Dairy Free Alfredo Pasta? Is it true?!

IT IS! IT REALLY REALLY IS!

I bought some rice milk the other day. Since I’m the only person having it at home, there’s quite a lot left over and I didn’t want it to go to waste. I started looking for recipes I could make using the rice milk. I googled for pasta sauces with rice milk and happened to find this AMAZING recipe for dairy free alfredo sauce by Chocolate Covered Katie.

It tasted so similar to the white pasta sauce that I used to make before my gluten free/lactose free days! I have been craving white pasta for so darn long and honestly, I wasn’t expecting it to taste like this. Why? Because this sauce is made from…

CAULIFLOWERS!

Can you believe it?! Holy Jalapeno! Cauliflowers?! But it tastes so so so gooooood! It tasted creamy and cheesy and so awesome! I generally hate the smell of cauliflowers when they’re boiled but this one didn’t smell much like cauliflowers at all! I can’t believe it! Finally a dairy free alfredo sauce that can be made without mock cheese and nutritional yeast (both of which I can never find in the supermarkets)! I tweaked the recipe a bit to suit my tastes. This isn’t low FODMAP, mind.

Creamy, Dairy Free, Cauliflower Alfredo Sauce

Creamy, Dairy Free, Cauliflower Alfredo Sauce

INGREDIENTS

  • Cooked pasta
  • Half a medium-sized cauliflower, cut into smaller florets
  • 1/4 cup rice milk (or any other milk you like). You might need more milk though. Read directions below
  • Salt
  • Olive oil
  • 1 tbsp coriander powder
  • A handful of coriander leaves
  • 1 tbsp dried oregano leaves
  • A little freshly squeezed lemon juice. 1 tbsp should be enough
  • Olives, tomatoes, and any other veggies to top with

DIRECTIONS

  • Put the cauliflower in a pot and pour in some milk. The milk should be enough for boiling the cauliflower in so it’s cooked well. Put as much is needed to cook the cauliflower. I would say for half a cauliflower, 1/4 – 1/2 cup of milk should be enough.
  • Add 1 tbsp olive oil, salt and lemon juice. Bring to a boil and then cover the pot and simmer. Cook for 15-20 minutes until the cauliflower is soft and tender.
  • Pour contents into a blender or use your hand mixer and make a puree out of this.
  • In a saucepan, add some olive oil. Throw in some oregano, coriander leaves, and coriander powder. You can also add parsley, basil, garlic powder, etc. Saute until fragrant.
  • Add the cauliflower sauce and mix everything up so it’s all evenly distributed.
  • Add the pasta and mix.
  • Add olives, tomatoes or any other veggies

I actually forgot to add the lemon juice before boiling. I added it later, before making a puree out of the cauliflower and milk. Prior to that, the pot smelled like cauliflowers and that smell really puts me off. I hate eating cauliflowers that smell too cauliflowery. But adding the lemon juice made the smell go away! I was googling how to get rid of the smell when cooking cauliflowers, and an interesting tip I read online was to add a bay leaf to the pot. I might just try that some other time! Sounds cool!

Quinoa Pilaf – Gluten Free, vegan, low FODMAP

I put up a pasta recipe before, suitable for those on the low FODMAP diet. I pretty much used the same recipe but used quinoa instead of pasta.

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Quinoa Pilaf

Click on image: 12 packs for $38.05 on Amazon

Click on image: 12 packs for $38.05 on Amazon

INGREDIENTS

  • Cooked quinoa (Click here to read about preparing quinoa)
  • 1 tbsp coriander powder
  • A handful of coriander leaves
  • Spring onions (green part only if low FODMAP)
  • Tomatoes
  • Olives
  • Salt to taste
  • 2 tbsp olive oil
  • Other flavours you can use if you like are oregano, parsley, basil, cumin powder, fenugreek, garam masala, etc.

DIRECTIONS

  • In a saucepan, pour the olive oil and let it heat up
  • Add coriander powder, coriander leaves, and spring onions. Saute until fragrant
  • Add tomatoes. Stir it all and mix everything up so its distributed evenly. Do this for a few minutes until the tomatoes become soft.
  • Add some salt to taste
  • Toss in some quinoa and mix it all up so everything is nicely heated
  • Take the pan off heat and add olives
  • You can top it with broccoli, carrots, corn, green beans, etc.

ANOTHER IDEA

I just tried this and I’m eating it right now. It is phenomenal! Really really good! I used the leftover quinoa to make potato quinoa patties. Since there was a fair bit left over, the quinoa formed a sort of crust for the patties making them nice and crispy without breaking apart!

