Tag Archives: dairy-free

Vegan Longrice Soup

1 May

One of my friends on Facebook suggested this soup as something very traditional to Hawaii…  And, coincidentally,  it was one of the hits of the Hawaiian Vegetarian Festival at the Yoga Center.

It has quite a few ingredients, but it’s not a complicated recipe at all.  It’s all about making a very flavorful broth to enjoy with some veggies and noodles.  The cellophane noodles are great because they’re made from mung beans and are naturally gluten-free.   This might not be traditional, but I suggest you break up the noodles a bit before adding them to the soup…  I find that if you leave them whole, they’re a hassle to serve and eat.  Don’t kill the messenger, but I also like shorter noodles of pasta…  (ducks head in protection of potential tomatoes thrown her way).

I guess you could use only vegetable stock and avoid the hassle of boiling vegetables for the stock… but I like the idea and flavor the fresh veggies give to the stock. And the ginger needs some time to infuse its flavor into it too.  Don’t be afraid at the amount of stock this needs… this recipe will serve about 10-12 people.  You’ll need more stock than you’ll think you’ll need because the noodles soak up some and people will go back for seconds.  Mark my words…

Hawaiian Soup

VEGAN LONGRICE SOUP

4 cups water

1 quart vegetable stock

2 vegetable bouillon cubes

1 large onion, quartered

6 cremini mushrooms, halved

2 bell peppers, seeded and halved or quartered

4 garlic cloves, smashed

Half of a bunch of Italian flat leaf parsley

A 6-inch piece of ginger, peeled and cut into large chunks

2 large carrots, grated coarsely

1 bunch of watercress leaves

2 packages of cellophane noodles

A bunch of scallions, sliced thinly

Salt and pepper to taste

Toasted Sesame Oil, optional

Toasted Sesame Seeds, optional

 

  1. In a large stock pot, add the water, vegetable stock, bouillon cubes, onion, mushrooms, peppers, garlic cloves, parsley and ginger.  Cover pot and bring stock to a boil and lower heat to medium to simmer for about 30-45 minutes for the veggies to release their flavors. After the stock is done, turn off the heat.
  2. Remove the cooked pieces of onion, parsley, pepper, ginger and any loose garlic cloves you can find.  The mushrooms will be so small that you can leave them in.
  3. Add the shredded carrot and the cellophane noodles.   Move the noodles around so they hydrate and loosen up.
  4. Add the watercress leaves and sliced scallions.  It will stay warm for about 1-2 hours.  Garnish with extra scallions, toasted sesame seeds and a drizzle of toasted sesame oil, optional.
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Hawaiian Poi

27 Apr

I was first introduced to the concept of poi on a Top Chef episode, when a finale was held in Hawaii.  When I saw the taro root, out of which poi is made, I couldn’t believe they were talking about my beloved malanga lila.

Malanga Lila - KarmaFree Cooking Photo

When researching poi for this Hawaiian Festival, I learned it is mashed taro root, and can be eaten  as thick or loose as you want it to be.  One-finger poi means you only need 1 finger to scoop it out and eat it with your hands, just like three-finger poi is looser and needs 3 fingers to be able to scoop it out using your hand.

My Hawaiian friend, Kenny, told me his favorite way to eat taro root is steamed with coconut milk.  And even though poi is traditionally mashed with just with water, I thought it would be interesting to mash it using coconut milk and meld two Hawaiian traditions into one dish.

This might not be traditional poi recipe…  but it is my interpretation.  Hope all you Hawaiian people approve.

Taro Root mashed with Coconut Milk

HAWAIIAN POI

2 large taro roots, peeled and cut into large chunks

About 1 cup to 2 cups of coconut milk

1 large onion, chopped

1 large red or yellow bell pepper, seeded and chopped

2 garlic cloves, chopped finely

½ bunch of Italian flat leaf parsley, chopped

1 small red onion, sliced thinly

Olive oil

Butter or dairy-free spread, like Earth Balance

Salt and Freshly Cracked Black Pepper to taste

 

  1. In a large pot, boil the taro root pieces in salted water.  Cook them until they’re soft and can be easily pierced with a fork.  This will take about 30 minutes.  I usually turn off the stove at 30 minutes and let the taro or any other root vegetable to finish cooking in the hot boiling water for about 10 extra minutes.
  2. While the taro root cooks, take a large skillet over medium heat and drizzle some olive oil.  Add the onions, peppers and garlic.   Season with salt and pepper.  Cook until softened for about 10 minutes.   Set aside.
  3. In another skillet over medium heat also, drizzle some olive oil and sauté the sliced red onions and the flat leaf parsley.  Season with salt and pepper.  The idea is to soften the onions and cook them a bit, but you still want them to look “purpley”… we’ll use this to garnish the mash in the end.  Set aside.
  4. When the taro is cooked, drain the taro root pieces and return to the pot you boiled them in.
  5. Using a potato masher, mash the taro root pieces while they’re still warm.  Doing this immediately after draining will be much easier than if you let them dry out. Drizzle some olive oil and butter or vegan butter substitute and mash away.  Add the cooked onions, pepper and garlic mixture and mix it all in well.
  6. Slowly add the coconut milk and continue mashing until you get a smooth consistency, just like mashed potatoes.    Add as much coconut milk as you need to reach your desired mashed consistency.  Season one last time with additional salt and pepper to taste.

