Lactose Free Recipes

Celeriac & Apple Soup

Celeriac, or celery root

Celery root, a.k.a. celeriac, is a versatile vegetable. In this recipe it contributes to a super-tasty soup!

1/2 stick butter
4 cups celeriac, peeled and cubed
3 cups tart apples, peeled and cubed
1 1/2 cups chopped onion
4 cups chicken broth
1/2 cup chopped chives
1/2 cup grape seed oil or other mild oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Melt butter in heavy large pot over medium heat. Add celeriac, apples and onion. Cook until apples and some of celeriac are translucent but not brown, stirring often, about 15 minutes. Add broth, cover and bring to simmer. Reduce heat to medium-low; simmer, covered, until celeriac and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth if you prefer a thinner consistency. Return soup to pot. Season to taste with salt and pepper. The soup, to this point, can be done ahead. Keep refrigerated.

Puree chives, oil, and pinch of salt in blender until smooth. Roast the pancetta in a single layer in a 375° oven until browned and crispy. Drain on paper towels, then crumble.

Rewarm soup over medium heat. Divide among bowls and sprinkle each with pancetta crumbles. Drizzle each bowl with chive oil.

We thank Epicurious.com for this delicious recipe.

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Cabbage Roll Casserole

1 pounds ground pork
1/2 cup chopped onion
1 (14 ounce) can tomato sauce
1 head cabbage, chopped
1/2 cup uncooked brown rice
1/2 teaspoon salt
1 1/2 – 2 cups broth (veggie or chicken)

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium-high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13-inch baking dish. Pour 1 1/2 cups broth over meat mixture and bake, covered, for 1 hour. Stir, add more broth if necessary, replace cover, and bake for another 30 minutes. Serves 6.

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Fried Green Tomatoes

3-4 green tomatoes
1 cup plain flour, seasoned with salt and pepper
1-2 eggs, slightly beaten
Vegetable oil
Salt

Wash and cut green tomatoes into very thin slices.

Dredge with flour, dip in egg and dredge with flour again.

Heat oil in large skillet over medium heat.

Drop dredged tomatoes into hot oil and fry again until lightly browned.

Remove from oil; salt immediately.

Tip: Use ranch dressing garnished with chopped parsley as a dipping sauce.

We thank FarmFlavor.com for this recipe.

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Fried Tomatoes with Polenta Crust

4 large firm underripe tomatoes
1 cup polenta or coarse cornmeal
1 teaspoon dried oregano
1/2 teaspoon garlic powder
flour for dredging
1 egg, beaten with seasoning
Oil for deep-frying

Cut the tomatoes into thick slices. Mix the polenta or cornmeal with the oregano and garlic powder.

Put the flour, egg and polenta in different bowls. Dip the tomato slices into the flour, then into the egg and finally into the polenta.

Fill a shallow frying pan about one-third full of oil and heat steadily until it is quite hot.

Slip the tomato slices into the oil carefully, a few at a time, and fry on each side until crisp. Remove and drain. Repeat with the remaining tomatoes, reheating the oil in between. Serve with salad.

We thank The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram for this recipe.

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Bok Choy Sauté

Bok choy

Brings some baby bok into your life.

1 1/2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds bok choy, cleaned, ends trimmed, cut into 1-inch pieces
1 tablespoon organic soy sauce, tamari sauce, or Bragg’s Liquid Aminos
1 tablespoon water
1/4 teaspoon sesame oil
Salt (optional)

In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy/tamari/Bragg’s sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve on a bed of brown rice.

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Pickled Carrots with Garlic and Cumin

Rainbow carrots and zucchini

What to do with all these glorious carrot riches? Pickle them!

4 medium to large carrots
1 small head garlic
Salt
1 jalapeño chile, sliced into rounds, or 1 whole chile de árbol
3/4 cup apple cider vinegar
1 teaspoon cumin seeds
1/2 teaspoon sugar or honey
1/2 teaspoon black peppercorns

Peel the carrots and slice them diagonally or crosswise about 3/8″ thick. Separate the garlic cloves and peel them. Don’t use any that are bruised or sprouting.

Boil the carrots in salted water to cover for 3 minutes, then drain. Combine the remaining ingredients plus 3/4 cup cold water and 1/2 teaspoon salt in a bowl. Stir to dissolve the salt and sugar, then add the carrots. Refrigerate overnight before serving.

We thank Vegetarian Cooking for Everyone by Deborah Madison for this recipe.

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Artichoke Dipping Sauces

Artichoke

Behold the artichoke! Try having a dinner party with a variety of dipping sauces.

Lemon-Thyme Butter

In a small bowl, stir together 1 stick melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with salt and freshly-ground pepper.

Garlic Mayonnaise

In a small bowl, stir together 3/4 cup mayonnaise and 1 or 2 minced or crushed garlic cloves. Season with salt and freshly-ground pepper.

Sesame Dipping Sauce

Combine 1/2 cup mayonnaise, 3 tablespoons Bragg’s Liquid Aminos, 2 tablespoons olive oil, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice, and 3/4 teaspoon seasoned salt.

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Collards Sauté

collard greens

Here’s a classic collards recipe. Try using Nash’s super-tasty pastured-pork bacon, or find an organic pork producer in your area.

1 tablespoon olive oil
3 slices bacon
1 large Walla Walla onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into bite-sized pieces

Heat oil in a large pot over medium heat. Add bacon and cook until crisp. Crumble it and add onion. Cook until tender. Add garlic and continue cooking until fragrant. Add collard greens and sauté until just wilting.

Pour in chicken broth, add salt, pepper and pepper flakes, and reduce heat to low. Cover and simmer 30 minutes until greens are tender.

We thank allrecipes.com for this recipe.

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Carrot-Ginger Salad

Carrots fans bunched

If you love that lovely carrot-ginger flavor, also try a carrot-ginger soup, mmmmm!

1 cup golden raisins
1 tablespoon fresh ginger, grated
1/2 cup plain yogurt or Vegannaise
Rind of 1 lemon, grated
1 teaspoon lemon juice
Salt to taste
4 cups carrots, grated

Cover the raisins with hot water and soak for 20 minutes. Drain. Mix ginger with yogurt, lemon rind, lemon juice and salt. Combine the carrots, raisins and dressing. Toss well and adjust seasoning.

Substitute orange juice and rind for lemon, if you like, and garnish with a little finely sliced onion and fresh cilantro leaves.

We thank Edward Espe Brown and The Complete Tassajara Cookbook for the basis of this tasty recipe.

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Parsley–Mint–Cherry Tomato Salad

flat-leaf parsley and Italian parsley

This parsley wants to join you for dinner.

Serves 6

1 large bunch flat-leaf parsley
1 large bunch mint
1 quart cherry tomatoes
1 small shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.

Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

We thank Takepart.com for this tasty recipe.

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