Gluten-Free Food Without Milk: Including Vegetarian Variants

Gluten-Free Food Without Milk: Including Vegetarian Variants

by Signe Lykke

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Overview

Gluten-Free Food Without Milk: Including Vegetarian Variants by Signe Lykke

The cookbook Gluten Free Food without Milk - With Vegetarian Variants is for those who want inspiration for some easy-to-make dishes without the use of milk products and gluten. Additionally, you will find alternative sugar-free dishes that include cane sugar. The cookbook provides you with recipes for example pancake puffs/appleskives (Danish aebleskiver) and delicious baguettes.

The dishes are healthy, easy to make, and tasty, and they are all accompanied by pictures. All of the ingredients are well known, and you can buy them in general stores.

The book consists of the following chapters:

Dips and Sauces
Garnishes and Salads
Pastries and Cakes
Starters and Light Dishes
Evening Dishes
Sweet Temptations and Deserts

If you would like me to make a dish without the use of milk and gluten, please feel to write to me.

Wishing you lots of success-and bon appétit.

Signe Lykke www.signelykke.com

Product Details

ISBN-13: 9781452516172
Publisher: Balboa Press
Publication date: 06/20/2014
Pages: 118
Product dimensions: 8.50(w) x 8.50(h) x 0.31(d)

Read an Excerpt

Gluten-Free Food Without Milk

Including Vegetarian Variants


By Signe Lykke, Signe Lykke Skonnord

Balboa Press

Copyright © 2014 Signe Lykke
All rights reserved.
ISBN: 978-1-4525-1617-2



CHAPTER 1

DIPS AND SAUCES


Parsley sauce

Ingredients for 3-4 servings

Approximately 1 cup of bouillon
2 1/4 cup of almond milk
Salt, pepper
1½ teaspoon corn starch
1 big bunch of parsley


Preparation/Cooking

Pour bouillon and 2/3 of the almond milk in a pot, and boil the mixture. Stir the last 1/3 of the almond milk with 1½ teaspoon corn starch. Put the mixture in the sauce and boil it. Let it simmer for a couple of minutes. Season with salt and pepper.

Chop or cut the parsley finely, and turn it into the finished sauce.

Serve the parsley sauce to anything from bean rissoles to fish fillet.

Tips: Make the almond milk yourself: Pour 1 cup of almonds into a bowl with water, and leave it overnight. Next day, pour off the water, and mix the almonds with 1 cup of fresh water and a pinch of salt (like sea salt or Himalayan salt). "Massage" the mixture through a strainer using a dough scraper, and then perhaps through a thin cloth, e.g. a dishtowel. Add 1 cup of water, stir the mixture, and keep it cool.


Variants

Leave out the parsley, and use the sauce as a base sauce for various stews, e.g. with green beans or spring cabbage.


Own Comments and Ideas


Sesame Dip

Ingredients

2 tablespoons of tahini (spreadable sesame paste)
1/3 cup of water or almond milk/soy drink
Juice of ½ a lemon
1/4 teaspoon of salt
2 cloves of garlic
1 teaspoon of agave syrup or honey
1 small handful of almonds
A little parsley or dill
One sprinkle of sesame seeds (optional)


Preparation/Cooking

Blend all of the ingredients, except the herbs. Season with a little more salt.

Add finely chopped parsley or dill, or garnish with it.

Garnish with sesame seeds.

Sesame dip tastes well as a dip for anything from meat and fish to vegetables, salads and bread.


Variants

Put in 1 handful of walnuts, 1 large handful of parsley and 2 small tomatoes.

Put in 1 small onion and 2 sundried tomatoes.

Add spices, e.g. curry and paprika.


Own Comments/Ideas


Thousand Island Dressing

Ingredients

1/3 cup of mayonnaise (may be replaced by 1/3 cup of soy yogurt)
Juice of ½ a lemon
½ teaspoon of dijon mustard
1½ tablespoon of concentrated tomato paste
1-2 crushed cloves of garlic
1 teaspoon of agave syrup or honey
2 handfuls of finely cut chives
½ teaspoon of paprika
½ teaspoon of salt
Pepper
1 small cup of soy or almond yogurt


Preparation/Cooking

Mix the mayonnaise properly with all of the ingredients, except from the soy or the almond yogurt. Then gently turn in the yogurt. Top it with some finely cut chives.


Variants

A low calorie version: Replace the mayonnaise with soy yogurt.

Put in 2 tablespoons of finely diced red bell peppers.

Add 1 tablespoon of finely chopped onion, and replace the chives with dill or parsley.


