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Posts Tagged ‘dairy free’

flower on stone“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” — Hafiz

What a perfect quote to embody New Year. Persian New Year, that is, aka  Nowruz!

To me, it just feels right and natural to have a new year start with the promise, rebirth, and blossoming of spring.

Spring is a reminder of the inner light within each and every one of us. That’s worth celebrating!

Persian Card_New_YearsScroll down below for a roundup of highly celebratory (and symbolic) recipes from fellow Persian food bloggers. 

Thanks to the fabulous Sanam, of My Persian Kitchen, for putting this together!

Oh, technically the big day of the Persian New Year is always the spring equinox, which falls on Thursday, March 20, this year. Now’s as good a time as any to spread the happiness and to prepare for a fresh new season.

At the moment, I’m in a bit of Spring Cleaning Mode. (Oooof, those closets needed every ounce of attention I gave them last weekend. Ha!) I’m also prepping to host another yoga retreat, in upstate New York/in the Hudson Valley area.  March 14-16—perfect timing to get us ready for spring.

Looks like 2014 is a year of new beginnings for me in many ways. I’m headed to India at the end of the month. This trip has been a dream of mine for many years. At just the right time,  the stars aligned, the Universe and those I love are shining their support and approval on me, and I’m flying off on the night of the new moon. It’s happening!

As for Spring Cooking:

This is a classic clip for my (somewhat limited) TV archives. Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5 a few years back:

More blogger Persian New Year goodness:

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Homemade almond milk with vanilla. I get a real kick out of using my vintage style milk bottles to bottle up this creamy drink.

My new friend Ellen, who I met in Colorado this summer, taught me how to make homemade almond milk. (I met her via Airbnb when I rented a room in her place for a few nights during a Yoga workshop weekend I was attending. We totally hit it off. She reminds me a lot of my older sister).

Once back in New York, I was out of almond milk one day and pressed for time. So I decided to give her method a whirl rather than running to the store. It couldn’t be a  simpler DIY, and it’s saving me tons of money. Goodbye to buying almond milk for $4 per half-gallon. At Costco, I can get a 3lb/9 cup bag of almonds for around $8. You can really “milk” this one bag, considering you only use a cup of almonds per batch.

Almonds are loaded with vitamin E.

As for the actual recipe: The first couple of batches I made were super rich and creamy. Pretty awesome, actually. When using this milk to make my hot cocoa…oh my LAWD. Amazing! It was foamy, almost like a cappuccino.

Because I made that maiden batch on the fly, I used unsoaked almonds. The milk was a tad grainy. Didn’t bother me, but something to consider.

If you want a thinner milk, just use more water. Soaking the almonds ahead of time will get you a smoother texture, too. I prefer something in between the super rich and super thin (I’m sure there’s a bad joke in there somewhere), so I go with about 5 to 6 cups of water to a cup of soaked almonds. Foamy, creamy, dreamy!

Homemade Almond Milk

Yield: About 8 cups. Recipe can easily be halved.

  • 1 cup of unsalted almonds (soaked overnight in water, if possible)
  • 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
  • 1 Tablespoon of vanilla extract (optional, or use less if preferred)
  • Sweetener of choice (optional; I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)

1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more)  in my VitaMix.

2. Taste for sweetness and texture, and adjust and re-blend as needed.

3. Bottle and refrigerate if not using immediately.

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Finally! Pancake perfection. They're gluten-free and dairy-free, too!

Pancakes are so very simple to make, yet to very easy to screw up. Bad memories, such as brunches ruined by stubborn flapjacks, burned pancakes, undercooked pancakes, tough pancakes, and just plain fugly pancakes kept my expectations low for my recent flapjack foray.

Try adding a gluten and dairy free caveat to the recipe requirement and the ante is upped. So I figured the best thing to do was relax.

Have you ever noticed how sometimes things turn out the best when you have zero expectations?

Closer, closer. See how fluffy they are?On a recent random workday, between teaching classes and a challenging workout, a serious pancake craving hit me. So I threw together the only pancake mix I had on hand, a gluten-free Bob’s Red Mill mix. Because I love sunflower seed butter and wanted to bump up the protein content of my cakes, I added approximately three tablespoons of that stuff. Good call! Instead of cow’s milk, I used some creamy coconut milk from Silk that I had on hand.

