Beef Stroganoff with cabbage noodles

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The recipe for Beef Stroganoff with cabbage noodles in the Quirky Cooking cookbook is so easy to make and it’s dairy free, gluten free and egg free! With hubby being lactose intolerant it had been a long time since I had made beef stroganoff and this recipe made the wait definitely worth it 🙂

While the recipe is easy it does require some preparation. One of Jo Whitton’s tips she shared with us at her Quirky Cooking seminar was to meal plan and make the basics in advance. This is one of recipes where having the basics already on hand will make it a lot easier and quicker.

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The dairy free sour cream needs to be made in advance and can even be made 3-4 days earlier and stored in the fridge or even frozen if you want to make it well in advance. To make the dairy free sour cream you need soaked nuts and seeds. And while you’re soaking them you can get started on the onion salt.

IMG_4908The onion salt has great flavour and can be added to all sorts of recipes (even as a substitute for savoury yeast flakes) so it is definitely worth making in advance to use when required. All ingredients (except the Himalayan salt and dulse flakes) need to be chopped and then dehydrated for 6 hours. Then the dehydrated ingredients are milled and the salt and dulse flakes are mixed in. This mix needs to be allowed to cool completely before using.

So now that the onion salt is made and the nuts and seeds have soaked you can finish making the dairy free sour cream which is done in minutes 🙂

And that’s the hard part done. If you had made these well in advance then you can just jump straight into making the recipe. If not, you just needed to plan and prepare the day before and then you can get started.

So don’t get put off when you first see this recipe. It is definitely worth it and if you are dairy free then you finally get to have beef stroganoff again. Serving the beef strog on thin strips of cabbage is great if you are grain free or just cutting down on your carbs. If not, then feel free to serve with potatoes or fettuccine.

Almond milk

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It is so easy to make your own Almond Milk with your Thermomix.

The first thing you need to do is soak your almonds for about 14 hours. I soaked 100g of almonds in enough warm water to cover them.

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Then all you need to do is drain your soaked almonds. You can pop them in an low oven or dehydrator if you want to activate them. But that requires too much forward planning for me 🙂

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Place the soaked and drained almonds into your Thermomix bowl and add 500g of water. Filtered water is best but I just use boiled water.

Blitz on speed 9 for 1 minute and it’s done.

Strain through a nut bag and there you have, quick and easy almond milk. The nut pulp left in the nut bag doesn’t need to go to waste either.

You can use the pulp in place of chickpeas for hummus or make crackers or dehydrate it for almond flour. If you’re not sure what you want to make with the pulp just freeze it until you do 🙂

Raw Chocolate

IMG_4852I absolutely love this recipe for dairy free raw chocolate from Quirky Cooking! Use it for chocolate molds or make a tray of chocolate bark like I did.

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It is so simple to make and only requires the few ingredients shown above. You can get creative and add what ever you have in your cupboard. Add some dried fruit or nuts or some shredded coconut or goji berries – listen to your taste buds 🙂

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This chocolate recipe is also great for chocolate covered strawberries. Just dip each strawberry into the chocolate and then place in the freezer until it sets. Yum!

Click this link to get the recipe.

Mini impossible quiche

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These gluten free mini quiches from the Quirky Cooking cookbook can also be made dairy free and are so easy to make!

Made with carrot, zucchini and frozen corn kernels and peas this recipe is a great way to get more veggies into those ‘fussy eaters’.

They are a perfect lunch box filler, small snack or a great dish to make when you need to take finger food to a party. Get the cookbook here.