Own Comments and Ideas


Plum Chutney

Ingredients

½ a pound of blue and red plums
1-2 small onions
5 cloves of garlic
1 red, fresh chili pepper
8 dried apricots
2 tablespoons of cane sugar
Juice of 1 lemon
1/4 cup of water
½ a teaspoon of fine salt (preferably sea salt or Himalayan salt)


Preparation/Cooking

Part the plums, and remove the stones (or you may use pitted plums from the freezer). Cut the plums into small pieces.

Chop the onions and the garlics finely.

Remove the seeds from the chili pepper (under running water), and cut it and the apricots into small pieces.

Squeeze the juice from the lemon.

Put it all into a small casserole with the cane sugar, and let it simmer for approximately 1 hour - or until the fruit is almost perfectly cooked out, and the chutney is leveled. Season with salt, and add 2 teaspoons of sodium benzoate, if necessary.

The chutney may be used for several dishes instead of sauces. Eat it warm, or pour it in glasses to put in the refrigerator.


Variants

Replace the plums with mango, nectarine or rhubarbs.

Add 2 tomatoes, and replace mango with raisins.

Use ginger instead of chili, and add 1 bell pepper.


Own Comments/Ideas


Sardine and Olive Tapenade

Ingredients
2/3 cup of green olives
1 can of sardines in oil
1/4 cup of water
The juice of ½ a lemon (optional)
2-3 cloves of garlic
1 small handful of almonds
Preferably a handful of dill or parsley


Preparation/Cooking

Discard any bones from the sardines. Then blend the sardines with the rest of the ingredients.

Garnish with parsley or dill.

The tapenade tastes good as dip on toasted bread or in a sandwich with salad and eggs.


Variants

Vegetarian variant: Replace the sardines with 1/3 cup of sunflower seeds or walnuts, and add more water, if necessary.

Add 1 small handful of walnuts.

Put in 1 small onion and 2 sundried tomatoes.


Own Comments/Ideas


Tomato Pesto

Ingredients

6-7 sundried tomatoes (soaked in water for a couple of hours)
1/3 cup of walnuts
1/3 cup of almonds
2 tablespoons of olive oil
1 bunch of fresh basil
Juice of ½ a lemon
Approximately 3 tablespoons of water
A little salt and pepper


Preparation/Cooking

Drain the water from the tomatoes and blend all of the ingredients well.

The pesto must have a "mushy" consistency


Variants

Replace the almonds with hazelnuts and 1 tablespoon of soy sauce.

Stir in onion or garlic.

Replace half of the tomatoes with olives.


Own Comments/Ideas


Tzatziki

Ingredients

1 1/4 small cup of soy or almond yogurt
1 cucumber
2 cloves of garlic
Salt
pepper


Preparation/Cooking

Drain the yogurt through a coffee filter (in the refrigerator) Grate the cucumber coarsely, distribute it onto a clean dishtowel, and put salt on it. Leave it on the dishtowel for a couple of hours.

Mix the crushed cloves of garlic and the pepper with the drained yogurt. Squeeze the cucumber well in the dishtowel, and turn it into the yogurt. Season with a small amount of salt.

Garnish the tzatziki with diced cucumbers.

Use the tzatziki as dip for various dishes, e.g. on a salad or for a spicy rice dish.


Variants

Add some chopped walnuts or hazelnuts.

Add dill or parsley.


Own Comments/Ideas

CHAPTER 2

GARNISHES AND SALADS


Baked Tomatoes with Stuffing

Ingredients for 4 servings

½ a cup of wholegrain rice
8 tomatoes
4 tablespoons of olive oil
2 onions
4 cloves of garlic
1 handful of fresh oregano or 1 teaspoon of dried oregano
1/4 pound of kale, spring cabbage, spinach or other greens
1 bouillon cube
Salt and pepper
1/4 cup of almond milk, perhaps a little more


Walnut sprinkles: 1 large handful of walnuts blended with a sea salt or herbal salt.


Preparation/Cooking

Turn on the oven to 350 deg. F.

Boil the rice according to instructions on the package.

Chop the onions, and sauté in olive oil until golden on a frying pan for 5-7 min.

Cut off the top of the tomatoes, just below the flower. Cut off the flower, dispose of it and put the rest of the top slice into a bowl. Take out the seeds of the tomatoes using a knife, and then remove them carefully using your fingers. Save the insides in the bowl.

Blend the tomatoes well with the 4 cloves of garlic and the oregano.

Rinse and cut out the kale finely, add it to the onions and sauté the mixture for a couple of minutes.

Now, add the bouillon and the mashed tomatoes, and let it simmer for 10 minutes.

Add the boiled rice.

Season the pan contents with salt and pepper, and add soy cream/water. The texture should be mushy.

Distribute the mass into the 8 tomatoes, garnish with walnut sprinkles, and bake them for approximately 40 minutes at 350 deg. F.

Serve with e.g. pies, fish dishes or chicken/turkey dishes.


