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Dairy Free Superbowl Snacks
Easy Dairy-Free Banana Nutbutter Oatmeal
Easy Dairy-Free Banana Nutbutter Oatmeal
Makes one large bowl of oatmeal. (This is very filling so I split it with my son.)
½ cup old fashioned oats
1 cup almond milk (any non-dairy milk will work)
pinch of salt
1 tablespoon nut butter (peanut and almond butter work fantastic)
¼ cup raisins
half banana, sliced
sprinkle of cinnamon
sprinkle of sliced almonds
Mix your oats and milk in a tall 2 cup bowl (a shallow bowl will result in a mess in your microwave). Microwave for five minutes on 50% power. The power is important, because if you microwave on high you will end up with oatmeal everywhere but in the bowl. Keep an eye on it toward the end of the cook time.
Once cooked, add in your nut butter, cinnamon, and raisins, and give it a good stir. Let it sit for a minute or two to allow the butter and raisins to soften. You can add in a bit more milk if your oats are on the drier side. Top with your sliced bananas and almonds, and sprinkle with a bit more cinnamon if you'd like.
Nutrition facts should be considered an estimate and were calculated as two servings for this recipe, using organic peanut butter. The numbers will change depending on which nut butter you use, and the amount of almonds you top it with.
Healthier Dairy-Free Pumpkin Muffins
No other flavor quite suits the autumn season in New England as much as pumpkin. August starts to wind down, the air starts to get crisp, and leaves hint that change is around the corner. This is when many of us find ourselves yearning for the comfort of fall flavors, none quite as popular as the infamous pumpkin spice. I begin cooking up all sorts of pumpkin treats; pumpkin bread pudding, pumpkin oatmeal, pumpkin coffee. But none of these delicious fall favorites are quite as popular with my family as these dairy-free pumpkin muffins.
These muffins are just simply delicious. They're bursting with the warmness of fall spices, a wealth of pumpkin flavor, and the sweet hint of real maple syrup. The crumb is soft and moist, with a cake-like texture that makes for the perfect muffin.
To make the muffins you only need a few minutes of preparation, one bowl, and a handful of pantry staples. The recipe can make either 30 muffins, or 12 muffins and a loaf of pumpkin bread. This is great if you like to prep ahead or batch cook, and they freeze beautifully. My son loves to have muffins for school snacks, so I usually bake up the 30 muffins and freeze half. They're great to have on hand in a pinch.
The Flour (and gluten-free options)
I've made these muffins successfully with both whole wheat and white all-purpose flour. Both options produce a delicious muffin, but I prefer the results from the white flour. It makes for a lighter, more tender texture, where the whole wheat flour results in a healthier but more dense muffin. If you need to make these gluten-free, I recommend the gluten-free 1-to-1 baking flour from Bob's Red Mill. Just be sure your gluten-free option contains xanthan gum, or you won't get the right result.
The Pumpkin
Be sure you're using 100% pure pumpkin, NOT pumpkin pie filling. If you aren't sure, the ingredient list should only contain pumpkin. Pumpkin pie filling contains spices and sugar, which will result in a muffin that is over seasoned and much too sweet.
Baking Time
This recipe will make 30 muffins or 12 muffins and a pumpkin loaf. The muffins will take about 25-30 minutes to bake, and about 50-60 minutes for the bread loaf. These are a great addition to your holiday table, and you can use a pretty loaf pan to give it a more elegant look. I've had my eye on this pumpkin loaf pan from Nordic Ware, but I can't quite justify using space in my small kitchen for something I'll use only a few weeks a year. So, this time around I used my wildflower pan. Clearly, I didn't do a proper job of getting my batter into all of the nooks and crannies of my pan for this loaf, but it's pretty nonetheless.
Freezing Leftovers
These freeze wonderfully in both muffin and loaf form. They keep in the freezer for two to three months, and thankfully this won't compromise that delightful moist crumb. Once thawed, I transfer my muffins or loaf to a different container to avoid any additional moisture that may have accumulated in my freezer bag. This will help the muffins last longer and discourage an environment for mold growth.
Dairy Free Pumpkin Muffins
These delicious pumpkin muffins will quickly become a family favorite. Simple to make, great for batch cooking, and the perfect sweet treat all year round. The recipe makes 30 muffins, or 12 muffins and a pumpkin loaf.
Ingredients
- 3 cups white all-purpose flour whole wheat or gluten free 1-to-1 works too
- 1 ½ tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cup sugar
- ½ cup real maple syrup
- 15 ounces 100% pumpkin puree
- 4 medium eggs
- ½ cup avocado oil coconut oil or canola also works
- ½ cup water or dairy free milk of choice
Instructions
- Preheat your oven to 350°F and prepare your muffin tins.
- In a large bowl, mix all of your dry ingredients. In a separate large bowl, whisk together all of your wet ingredients until well combined. Slowly add your dry ingredients to the wet, stirring in a little at a time. Mix well just until moistened and no longer lumpy. Fill each of your muffin cups ¾ full with batter.
- Bake the muffins for about 25 or 30 minutes. For the loaf, baking will take about 50 minutes to one hour.
Nutrition
Calories: 140kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 199mgPotassium: 95mgFiber: 2gSugar: 14gVitamin A: 2240IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
Dining out Dairy-Free at Seasons 52
We recently had a birthday dinner at a great restaurant called Seasons 52. The restaurant is a nationwide grill and wine bar restaurant that focuses on fresh, seasonal foods. Everything on the menu is under 475 calories, and the lactose/dairy-sensitive menu has a fantastic amount of options. They also offer gluten sensitive, sodium friendly, vegetarian, and vegan menus. Pretty impressive!
The ambiance and decor were hip and classy, and the bar had a very cool atmosphere. There is also a piano right in the center of the bar, with a player strumming away live music. The kitchen was open to the dining room, where we could all watch the chefs bustling around. The little guy loved watching the food being prepared, especially when he caught a glimpse of flames from the grill.
Here's what the little one got to enjoy on our visit:
For juice, Seasons offered orange and cranberry. I was surprised they didn't carry apple considering they do have a kids menu, but the little guy was more than happy to have orange juice. This is obviously more of an adult restaurant, and has so many dairy-free options that I'm certainly not going to complain about the juice options.
For an appetizer, we started with this flatbread:
The bread was very thin and crisp, almost cracker like. It was topped with a light marinara that the little one really liked.
For his meal, our guy had a bowl of pasta with broccolini, that was tossed with olive oil, garlic, and spices:
He ate every bite of his pasta and attempted to lick the bowl after, so I'm pretty sure he enjoyed it. This had a nice, light garlic flavor to it, and the pasta and broccolini were cooked perfectly.
