Dairy-Free – Page 17 – The Food Wife

Korean-inspired Pork Belly

20th October 202120th October 2021
by thefoodwife

Serves 2

Well, the Food Husband has declared that this is delicious so it only felt right to share it with you. Gochujang is one of my favourite ingredients and would urge you all to try and get some. The sauce here would work well with tofu or mushrooms too if you arenâ€™t a meat eater.

Roasting the pork belly helps to get it lovely and crispy, and helps remove a little of the fat. The egg works so well with the dish, so do make the effort to include it, you wonâ€™t regret it!

Ingredients:

500g pork belly slices (approx 6 slices)

1 tbsp Vegetable Oil

1/2 tsp Sesame Oil

1 onion, large dice

1 pepper, large dice

1 heaped tbsp gochujang paste (gluten-free if required)

2 tbsp soy sauce (gluten-free if required)

1 tbsp white rice vinegar

1 heaped tbsp soft dark brown sugar

1 tbsp corn flour, made into a slurry with a little cold water

2 eggs

Step 1: Begin by roasting the pork belly slices on a baking sheet, at 180c fan for one hour.

Step 2: Mix the sauce ingredients (gochujang, soy sauce, sugar and vinegar) together in a bowl and leave to one side.

Step 3: Soft boil the eggs (6 minutes in simmering water) and then leave in cold water until they are cool enough to peel.

Step 4: Once the pork is cooked, remove from the oven, you can either keep them in the whole strips or chop into 1 inch pieces. Leave to one side.

Step 5: Heat the two oils together in a wok or frying pan, over a medium high heat. Stir fry the peppers and onions together, and once slightly softened and browned, add the pork, along with the sauce mixture and enough water to just cover the pork and vegetables. Stir then add the cornflour slurry, stir again and cook for a few minutes until thickened. Carefully add the peeled eggs and coat in the sauce.

Serve immediately with rice.

Sweet Potato Groundnut Soup

17th October 2021
by thefoodwife

Makes approx 2.5L

I absolutely adore the sweet potato groundnut stew in Rukmini Iyerâ€™s Green Roasting Tin. Inspired by this I have come up with a soup version which is perfect for these autumn days. Itâ€™s easily vegan and gluten-free too. This makes a hefty batch perfect for freezing if needed.

Ingredients:

1.5 L vegetable stock (ensure vegan/gluten-free as required)

1kg sweet potatoes, peeled and cut into 2 inch chunks

1 tin of plum tomatoes in juice

1 heaped tbsp peanut butter (aim for one which is 100% peanuts/no sugar and ensure it is vegan if required)

Chilli powder

Salt

Salted peanuts to serve (optional)

Step 1: Place the vegetable stock, sweet potato chunks and a pinch of salt in a large sauce pan with a lid. Bring to the boil, lower to a simmer, replace the lid and cook for about 20 minutes or until the sweet potato is soft.

Step 2: Add the tinned tomatoes and peanut butter, bring back to a simmer, replace the lid and cook for a further five minutes.

Step 3: Remove from the heat and use a stick blender, to blend until completely smooth. Season with salt and the chilli powder to taste. Start with 1/3 tsp of chilli and increase as desired. (I only wanted a mild heat so went for about 3/4 tsp.)

When serving sprinkle some roasted salted peanuts on the top as a garnish and some chilli flakes/powder if you fancy an extra kick.

Moroccan-inspired Turkey or Chicken Soup

17th October 20212nd November 2021
by thefoodwife

Serves 4

I LOVE this soup.

Itâ€™s a warming bowl which makes use of your stock and leftover breast meat from your roast. After Christmas itâ€™s perfect for any turkey still going but the spoils from a roast chicken are just as good at any time of year.

Make this in a large heavy-bottomed saucepan, be careful not to burn the spices, and with no need to purÃ©e the soup, itâ€™ll be ready in half an hour!

Ingredients:

1 tbsp Olive oil

1 red onion, finely chopped

1 clove of garlic, crushed

1 heaped tsp ground cinnamon

1 heaped tsp ground cumin

1 heaped tsp ras al hanout

1/4 tsp cayenne pepper (optional)

1 tbsp tomato purÃ©e

1 tin chopped tomatoes

1L chicken stock

1 tin butter beans or chickpeas, drained

150g cooked turkey/chicken breast , chopped

2 tsp cornflour, slackened in a little cold water

6 dried apricots, finely chopped (alternatively a small handful of sultanas)

1 tbsp date or pomegranate molasses (or use 1/2 tbsp honey)

Salt & pepper

Step 1: Sweat the onion in the oil over a medium heat until soft. Add the garlic and stir to stop it from catching. Then add the purÃ©e and spices and stir for 30 seconds.

