Showing posts with label gluten-dairy free. Show all posts
Showing posts with label gluten-dairy free. Show all posts

Tofu Fajitas à la Vegan

12:32 PM by in the kitchen with the Fernandezs
Finding Latin American vegan dishes without meat can be difficult. Tofu is a nice alternative.

Fajita (Spanish: little strips) is grilled meat, chicken, or shrimp served with sizzling onions, bell peppers and various toppings.
Fajitas de tofu (Spanish)
Serves 4
Preheat the oven to 400ºF (200ºC)

~Use organic ingredients if possible.~

14 ounces (400 g) extra-firm tofu
1 tsp. (5 g) or more to taste, each: paprika, chili powder, and Himalayan salt
1/2 tsp. (2,5 g) or more to taste, each: garlic powder, black pepper, cumin, and sugar
bell peppers, thinly sliced
red onion, thinly sliced
2 Tbs. (30 ml) olive or avocado oil
(gluten-free) tortilla shells
optional toppings:
  • red or green salsa
  • pico de galio
  • lime wedges
  • (dairy-free) shedded cheese(s)
  • shredded lettuce
  • chopped cilantro and/or parsley 
  • sliced jalapeños
  • (dairy-free) sour cream, Mexican crema  and/or yogurt
  • diced tomatoes
  •  guacamole
  • slice avocado

uno 1.  Drain the tofu. Wrap with a towel and place a heavy object on top for at least 15 minutes or place in a microwave for 2-4 minutes.


dos 2. Whisk the seasonings.


tres 3. Add the bell peppers, onions, and 1 Tbs. (15 ml) oil. Mix.


cuatro 4. Place on a baking sheet with parchment paper.


cinco 5. Slice the tofu into strips. 


seis 6. Toss with 1 Tbs. (15 ml) oil and the rest of the spices.


siete 7. Add to the baking sheet, without touching the vegetables.


ocho 8. Bake for 30-35 minutes.


nueve 9. Serve on top of tortillas shells and any of the optionals items.


diez 10. Serve with organic: 

  • Mexican rice, Spanish rice, or cilantro-lime rice
  • refied or back beans
  • Mexican street corn (elote), corn salsa, or roasted corn on the cob
  • tortilla chips with salsa or queso (cheese)
¡Buen Provecho!
"Good profit or seize"


Try some of the other tofu recipes:

https://veggiefernandezs.blogspot.com/search/label/tofu




Pancakes à la Oatmeal

6:27 PM by in the kitchen with the Fernandezs
It's a nice recipe for pancakes. Next, I will try making waffles with this batter (Add 1 Tbs./15 ml of olive oil and 1 cup/240 ml of apple juice). 

The first recorded mentioned of pancakes dates back to 600 BCE in ancient Greece.

Tallest pancake stack
3 feet, 4 inch (1 m) high with 213 pancakes

Τηγανίτες βρώμης (Greek)
/tiganítes vrómis/

1 cup (130 g) organic rolled oats (gluten-free)
2 organic apples, peeled and grated
2 organic eggs
7 ounces (200 g) organic (dairy-free) yogurt
1 tsp. (5 g) baking powder
pan cakes: olive oil
waffles: olive spray

organic toppings:
  • warm maple syrup 
  • jams
  • (dairy-free) yogurt
  • fruits
  • powder sugar
  • mini chocolate chips
  • cinnamon butter
  • whipped (dairy-free) cream
  • honey
  • chocolate sauce or Hazelnut spread
  • bourbon caramel sauce
  • peanut butter
  • lemon juice
  • apple cider syrup

ένα / EN-a/ 1. Mix the oats, grated apples, eggs, yogurt, and baking powder.


δύο /THEE-oh/ 2. Heat a little oil in a non-stir frying pan over low heat.


τρία /TREE-a/ 3. Spoon the pancake batter onto the frying pan to form small pancakes.


τέσσερα /TESS-air-uh/ 4. Cook on both sides until they are golden brown and cooked through.


πέντε /PEN-day/ 5. Remove and place on a plate.


έξι /EX-ee/ 6. Serve warm with any type of toppings you like.