For dessert, the only dairy-free option was a small dish of fresh mixed berries. However, the little guy was thrilled with this, and I was thrilled because it's a great healthy option.
Overall we really enjoyed our visit to Seasons 52. Some things to note:
- We were a party of 7 on a busy Saturday night, at prime meal time. Normally I would only dine out with food allergies during a bit slower time (say 4), but this is what worked for the group.
- My son also has a soy allergy, and I think this threw the waiter a bit off. Again, it was quite busy, so we weren't his only customers.
- The dairy free menu doesn't have kid's options. Although this is definitely a restaurant more for adults, they do offer a kids menu but none of the options were dairy-free.
- The men are heartier eaters, and weren't very impressed with the portion sizes. However, this is a restaurant known for healthier options and offerings, so no one should be expecting mile-high piled plates of food.
I'm excited to try the restaurant again, but next time I will be sure to go at a quieter time of day. I feel the staff need more time to understand the allergies, and speak with the chefs about the best options. If you're only dealing with a dairy allergy, then the dairy-free menu has many options to choose from. This is the Winter 2014 menu from our location, in Burlington, MA. Impressive, right?
We loved the food, the cocktails and wine list were impressive, and the fact that they have so many dairy-free options made this restaurant a big hit with us. You can visit their site to see if there's a Seasons 52 near you: https://www.seasons52.com/
Dairy-Free Eggnog Dutch Baby
Dairy -Free Eggnog Dutch Baby
serves 4
2 eggs
½ cup dairy-free Eggnog (I use this one from So Delicious)
½ sifted cup flour
a pinch of nutmeg
a pinch of salt
2 tablespoons dairy-free butter (I like Earth Balance)
2 tablespoons powdered sugar
Heat a 10 inch cast iron skillet in your oven on 425°F.
Whisk your eggs in a medium sized bowl until they are light and start to foam (about two minutes). Slowly stir in your milk, sifted flour, nutmeg and salt. When your skillet is heated, carefully take it out of the oven, and add your butter. Make sure to evenly melt it across the pan, and up the sides a bit.
Pour the batter into the skillet, and bake for about 12 minutes, until golden and puffy. Dust with your powdered sugar as soon as it comes out of the oven. Serve with fresh fruit, preserves, or a bit of apple butter.
Slow Cooker Italian Chicken
Makes 8 Servings (about 1 ¾ cup per serving)
2 green bell peppers, chopped into bite sized pieces
10 oz baby bella mushrooms, sliced
4 cloves garlic, minced
1 onion, diced
3 pounds boneless, skinless chicken thighs (any boneless chicken will work)
2 (28 oz) cans of crushed tomatoes
6 oz tomato paste
bay leaf
½ teaspoon dried oregano
1 tablespoon fresh basil, finely chopped
splash or two of wine (optional. I like red)
salt and pepper to taste
Add all of the ingredients to your slow cooker and give it a big stir. Cook on low for 8 eight hours, and taste for seasoning. Salt and pepper as needed. You can shred the chicken if you'd like, or leave it as is.
This is great served over pasta, rice, polenta, or spaghetti squash! I like to serve half and freeze the other half.
*nutrition information calculated using CalorieCount and should be regarded as an estimate. Does not include wine.
CocoWhip from So Delicious Dairy Free
I've been waiting for someone to make a dairy-free Cool Whip alternative for years, and finally it's been done! So Delicious is at it again with this Coconut Whipped Topping, and it is TASTY. Fluffy, sweet, and creamy, this CocoWhip is the perfect topping for your favorite desserts. We loved it on pie and our dessert coffees (like this Pumpkin Café au Lait). I'm definitely going to try this in an icebox cake, and a few other no-bake desserts.
Both the regular and light version of Cocowhip have a slightly vanilla flavor, with a hint of coconut. Like other whipped toppings, this one does melt when put on hot desserts. The ingredients on the package are: water, organic tapioca syrup, organic dried cane syrup, organic coconut oil, pea protein, organic sunflower lecithin, guar gum, , natural flavors, xanthan gum.
Note: Always check the packaging ingredients when you buy, as recipes and ingredients may change.
You can learn more about dairy free products from So Delicious right here.
Five Favorite Things
Here are my 5 favorite things for this week:
Pumpkin Spice Coconut Milk From So Delicious Dairy Free
I am definitely on the pumpkin bandwagon, especially during the Thanksgiving season. This pumpkin beverage from So Delicious is perfect in baked goods, on it's own, and even in coffee, like my Pumpkin Spice Café au Lait. Use the store finder to find some near you.
Say whaaaaat?! I know it may sound strange, but this is a fun snack idea that the kids and adults will enjoy. I've made two versions of this: one for the little guy, topped with peanut butter and raisins, and one for myself, topped with almond butter, chopped almonds and shaved dark chocolate.
I was introduced to these bento style lunchboxes by Keeley McGuire's website, and my son loves them. They're easy for little one's to open, and have no BPA, PVC, or phthalates. The three different compartments make it fun to pack Lunchable-style meals, and the little guy loves the different colored lids. They come in a set of 4, and are safe for the microwave, dishwasher, and freezer. You can get them here on Amazon.
YumEarth Organic Lollipops and Gummy Bears
Halloween can be a challenging holiday for a kid with food allergies. My little one told everyone he encountered while trick-or-treating that he was allergic to milk. Although I was proud of his awareness, this resulted in a bag filled much less than his fellow trick-or-treaters. Thankfully I was prepared with a bag of safe treats for him to feel included. My favorite safe treats that I always have on hand are from YumEarth Organics. They're organic, free of food dyes, Gluten Free, Peanut Free, Tree Nut Free, Dairy Free, Egg Free, Shellfish Free, Soy Free, and Wheat Free. The best part is that they actually taste really good! We always have the gummy bears and lollipops on hand, and these were a great treat for the little guy on Halloween.
This recipe for Easy Slow Roasted Chicken
I admit this photo does the bird no justice, but this recipe is my FAVORITE for roasted chicken. Everyone I cook this for raves about it. It's simple to prepare, requires no attention while it's roasting, and makes a seriously juicy chicken. Get the recipe here.
Dairy-Free Pumpkin Spice Café au lait
½ cup So Delicious Dairy Free Pumpkin Spice Coconut Milk
2 shots of hot espresso or strong coffee (about ½ cup)
CocoWhip for topping (optional)
Pumpkin Spice for garnish
Cinnamon Stick for garnish
Add the Pumpkin Spice Coconut Milk to a microwave safe mug, and heat until hot (mine started from room temp and was hot after a minute and a half). Add in your espresso, and top with a dollop of Cocowhip, cinnamon stick, and a sprinkle of pumpkin spice. Enjoy hot.