The resulting cakes were fluffy, tender, and oh-so-satisfying. Perhaps the best I’ve ever made, and quite possibly the best I’ve ever eaten. Not bad for someone with an uneasy relationship with pancakes!

Want to snag the gluten free flour and coconut oil at a steep discount? Roll on over to iherb and use my coupon code, TAV642, for $5 off of your first order. Orders of $40 or more ship FREE. Trust me, you can get tons of good stuff at iherb for $40: vitamins, supplements, protein powders, chia seeds, soaps, and tons of other cool stuff. Ok, now for the recipe:

Victorious Gluten Free Sun Butter Pancakes

Yield: approx 12 pancakes. I made 2 for myself and put the rest of the batter in the fridge to use throughout the week.

  • 1 and 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
  • 1 cup coconut milk (I used the new coco milk by Silk; it doesn’t taste coconutty to me at all, but IS creamy)
  • 1 large egg (for vegans, you could try your luck with a flax or chia seed egg or another egg stand-in. Look here for deets.)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Sunflower Seed Butter (I used Trader Joe’s brand; I’m sure any other nut butter would be great in here)
  • 2 or more Tablespoons coconut oil for greasing pan

1. I mixed all ingredients except for the coconut oil in my Vita-Mix. Because I’m crazy like that and really love any excuse to use the Vita. You can surely mix your ingredients by hand, as described on the pancake mix package directions. (Just remember to leave OUT the oil the package directions call for. Because you’re using more than enough oil by using nut butter; plus the nut butter adds an awesome flavor and protein to the mix).

2. Heat the coconut oil over medium heat in a nonstick pan. Don’t skimp on the oil in this part of the recipe!  Use more if you need to. Trust me on this. Then dollop about 1/3 of a cup of batter in the pan. I did one pancake at a time. Depending on the size of your skillet, you could do 2-4 at a time.

3. When the pancakes are bubbly all over, gently and carefully flip them over and allow them to brown on the other side. Then wrap them in foil and place in a low heat oven or toaster oven to keep warm. Or just eat immediately.

Half-eaten and fully delicious!

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Oven fried chicken nuggets stay moist thanks to a coating of nut butter, and crunchy courtesy of panko crumbs. Early-season broccoli rabe is my veggie side, and Trader Joe's Mango Ginger Chutney serves as the dipping sauce du jour.

I love chicken nuggets. I know, really sophisticated of me? Ha!

Edited to Add: I was born and (mostly) grew up in Texas, where fried chicken was on the weekly menu rotation, at least in my earliest years. I’ve always loved it. Just the smell of it makes me nostalgic. But I can’t always eat it, for obvious reasons. These flavorful nuggets satisfy the crunchy, chicken-y craving, and aren’t as messy and hot as frying up a batch of chicken. Plus, my fried chicken never seems to taste quite as good as my mom’s.

Luckily, I’ve figured out how to give chicken nugget morsels a healthy, grown-up, and tasty upgrade.

The key ingredients? Nut butter plus panko bread crumbs (that stuff that makes tempura so crunchy and awesome at your favorite Japanese spot. Panko bread crumbs have become increasingly common in regular grocery stores in recent years. Progresso brand makes them, as does Roland. Roland is the brand I used in this recipe. I paid about $1.25 on sale for my 7 ounce bag, which will last awhile).

Yum!

Coating chicken chunks with the nut butter of your choice is a great way to get crunchy panko crumbs to stick, and stick well, to the chicken pieces. Then just pop them in the oven for 15-20 minutes, and you have an irresistible nugget delight. The nut butter gives them another boost of flavor, and keeps the breast meat, which often tends to dry out, nice and juicy.

No panko crumbs? Try regular breadcrumbs from the store. Gluten free needed? Then coat the nuggets in nut butter, followed by a dusting of the ground nuts of your choice.

You can use the nut butter of your choice. I’ve tried this with almond butter, peanut butter, and sunflower seed butter. All work equally well, as does pistachio nut butter, which I made a batch of recently. Here’s the recipe link to Pistachio Honey Nut Butter:

Pistachio nut butter. Easy to make at home and a worthwhile option to coat your chicken nuggets in before dredging them in panko bread crumb awesomeness.

