Stick-To-Your-Ribs Dairy Free Potato Soup

So, it's been a while..... 4 months with no new recipes. In that time there were some epic failures - I fed an entire batch of chocolate muffins to my trash can (poor trashcan, it never did anything to me.)

You see, I was trying really hard to create dairy free AND healthy versions of my favorite conventional recipes. There were mysterious concoctions of coconut sugar, date sugar, coconut flour, almond flour, cashew butter, puffed quinoa.... oh my. 

Then I had an epiphany, maybe it's not about making a super healthy version of chocolate cake, because I don't eat chocolate cake every day (and not for lack of trying).  It's ok to have flour, sugar, chocolate and eggs when life calls for chocolate cake - so long as I'm making healthful decisions about other foods on a daily basis. So I cracked open my stash of favorite recipes and dug out a cool weather classic, just in time for the first snow flakes to fly. A creamy, hearty, soul warming potato soup. 

DAIRY FREE POTATO SOUP

Serves 5-6

• 2 tbs olive oil
• 1 small onion, diced (red, white or yellow)
• 4 oz diced green chilis (canned)
• 4-6 oz diced roasted red peppers
• 1/2 tsp cumin
• 1/2 tsp dried cilantro
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups of peeled diced potatoes (russet or yukon gold)
• 3-4 cups of chicken (or veggie) stock
• 4 oz dairy free cream cheese (such as Tofutti Better Than Cream Cheese)
• Optional: Top with bacon, jalapeños and corn tortilla chips. 

In a medium/large pot over medium heat, sauté the diced onion in 2 tbs olive oil until translucent, add the green chilis, roasted red peppers, cumin, cilantro, salt and pepper and sauté just until warmed. Add the potatoes and stock, cover, and heat until boiling. Reduce heat to a simmer and cook 15-20 minutes or until potatoes are just fork tender. Blend together 1/4 of the soup and the dairy free cream cheese. I separate out 1/4 of the soup and the dairy free cream cheese into a bowl and use my immersion blender to blend. If using a conventional blender be certain to use caution. Projectile flaming hot soup decorating you and your kitchen is not pretty. The texture and consistency can be adjusted by blending more or less of the soup mixture and adding more or less dairy free cream cheese. Experiment until you find the texture you love. Also, if you don't love cumin and/or cilantro both can be omitted - you might consider adding some thyme, rosemary or your other favorite spices. 

Overall, this is a pretty quick week night meal. Start to finish it can be prepared in 45 minutes or less depending upon how fast your husband (or wife) can peel potatoes. 

Peace,

Laura

Dairy Free Thai Panang Chicken Curry

I can't even pretend I know anything about curry, all I know is that I love it, and there are probably as many curry recipes out there as there are stars in the sky.

So I figure that one more won't hurt, right!?

The first time I made panang curry it just didn't quite hit the mark so I embarked on a mission to develop a recipe that hubby and I could love and enjoy, but that didn't require a ton of weird ingredients or belabored prep work.

The root of my recipe starts with a panang curry paste that I found on Amazon, Mae Ploy Thai Panang Curry Paste, and builds from there. Panang curry is a type of Thai curry that (according to Wikipedia) may contain chili peppers, lemongrass, coriander, cumin, garlic, shrimp paste, shallots, peanuts, kaffir lime leaves, coconut milk, palm sugar and fish sauce. (See, I told you I didn't know anything about it, I had to reference Wikipedia for goodness sake!)

There was a method to my madness in developing this recipe because I can tell you right now that hubby is already skeptical enough about the word "curry," and all bets are off if I so much as mention the words "shrimp paste" or "fish sauce." I also automatically cut out the kaffir lime leaves because they seriously taste like I imagine Lemon Pledge would taste if someone sprayed it in my mouth.

A variety of the curry recipes online include everything from ginger, to soy sauce, to lime juice (flavors I opted not to include because I associate them more with a Pad Thai recipe than curry) while a few others mention garam masala, turmeric and curry powder (which I just so happened to have in my spice arsenal because they are flavors I love in traditional Indian curries). I also felt compelled to add chicken and loads of fresh veggies to make a filling and substantial meal.

Here's my happy medium of traditional ingredients and the flavors I love. Plus it comes together in about 30 minutes.

