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rushed red pepper simmer for 2 minutes remove the skillet from the heat add the pasta and basil and toss to coat serve at once makes 4 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post fettuccine with brussel sprouts and pine nuts posted in dairyfree recipes main dishes pasta recipes soy cheese vegan vegetables vegetarian on march 28 2009 6 comments simple and easy and courtesy of gourmet magazine enjoy fettuccine with brussel sprouts and pine nuts 3 4 pound brussel sprouts trimmed and sliced 1 2 pound egg fettuccine 3 tablespoons extra virgin olive oil 3 tablespoons pine nuts coarse salt and freshly ground pepper shaved soy parmesan cook fettuccine according to box instructions until al dente meanwhile heat olive oil in a large heavy skillet over medium heat then add pine nuts and stir until golden about 2 minutes add the brussel sprouts 1 2 teaspoon salt and 1 4 teaspoon pepper saute over medium high heat until tender and lightly browned reserve 1 2 cup pasta cooking water then drain pasta and add to skillet tossing with enough reserved water to moisten makes 4 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post can t get enough pasta posted in pasta presto pasta night on march 27 2009 1 comment whenever you serve pasta it should always be served with love that s who is hosting this week s edition of presto pasta nights and is it ever lip smackingly good share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post jamaican style curried kale and white bean muffins posted in dairyfree recipes recipes vegan vegetables vegetarian on march 26 2009 1 comment oh my these were delicious bites of goodness what a keeper of a recipe veggie belly makes them on her blog but she calls them patties to me they re muffins even if mine didn t seal that well on top it was so delightful to smell them baking and then to crack them open and savor all the good flavors i doubled the recipe and brought in some to work my co workers went nuts over them too and i ve been requested to make more thanks veggie belly enjoy jamaican style curried kale and white bean muffins 1 sheet puff pastry 1 can cannelloni beans drained and washed 1 bunch kale 1 4 teaspoon chopped green chili 1 teaspoon grated garlic 1 teaspoon grated ginger 1 tablespoon curry powder 1 4 teaspoon and 1 8 teaspoon turmeric salt 1 2 tablespoon nondairy creamer 1 2 tablespoon vegetable oil thaw the puff pastry for 45 minutes while thawing work on the filling in a large pot bring plenty of water to a boil add some salt and the vinegar to the water remove and discard the tough stems from the kale roughly chop the kale when the water is boiling drop the chopped kale in the water blanch for 1 minute then drain wash it will cold water to stop the cooking process squeeze out all the water from the kale and set aside heat oil in a skillet and add the garlic ginger and chopped chilies cook stirring on medium heat for about 30 seconds then add 1 8 teaspoon termeric and the curry powder cook another 20 30 seconds make sure the curry powder doesn t burn now add the beans and blanched kale to the skillet turn off heat add salt and stir until everything is well combined preheat oven to 400 degrees f spray a 12 cup muffin pan with nonstick baking spray lay out the thawed puff pastry sheet on a lightly floured surface using a rolling pin roll out the pastry sheet a little then using your hands lift and gently stretch the pastry sheet to make it thinner sprinkle 1 4 teaspoon turmeric all over the pastry sheet spread the turmeric as evenly as you can using your fingers now take a fork and prick all over the pastry sheet this will ensure it doesn t puff up in the oven cut one third of the pastry sheet and set aside cut the remaining pastry sheet into 8 equal squares gently stretch each piece out so that it lines a muffin cup place each square of pastry sheet into each cup of the muffin pan the side with turmeric should be touching the pan if the corners of the pastry sheet are sticking out cut them and use them to patch up other parts of the lining next fill them with the kale white bean mixture take the reserved one third pastry sheet and cut into 8 pieces gently stretch the pieces so they fit over the muffin pan cups place them over each cup fold over the corners and lightly pinch the edges together brush tops with nondairy creamer the original recipe calls for milk then bake for 20 minutes or until the muffins are golden makes 8 share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post one of each soup posted in apples dairyfree recipes recipes soup south beach friendly on march 25 2009 1 comment i got this recipe from a dear friend who found it on epicurious it definitely sounded do able to me but it had two ingredients actually three if you count the butter that i cannot use heavy cream and bananas did i tell you that i don t like bananas well anyway i subbed nondairy creamer for the heavy cream and instead of a banana i used a carrot for a little natural sweetness this soup was a real taste treat and surprised us with its great flavors it satisfies enjoy one of each soup 1 large yukon gold potato peeled and coarsely chopped 1 medium onion coarsely chopped 1 celery heart inner pale stalks with leaves coarsely chopped 1 large apple preferably granny smith peeled and coarsely chopped 1 carrot peeled and coarsely chopped 1 pint chicken broth 1 2 cup nondairy creamer 1 tablespoon margarine 1 rounded teaspoon curry powder 1 teaspoon salt 1 tablespoon freshly chopped chives simmer vegetables and fruit in broth in a 3 quart heavy saucepan covered until very tender about 20 minutes stir in the creamer margarine curry powder and salt and heat just until hot do not boil puree soup i used an immersion blender until smooth serve with sprinkled chives may be served hot or chilled makes 4 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post a salad for spring posted in dressing fruit nuts recipes salad side dishes south beach friendly vegetables vegetarian on march 24 2009 leave a comment many thanks to sidewalk shoes blog for bringing this recipe to my attention i just loved the green colors and the flavors all worked together well easy to make too delicious enjoy ultimate green salad 6 cups mixed arugula mache and bibb lettuces i used bibb and