Step 2: Add the stock and chopped tomatoes, along with the drained butter beans or chickpeas. Allow to cook on a gentle simmer for 15 minutes then add the shredded meat and chopped apricots and stir in the molasses and slackened cornflour to thicken slightly. Season to taste with salt and pepper. Serve.

Dark Chocolate and Tahini Banana muffins

11th October 202111th October 2021
by thefoodwife

Makes 12

This ticks so many boxes, a stunning flavour combination, dairy-free, vegan and gluten-free (if needed) so lots of dietary requirements are catered for, so hopefully everyone is happy with the result.

Best eaten fresh but still gorgeous eaten over a few days, just refresh them by giving them a short zap in the microwave (10-15 seconds should do it).

Ingredients:

3 large/4 medium very ripe bananas, mashed

70g vegetable oil

120g dark soft brown sugar

100g tahini

270g (gluten-free if required) plain flour (add 1/3 tsp xanthan gum if using gluten-free flour)

30g cocoa powder

2 tsp baking powder (gluten-free if required)

1 tsp bicarbonate of soda (gluten-free if required)

100g dark chocolate (gluten-free & vegan as required) broken into 24 pieces

Step 1: Preheat oven to 190c (fan) and line a 12 hole muffin tin with paper cases.

Step 2: Lightly combine the banana, oil, tahini, sugar, cocoa, flour (plus xanthan gum if gluten-free), baking powder and bicarbonate of soda in a bowl. For a light muffin minimal mixing is required.

Step 3: Fill each muffin case with a heaped tablespoon of the batter. Top each with a piece of chocolate and then cover with the remaining muffin batter. Top each with another piece of chocolate.

Step 4: Bake for 25 minutes and then remove from the oven and allow to cool slightly on a wire rack. Serve warm.

You could also sprinkle a few sesame seeds on the top of each before baking.

Lemon Tofu Fakeaway

9th October 20219th October 2021
by thefoodwife

Serves 2-3

I absolutely love lemon chicken and here is my vegan version, which is so so good even if I do say so myself.

Cooking the tofu, dusted in cornflour in hot oil until it goes all crispy is a must, you wonâ€™t be disappointed by spending the time to create these nuggets of yumminess.

This is both vegan and gluten-free as long as you ensure the soy sauce and vegetable stock are. Itâ€™s also worth pressing the tofu to remove as much water as you can before cooking too.

Ingredients:

For the tofu:

300g firm tofu, cut into pieces about 1cm by 2cm

4 tbsp corn flour

Pinch of ground white pepper

Vegetable oil

For the stir fry:

Vegetable oil

1 onion, large dice

2 cloves of garlic, finely sliced

2 inches of ginger, julienned or grated

1 pepper, large dice

For the sauce:

2 lemons (juice and zest)

3 tbsp soy sauce (gluten-free if required)

1 tsp sesame oil

3 tsp sugar

400ml vegetable stock (gluten-free/vegan as required)

Salt and Pepper

Step 1: Begin by mixing the cornflour and ground white pepper together in an bowl. Heat some vegetable oil in a wok(the base of the wok or frying pan should be coated in a layer of oil a couple of millimetres deep), and when hot, start coating the pieces of tofu in the flour mix and carefully adding to the hot oil. Make sure each piece is making full contact with the oil, no overlapping. Allow to get really crispy (but not burning) before turning and cooking on all sides. This will take about 15-20 minutes. Then remove the crispy tofu and leave to one side on a plate. The bowl of leftover corn flour can have a little cold water added to it to make a cornflour slurry to thicken the sauce later.

Step 2: Return the wok or frying pan to the heat, add a little more vegetable oil and then add the onion, pepper, ginger and garlic. Stir fry for a few minutes and then add the soy sauce, lemon zest and juice, followed by the hot vegetable stock and the cornflour slurry. Give everything a good stir.

Step 3: Cook out for a few minutes and then add the sesame oil, sugar and a pinch each of salt and pepper. Check the seasoning to taste.

Step 4: Add the crispy tofu to the sauce and cook for a couple more minutes and then serve with rice and, if you like, stir fried green vegetables such as pak choi.