Dinner

We tend to stick with the Swedish tradition of sitting down for dinner. It’s the time for a pause and sharing.

Cashew lasagna GF/DF: (Serves 4)

“Cheese” sauce:

  • 1 cup (2 1/2 dl) raw cashews, soaked in water overnight. If using a high power blender like Vitamix, you only need to soak the cashews 30 minutes.
  • 3 garlic cloves, peeled
  • 3 T fresh lemon juice
  • 4-5 T vegetable broth
  • 1 t Dijon mustard
  • 1 cup (2 1/2 dl) fresh basil leaves
  • 1/2 cup (1 1/4 dl) nutritional yeast (gives the cheese flavor)
  • 1 t salt
  • Freshly ground black pepper

For the lasagna:

  • 9 oven ready gluten free lasagna noodles
  • 3 1/2 cups (8 dl) pasta sauce
  • 3 garlic cloves
  • 1 yellow onion, chopped
  • 2 zucchinis, chopped
  • 1/2 cup (1 1/4 dl) mushrooms, sliced
  • 1 red pepper, chopped
  • 2 handfuls spinach
  • 2 t salt
  • freshly ground black pepper

Preheat the oven to 400 F/200 C.

  • Drain and rinse the soaked cashews. Put all the ingredients for the “cheese” sauce in a blender and process until smooth.

Sautee onion and garlic until the onion is tender. Stir frequently. Add the rest of the vegetables and sautée for another 10 minutes. Season with salt and freshly ground black pepper.

Add 1/3 of the pasta sauce to the bottom of your casserole dish, (I use an 8″x8″ (20×20 cm) oven proof dish).

Add a layer of noodles, 1/3 of the basil cheese sauce, 1/3 of the vegetable mix. Keep repeating these steps three times. Finish by sprinkling dairy free cheese on top. I use Daiya “cheese”.

Bake in 375 F/200 C for 45-50 minutes.

Freezes well!

Pasta with meat sauce: GF/DF (serves 4)

  • 1.1 pound (1/2 kg) ground beef
  • 1 T olive oil
  • 1 yellow onion chopped in small pieces
  • 2 cloves garlic minced
  • 1 14.5 oz (411 g) can whole peeled tomatoes cut in pieces (save the juice)
  • 4 T tomato ketchup
  • 2 t lemon pepper
  • 1 t dry oregano
  • 1/2 t ground ginger
  • salt and freshly ground black pepper to taste
  • 1 T tomato paste
  • 1-2 t Dijon mustard

Heat the oil in a saucepan and add the onion and garlic. Fry it by stirring frequently till the onion is soft. Add the ground beef and sauté until brown. Add the tomatoes, ketchup, and the spices plus some of the tomato juice. Let it come to a boil, then turn the heat down and let it simmer 10-15 minutes. Keep adding the tomato juice if the sauce gets too dry. Add the tomato paste and mustard and let simmer 5 more minutes. Taste the sauce and add more salt and pepper if required.

Serve over gluten free pasta, (my favorite is Ronzoni gluten free pasta made with cauliflower, fava beans and rice flour), and a salad of your choice. Gluten free bread with dipping oil goes well with it.

Pasta with pesto: GF/DF (serves 4)

  • 1 1/2 cup (3 3/4 dl) basil or ramps
  • 1/2 cup (1 1/4 dl) pine nuts (or walnuts) roasted
  • 1-2 garlic cloves (I use less garlic in my ramp pesto)
  • 5-6 T olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 cup (1 1/4 dl) dairy free cheese or aged cheddar

Put all the ingredients, except the olive oil) in a food processor and mix on high while slowly adding the olive oil.

Serve over gluten free pasta, (my favorite is Ronzoni gluten free pasta made with cauliflower, fava beans and rice flour), and a salad of your choice. Gluten free bread with dipping oil goes well with it.