radicchio 1 cup green grapes cut in half 1 4 cup pistachios handful of fresh dill roughly chopped combine the lettuces grapes pistachios and dill in a bowl pour the vinaigrette over all and toss vinaigrette 1 shallot finely minced 1 teaspoon dijon mustard 2 teaspoons red wine vinegar 1 4 cup extra virgin olive oil 1 teaspoon sugar 1 teaspoon honey kosher salt and freshly ground black pepper combine ingredients in a jar and shake to emulsify this salad serves 4 share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post mary o s irish soda bread posted in bread dairyfree recipes recipes soy yogurt on march 23 2009 2 comments my good friend mary o makes a killer irish soda bread it s her mom s recipe handed down through generations of good irish bread bakers most soda breads this one included are made with dairy and in this case buttermilk i had tried subbing soy milk in the past with yukky results i have found though that plain soy yogurt is the perfect substitution for buttermilk in most recipes retaining that slight sour flavor of buttermilk without any of the bitter aftertaste of soy milk this bread is moist and chewy and is a real treat in our house every mid march enjoy mary o s irish soda bread 4 cups flour 1 cup sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 1 2 cups raisins mix separately 2 eggs beaten 2 cups plain soy yogurt 2 tablespoons melted margarine combine and bake at 350 degrees f for 1 hour you can use a 12 cast iron skillet traditional way or a 10 spring form pan lightly sprayed bread is done when tester comes out clean in center makes 16 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post irish white bean and cabbage stew posted in main dishes recipes south beach friendly stew tomatoes vegan vegetables vegetarian on march 22 2009 leave a comment everyone is irish on saint paddy s day and around here this past week we enjoyed the holiday with some favorite dishes and some new ones a special thanks to fatfree vegan for her wonderful recipe which i found to be easy to make no fat and yet so flavorful this tasted even better the next day and we really enjoyed it very much irish white bean and cabbage stew 1 large onion chopped 3 ribs celery chopped 3 cloves garlic minced 1 2 head cabbage chopped 4 carrots sliced 1 to 1 1 2 pound potatoes cut in large dice 1 3 cup pearled barley 1 bay leaf 1 teaspoon thyme 1 2 teaspoon caraway seeds 1 2 teaspoon rosemary crushed 1 2 teaspoon freshly ground black pepper 6 cups vegetable broth 2 cans great northern beans drained 1 14 ounce can diced tomatoes 1 tablespoon chopped parsley salt to taste place vegetables seasonings barley and broth into a large stockpot cover and simmer until vegetables are tender about 45 minutes add remaining ingredients check seasonings and add more herbs if necessary simmer uncovered for at least 15 minutes before serving share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post tangy soy glazed chicken salad posted in asian cuisine chicken main dishes recipes salad sauces south beach friendly vegetables on march 21 2009 1 comment another fantastic find from the blog world sparkling ink blog posted this recipe last week and it hit our menu this week excellent dinner south beach friendly and lip smacking good i used a little less heat than the recipe called for this is another keeper enjoy tangy soy glazed chicken salad 17 ounces cooked chicken 2 zucchinis 2 sweet peppers 2 onions a bunch of lettuce salt and pepper lemon juice and olive oil soy glaze 1 2 cup soy sauce 1 chili pepper 4 garlic cloves 3 tablespoons sugar chop the chicken zucchinis peppers and onions into bite sized pieces then chop the chili pepper and garlic finely mix the soy sauce and sugar in a medium bowl and add the chopped chili and garlic add the chicken into the bowl and mix until the glaze covers all the pieces of chicken generously let sit in the fridge for 20 minutes cook the chopped vegetables in a little olive oil until only slightly crunchy add salt and pepper to taste heat up the chicken in a pan for 5 minutes pour in the glaze as well on high heat the chicken will get a little caramelized from the glaze place the torn lettuce on a plate drizzle with fresh lemon juice and a touch of olive oil add the vegetable mix to the side and top everything with the glazed chicken spoon the remaining soy glaze on top of the salad serve while the chicken and vegetables are hot makes 6 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post older posts dairy free zone got zero tolerance for dairy products i know i do so let s enjoy our favorite dishes here and some new ones too that have absolutely zero dairy ingredients inside but 100 goodness and great taste email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address sign me up join 366 other subscribers march 2009 s m t w t f s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 feb apr on my front page christmas cauliflower with grilled chicken spanish chicken casserole a la alvaro eggnog cupcakes vegan paella with chicken deconstructed chicken kiev green bean casserole with madeira mushrooms and chicken pappardelle with rosemary and mushroom ragu cherry almond smoothie sweet and spicy tomato and pepper chicken stew roasted zucchini 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jewish cuisine 13 jewish recipes 7 lactose intolerant 5 lemon 47 main dishes 412 menu for hope 5 middle eastern 38 no croutons required 2 nuts 123 oranges 16 passover 7 pasta 217 pies 23 polenta 5 presto pasta night 69 quiche 8 recipes 778 restaurants 2 rice 47 risotto 14 salad 110 sauces 76 sausage 30 seitan 2 side dishes 51 soup 87 south beach friendly 284 soy cheese 207 soy milk 27 soy yogurt 39 spreads 7 stew 15 strawberries 9 tofu 41 tomatoes 159 turkey bacon 27 uncategorized 10 veg head carnival 1 vegan 162 vegetables 315 vegetarian 215 veggie blog carnival 1 video 4 awarded to me by giz archives december 2011 november 2011 october 2011 september 2011 august 2011 july 2011 june 2011 may 2011 april 2011 march 2011 february 2011 january 2011 december 2010 november 2010 october 2010 september 2010 august 2010 july 2010 june 2010 may 2010 april 2010 march 2010 february 2010 january 2010 december 2009 july 2009 june 2009 may 2009 april 2009 march 2009 february 2009 january 2009 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