Bite of History
  • For something different, mix with snow! There are recipe books from the 19th century of chefs adding real snow to give more fluffiness pancakes.
  • Potato pancakes are served during Hanukkah.
  • The most expensive pancake in the world cost more than $1 350, because it is made with caviar, lobster, and more caviar. 
  • The Swedish blodplättar is made with pig blood.
  • Narraganset Indians of North America enjoyed nokehick, made from soft batter.
  • Pancakes in France are crepes. 
  • Chinese pancakes are made of dough rather than batter.
  • The Indonesian pancake, serabi, is made from rice flour and coconut milk.
  • In Venezuela and Colombia, they are made with corn.
  • Russian блинис /blinis/ are made of buckwheat flour and served with sour cream, jam, honey are caviar.
There are more recipes from around the world, as well.










Meatballs with Apples

2:12 PM by in the kitchen with the Fernandezs
 Serve as a side dish or on spaghetti.

Serves 5

1 pound (455 g) organic ground beef
1 grate organic apple
1 cup (130 g) (gluten-free) breadcrumbs
1 organic egg
2 minced organic: garlic cloves and small peppers
1 Tbs. (32 g) grated ginger
1 Tbs. (15 ml) olive oil
1 cup (240 ml) organic apple juice
1/4 cup (60 ml) soy sauce or gluten-free liquid aminos
3 Tbs. (45 g) organic brown sugar
1 tsp. (5 g) cornstarch
slice green organic onions

optional: dairy-free cheese

1. Combine the beef, apples, breadcrumbs, egg, ginger, peppers, garlic, and optionals cheese
2. Form into meatballs.
3. Heat the oil over medium-high heat.
4. Cook the meatballs (inside temperature 375F/191C).
5. Whisk the apple juice, soy sauce/liquid aminos, sugar, and cornstarch.
6. Bring to a boil and cook until it becomes thick.
7. Add the meatballs, coat, and heat.
8. Sprinkle the green onions over the top.

Chicken Tacos à la Greek

11:35 AM by in the kitchen with the Fernandezs
Spanish tacos with a Greek twist!
Τάκος κοτόπουλου (Greek)
/takos koteopoulou/
Serves 4

1 pound (130 g) organic chicken breast, cut into strips
1 Tbs. (15 ml) olive oil
cooked organic brown rice
can of organic chickpeas, rinsed and drained
dill 
1/2 organic lemon or lime zest and juiced
1/2 cup (120 ml) organic (dairy-free) yogurt
1/2 cup (65 g) organic peeled cucumber
capers
8 (gluten-free) taco-size tortillas, heated
thinly sliced organic red onion
feta or diary-free goat cheese
organic cherry tomatoes, cut into fourths

ένα / EN-a/ 1. Heat oil over medium-high heat.


δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.


τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.


τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:

Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.


πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.


έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top. 


εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side. 


oκτώ /oc-TOH/ 8. Refrigerate any leftovers.


Toast à la Fruit and Avocado

12:23 PM by in the kitchen with the Fernandezs
Avocado* fruit was first domesticated in Mesoamerica, in the highlands of present-day Mexico and Guatemala, more than 5 000 years ago.

Tostadas con fruta y aguacate (Spanish)
Serves 2-4

4 slices of sourdough bread (or a gluten-free bead)
1 ripe organic avoid, pitted an peeled
1/2 cup (65 g) organic mango, pitted, peele and cubed
1/2 cup (65 g) organic seedless grapes, cut into fourths
1/2 cup (65 g) (diary-free goat cheese) or crumbled feta
2 organic mandarin orange, peele and segmented

optional: 
  • salad
  • soap
  • other types of fruits

uno 1.  Lightly toast the bread in a toaster.


dos 2. In a food processor or blender add the avocado and mango, purée.


tres 3. Spread onto the toast.


cuatro 4. Top with grapes and orange pieces.


cinco 5. Sprinkle with the cheese.


seis 6. Cut the toast in half and server with optional salad or soap.




