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Lactose Free

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Broccoli Spoon Salad

April 14, 2025

Cruciferous vegetables are tasty, versatile, and healthy. They can be eaten raw or cooked. A list of my favorites would include arugula, cabbage, watercress, broccoli and bok choy among others.

The star of this dish is crunchy broccoli. You can use raw broccoli florets or quickly steam them, it’s up to you. Combined with a few other flavorful ingredients, this salad is perfect to make ahead and enjoy for the next few days.

The ingredients make for a unique salad that pops with flavor in every bite. Fresh tart lemon dressing along with crispy pistachios, spicy jalapeño, sweet dates and a Ras El Hanout spice mix harmonize together making it a superb choice for your next gathering.

Ras El Hanout is a vibrant spice blend that lends a warm, savory flavor to food. It has a beautiful fragrance and instantly adds incredible flavor to whatever you use it in. Every brand has their own version though common ingredients include cumin, cardamom, cinnamon, ginger and cloves. Ras El Hanout means “head of the shop” in Arabic which suggests that it is the most prized spice blend from the merchant’s shop.

The vinaigrette for this salad is a combination of Ras El Hanout, neutral oil, lemon juice, white balsamic vinegar, honey, shallots, and garlic. The flavor is warm and earthy and compliments the other ingredients.

This hearty salad would pair well with grilled lemony herb chicken and yogurt flatbread, deviled fried chicken or balsamic-soy tofu.

Broccoli Spoon Salad
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Broccoli Spoon Salad

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 6 tablespoons grapeseed, canola, or other neutral oil

  • 2 teaspoons ras el hanout

  • 1 garlic clove, finely grated

  • 1 small shallot, finely chopped

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons white balsamic vinegar or white wine vinegar

  • 1/2 – 1 tablespoon honey

  • Kosher salt, freshly ground pepper

  • 1/4 cup pistachios raw or roasted, unsalted or salted

  • 1 medium jalapeño, finely chopped (add as much or little as you want, depending on how spicy your jalapeño is)

  • 6 cups finely chopped broccoli florets and peeled tender stems (about 1 pound), raw or steamed for 1 minute then placed in ice bath and patted dry

  • 1 cup finely chopped cilantro

  • 1/3 cup finely chopped pitted dates

  • 2 tablespoons torn mint, optional

Directions

  • Heat 6 tablespoons of neutral oil, 2 teaspoons ras el hanout, 1 finely grated garlic clove and 1 finely chopped shallot in a small saucepan over medium-high heat until fragrant, about 2 minutes. Remove from the heat and whisk in 2 tablespoons lemon juice, 2 tablespoons white balsamic vinegar or white wine vinegar, and 1 tablespoon honey (for a slightly less sweet dressing, start with 1/2 T honey and taste before adding more). Season vinaigrette with kosher salt and freshly ground pepper. Set aside.
  • Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. If using roasted pistachios toast for just a couple of minutes to crisp up the nuts. Transfer to a cutting board, let cool; finely chop.
  • Toss pistachios, finely chopped jalapeño (taste first to check heat level and add as much as you want), broccoli florets and stems, cilantro, and dates in a medium bowl. Drizzle some of the reserved vinaigrette over and toss to coat well. You may not need all of the dressing. Taste and season with more salt and pepper if needed. Sprinkle torn mint over the top if using.

Notes

  • If making the salad in advance (up to 1 day): Add pistachios just before serving so they retain their crunchy texture.
Bread, Eggs, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Chili Crisp Mayo

April 6, 2025

This quick to prepare condiment can be made in less than 5 minutes. It will instantly upgrade your sandwiches (crispy chicken), coleslaw, burgers, or anything else you might want to add a zippy flavor to. It also makes an excellent marinade for grilled chicken.

For a fast, tasty meal, a sunny side up egg on toast comes to mind immediately!

You will need just 3 ingredients to make this savory and slightly spicy mayo. Chives are optional. If you don’t have chives you can add green onions. They add a welcoming fresh flavor.

I’ve tried quite a few different brands of chili crisp/crunch/oil. They vary in flavor with some being more garlic prominent while others are more peppery and herbal. Use your favorite brand and add more or less depending on your heat tolerance.

My favorite way to use this spicy mayo is to slather a generous amount on toasted bread, add baby watercress or arugula followed by a sunny side up fried egg. It’s quick and delicious served with a crispy salad on the side.

Chili Crisp Mayonnaise
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Chili Crisp Mayonnaise

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1/2 cup mayonnaise

  • 2 teaspoons unseasoned rice vinegar

  • 1 tablespoon (or more) chili crisp

  • 1 tablespoon finely minced chives or tender green onions (optional)

  • Serving Ideas: Toasted bread with sunny side up or fried egg, as a condiment for fried chicken sandwiches or grilled tuna burgers, coleslaw dressing, grilled chicken.

