The Noil Kitchen | Dishes



The Noil Kitchen creates vibrant oil-free whole foods, plant-based dishes. Ingredients for dishes are primarily whole foods; starchy and non-starchy vegetables, grains, legumes, and fruits with a few minimally processed ingredients. All dishes are, oil-free, sugar-free, and completely vegan, meaning there is no animal products used ever. Many dishes are naturally SOS free (sugar-free, oil-free and salt-free) or there is an option which makes the dish easily adaptable to being salt-free. See our articles section for more information on dietary choices.

The Noil CookSeptember 22, 2017

Early Fall Corn Chowder (Oil-free & Vegan)


This vegan corn chowder is all about the corn, which makes September through October a great time to enjoy it. The corn is still coming in strong and 
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The Noil CookAugust 22, 2017

Cool Cucumber & Peppermint Salad


Stay cool with this refreshing cucumber and peppermint salad. It is just the right thing on those extra hot summer and early fall days and evenings—and we definitely get our share of 
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The Noil CookAugust 4, 2018

Castelvetrano Olive, Tomato & Noodle Salad (Oil-free Vegan)


 Served at room temperature, this Italian inspired Castelvetrano Olive, Tomato & Noodle Salad hits all the flavor notes: sweet and tartness from the tomatoes, sour tartness from the
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The Noil CookJuly 21, 2018

Bright Summer Oil-free Tomato Salad Dressing


With just four ingredients, this bright summer oil-free tomato salad dressing is a perfect for Mediterranean style green salads, noodle dishes, used as marinades for vegetables and drizzled on 
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The Noil CookAugust 29, 2017

Garden Salsa Fresca (Naturally SOS Free)


The first time I had salsa fresca was in a small town in Jalisco, Mexico and I thought it was the best thing ever. It was brought to tables along with tortilla chips in every restaurant without even asking for it. 
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The Noil CookJuly 18, 2018

Red Pepper, Chickpea & Corn Soup


 The inspiration for this red pepper corn soup came from a Farmer’s Market visit about three years ago during the summer in late July. Yellow corn was piled high and several varieties of peppers were all 
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The Noil CookJune 5, 2018

Asian Herbs & Noodles


The vibrant herbs used in this Asian herbs & noodles dish each have a distinct flavor and compliment each other. All three herbs are members of the mint (Lamiaceae) family. The broad leafed herb with
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The Noil CookJune 6, 2018

Peach-Ginger Dressing


Peach-ginger dressing is definitely one of my favorite dressings during the summer and early fall months when peaches and nectarines are in season. Since focusing on a whole foods,
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The Noil CookOctober 6, 2017

Light & Crispy Oil-Free Tortilla Chips


Light and crispy! This method of making oil-free tortilla chips gives the best results for both taste and texture. I have experimented with other methods of making oil-free tortillas, but this one definitely is the winner. Without the oil, that
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The Noil CookOctober 1, 2017

Chile Bean Chili (Oil-free Vegan Chili)


Peppers take the front stage for this oil-free vegan chili. A mix of sweet and piquant peppers, fresh and dried, this chili is all about the chile peppers. Chili is one of our favorite dishes and I make it year round in many ways with an variety of ingredients
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The Noil CookMay 3, 2018

Silky Smooth Vegan Hollandaise


I was on a quest to create an oil-free vegan hollandaise, even if I only make it a few times in a year. Hollandaise is probably the first thing I ever made as a child. I loved it. My mother made it 
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The Noil CookJanuary 15, 2018

Whole Orange Balsamic Arugula Salad


Bright orange citrus, vibrant green peppery arugula, crisp refreshing romaine, the bite of red onion . . . what a great combination. Winter brings bright citrus, and navel oranges are 
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The Noil CookMay 1, 2018

Springtime Fresh Garlic Soup


The concept behind this Springtime Fresh Garlic Soup is to embrace and concentrate the flavor of fresh spring garlic you can only get in the spring. It can be found at local farmers markets starting usually mid to late April through 
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The Noil CookApril 29, 2018

Springtime Fresh Garlic Stock


 I started making this springtime fresh garlic stock for the Springtime Fresh Garlic Soup.The flavor is so good that I use it in other dishes too. It is an excellent choice instead of water in sauces, stews, pilafs and other soups.
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The Noil CookNovember 20, 2017

Cooking Dried Chickpeas & the Resulting Chickpea Stock


More than any other bean, cooking dried chickpeas at home, taste so much better than canned or jarred and about at one quarter the price. One pound of dried chickpeas cooks up to 
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The Noil CookMarch 17, 2018

