but can swap parsley or basil if needed. Uses pantry staples like canned black beans instead of red, salsa thick with tomato chunks. No dairy or gluten. Balanced protein and veggie combo with a hit of citrus, splash of olive oil for richness, and bold seasoning to pull it all fast and right.
Cocoa Coconut Cookies
Dairy-free, nut-free chocolate cookies with a chewy coconut exterior and a milk chocolate center. Uses cassava flour and maple syrup to adjust texture and sweetness. Coconut oil adds richness and moisture. The chocolate filling is enhanced with a pinch of cinnamon, bringing warmth to the flavor. Baking guided by visual cues like golden edges and toasted coconut. Hands-on shaping ensures consistent size. Recipes adjusted for timing and ingredients for texture balance. Store airtight at room temp up to a week.
Citrus Tilapia Salad
Simple citrus-glazed tilapia with crisp romaine-endive salad tossed in mirin-rice vinegar dressing. Fish pan-seared to golden, glazed with a syrupy tang of orange and ruby grapefruit reduced with honey. Salad adds crunch, fresh bite, sesame seeds toast for subtle nuttiness. Uses lime instead of orange as fresh twist, swaps honey for maple syrup for depth. Quick, bright, light main course. Dairy and gluten free. Adjust cooking by sight and aroma. Perfect for busy nights.
Basic Crepes Remix
Light batter flipping fast on a hot pan, subtle golden edges. Uses oat milk instead of regular milk, adds cinnamon and vanilla for a mild twist. Flour cut slightly, replacing some with cornstarch for tender texture. Swaps butter for coconut oil on the pan, keeps them pliable. Watch for bubbling on surface and dry edges before flipping; overcooking dries crepes in seconds. Makes roughly 8 to 9 thin crepes, ideal for stuffing or folding. Substitute eggs with flax for egg-free. The technique hinges on spreading quickly and even heat for thin, lacy edges.
Curried Lobster Coconut
A quick savory curry with lobster chunks cooked in creamy coconut milk and a spice mix featuring cumin and turmeric instead of traditional garam masala. Fresh aromatics pureed for consistency and depth. Finished with shredded coconut for texture and toasts slightly in the pan. Served best over fragrant jasmine rice. Dairy and gluten free. No eggs or nuts. Adjust spice level by varying the curry powder. Lobster can be swapped with shrimp or crab meat in a pinch. Essential to watch the coconut milk simmer and thicken slightly without breaking. Flavor builds quickly—don’t overcook the shellfish. Subtle coconut oil can replace olive oil for added flavor. Salting at the end keeps lobster tender.
Gluten-Free Corn Crepes
A quick gluten-free crepe variant using corn flour and almond milk, yielding 3 to 4 thin crepes. Eggs provide structure, while a pinch of baking powder adds subtle lift. Butter for frying imparts a nutty aroma and crisp edges. Adjust batter thickness if too runny; thicker batter sticks better and browns evenly. Ideal for savory or sweet fillings. Flour swap and dairy alternative included for allergen-friendly cooking.
Veal Stew Sweet Potatoes
Braised veal shoulder roast cooked low and slow with root vegetables and an aromatic broth enriched with mustard and white wine. Subtle heat from harissa balances sweet earthiness of sweet potatoes. Techniques focus on layering flavors by searing and deglazing, then slow extracting gelatin from the bone-in meat. Stepwise additions of root vegetables ensure balanced textures. Includes ingredient swaps and tips for working without wine or Worcestershire. Roughly 8 servings, gluten and dairy free, adaptable for egg allergies.
Sugar Pearled Choux Puffs
Light puffy choux dough balls dotted with crunchy pearl sugar. Baked until golden with a crackly sugar crust. No nuts, dairy, gluten, or lactose involved. Egg and water mixture used for glaze. Baked at 195°C. Yield 2-3 dozen puffs. Crisp crust, soft hollow inside. Uses half standard sugar pearls. Tweaked egg glaze for extra gloss. Slightly smaller dollops for even baking. Requires chilling dough beforehand for better piping. Make fresh or keep air-tight max 2 days. Mild sweetness, not too sticky.
Twist Chicken BLT
A quick chicken BLT variant switching basics up. Uses shredded turkey instead of chicken and prosciutto in place of bacon. Fresh basil replaces parsley. Quantities adjusted with more tomato, less meat. Mixes all ingredients into a simple blend. Ready in about 10 minutes, combining savory, crisp, and fresh notes. No nuts, no gluten, no dairy, no eggs. Great for a fast main meal or sandwich filler.
Vegan Whipped Cream Twist
A plant-based whipped cream alternative using coconut cream and aquafaba. Light, airy texture achieved without dairy. Slightly sweetened with maple syrup and a hint of vanilla. Ready in under 25 minutes. Great for topping desserts or coffee. Uses 350 ml coconut cream and 150 ml chickpea brine instead of typical heavy cream. Contains less sugar and a touch of lemon juice for brightness.
Spiced Sweet Potato Mash
Sweet potatoes roasted or microwaved then mashed with coconut oil and vegetable broth. Salt, pepper, and ground cumin add warmth. Wrapped in foil or pierced for quick cooking. Creamy texture with a subtle spicy note. Variations in cooking times based on method and size. No nuts, lactose, gluten, or eggs. Suitable as a vegetable side or simple entrée. Makes about six servings.
Fish broth remake
White fish chunks stewed with aromatic vegetables and hearty citrus infusion. Uses diced tomatoes and clams for depth. Olive oil starts the base. A fragrant soup that mingles fenouil with bell pepper and celery. Garlicky, softened onion plays its part. Orange juice brings a bright citrus twist, fish cooks just until opaque. Served with toasted bread slices. Light seasoning, minimal fuss, mostly stove-top simmering. No dairy, no gluten, no eggs. Ready in under an hour. Slightly altered quantities, times nudged, and clam replaced by mussels for a twist. Paired with a pinch of smoked paprika for subtle warmth.
Cajun-Spiced Salmon Veggies
Salmon fillets coated in a zesty blend of altered Cajun spices. Charred corn in segments with quickly blanched snap peas swapped for green beans. A creamy avocado lime dressing replaces the original mayo-vinegar mix. Grilling times shifted slightly for a smoky finish. Balanced heat and herb notes with a citrus twist. Four servings, main course, fish-centric, gluten and dairy free without nuts.
Red Lentil Penne Twist
Red lentils combined with diced eggplant and carrot instead of zucchini and pepper. Olive oil and tomato purée with sun-dried tomatoes and smoked paprika replace the original spices. Penne pasta cooked al dente, tossed in reduced sauce made from canned diced tomatoes and homemade vegetable broth. Slightly less cooking time. Garnished with vegan nutritional yeast instead of parmesan for a nut-free finish.
Cauliflower Couscous Stew
A vegetable-rich couscous dish with finely chopped cauliflower replacing grains. Simmered with carrots, turnips, fresh tomatoes, and spices like ground coriander and couscous blend. Added raisins and chickpeas for texture and protein. Harissa sauce for heat, parsley for freshness. No nuts, dairy, gluten, or eggs.
Grilled Veal with Beet Avocado Salad
Tender veal grilled to medium-rare, slathered in a tangy herb mayo, paired with a vibrant salad of roasted red beets, creamy avocado halves, crisp lettuce, and toasted pumpkin seeds. Quick beet cooking in foil on one side of the grill, veal sizzling on the other. Fresh herbs and citrus brightening the mayo. A texture contrast: creamy avocado, crunchy seeds, juicy beet slices. Simple, no gluten, dairy, nuts. A light, fast main dish with layers of flavor and color on plate.