Chicken, salted and boiled: GF/DF (serves 4)

  • 1 whole chicken
  • 2 T salt
  • 2 quarts (2 l) water

Sauce:

  • 1 cup (2 1/2 dl) vegan sour cream
  • 1t curry powder
  • 1/2 -1 apple cut in small cubes
  • 1/2 t salt

Cut the chicken in two halves. Rub the meat side of each half with salt and put them side by side in a zip loc bag (meat side up). Refrigerate the bag 24 hours. The salt helps make the chicken moist and tender.

Boil the water. Rinse the chicken halves under water before putting them in the boiling water. Add water if needed so the chicken is fully covered. Boil the chicken 35-40 minutes. Put the chicken on a cutting board and let it cool. Remove the skin and bones and cut the chicken into pieces.

Mix the ingredients for the sauce and serve it with the cold chicken and a salad of your choice.

Cauliflower Rice: GF/DF (serves 4)

  • 1 medium size cauliflower, cut into florets
  • 1 yellow onion, finely chopped
  • 1-2 cloves garlic, minced
  • 1 small piece fresh ginger, minced
  • 1 T olive oil
  • 1/2 cup (1 1/4 dl) water
  • 1/3 cup (3/4 dl) sliced almonds, roasted
  • 1/2 t salt
  • freshly ground black pepper

Put batches of the cauliflower in a food processor and pulse till it looks like rice. Saute onion, garlic and ginger until soft. Add the cauli-rice and continue to cook for about five more minutes. Add the water, cover the pan and let it all steam on medium/low until the cauliflower is soft and the water has been absorbed (it takes about five minutes). Take the pan off the burner and add the sliced almonds. Tastes great with cooked salmon.

Cauliflower Pizza: GF/DF (serves 2)

Pizza crust:

  • 1 large cauliflower, rinsed and cut into florets
  • 1 egg
  • 1/3 cup (3/4 dl) vegan cheese
  • 1 t Italian seasoning
  • 1/2 t salt
  • 1/2 t garlic powder

Topping:

  • pizza sauce of your choice
  • 2 tomatoes, sliced
  • a handful fresh oregano
  • a handful parsley
  • 1/2 red onion, sliced
  • vegan cheese
  • 1-2 T olive oil

Preheat the oven to 400F/200 C

Steam the cauliflower florets until they are soft. Cool and put them in a food processor . Pulse until the texture is like rice. Put the riced cauliflower in a cheese cloth, nut milk bag or dish towel. Squeeze out as much liquid as you possibly can. It’s important that the cauliflower rice is very dry before the rest of the ingredients are mixed in. If not, the crust will be soggy. Make a round pizza crust on a parchment covered baking tray. Bake until the crust starts to become light brown and feels dry – about 30 minutes. Take the crust out of the oven and put another parchment paper on top of the crust and flip it over. Bake for another 10-15 minutes.

Spread a thin layer of pizza sauce on the crust. Add your favorite topping. I like sliced tomatoes, red onion, basil, parsley, vegan cheese and a sprinkle of olive oil.

Bake the pizza for 10-15 minutes.

Mushroom and Walnut Bolognese Sauce: GF/DF (serves 4)

  • 12 oz (340 g) mushrooms (I used shiitake and white mushrooms in this recipe)
  • 1 14 oz (400 g) can whole tomatoes with the juice
  • 1 yellow onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 1 celery rib, diced
  • 1 carrot, peeled and diced
  • 2 T tomato paste
  • 1 bay leaf
  • 1 cup (2 1/2 dl) walnuts, chopped
  • 1 cup (2 1/2 dl) water
  • 1/2 cup (1 1/4 dl) red wine
  • salt and pepper to taste
  • 2 t Italian seasoning
  • 1/2 t red pepper flakes
  • 1 T gluten free soy sauce
  • 2 T olive oil

Put the walnuts in a food processor and pulse until finely ground. Put aside. Put the mushrooms in the food processor and pulse until finely ground. Add them to the walnuts. Remove from the food processor when done.

Put the onion, garlic, celery and carrot in the food processor and process until it’s chopped up into small pieces. Remove when done.

Put the tomatoes sans juice in the food processor and process till smooth. Save the juice.

Heat 1 T olive oil in a large pot and cook the walnuts and mushrooms on medium heat until the mushrooms have browned, 5-10 minutes. Remove them from the pot.