*"Avocado"

aguaate (Central America, Caribbean Spanish and Spain)
palta (Agentina, Chile, Perú, and Uruguay)
abacate (Portuguese)
āhuacatl (Nahuatl) 
avocado pear (British English)
avo (Australian and South African English, as well as colloquial in the UK)

Lentil and Mushroom Shepherd's Pie

7:23 PM by in the kitchen with the Fernandezs

Shepherd's pie (British English: cottage pie) is usually cooked with beef, lamb, or veal and topped with mashed potato* then bake. It became popular in the 18th century. Minus the meat and add lentils for a vegetarian dish. It can be frozen and reheated it.


Hachis parmentier aux lentilles et champignons (French)
Serves 9
or a lot of leftovers
Preheat the oven to 350F (175C)

4 Tbs. (60 ml) olive oil
1 cup (130 g) organic lentils
2 tsp. (10 g) each organic: miso and tomato paste
1 tsp. (5 ml) Worcestershire sauce
2 cups (480 ml) organic vegetable stock/broth
2 crushed organic garlic cloves
1/4 cup (60 ml) white wine
6 organic sweet or regular potatoes, cubed (= about 8 cups/1.040 g)
2 tsp. (4 g) thyme
3 Tbs., (18 g) diced sage
optional spices:
  • garlic powder
  • mustard powder
  • black pepper
  • parsley 
  • pinch or two cinnamon 
  • pinch or two nutmeg
1 1/2 cups (195 g) chopped organic onions
1/2 cup (65 g) or more each organic, diced: mushrooms and celery
optional vegetables:
  • turnips
  • rutabaga
  • parsnips
  • peas
  • leeks
  • corn

un 1. Sauté the onions, celery (optionals vegetables: peas and/or corn) in 2 Tbs. (30 ml) of oil or more if needed,  for about 3-5 minutes over medium heat.


deux 2. Stir in the lentils. Increase the heat.


trois 3. Add the miso, tomato paste, Worcestershire sauce and stock/broth.


quatre 4. Cover and bring to a boil.


cinq 5. Reduce the heat to medium-hight and simmer for 10 minutes.


six 6. Add the vegetables. Cook about 10-20 minutes until the lentils are sold with some liquid still in the pan.


sept 7. Sauté the mushrooms (optional turnips, rutabaga, parsnips, and/or  leeks) in 1 Tbs. (15 ml) or more if needed oil on high heat.


huit 8. Add the garlic, thyme, and any optional spices except sage. Stir for a few minutes on medium heat. Remove.


neuf 9. De-glaze the pan with the wine and scraping any brown bits from the bottom.


dix 10.  Stir the mushroom mixture with the lentils.


onze 11. Spoon the lentil-mushroom mixture into a 9 x 14 inch (23 x 35 cm) casserole dish.


douze 12. Bring a pot of water to a boil.


treize 13. Add the potatoes and a pinch of sea salt. Boil for 10-15 minutes., until tender. Drain the potatoes.


quatorze 14. Add 1 Tbs. (10 ml) oil and sage to the potatoes. Mash until smooth.

 

quinze 15. Spoon the potatoes over the lentils-mushroon mixture. 

 (a) If you like crispy top, rough it up with a fork.


seize 16. Bake for 30 minutes.



*Fillings for other pies from different cultures with a mashed potato topping:
  • artichoke hearts and red peppers
  • black pudding
  • chicken and spinach
  • chorizo
  • curried chicken
  • duck
  • rabbit
  • salmon
  • salt cod
  • turkey and ham
  • pork-sausage
  • vegetables
  • flaked white fish with shrimps in a white sauce

Authentic Mexican Rice

9:16 AM by in the kitchen with the Fernandezs

Add any Mexican dish from taquitos, to tacos, to burritos!

