Help - I need dairy free recipies that aren't curry or stir fry!!?

Question

My mum has cut dairy out of her diet since a recent brush with breast cancer and I've given her curries and stir-fries every time she's visited recently!

Answer 1

Cutting out dairy means she is losing a main source of calcium in her diet which is essential as it fights against osteoporosis. Make some vege dishes using green leafy vegetables such as broccoli, collards, kale, mustard greens, turnip greens, and bok choy or Chinese cabbage.

Dry putting them in chicken broth or beef broth for a delicious soup, add fish balls or tofu and any of these veges.

Answer 2

Try the following

Oriental Chicken

4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil

To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds

To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400°F (200°C).

Remove the skin from the chicken. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.

Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.

or Tagliolini with lemon, olive oil, chickpeas

120ml/4¼fl oz olive oil
2 lemons, rind only
½ a lemon, juice only
200g/7¼oz cooked chickpeas
large handful flat leaf parsley
500g/1lb½oz fresh tagliolini pasta, or similar
salt
freshly ground black pepper

Method
1. Put the olive oil, lemon rind and juice and chickpeas into a pan large enough to hold the cooked pasta.
2. Tear the parsley leaves from their stalks and finely chop any stalk tender enough to use, then add the parsley to the pan.
3. Bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
4. While the pasta is cooking, cook the sauce ingredients over a medium heat for two minutes. 5. Drain the pasta and stir it into the sauce with a generous seasoning of salt and black pepper, .
6. Serve the pasta

or Chicken Cacciatora

1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
1 tablespoon olive oil
2 large-ish onions, peeled and thickly sliced
1 lb 8 oz (700 g) ripe red tomatoes
2 large cloves garlic, peeled and crushed
1 level tablespoon tomato purée
1 level tablespoon fresh rosemary leaves, bruised and finely chopped
1 bay leaf
10 fl oz (275 ml) dry white wine
1 tablespoon white wine vinegar
salt and freshly milled black pepper

First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper. Then, when the oil gets really hot and begins to shimmer, fry the chicken – in 2 batches – to brown it well on all sides: remove the first batch to a plate while you tackle the second; each joint needs to be a lovely golden-brown colour all over. When the second batch is ready, remove it to join the rest. Now add the onions to the casserole, turn the heat down to medium and cook for 8-10 minutes, or until they are softened and nicely browned at the edges.

Meanwhile, skin the tomatoes. To do this, pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins (protect your hands with a cloth if they are too hot), then chop them quite small.

When the onions are browned, add the garlic to the casserole, let this cook for about 1 minute, then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar. Now add some seasoning and bring it up to the boil, then let it bubble and reduce (without covering) to about half its original volume, which will take about 20 minutes. Now add the chicken pieces, stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. This is good served with green tagliatelle, noodles, rice or a simple vegetable.

Answer 3

Corn Flakes!

Answer 4

Check out coconut milk, you can use it as a replacement to cream in sauces, delicious!

Answer 5

Try your local library they usually have cookery books for vegans.
Also try your local supermarket, as they will have suggestions and definate guides on what their produce contains.