Hello blog watchers! In case you haven’t heard, gluten is totally my bitch. So much so that I’ve realized it’s time I put other irritating foods in my sites. Now, I don’t mean irritating, in that, “Why can’t we have Twinkies since they’re basically not made of food?!?!?” I mean, foods that tend to irritate the ol’ tum-tum.
After all, dang near every time I post a recipe I hear from at least one of you awesome people saying, “Oh my god, that sounds great. But I can’t have dairy/soy/meat/cilantro!” So my friends, it’s time I started showing you some more of the allergen-free goods in my new weekly segment, “What’s Your Damage?” This week (and let’s face, probably many, many, more weeks) let’s talk about dairy!
While I have a deep, abiding love for the dairy, as I’ve mentioned before I’m getting quite suspicious of the way it reacts with my gut parts. I also have been only wanting food from various places in Asia as of late, which makes me pro-dairy-free (at least right now, no promises, people). Additionally, while I was doing the Whole 30 and going dairy-free, well, I felt pretty good. So actually you can do a little search and search for Whole 30 recipes and find quite a few dairy-free options on this here site. Also, my time spent at RockSugar was pretty much dairy-free as well. So we can do the gf/df thing, people. We can do it well.
Still. I know it’s difficult to head out of the house and take your food restrictions with you, so I will present you with my new favorite take-along gluten-free, dairy-free dish, the 3-bean salad. It’s a party in a bowl, my friends. And it will keep you all filled up until you can escape back home to eat your LaraBars/drink your tequila shots in peace. Let’s do this.
Gluten-Free, Dairy-Free 3-Bean Salad
adapted from Epicurious
Prep time: 10 minutes Cook time: 8 minutes
8 oz. frozen, shelled edamame
1/2 cup olive oil
1 teaspoon ground cumin
1, 15 oz. can black beans, drained and rinsed
1, 15 oz. can white beans, drained and rinsed
1/2 red onion, sliced thinly (mandoline is the best option)
2 cups thinly sliced celery
2 Tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves (optional, I know you people)
1 teaspoon finely chopped garlic
1 1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1. Boil salted water in medium saucepan. Add frozen edamame and cook for 4 minutes. Drain, and rinse with cold water.
2. Heat olive oil in a small skillet over low heat until hot but not smoking. Add cumin and cook, stirring, about 30 seconds or until fragrant. Pour into a large heatproof bowl.
3. Add edamame, black and white beans, onion, celery, lime juice, cilantro, garlic, salt and pepper to the cumin oil and toss.
Makes: 12 servings
Tell me what your damage is, and I’ll work out some awesome recipes for you!