Directions

  • Whisk mayonnaise, rice vinegar and chili crisp together in a small bowl. Stir in chives. Refrigerate until ready to use.
Dinner, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Crispy Rice & Spicy Tuna Bowl

March 24, 2025

Given that rice is one of my favorite foods, I was keen on putting together a dish combining crispy rice and another favorite food: tuna in olive oil. It turned out to be a delectable meal. The crispy bits of rice are extremely satisfying in both texture and flavor. Served with spicy tuna, silky avocado, crunchy cucumbers and spicy chili crunch, it is one of the best and easiest lunch bowls to whip up when you have a yen for something filling and savory.

I usually reserve tuna in olive oil for a Nicoise Salad or Pan Bagnat but I thought I might splurge a bit and used the olive oil version for this dish. Wow! The tuna in olive oil is extra decadent with its melt-in-your-mouth texture and rich flavor. If you have it, go for it.

Shichimi togarashi red pepper mix adds a nice punch of flavor and some heat. I added a few dashes in the spicy tuna mixture but it’s an optional ingredient.

Crisping the rice is simple. A little oil in the pan to encourage easy movement and browning of the rice is all you need. Note that it is best to make the rice in advance so that it has time to firm up. I made my rice the day prior to using it but a 4 hour chill in the refrigerator works too.

Here’s where you can improvise according to your taste. Besides the crispy rice, spicy tuna is my go-to. If you want a vegetarian version, swap the tuna with something well seasoned, such as sesame tofu or soy sauce eggs. A combination of textures creates an interesting dish so use crispy cucumbers or snap peas, velvety avocado slices, and something spicy such as chili crisp, kimchi, or sriracha for a bold kick.

This beautiful crispy rice bowl is packed with umami flavors that make it one of the tastiest meals you can make at home. Serve it with wasabi nori, filling each piece with some of the ingredients before eating it in one bite. Delish!

Crispy Rice & Spicy Tuna Bowl
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Crispy Rice & Spicy Tuna Bowl

Recipe by Kiyo
Servings

2

servings

It’s best to use rice that has been cooked a day in advance and chilled thoroughly.

Ingredients

  • 1 rice cooker cup uncooked Japanese short grain white rice

  • 1 can (5 ounce) tuna in olive oil, drained

  • 1 1/2 tablespoons mayonnaise

  • 2 teaspoons sriracha

  • 1/4 teaspoon shichimi togarashi pepper (optional)

  • 1 teaspoon finely chopped green onions + 1 tablespoon sliced green onions

  • 1 small Japanese cucumber, cubed

  • 1 medium avocado, sliced or cubed

  • Chili crisp

  • Sriracha mayonnaise (optional)

  • Pickled ginger, kimchi, sesame seeds (optional)

Directions

  • 4-24 hours in advance: Cook the rice according to rice cooker instructions. Transfer rice to a container or bowl and cool for 20 minutes then cover tightly and refrigerate until well chilled.
  • Remove chilled rice from the refrigerator 30 minutes prior to using.
  • Combine drained tuna with mayonnaise, sriracha, shichimi togarashi (if using), and 1 teaspoon finely chopped green onions. Set aside.
  • Place a medium sized non-stick skillet (9-11 inches) over medium high heat. Add 1 tablespoon canola or other neutral oil to the pan. Once the oil is hot and shimmering, add rice, spreading it out with a spatula. Press down to allow as much contact with the pan as possible. Cook, adjusting heat lower if too high, until rice is golden brown on one side, about 5 minutes. Remove rice to a plate to cool a bit.
  • Break up cooled crispy rice into pieces and divide into two low sided bowls. Top with spicy tuna, diced cucumbers, avocado, ginger and kimchi if using. Drizzle chili crisp over some of the rice and tuna. Spoon sriracha mayo over the avocado if using. Sprinkle with sesame seeds and 1 tablespoon reserved green onions. Serve with wasabi nori and extra chili crisp on the side.
Cakes, Dessert, Fruit, Japanese, Lactose Free, Recipes

Lilikoi Mochi Cakes

March 12, 2025

These lilikoi mochi cakes have soft interiors and delightfully crispy and chewy edges. The perfect combination of texture and tropical flavor makes these little cakes absolutely divine.

If you have not yet tried lilikoi (passion fruit) do taste one if you happen to come across any at your local market. These unassuming fruits are fragrant, tart, sweet and juicy all at once. When you slice into the fruit, the most exotic scent perfumes the house. There’s nothing quite like it.

Lilikoi has numerous seeds (which are edible). Cut a lilikoi in half, scoop out the pulp and eat it with a spoon seeds and all. It’s delicious served over chilled papaya or mixed with plain yogurt.