So Delicious Coconut Milk Holiday Flavors
I can't tell you how excited I was to learn that So Delicious is now offering holiday flavors. I'm a total sucker for anything pumpkin, and I can't go a holiday season without some good ol' Nog. When it gets cold here in New England, hot cocoa is an absolute must, and what's better that chocolate and mint? As usual, the brand hit a home run with these delicious products!
The pumpkin spice was spot on for this season. It's great hot or warm, and I loved it in my Café au lait. I topped it here with some So Delicious CocoWhip, cinnamon, and a cinnamon stick. Fantastic.
Find these tasty holiday favorites by visiting the So Delicious Website.
Five Favorite Things
Five of My Favorite Things From This Past Week
Gooey Pumpkin Spice Latte Chocolate Pudding Cake from Oh She Glows
I think just one look at the photo of this cake says it all. I'm a big fan of Angela's site and recipes, but this one takes the cake. ha!
35+ Gluten-Free, Dairy-Free Freezer Meals from The Humbled Homemaker
I always think about preparing freezer meals to make weeknight cooking easier, but I never seem to set aside the time to do it. This list is full of great ideas, and might actually get me prepping.
Make Your Own Instant Noodles from Serious Eats
With the cold weather on the way, I love a bowl of hot soup, and our little guy always loves a bowl of noodles. This is a great idea for easy meal prepping, and for Mom and Dad's weekday lunches.
The Daiya Grilled Cheese Cookbook from Daiya Foods
Who doesn't love grilled cheese?! Daiya is the favorite dairy-free cheese in our house, and these recipes go well beyond just bread and a slice. Most of these are a bit gourmet and "grown up" for the little ones, but I guarantee they'll have you drooling.
Becky Basalone - The woman who started the Teal Pumpkin Project
Halloween is always a struggle for kids with food allergies, and the Teal Pumpkin Project was a great way to help these little ones feel included. Becky Basalone came up with the idea two years ago to encourage people to hand out non-food items, and it has since become a national movement. She's a great inspiration, and an example of how acting on an idea can raise awareness and create change. Cheers to you, Becky!
Holiday Treats from So Delicious Dairy Free
Well, our friends over at So Delicious Dairy Free have done it again. In addition to all of the tasty, milk free products they already offer, they're now also offering these fun holiday treats! Through October you can find these Autumn themed Pumpkin Spice and Candy Corn ice cream bars at Whole Foods Market (while supplies last). My little one loved the Candy Corn treats, and I was a big fan of the Pumpkin Spice. It was like eating a delicious piece of pumpkin cheesecake on a stick; creamy and decadent with the perfect amount of sweetness and spice . So. Dang. Delicious.
Each bar has 120 calories or less, 5 grams of fiber, are made with organic coconuts, AND are Certified Gluten Free! The Candy Corn bars also have 110% of the daily recommendation of Vitamin C. That's pretty impressive for "ice cream" this good, let alone the fact that all of So Delicious products are 100% plant based, and free of hormones, antibiotics, dairy, eggs, and cholesterol.
You can find out more about So Delicious products on their website, and find these fun fall treats at Whole Foods Market.
Make sure to keep an eye out for Peppermint Star and Snowman treats too, available through January!
Easy Milk Free Lunch with Dr. Praeger's Broccoli Littles
Lately I've been feeling like we've been in a bit of lunch rut. My little guy requests Sunbutter and jelly sandwiches daily, but I'm always trying to get him to try something different. Today I tried something new for lunch, using these fun Broccoli Littles from Dr Praeger's. They say we eat with our eyes first, and I think that's especially true for kids. These Littles are fun because they come in star, dinosaur, and little people shapes. Not only are they fun to look at, but it gets a serving of vegetables in without a fight, and they taste great too.
For this milk free lunch, I used:
Four Broccoli Littles from Dr. Praeger's (They cook quickly: 450°F for about four minutes per side)
Half of an organic Chicken Apple Sausage (which I pan fried)
some cucumber, cut into matchsticks
yellow bell pepper, cut into sun shapes
some watermelon, cut into star and sun shapes
Everything was room temp by the time lunch time came around, but since the bites and sausage were cooked I didn't worry too much about it. It was a big hit with the little guy, and all of his friends thought the shapes were super cool!
Read more about Dr. Praeger's and the Broccoli Littles right here.
Skillet Lemon Chicken
It's still not quite fall here in New England, which means I'm not ready to turn on my oven and let go of summer just yet. This is a great, easy recipe that can be prepared in about 30 minutes, and both the kids and adults will gobble it up. You can double the sauce if you'd like, and serve over angel hair for a fresh, Italian dinner.
Dairy-Free Skillet Lemon Chicken
serves 4
4 thinly sliced boneless, skinless chicken breasts
¼ cup flour
3 or 4 cloves of garlic, peeled and minced
2 Tablespoons olive oil
the juice of half a small lemon, and lemon slices for garnish
1 ½ cups chicken stock (I use unsalted, and season to my taste)
⅛ teaspoon dried thyme
fresh parsley for garnish
salt and pepper to taste
cornstarch and water for thickening
Put your flour in a shallow dish, add the thyme, and combine. Heat your oil in a nonstick skillet over medium heat. Season the chicken with salt and pepper to your taste, and lightly coat with flour. Add your chicken to the pan, and brown, about 4 minutes per side. Set your chicken aside on a plate and cover to keep warm.
To your skillet, add your garlic, stirring constantly, for about 1 minute. Add the lemon juice and chicken stock, and bring to a simmer. Add the chicken back to the pan, and continue cooking until the chicken is cooked through (about ten minutes. The internal temperature should read 165°F).
Remove your chicken and place on a platter, covering to keep warm. Make a cornstarch slurry (learn how here), and whisk in a bit at a time while sauce is at a low simmer. Continue to stir for a few minutes, adding slurry until the sauce is thickened to your liking. Taste for seasoning, add salt and pepper to taste, pour over chicken and garnish with lemon slices and parsley.
Nutrition information for this recipe was calculated using unsalted chicken stock. Adding salt or using salted stock will change nutritional data. This nutritional information should be regarded as an estimation.
Earth Balance Boxed Mac & Cheese And A Giveaway
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Earth Balance is a favorite brand in our house, so when we heard they were coming out with dairy-free, boxed mac & cheese, we couldn't have been happier! Managing my little one's food allergy means lots of time spent in the kitchen, so a fun convenience food like this is a welcome treat in our house.