Bonus Tip: Prep extra nuggets and freeze them in a single layer, covered well. When it’s time to eat, just remove them from the freezer and bake them according to the directions below. No thawing necessary.

Baked Nut Butter Chicken Nuggets

Ingredients to make 2-4 servings (2 as entree, 4 as an appetizer):

  • 1 pound of chicken breast, cut into chunks
  • Seasoning blend of your choice
  • Salt (ONLY if seasoning blend is unsalted)
  • 1/2 cup nut butter of choice, more if necessary
  • 1/2 cup panko bread crumbs (or alternatively,bread crumbs from a can, or ground nuts)
  • Splash of water (might not need)

1. Preheat oven to 450 F.

2. Season the chicken with the seasoning blend, adding salt if necessary.

3. Spoon nut butter into a mixing bowl.  Mix well. If it seems a bit dry, put in a tiny bit of water to loosen it up (it should be a texture that is slightly thinner than honey).

4. Place chicken chunks in nut butter and toss to coat, using your hands or a spoon to coat all sides.

5. Throw panko crumbs on top of chicken and mix well. If necessary, press crumbs into the chicken so they adhere. Make sure all sides of the chicken are coated with crumbs. Shake off excess crumbs.

6. On a baking sheet, in a single layer, bake the nuggets for 15 to 20 minutes.You don’t even need to turn them!

7. Serve with the side/s and or dipping sauce of your choice.

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Stressing over making a homemade dessert for Valentine’s Day? Don’t worry, my loves, I gotcha covered with a few simple, quick options:

Chocolate Almond and Apricot Truffles

Chocolate almond apricot truffles are an easy cookie to make. Gluten-free flour works in this recipe, by the way (I used Bob's Red Mill).

Or you could salvage a broken cake with my Chocolate Cherry Trifle:

This trifle is any easy way to salvage a broken cake, or use up leftover chunks of chocolate cake or brownies. The layers make it look pretty and deliberate ;-)

Another fun and easy option: Molten Chocolate Cakes with a Middle Eastern Flair

This cake is really molten, to the point of oozing apart like lava. Ha! If you'd rather keep it together, just bake in ramekins to serve.

If chocolate’s not your bag, but jewels are, consider:

Bejeweled Biscotti with a Persian Twist:

Persianized biscotti. Yes, these cookies could be dipped in melted chocolate, if you're so inclined.

Dunk your biscotti in some Persian Hot Chocolate:

!

Hot chocolate infused with the finest Persian saffron and cardamom? Win!

Portion Control a Concern? Try:

Frozen Hot Chocolate “Shots” With a Goat Yogurt Topping

Petite shots of chocolately goodness!

I hope these options help. I’m working on one more chocolatey goody, which tastes amazing, and is gluten and dairy free. I’ll post it soon.

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Persian Sugarplums. These are simple and can be made quickly with any dried fruits and nuts you have on hand.

Merry Holidays, everyone! Does anyone really know what sugarplums are? What confection, precisely, is that Sugarplum Fairy in The Nutcracker dancing for anyways?

Turns out they’re balls of dried fruits and nuts, sometimes with spices added in, perhaps coated in powdered sugar. Well, besides sounding Christmasey, this all sounded very Persian to me. So I tooled around online, found some simple sugarplum recipes, and tweaked them to add a Persian twist. Voila!  Beautiful, tasty, festive holiday treats.

Simple to make, tasty, and these goodies actually taste better as the days go on. Time in the fridge give their flavors time to meld.  They’re plenty sweet, but perhaps a nice change of pace from all the cookies you might be enjoying lately.

 

These easy to make sugarplum are fast to prepare, and excellent with a cup of perfectly brewed hot tea.

Saffron-Infused Sugarplums

Prep time: 20 minutes or less, depending on what method you use to prep your fruits and nuts

Yield: Approximately 20 balls

Note: You can play around with the proportion of fruits to nuts, the types of fruit and  nuts that you use, and the spices. This recipe is extremely flexible.