Isn't Mexican rice and Spanish rice the same? ¡No! Spanish rice uses saffron threads and has more of a yellow color.
Arroz (Spanish)
(rice)
Serves 6-8
Preheat the oven to 350F (175C) 

2 organic tomatoes, cored and quartered
1 chopped organic onion
3 jalapeño chiles, remove ribs and seeds (less or more to taste) OR use canned jalapeños
1/3 cup (80 ml) olive oil
2 cups (260 g) organic Jasmine or short grain rice, rinsed
4 minced organic garlic cloves
2 cups (480 ml) organic vegetable broth
1 Tbs. (15 g) tomato paste or "caldo de tomate" bouillon 
minced cilantro or parsley
organic lime wedges


uno 1. Place the oven rack in the middle of the oven.


dos 2. Process the tomatoes and onions in a food processor about 15 seconds.


tres 3. Transfer to a 4-cup (960 ml) measuring cup and spoon off excess to make 2 cups (480 ml).


cuatro 4. Mince 2 jalapeño flesh and set aside. Mince 1 with the ribs and seeds. It will be hot, so adjust to taste. 

 (a) Skip if you are using canned jalapeños.


cinco 5. Heat oil over medium-high heat for a minute or two.


seis 6. Drop in 4 grains of rice. If they sizzle, the oil is ready.


siete 7.  Add the rice and cook, stir, until the grains are light golden, 6-8 minutes.


ocho 8. Reduce the heat to medium. Add garlic and jalapeños, cook about 1 1/2 minutes.


nueve 9. Stir in the tomato mixture, broth, tomato paste/caldo de tomate and bring to a boil.


diez 10. Cover, transfer to a pot to the oven, bake until the rice absorbed the rice, 30-35 minutes. Stir after 15 minutes.


once 11. Remove and fold in cilantro/parsley. Serve with jalapeño with seeds to taste and lime wedges.



Try our other 


A. rice dishes: https://veggiefernandezs.blogspot.com/search/label/rice


B. Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

Beet and Bean Burgers

1:36 PM by in the kitchen with the Fernandezs
Beets are highly nutritious and packed with vitamins, minerals, and plant compounds, of which many have medicinal properties. 

"Bean(s)" from German Bohne(n), have about 40,000 varieties, which are important source of protein throughout the Old and New World history, as well as today.

beets + beans = flavorful burger
Serves 8
Refrigerate 1 hour
or make the day before
Preheat the grill to medium-high heat, if using

2 cans (15 ounces/430 g) organic black beans, drained and rinsed
1 pound (455 g) organic beets, roasted, peeled and cut into fourths
1 cup (130 g) cooked organic rice
1 Tbs. (6 g) chili powder
1 tsp. (2 g) each powder: cumin, mustard, oregano, garlic, and coriander
black pepper
1-2 tsp. (5-10 ml) olive oil, if pan frying
8 (gluten-free) hamburger buns

optional sliced organic:
condiments:

1. In a food processor, pulse the black beans and roasted beets.
2. Transfer to a bowl and mix in the spices and rice.
3. Form 8 patties.
4. Place on a cooking sheet, cover with foil, and refrigerate at least an hour or overnight.
5. If using a pan on the stove, add the oil.
6. Cook the patties 4-5 minutes until lightly browned on bottoms; flip and cook 4-5 minutes.
7. Serve on buns with side dishes of optional and/or condiments.
8. Refrigerate any leftovers.



Pasta Salad à la Greek

9:40 AM by in the kitchen with the Fernandezs
Pasta salads taste bette alter they have had a change to rest, so prepare this up to three days in advance.


Ελληνική σαλάτα ζυμαρικών (Greek)
/ellinkí saláta zymaróikn/
Serves 6
Refrigerate for at least an hour

A. σάλτσα σαλάτας  /sáltsa saláta/ salad dressing:
1/4 cup (60 ml) red wine vinegar
6 Tbs. (90 ml) olive oil
1 organic lemon juice
1/2 tsp. (2,5 g) each: black pepper, sea salt, garlic powder, and oregano 
pinch of organic sugar

ένα / EN-a/ 1. Add add the ingredients except the oil in a bowl.


δύο /THEE-oh/ 2. Slowly pour in the oil while whisking. Set aside.



B. σαλάτα / saláta/ salad:
(gluten-free) organic pasta, example: rotini, bow ties, penne, etc.
1 chopped organic cucumber
organic cherry tomatoes cut in half
sliced organic red onion
diced red or orange organic bell peppers
pitteed kalamata olives cut in half
parsley
crumbled feta or gluten-free goat cheese

τρία /TREE-a/ 3. Cook the pasta as directed on the package, rinse and drain.


