It’s takes a village to feed a high maintenance eater like me. So I’m thankful my village is populated with people like my big sister who keep their eyes open for delicious dairy-free recipes. She’s the villager who sent an email with this recipe for shrimp tacos. The dish is packed with vegetables that are plentiful during the summer months. Plus, it uses olive oil rather than butter to cook the shrimp and doesn’t suggest using cheese or sour cream as a garnish.
Because this recipe is truly dairy-free, there was no need to substitute ingredients or to omit others. Everyone at our house agreed it was delicious and a perfect meal to enjoy at the end of a lovely summer day. The tweaks I made are designed to keep the heat out of the kitchen in case a lovely summer day is also a hot one.
1 pound raw shrimp. peeled and devaeined
1 lime, juiced
1 medium onion, chopped
1 medium tomato, chopped
1/4 cup cilantro, chopped
2 avocados, peeled and chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons dry Cajun seasoning
1 tablespoon olive oil
12-6 inch tortillas
- Turn slow cooker on high. Wrap tortillas in foil and place in the slow cooker to warm for 30 minutes.
- Gently mix tomatoes, onion, avocados, cilantro, lime juice, and salt in a medium bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sprinkle with Cajun seasoning. Saute for about 3 minutes, turning often until shrimp are pink and cooked through.
- Put shrimp, tortillas, and vegetable mixture in separate serving dishes for diners to assemble at the table.
Thanks to our weekly CSA share, the vegetable bin is overflowing with cucumbers. So cucumber-onion salad is gracing our table almost daily. Because today is my birthday and I’m celebrating by not experimenting with a new recipe, I’m rerunning this one that was first featured on Down the Gravel Road in July of 2012. It’s easy, it’s tasty, it’s non-dairy, it’s low-cal, and the longer it sits in the fridge, the better it tastes. No wonder this recipe has been consistently discovered and repinned on Pinterest since the day it first appeared there.
1 medium cucumber, peeled and sliced thinly
1 onion, sliced into thin rings*
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse black pepper
Place vegetables in a small serving bowl. In a smaller bowl or measuring cup, mix vinegar, water, sugar, salt and pepper. Stir well and pour over vegetables so they are completely covered with liquid. Cover tightly and refrigerate until ready to serve. This salad can be stored for several days or a week in the fridge.
I try to make it at least 8 hours before serving so the flavors can meld and the vinegar has time to pickle the vegetables a little. Also, more cukes and onions into the brine after the original veggies are gone. I usually do that once before discarding the brine and making a completely new batch.
*I used red onions, which is why the salad looks so pretty in the picture, but any type of onion is fine.
Just a few weeks ago, I posted my recipe for low sugar rhubarb crisp. Until today, it was the most recent installment in a Gravel Road unintentional series of crisp recipes such as blueberry crisp, apple crisp, and strawberry-rhubarb crisp.
But not anymore. Because strawberries were on sale at the grocery store last week, so I bought several boxes to make strawberry-rhubarb crisp. The son-in-law is not a big rhubarb fan, though he said he thought a strawberry crisp would be just fine. Here’s the recipe I fabricated, and which he said was mighty fine.
6 cups washed strawberries, hulled & sliced
1/3 cup softened, non-dairy, softened non-dairy shortening substitute like Earth Balance
1/4 cup brown sugar
3/4 cup flour
3/4 cup oatmeal
1 teaspoon cinnamon
Heat oven to 375°. Place strawberries in 2 quart baking dish. In medium bowl, mix all dry ingredients. Cut in shortening until mixture is crumbly. Sprinkle on top of fruit. Bake for 30-45 minutes until fruit is bubbly. Serve warm.
Rhubarb season is here and the crop is bountiful. After picking and freezing three bags full, just enough remained to make a small rhubarb crisp. With the Man of Steel watching his sugar intake, I decided to see how much sugar could be cut from the recipe in my 1977 Betty Crocker Cookbook.
Below is the adjusted recipe, which the Man of Steel and I agreed was still a bit on the too sweet side. However, when I took a small helping down to Mom, she made a face and said it was too sour. So adjust the sugar to your taste buds and enjoy rhubarb season.
Low Sugar, Non-Dairy Rhubarb Crisp
4 cups diced rhubarb
1/2 cup brown sugar
1/3 cup Earth Balance Vegan Buttery Sticks
1/2 cup unbleached flour1/2 cup oatmeal
1 teaspoon cinnamon
Preheat oven to 375°. Place rhubarb in an ungreased baking dish (10x6x1 1/2″ baking dish). Measure brown sugar, flour, oatmeal, and cinnamon in a medium bowl. Mix well. Cut in shortening until mixture is crumbly. Sprinkle mixture evenly over rhubarb. Bake for 40 to 50 minutes until topping golden brown and rhubarb is bubbly. Serve warm.
My daughter and I went to a coffee shop in Madison during my last visit. We spied homemade peanut butter protein bars in the cooler. My daughter picked one up. “These look good,” she said.
“Too bad they probably have whey in them to jack up the protein,” I said.
“No dairy,” the woman behind the counter said. “But they do have flax seed.”
The daughter and I were ravenous as we’d eaten only salad for lunch, so we laid two bars on the counter, ordered our coffee, and sat down to enjoy our treats and watch my adorable grandson be adorable.
The protein bars were delicious. So good we spent every minute we weren’t laughing at the grandson’s high jinks deciding what ingredients were in the bars so we could make them at home.
Here’s the recipe I created after arriving home. That means the daughter hasn’t taste tested them. But the Man of Steel and I both think their pretty good. The recipe’s pretty forgiving, so you can add your favorite ingredients to the mix so they tickle your taste buds, too.
Dairy-Free Peanut Butter Protein Bars
1 cup natural peanut butter (the gooey kind)
1/4 cup ground flax seed
1/2 cup dried cranberries
1/2 cup Kirkland chocolate chips
1 cup puffed rice
1/4 cup shredded, unsweetened coconut
2 tablespoons honey
Combine all ingredients in a medium-sized bowl. Stir until well mixed. Press into a greased, square 9 x 9 pan. Put in refrigerator until firm. Cut into 12 bars. Cover and store in the refrigerator.