Category Archives: Dairy free recipes

Cauliflower Leek Soup with Chives and Sour Cream

Cauliflower Leek Soup with Chives and Sour Cream

Ingredients:

  • 1 large cauliflower cut into medium sized florets
  • 2-3 leek stalks white and light green parts finely cut
  • 2 medium potatoes peeled and cut into small pieces
  • 4 tbsp finely cut chives
  • 5 cups broth
  • 1/2 cup sour cream  (soup can also be made without the sour cream)
  • Salt and pepper
  • Olive oil

Continue reading Cauliflower Leek Soup with Chives and Sour Cream

Moroccan Mint Tea

Moroccan mint tea is a refreshing green tea drink infused with fresh mint leaves that is  served in countries like Morocco, Tunisia, and a few Arab states as well. Moroccan mint tea is typically served with brown sugar lumps or white sugar lumps, but rarely is it had with milk. For a long time I tried very hard to drink Moroccan mint tea without the sweeteners purely to avoid sugars, but then one day my friend Radhika who grew up in Morocco told me that in Morocco mint tea is served so sweetened that flies would hover around the tea trays! I asked her “You mean it is supposed to have sugar and plenty of it?”😋😋  I was so thrilled to hear this little tid bit! I love anything sweet (sugary anything is my Achilles heel)!  Sweetened or unsweetened, Moroccan mint tea is a refreshingly delicious drink any way you have it. Continue reading Moroccan Mint Tea

Pansy Blossom Ice Cream

I made this pansy blossom ice cream for Rani’s birthday in early March that turned out awesome. As one of Rani’s friends recently developed an intolerance to dairy we made our ice cream with coconut milk and coconut cream. Coconut milk or coconut cream is a great alternative to dairy cream and it’s a boon to those folks who are lactose intolerant. Our vanilla ice cream with pansy blossoms turned out so good that all the kids devoured it 😋.  Pansy flowers add delicate purple colored flecks to a simple vanilla ice cream. Continue reading Pansy Blossom Ice Cream

Spinach and Ridge Gourd Soup

Kootu is a popular vegetable stew made in many parts of southern India. The basic recipe for kootu is vegetables cooked with lentils, spices and shredded coconut to form a thick stew which is typically eaten over white rice. In this recipe however I’ve chosen to make kootu into more of a soup by substituting the traditional shredded coconut and lentils that go in kootu with coconut milk to give kootu a more soupy consistency, perfect for a Sunday soup day.  Continue reading Spinach and Ridge Gourd Soup

Sarson Ki Saag. Mustard Greens Curry

I am so excited to share this greens curry recipe with you all, it is positively packed and I mean packed with good for you leafy greens and tastes amazing! Sarson ki saag is a springtime mustard greens curry that is cooked seasonally in spring in northern India in states such as UP when mustard greens are readily available at the farmer’s markets. Because mustard greens are rarely available rest of the year mustard greens curry is a favorite dish in the spring in this region. Even here in California I find that mustard greens are mostly available in the spring at the farmer’s markets, and if I am lucky I can sometimes find them in the freezer section at our local grocery stores. Continue reading Sarson Ki Saag. Mustard Greens Curry

Flavored Honey

I bought a rather eclectic cookbook filled with not so ordinary vegetarian recipes recently titled Naturally Vegetarian. Recipes and Stories from my Italian Family Farm by Valentina Solfrini. I have never found an Italian cookbook dedicated entirely to vegetarian dishes until this one. While exploring the book I discovered that author Valentina has a blog called hortuscuisine.com food from the Italian countryside.  Her blog is filled with travel stories and nostalgic Italian vegan and vegetarian recipes. On Valentina’s blog is where I found this beautiful post on flavored honeys. Continue reading Flavored Honey

Curried Zucchini Soup with Capsicum & Potato

The family loved loved this zucchini soup when I made it with flavorful spices, peppers and potatoes. Rani even requested a few times that I make this soup again. I told her I’ll make it as many times as she wants when we receive our giant zucchini from Karen Aunty’s veggie garden 😃. Continue reading Curried Zucchini Soup with Capsicum & Potato

Spring Cauliflower Soup with Fresh Picked Herbs

Spring Cauliflower Soup with Fresh Picked Herbs

Ingredients:

  • 2 medium cauliflower heads – florets chopped and set aside. About 10-12 cups
  • 6 garlic cloves finely cut
  • 1 large bell pepper cut into small pieces
  • 1 potato peeled and cut into small pieces
  • Fresh picked herbs such as thyme, basil, mint, rosemary, chives, and sage. About 4-6 tbsp finely chopped
  • 5 cups vegetable broth
  • Olive oil
  • Salt and pepper
  • 1/2 cup milk (optional)
  • 4 tbsp cream cheese or goat cheese (optional)
  • Sprinkle of paprika for garnish

Continue reading Spring Cauliflower Soup with Fresh Picked Herbs

Roasted Red Pepper Pasta

Simple, savory, sweet and scrumptious, this pasta is a breeze to make. I made this red bell pepper pasta after returning from a week away for Spring Break. When we came back home I had six red bell peppers in the refrigerator that I had bought before our trip and they were not as firm as when I first bought them. Roasting them with some olive oil to get them caramelized seemed like a great way to mask the “not so fresh” texture of these peppers. I was debating on what to make with the roasted peppers – a quinoa pilaf, or a sandwich, soup, or pasta?  Rani happened to walk past and requested pasta. Roasted red pepper pasta it was to be 😋. Continue reading Roasted Red Pepper Pasta