Tag: dairy-free

Thai Coconut Veggie Curry

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Fall is upon us and there is nothing more comforting than a hearty bowl of warm coconut curry. Growing up with a Korean mother made me accustom to strong spices and flavors. Once it gets cold I crave warm Asian soups and curries. This is my version of my mother’s infamous Thai Coconut Curry. I cheated and used TJ’s Thai Yellow Curry Sauce, which makes almost anything taste good. I added all the veggies I had in my fridge along with TJ’s Baked Tofu and smothered it in coconut milk and curry sauce. Alternatively you can use chicken (or other meat of choice) and curry paste. I served it with garlic cauliflower quinoa rice (recipe below).
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Ingredients:

1 tablespoon coconut oil

1 onion

1/2 cup frozen spinach

1/2 cup frozen peas

1 cup organic baked tofu

1/2 cup organic broccoli slaw

4 carrots

1 broccoli

1 can lite coconut milk

1/2 cup TJ’s Yellow Curry Sauce (add more if you like spice)

1 cup veggie or chicken broth

1 teaspoon curry powder (I added another 1/2 of a teaspoon)

1/2 teaspoon ginger

1/2 teaspoon garlic powder

Lime and cilantro

Directions for garlic cauliflower quinoa rice:

  1. Rinse 1 cup quinoa (or brown rice) thoroughly. Bring 2 cups of water to boil then add the rice. Alternatively for more flavor try using 1 cup water and 1 cup chicken/vegetable stock. It gives the rice a bit of seasoning and taste.
  2. After 5 minutes, lower to a simmer and cook for 15-20 minutes. Add a splash of water (or vegetable/chicken stock) as needed.
  3. Once the rice has absorbed the water, add 1 cup cauliflower rice along with a splash of water/chicken stock.
  4. Once tender and fluffy add the chopped garlic and salt.
  5. Set aside until serving.

Directions:

  1. Heat coconut oil and sauté onions until golden.
  2. Stir in spices then the coconut milk, curry sauce, and vegetable stock. Mix for 2-3 minutes.
  3. Add the chopped carrots and broccoli, stirring frequently. Cook until tender, around 10 minutes. Then add the frozen peas, spinach, and broccoli slaw.
  4. Taste (frequently!) and adjust seasoning as needed. I like a lot of spice so I am always adding more than I list.
  5. Serve with lime and cilantro.

Chocolate Avocado Peanut Butter Pudding

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Ingredients:

1 ripe avocado
1 banana
1/4th cup cocoa powder
1/4th cup peanut butter
1/4th cup almond milk
1 teaspoon vanilla
1/4th cup honey or maple syrup
Directions:
  1. Blend all the ingredients together. I used a regular blender but a Vitamix or food processor works best.
  2. Add more sweetener and/or avocado until you reach the desired sweetness and consistency.
  3. Refrigerate for at least 12 hours. Serve and enjoy!

Breaded Curry Cauliflower

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Ingredients:

  • 1 head cauliflower
  • 2/3rds cup coconut cream (canned from TJs)
  • 1 egg
  • ½ cup almond meal
  • 2 teaspoons curry powder
  • 1 teaspoon coconut oil
  • salt and pepper to taste

Directions:

  1. Cut the cauliflower into large pieces.
  2. Mix together the coconut cream, egg, almond meal, curry powder, coconut oil, salt, and pepper.
  3. Coat each piece of cauliflower with the mixture.
  4. Cover a baking sheet with coconut oil and cook the cauliflower at 350 degrees for 25- 30 minutes.
  5. Serve with ketchup or dijon mustard. Enjoy!

Vanilla Coconut Granola

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Ingredients:

1 cup oats

1/4th teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons coconut oil (melted)

1 tablespoons flaxseed

2 tablespoons honey (add an extra tablespoon if you like your granola sweet)

1/8th teaspoon salt

1/4 cup coconut shreds

Chopped nuts and dried fruit (optional)

  1. Mix all the ingredients together (except coconut and dried fruit). If the mixture is too wet add more oats. If the mixture is too dry add a splash of almond milk or more melted coconut oil.
  2. Cook at 350ºF for 15 min. After 10 minutes add the coconut shreds and dried fruit. Stir every 5 min. Let it completely cool before storing it.

Breakfast Cups

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Ingredients:

1 ½ cup oats

3/4th cup almond meal

3/4th cup dates

½ cup coconut oil

1/4th cup maple syrup or honey

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Yogurt (I recommend Noosa or Coconut Bliss)

Fresh fruit (Strawberries or blueberries)

Directions:

  1. Blend the oats and almond meal in a Vitamix or other high-powered blender until they are powder.
  2. Add the dates, coconut oil, sweetener, cinnamon, vanilla, and almond extract. Blend until smooth. Add more coconut oil if the dough is too dry. The dough should be thick and easy to mold.
  3. Grease muffin tins with coconut oil or butter.
  4. Place roughly 1 tablespoon or large spoonful of the mixture in each tin.
  5. Mold the mixture into the sides of the tin with your hands.
  6. Bake at 375 degrees for 20-25 minutes.
  7. Cool for 10 minutes then place the cups on a cooling rack.
  8. Place a dollop of yogurt inside and fresh fruit on top. Enjoy!

