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tranquilsea's avatar

Need non-dairy, non-wheat dinner ideas for recurrent dinner guests?

Asked by tranquilsea (17662points) February 21st, 2011

We have good friends who come for dinner a couple of times a month. One of their kids has a dairy allergy and the other a wheat allergy. I would like to be able to cook various meals (so they don’t get monotonous) for them…including desserts.

Any ideas?

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24 Answers

WestRiverrat's avatar

Ask your friends for some recipe suggestions.

tranquilsea's avatar

@WestRiverrat I did think of that but a: she’s not a great cook and b: I want to make something a little different from what she cooks.

I’m cooking for 5 adults and 7 children.

hug_of_war's avatar

stuffed peppers with quinoa

Response moderated (Unhelpful)
MyNewtBoobs's avatar

Steak and baked potato with a side of glazed carrots.

marinelife's avatar

Pot Roast with potatoes, carrots, onions and celery.

Chili.

Chinese stir fry with rice.

Shepherd’s Pie with mashed potatoes made with chicken broth (rather than milk).

incendiary_dan's avatar

Filipino chicken or pork adobo served on top of white rice.

WestRiverrat's avatar

Here is my hollops (stuffed cabbage) recipe.

Ingredients
⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef or sausage
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup or V8 juice. Or you can use sauerkraut instead of the tomato juice.
Directions
1.In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2.Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3.In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4.Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5.In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

This makes 8 servings with just over 230 calories per serving.

MyNewtBoobs's avatar

Pretty much any risotto that doesn’t add dairy.

tranquilsea's avatar

Any dessert ideas? All I’ve been able to come up with is fruit done up various ways with cool whip or apple betty done with oats instead of flour.

MyNewtBoobs's avatar

Pecan pie with a non-wheat crust (or people can just not eat the crust, like I do).

incendiary_dan's avatar

Put frozen fruit (preferably berries), ice, a bit of maple syrup, and thick coconut milk into your food processor. Blend and serve.

WestRiverrat's avatar

Wojapi – •2 quarts of fruit..I usually use blackberries
2 cups sugar..adjust for your taste
½ cup water
Combine everything in a big kettle and boil it slowly down, stirring often until it has a thick syrupy consistency. If your blackberries were very ripe (I always include a few green ones because of the natural pectin) you may need to add some corn starch for thickening. Remove from heat and serve.

It is usually served with fry bread, but you can use rice cakes instead.

AmWiser's avatar

When I think of children, I think of pizza. Here’s a recipe for Polena Crust Pizza which might work for non-wheat and non-dairy guest. Serve with a salad.

Taciturnu's avatar

Red wine pasta (using brown rice pasta- it’s actually good) with Broccoli Rabe/Rapini

Fill one pot with salted water and one pot with your favorite wine (one bottle). Bring both to boil.

Blanch the rapini in salted water. Remove and place in a bowl.

Add pasta to salted water and cook ½ time.

Drain water (saving some) and put pasta in boiling wine. Cook remainder of time in wine. If the wine starts to get too low, you can add the water you saved.

Return the water pot to the stove and put some olive oil in it. When it’s heated, re-add the rapini, then lemon juice, garlic powder, salt and pepper to taste. Toss it around until it’s very wilted.

Drain pasta. (I usually keep the remaining wine to use for flavoring gravies later.) Toss pasta in olive oil. Serve with rapini on top. Your dairy tolerating guests can add parmesan or romano cheese. You could serve this nicely with roast beef. I’ve even served it with gasp! chicken.

Chocolate cake (make with brown rice four)
Honest to God, this cake is super-duper moist and no one will believe it’s dairy free!!! (Egg free, too.)

1½ cups flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Mix dry ingredients. Add wet and mix until smooth. Pour into lightly greased 9×5 pan and bake at 350 degrees F (175 degrees C) for 45 minutes. After it cools, dust with powdered sugar or make frosting/

Frosting
½ cup non-dairy margarine, softened Use Earth Balance. If you can’t find it, Stop and Shop “spread” is dairy free.
¼ cup soy milk, rice milk, or other non-dairy milk of choice
3 cups powdered sugar
1½ t. vanilla

Mix all ingredients with a mixer until smooth.
For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add ¼–⅓ cup cocoa powder.

Delish!

EDIT: Oops, missed the part about kids. You could make any kind of pasta with the brown rice pasta, though. A yummy homemade marinara would satisfy everyone, too.

janbb's avatar

Granita would be a nice dessert.

