Posts Tagged dairy free
Let’s face it: Michael and I are about as far away from vegetarians as you can imagine. A vegan diet, where cheese is off the menu too, would be completely out of the question. However, we’ve heard great things about enVie and we finally got a chance to check it out.
We arrived at the restaurant early on a Thursday evening and took a seat inside, where we were the only customers. (The patio outside was full.) The atmosphere was very quiet, soothing, and relaxing – perfect for the end of a long week. We started off with drinks (a Boxing Rock Temptation Red ale for Michael and a glass of Blomidon L’Acadie Blanc for me). The enVie menu is very allergen-friendly and easy to understand. Gluten, soy, and nut free options are all marked with either an indicator of no allergen as-is, or an explanation of what modifications need to be made. There is also a handy booklet at the table describing various ingredients and terms as well as a list of the restaurant’s local suppliers.
We decided on an order of buffalo risotto cakes (two for $8) for an appetizer. For the main course, I chose the Filet-o-Fresh (tofu burger with tartar sauce, greens, and a “cheese slice” made from cashews, $13 + $1.50 for a gluten-free bun from Odell’s) and upgraded to a poutine for the side dish (additional $2). Michael ordered the Moroccan Chickpea Bowl ($14) on our server’s recommendation.
Why We Love It
This dish is full of the flavours of summer, plus it’s super-healthy and filling. It’s impressive enough to serve to guests yet easy enough to whip up for a weeknight meal. The recipe as we have shared it makes about four servings, but can easily be doubled.
- About one pound of large sea scallops (400 grams)
- 2 ½ tablespoons herb pesto
- Half of a lemon, zested and juiced
- One small package of grape or cherry tomatoes, quartered
- One cup peeled and diced English cucumber
- One cup diced fennel bulb
- 2 ½ tablespoons diced shallots
- 1 tablespoon freshly chopped tarragon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Combine scallops, pesto, and about half a teaspoon of lemon zest in a small bowl. Cover and refrigerate for about half an hour.
- In the meantime, mix the remaining ingredients (vegetables, tarragon, and olive oil) with half a teaspoon each of lemon zest and lemon juice in a bowl. Season with salt and pepper and set aside.
- Once scallops have finished marinating, heat a barbeque or stovetop skillet on high heat. (Be sure to grease the grill or pan with a little bit more olive oil.) Grill scallops for about two minutes per side.
- Divide vegetable mixture among four plates. Top with scallops. Drizzle with lemon juice and serve.
- If you’d like a starch with this meal, try quinoa or wild rice.
- For added flavour, top this dish with a bit of crumbled feta cheese.
(Original Source: https://www.sobeys.com/en/recipes/grilled-scallops-with-summer-compote)
I’ll be honest: I’m not a huge fan of health and natural food stores. Sure, they might have some gluten-free stuff, but it’s often super expensive and so health-ified that no normal person would want to consume it. Because of this, I haven’t made too much of an effort to get to Moncton to visit Jane’s Gluten-Free Foods.
However, we passed through Moncton on our way to the United States last week, and I finally decided to stop in. Am I ever sorry that I didn’t make it up sooner! The entire store is gluten-free with lots of vegan, vegetarian, organic, and dairy-free options. You’ll find brands that you recognize as well as lots of unique items. I’ve never seen a bigger selection of Udi’s products in one place! As well, the store is extremely clean and well-organized, making it easy to find what you’re looking for.
I wished that we were going right home so that I could really stock up. However, I eventually decided on the following items:
Most of these brands are very hard to find in Canada – I usually drive to Bangor for Schar’s products, for example.
The best place to get information about what Jane’s is currently carrying is on Facebook or Twitter. They have a new website, too, that’s just getting set up. If you make the trip, we’d love to hear what kind of goodies you bring back!
Their regular, gluten-containing cookies are 89 cents plus tax, so that is a pretty comparable price. As you can see, each package is individually wrapped and clearly labelled gluten-free, with the Canadian Celiac Association logo on the right. Each macaroon is about the size of a golf ball.
We’ve gotten so much mileage out of this recipe, and we’re sure you will too! You can use this marinade on boneless, skinless chicken breasts and grill them as part of a full meal. Or, marinate chopped chicken pieces and use them in tacos, on nachos, or for kebabs.
Why We Love It
This recipe packs a ton of flavour without adding fat and calories. It’s also fresh and light – perfect for summertime barbeques!
- 1 teaspoon minced garlic (dried or fresh)
- 1 teaspoon minced onion (dried or fresh)
- ¾ teaspoon cumin
- ¾ teaspoon dried oregano
- ½ teaspoon cilantro
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons lime juice
- 1 tablespoon orange juice
- 1 tablespoon honey
- 2 tablespoons olive oil
- Meat of your choice (we recommend boneless, skinless chicken breasts or chopped chicken pieces)
- Mix all ingredients except meat in large plastic container or freezer bag.
- Add meat and shake to coat.
- Refrigerate for at least one hour.
- Cook meat as normal.
For added flavour, marinate the meat for a longer period of time.
Last fall, I posted gluten-free alternatives for soups and sauces. I knew about Pacific Natural Foods’ amazing options, but since they hadn’t come to Canada yet, I focused on options that you can make at home, since they give you so much more control over what you’re eating.
Here we are six months later, and I’m happy to announce that… Read more…