We're all probably pretty familiar with that mac & cheese that Mom used to make for us...you know,that one that comes in the blue box. This Vegan version is made without all the dairy and yellow dyes, yet tastes surprisingly similar to that mac and cheese we're all familiar with. The prep work is the same; boil the pasta, drain, mix cheese packet with Earth Balance Buttery Spread and your favorite dairy free milk, combine everything, and WAH-LAH! Mac and cheese! I should note that this bowl of mac had been sitting for a few minutes before I got to take my photo, which is why it doesn't look as "saucy".
I only had the opportunity to photograph the cheddar flavor, because the white cheddar was eaten before I got the chance. I really liked both flavors, but my little one preferred the regular cheddar. For a quick weeknight meal, paired with a hearty side of fresh vegetables, the kids will love it and mom will get a little break in the kitchen.
MilkFreeMom loves this Mac & Cheese so much, we want to give you a box of each flavor! Enter below for a chance to win, and don't forget to tell your Milk Free Friends.
Check out the website for Earth Balance to learn about all of their awesome products and where you can find them in your area.
One thing to note about these is that the nutrition information on the packaging does not take into account the data from the buttery spread or milks:
photo, nutritional info and ingredients courtesy of Earth Balance's website.
FoMu Premium Alternative Ice Cream
I'm always excited to try new dairy-free ice creams, especially if it's described as having a "creamy, gelato-like consistency". When I received pints of FoMu ice cream to sample, I have to admit that I was expecting just another average, coconut milk ice cream. Boy was I wrong. If you're looking to impress some of your dairy-free friends, or sway someone into living a dairy-free lifestyle, then this is the ice cream to do the job.
All FoMu ice creams are 100% plant based, kosher, made from scratch, and produced with locally sourced ingredients and products from the Boston area . The consistency and taste of these ice creams is impressive, but even more impressive are some of the artisanal flavors that the company offers, such as Cardamom Pistachio, Espresso Bean, Mango Habernero, and Thai Chili Peanut.
The first flavor I tried was the Cherry Amaretto, which also happens to be my favorite. This ice cream leaves no hint of coconut flavor, and is loaded with huge pieces of cherry. The amaretto flavor is perfectly balanced; not too over-powering and just bold and nutty enough.
The next flavor I tried was Cookies & Cream. This was my little one's favorite, not surprisingly. This creamy, coconut-based ice cream is loaded with chunks of house made cookies, which they adorably named "FoReos".
This was what FoMu calls "Banoffee Pie", and it is flavorful and fun. Banana, toffee flavored ice cream is mixed with dark chocolate chips and pieces of graham cracker.
The Salty Caramel flavor is toasty, salty, sweet, and deliciously creamy. This would be amazing on top of one my Vegan Brownie Bites.
Check out FoMu's website for the other amazing flavors that they offer, and to order a few pints for yourself!
Skillet Chicken Broccoli & Pasta
Serves 6
1 lb boneless skinless chicken breast, cut into bite sized chunks
a tablespoon or two of olive oil
½ yellow onion, diced
3 or 4 cloves of garlic, minced
½ lb pasta (I used elbows)
2 ¾ cup chicken stock
small head of broccoli
juice of 1 lemon
red pepper flakes (optional, for the adults)
nutritional yeast (optional)
Heat about a tablespoon of olive oil in a large skillet over medium heat. Season your chicken with salt and pepper and add to the pan. Brown your chicken on all sides, adding more oil if needed, but don't cook it all the way through. Once it's browned, set the chicken aside on a plate, and add your onions to the pan. Cook the onions for four or five minutes, until they become soft. Add your garlic, and cook for about a minute, just until it starts to become fragrant. Add in your pasta, chicken and two cups of the stock. Give it a good stir, cover, and lower the heat to a simmer for about 8 minutes or until your pasta is just about cooked through. Stir occasionally to be sure the pasta doesn't stick to the pan, and add more stock if you need to. When the pasta is cooked, add in your broccoli, lemon juice and about ¾ cup more stock. Cover and cook for three or four minutes, until your broccoli is cooked but still crunchy. At this point you can stir in your nutritional yeast and pepper if you're using them. I like to also garnish with fresh parsley and the zest from the lemon.
You can also make a citrus version, like this one here.
Oat Milk Smoothie with Peach, Mango, and Kale
My son's favorite dairy-free milk is Oat Milk beverage from Pacific Foods, so I was thrilled to receive some samples of their new 8 oz cartons! These are great for packing lunches and traveling, and are also convenient for stocking our preschooler's "grab 'n go bin" (one bin in the fridge designated for his special foods that he can help himself to).
We love smoothies in our house, and the oat milk from Pacific Foods makes a great base. It has calcium and vitamin D that my son isn't getting from dairy, and the flavor blends great with pretty much anything you add to it. For this smoothie he wanted to use a mango and a peach we had, and of course I threw in the kale to sneak in an extra serving of veggies for the day.
Oat Milk Smoothie with Peach, Mango, and Kale
makes two (6 oz) smoothies
8 oz carton Oat Milk Beverage from Pacific Foods
½ cup baby kale (you can add up to one cup if you don't mind the kale flavor)
½ fresh mango
6 slices peach
½ cup ice
Water, if needed to think smoothie to your desired texture
Add all of the ingredients to high powered blender in the order that they are listed. Blend on high for thirty seconds, and enjoy!
What We're Loving Now: Earth Balance Vegan Cheese Squares
Before I was part of a dairy-free family, I often ate Cheez-its. Who didn't, right? My son often points to the Cheez-it box at the grocery store and tells me all about how his friends at preschool love them. Well you can imagine my excitement when I heard that one of our favorite brands was now offering a similar vegan option!
Earth Balance is a staple brand in our household, offering us everything from dairy-free buttery spreads, to popcorn, and now these tasty little vegan cheese crackers. I was more than excited to try these with our preschooler, and as usual we were not disappointed. They taste surprisingly similar to other brands of cheese crackers, and in addition to being dairy-free they are also free of soy. At only 100 calories for 35 crackers, they are a fun snack for the kids, and the adults will love them too.
You can find these vegan cheddar squares now at Whole Foods across the country, and they'll be available at other retail locations August 1st. Find out more right here.
Shortcut Pasta with Meat Sauce (milk & gluten free)
This is a great idea for a quick weeknight dinner that can be on the table in just 30 minutes. It makes great leftovers, which you can freeze and save for later.
