I love crispy tofu and I love peanut butter. Enter a savory, Thai-inspired dish with both, made grain-free by using “riced” broccoli and cauliflower in place of traditional white rice. To me, this is comfort food at it’s finest, perfect for dark or cold winter days when I’m craving something rich and savory, yet wholesome. While this type of “rice” isn’t considered low-FODMAP, I can tolerate small amounts of both every so often, as is present in this dish. But please assess your own tolerances and adapt using regular rice instead if needed (see note below).
I recently read a wonderfully interesting book about the plants, spirits, and rituals at the origins of Yuletide, or Christmas. In it, I was introduced to a host of Christmas traditions and foods, most of which originated in Scandinavia, Germany, and other surrounding countries. One such recipe was Springerle cookies, German anise cookies, which are made during the Christmas week. While these cookies are typically made with wheat flour, powdered sugar, and embossed with various designs using wooden molds, I have Paleo-fied the recipe and used cookie cutters instead. For those of us unable to eat the traditional version, these anise cookies will certainly lighten up your heart and home this Christmastime!
When I go to Indian restaurants, I always look to see if there is a kofta dish on the menu. It is rich, creamy, savory, and oh-so-delicious. Kofta can be made from a variety of ingredients and all different types of vegetables depending on the flavor you want. This is a relatively simply kofta recipe (made of potatoes and cashews) and I’ve paired it with a hearty tomato curry sauce. Enjoy!
Rusks were one of the first tasty treats I was introduced to in South Africa. The impossibly hard, crunchy and crumbly, sweet little cookie-like biscuits, similar to biscotti, paired beautifully with rooibos tea or coffee and softened when dunked. I sure ate my fill of them! While buttermilk rusks are the standard version, you can find all different types of rusks in the stores. My favorites were muesli, or heath, rusks since they had nuts, seeds, and dried fruit in them. During my time in South Africa, I began to deal with GI issues. It eventually meant that traditional wheat rusks were off the table. After returning from South Africa I was determined to create a grain-free, dairy-free “muesli” version, so I could still enjoy them in the mornings with my tea or coffee. So here is my version!
If you’re not Indian, you probably have Indian food for lunch or dinner rather than breakfast, but it is certainly no less delicious! This is my Indian version of “scrambled eggs and toast” with heightening flavors and spices to kick-start your day. The eggs are paired with my delicious paleo version of roti (the most delicious bread in existence) for a scrumptious, filling breakfast. Honestly, you could also have this for lunch or dinner if you can’t bring yourself to enjoy this first thing in the morning.
In British-influenced countries, scones take on a US biscuit appearance and flavor. They are less sweet or savory and usually topped with butter, cream, or jam. This is my savory interpretation of a British-syle scone, crumbly and savory. At the bottom, I’ve provided some other savory variations.
In the United States, scones are like sweet, soft pastries with dried fruit or nuts baked inside. This version represents the American scone, with sweetness baked right inside. At the bottom, I’ve provided some other variations.
One of the most iconic South African dishes is bobotie, a spiced, minced meat dish baked with an egg-based topping. It’s generally considered a Cape Malay dish, although the exact origins of the recipe are unknown. Since this dish is so tasty, I had to make a vegetarian version. The trick here is to use spiced crumbled tofu to mimic the minced meat.