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Dairy Free, Gluten Free, Recipes

Gluten Free, Dairy Free Recipe: Crustless Salmon Quiche

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Crustless Salmon Quiche

 

Several people on Instagram asked for a recipe for this. Traditional quiche has cream, cheese and a flaky crust, but since this is gluten free and dairy free, it’s way easier!

Here’s the world’s easiest gluten free, dairy free (and grain free) recipe for crustless salmon quiche:

  • 1 lb sockeye salmon
  • 1/2 lb green beans
  • 6 farm fresh eggs
  • 1 tsp olive oil

Broil the salmon in the oven, skin side down 350 degrees for 20-30 minutes, or until it flakes in the middle when you poke it with a fork.  Sauté the green beans in a teaspoon of olive oil in a frying pan over medium heat until tender.

Mash the salmon into bite size pieces with a fork, and spread it around in the baking dish. Spread the green beans around in the baking dish. In a separate bowl, beat the eggs slightly just to break the yolks and pour them over the salmon and green beans.

Bake at 350 degrees for 20 minutes or until the egg is cooked in the middle of the baking dish. Voila.

Some other ideas for this: I could have added onions,  sautéed along with the green beans, or almond milk to make it fluffier, or broccoli instead of green beans… you get the idea.

That’s what I love about quiche, it’s rife with possibilities!

 

 

Dairy Free, Gluten Free, Recipes, Vegan

“Bap Veggies” – Gluten free, Grain Free BiBimBap

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Bibimbap is a classic Korean dish we first had at Street, one of our favorite restaurants in Portsmouth NH. The word literally means “mixed rice”. Bibimbap is traditionally served as a bowl of warm white rice topped with spiced vegetables and a thick sauce.

Gluten Free BiBimBapWe decided to eliminate nearly all wheat and most grains, after reading about the benefits of a paleo diet, so here’s our take on BiBimBap. This is a dairy free, grain free, gluten free recipe and could easily be made vegetarian or vegan by eliminating the egg. Karen calls this: “Bap Veggies.” August is a perfect time to make this, since we have an abundance of fresh garden vegetables to harvest right now.

Ingredients:

  • 2 crowns of broccoli, cut into bite-size pieces
  • 1 red bell pepper, cut into bite-size pieces
  • 3 stalks of kale, stems removed, torn into bite-size pieces
  • 1 medium onion, peeled and sliced
  • a handful of cherry tomatoes
  • 2 eggs
  • extra light olive oil
  • some gluten free tamari
  • and of course some Sriracha Rooster Sauce!

Heat a few teaspoons of oil over medium heat in a wok or other frying pan. As soon as the oil is hot, add in a the broccoli, stir around occasionally for about 4 -5 minutes. Add in the onions, stir for a few more minutes. Add in the rest of the veggies and cook until they are all slightly tender. Push the veggies to the outer edges of the pan, crack the eggs into the center and shut off the heat. When the eggs are flippable without breaking the yoke, flip them over. Turn the heat back on briefly if necessary to get the egg cooked to desired doneness. Serve by laying the veggies out, egg on top, chop sticks and sauces nearby.

As a variation to this, try adding some mushrooms, bean sprouts, summer squash, or green beans. It’s fun to try different combinations for color and flavor.

 

Dairy Free, Gluten Free, Recipes, Vegan

Raw Vegan Sushi With A Side of Cauliflower “Rice”

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raw veggie sushiI just did not want another salad today. 😀 My Asian heritage and and abundance of vegetables led me to this:

Raw Veggie Sushi With A Side of Cauliflower “Rice”

Gluten free, Dairy Free, Grain Free and Raw Vegan

Recipe:

– Gather up your favorite raw veggies: carrots, cauliflower, cucumbers, asparagus, peppers, scallions, spinach, etc. You name it.

– You will also need:

  • Nori Sheets
  • Wasabi Paste
  • Gluten Free Tamari (soy sauce)
  • Pickled Ginger

1. Rinse your veggies well in cold water then julienne them into thin strips about 3″ long, as narrow as you can get them.  (If you need help with julienne, check out this video) Put a couple crowns of cauliflower into the food processor and pulse until it looks like rice. (Careful not to over pulse.)

2. Put a tablespoon of wasabi powder in a small bowl. Add a few drops of water and mash it around with a  spoon. Add a few more drops of water and mash again, until you get a thick, play-doh consistency. Then mash some more. (The more you mash, the hotter it gets…)

3. cut the nori sheets into strips 2″ wide and 8 or 9″ long. Put a few tablespoons of water in a small bowl and keep nearby.

rolling sushi
Rolling Sushi

4. Lay a strip of nori on a wooden cutting board or other smooth flat surface, lengthwise away from you and place a few pieces of each veggie in the sheet about 2″ from the closest end.  Let some veggie pieces stick out further than others for better presentation. Dip your finger in the water bowl and wet the far end of the nori sheet, all the way from the top, down to the veggies.

5. Carefully roll the nori away from you, while pulling the veggies toward you, trying to keep the roll as tight as you can without tearing the nori.

6. Press the “riced” cauliflower into a small bowl and quickly put it upside down on your serving board to make the mound.

7. Serve on a sushi board with a small bowl of tamari, the wasabi paste and ginger.

Tanoshimi kudasai!

Dairy Free, Gluten Free, Recipes, Vegan

Baby Spinach & Sundried Tomato Salad w/ Artichokes and Black Olives

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This gluten-free, dairy-free Mediterranean inspired vegan salad is a delicious way to fill up on vitamin, mineral and fiber-packed healthy plant-based foods:

Salad recipe:

• 6 to 8 ounces raw organic baby spinach leaves
• 7 ounces prepared artichoke hearts, sliced 1/2 inch thick
• 7 ounces black olives squished in half
• 1/2 cup sundried tomatoes, sliced 1/2 inch thick
• 8 or 10 straws of fresh lemon zest

Dressing recipe:

• Juice of one lemon
• 2 tablespoons extra virgin olive oil
• 1 large garlic clove, peeled, crushed
• dash of salt
• dash of ground black pepper

Serves two people for lunch or as an appetizer

Place spinach equally into 2 separate bowls. Top with olives, tomato, artichoke.

Scrub lemon with warm water and dry with a towel. Remove the zest by peeling small strings of the yellow lemon rind using a zester or peeler. Cut the lemon in half and squeeze the juice into a strainer over a bowl. Place a few pieces of the lemon zest over the salads.

Add to the juice the crushed garlic, the olive oil, salt and black pepper to taste. Blend and, while stirring to keep evenly constituted, evenly drizzle it over the two salads.

τώρα τρώνε και να απολαύσετε!
(That’s Greek for: “now eat & enjoy!”)