Shortcut Pasta with Meat Sauce
serves four
½ pound brown rice pasta (I like Tinkyada)
1 lb ground chicken
½ onion, diced
1 bell pepper, diced (I usually use green but only had yellow in my fridge today, and it was still delicious)
Your favorite 24 ounce jar of marinara (I used Newman's Own Organic)
Salt and pepper to taste
1 teaspoon olive oil
Heat a large skillet over medium heat. Add your oil when the pan is hot, and toss in your onion, pepper and chicken. Cook until the chicken is cooked through, stirring often and breaking up the chicken into small pieces. Add your sauce, give it a good stir, and lower heat to low. Cook for about 30 minutes, stirring often.
While your sauce is cooking, cook your pasta according to packaging directions, drain, and toss with your sauce. Yum!
Easy Vegan Taco Salad
This is an easy salad recipe that can be put together in just minutes, and serve as an entree or side salad. If you have a meat eater in your house, you can top the salad with some grilled chicken or left over taco meat.
Easy Vegan Taco Salad
makes 2 entree sized salads or four sides
2 cups chopped Iceburg lettuce
½ cup corn
½ tomato, diced
½ cup canned black beans, drained and rinsed
¼ cup guacamole (I used a Wholly Guacamole mini 100 calorie cup)
1 or 2 tablespoons of your favorite salsa
A few crushed tortilla chips for topping (I used Garden of Eatin' Blue Corn chips)
Layer your lettuce, tomatoes, corn, and beans in a large bowl. Top with salsa and guacamole and sprinkle with tortilla chips.
Clementine Peach Mango Smoothie
Me and my little guy love smoothies, and typically make one every day. Today he asked if we could make a clementine smoothie, and when he tried it he declared that it was "the best smoothie ever"! I hope that your little one thinks this is the best smoothie ever too.
Clementine Peach Mango Smoothie
makes one smoothie
Recipe created by my 4 ½ year old 🙂
1 large clementine or 2 small, peeled
about ½ cup frozen mango chunks
3 or 4 frozen peach slices
8 oz water
1 cup ice
Add all of your ingredients in your blender, and blend until smooth.
Tonight's Easy Milk Free Meal - Pasta & Chicken sausage
People often ask me for easy Milk Free Meal ideas, so I thought I'd share this super easy dinner I served tonight. I had everything on the table in under 30 minutes.
We started with salad for Mom and Dad, and a bowl of cut veggies for the little guy (basically salad without lettuce or dressing).
I served some Buitoni linguine with a Wegman's organic roasted garlic tomato sauce, and some Al Fresco roasted garlic chicken sausage.
This is a big hit in my house because the little guy LOVES pasta (don't most kids?), Dad likes sausage, and I feel like I'm making everyone happy with a quick dinner that's pretty healthy. It's a win all around.
Tonight's Milk Free Meal - Maple Glazed Salmon with Sweet Potato and Green Beans
This is a simple recipe that requires minimal prep, yet is still fresh and healthy.
Tonight's Milk Free Meal - Maple Glazed Salmon with Sweet Potato and Green Beans
Serves 4
1 lb wild caught sockeye salmon
¼ cup maple syrup
1 tablespoon coconut aminos (if you can have soy, soy sauce will be great in this)
1 clove of garlic, minced
a dash or two of garlic powder
salt and pepper to taste
Preheat oven to 400°F and line a baking sheet with foil.
In a small bowl mix together all ingredients except salmon. Place the salmon on the baking sheet, brush with maple glaze, and bake for about 20 minutes, or until the fish flakes easily.
I served mine with baked sweet potato and green beans. The potato was rubbed with olive oil and kosher salt, and roasted at 400°F for about an hour. I sprinkled a bit of cinnamon, salt, and pepper in the potato, and tossed the beans with some Earth Balance, salt and pepper.
Milk Free Mom's Top Ten Recipes of 2013
Here's a list of Milk Free Mom's 10 most popular recipes of 2013 (#1 being most popular). Wishing you all a safe, happy New Year, and a delicious, milk-free 2014!
10. Vegan Shepherd's Pie
You won't miss the meat in this comforting, filling classic! It's toddler approved, and you can make a double batch for freezing.
9. Slow Cooker Stuffed Cabbage Casserole
A simple crockpot meal that's great for busy weeknights or even for entertaining. Your family and guests will love this, and have no idea you didn't slave over the stove all day to make it.
8. Vegan Mac & Cheese
Every kid (and adult) deserves to eat mac & cheese, and this one makes a big batch of milk-free, cheesy goodness for those of us that can't have the real thing with our mac.
7. Tomato Avocado Salad
This salad is great as a side, on top of tacos, or even alone. My toddler gobbles this up every time I make it.
6. Linguine with Spinach Lemon Pesto
Kids love it because it's pasta, adults love it because the kids are eating spinach. Win!
5. Dairy-Free SpaghettiO's
This is actually a recipe I found over at MSPI Mama's website, which she graciously allowed me to share. I had a craving for this childhood, canned favorite, but when I read the ingredients I decided to make them at home, and milk-free. I was blown away at how much these tasted like the canned version, and they are much healthier!
4. Tropical Lentil Salad
Bright, filling, and so good for you. It's toddler approved, and brings a taste of summer to your palate anytime of year.
3. Spinach Tomato Scramble Sandwich
This recipe is a great example of how simple food can taste amazingly good.
2. Sweet Potato, Black Bean & Spinach Quesadillas
You may read the title of this recipe and think, "Huh? In a quesadilla?". But trust me. It's good. And you won't miss the cheese.
And the most popular recipe of 2013 on MilkFreeMom.com was...
1. Vegan Chocolate Pudding
This recipe speaks for itself. Silky, smooth, and no one will every know it's vegan. Freeze it into pudding pops and the kids will go crazy.
Which MilkFreeMom recipe was your favorite this year?
Turkey Tots with Cranberry Mayo
Kids love chicken nuggets, and this one puts a little spin on the all-time favorite. You can make these using uncooked ground turkey, or use your leftover cooked Thanksgiving turkey. Of course, you can also use ground chicken if you prefer chicken. You can also push the meat mixture through cookie cutters to create fun shapes for your little ones!
Turkey Tots
makes 24 Turkey Tots
1 lb ground turkey
¾ teaspoon garlic powder
½ teaspoon onion powder
¾ cup panko bread crumbs
1 tablespoon nutritional yeast (optional)
¼ teaspoon dried parsley
cooking spray or olive oil
salt and pepper to taste
Preheat your oven to 425°F. Spray a cookie sheet with cooking spray or oil.
In a large bowl, combine the turkey with ½ teaspoon garlic powder, ¼ teaspoon onion powder, and salt and pepper to taste. In a separate shallow dish combine the Panko with the yeast, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and the parsley.
