When I saw that there was a So Delicious and Go Dairy-Free Spring Fling Dairy-Free Recipe Contest, I knew I wanted to enter. After all, So Delicious is one of my very favorite companies EVER! So I looked through my recipes – those I’ve posted and those not yet shared – to find the ones that most said “spring” to me.
I had a lot of recipes to go through since I use So Delicious products all the time. Finally, I chose my favorites. Let me share them with you here:
Entry #1: Pasta in Lemon Coconut Cream Sauce
My Pasta in Lemon Coconut Cream Sauce is a dish that says “spring” to me. It’s light, it’s lemony and it’s perfect for a spring dinner, brunch or brunch, indoors or out. The lemon coconut cream sauce is like an Alfredo sauce but so much easier to make and so much lighter. It’s thick, creamy, cheesy and so decadent.
It’s a versatile dish too. I’ve made with brown rice spaghetti and I’ve made it with brown rice penne. I’ve topped the pasta with my Tofu Scallops and other times with my Tempeh Meatballs.
Sometimes I make it with just vegetables. In this picture, I tossed the pasta with kale, mushrooms and bell peppers.
What makes this dish so amazing? It’s the So Delicious Coconut Culinary Milk – only my favorite product from my favorite company. So D Culinary Milk gives you all the rich, delicious flavor and thickness of coconut milk without all the inconvenience and mess of the cans. Since I’ve discovered So Delicious Coconut Culinary Milk, I’ve been cooking with coconut milk a lot more. You can read my review of So D Culinary Milk here. Here’s the recipe for this dish:
1 lb. gluten-free spaghetti
4 Tbs. vegan butter
1 cup So Delicious Culinary Coconut Milk
Zest and juice of one fresh lemon
1/4 cup vegan grated parmesan plus more for garnish
Fresh basil leaves
12-16 Tofu Scallops
Bring a large pot of water to a boil. Add a handful of salt and the spaghetti. Cook until just shy of al dente. Reserve 1 cup of pasta water. Drain the spaghetti and set aside.
While the spaghetti is cooking, heat a large skillet or saute pan over medium heat. Melt the butter in the pan. Add the coconut milk and the lemon juice. Stir and let cook until everything is heated through. Add 1/4 cup of the grated vegan parmesan and mix. Season with salt to taste.
Add the spaghetti to the pan and toss to coat with the sauce. Add ½ cup of the reserved pasta water and stir. Continue to cook until the spaghetti and the sauce are hot. If the sauce gets too thick, add the remaining ½ cup of pasta water and mix. Turn off the heat. Add the lemon zest and season black pepper to taste. Top with grated parmesan and fresh basil leaves. Serve in bowls topped with 3-4 tofu scallops.
Entry #2: Jamaican Rice and Peas
Another way I love to use So Delicious Coconut Culinary Milk is to cook rice in it. Water is fine, broth is good but cooking rice in coconut milk is absolute heaven! It comes out so creamy and packed with flavor. And what’s better than Jamaican food for adding that amazing coconut flavor?
My Jamaican Rice and Peas is a perfect side dish to any spring meal. I like to serve it alongside my Jerk “Chicken” but it would be wonderful served with any entree or even as a meal itself. Here’s the recipe:
1 Tbs. coconut oil
1 small onion, chopped
4 garlic cloves, minced
1 ½ cups brown rice
1 tsp. kosher salt
1 tsp. fresh ginger, grated
1 cup water (or vegetable broth)
2 cups So Delicious Coconut Culinary Milk
1-15 oz. can red kidney beans (or pigeon peas), rinsed and drained
2 tsp. dried thyme
2 fresh bay leaves
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mix in the salt and ginger. Add the water (or vegetable broth) and the coconut milk. Stir well.
Add the kidney beans (or pigeon peas) and thyme to the saucepan and stir everything together. Add the bay leaves and let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan.
Cook for 40 minutes or until the liquid is absorbed. Remove the pan from the heat and let sit for 10 more minutes. Uncover, remove the bay leaves and fluff with a fork. Squeeze lime juice over top. Taste for seasonings and adjust if necessary.
Entry #3: Cauliflower Gratin
Everyone loves potatoes made au gratin but that can be heavy. A lighter way to enjoy those same flavors and textures is to swap out the potatoes and use cauliflower instead. You still get that rich and creamy dish you always loved especially when you use So Delicious Cashew Milk (my favorite of all their milks). And for that extra-special something that says spring, use purple and orange cauliflower for those bright colors! Here’s my recipe:
3 lbs. cauliflower
2 Tbs. vegan butter
2 Tbs. chickpea flour
2 cups So Delicious Cashew Milk, warmed
½ tsp. kosher salt
¼ tsp. black pepper
A pinch of nutmeg
½ cup vegan cheddar cheese, shredded
1/3 cup gluten-free bread crumbs
2 Tbs. vegan grated parmesan
2 Tbs. extra-virgin olive oil
Preheat the oven to 400 degrees. Core the cauliflower and cut the head into large florets. Blanche the cauliflower in a pot of boiling water for just a few minutes. You want to be tender but still have crunch. Drain and rinse with cold water to stop the cooking.