τέσσερα /TESS-air-uh/ 4. Place in a large bowl and cool to room temperature.


πέντε /PEN-day/ 5. Add the tressing and toss.


έξι /EX-ee/ 6. Toss in: cucumber, tomatoes, onion, bell peppers, olives, and pasley.


εφτά /EF-TA/ 7. Cover and refrigerate at least an hour or a few days.


oκτώ /oc-TOH/ 8. Toss in the cheese just before serving.


εννιά /en-NAY/ 9. Add salt, pepper or lemon juice as needed.


δέκα /THEK-a/ 10. Keep at room temperature for serval house before serving.


έντεκα /éndeka/ 11. Refrigerate any leftovers.







Stuffed Sweet Potatoes

10:58 AM by in the kitchen with the Fernandezs
Sweet potatoes are a good source of fiber and full of vitamins and nutrients, then add high protein beans, some Indian spices, and a healthy dinner is on the table!


भरवां शकरकंद (Hindi)
/bharavaan shakarakand/
Serves 4
Preheat the oven to 375F (190C)

2 organic sweet potatoes, cut in half, lengthwise 
2 Tbs. (30 ml) olive oil
1-2 tsp. (2-4 g) each: cumin, mustard seeds, paprika, turmeric, ginger, garam masala, and coriander 
1 diced organic each: garlic clove and onion
14 ounce (400 g) organic black beans, mix beans, or lentils (drained and rinsed)
(dairy-free) yogurt
1/2 cup (65 g) chopped cilantro or parsley
1/4 cup (30 g) chopped mint
red pepper flakes to taste for garerous

एक /ek/ 1. Line a backing sheet with parchment paper.


दो /do/ 2. Rub the sides of the cut sweet potatoes with oil.


तीन /teen/ 3. Place cut side down on the baking sheet and bake for 35-45 minutes. Afterwards, set aside to cool


चार /char/ 4. Heat the oil over medium heat and sauté the cumin and mustard seeds in a frying pan.


पांच /panch/ 5. Add onions, paprika, coriander, turmeric, a nd garlic. Sauté until the onions are soft.

 (a) Add a little water if needed to prevent sticking and burning.


छ: /chay/ 6. Remove from the heat and stir in the beans. Set aside until the potatoes are done.


सात /sāth/ 7. When potatoes are cool enough to handle, scoop out the middle , leaving a bit to support a firm shell.


आठ /āt/ 8. Add scooped potato to the onion and beans mixture.


नौ /nao/ 9. Turn up the heat and cook for a couple of minutes, until hot.


दस /das/ 10. Add the mixture to the potato shells.


ग्यारह /gyārah/ 11. Top with yogurt, chopped cilantro/parsley, mint and red pepper flakes. 

Miso-Cheese Sauce

10:29 AM by in the kitchen with the Fernandezs
You need a cheese sauce but have no cheese, or it must be dairy-free, try this sauce instead.

味噌チーズソース (Janese)
/miso chīzusōsu/
Makes 2 1/2 cups (600 ml)

2 Tbs. (30 ml) miso
2 cups (480 ml) water
1/4 cup (60 ml) tahini
3 minced organic garlic
juice of 1 organic lemon 

1. Dissolve miso in water over low heat.

2. Add tahini and garlic. Warm it.

3. Remove from the heat.

4. Stir in the lemon.

Vegan Queso Dip

12:07 PM by in the kitchen with the Fernandezs
Queso (Spanish: cheese) is a Mexican cheese dip, but this dip has no cheese. It is easy to make for a snack or an appetizer. 
Salsa de queso vegano (Spanish)
Makes 2 cups (260 g)

1 cup (130 g) organic sunflower seeds
1 cup (240 ml) boiling water
1/4 cup (60 ml) organic lemon juice
2 organic garlic cloves, peeled and minced
1 chipotle pepper, chopped or substitute with smoked paprika + pinch of cayenne (adjust the amount for spice lovers)
1/2 cup (65 g) nutritional yeast (GF) (substitutions*)
1 tsp. (2 g) each: chili powder, ground cumin, and onion powder
garnish:
  • 1 Tbs. (15 g) chopped cilantro or parsley leaves
  • sliced jalapeños 

uno 1. Use a blender to chop the sunflower seeds.


dos 2. Let it set in boiling water for 10 minutes.


tres 3. Add remaining ingredients, except the cilantro/parsley and blend on his speed until creaming and smooth, about 3 minutes.

 (a) If it is too thick, add boiling water for desired consistency.


cuatro 4. Transfer to a serving bowl and top with cilantro/parsley and/or sliced jalapeños.


cinco 5. Leftovers may be refrigerated in an airtight container for 3 days.


seis 6. Serve with (GF) chips, crackers, or crudités (French appetizers of sliced or whole raw vegetables, dipped in a sauce or vinaigrette).


*Substitute nutritional yeast:

  • brewer's yeast
  • yeast extract
  • soy sauce (not GF)
  • liquid aminos (GF)
  • coconut aminos
  • chopped cashews
  • dried or friend onion flakes
  • dried mushrooms
  • white miso paste
  • chickpea flour
  • vegan Parmesan cheese




Sweet Potatoes with Peanut Butter

8:31 AM by in the kitchen with the Fernandezs
 Nice combination for dinner or a holiday side-dish.
Serves 8
Pre-heat the oven to 325F (165C)

2 Tbs. (30 ml) organic (dairy-free) butter
2 minced organic garlic cloves
3 Tbs. (90 g) (gluten-free) flour
1 1/2 cups (360 ml) coconut milk
1 Tbs. (15 ml) chopped basil or 1 tsp. (5 ml) dried basil
1/2 tsp. (2,5 ml) Chinese five-spice powder or 1/4 (1,25 ml) ground cinnamon or nutmeg
3 pounds (1365 g) (=5-6) organic sweet potatoes, peeled and thinly sliced
1/2 cup (65 g) organic each: brown sugar and peanut butter
optional: organic peanuts and/or basil

1. Grease the bottom and sides of a oven pan
2. Line with parchment paper, allowing ends to extend above the edges.

A. Sauce:
1. Melt the butter over medium heat.
2. Add garlic, cook a minute.
3. Whisk in the flour.
4. Continue whisking while adding the coconut milk, until thickened and bubbly.
5. Stir in the basil, five-spice power, some black pepper. Then remove from the heat.

B. Peanut sauce:
1. Mix well the sugar and peanut butter.

C. Sweet potatoes:
1. Arrange in the pan, overlapping slices. Lay about 4-5 times.
2. Spoon some sauce over each layer, about 1/4 cup (60 ml). Save some for the top layer. 
3. Spread the peanut butter mixture on top.
4. Add the rest of the sauce.

D. Bake:
1. Bake uncover about an hour, until bubbly and golden and potatoes are tender.
2. Remove from the oven and let it sit about 30 minutes.
3. Remove sides of the pan and peel away the paper.

E. Serve:
1. Slice into wedges and top with optional peanuts and/or basil



Danish Beer Soup

12:40 PM by in the kitchen with the Fernandezs
Dans are descendants of the Vikings, which had a beer-bread soup but different from the today's Danish soup.
Ollebrod (Danish)
Serves 4
Soak for 3 hours

8 slices of pumpernickel bread or a gluten-free bread, torn into small pieces

2 cups (480 ml) dark ale or a gluten-free beer

1 cup (240 ml) water

1 organic lemon, zest and juiced

1 pinch of organic sugar

1/2 cup (65 g) (dairy-free) heavy whipped cream



en 1. Place the beard in a saucepan.

to 2. Cover with the ale and water.

tre 3. Let it soak for least 3 hours.

fire 4. Bring to a simmer over low heat; cook until it thickened, 15-20 minutes.

fem 5. Purée until smooth.

seks 6. Stir in the lemon zest, juice, and sugar. 

syv 7. Bring to a boil.

otte 8. Serve with a tablespoon on whipped cream.



Try: Viking Bread and Beer Soup:

https://veggiefernandezs.blogspot.com/2022/01/viking-bread-and-beer-soup.html

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