Form your turkey into about 1 ½ inch tots (the size of a chicken nugget), then press into the panko mixture. The mixture will be very soft and delicate to handle. At this point you could freeze the turkey tots to bake later, but freeze them for 30 minutes on a baking sheet first. If baking now, place the tots on the cookie sheet, and spray the tops of the tots with a bit of oil to help them brown up.
Bake for 10 minutes, then flip carefully. Continue baking for 8 minutes more, until they are brown. You can broil them for a minute or two if you'd like to brown them even more.
Note: If using leftover cooked turkey you may want to dip the turkey into a beaten egg, then press into the panko mixture. You'll need to reduce your cooking time to 10 mins total, and flip halfway through. You can broil them for a minute or two to brown them up a bit more if needed.
(nutrition info is based on a serving size of 4 turkey tots)
Cranberry Mayo
serves 6
¼ cup plus 2 tablespoons cranberry sauce (try my recipe)
1 cup plus 2 tablespoon light mayo
Combine both ingredients in a small bowl, and serve cold with turkey tots.
If you're serving this mayo to adults, you can add some zing by mixing in some roasted garlic or horseradish.
Super Simple Homemade Cranberry Sauce
Ah, cranberry sauce. What Thanksgiving dinner is complete without it? I LOVE homemade, whole cranberry sauce. However, some individuals in my family (you know who you are) prefer that corn syrup-laden goop out of a can. Ugh. Don't get me wrong, I'll eat it if you put it on my plate. But something just seems so wrong about serving anything out of a can on Turkey Day, especially since you can make it so easily right in your own kitchen. Add some fresh raspberries or a shot of Chambord for a bit of raspberry flavor, and if you prefer your sauce with whole cranberries you can just skip the food processing step.
Super Simple Homemade Cranberry Sauce
makes 6 servings
¾ cup 100% cranberry juice
¼ cup freshly squeezed orange juice (juice from about one 1 orange)
1 cup sugar
12 oz bag fresh cranberries
Combine juices and sugar in a medium saucepan, and bring to a light boil. Add your cranberries, bring to a boil, then lower to a simmer. Continue cooking about ten minutes, until the cranberries have popped (you'll want to keep your pot covered during this time).
If you prefer whole cranberry sauce, you can now let the mixture cool, then pour into your mold or bowl and refrigerate. If you prefer smooth sauce, let your mixture cool, puree for 2-3 minutes (until smooth) in your food processor, then refrigerate in your mold or sauce. Refrigerate for at least two hours, preferably overnight.
Easy Dairy Free Gravy (with vegan & gluten free options)
This is a great basic recipe for a dairy free gravy that you can easily whip up on a busy weeknight. You can use any stock that suits your needs (vegetable, chicken, mushroom, etc). Feel free to replace some/all of the stock with pan drippings if you're roasting meat. If you don't have access to dairy free "butters" or follow a gluten free diet, you can thicken the gravy using a cornstarch slurry. For this gravy I've used mushrooms, but you can easily omit those if your family isn't fond of them.
Easy Dairy Free Gravy
makes about 3 ½ cups
4 tablespoons dairy free butter (I use Earth Balance)
8 oz finely chopped mushrooms
4 tablespoons flour
3 cups vegetable stock
Heat a large stock pot over medium heat. Melt your butter, then add your mushrooms. Saute until the mushrooms are soft and turning brown. Whisk in your flour one tablespoon at a time, and stir constantly, cooking for about two minutes more (skip this step if making gluten free gravy). Whisk in your stock, and bring to a light boil. Continue cooking until the gravy has thickened, stirring occasionally, and be sure to scrape the bottom so that it doesn't burn. If making gluten free gravy, now would be the time to add in your cornstarch slurry. Season with salt and pepper to taste, and serve hot
(nutrition info is based on ¼ cup serving)
Dairy-Free Apple Cranberry Stuffing
The first holiday that we celebrated after we found out my son was dairy intolerant was Thanksgiving, and it proved to be a difficult transition. Everything from the gravy, to the turkey, to the stuffing seemed to be off-limits. Thankfully I've since learned that you can accommodate almost any diet by making a few small changes to your recipes. This stuffing recipe is great as-is, and can easily be transformed to accommodate any of your dietary needs. Use your favorite gluten free bread if you or a guest is on a gluten or wheat free diet. Replace the cranberries with raisins if you prefer a sweeter flavor. Add in a bit of crumbled, cooked sausage to make it a bit heartier if you'd prefer. Toast your bread if you enjoy your stuffing to be on the crunchier (rather than softer) side. My four year-old actually likes his stuffing on the "mushy" side, so you can also run your bread through the food processor to get that Stove Top - like texture.
Dairy Free Apple Cranberry Stuffing
serves 8
1 cup onion, diced small (about 1 large onion)
2 cups celery, diced small
2 tablespoons olive oil
2 large apples, peeled, cored, diced (use what you like. I used Gala)
6 cups diced crusty bread (I used ciabatta)
½ teaspoon freshly chopped rosemary
½ teaspoon dried thyme, crushed
2 or 3 sprinkles of marjoram
1 cup dried cranberries
3 ⅔ cup vegetable stock (you can use chicken for more flavor)
salt and pepper to taste
Preheat your oven to 350°F.
In a large pan, heat your olive oil over medium heat. Add your onions and celery and cook until soft. Add in your rosemary, thyme, and marjoram and cook for about two minutes until fragrant. Stir in your apples, cranberries, and vegetable stock, and heat through. Season with salt and pepper to taste.
Add in your bread cubes and give it a good toss. If your pan is too small to fit all the bread, put the bread in a bowl and pour the stock mixture over it. If your bread is too much on the dry side, you can add a bit more stock.
Add your stuffing to a large, greased baking dish. Cover with foil and cook for 15 minutes. Remove cover, and continue to cook for about 20 minutes. Let the stuffing stand for five minutes, and enjoy!
Roasted Butternut Squash
Butternut squash often makes an appearance along side our holiday favorites, and it's usually mashed with plenty of butter, cinnamon, and sometimes cream. But, have you tried it simply roasted? The outside of the squash caramelizes, and the flavor develops into a sweet medley that just screams Autumn and Thanksgiving. This is a great, simple way to enjoy a dairy-free version of butternut. Give it a try in my Farro with Roasted Butternut, Kale & Cranberries or this amazing salad I found, courtesy of Pinterest.
