gluten-free dairy-free roasted carrot and chickpea salad with cashew-cream sauce

This recipe came by way of Bon Appetit, though I can't access the recipe anymore. I understand why paywalls are necessary sometimes for a business and also they are frustrating.

Anyway, I think I changed it enough to be my own. 

You'll need:

• lettuce
• cress
• carrots (2 or 3, sliced into matchsticks)
• 1 onion, sliced
• chickpeas (1 can, drained and rinsed)
• paprika
• olive oil
• turmeric
• garlic powder
• cumin
• salt and pepper
• dried parsley
• 1 cup cashews, soaked for a little while then drained
• 1/3 cup water
• salt
• pepper
• lemon juice to taste
• fresh garlic
• olive oil
• more dried parsley

Do this:

In a big bowl, mix carrots, onions, and chickpeas with paprika, olive oil, turmeric, garlic powder, cumin, salt and pepper, and dried parsley.

Roast on a pan at about 180 C for about 20-25 minutes, or until browned.

Blend the cashews, 1/3 cup water (more if the cream sauce is too thick), salt and pepper, lemon juice, olive oil, and fresh minced garlic. 

On the plates, arrange lettuce, then the roasted veg and bean mixture on top, and drizzle with cashew cream sauce. Toss some chopped cress on top for an extra peppery sharpness and beauty. 

gluten-free dairy-free rose tteokbokki

This is a wonderful Korean dish using mochi-mochi (soft and chewy) rice-flour tubes and gochujang (spicy chili paste) along with soy sauce, brown sugar, milk, cream, and cheese (I use all dairy-free ingredients). It's a great mix of spicy and creamy and sweet. Try it! 

I changed it just a bit to use what I could get here in Japan, but you definitely need the tteokbokki tubes and the gochujang, at least! 

Here's the recipe I based it off. 

(The photos above and below are the same dish, but the second time I made it, which is the above photo, I think I added more milk and didn't cook it off as long. Both times it was super tasty.)

You'll need:

• tteokbokki (rice tubes, like thick chewy pasta)
• 200 ml soy cream
• 200 ml soy milk
• 1 onion, sliced
• 1/4 cabbage, chopped
• 1 bunch komatsuna greens, washed and chopped (or spinach or mustard greens)
• green onions, chopped
• fish cake (kamaboko), chopped
• age dofu (fried tofu) strips
• Canadian bacon, chopped (I use 4 slices)
• grated soy cheese
• 2 tablespoons gochujang paste
• 2 tablespoons raw brown sugar
• 2 tablespoons gluten-free soy sauce

Do this:

In a frying pan, cook the vegetables and Canadian bacon in oil till slightly soft but still with some al dente bite. 

Mix the gochujang, sugar, and soy sauce, and then stir into the pot. Add the milk and cream. 

Then toss in fried tofu strips and chopped fish paste. Stir everything well and then bring it to a simmer.

When it's simmering, add the tteokbokki and cook it all till the tubes are soft but not mushy. Stir in the dairy-free cheese and then in the bowls, sprinkle with green onions. 

Enjoy this stuff to the max! 

gluten-free dairy-free chocolate-ginger mug muffins

Another take on my mug muffins! So delicious.

You'll need (for one person):

• a microwave
• a cup/mug
• 1 egg
• 1 tablespoon neutral-flavored oil plus more oiling
• 3 tablespoons almond flour
• pinch salt
• pinch baking powder
• 1 teaspoon chicory powder
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon honey
• sprinkle cinnamon
• splash of soy milk
• chopped dairy-free chocolate
• chopped crystallized ginger

Do this:

Oil your cup/mug. Crack an egg in and whisk with a fork. Add the rest of the ingredients except the chopped chocolate and crystallized ginger. Whisk together till smooth, then toss in the chopped chocolate and crystallized ginger. 

Cover and microwave on 600 W for 1.5 minutes. 

Add another little splash of soy milk and dig in with a spoon.

 

funky gluten-free dairy-free bacon sweet-potato and white-potato summer salad

This was unexpectedly made and unexpectedly delicious! It was for an international potluck and because I'm an international woman this is what I conjured up with what I had on hand in my international home.

You'll need:

• frozen and then thawed cooked sweet potato slices, or fresh sweet potatoes, cut into chunks and cooked
• white potatoes, peeled and cut into chunks and boiled till tender
• 2-3 tablespoons apple cider vinegar
• salt and pepper
• mayo 
• plain soy yogurt 
• parsley, fresh or dried
• regular mustard
• Dijon mustard
• paprika
• bacon slices, cooked, drained, and chopped
• green onions, sliced
• grated carrots
• frozen and shelled edamame, thawed 

Do this: 

Drain your cooked potatoes and mix with the apple cider vinegar and let it set for a few minutes.

Mix your dressing ingredients: mayo, soy yogurt, salt and pepper, two kinds of mustard, paprika, and parsley.

Stir it in with the potatoes, bacon, green onions, grated carrots, and edamame. 

Put it in the fridge to chill, and you take a little moment to chill yourself too. Have a big glass of ice water, put your feet up, and then head to a potluck. Don't forget to take the potato salad! 

gluten-free dairy-free zucchini cashew-cream and chickpea pasta

I found this idea on one of those 30-second Facebook videos that they throw at you, so I can't give a source. Basically I just got inspired and then made it my own Mamatouille way. 

You'll need:

• pasta of choice (I used brown rice swirly pasta)
• 1 cup cashews, soaked in just-boiled water for a few hours (can put in fridge if needed)
• 3 zucchini, sliced
• 1 onion, sliced
• 5 or 6 cloves of garlic, peeled
• olive oil
• salt 
• pepper
• about 1/2 - 1 cup soy milk
• 1 or 2 cans chickpeas, drained
• 3 tablespoons lemon juice
• dairy-free margarine
• about 2 tablespoons nutritional yeast powder

Do this:

Soak your chickpeas for a few hours and then drain. Roast in a 170 C oven for 25 minutes: zucchini, onion, garlic, olive oil, and salt.

In a blender, add the cashews, roasted veg, salt, pepper, margarine, 1 can drained chickpeas, soy milk, lemon juice, and nutritional yeast. Blend.

Cook your pasta in a big pot and drain, then mix the pasta, blended creamy veg mixture, and the other 1 can of drained chickpeas. 

I served ours with avocado and homegrown tomatoes from Kahoku-gata, and it was all more-ish.