Posted By: loralie1980 
Mar 28  # 1 of 10
I am on a new path with no wheat or dairy in my diet. I am having trouble coming up with a variety of dishes to create in my household.

Any ideas on Wheat free, dairy free and meat free recipes?
 Posted By: jfain 
Mar 28  # 2 of 10
Quote loralie1980 wrote:
I am on a new path with no wheat or dairy in my diet. I am having trouble coming up with a variety of dishes to create in my household.

Any ideas on Wheat free, dairy free and meat free recipes?

Hello Loralie, here is a recipe that we love at our house.

• 1 tablespoon ground cumin
• 1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups) 4 tablespoons vegetable oil, divided
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, pressed
• 1 1/4 cups ketchup
• 1/4 cup soy sauce
• 2 tablespoons sugar

Preheat oven to 400°F. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 11/2 minutes. Set aside.
Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.
Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic; sauté until very fragrant, about 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.
Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper. Put the cauliflower back in the oven just till the cauliflower is caramelized in places.
Serve with remaining BBQ sauce.
 Posted By: chubbyalaskagriz 
Mar 29  # 3 of 10
Hi loralie,

Welcome! We're a fine bunch of folks from all walks of life and all regions. We enjoy meeting new folks and making new friends, so I predict you'll enjoy it here! C'mon in, let us take your coat, and make yourself at home!
 Posted By: shipscook 
Mar 29  # 4 of 10
to get the proteins you need you will have to research combining beans, legumes, and grains.
dishes that have beans and rice can be varied many ways. also beans and corn for a Mexican twist. check out quiona, a high protein grain. and the many forms of dahl with lentils and dried peas in the wonderful Indian and Nepali cuisines.

with out dairy you will ned to amp up other foods for calcium and iron. Go to the wonderful dark green leafy veggies. the iron is better assimilated when the greens are cooked. and again you get these elements from beans.
will post a couple of recipes below,
 Posted By: shipscook 
Mar 29  # 5 of 10
here is one yummy soup, you can toss in extra spinach to up the nutrition--
Mulligatawny with Lentils
3 Tabls. good olive oil or peanut oil
2 cloves garlic, minced
1 Tabls. minced fresh ginger
1 large onion chopped
2 carrots chopped
3-4 stalks celery chopped
2 Tabls. good curry powder or garam masala (I use Penzey’s Maharaja)
2 teas. salt
1 teas. cardamom
½ Teas. cayenne
1 28 oz. can whole tomatoes drained and chopped-save liquid
6 cups vegetable or chicken stock
1 pound brown lentils
1 12oz. can coconut milk
1 bunch fresh spinach or 1 10oz. chopped frozen thawed
1 Tabls. lemon juice
1 Tabls. sugar
½ cup chopped fresh cilantro

Heat oil in large stock pot over medium heat, add next five ingredients and sweat for about four minutes, until golden and tender,
Add next four ingredients and cook and stir for one minute.
Add chopped tomatoes and liquid and simmer five minutes, add stock and lentils, bring to boil, reduce heat and simmer one hour.
Stir in coconut milk and simmer five minutes. Add lemon juice, sugar and spinach. Stir to bring back up heat for a minute or so. Stir in cilantro or use as garnish on top of each serving.
Makes 12 cups

and another--
Lentil with Winter Greens, Cumin and Cilatro Soup

Lentil Soup with Winter Greens, Cumin & Cilantro « eggs on sunday

I posted the link to this one because the pictures are so pretty. being dairy free you can leave the yogurt off and squeeze a bit of lemon or lime when serving.
I have made this several times using only brown and green lentils. once with just kale and another time with chard and spinach.