208. Creamy Zucchini with garlic & lemon [Dairy Free]

Creamy Zucchini with garlic/lemon [Dairy Free] | Ann Ning Learning How

I’m trying a dairy/grain-free experiment right now bc I’ve got some weird skin thing going on and I’m trying to eliminate the low-hanging fruit for allergy candidates.  I had zero food allergies before I got sick but since I can no longer wear any metal but platinum (poor me, poor me) and can no longer wear my rings I am willing to consider that the major change in my body’s make-up could manifest itself in new ways I haven’t dealt with before.

So I’m riding the DF/GF train for now, and last week Boo Boo made gnocchi (I’m not kidding this time – poor me) among other lovely things, and I wanted to come up with a creamy side dish I could enjoy while looking (still longingly) at the regular potato and sweet potato pasta bites she had rolled herself.  So I brought two zucchini out of the fridge and decided to try out this whole “nutritional yeast” thing I keep on reading about.  Apparently it’s a very common ingredient that dairy-free people use to make things taste cheesy/nutty.  I liked it a lot. You can get it in the bulk food section at Whole Foods; they also have a bottle version, but I got Boo Boo to help me reach into the bin (it was too low for me to do it myself).

This is not the prettiest dish ever but I had multiple takers for seconds that night.  I think the garlic and lemon really cheer the whole thing up a lot :).

Creamy Zucchini with garlic and lemon [Dairy Free]

2 zucchini

1 cup raw cashews, water for soaking and blending – make simple cashew cream

¼ c nutritional yeast

2 splashes “fun” vinegar

2 cloves of garlic, minced

juice of half a lemon

salt and pepper

To the cashew cream, add the vinegar, nutritional yeast, and some salt/pepper.  Stir well.

In a pan, heat the garlic in some oil.  Add the zucchini and sauté.  When the zucchini is cooked but still slightly crispy, squeeze the half lemon over the skillet.  Season with salt and pepper.  Add your cashew cream and stir everything around.  Simmer for around 10 minutes.  Stir occasionally to prevent over browning.

Roasted Carrot and Pepper Soup | Ann NIng Learning How

PS.  I made carrot soup for lunch today and it was a hit!  Since the veggies (this time I used a wonderful mix of carrots and sweet peppers – HIGHLY recommend) are roasted in coconut oil they give off a tantalizingly familiar scent to our family.  Those who were not in the kitchen when I was preparing the vegetables were hoping against hope they would see some of Mommy’s rendang on the stove (a fragrant curry spiked with coconut milk that is part of the food of our youth. Aunty K recently made it to celebrate baby E’s one month birthday!).  The disappointment was palpable when I said it was the carrots roasting in the oven.  But the end result was great!  It was probably made greater by the element of surprise.  Instead of JLSS’s chutney that I am a HUGE fan of we just added a few shredded greens from the salad on the table and squeezed fresh lime on top.  Delicious!