DAIRY FREE THAI PANANG CURRY
Serves 4

• 1 tbs oil of choice (I used Earth Balance Soy Free Spread)
• 1 small white onion, chopped into 1 inch pieces
• 1 red bell pepper, chopped into 1 inch pieces
• 1 green bell pepper, chopped into 1 inch pieces
• 1 large handful of snow peas, trimmed
• 1 lb. chicken tenders, cut into 1 inch pieces
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1/2 to 1 tsp salt (to taste and preference)
• 1 can full fat coconut milk
• 2 tbs panang curry paste (I used Mae Ploy Thai Panang Curry Paste)
• 1-2 tbs chopped fresh cilantro (optional)
• prepared brown rice for serving (or your grain of choice)

In a large sauce pan over medium heat, sauté the veggies and chicken until the chicken is cooked and the veggies are tender. Mix together the curry powder, gram masala, turmeric and salt. Sprinkle the spice mixture over the  cooked chicken and veggies and stir together. Mix together the coconut milk and panang curry paste. Slowly mix the coconut milk/curry paste mixture into the pan until well incorporated. Simmer over low heat for 2-3 minutes. Stir in the chopped fresh cilantro and serve over hot brown rice.

This glorious bowl of golden goodness truly was a beautiful blend of flavors - in my mind - because it's my recipe, but I would really encourage you to play with the spices, veggies, protein and curry paste and find your happy medium!

Peace,
Laura

Dairy Free Lemon Meringue Cupcakes

Lemon meringue pie just screams summer to me and this recipe is pure sunshine in cupcake form. Earlier this month my mom and I were brainstorming a cookout menu for her birthday… let's be honest we were really only talking about dessert because that's the only thing that matters… and she mentioned a lemon meringue pie. Yes. Perfect. Lemon meringue pie. However, my mind was on cupcakes. Can it be done? A lemon meringue pie CUPCAKE? Yes my friends, it can be done.

This recipe is really 3 separate recipes that come together to form one amazing mega recipe. I highly advise that you make the lemon curd first, then the cupcakes, and lastly the meringue - and hold off on making the meringue until the cupcakes are cool.

DAIRY FREE LEMON MERINGUE CUPCAKES
Makes approx 18 cupcakes

Lemon Filling 
(Adapted from Food Network)

• 1/3 cup sugar
• 1 tbs cornstarch
• 4 large egg yolks (save 1/2 cup of whites)
• 1/4 cup, plus 2 tbs fresh squeezed lemon juice (approx 3 medium lemons)
• zest of 1 lemon
• 3 tbs dairy free butter substitute (I used Earth Balance but I want to try coconut oil too)

In a small saucepan whisk together the sugar, cornstarch and egg yolks. Continue whisking over medium-low heat for about 1 minute or until the sugar dissolves and the mixture is smooth. Add the lemon juice and zest and continue to whisk an additional 3-4 minutes or until the mixture is smooth and the consistency of mayonnaise or Greek yogurt. Remove from the heat and whisk in the butter until smooth.
Prepare a piping bag with a large bore tip (such as Wilton's #230) that can be inserted into the center of the cupcake and fill with the lemon curd.

White Cake
(Crazy Cake from http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-for-crazywacky.html and adapted for cupcakes.)

• 1 1/2 cups, plus 3 tbs all purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp white vinegar
• 1 1/2 tsp pure vanilla extract
• 5 tbs oil
• 1 cup water

Preheat oven to 350 degrees Fahrenheit. Line 18 regular sized muffin tins with cupcake liners.
Mix the flour, sugar, baking soda and salt in a medium sized mixing bowl and create 3 small wells in the dry mix.
In the first well pour the vinegar, in the second pour the vanilla and in the last pour the oil. Pour the cup of water over the entire mixture and mix gently until the ingredients are incorporated. Be careful not to over mix or the cupcakes will be too dense.
Fill each cupcake liner about 1/2 way. (I use a small cookie disher and do two scoops.)
Bake on the middle rack for 15 minutes or until a toothpick inserted into the center comes out clean.
Cool cupcakes thoroughly before filling.

Once the cupcakes are cool, push the piping tip into the center of the cupcake about 1/2 way, and gently squeeze the lemon curd into the center of the cupcakes for a count of about 5. You may have extra lemon curd filling when you finish and you can go back and add more filling if necessary.