Roasted Butternut Squash
makes 6 servings
1 butternut squash, peeled, seeded, and diced into 1 inch cubes (about 3 lbs squash)
2 tablespoons olive oil, (coconut oil could also be used here)
salt & pepper to taste
Preheat oven to 400°F. Line a baking dish or baking sheet with foil, and add your squash and oil. Toss squash and oil together, season, and bake for about 30 minutes. Check the squash every few minutes and turn a few times to roast evenly, until the squash is tender and golden.
If you'd like you can toss the hot squash with a drizzle or two of maple syrup or honey.
Fenway Park Style Sausage Pepper & Onion
Here in Massachusetts, we're celebrating the big win of our beloved Red Sox in the World Series. I don't get to Fenway Park NEARLY as much as I'd like, but I do often enjoy bringing the flavors of Fenway into my own kitchen. For me, a trip to Fenway isn't complete without enjoying a sausage hoagie on Yawkey Way. Hot, spicy sausage, topped with sauteed peppers and onions, all in a soft bun and topped off with a good helping of mustard. And don't forget to wash it all down with a nice, cold, overpriced brew. Wow.
This recipe for sausage, peppers, and onions is one you've probably already seen, but it is one of the most requested things that I make. It's great for parties, and so simple to prepare.For a healthier option, you can substitute the sausage for low-fat italian chicken sausage.
Fenway Style Sausage, Peppers & Onions
makes 5 hoagies
5 italian sausages (hot italian is traditional, but you can use sweet for the little ones)
2 onions, peeled and sliced
2 green bell peppers, sliced
2 tablespoons olive oil
salt and pepper to taste
New England style hot dog buns
mustard, yellow or spicy to your taste
Preheat your oven to 375°F. Toss your peppers and onions in a 13 x 9 baking dish with the olive oil. Season with salt and pepper to taste. Top the peppers and onions with the sausages. Poke the sausages a few times with a knife. Bake for about an hour, turning sausages a few times so that they can evenly brown on all sides. Let them sit for ten minutes, then place sausage in bun, top with peppers and onions, and garnish with mustard.
Pasta Fagioli
It's getting pretty chilly around here in New England, and for me that means it's time for comfort food. What could be more comforting than a big, piping hot bowl of soup with a side of crusty bread?
I love pasta fagioli, and adapted this recipe so that my toddler could enjoy it too. It's free of milk and soy, and also happens to be vegan. Normally pasta fagioli is served with lots of grated parmesan, but I find it just as tasty without the cheese. The resident four year old isn't normally a big soup fan, but gobbled this one right up.
Dairy-Free Pasta Fagioli (also vegan)
makes about 10 cups, or 5 servings
2 carrots, peeled and chopped into bite sized pieces
2 celery stalks, finely chopped
½ onion, finely chopped
3 cloves garlic, minced
15 oz can tomato sauce
15 oz cannelini beans, liquid included
32 oz veggie broth
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped
1 bay leaf
1 cup water
1 cup ditallini pasta
2 tablespoons olive oil
Heat a large stock pot over medium heat. Add your olive oil and heat, then add your carrots, celery and onion. Cook until the vegetables start to soften, then add your garlic. Cook for about two more minutes, stirring constantly. Add the beans, tomato sauce, veggie broth, and water. Give it a good stir, then add in your herbs. Bring to a simmer, cover, and cook for about 20 minutes. Add your pasta, and cook until al dente. Serve hot topped with more fresh herbs, and a side of crusty bread.
Vegan Coconut Chocolate Chip Pumpkin Bread
I adapted this recipe from my Coconut Chocolate Chip Banana Bread with two small changes, and it's just as delicious as the original. It's sweet, easy to prepare, and the whole family will love it.
Vegan Coconut Chocolate Chip Pumpkin Bread
makes 16 thin slices, 8 large
½ cup of your favorite dairy free milk
1 teaspoon apple cider vinegar
½ cup sugar
⅓ cup vegan margarine (Earth Balance), softened
2 cups whole wheat flour (white or gluten free will work too)
1 teaspoon vanilla
2 teaspoon baking powder
½ teaspoon baking soda
¾ cup pumpkin puree
½ teaspoon pumpkin pie spice
½ cup dairy free chocolate chips (we used Amanda’s Own Confections)
½ cup flake coconut
In a small cup, mix your milk and the vinegar together. Let it sit for 5 minutes while you follow the rest of the preparations, so that the milk curdles a bit.
Preheat your oven to 350°F. Grease your loaf pan, and set aside.
In a large mixing bowl, mix together your margarine and sugar until well combined and smooth. To that mixture, add your flour, baking powder, and baking soda.Give it a good mixing with a fork to combine it well. Next, add your pumpkin, milk, vanilla, pumpkin pie spice, and ¼ cup coconut. Mix well until smooth. Gently fold in ¼ cup of the chocolate chips. Scoop the mixture into your prepared loaf pan, and top with the remaining chips and coconut. Press the chips and coconut down a bit to help them stick. If you’re baking in a glass loaf pan, you’ll want to bake the loaf for about 50 mins. A tin pan will take 5 or 10 minutes less, so keep an eye on it and be sure to test the middle to confirm that it’s done. Let it rest on a wire rack for 10 minutes, and enjoy!
Super Simple Vegan Bean & Veggie Enchiladas
These Vegan Enchiladas are the perfect, healthy weeknight meal. They take only minutes to prepare, and will satisfy meat lovers and plant-based eaters alike. Freeze the leftovers for a quick go-to meal later.
Vegan Bean & Veggie Enchiladas
These vegan enchiladas are filling, flavorful, and full of protein. Although enchiladas are typically topped with cheese, you won't miss it in this recipe!
Ingredients
- 1 cup kale chopped
- 30 oz enchilada sauce
- 15 oz refried beans
- 15 oz black beans cooked or canned, rinsed and drained
- 15 oz kidney beans cooked or canned, rinsed and drained
- 1 sweet potato baked or microwaved, then cut into bite sized pieces
- 8 flour tortillas
Instructions
- Preheat your oven to 375°F
- In a large mixing bowl, combine your beans and kale. Stir in about ¼ cup of the enchilada sauce, then gently fold in your potato.
- Spray or grease a 9″ x 13″ baking dish.
- Top each tortilla with ⅛th of the bean mixture, then tightly roll and place into the dish.
- Top enchiladas with remaining enchilada sauce, and bake for about 20 – 25 minutes, until bubbly.
Nutrition
Calories: 335kcalCarbohydrates: 61gProtein: 17gFat: 3gSaturated Fat: 1gSodium: 1453mgPotassium: 585mgFiber: 14gSugar: 11gVitamin A: 5598IUVitamin C: 13mgCalcium: 100mgIron: 5mg
Tried this recipe?Let us know how it was!