Tips: Try buying food yeast flakes at your local health food store or on the internet. Add 3 teaspoons to the walnut sprinkles, which gives it a "cheesy" taste.


Variants

Replace the cabbage with 2 cups of peas.

Add 1 bell pepper, and reduce the kale.

Add ½ a pound of turkey or chicken meat to the kettle instead of the cabbage.

Add 1 can of sardines or tuna, and add less onion and cabbage.


Own Comments/Ideas


Lentil Rissoles

Ingredients for approximately 30 servings.

1 cup of lentils
1 cup of green olives
2 cups of bouillon
½ a cup of almonds
11/4 cup of wholegrain rice flour
½ a cup of soy drink or almond milk
2 onions
2 carrots
3 eggs
½ a teaspoon of curry or another seasoning
Salt and pepper
Olive oil/coconut oil for frying


Preparation/Cooking

Boil the lentils for approximately 35 minutes in the bouillon, and cool it (preferably the day before).

Blend the almonds, and add them to the cooled lentils Then blend the onions and the soy drink. Grate the carrots finely.

Blend the onion mixture, the carrots and the rice flour well with the boiled lenses.

Whip the eggs lightly together, add the mass to the stuffing and spice it all with curry, salt, and pepper. Let the stuffing rest in the refrigerator, preferably 1 hour. If the stuffing is a little loose, add more rice flour.

Fry the rissoles for approximately 4 min. on each side at medium temperature. Season with a little salt.

The lentil rissoles go perfectly with stewed spring cabbage, oven-baked root vegetables or with a salad and a little guacamole or other dips.

The lens rissoles may also be frozen.


Variants

Make burger patties instead of rissoles.

Add 1 handful of nuts to the stuffing.

Add 2 finely grated carrots.


Own Comments/Ideas


Sardine Rissoles

Ingredients for approximately 40 servings

1-2 carrots
1 small zucchini
¾ cup of almonds
1 cup of rice flour
3 cloves of garlic
½ a teaspoon of curry
1 small teaspoon of salt
1-2 carrots
1/3 cup of soy milk
½ cup of water
2 onions
1 big bunch of parsley
2 cans of sardines in oil
3 eggs
Olive oil and/or coconut oil for frying


Preparation/Cooking

Blend the almonds in a food processor, add garlic, spices (not parsley), and soy milk blend it a little more.

Grate zucchini and carrots finely, and chop the onions. Turn the vegetables with the almond mass, water, rice flour, and coarsely chopped parsley.

Open the canned sardines, remove any fish bones, and finely split the sardines using a fork.

Turn them into the stuffing.

Lightly whip 3 eggs, and stir them into the stuffing.

Warm a little oil on a frying pan, and shape the sardine rissoles using a spoon. Fry them for approximately 3-4 min. on each side.

The sardine rissoles go well with a hummus and salad. They may well be used in a burger or served cold in the lunchbox.

Sardine rissoles may be frozen.


Variants

Vegetarian variant: Replace the sardines with a mixture of corn, chopped nuts, and white beans.

Use tuna or shrimps instead of sardines.

Add chili and ginger, and replace the parsley with dill.


Own Comments/Ideas


Salad with Brussels Sprouts, Salmon, and Prawns

Ingredients for 4 serving

4 salmon fillets
½ a pound of prawns
4 handfuls of arugula salad
12 pcs. of brussels sprouts or 1/4 spring cabbage
1 red onion in rings
A little lemon juice
½ a cup of green olives
8 cherry tomatoes
8 artichoke hearts
8 thick slices of cucumber
1 red grapefruit

2 avocadoes w/lemon, salt and pepper

Dressing

1 bunch of dill, finely cut
11/4 cup of soy yogurt or almond yogurt
1-2 crushed cloves of garlic
Curry, salt, and pepper


Preparation/Cooking

Fry the salmon till it is just tender. Cut the outer leaves of the Brussels sprouts, cut them in thin slices, and mix them with the red onion rings, the lime juice, salt and pepper.

Distribute the rinsed arugola salad onto 4 plates, put brussels sprouts/onions onto it.

Mix the ingredients for the dressing, and turn almost all of the prawns into it, save a handful for garnishing.

Put the mixture on the salad.

Cut the tomatoes into wedges, the artichokes into smaller pieces, and pour in the water from the green olives. Distribute it onto the plates.

Cut the salmon in bite-sized chunks, and put it on the salad. Cut cucumber and grapefruit in cubes, and use them as garnish on the salad together with the rest of the prawns. Season with salt and pepper.

Serve the salad with ½ an avocado with lemon, salt and pepper.


Variants

Vegetarian variant: Turn 1/4 pound of quartered mushrooms and 1 cup of mixed nuts in lemon, salt, pepper, and some fresh herbs like dill or parsley.

