I’ve received a few emails requesting specific types of recipes like dairy-free or gluten- free. This week’s recipe is a dairy-free version of mushroom bisque. Traditionally, a bisque is a thick cream soup made with meat or seafood. It can also be cream and pureed vegetables. So, this soup is not technically a bisque. However, I won’t tell if you won’t.
I’m calling this week’s recipe Moroccan-ish Quinoa Salad because I was inspired by the combination of spices used in a Moroccan recipe I saw for a cooked dish. It isn’t exactly a traditional Moroccan recipe but it sure was inspired by one. This is yet another gluten and dairy-free recipe. It also happens to be a very pretty salad because of the different colors of the veggies in it.
While wandering around the Roanoke Historic Market, I happened upon Tim from Rolling Meadows Farms selling Daikon radishes he had picked the day before. Local radishes grown without pesticides were certainly appealing.
He told me that these were the smaller, spring version. I took some home and decided that their natural slight spiciness and crunch would lend itself well to a cole slaw. Back to the market I went the next day and bought North Carolina-grown green cabbage from Sumdat Farms.