Review: Gluten free, vegetarian pasta at Carluccio’s, MCC

I ate a meal outside today after what seems like years! Going gluten free meant no eating out at all! But today was a pleasant little treat. For a birthday dinner, my friends decided to go to Carluccio’s at Mirdiff City Center. I had never bothered suggesting Carluccio’s before despite knowing about their gluten free menu because I read on their website that the gluten free pasta was made of rice and corn. I’m sensitive to corn as well. Darn it – one good gluten free restaurant in Dubai and I STILL can’t eat there, I thought.

As the waiter was handing out menus, I asked for the gluten free menu which was promptly whipped up. I was quite tempted with a couple dishes I thought would be safe for me. Mashed potatoes, but without dairy, was one option. A bowl of olives was another. Before you say that that’s weird, let me just tell you that in my defense, I love olives. I was thinking that if they couldn’t provide a pasta that was safe for me to eat, I’d just eat dairy free mashed potatoes with olives! Sounds yummy to me!

Waiting for the pasta of my gluten free dreams

Waiting for the pasta of my gluten free dreams

Everyone at my table ordered their food and I waited because I had a hundred questions to ask the waitress, Jen. Jen confirmed with the chef and assured me that they could use a gluten free pasta made of just rice. NO WAY! I was doing all I could to contain my excitement. I asked her about the tomato and basil sauce. I think I asked her about 15 times whether the dish would be prepared with any butter or cheese or dairy. She patiently answered my questions. I asked her about the oil. She said they would use olive oil. I told her I was sensitive to gluten, corn and dairy, and that I am also a vegetarian. By the way, I absolutely hate going to restaurants because I have to list all the 253462781 things I’m sensitive to. I usually have a small card-sized printout with me that lists all the food items that I cannot have but at the restaurant, I realized I didn’t have a card on me. Anyway, she assured me that the meal would be safe for me: no corn, no gluten and no dairy. I even apologized to Jen because I was repeatedly asking her the same questions again and again! But she was very helpful and very patient.

IT'S HERE!

IT’S HERE!

Jen kindly informed me that my meal would take a few more minutes since it takes longer to prepare. It came a LOT sooner than I expected! Oh mon dieu, it looked delicious! It had been SO long since I ate pasta with real pasta sauce, since I last ate in a restaurant, since I last ate with my friends! My friends were thrilled that I was finally eating a meal with them! They would often feel bad every time we went out for dinner because I wouldn’t get to eat anything. Usually, I just sit with an empty plate in front of me while everyone else eats. Then I go home and cry.

My beautiful tomato and basil pasta

My beautiful tomato and basil pasta

I took a bite. Was there some kind of mistake? For a good 5 minutes, I kept thinking what if they mixed up my order and gave me wheat pasta instead. I couldn’t tell the difference! It tasted so much like normal pasta! My friend even tried some and said it tasted better than the meal he had ordered! I had to call Jen back because I saw tiny black flakes on my pasta and I wondered if it was black pepper. (I’m sensitive to black pepper.) Jen assured me that there was no black pepper – she is the one who garnishes pasta with black pepper and/or parmesan and she had skipped my dish for that. Relief! I dug in. I dug myself into a pasta-filled abyss.

The chefs at Carluccio's, Mirdiff City Center

The chefs at Carluccio’s, Mirdiff City Center

The portion was very generous! I was so full! After the meal, I thought I’d meet the chef and thank him. Our server, Raju, took me to the kitchen counter where he introduced me to Chef Joel (2nd from the left). I told him the meal was great! I told him that I had finally eaten out after ages, and that I avoid most restaurants because they mix other ingredients that I’m sensitive to and the ingredients aren’t disclosed. Joel seemed pleased to hear that I had had a wonderful experience.

Before leaving, I thanked our server Raju, and hostess Jen. I told Jen she had been extremely helpful. It was great, really. I wanted to ask whether the pasta contained anything other than rice (if at all), and whether the chef was also handling other wheat items and if was there a separate cooking station for gluten free meals in order to avoid cross contamination, but I felt like I had asked them enough questions for the day! Perhaps next time!

And now, the part that you’ve all been waiting for: Did I have any reactions?

As of right now, about 3 hours after the meal, I am feeling fine. In fact, I’m feeling really good because I just drank some 7up, something I have been avoiding for months. I was feeling slightly bloated after the meal, but that’s probably due to the FODMAP content of the tomato sauce. No fault of the dish or the restaurant – simply the way my body handles fructose. Although however, it was such a mild symptom. I barely even feel any discomfort. I’m going to lay low on FODMAP foods for a couple days. My symptoms usually become highly apparent the following day, so the next 24 hours will answer whether I have any further reactions to the food. I doubt it, but I’ll keep you posted anyway!

