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 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 CookMay 3, 2018

Silky Smooth Vegan Hollandaise


Hollandaise is probably the first thing I ever made as a child. I loved it. My mother made it only few times a year, and I thought it was the best thing ever. Hollandaise is what my mother used to introduce us to artichokes when
0   |  Read more
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 at their best starting in December and going through April. 
0   |  Read more
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 
0   |  Read more
The Noil CookApril 29, 2018

Springtime Fresh Garlic Stock


 I started making this springtime fresh garlic stock for the Springtime Fresh Garlic Soup.  It is an excellent choice instead of water in sauces, stews, grain and rice pilafs and other soups. Springtime fresh garlic stock  has a deep, but mellow and  
0   |  Read more
The Noil CookOctober 1, 2017

Chile Bean Chili


Peppers take the front stage for the Chile Bean 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 assortment of ingredients
0   |  Read more
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
0   |  Read more
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 
0   |  Read more
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
0   |  Read more
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 
0   |  Read more
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
0   |  Read more
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 another (even when its just the two of us). If you already have the “Olivaise” 
0   |  Read more
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 
0   |  Read more
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
0   |  Read more
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
0   |  Read more
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
0   |  Read more
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,
0   |  Read more
The Noil CookNovember 20, 2017

Cooking Dried Chickpeas and the Resulting Chickpea Stock


More than any other bean, cooking dried chickpeas, also called garbanzo beans, taste so much better than canned or jarred and about at one quarter the price. One pound of dried chickpeas cooks up to 
0   |  Read more
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 
0   |  Read more
The Noil CookSeptember 15, 2017

Corn Soup with Red Pepper and Chickpeas


The inspiration for this corn soup with red peppers came from a Farmer’s Market visit towards the end of September a couple years ago; the corn was piled high and several varieties of peppers were all ripened to their natural 
0   |  Read more
The Noil CookAugust 29, 2017

Garden Salsa Fresca


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 in every restaurant without even asking for it. While in Mexico, I started making it at
0   |  Read more
The Noil CookSeptember 22, 2017

Early Fall Corn Chowder


This 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 the weather has cooled off giving a big welcome to hearty soups like this one. I add a jalapeño for a 
0   |  Read more
The Noil CookSeptember 1, 2017

Tangy Bites


The texture and taste of tangy tofu bites are reminiscent of Feta 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
0   |  Read more
The Noil CookAugust 29, 2017

Peach-Ginger Dressing


This is definitely my new favorite dressing. Initially created for and inspired by the Asian Herb and Noodle Dish, it’s also good on other noodle dishes, green salads and as a drizzle for vegetables and dip for fresh spring rolls. The peaches 
0   |  Read more
The Noil CookAugust 29, 2017

Asian Herbs and Noodles


The vibrant Asian herbs used in this noodle dish each have a distinct flavor and compliment each other. The broad leafed herb with a purple underside called Perilla has a flavor with notes of anise, mint, clove, it could almost be it’s own 
0   |  Read more
The Noil CookSeptember 7, 2017

Spice-Infused Cashews


Spice-infused cashews add a zesty crunch to a salad, fresh Spring fava beans, and pasta dishes. The spice-infused nuts can be roasted whole or chopped and used as is or, and can be ground further after roasting to make a salt-free sprinkle
0   |  Read more
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 days and evenings –and we are definitely getting our share of those this year here in Sacramento. This salad
0   |  Read more
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 
0   |  Read more
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
0   |  Read more
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
0   |  Read more

Privacy Preference Center

Google Analytics

We utilize Google Analytics to track visitors to our Web site. We see how many visitors we have over a particular time paeriod. We see how may of our visitors on are cell phones versus desktops. We track how people move through our site which pages are popular, and which pages might need some work. Our intent here is to be a better internet contributor.

Google Analytics

Close your account?

Your account will be closed and all data will be permanently deleted and cannot be recovered. Are you sure?