Replace the salmon and prawns with eggs and sardines or tuna.

Replace arugola and brussels sprouts with other type of lettuce and cabbage.


Own Comments/Ideas


Salad with Smoked Trout

Ingredients for 4 servings

1/3 pound of romaine or other lettuce
1/3 pound of spring cabbage or other cabbage
1½ peas (thawed)
2 garlic
1 tablespoon of olive oil (or grapeseed or flaxseed oil)
5 spring onions
½ a cucumber
4 tomatoes
1/3 pound of mushrooms
Juice of ½ a lemon
1 pound of smoked trout fillet
10-12 strawberries
1 large handful of walnuts
Salt and pepper

Avocado Dip:

1 or 2 avocadoes
Juice of ½ a lemon
1-2 tomatoes
2 cloves of garlic
1 small red onion or other onion
1 pinch of curry
Salt, pepper
1/3 cup of water
Perhaps a little herbs (mint, thyme or oregano, etc.)


Preparation/Cooking

Rinse lettuce and cabbage, cut them in suitable sizes, and distribute them on 4 plates.

Cut the spring onions in small pieces and the cucumber in cubes. Turn them with the peas in a bowl with crushed garlic, oil, salt, and pepper, and distribute the mixture onto the salad.

Cut tomatoes and mushrooms in small pieces, squeeze the juice of ½ a lemon over it, and season with salt and pepper. Also distribute this mixture over the salad.

Portion the trout in bite-sized chunks, cut the strawberries in small pieces, and chop the walnuts coarsely. First put the trout onto the salad, then strawberries and garnish with walnuts. Season with salt and pepper.

Blend all of the ingredients for the avocado dip.

Serve the salad with avocado dip and e.g. baguettes


Variants

Vegetarian variant: Replace the trout with a mixture of hazelnuts, walnuts and peanuts. Fry them easily in oil, and season with salt and pepper.

Use other types of lettuce and cabbage.

Replace strawberries with nectarine, grapefruit or melon.


Own Comments/Ideas


Summer Salad

Ingredients for 4 servings

1 cup of soy yogurt or almond yogurt
3 tablespoons of mayonnaise
1 teaspoon of tahini (optional)
½ a teaspoon of salt
1 small teaspoon of agave syrup or acacia honey
½ a cucumber
10-15 radishes
1 bunch of chives


Preparation/Cooking

Drain the yogurt through a coffee filter into a bowl, and cool it in the refrigerator overnight.

Put the mayonnaise into a bowl with tahini, salt, and agave syrup. Mix it well.

Carefully turn the drained yogurt in, and season it.

Split the cucumber in two, and remove the seeds using a teaspoon.

Cut the cucumber and the radishes into small cubes, and chop the chives finely. Leave some chives, cucumber, and radishes for garnishing, and put the rest into the dressing.

Serve the summer salad in a bowl, garnish with chives, radishes and cucumber.

The salad is somewhat sweet, so if you want it less sweet, leave out the syrup.

Serve on pan bread, gluten-free baguettes or on a salad, preferably with fish.


Variants

Replace the radishes with ½ a cup of peas and 2 tablespoons of finely chopped onions. Leave out the syrup.

Add 2 crushed cloves of garlic and 1 handful of bean sprouts. Leave out the syrup.


Own Comments/Ideas


Waldorf Salad

Ingredients

½ a cup of mayonnaise
2 tablespoons of soy drink or almond milk
1 teaspoon of agave syrup
1 pinch of salt
2 apples
½ a lemon
33
3 stalks of celery
1 handful of walnuts


Preparation/Cooking

Mix the mayonnaise with soy drink, syrup, and salt.

Cut the celery in thin slices and the apples in cubes.

Drip the apple pieces with lemon.

Chop the walnuts, except for 4 pcs., which are used for garnishing.

Turn celery, apples, and walnuts in the dressing, and garnish with the remaining 4 walnuts.


Variants

Add 1 handful of seedless, halved grapes.

Replace 1 apple with 1 pear, and add 1 crushed garlic.


Own Comments and Ideas


(Continues...)

Excerpted from Gluten-Free Food Without Milk by Signe Lykke, Signe Lykke Skonnord. Copyright © 2014 Signe Lykke. Excerpted by permission of Balboa Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

CHAPTER 1 DIPS AND SAUCES, 1,
CHAPTER 2 GARNISHES AND SALADS, 16,
CHAPTER 3 PASTRIES AND CAKES, 35,
CHAPTER 4 APPETIZERS AND LIGHT MEALS, 54,
CHAPTER 5 EVENING DISHES, 71,
CHAPTER 6 DESSERTS AND SWEET TEMPTATIONS, 91,

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