Meringue
(Adapted from Food Network)

• 1/2 cup egg whites
• 1 cup sugar
• 1/2 tsp cream of tartar
• pinch of salt

Set up a double boiler with a mixing bowl (that you can use an electric mixer with, or the bowl from your stand mixer) placed over a sauce pan containing a few inches of water (the water should not touch the bottom of the mixing bowl).  Combine the egg whites, sugar, cream of tartar and salt in the mixing bowl and bring the water to a simmer, stirring constantly until the sugar dissolves - about 1 to 2 minutes. Remove the mixing bowl from your double boiler set up and beat the whites on medium to high speed until they hold soft peaks. Continue to beat for an additional 10 minutes or until a stiff meringue forms. Allow to cool slightly before either piping or dolloping onto the tops of the filled cupcakes. (I used a zip top bag with the corner cut off to pipe the meringue on and then used a spoon to smooth and swirl the meringue into the shape I wanted).

Either use a kitchen torch or your broiler to brown the tops of the meringue - if using your broiler, place the cupcakes on a sheet pan and DO NOT leave these unattended as they brown very quickly.

These were outstanding! Everyone loved the lemon curd filling and the meringue "frosting" was a big hit with my mom and aunt. I did end up frosting a few for the kids with store-bought white frosting, which you can certainly do if you worry about serving meringue to kids or those pregnant or nursing.

Have a happy summer!

Peace,
Laura

Dutch, Baby! Dairy Free Dutch Baby/German Pancake

It's Mother's Day, and while I'm not mothering anyone except my cat, there are a bunch of fabulous Moms in my family worth celebrating. One of those moms is my little sister Brenda. Brenda is a mom of 3 adorable boys, including a brand-spanking new baby.

One of my sister's favorite foods has always been French Toast, and I have to say it's something that I love but rarely make because it requires so much time and energy, so early in the morning.

So I stumbled upon this fabulous thing called a Dutch Baby and it looks like it has the potential to make Brenda's day. It has all the goodness of a French Toast/Pancake hybrid but with 1/2 the effort.

I'm not kidding, this thing is SUPER FAST to whip up. SUPER. FAST.

So this recipe is for my sister, and all you moms out there who love French Toast, but just don't have the time.

DAIRY FREE DUTCH BABY
Adapted from http://prettyprovidence.com/german-pancakes/
Serves 4-6 (ish)

• 6 eggs
• 1 cup flour
• 1 cup almond or coconut milk
• 4 tbs Earth Balance or other vegan butter substitute
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp fresh grated nutmeg
• Powdered sugar and real maple syrup for serving. 

Start by placing a 9x13 pan in your oven and preheat to 425 degrees Fahrenheit.

In a blender, combine the eggs, flour, almond milk, vanilla, salt, cinnamon, and nutmeg. Blend until smooth.
***NOTE: I don't recommend trying this in a food processor unless you want to clean up a gigantic mess when everything leaks out all over your countertop and into the inner workings of your food processor. Not that this happened….but it did.***

Once the oven and pan are preheated, drop your butter substitute into the pan and allow it to melt completely. Pour in the blended batter and bake 20 to 25 min or until puffed and golden brown.

Serve with a dusting of powdered sugar and maple syrup.

Hubby and I both agreed that the taste and texture of this is just like French Toast in pancake form, plus you simply can't beat the speed of the prep work!

Happy Mother's Day!

Peace,
Laura

MilkFreeMe Chocolate Babka

I LOVE kneading dough. There is something divinely peaceful about the process. My joy of all joys is when I turn out my dough and the world stills for a moment while I knead this ball of flour, yeast and water into a springy elastic ball of doughy deliciousness.

My last bread baking experiment did not turn out as planned; the original recipe called for 4 to 4 1/2 cups of flour when it truly should have called for 3 to 4 cups of flour. This resulted in a very dense and unpleasant dough ball. The end product was totally edible, but the texture was not what I hoped for. Lesson learned.

When searching for a viable recipe it's VERY important to consider the ratio of ingredients.  For the most part, recipes that call for 1 packet (or 2 1/4 tsp) of yeast, should call for 1 cup of liquid (water or milk) and 3 to 4 cups of flour. It will also likely call for approximately 1/4 cup of some type of oil. I like the idea of starting with 3 cups of flour and then slowly adding anywhere up to 1 additional cup to get just the right texture. This is very much like making pie crust and slowly adding water based on the humidity in the air. Truth in baking: you can always add more but you can't take it out.

I decided to test my theory by making my own Chocolate Babka recipe. I took the best parts from several different recipes and several different variations of "babka" and came up with my very own MilkFreeMe Chocolate Babka.