Mirepoix Vegetable Stock


Homemade vegetable stock is easy to make and a great way of adding lots of flavor and more nutrients to your dishes. Vegetable stock can be used in place of water in most recipes. Mirepoix vegetable stock, as the name suggests, starts with the traditional 
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The Noil CookDecember 15, 2017

Creamy Almond Ricotta


Creamy Almond Ricotta is a really good spread on bread and has lots of uses in dishes like lasagnas, pastas and my favorite—on pizza. It can be dressed up a little too with toasted almonds, a hit of grated nutmeg, lemon zest
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The Noil CookDecember 13, 2017

Swiss Chard & Creamy Almond Ricotta Pizza


Swiss Chard & Creamy Almond Ricotta Pizza is such a fun way of eating Swiss chard. It may also be an inviting way to introduce Swiss chard to the kiddos, those who haven’t had Swiss chard 
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The Noil CookDecember 20, 2017

Fat-Free Golden Mashed Potatoes


These fat-free golden mashed potatoes are as pretty on the plate as they taste and no need for an electric mixer. A balloon whisk and the pan the potatoes are cooked in will do the trick and ready to serve in 30 minutes. Watch the video below
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The Noil CookOctober 10, 2017

Romaine Salad Boats


This crispy romaine lettuce salad dish makes a great appetizer as well as a dinner salad. I always see eyes get big when I bring this platter out and often have to make
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The Noil CookDecember 13, 2017

Swiss Chard & Persimmon Sautée


Swiss chard is at its best in the fall and winter months. It has a full flavor, naturally salty, a little peppery, slight sweetness and and a touch of bitter, so good. In the warmer months Swiss chard can be more bitter and less of the 
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The Noil CookDecember 4, 2017

Red Lentil Soup with Carrot and Ginger


An elegant first course in a cup or a hearty satisfying main course in a bowl, you can go either way with this red lentil soup. Red lentils, carrots and ginger are the main players and with a few spices, this soup is surprisingly flavorful. The instructions
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The Noil CookNovember 20, 2017

Moroccan Inspired Warm-Spiced Chickpeas


Warm spices, golden nutty chickpeas, bright red sauce, this dish feels like and makes a really good celebration dish, but is quick enough to enjoy anytime. This Moroccan inspired combination of spices includes cinnamon, cumin, coriander, turmeric,
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The Noil CookOctober 26, 2017

Oil-Free Spiced and Roasted Sweet Potatoes


 Oil-free spiced and roasted sweet potatoes are delicious; roasting caramelizes the sugars and intensifies the flavors of the sweet potatoes and without the added fat that oil brings. The oil-free technique described below 
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The Noil CookDecember 21, 2017

Oil-free Potato Skin Crisps


This recipe for oil-free potato skin crisps is great for when you have already peeled potatoes for another dish.  Lots of flavor and nutrients come from the skins, so its a wonderful way of saving the peels. Potato skin crisps are
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The Noil CookSeptember 1, 2017

Tangy Bites


The texture and taste of tangy tofu bites are reminiscent of feta and queso fresco from the past. They are definitely their own thing though. Primarily I add to salads as pictured above on the“Romaine Salad Boats.” They also make a garnish to
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The Noil CookNovember 20, 2017

Saffron and Lemon Infused Basmati Rice


Saffron and lemon infused basmati rice makes a wonderful accompaniment for curries, bean dishes, grilled or steamed vegetables like broccoli, and asparagus. I just love it with the Moroccan inspired warm-spiced chickpea dish. The color is so beautiful
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The Noil CookSeptember 7, 2017

Salt-free Cashew Spice Blend


Salt-free cashew spice blend is a sprinkle that adds a zesty crunch and flavor blast to salads, pasta dishes, soups, and on vegetables. Initially, I came up with this cashew sprinkle to replace
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The Noil CookOctober 10, 2017

“Olivaise” Oil-free Vegan Mayonnaise


I came up with “Olivaise” as an oil-free vegan mayonnaise for my husband who loves sandwiches and needed an oil-free version. Olivaise has a full and bright flavor from the garlic and citrus, the right viscosity from the tofu and the 
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The Noil CookSeptember 1, 2017

Onion Garlic Blend


The onion garlic blend is used to add depth to savory recipes and flavor boost to some dishes. The garlic adds pungency and the onion rounds it out with a natural slight sweetness. Either a spice grinder (see #1 below) or a
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The Noil CookAugust 24, 2017

Cashew Milk


Cashew milk has a naturally sweet full flavor and good for any dish that needs a non-dairy milk. Cashew milk is great for cream sauces because it reduces evenly and consistently. The water to cashew ratio can be adjusted as
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