Lactose Free Recipes

Amazing Vegan Whipped “Cream”

1 cup canned, full-fat coconut milk
3/4 cup raw, unsalted cashews
1-3 tablespoons maple syrup, to taste
1 teaspoon vanilla
Small squeeze lemon juice
1/3 cup melted coconut oil

In a high-speed blender or Vitamix, blend all ingredients except the oil. Cashews need to be completely broken down for proper thickening. With blender running, drizzle in the oil until incorporated. Chill for 12 hours or, for a quick chill, pour into a shallow dish and freeze for 1 hour, then transfer to the refrigerator where it can be stored for up to one week.

Thanks to Gigi Christianson for this recipe.

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Roasted Garlic

Garlic bulb with rustic background

Garlic lovers rejoice! Here’s an easy way to garlickify your life even further.

1 garlic bulb
1 tablespoon olive oil
1/4 cup water

Cut “top” off garlic to expose individual cloves. Drizzle olive oil over garlic, being sure to oil each clove. Place in small, oven-proof dish. Add water to dish and cover with aluminum foil. Bake for 50-60 minutes. Remove from oven and let cool completely. With small paring knife, gently remove each clove and place in small dish. Mash garlic into a paste and serve with crusted bread.

We thank chef Annie McHale of Port Angeles for this recipe.

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Mixed Slaw & Warm Ginger Dressing

Salad
1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

Dressing
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

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Cream of Celery Soup

Celery fansServes 4
Prep time: 15 minutes
Cook Time: 45 minutes

Soup
2 tablespoons olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
1 1/2 pounds celery (stalks and leaves), washed and diced
1 large potato, peeled and diced
6 cups chicken or vegetable broth
Salt and pepper
1/2 to 3/4 cup fresh parsley
1 tablespoon fresh lemon juice

Garnish
1 tablespoon olive oil
2 Italian sausage links, meat removed from casings
1 cup bread cubes
Cracked black pepper

In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes. Add the garlic and cook for another minute or two. Add the broth and potato, and season with salt and pepper. Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes. Add the parsley leaves and cook another 4 to 5 minutes.

Use a hand blender to puree the soup until smooth, or work in batches in a food processor and pulse until very smooth. Return to pot, taste and adjust seasoning as needed. Stir in the lemon juice and keep warm.

To prepare the garnish, heat the oil in a skillet, and cook the sausage meat over medium heat until lightly browned, breaking the meat up into small pieces as it cooks using two forks. Add the bread cubes to the sausage and cook until the bread is golden and crisp, stirring often to prevent burning.

Serve the soup in four individual bowls, then sprinkle the sausage, black pepper and croutons on top.

We thank italianfoodforever.com for this recipe.

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Hearty Mushroom and Oat Groat Soup

Whole Grain Naked OatsIt’s a great time of year to get your natural source of vitamin D in mushrooms. Snuggle up with a warm cup of this soup!

1/2 ounce dried mushrooms, rehydrated
3/4 cup boiling water
1/4 cup olive oil
3 medium leeks, quartered lengthwise and thinly sliced crosswise
2 cloves garlic, minced
1 pound mixed fresh mushrooms
6 cups vegetable stock or canned low-sodium broth
1/2 cup oat groats, soaked overnight and drained
2 medium carrots, thinly sliced
1 medium parsnip, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon minced thyme
1/2 teaspoon minced rosemary
Salt and freshly ground pepper
2 tablespoons minced parsley

In a heatproof bowl, soak the dried mushrooms in the boiling water until softened, about 20 minutes. Remove the mushrooms and reserve the liquid separately. Thinly slice the mushrooms.

Heat the olive oil in a large soup pot. Add the leeks and garlic and cook over moderately low heat, stirring, until lightly browned, about 5 minutes. Thinly slice the fresh mushrooms and add them and the reconstituted mushrooms to the pot. Cook, stirring, until the liquid has evaporated, about 10 minutes. Add the reserved mushroom liquid and the stock, oat groats, carrots, parsnip, balsamic vinegar, thyme and rosemary and bring to a simmer. Cover and cook over moderately low heat until the oat groats are tender, about 35 minutes. Season with salt and pepper and stir in the parsley. Serve piping hot.

Recipe adapted from foodandwine.com.

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Creamy Kale Salad

Nash's Red Kale, 2 bunches1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 bunch kale (8 ounces), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped

Combine avocado, vinegar, mustard and oil in a food processor. Pulse until smooth (it will be thick). Season with salt and pepper. Combine kale, beets, apple and walnuts in a large bowl. Toss with avocado dressing and season with salt and pepper. Serve immediately.

We thank Whole Living, January/February 2011 edition, for this recipe.

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Spicy Miso Cabbage Salad

green cabbages

1 medium-sized cabbage (red, green, or mix), finely chopped
1/2 tablespoon salt
2 tablespoons olive oil
A few drops sesame oil
1 tablespoon rice vinegar
1 tablespoon brown miso paste
1 teaspoon red pepper flakes
1/2 cup peanuts, roughly chopped
1/2 cup scallions or chives, finely chopped

Toss the finely chopped cabbage and salt in a large bowl. Place something heavy like a pot (any size that will fit into the bowl) on top of the cabbage and leave for a couple of hours.

Combine the olive oil, sesame oil, rice vinegar, brown miso paste, and red pepper flakes in a small jar and beat with a fork until combined. The miso takes some time to fully dissolve. You can add water to thin to any consistency desired. Taste the dressing and make necessary adjustments before adding to the salad (keep in mind that the cabbage has been salted).

Once the cabbage has wilted a little, toss with the miso dressing and scallions or chives and serve or cover and place in the fridge. It will get better as it marinates. Sprinkle the peanuts on top before serving.

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Chicken on a Bed of Mizuna

mizuna1 egg white, slightly beaten
1 1/2 teaspoon soy sauce, divided
3 cloves garlic, minced
1 pound boneless skinless chicken breast, finely chopped
2 teaspoons canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 teaspoon chile paste
1 tablespoon fresh lime juice
1 bunch mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 teaspoon soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 teaspoon canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve.

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Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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Buckwheat Potato Balls

russet potatoes

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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