super easy refrigerator cucumber pickles

 

These are crunchy and ready to eat after just a few hours in the fridge! 

Here's how I did it, but you do you and use what you have. (I sort of based it off this recipe.)

You'll need: 

• 1 jam jar
• 4 Japanese cucumbers (or maybe 1 or 2 larger ones)
• 1/2 cup rice vinegar
• 1 Tablespoon wholegrain mustard
• 1/2 teaspoon powdered coriander
• 1 Tablespoon salt
• 1 Tablespoon sugar
• 1 dried red chili, sliced and deseeded (use gloves!)
• 1/2 teaspoon dried thyme
• 2 garlic cloves, sliced

Do this: 

Slice your cucumbers in half and then lengthwise in slices. Put them in a jam jar. 

Heat up your vinegar and sugar till everything is dissolved, and then let it cool.

Put the chilies, mustard, coriander, thyme, and garlic in the jar with your cucumbers, then pour the cooled brine over. If there's any space in the top of the jar, add water to cover everything up. 

Fridge it and then eat a few hours later if you so desire. I so desire. 

 

gluten-free dairy-free chocolate and banana pancakes

 

These were so fluffy and delicious! I ate mine with peanut butter.

You'll need: 

• 2 cups rice flour
• 2 eggs
• 3 regular-sized bananas, mashed
• multiple dashes of cinnamon and powdered ginger
• 3 Tablespoons unsweetened cocoa powder
• 3 Tablespoons katakuriko potato starch (or cornstarch)
• 2 Tablespoons baking powder
• 2 Tablespoons neutral-flavored oil
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon salt
• splash of vanilla
• 1.5 cups of dairy-free milk

Do this: 

Mix mix mix. 

Ladle onto an oiled griddle and cook away! My guys ate these with strawberry jam, but I felt like peanut butter was a nice slightly salty topping for mine. Enjoy, you Mamatouille peeps. 

This served four people easily. 

gluten-free dairy-free homemade pho

 

I'm pretty sure pho is normally dairy-free, but to make this gluten-free as well, I used GF soy sauce.

The recipe comes by way of Tastes Better from Scratch, but as per usual I've changed it a bit.

You'll need:

• 1 Costco rotisserie chicken (I had more than 1/2 of a leftover one frozen, still on the bones)
• 1 big bag of pho noodles 
• 1 large onion, cut into big chunks
• 1 big knob of ginger, sliced
• chunks of green onions
• water
• dash of ground cloves
• 1/4-1/2 teaspoon ground coriander
• dashes of ground cinnamon
• liberal dashes of fish sauce
• ditto for gluten-free soy sauce
• salt and pepper
• dashes of cayenne pepper
• garnishes: lemon wedges, lime juice, cilantro leaves, bean sprouts, sliced red onion, chopped green onions

Do this: 

Boil your Costco rotisserie chicken till very tender. Leave to cool a bit and then strain out the bits and pull the meat off the bones. Discard all the bones and nasty bits.

In the broth, add the onion, chunks of green onion, ginger, and extra water if needed. Add cloves, coriander, cinnamon, fish sauce, soy sauce, salt and pepper, and cayenne pepper. 

After simmering again for about 30 minutes, remove the onion and ginger bits. 

Add the meat back in and warm up. 

Cook your pho noodles separately, then drain and rinse. 

Put the noodles in bowls then pour broth and meat over. 

Serve with the fresh and bright garnishes, which are really not garnishes but integral to the flavors and texture. 

Enjoy all the money you saved by not going to a restaurant, but also, humbly acknowledge that this isn't perfect pho. 

It's purty durned amazing though. Pho-ntastic! 

gluten-free and dairy-free summer pasta salad

 

I used what I had on hand and boy, was it a flavor-show-stopper!

Use this as a template and utilize what's in your fridge and pantry.

You'll need:

• 300 g germinated brown rice spiral pasta
• 1/4 red cabbage, chopped
• 10 cherry tomatoes, quartered
• 2 thin cucumbers, peeled and chopped
• chopped green onions
• 1 grated carrot
• 1/2 red pepper, chopped
• about 1 cup grated soy cheese

For the dressing:

• 1/2 cup olive oil or olive oil blend
• 1/4 cup white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon dried parsley

Do this:

Boil and drain your pasta and rinse in cold water.

Mix your dressing ingredients together. 

Add the pasta, veg, and dressing together in a big bowl and put in the fridge for a little while. Great for picnics and bentos, or just eating by the spoonful out of the mixing bowl.

gluten-free and dairy-free soft drop biscuits

This recipe is based on one by Mary's Whole Life, but of course, Mamatouille style, I changed it for what I had here. These were moist and sliced well for peanut butter, jam, butter, or for making into sandwiches. 

You'll need:

• 1.5 cups rice flour
• 1 cup almond flour
• 1/2 teaspoon xanthan gum
• 2 eggs
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/2 cup melted margarine
• 3/4 cup soy milk
• 1 teaspoon apple cider vinegar
• 3.5 teaspoons baking powder

Do this:

Preheat oven to 180 C. I used a silicone baking mat. 

Mix the soy milk and apple cider vinegar together in a bowl and set aside.

Then mix everything together in a bowl, and shape into biscuit shapes on the baking sheet/mat. 

Bake for 13-15 minutes. 

 

gluten-free dairy-free Korean-style fish and rice

 

In my jet-lagged state I somehow threw this together with pangasius fish from Costco (nice that it's boneless too).

In your rice cooker, combine rice, water, shiitake mushrooms, carrots, spinach, sesame oil, toasted sesame seeds, gluten-free soy sauce, and a bit of salt. Cook normally.

Place your fish on a baking pan, and make a sauce with sesame oil, gluten-free soy sauce, honey, gochujang, black pepper, garlic, garlic chives, and toasted sesame seeds. Mix and pour over the fish. I would've also added ginger if I'd had it.

Bake 200 C for about 12-13 minutes.

Top the rice and fish with more sesame seeds and garlic chives.