Wednesday, July 10, 2024

gluten-free and dairy-free chicken shawarma salad


It might look like a mess on a plate, but with spices like cumin and turmeric and cayenne pepper, this is absolutely more-ish. Comes by way of Our Salty Kitchen

This is basically a veggie-full salad topped with roasted spiced chicken and then drowned in tahini-lemon dressing. Here's my take on the recipe.

For the chicken, you'll need:
  • chicken breasts, about 1.5 pounds
  • a big Ziploc bag
  • 1/2 cup oil (I use grapeseed)
  • 2 juiced lemons or equivalent bottled lemon juice
  • several minced garlic cloves or big shakes of garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 t. cumin
  • 2 t. paprika
  • 1 t. turmeric
  • sprinkles of cayenne pepper
Do this for the chicken:

Throw all of the above into the Ziploc bag and squish it around till coated, then fridge it for a few hours or overnight. After it's all succulent-ized, roast it in the oven with the juices at 425F/220C for 30 minutes, then let it cool. 

For the lemon-tahini dressing, you'll need:
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 lemon, juiced, or equivalent bottled lemon juice
  • salt and pepper
Do this for the dressing:

Blitz it with a hand blender and fridge till ready. Can do this ahead of time! 

For the salad, you'll need:

Whatever salad ingredients you like. Nice with lettuce, cukes, tomatoes, mint, parsley, grated carrots, radishes, watercress. 

Plate it up:

Salad first, then chopped up chicken, then douse in the fab dressing.

MORE-ISH, I tell ya. 

Monday, July 8, 2024

gluten-free dairy-free red-miso chickpea burgers (optionally vegan)


Another Mamatouille original! Something I made up and have perfected over a few tries. 

You'll need:

  • 4 cans chickpeas (450 g each), drained
  • 7-8 garlic cloves, crushed
  • 4 tablespoon red miso paste
  • 2 tablespoons mayonnaise
  • 1/4 cup rice flour
  • 1 tablespoon dried parsley or a few tablespoons fresh
  • black pepper to taste
  • optional: 1 egg
For the sauce:
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain soy yogurt
  • 1 tablespoon red miso
  • 1 teaspoon black vinegar
  • 1 teaspoon sugar
Do this:

For the burgers, throw all the ingredients into a food processor and blitz. I leave it a little bit chunky, not totally blended into a smooth paste. I like a little bit of texture. 

Shape them into patties and fry in a little bit of oil on both sides till browned. Leave them awhile on each side to get browned and so they won't fall apart. 

For the sauce, blend all the ingredients with a hand blender. 

I served it all with rice, homemade furikake (rice topping), vinegary coleslaw, and tomatoes sprinkled with Noto salt. 


Sunday, July 7, 2024

gluten-free and dairy-free homemade peanut-butter cups


This is such an easy, fun, delicious recipe and I honestly don't even know where I got it---Facebook was just showing me random cooking videos and I clicked on one that captured my fancy. 

I think these puppies will capture your taste buds' fancy too.

You'll need:
  • peanut butter (I used homemade salted and unsweetened
  • honey (because I use unsweetened peanut butter)
  • soy yogurt (or your favorite plain yogurt)
  • chocolate bar (I used dairy-free)
Do this: 

In a bowl, mash your peanut butter, honey, and soy yogurt together. You want it to be a stiff mixture and not too liquidy.

Form that on to food-grade popsicle sticks, and freeze on baking paper in the freezer.

Once that's frozen solid, dip into melted chocolate. I just whack a chocolate bar (broken into bits) in a glass measuring cup in the microwave in 20-second increments till it's nice and smooth.

Put into the fridge to set and then chow down!