Dairy-Free Freezer French Toast Sticks
My son always asks for french toast for breakfast, and who can blame him, right?! I don't always have time to make it for him, so I wanted to see how well a batch would freeze. The frozen french toast sticks at the supermarket always have either milk listed as an ingredient, or a few ingredients I can't even pronounce. This recipe lets you create and freeze your own dairy-free french toast sticks, which are perfect to have on hand for those busy mornings. We enjoy ours with a side of fresh fruit, and some pure maple syrup whisked with a tablespoon or two of melted Earth Balance. Feel free to double or triple the recipe to have a bigger batch leftover to freeze.
Dairy-Free Freezer French Toast Sticks
makes 12 french toast sticks
3 eggs
⅓ cup vanilla coconut milk beverage (any dairy-free milk will really work here)
½ teaspoon vanilla
2 or 3 tablespoons sugar (optional)
½ teaspoon cinnamon
a shave or two of fresh nutmeg
4 slices of dairy free bread - brioche, french toast bread, cinnamon roll bread, texas toast, or your favorite hearty bread will work well
Earth Balance or your favorite dairy free buttery spread
maple syrup
Heat a nonstick skillet over medium heat. In a bowl, mix together your eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Slice your bread into 3 pieces per slice to make sticks. Dip each stick into egg mixture, and cook in skillet until golden brown on all sides.
Let your sticks cool, then place them on a cookie sheet to freeze. Once frozen you can pack them into a freezer bag.
To reheat frozen sticks, you can microwave them for about 1 minute on high, or in your oven on 425°F for about 4 minutes per side.
To serve, you can dust the sticks with a bit of powdered sugar if you want. We like to dip ours in pure maple syrup mixed well with a bit of melted Earth Balance.
Nutrition info is for serving size of 4 sticks, and does not include the maple syrup or Earth Balance. To lighten it up, you can omit the sugar and use unsweetened milk if you'd like.
Vegan Chocolate Pudding
After posting the recipe for Vegan Vanilla Pudding, I got quite a bit of response asking for a chocolate pudding recipe. I wanted to use cocoa powder rather than melting chocolate chips, because in other recipes my milk free chocolate chips tend to harden once they're cooled. Adding ⅓ cup of cocoa powder did just the trick, and the result was a smooth, creamy, delicious chocolate pudding. I prefer natural cocoa powder, but go ahead and try it with dutch processed cocoa powder if that's what you have on hand (the results will obviously vary). I also prefer to reduce the milk by a tablespoon or two and replace it with some strong brewed coffee, but you can leave this out if you're sharing with the kiddies.
This also froze beautifully for frozen pudding pops, which you can see below.
Vegan Chocolate Pudding
adapted from About.com and Hell Yea it's Vegan
serves four
½ - ⅓ cup sugar (I prefer mine on the sweeter side, but if you don't go with ½ cup)
⅓ cup natural unsweetened cocoa powder
¼ cup cornstarch
⅛ teaspoon salt
2 cups unsweetened coconut milk beverage (I did not taste any coconut using this milk, but almond or soy could work if you prefer)
1 teaspoon pure vanilla extract
In a saucepan, whisk together the corn starch, sugar, salt, and cocoa powder. Be sure to break up any lumps so that the pudding comes out nice and smooth.
Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for 2 to 3 minutes until it reaches a good thickness, and stir in your vanilla. Pour into your serving dish or individual dishes.
Let the pudding cool for 10 minutes or so, cover and chill for three hours.
Vegan Chocolate Pudding Pops
makes 4 - 6 popsicles, depending on the size of your molds
Follow recipe above to make chocolate pudding. After allowing the pudding to cool for ten minutes or so, divide your pudding into your popsicle molds, and freeze for at least three hours. These will become soft quite quickly, so remove them from the freezer immediately before serving.
Vegan Vanilla Pudding
This is a great, basic vanilla pudding that I adapted from this recipe. It's great mixed with fresh fruit, or to use in place of custard or yogurt. I used vanilla coconut milk in this recipe, which gave it great flavor.
Vegan Vanilla Pudding
Serves Four
2 cups vanilla coconut milk
¼ cup corn starch
⅓ cup sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for 2 to 3 minutes until it reaches a good thickness, and stir in your vanilla. Pour into your serving dish or individual dishes.
Let the pudding cool for 10 minutes or so, cover and chill for three hours.
Tropical Lentil Salad
This is one of those photographs that I feel does not communicate just how delicious this recipe is. It's fruity, light, simple to prepare, and best of all...it was a big hit with the resident toddler. You can easily adjust the onion and mint to your family's taste, and some red pepper or carrots would also be a nice addition to this salad. We enjoyed this served cold with a baked sweet potato.
Tropical Lentil Salad
makes 4 servings, about 1 - ½ cup each
14 oz can lentils
1 cup halved grape tomatoes
1 mango, peeled and diced
1 cup diced English cucumber
¼ cup finely diced red onion
¼ cup finely chopped mint
diced avocado for garnish (optional)
For the dressing:
2 tablespoons orange juice
juice from half of a lime
1 tablespoon olive oil
a few grinds of sea salt
Mix your dressing ingredients in a small bowl and set aside. In a large bowl, add all of your salad ingredients except for the avocado. Combine the salad and the dressing, cover, and refrigerate until cold. Top with avocado if you'd like, and serve cold. Yum!
Nutrition information does not include avocado.
Baby Kale & Basil Breakfast Sandwich
This is a spin on my Spinach Scramble Sandwich. I got my hands on some organic baby kale, and knew it would be perfect in this simple dairy-free breakfast dish. My son calls these "green eggs", and gobbles them up if I leave out the basil.
Baby Kale & Basil Breakfast Sandwich
makes one sandwich
1 organic sprouted wheat english muffin
1 large cage-free organic egg
¼ cup finely chopped organic baby kale
3 or 4 fresh organic basil leaves, finely chopped (more or less depending on your taste)
olive oil or a pad of some Earth Balance
Salt, pepper, and cayenne to taste
Heat a nonstick skillet over medium-low heat. Meanwhile, toast your english muffin to your liking.
Add a bit of oil or earth balance to your pan, melt, then add your kale and basil. Saute for about a minute or two to soften. Break your egg into a small bowl, season with salt, pepper, and cayenne to taste, and scramble. Add to pan and cook until done.
Butter your english muffin if you'd like, and top with your cooked eggs and kale. I like to serve mine with some fresh fruit.
Nutrition info will vary depending on the brand of English Muffin, and oil/dairy free butter you use. This is calculated using a Barowsky's muffin and ½ tablespoon of Earth Balance.