Transfer to a serving plate.  Garnish with the sautéed red onions and parsley mixture

Vegan Coquito

1 Dec

Yes… I went there. My sister has been dairy-free for some time now and she was craving Coquito.

Being the good big sister that I am, I developed this version omitting the evaporated and condensed milks. I must admit, this turned out to be a really cool experiment. The flavors and the spirit of Coquito is still there – without rum or dairy.

I hope you enjoy it as much as I and my sister did.

Vegan Coquito

VEGAN COQUITO

1 pint coconut creamer
2 containers coconut cream
2 containers of coconut milk
30oz of spiced tea – using a baggie each of cinnamon sticks, anise seeds, star anise, cloves and a 5” piece of ginger
2 tbs vanilla powder or extract
2 tbs cinnamon powder
2 tbs nutmeg
 
  1. Just like my regular recipe for coquito, you first make a spiced tea – In a medium saucepan pour 3 cups of water, cinnamon sticks, anise seeds, star anise and cloves. Add also the piece of ginger cut up into small pieces or rounds. No need to even take off the skin. Bring to a rolling boil over medium high heat for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Turn off the heat and allow the spices to concentrate the flavor of the tea. Let cool a bit. You could even make this the day before and store it in the fridge until you’re ready to assemble the Coquito recipe.
  2. I find that if you have a really large pitcher or plastic jug with a large mouth that will accommodate about 90oz of liquid, this is the best way to assemble this…
  3. In the large pitcher I described above, combine the coconut creamer, coconut milks and creams of coconut with 30oz of the spiced tea. Add the vanilla powder, cinnamon powder and freshly grated nutmeg. Using an immersion blender, blend the whole thing well to combine and make a tad frothy.
  4. Allow to chill in the refrigerator in that same pitcher you made it in.

Serve chilled in small shot glasses. Sprinkle with ground cinnamon.

Carob Oatmeal with Cranberries

30 Dec

When you’re trying to lead a gluten-free lifestyle, even if it’s once in a while, I need to get creative…

I love cold cereal in the morning, but most of my favorite options include some sort of wheat component. And after a few days, plain old oatmeal can get a tad boring. I know…

Bring some spark to your mornings with carob and cranberries. It’s just as easy as making regular oatmeal, just a few extra ingredients and VOILA!

Carob Oatmeal with Cranberries

CAROB OATMEAL WITH CRANBERRIES

1 ½ cups almond milk
4 tbs quick cooking oatmeal
½ tbs carob powder
¼ tsp salt
2 heaping tbs brown sugar
½ tsp vanilla powder
1/3 cup dried cranberries
  1. In a medium sauce pan over medium heat add the almond milk and season it with the sugar, vanilla powder, carob powder and salt. Mix together to combine well. Immediately after, add the oatmeal. Mix well again and partially cover allowing an opening for you to see the milk and how it’s coming to temperature.
  2. When the milk starts to boil, in about 2-3 minutes, stir everything to combine and allow all the boiling to subside a bit. Lower the temperature of the stove to low and continue to cook partially covered.
  3. After about 5-6 minutes of cooking, you’ll see the oatmeal starts to thicken a bit, but not quite done yet. I cover completely. Count to 10 and turn off the stove. Turn it off and walk away. Don’t look, don’t peek… just walk away.
  4. After about 15 minutes of letting the oatmeal stand, it’s done. I usually let it stand for about 30 minutes to allow it to be a tad cooler.
  5. Add the cranberries right before you’ll eat it to add a special chew and sweetness.

Carob Mousse

16 Feb

My friend Jeanette Quiñones, from the blog Sazón Boricua, was so inspired by a guest post I wrote for her blog on Valentine’s Day on carob that she sent me this recipe right away. I have not made it myself yet, but sounds and looks delicious.

It’s caffeine-free, dairy-free and gluten-free!!!!

IMHO, the perfect dessert!!!

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Enjoy this delicious vegetarian version of the traditional Chocolate Mousse, but now made with carob powder instead. It’s so easy to make that this dessert very well become part of your usual dessert repertoire. If you wish to not use carob, you can certainly substitute with fruits such as coconut, lemon, orange or strawberries.

You could also even make a savory version with carrots, avocado, tofu, cottage cheese or cream cheese. Remember, the recipes are yours to adapt to your taste and lifestyle.

I invite you to make this mousse and taste it for yourself… It’s easy to make and the result is absolutely delicious!!

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CAROB MOUSSE

2 cups unsweetened almond milk
⅓ cup unsweetened carob powder
¼ cup cornstarch
1 tsp vanilla extract
½ cup sugar
⅛ tsp salt
  1. In a medium saucepan, disolve the cornstarch, sugar, carob, vanilla and salt in the almond milk, mixing well to avoid getting lumps.
  2. Cook over medium heat until it boils and thickens, stirring constantly to make sure it does not stick to the bottom.
  3. Pour into ramekins, cover with plastic film and let cool for about two hours before serving.

 

 

 

541991_10150867308509682_581085853_n  Jeanette is the CEO and founder of Sazón Boricua.  She started her blog from Puerto Rico on 2008 to share recipes, advice and tips for the home. She collaborates with Que Rica Vida,has been selected as a Top Bloguera by LATISM 2012 and is also the founder of Red Bloguera de Puerto Rico.  You can follow Jeanette on Facebook, on Twitter @sazon_boricua or via her blog Sazon Boricua.  Contact her via email mensajes@sazonboricua.com.

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