In a medium-size saucepan, melt the butter over medium heat and whisk in the flour until well combined. Let it cook for a minute so you won’t taste the flour. Slowly add the warm milk, whisking, until you have a smooth sauce. This is your béchamel sauce. Add salt, pepper and nutmeg. Add the cheese and whisk until smooth. Turn off the heat and set aside.
Put a few ladles of the béchamel sauce in the bottom of an 8 x 8 baking dish. Add the cauliflower to the baking dish and cover with the remaining cheese sauce.
In a small dish, combine the bread crumbs, parmesan and oil. Mix and sprinkle over the cauliflower. Bake for 30 minutes or until the top begins to brown. Turn the oven on broiler for 2 minutes to really crisp up the top. Let sit for a few minutes to set before serving.
Entry #4: Thai Green Curry Eggplant with Basil
I have come to love Thai food and it’s the perfect way to use my favorite coconut products from So Delicious. In this dish, eggplant is cooked in a rich, flavorful green curry filled with the warm spices of garlic and ginger and So Delicious Coconut Culinary Milk. The large number of basil leaves makes it fresh, aromatic and definitely a Spring dish. Here’s the recipe:
1 Tbs. canola oil
3 garlic cloves, minced
1 inch fresh ginger, minced or 1 tsp. ground ginger
A pinch of red pepper flakes
1 large eggplant, cubed
1 large onion, diced
2 ½ Tbs. green curry paste
1 cup So Delicious Coconut Culinary Milk
2 Tbs. brown rice vinegar
3 Tbs. gluten-free tamari
2 Tbs. brown sugar
2 Tbs. lime juice
20 basil leaves, chopped
Heat the oil in a large skillet over medium heat. Add the garlic, ginger and red pepper flakes. Let cook for a minute or two until fragrant. Add the eggplant cubes to the pan and toss to coat with the oil. Let cook about 7 minutes, until the eggplant is browned and softened. Add the onion and mix with the eggplant. Let cook another 4 minutes until softened.
Add the green curry paste and coconut milk to the skillet. Mix well until the paste is dissolved and all the vegetables are coated with the sauce. Add the brown rice vinegar and tamari to the pan. Sprinkle the brown sugar over the vegetables and mix to combine. Let cook until the sauce is hot. Turn off the heat, add the lime juice and basil leaves and toss. Serve while hot.
Entry #5: Cold Rice Noodles in a Spicy Thai Peanut Sauce
Another Thai dish that says Spring to me is my Cold Rice Noodles in a Spicy Thai Peanut Sauce. Because it’s served cold, it’s a wonderful recipe for warmer weather. Rice noodles are light and here they are covered in a creamy, spicy peanut sauce made extra delicious with (you guessed it) So Delicious Coconut Culinary Milk. Served over cabbage, it’s a perfect appetizer of light entree. Here’s the recipe:
14 oz. Thai rice noodles or any spaghetti
1 cup So Delicious Coconut Culinary Milk
½ cup gluten-free tamari
¼ cup water
2 Tbs. brown rice vinegar
1-2 Tbs. Thai chile sauce, to taste
1 Tbs. arrowroot
¼ cup peanut butter
1 Tbs. fresh ginger, chopped or 1 tsp. ground ginger
Shredded cabbage, for garnish
¼ cup roasted peanuts, chopped, for garnish
Bring a large pot of water to a boil. When the water boils, remove the pot from the heat. Add the rice noodles to the pot. Stir with a spoon or tongs. Let the noodles cook in the water for 8 – 10 minutes until al dente. Drain and rinse with cold water. Transfer the noodles to a large bowl and set aside until ready to use.
In a food processor or blender, combine the coconut milk, tamari, water, vinegar, chile sauce, arrowroot, peanut butter and ginger. Process or blend until smooth. Transfer the sauce to a saucepan. Cook over medium heat. Bring the sauce to a boil and then simmer until it thickens a bit. If the sauce is too thick, add more water.
Pour the sauce over the cold noodles and stir until the noodles are completely coated. Garnish with shredded cabbage and chopped peanuts before serving.
These are just 5 of the ways I indulge in the wonder that is So Delicious Dairy-Free and I hope you try these recipes and have a beautiful, delicious, dairy-free Spring. Wish me luck in the contest and Enjoy!
The “V” Word: Say it. Eat it. Live it.
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