Thanks a brunch, SF!

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Waking up Saturday morning is my favorite part of my week—you have the whole weekend in front of you. I enjoy starting it off with an almond milk latte and eggs benedict at a bustling cafe. Luckily, there is no shortage of brunch options in San Francisco. There are over ten decent places walking distance from my apartment in the Marina. I’m naturally an early  riser  and I immediately start thinking about breakfast. I try to wait until at least 10 so I can consider breakfast…brunch. Needless to say, my friends and I are the first in line. I love the energy and excitement (probably caused by the caffeine) at brunch as my friends and I eagerly share our latest life updates. The atmosphere is carefree and giddy. Nothing compares. Here are some of my favorite places from the past two months:

Tipsy Pig (Marina) Popular bar by night and trendy brunch tavern by day

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Goat Cheese-Chive Scramble

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Dutch Pancake

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Regular Bloody Mary

I was pleasantly surprised by the food and atmosphere. We sat in the back patio on a nice day and it was the best brunch experience I’ve had in the city. My friend and I shared the Dutch pancakes (with candied bacon, caramelized strawberries, and ricotta cheese) and the goat cheese-chive scramble (with asparagus and prosciutto). My other friend ordered the breakfast sandwich, which wasn’t as good. Everything was very tasty though. They have excellent Bloody Marys as well. I recommend the regular, not the spicy one. Recommend: Dutch pancakes, goat cheese- chive scramble, and the regular Bloody Mary. (5 taste, 5 atmosphere, 5 service)

The Mill (Alamo Square) Eclectic and airy café known for their fresh bread and spreads

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Ham and Cheese Pastry

They also serve four barrel coffee and decadent pastries. I came with a group of friends and we ordered everything on the menu—granted they only have 4 specialty toast options a day. I ordered whole wheat poppy seed bread with house-made pear blueberry jam and butter. I would come here alone to read and sip on coffee. You order at the counter then find a table. On the weekends the line will be out the door. It is also around the corner for Alamo Square Park. Recommend: Everything—you can’t go wrong! (5 taste, 5 atmosphere, 5 service)

Jane on Fillmore (lower pac heights) Small bustling cafe with light and creative breakfast options, Stumptown coffee, and homemade baked goods

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They offer a simple and healthy menu. Some options include avocado toast (with pickled onions and jalapenos on homemade sourdough), chia seed parfait (with berries and house-made granola), and gluten-free pastries. They also have gluten-free bread available. Great lattes and cappuccinos made with Straus milk. They have soy and almond milk available as well. It gets crowded on the weekends but the line goes pretty quick. This is the kind of cafe I envision myself opening (way down the road). Recommend: Chia Seed Pudding and avocado toast (5 taste, 4 atmosphere, 5 service)

Brenda’s French Soul Food (Tenderloin) Southern comfort food with Creole and French influence

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Pulled-Pork Eggs Benedict

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Special Breakfast Sandwich of the day

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Beignet Flight

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Open-face egg sandwich and creamy grits

It is a very popular spot so go early or get Philz Coffee (around the corner) while you wait. You have to order the beignet flight (chocolate, apple, crab, and traditional). The savory crab and traditional were my favorite. Most breakfast dishes are served with creamy grits or potatoes. I ordered the creamy grits but wished I ordered the potatoes. The grits are extremely rich (loaded with butter and cream) so it is hard to eat more than half of the heaping bowl they give you. The portions are large—no one finished their meal. Overall the food was very tasty but a little too heavy for me. Recommend: pulled pork eggs Benedict or goat cheese omelet. (4 taste, 4 atmosphere, 5 service)

Sol Food (Marin) Healthy Peruvian food

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You order at the counter then find a table. We ordered the bistec platter, bistec sandwich, veggie sandwich, and fried plantain chips. I recommend ordering half regular plantains and half garlic plantains. The platter comes with a large serving of the bistec, black beans, rice, garlic, salad, and fried plantains. They also make their own limeade. It is the kind of food where you feel satisfied and full but not uncomfortable. It is very colorful and lively inside with large communal tables. Great food and company. It’s hard not to enjoy yourself here. (5 taste, 5 atmosphere, 5 service)

Causwells (Marina) Another great brunch spot in the marina

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Pork Hash

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Chilaquiles

We sat outside on a perfect sunny afternoon. I ordered the omelet of the day, which was Canadian bacon, arugula, caramelized onions, sweet potatoes, and Parmesan cheese. A perfect combination. My friends ordered the Chilaquiles (tortilla chips, salsa, black beans, scrambled eggs, and sour cream) and the Pork Hash (braised pork, potatoes, and a fried egg). They are known for their breakfast hamburger that I’ve heard is spectacular. Recommend: Pork Hash and Omelet. (5 taste, 5 service, 5 atmosphere)

