Here are two more recipes for those looking for meals that are dairy free. They are also gluten free.
Sausage Mexicana
Ingredients
6 gluten free beef sausages
1 16 ounce can kidney beans
1 16 ounce can diced tomatoes
1 large onion
2 cloves garlic, crushed
Half cup red wine (if you don’t want to use wine you can use water)
1 gluten free beef stock cube, crumbled
1 green pepper
Three quarters teaspoon chili powder
Half teaspoon ground cumin
1 teaspoon mixed herbs
4 ounces mushrooms
Half cup chopped cilantro
Method
Cook sausages in a non stick fry pan over medium heat. Remove sausages from pan.
Slice sausages into chunks.
Add onion, green pepper and garlic to pan, and cook till onion is transparent. Add undrained tomatoes, wine or water, stock cube, kidney beans, chili powder, cumin, herbs and sliced mushrooms.
Bring to the boil. Reduce heat. Simmer uncovered for 15 minutes or until sauce thickens slightly.
Return sausages to pan. Stir in chopped cilantro. Heat through.
HINT
This recipe freezes well for up to 2 months. So why not make a double lot and put half away for a quick meal another time?
Beef Stir Fry
1 pound beef – either topside or round
1 tablespoon lemon juice
1 tablespoon white vinegar
1 tablespoon raw sugar
Half teaspoon curry powder
Half teaspoon cumin
Half teaspoon ground ginger
2 teaspoon Tamari sauce
Half teaspoon paprika
Quarter teaspoon peanut oil
2 tablespoons canola oil
2 onions, diced
2 carrots, chopped
1 red pepper, diced
4 shallots, chopped
1 small vegetable stock cube
2 teaspoons cornflour
1 cup water
Method
Slice beef into thin strips about two inches long. Combine beef strips with next ten ingredients. Cover and marinate several hours or overnight in fridge.
Heat oil in wok or large fry pan. Add beef strips in batches and stir fry till cooked.
Remove from wok.
Add all vegetables, stock cube and cornflour blended with water. Bring to boil, stirring all the time. When mixture has thickened, return beef strips to wok and cook for 1-2 minutes. Serve over rice.
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