Dairy-Free
1474 recipes found
Saffron Lobster Salad
Hanoi Beef And Rice-Noodle Soup
Spaghetti With Shrimp, Kale and Tomatoes
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.
Scallops on the Grill
Parsley Hummus
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.
Potato and Collard Green Hash
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Collard Greens Stuffed With Raisins, Nuts and Rice
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.
Stir-Fried Beet Greens, Tofu and Beets
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.
Skillet Wild Rice, Walnut and Broccoli Salad
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Chipotle Gazpacho
Chipotle contributes heat and smoke to this beautiful blender gazpacho.I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.
Radish Gazpacho
Rolled Oats With Amaranth Seeds, Maple Syrup and Apple
Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but they retain texture, which is one of the things I like about the combo.
Black-Eyed Peas With Spinach
Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto
The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I’m usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They’ll be like miniature vegetarian (or vegan) turkeys
Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.
Black-Eyed Peas And Kale Ragout
Wild Rice and Quinoa Breakfast Stuffing
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Granny Dameron's New Year's Day Black-Eyed Peas
Gazpacho sans Bread
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor is the same – ripe tomato blended with vinegar, onion, garlic, and olive oil. Keep it in a pitcher in the refrigerator and enjoy a few days of soup.
Balsamic Roasted Winter Squash and Wild Rice Salad
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won’t get the full nutty flavor of the grains
Quick Gazpacho
Stir-Fried Pork In Garlic Sauce