Tag Archive | dairy free

Thai Curry Noodle Soup with Garlic Shrimp

Adapted from a recipe by Heather Christo

Below serves 2

  • 2 garlic cloves, minced
  • Tiger Shrimp 10-12
  • 1 tbsp fresh ginger
  • 1 1/2 tbsp red curry paste
  • 2 tbsp oil
  • 2 C chicken broth
  • 1 1/2  C lite coconut milk
  • Fish sauce (dash)
  • Rice noodles (enough for 2!)
  • 6 white button mushrooms thinly sliced
  • 1 red pepper thinly sliced
  • Fresh cilantro
  • 3 green onions thinly sliced

 

  • Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
  • In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
  • Add the chicken broth & lite coconut milk with the dash of fish sauce.
  • Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
  • While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
  • In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
  • Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
  • Pour over the noodles in the bowl and garnish with the coriander & spring onion.

Prep & cooking time – less than 30 minutes total.

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Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

  • 2tbsp Olive Oil
  • 1 red onion – diced
  • 6 cloves garlic – minced
  • 1/4 tsp chilli flakes
  • 2 zucchinis – diced
  • 2 red peppers – diced
  • 5 large white button mushrooms – diced
  • 1 eggplant – diced
  • 2 bay leaves
  • 1/2 tsp each of thyme, oregano, salt & pepper
  • 1 can tinned chopped tomatoes
  • 1/4 cup each of fresh basil & parsley
  • 2 eggs (optional if you want to keep this recipe vegan)
  • 1/4 tsp nutmeg
  • 2 cups cheddar cheese (lactose free or vegan)
  • 3 cups mozzarella cheese (lactose free or vegan)
  • 1 cups manchego sheeps cheese (or vegan)
  • 15 brown rice lasagna sheets
  • Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
  • Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
  • Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
  • Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
  • In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.
  • Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
  • Add 1/3 of the vegetable sauce
  • Top with 1/3 of the remaining lasagna sheets
  • Add 1/2 the cheese
  • Add 1/3 of the vegetable sauce
  • Top with the remaining 1/3 lasagna sheets
  • Add the remaining 1/2 the cheese
  • Add the remaining 1/3 of the vegetable sauce
  • Sprinkle the remaining 1 cup of set aside mozzarella
  • Cover with foil bake at 375F (190C)  – (20 mins)
  • Uncover and bake – (25 mins)
  • Total prep & cooking time  1hr 45 mins

Tuna Pasta Bake

makes 6-8 portions. (Costs are very approx) Quick easy comfort food & portions can be easily frozen.

  • 600g brown rice pasta (penne or rigatoni)
  • 50g margarine
  • 200g Lactose free strong chedder cheese OR vegan cheese
  • 50g Manchego sheeps cheese OR vegan cheese
  • 1/2 C Spelt flour
  • 600ml lactose free skim milk (or soy milk)
  • 2 x 160g Tuna
  • 1 can corn
  • 1 zucchini diced.
  • chopped parsley
  • Salt & pepper to taste
  • Boil the pasta to within 2 mins of cooking time, drain and set aside.
  • Pre-heat the oven to 180 degrees
  • Melt the margarine in a pan over a medium heat. Stir the in flour (1 min) then gradually stir in all the milk. Add all of but 1 handful of the cheese. (cheese is grated)
  • Mix the pasta, sauce, tuna, corn, zucchini  & parsley in a large baking dish. Sprinkle the remaining cheese on top.
  • Cook for 20-25 mins or until the cheese on top is brown.
  • Total cooking time  40 mins
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