The passion flower has to be one of the most exquisite flowers in the world.

The seeds are removed from the pulp to make a smooth puree for these cakes.

Be sure to butter and sugar coat each cupcake cavity. This ensures each individual cake will have craveable crispy edges.

A little sugar mixed with lilikoi puree is brushed over the baked cakes. This gives the mochi cakes an extra burst of lilikoi flavor. Scatter a few seeds over the top for a beautiful contrast.

Lilikoi Mochi Cakes
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Lilikoi Mochi Cakes

Recipe by Kiyo
Servings

14

servings

Easy to make lilikoi mochi cakes are bursting with tropical flavors
The batter makes enough for 14 muffin/cupcake pan cups

Ingredients

  • 6 tablespoons (85g) lactose free butter such as Miyoko’s unsalted, Earth Balance Buttery Sticks or regular unsalted butter, melted

  • 1 1/2 cups (300g) granulated sugar, plus more for the pan

  • 1 cup lactose free half and half or whole milk, or regular half and half or whole milk

  • 2/3 cup lilikoi puree (if fresh is not available look for Goya passion fruit pulp/freezer section)

  • 2 large eggs

  • 3/4 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon Morton kosher salt

  • 2 cups + 3 tablespoons (284g) mochiko rice flour, preferably Koda Farms brand

  • 1 1/2 teaspoons baking powder

  • Topping

  • Unsweetened coconut flakes, optional

  • 2 tablespoons lilikoi puree mixed with 2 tablespoons granulated sugar, optional

Directions

  • Preheat oven to 350 degrees. Butter and sugar coat a 12-cup muffin pan and a small 4×6-inch baking dish, or an additional 2 cavities of a second muffin pan. (The recipe makes enough batter for 14 muffin pan cakes).
  • Whisk together the melted butter and sugar in a medium bowl. Whisk in half and half or whole milk, lilikoi puree, eggs and salt. Add mochiko flour and baking powder and whisk until ingredients are well incorporated.
  • Pour batter into prepared muffin tins filling 2/3 of the way (14 cavities or 12 + small baking dish). If using coconut flakes, add a few pinches on top of the batter. Bake on middle rack for 38-42 minutes. The mochi cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs and the edges are slightly browned.
  • Allow cakes to cool in the pan for 10 minutes before removing cakes to a rack to cool completely.
  • Meanwhile, combine 2 tablespoons of granulated sugar with 2 tablespoons of lilikoi puree. Stir until most of the sugar has dissolved. Once mochi cakes are cool or just slightly warm, brush glaze over the tops. The glaze will be absorbed into the cake within a few minutes. Brush once more with the glaze and top with lilikoi seeds if using. Let cakes cool before serving.

Notes

  • Lilikoi mochi cakes can be frozen for a couple of months. Once cool and the glaze has set, place in a plastic freezer container or stack in a freezer zip top bag (use wax paper between layers). Defrost in the refrigerator or on the counter for a few hours before serving.
Cakes, Dessert, Lactose Free, Recipes

Red Velvet Cupcakes

February 8, 2025

Last Christmas I was searching the web for a dessert recipe that was both festive and fairly easy to make with my young granddaughters. These gorgeous red velvet cupcakes turned out to be the quintessential recipe.

Red velvet cupcakes make an eye catching dessert any time of the year (hint, hint, Valentine’s Day 💕). They are stunning with their deep red color, moist, tender interiors and delightful cream cheese frosting. Thanks to Sam over at Sugar Spun Run for this fabulous recipe.

I often see gel food coloring listed in recipes and decided I should have some in my pantry. A little goes a long way to bring gorgeous color to whatever you are baking. If gel food coloring is not available, the liquid variety works just as well in this recipe.

Take note that the batter mixture starts off on the dry and crumbly side. But this won’t last long so don’t fret when you start mixing the ingredients.

Once the liquid ingredients are added, things begin to take a turn for the best!

Filling the cupcake liners 2/3 of the way ensures the batter will not spill over while baking.

Slightly domed, these perfectly baked cakes are ready for a thick layer of cream cheese frosting.

Not to worry if you don’t own a piping bag with tips. I used a sandwich bag with the corner snipped off to quickly top the cupcakes with frosting. An offset icing spatula is helpful to smooth out the frosting if you have one handy.

I read that freezing frosted cupcakes may not be ideal. But I have had great luck doing so. After frosting the cupcakes, let the frosting set (in the refrigerator) for 15 minutes or so until firm, then transfer the cupcakes to a plastic container and freeze away.

Red Velvet Cupcakes
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Red Velvet Cupcakes

Recipe by Kiyo
Servings

12

servings

These red velvet cupcakes are simply gorgeous. Whip up a batch and pass out to friends and family for a special treat.

Ingredients

  • 3/4 cups (177ml) whole milk

  • 2 teaspoons white vinegar

  • 3/4 teaspoon red gel food coloring such as Chef Master Super Red or 1 tablespoon red liquid food coloring

  • 1 1/4 cups (155g) all-purpose flour

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (50g) light brown sugar, firmly packed

  • 1 1/2 tablespoons (9g) unsweetened cocoa powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)

  • 4 tablespoons (56g) Earth Balance Buttery Sticks or unsalted butter (see above for salt measurements), melted

  • 1/4 cup (60ml) neutral cooking oil such as canola

  • 1 large egg, room temperature

  • 1 1/2 teaspoons vanilla extract

  • Cream Cheese Frosting

  • 5 ounces (142g) Earth Balance lactose free cream cheese or regular cream cheese, room temperature

  • 3 tablespoons (42g) Earth Balance Buttery Sticks, or unsalted butter, room temperature

  • 1/2 teaspoon vanilla extract

  • 2 1/2 cups + (284g +) powdered sugar

Directions

  • Cupcakes
  • Preheat oven to 350 degrees and line a 12 count cupcake tin with paper liners. Set aside.
  • Combine milk, vinegar and food coloring in a 2 cup measuring cup. Stir together and set aside.
  • In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt. Add melted butter and oil. Using a firm spatula stir until ingredients are well combined (the mixture will be thick and crumbly). Add egg and vanilla extract and stir until combined. Gradually add the milk mixture and stir until all ingredients are combined and the batter is smooth.
  • Fill each liner 2/3 of the way with batter (do not overfill or cupcakes may spill over while cooking and collapse, discard any leftover batter or bake separately). Transfer pan to the oven and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your oven runs hot, check at 18 minutes. Allow cupcakes to cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before frosting.
  • Frosting
  • In a large bowl, beat cream cheese and butter with a handheld mixer just until combined. Add vanilla and mix for a few seconds. Add powdered sugar in 3 stages, mixing with the handheld mixer.
  • Transfer frosting to a piping bag or a sandwich bag (push frosting to the bottom of the bag, seal out air, snip off small corner of bag). Squeeze frosting onto cupcakes in a swirling motion starting from the outside. Smooth frosting with on offset spatula if desired. You may not need all of the frosting.
Breakfast, Lactose Free, Recipes

Cottage Cheese Pancakes

February 1, 2025

These scrumptious cottage cheese pancakes come together in no time at all. They are fluffy, soft and have a subtle sweetness that when served with strawberries and maple syrup are sublime.

I usually think of pancakes as a weekend treat. These pancakes require minimal effort and I would not hesitate to make them any day of the week.

With a short ingredient list, this recipe can be on the table in a flash. All the batter ingredients go into one bowl so clean up is a breeze.

Strawberries macerated with maple syrup are served with the pancakes. No strawberries? Blueberries, blackberries or a few pats of butter and maple syrup will do just fine.

I use a large non stick skillet (12 3/4-inch) which accommodates all of the batter at once. If you don’t have a large enough pan, cook the pancakes in two batches.

Fluffy, soft pancakes with cottage cheese are hard to resist. Whip up a batch and see for yourself.

Cottage Cheese Pancakes
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Cottage Cheese Pancakes

Recipe by Kiyo

4

Pancakes

Adapted from Eric Kim’s Food52 recipe

Ingredients

  • 1 cup strawberries, halved

  • 2 tablespoons maple syrup, plus more for serving

  • 2/3 cup cottage cheese (I used Lactaid brand for lactose free pancakes)

  • 2 large eggs

  • 4 teaspoons granulated sugar

  • 1/8 teaspoon kosher salt

  • 1/4 cup + 2 tablespoons all-purpose flour (or sub with 2 tablespoons white whole wheat or whole wheat flour)

  • 1 teaspoon baking powder

  • Butter for frying pancakes (I used Earth Balance for lactose free pancakes)

Directions

  • In a small bowl, stir together the strawberries and maple syrup. Set aside to macerate for about 30 minutes, tossing the berries occasionally.
  • Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in flour and baking powder just before frying the pancakes (once you start heating the pan).
  • Heat a large nonstick skillet over medium heat. Melt 3 teaspoons of butter and pour batter into pan dividing evenly to make 4 pancakes. If your pan is not large enough, fry 2 pancakes at a time. Cook for 2-3 minutes on the first side, then flip and continues cooking another 1-2 minutes, or until pancakes are set. Serve with butter and strawberry maple syrup.

Notes

  • You can serve the pancakes with blueberries or other fruit, or skip the fruit and serve with butter and maple syrup.
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