Kardamom's avatar

If you have an ice cream maker, you can make all sorts of berry and citrus flavored sherbets or granitas. You can also make them with just a freezer and a pan (then you keep taking it out and scraping it as is freezes). Here’s a recipe for lemon granita which can be served with fresh blackberries!

And you can make puddings with tofu instead of dairy. Like this chocolate pudding or lemon pudding or this one that uses almond milk for butterscotch pudding

You didn’t say if they could eat oats, but oatmeal, cranberry and dark chocolate (make sure it’s non dairy) chip cookies would be really tasty too. Like these

Here is a recipe for a wheat and dairy free pumpkin pie that has 2 different crust ideas. One uses corn flakes (which the author advises a specifc brand, because supposedly almost all other corn flakes actually have some wheat in them) and one for a rice based crust.

You didn’t mention eggs as being a problem so you might like this next recipe.
Here’s one for a wheat and dairy free Mexican Chocolate Cake

And here’s one for a blueberry crisp that uses quinoa flour (available at Whole Foods and Jimbos or other specialty health food grocery stores)

Here’s a super-easy recipe for flourless peanutbutter cookies

For dinners I would suggest:

Chili (with chicken, beef or vegetarian style, or even some with squash) like this or this or this which you can serve with cornbread like this

Barbecued chicken or beef with a side of coleslaw, baked beans and roasted corn.

Or a multi-nation Asian feast with Chinese egg foo young and Vietnamese spring rolls and Korean bulgogi and Japanese miso and mushroom soup

Or make a middle eastern lunch with hummus and/or baba ganoush (serve with carrot and celery sticks and Belgian endive instead of pita) and ful medames and a greek salad with chopped romaine, grape tomatoes, kalamata olives, and sliced banana peppers (you can have feta on the side if you want) with oil and vinegar.

Or if you want to make some intersting salads, you might like these 2 which are my new favorite go-to recipes for potlucks. Cold Soba Noodle Salad with Peanutbutter dressing (I used broccoli and baked firm tofu) and Spicy Raw Kale Salad

gailcalled's avatar

Pad Thai transparent rice noodles or spaghetti squash with various kinds of pasta sauce.

Sauté onions and garlic in some olive oil. Add any kind of dried beans, some canned tomatoes, brown rice, quinoa, amarinth, barley, broth of choice and spices of choice for “whatever” soup. Optional additions; chopped celery, carrots, red or green pepper, zucchini, brocolli,corn, shredded spinach, kale, minced parsley, basil, coriander.

Simmer for as long as necessary

gailcalled's avatar

Raspberries in a sweetened meringue shell. (Other berries work nicely.)

I have also just discovered this frozen dessert made with coconut milk and agave syrup.

Coconutbliss The dark chocolate is indeed blissful.

tranquilsea's avatar

You guys are awesome! Thank you so much for all the ideas :-)

BarnacleBill's avatar

There are all sorts of wheat-free, gluten free cake mixes out there these days.

Haleth's avatar

Vegan chocolate mousse: blend avocado with cocoa powder and a bit of sugar. Some recipes have other add-ins like vanilla or cinnamon. Since there’s no cooking involved, I just make mine to taste, so unfortunately I don’t have a recipe for you :(

Anemone's avatar

Similar to @Haleth‘s suggestion, you can melt chocolate and blend it with silken tofu for a really easy and delicious chocolate pudding. Dairy free and gluten-free! There are recipes out there, but I usually melt about 2 cups chooclate chips and blend it with one package of silken tofu. You can add other stuff, too… chopped cherries, ground hazelnuts, peanut butter, coconut, orange zest, etc.

To avoid dairy in general, almost any recipe can be adapted to be dairy-free. Just use unsweetened soy or rice milk instead of dairy, and vegan margarine instead of butter. Cheese is trickier, so you might try to avoid cheesy recipes in this case.

VS's avatar

Lemon Shrimp with White Beans and Couscous
2 c. water
¼ t. salt
1–½ c. couscous
Boil the water, stir in couscous, set off heat, and cover. Fluff with a fork before serving.
Heat some olive oil in a pan and stir fry some garlic and spring onions or shallots. Add 1 lb peeled, deveined shrimp and cook just until they turn pink. Add some flat leaf parsley, 1 can cannollini beans, drained & rinsed, and 2 Tbs lemon juice, kosher salt and pepper. Continue cooking for about 3–4 minutes until heated through and serve with the couscous.
I do add about 1 Tbsp butter to the shrimp right before the end of the cooking, but if you are off dairy, you can omit that without losing much of the flavor.

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