UPDATE: 24 hours have passed. I am still alive. My stomach was slightly bloated and a little uncomfortable today after dinner. It has also been making odd noises, like those that a machine that needs to be greased makes. That might be due to the fact that there was about 7+ hours in between my meals. I was starving and that’s what might have led to the discomfort. Other than that, I feel perfectly fine. I was half afraid I’d  wake up feeling anxious and with brain fog. But I woke up thinking clearly and felt good all day. No back aches, no bloat, no brain fog, no stomach cramps. Carluccio’s, I approve!

All in all, I highly recommend Carluccio’s. The staff is friendly and receptive, and the ambiance is great. It kind of feels like you’re dining al fresco, because it’s so spacious and relaxed in there! I usually hate crowded, cramped places but I felt very comfortable here. The food is excellent too. My friends loved their meals. The only complaint I heard from my friends about their meals was about the steak which was a bit too hard; and that one of the pasta dishes turned out to be very spicy. Even so, majority of the dishes turned out great and this was actually the first time my friends were somewhat dissatisfied with meals from Carluccio’s. They’ve been to the restaurant several times and have loved the food. The restaurant even has some items customers can purchase, like their pastas and sauces. It’s all stacked up on shelves on the walls. Nifty! Visit the restaurant and try it out if you like. I’m pretty sure I’m going to be going there again to indulge in gluten free delights!

To summarize:

THE GOOD

  • Quick service
  • Staff was friendly and helpful
  • Staff had good knowledge about gluten intolerance and food sensitives
  • Good ambiance
  • Good food
  • GLUTEN FREE FOOD!

THE NOT-SO-GOOD

  • 2 out of around 7 or 8 meals were dissatisfactory (the steak was too hard and one pasta dish was too spicy)
  • They should advertise their gluten free menu more. I remember a couple months ago, when I had heard in passing that they had gluten free food. I didn’t want to go in to ask so I just looked at their menu from outside. I didn’t see any sign of gluten free foods so I never bothered stepping in. The only reason I knew they had a GF menu was by googling GF restaurants in Dubai.

WILL I BE GOING THERE AGAIN? 

  • Yes!

Gluten free, vegan, low FODMAP pasta

This is one of those recipes you turn to on your “off days.” You know, when you’ve just been glutened or something, and you’re trying to heal and want your digestive system to rest for a couple days so you eat plain and simple foods. Since I found out (the hard way) that too much tomato sauce/paste isn’t good on a low FODMAP diet, I’ve been looking high and low for a pasta recipe that would still have some flavour. For a long time, I was just eating pasta noodles topped with olives and lettuce because I was so afraid I would end up getting sick from eating a more complex meal. Yeah, that was awful. There was barely any taste and I was too afraid to even add any seasoning. Mind, this isn’t one of those extravagant, restaurant style pastas. It’s a simple home cooked meal with simple flavours. A bit bland for some perhaps, but a welcome change from eating only rice and potatoes on “off days.” I browsed recipe after recipe and finally ended up with the recipe below. I just wing it for the quantities. You can add how much ever you like!

GF, vegan, low FODMAP pasta with lettuce

GF, vegan, low FODMAP pasta with lettuce

INGREDIENTS

  • Pasta (I use Peacock’s Gluten Free Brown Rice Spaghetti)
  • Chopped tomatoes
  • Green onions sliced into small pieces (ONLY the green part if you’re on a low FODMAP diet)
  • A handful of coriander leaves
  • 1 tbsp coriander powder
  • Dried oregano according to preference
  • Olives
  • 2 tbsp Olive oil
  • Any other herbs or toppings you like!

DIRECTIONS

  • Cook pasta according to directions on the packet
  • In a saucepan, pour some olive oil and let it heat up a bit
  • Add the coriander powder, coriander leaves, green onions and oregano. Saute until fragrant. You can also choose to add things like parsley, basil, celery, carrots, onions, etc.
  • Add tomatoes and stir it around a bit. Do this for a few minutes. I usually cook mine until it is a bit mushy but not like pulp or puree.
  • Add the pasta to the saucepan, mix it all up and cook for a few minutes so everything is nice and heated
  • Top with olives, broccoli, anything you like! I usually add black and green olives on top, and serve with a side of fresh lettuce