Heat 1 T olive oil in the same pot and add the onion, garlic, celery and carrot. Season with salt. Cook on medium heat for about 10 minutes. Add the walnut/mushroom mix to the pot and blend it well. Add the tomato paste, tomatoes with the liquid, water, red wine, soy sauce, and the spices (except the bay leaf). Bring the sauce to a boil and let it simmer uncovered for five minutes. Add the bay leaf, cover the pot, and let the sauce simmer for 30-60 minutes. The longer the better. Remove the lid after 30 minutes and let the sauce cook uncovered for a while if you want a thicker sauce. Remove the bay leaf before serving. I serve this sauce on top of gluten free penne pasta made of cauliflower, fava beans and rice flour. It goes well with a salad and vegan/glutenfree “parmesan” cheese.

Moroccan Chicken: GF/DF (serves about 6)

  • 10 chicken thighs with bone and skin
  • 1 medium onion, finely chopped
  • 1 T garlic, minced
  • 18 pitted prunes
  • 36 green olives (optional)
  • 1 cup chicken stock
  • 1 T vegan butter
  • 1 lemon, zest removed in thin strips
  • 1 T fresh mint, finely chopped (save a few leaves for decoration)
  • 2 t Ras el Hanout (Moroccan spice mix)
  • salt and freshly ground black pepper

Dry the chicken and season with salt and pepper. Heat a heavy skillet, preferably cast iron, on high heat. Add the chicken, a few pieces at a time, with skin side down. When browned, remove the pieces from the pan and set aside. Do not turn the chicken.

Discard the fat from the pan except a thin layer at the bottom. Add the onion and garlic and saute on low heat until soft. Add the Ras el Hanout, cook for a minute and then add the prunes, olives, chicken stock and butter. Season with salt and pepper. Place chicken on top, skin side up.

Cover the pan and cook on medium-low heat for about 40 minutes, until the chicken is done. Scatter lemon zest and mint over the chicken and squeeze the juice of the lemon on top.

Serve over rice or quinoa. Cous-cous is another alternative if you are not gluten intolerant.

Pumpkin/Sweet Potato Curry: GF/DF (serves 4)

The pumpkin can be replaced with butternut squash. It’s equally good.

  • 1 small edible pumpkin or a medium size butternut squash, peeled and cut into bite size cubes
  • 2 large sweet potatoes, peeled and cut into cubes
  • 1 small yellow onion, peeled and finely chopped
  • 5 garlic cloves, minced
  • 2″ (5 cm) fresh ginger, minced
  • 1/2 – 1 small red chili pepper, unseeded and sliced
  • 2 t garam masala
  • 1/2 t chili powder
  • 1 t ground cumin
  • 1 t turmeric
  • 2 t cinnamon
  • salt to taste
  • 2 large tomatoes, peeled and chopped
  • 4 T water
  • 1 can coconut milk
  • 1/4 cup toasted raw cashew nuts
  • fresh cilantro, chopped (optional)
  • lime wedges for serving

Preheat the oven to 450 F/225 C

Put the cubed pumpkin and sweet potatoes on a parchment covered baking tray. Drizzle with olive oil and sprinkle some salt. Roast in the oven for 30 minutes. Take the tray out and put aside while preparing the rest.

Dry roast the cashew nuts on medium heat in a frying pan. Turn off the heat when they start to brown.

In a heavy pan (I use cast iron), heat up some olive oil on medium heat. Add the chopped onion and cook until soft. Add garlic, ginger and fresh chili. Stir frequently. Add the ground spices and salt. Reduce the heat and stir to make sure that everything gets covered with the spices. Add the tomatoes and 4 T of water. Cook until the tomatoes are soft. Add the coconut milk, pumpkin and sweet potatoes. Simmer for about ten minutes. Taste the curry and add more spices if needed.

Chop the cilantro and cut the lime into wedges. Before serving, top the curry with cilantro and cashew nuts and put the lime wedges on the side of the dish.

I serve the curry with Basmati or Jasmine rice.

%d bloggers like this: