Dairy-Free
1468 recipes found
Blackberry Lime Smoothie With Chia Seeds and Cashews
I love the flavor and color of blackberries in a smoothie, but I don’t care for the seeds, which that won’t really blend, so I always strain my blackberry smoothies. Make more of the limeade than you need for the smoothie and keep in the refrigerator.
Melon Pomegranate Almond Smoothie
You can juice pomegranates using a citrus press: Just cut the pomegranate in half and press down and twist it on the press. Be careful to wear an apron so you don’t get splattered with the beautiful red juice. Half of a medium-size pomegranate will yield about 1/4 cup of juice if pressed this way. Or you can, of course, use a juicer.
Peach Almond Smoothie
Peaches and almonds are closely related and make a great match in this not-too-sweet smoothie. Peaches and almonds are closely related botanically, one reason why they have always made a good match in desserts and baked goods. I combined ripe summer peaches with almond milk and soaked almonds here, and also added some almond extract for additional flavor. The smoothie is further enriched with oatmeal, and only slightly sweet. You can add more agave syrup, or honey if you eat honey, if you wish. If delicious fresh peaches are no longer available, use frozen peaches.
Arugula Piña Colada Smoothie
Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?
Carrot and Papaya Smoothie With Hazelnuts and Pistachios
The carrot and the nuts contribute great texture and substance to this smoothie, and the coconut ice cubes add great flavor.
Pineapple, Orange, Granola and Carrot Smoothie
I never thought about adding vegetables to smoothies until I tasted a lunchtime smoothie my sister made that included spinach, pear and walnuts. These are ingredients I like in a salad, and they work well together after taking a trip through the blender — especially with fresh ginger added to the mix. With that, I broadened my horizons and explored fruit and vegetable smoothies. I’d picked several pounds of oranges from a friend’s tree, so I used fresh orange juice as the liquid, and for each drink I combined one or two fruits with a vegetable. I was thinking the smoothies would make great snacks, but in fact these make satisfying meals. They’re packed with vitamins, especially C and A, beta carotene, and antioxidant-rich flavonoids. A small amount of granola contributes great texture to this tangy smoothie. I prefer the thick version without the ice cubes, but that’s a matter of taste. Pineapple is an excellent source of manganese and contains an enzyme called bromelain that aids digestion.
Seeded Banana Frappe
Whenever your bananas are ripening faster than you can eat them, peel and freeze them to use later in smoothies like this one. You can make a richer drink by adding almond butter or peanut butter to the mix.
Frozen Strawberry-Coconut Smoothie With Pomegranate Molasses
Fruity pomegranate molasses is the perfect sweetener for this thick strawberry smoothie. This summer I bought a flat of strawberries, and soon afterward realized that they were going to go off before I had a chance to use them. So I hulled them and froze them in small freezer bags (a heaping cup, or 6 ounces, per bag), and now I’m using them for smoothies. When I was working on this smoothie I felt that it needed something to sweeten it, but what? I looked in my cupboard and saw a bottle of pomegranate molasses, and voilà! Now I know that pomegranate molasses, with its fruity, tangy yet sweet flavor, is perfect for red fruit smoothies of all kinds. This one is enriched with cashews, soaked in water for a few hours or overnight, chia seeds (also soaked), and oatmeal.
Green Smoothie With Pineapple, Arugula, Greens and Cashews
Pineapple can stand alone as a fruit to combine with greens in a smoothie. No bananas are required. I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor. I didn’t use any dairy in this one, just orange juice. And I found that it required no additional sweetener, though you could add a teaspoon of agave nectar or honey if you wish. It’s best to use the pungent, feathery wild arugula for this. I used a baby greens mix that included kale, chard and spinach.
Spicy Tunisian Carrot Frittata
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
Coconut Pineapple Pumpkin Seed Smoothie
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Berry Coconut Almond Smoothie
I was inspired to work on smoothie recipes this week when I defrosted a freezer and dredged out a half-filled bag of frozen berries. There was only one place for this lump of frozen berries — a rich smoothie. The key to the drink’s flavor is the cinnamon. I always strain mixed berry smoothies because I don’t like the texture of the little seeds, which don’t blend up.
Bruschetta With Chard or Spinach, Poached Egg and Dukkah
Pineapple Chia Smoothie With Herbs
I love pineapple smoothies. In this one I use carrot juice for the liquid and it works beautifully, as it’s neither too sweet nor too acidic.
Fennel Rice
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Red Berry, Cabbage and Almond Smoothie
Another high-anthocyanin red smoothie, this one also delivers the benefits of red cabbage, a cruciferous vegetable high in antioxidant-rich sulfur compounds, and almonds, a very good source of manganese and vitamin E.
Sorghum Bowl With Black Beans, Amaranth and Avocado
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it’s good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers’ markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can’t find it.
Chocolate Milk
Making chocolate milk from scratch is fast, easy and delivers a deep chocolate flavor. The base syrup here doubles down on chocolate, combining unsweetened cocoa powder with chocolate containing 100 percent cacao. Their bitter edge balance the sweetness nicely. The syrup is also quite versatile: Feel free to use it in coffee, cocktails and even soda water if that's your thing.
Jicama Relish In Chilpotle Marinade
Vegan Chocolate Chip Banana Cake
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.
Roasted Garlic and White Bean Dip With Rosemary
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn’t get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Som Tum (Green Papaya Salad)
In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Sushi Rice
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Braised Red Cabbage With Apples
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.