Tag Archives: dairy-free

Spinach-pear-lime smoothie

16 Jun

Spinach-pear-lime smoothie

We were relatively late to the Nutribullet party. But once I submitted to pester power and bought one, and we made up for lost time.

Nothing was safe from being blitzed into a drinkable state. Fresh and frozen fruit and vegetables, nuts, seeds, juice, avocados, oatmeal, ginger, yogurt, herbs, cold coffee, chickpeas, rice… they’ve all been taken for a spin.

Some combinations were a success; others left us gasping at their horribleness.

Eventually, I hit on a smoothie combination that works for me –  spinach-pear-lime smoothie has become my go-to smoothie. I have it at least twice a week, and I haven’t tired of it yet…

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Vietnamese fried chicken (VFC)

10 Jun

Vietnamese fried chicken (VFC)

I  seldom make fried chicken. Not because I don’t like it (I do), and not for health reasons either. It’s the time it takes, the mess it makes (all that spattering oil)… The end result never seemed to justify the hassle.

But that was before I encountered Vietnamese fried chicken (or VFC as we now call it) at a music festival.

Maybe I was influenced by the band that was playing (Noah and the Whale), or the unexpected blessing of sunshine, or the mellow party atmosphere, but that chicken was just about the best thing I’d ever tasted.

The moist and flavourful meat, the growing kick of chilli heat, the coating that was more crackle than crumb. Fried chicken this good was definitely worth the hassle. Continue reading

Cabbage dill slaw

25 May

 

Cabbage dill slaw

I’ll often throw together a quick cabbage salad to serve with a sandwich or jacket potato. When I have fresh dill on hand, this cabbage dill slaw is one of my favourites.

Cabbage and dill always play together nicely. And the mustard-honey dressing is a change from the sharp vinaigrettes and sweet, watery mayonnaises that spoil cabbage salad for some people.

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Cucumber and poppy seed salad

9 May

Cucumber and poppy seed salad

This salad of cucumber and red chilli tossed in a zingy-sweet dressing takes minutes to prepare.

I like to give it a little time in the fridge – half an hour is enough – for the cucumber to get cool and crisp, and the chilli heat to work its way into the dressing. Continue reading

Carrot cake-muffins

5 May

Sometimes it’s hard to know where muffin leaves off and cupcake begins…

Is it the method – a brief stir with a wooden spoon, instead of using a food mixer? The nod towards “healthiness” – wholewheat flour, oil instead of butter, fruit instead of chocolate chips, going au naturel instead of sporting icing?

These carrot cake-muffins don’t do much to resolve the issue. Muffin by method and ingredients, the end result is so delicious it feels disingenuous to consider them a breakfast food.

And that’s before you add a generous spreading of the optional cream cheese icing..;-)

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Moros y Cristianos (black beans and white rice)

1 May

Moros y Cristianos is a Cuban dish of black beans (Moors) and white rice (Christians).

In some versions, the rice and beans are cooked together – resulting in visually unappealing (though tasty) gray rice. I prefer to keep the rice and beans separate until the last moment to maintain the contrast of colours.

I reheat leftover rice and beans separately while I cook the onion and peppers, then stir it all together just before serving. Dressed with a splash of vinegar or lime juice, and a dash of hot sauce it makes a very satisfying lunch. Continue reading

Asian chicken noodle soup

19 Apr

Asian chicken noodle soup is less of a recipe than an idea.

When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.

Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs. Continue reading