Dairy-Free – Page 13 – The Food Wife

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers reseeded and cut into strips

Step 1: In the Instant Pot add all the ingredients. Place the lid on, ensuring it is set to sealing mode. Then press manual, and set for eight minutes at high pressure. When the time is up, switch it off and then cover the seal with a tea towel and then carefully switch to venting (I use a wooden spoon).

Step 2: Remove the lid and stir. If the jackfruit did not come pre-shredded then now is the time to use forks to pull the jackfruit apart. Next switch to sautÃ© mode for a few minutes to reduce the sauce.

Serve with rice and steamed vegetables.

Ginger, Garlic and Soy Pulled Jackfruit

16th November 202216th November 2022
by thefoodwife

Serves 2-4

A while ago I said that I would give you a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. Itâ€™s a super speedy dinner to dump in the Instant Pot. If you donâ€™t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers deseeded and cut into strips

Serve with rice and steamed vegetables.

Crispy Chilli Oil Chicken Noodle Soup

24th October 202224th October 2022
by thefoodwife

Serves 4

Warming, refreshing and cleansing! This light soup is an excellent winter lunch.

This hardly feels like a recipe, but here goes!

Ingredients:

1L chicken stock (homemade if possible) (gluten-free if required)

200g chicken, cooked and shredded

1 large carrot, peeled and finely diced

2 spring onions, finely shredded

50g fine noodles, uncooked, broken into pieces (gluten-free if required)

Crispy chilli oil (gluten-free if required)

Step 1: Bring the chicken stock to a simmer. Switch off. Immediately add the chicken, noodles, carrot and spring onion. Leave for 5 minutes until the noodles have softened, the chicken is heated through and the soup is no longer burning hot.

Step 2: Divide between four bowls and add a spoonful of crispy chilli oil to each bowl. Eat immediately.

Roasted Carrot, Beetroot and Kale Salad with Lentils

3rd October 20229th October 2022
by thefoodwife

Serves 2-4+

This is perfect for this time of year. Itâ€™s warming, nutritious and delicious!

As a main meal this will feed two but for a lunch or as part of a bigger spread then it will feed four+.

You could also use other vegetables such as sweet potatoes, butternut squash or peppers to roast but the earthiness of the beetroot goes really well with the lentils.

Ingredients:

4 carrots, peeled and cut length ways into quarters and then each quarter into three.

4 beetroot, ready cooked, cut into wedges of 6-8 depending on size

2 red onions, peeled and cut into 8 wedges

A bunch of Cavolo Nero or curly kale, washed and shredded into strips

Olive oil

Salt and pepper

250g ready cooked lentils (I used beluga lentils. Puy or green lentils would work well. Avoid red lentils for this. You want something with bite. 100g of dry lentils when cooked will give you roughly the right amount).

2 handfuls of walnuts, toasted (optional)

For the dressing:

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey or maple syrup

Salt and pepper

Step 1: Preheat the oven to 200c (fan). Arrange the carrot, beetroot and onion on a baking tray (large enough to create a single layer) and drizzle with olive oil and salt and pepper. Toss with your hands and spread the vegetables flat. Roast for 30 minutes, giving them a jiggle half way through.

Step 2: Meanwhile toss the kale with a drizzle of oil, a pinch each of salt and pepper in a bowl. Set to one side. Toast the walnuts. Set to one side. Combine the dressing ingredients in a jar.

Step 3: After half an hour of roasting, remove the tray from the oven and spread the kale out on top. Return to the oven for 10-15 minutes.

Step 4: Meanwhile heat the lentils and get a large serving bowl ready,

Step 5: Toss the roasted vegetables and lentils with the dressing. Scatter over the walnuts and serve.

Instant Pot Butterbean Stew

18th September 202218th September 2022
by thefoodwife

Serves 2-4 as a main or 6-8 as part of a tapas

This is definitely going to be a frequent meal in our house this autumn and winter. Itâ€™s cheap, easy and delicious. Hat-trick!

I make this in my Instant Pot in only a few minutes. If you donâ€™t have an instant pot then Iâ€™m sure you could make this on the hob. Follow this instructions using a lidded sauce pan but it will take a lot longer to achieve that rich sauce and soft beans. Let me know how it turns out!

Ingredients:

1 tbsp olive oil

1 onion, halved and sliced

2 cloves garlic, peeled and then just crush them slightly with a back of a knife so they are still whole but a little broken

2 roasted peppers (from a jar) roughly cut into strips

2 tins of butter beans, including their liquid

1 tsp smoked paprika

1 tbsp chopped parsley (to serve)

Step 2: Add the paprika and the tomato purÃ©e and stir for a further minute before adding the butterbeans (including their water).

Step 3: Put the lid on and ensure it is switched to sealing mode. Place manually on high pressure for 10 minutes and then use a tea towel and a long handled implement to use the quick release valve.

Step 4: Remove the lid, season to taste and switch back onto sautÃ© mode for five minutes to allow the rich sauce to reduce.

Step 5: Add the chopped parsley as a garnish before serving.

We like this with crusty (garlic) bread to dip in to the rich sauce. It would also work well with rice. Alternatively include it as part of a tapas.