Ingredients

  • 1 cup of slivered almonds
  • 1/3 cup pistachios, shells removed
  • 2 cups of mixed dried fruit. (I used Mariani’s mixed fruit, a blend of tender fruits I get at Costco, which includes apricots, plums, peaches, pears, and apples)
  • 1/2 c cup dried sour cherries
  • 1/4 cup honey (if vegan, use a vegan friendly option like molasses, agave, etc)
  • Pinch saffron dissolved in about a tablespoon of hot water
  • 1 Tablespoon pumpkin pie spice blend or Persian Spice Blend (Advieh)
  • 1/2 teaspoon vanilla extract (optional)
  • Shredded coconut flakes and/or confectioner’s sugar for garnish (optional)

Directions

1. Chop nuts into pieces, either via hand, crushing them with a rolling pin inside a bag, or use a blender or food processor to pulse once or twice to chop the pieces.  Chop or food process/blend the the fruits as well. Remove fruit and nut mixture from food processor or blender (if using), and set aside in a bowl.

2. Add honey to another bowl. Infuse honey with saffron and hot water, and then add in the pumpkin pie spice or Persian spice blend and vanilla (if using). Mix well.

3. Combine honey mixture with fruit/nut mixture, and mix very well.

4. Use your hands to form this mixture into balls. (Mixture will be very sticky. Keep a dampened cloth handy to wipe down your hands periodically). Roll in confectioner’s sugar or coconut flakes, if using. Refrigerate in an airtight container and enjoy at your leisure.

 

Happy Holidays, Merry Christmas to those who celebrate it, and wishing every one of you a fantastic 2011!

 

 

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I almost always have lemons on hand at home. I feel sort of lost without them. Photo courtesy of stock.xchng.

When a dish is quick, easy, and healthy, what’s not to love? I threw this chicken dish together with ingredients I had on hand one recent cold day: boneless, skinless chicken thighs, lemons, pre-sliced mushrooms, zatar, and scallions. It was comforting, flavorful, and simple to make. I’ll be making it again!

I call it “Lazy” because that was how I was feeling that day: lazy, but in need of a home-cooked meal nonetheless.  In the true spirit of laziness, I snapped a pic of the final recipe with my Blackberry, but then didn’t bother to upload it. Oh well, I forgive myself. I hope you can find in it your hearts to forgive me too ;-)

I'm so into mushrooms. Even the plainest, most basic mushrooms have such a beautiful flavor. Photo courtesy of stock.xchng.

Time saving tip: While your chicken is cooking, you could make your starch and/or salad/veggie side. What I did this time was make a couple of portions of this brown rice couscous to go with the meal. I had some pre-made tabouli on hand, so with a little fresh dressing of lemon and olive oil,  the tabouli served as the vegetable side.  The dusting of za’atar herbs on top of the finished dish gives the chicken and ‘shrooms a subtle herbal finish.

Lazy Lemon Mushroom Chicken with Za’atar

Ingredients

Time: Start to Finish, 30 Minutes

  • Olive oil
  • 1 to 2 cups sliced mushrooms
  • 1 Lemon
  • salt and pepper to taste
  • 1 lb boneless, skinless chicken thighs
  • Scallions, sliced (use kitchen scissors to slice them)
  • Zatar for garnish (optional, even though the ingredient is in the title ;-) )

Directions

1. In a saucepan or Dutch oven, warm up to a tablespoon of the the olive oil over a medium low flame. When the oil is shiny, add in the sliced mushrooms.

2. As the mushrooms cook, make a quick marinade for the chicken. In a ceramic or plastic bowl, toss in a few splashes of olive oil, the zest and juice of the lemon, and salt and pepper to your taste. Add the chicken, turning to coat well. Let sit for 5 to 10 minutes as mushrooms cook.

3. As the chicken marinates, turn the mushrooms; let them cook on the other side for 3-5 minutes.

4. Remove mushrooms and set aside.  Add chicken to pan, pouring in about half of the marinade. Discard the rest of the marinade. Cook chicken thighs on one side on medium heat, browning, for 3-4 minutes.  Flip the thighs and cook on the other side, about 3 minutes more.

5. As the chicken browns on the second side, add in the scallions. Cook for another minute, then add in about half a cup of water. Add in the mushrooms. Cover and reduce heat to low. Let the liquid reduce by about half, about 5 minutes more of cook time.

6. Taste the sauce and add salt and/or pepper if needed.

7. Sprinkle with zatar as a garnish. Serve with side dishes of your choice and enjoy.

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