Blackwood (Chestnut St, Marina) Chic traditional American breakfast with an Asian twist

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My favorite brunch place in the Marina. Most brunch dishes have an asian twist and flavor. They have excellent dinner as well. It is the same owners as Sweet Maple and Kitchen Story. There is always a wait on the weekend and they do not take reservations for brunch (like most popular brunch places). Recommend: the BQ Scramble (chicken apple sausage, sweet basil, shallots, and carrots) and the eggs Benedict with millionaire’s bacon. (5 taste, 4 atmosphere, 3 service)

Belga (Marina) Sophisticated European style café with dishes ranging from French Croque Madame to German sausages

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They also offer brunch and happy hour. They have fun drink options like Devil’s Advokaat (brandy, egg, lemon, & nutmeg) or Oude Cobbler (aged genever, vermouth, lemon, sugar, sherry, berries). They have the best cinnamon brioche beignets served with whipped crème fraiche. Recommend: Veggie frittata (squash and goat cheese) or flat bread with shaved brussels sprouts and a fried egg. (4 taste, 5 atmosphere, 4 service)

El Techo (Mission) Trendy Argentinean tapas and brunch dishes situated on a rooftop in the heart of the Mission

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I came here for a friend’s birthday. On a nice day you have a beautiful view of the city—unfortunately it was raining when we went. The food is great. I ordered the Chorizo Scramble with roasted veggies and potatoes. The potatoes were amazing but I was not a fan of the chorizo. I preferred my friend’s Techo Rancheros (tortilla, pork, fried eggs, salsa, and beans). Recommend: Techo Rancheros and the fresh squeezed OJ. (4 taste, 5 service, 5 atmosphere)

Grove (Pac Heights) Rustic café serving traditional breakfast and lunch dishes

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I ordered the avocado toast and my friend ordered the breakfast sandwich. The rosemary potatoes were disappointing but overall I would recommend this place to someone looking for a casual and reasonably priced brunch place. They have great pies too! The service is a little slow. You order at the counter then find a seat. (4 taste, 4 atmosphere, 3 service)

Perry’s (Financial District and Marina) American soups, salads, and sandwiches

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They also have decent brunch and happy hour.  There are 3 locations in the city: Cow Hollow, Embarcadero, and Potrero. The Embarcadero location near the water and is a perfect place to come on a nice day. The food is decent but you get what you expect. They do not experiment with unique flavors, spices or combinations. It’s a perfect go-to restaurant to bring your non-adventurous/picky friend who is visiting.  Recommend: California Eggs Benedict (comes with avocado, tomato, and spinach). (4 taste, 4 atmosphere, 5 service)

Zucchini Fritters

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2 cups grated zucchini

1 cup flour (I used whole wheat)

2 eggs (beaten)

2 teaspoons baking powder

1/4th cup nutritional yeast or 1/2 cup grated parmesan cheese

1 teaspoon fresh garlic (minced)

1/2 onion (minced)

Oil

Salt and pepper to taste

  1. Grate the zucchinis and squeeze out the water.
  2. Mix the ingredients together.
  3. Roll into small pancakes and fry. Brown well on both sides.

These are best eaten as soon as they’re ready so eat as you go! I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!

Gluten-free, Dairy-free Pumpkin Pie

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Polynesian Coconut Pumpkin Pie (Gluten-free and Dairy-free)Screen Shot 2015-11-29 at 5.08.51 PMScreen Shot 2015-11-29 at 5.06.30 PM

I hope everyone had a great Thanksgiving. Sorry my pumpkin pie recipe is a little late. Things always get hectic around the holidays. The goods news is that this pie can be made throughout the holiday season. Enjoy!

The crust is an adapted cookie recipe from Wheat Belly. The pie filling is a Polynesian coconut filling that my mom and I adapted from Epicurious.

Gluten-free, Dairy-free Pumpkin Pie CRUST

1 cup of coconut flour
1 cup of ground almonds [I throw whole almonds into my vitamix to grind them to flour]
1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
a handful of coconut flakes
1 tablespoon honey
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup almond milk
1 cup melted butter [I use Earth Balance]
1/2 cup maple syrup
1 tsp. vanilla
3 large eggs, lightly beaten

Directions:

  1. Preheat oven to 325 degrees and grease pie pan.
  2. Stir together all dry ingredients in large bowl.
  3. Whisk almond milk, butter, maple syrup, vanilla and eggs.
  4. Add to dry ingredients.
  5. Mixture should be like cake batter, so add a small amount of water to thin it, if necessary.
  6. Mold into pie pan and bake for 20 minutes or until toothpick comes out clean.It does not puff up much.

Gluten-free, Dairy-free Pumpkin Pie FILLING

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

Directions:

  1. Preheat oven to 350.
  2. Whisk together the eggs and the brown sugar in a large mixing bowl. Add the honey and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.
  3. Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with ice cream. Yum!

Cauliflower Corn Chowder

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Cauliflower Corn Chowder 

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.

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Ingredients:

5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.

Directions:

1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.