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Author Archives: Vandy Roadifer
Lemongrass-Coconut Soup
1 qt chicken broth 1 can coconut milk (I used lite) 2 boneless skinless chicken breasts, cut into bite-sized pieces 2 5 inch stalks lemongrass, cut into rounds 2 broccoli stalks, sliced into rounds 1 cup carrots, cut into matchsticks … Continue reading
Posted in Dairy Free, Gluten Free, Soup
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Salmon with Fennel & Onions
This is a very easy but impressive meal. 4 6oz salmon fillets 1 fennel bulb, thinly sliced 1 medium onion, thinly sliced 2 tsp olive oil 2 Tbs capers, drained 1 tsp dried dill 1 lemon, thinly sliced 1 cup … Continue reading
Posted in Dairy Free, Gluten Free, Main Course
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Easy Cabbage Soup
This is probably the easiest soup I’ve ever made and it was very tasty. Other ingredients can be added – I considered scallions or onions. It would also be excellent with chili sauce for a more spicy taste. You can … Continue reading
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Roasted Broccoli with Garlic & Lemon
1 head broccoli, separated into florets 1 Tbs olive oil 1 clove garlic, minced 1 tsp lemon juice Salt Pepper Preheat the oven to 375*. In a large bowl, toss broccoli florets with the extra virgin olive oil, salt, pepper … Continue reading
Posted in Dairy Free, Gluten Free, Side Dish, Vegan
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Lemon Pepper Beef
1 lb lean beef, cubed 1 lemon, juiced 1/4 tsp rice flour Black pepper Brown beef in a medium frying pan with enough pepper to your taste (I use lots of fresh ground pepper). Once beef is almost cooked, add … Continue reading
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Moroccan Carrot Soup
At a business client’s open house I won a jar of Moroccan spice blend that I have been dying to use. Carrot soup seemed like the perfect opportunity. If you can’t find a Moroccan spice blend, you can substitute: paprika, … Continue reading
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Cauliflower Puree
1 head cauliflower 1 cup stock (chicken or vegetable) 2 Tsp Tahini (or unsweetened peanut or almond butter) 1 Tsp olive oil Salt & pepper to taste Combine cauliflower and stock in a medium saucepan, bring to a boil over … Continue reading
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Greek Meatballs
I originally created this recipe for lamb burgers during those long years when I couldn’t eat beef. Ground meat mix can be used successfully for either lamb burgers or meatballs. Serve either one with Tzatziki Sauce. 1 lb lamb burger … Continue reading
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Roasted Brussel Sprouts with Cashews
1 1/2 lbs brussel sprouts, cleaned & quartered 1/2 cup chopped cashews (or any other nut of your choice. I had cashews on hand) Olive oil, enough to coat Sea Salt Black Pepper Preheat oven to 350*. Place quartered brussel … Continue reading
Posted in Dairy Free, Gluten Free, Side Dish, Vegan
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Creamy Vegan Asparagus Soup
2 cups vegetable broth (I used mushroom) 1/2 cup cashew cream (I used liquid leftover from cashew cream cheese – it has more of an acidic flavor) 1 lb asparagus, chopped into 1/2 inch pieces 1 Tbs olive oil 1/2 … Continue reading
Posted in Dairy Free, Gluten Free, Soup, Vegan
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Crafty Cookery 