MILKFREEME CHOCOLATE BABKA
Makes one 14-inch giant babka or two smaller 7-inch babkas 

• 1/2 cup almond milk (warmed until almost uncomfortable to stick your finger in it)
• 1/2 cup water (let the water faucet run until hot)
• 3 tbs white sugar
• 2 1/4 tsp of active dry yeast (or one yeast packet)
• 1 egg (lightly beaten)
• 1 tsp vanilla
• 1/4 cup melted Earth Balance Buttery Spread or oil of your choice (I bet coconut would be good!)
• 3 to 4 cups unbleached white flour
• 1 tsp salt
• 6 oz chocolate finely chopped; dairy free semi sweet (I whirled mine in a mini food processor until pea sized)
• 1/4 cup brown sugar
• 1 tbs cocoa powder
• (optional: 1 egg combined with 1 tbs water for egg wash and sanding sugar to sprinkle the top)

Turn on your oven to the lowest possible setting, mine is 170 degrees Fahrenheit; this will be used as the environment for my dough to rise. (If you have a warm, draft free, place where your dough rises without this step feel free to omit.)

In a large bowl combine the warmed almond milk, water and sugar. Sprinkle the yeast on top and allow to stand 5 minutes or until frothy.

Add the egg, vanilla, and oil and mix to combine.

Combine 3 cups flour with 1 tsp salt and add to the yeast mixture. Stir with a fork to combine.
As the dough starts to come together, flour a work surface and have up to 1 cup additional flour available. Turn out the dough and knead until a soft, elastic, almost sticky but not quite, ball of dough comes together. Add flour as necessary.

TURN OFF THE OVEN. Oil your large mixing bowl, place your dough ball in the oiled bowl, cover with plastic wrap or a tea bowl and put the bowl in the oven. Allow to rise for 1 hour.
Prepare the filling by combining the chocolate, brown sugar and cocoa powder. Set aside until your dough has risen.

Remove dough from the oven, punch down, turn out onto a very lightly floured surface (you might not actually need the flour if the dough isn't sticking to your hands), knead a few additional times and roll out to approximately a 12 by 8 inch rectangle. Sprinkle generously with the chocolate filling mixture and gently press the filling into the dough. Roll the rectangle jelly roll style (rolling the long side) and decide if you're making two smaller babkas (in which case cut the log in half) or one bigger sized babka. Seal the ends of the logs by pinching them closed and place on your baking stone or a parchment lined baking sheet. Then place back into the oven, lightly covered by a tea towel and allow to rise for a second time, about 45 minutes to an hour.

REMOVE YOUR BREAD FROM THE OVEN and preheat to 350 degrees Fahrenheit. While your oven preheats create slashes in the top of the bread with a sharp knife. At this point you can brush the babkas with egg wash and sprinkle with sanding sugar if you choose.

Bake the babka(s) for 20 to 30 minutes (the bigger loaf may need a longer cooking time than the two smaller loaves). When the outside is a golden brown and the bread sounds hollow to a gentle knock on the dough your bread is done. Remove to a cooling rack and allow to cool at least 1 hour. If the chocolate filling is too hot it will ooze out when you cut it and quite frankly I prefer my filling in the bread!

I'm happy with my babka. The dough had a nice texture and the swirl of chocolate provided a beautiful contrast. Pretty as a picture and SO delicious!

Peace,
Laura

Classic New Orleans Beignets; Milk Free

The first time Hubby and I visited New Orleans we fell in love (as most do) with the deep fried pillows of dough called beignets. This delectable doughnut is French in origin and very popular in the Creole cuisine of New Orleans. Although beignets can be found throughout New Orleans, Cafe du Monde in Jackson Square is famous for their beignets, which are covered in a mountain of powdered sugar. Mmmmm. On our last visit to NOLA we were turned on to the delightful pillows of dough served at Cafe Beignet on Royal St, not to be missed if you're a beignet fan! I daydream about resting my head on a puffy pillow of dough and falling peacefully into a sugar coma.

Needless to say, as Mardi Gras (Carnivale) season is in full swing and Fat Tuesday is just around the corner, my thoughts have been wandering the streets of the French Quarter.  Thankfully, with my yeast bread resolution this year, I have the perfect excuse to make some fresh hot beignets at home!

Since many of the recipes out there call for milk, butter and/or buttermilk, I turned to a recipe by Country Cleaver  http://www.countrycleaver.com/2014/01/raspberry-beignets.html which calls only for water. I was a little apprehensive since she readily admits that she's never been to New Orleans, but her photos looked strikingly like classic Cafe du Monde beignets. Plus, her recipe was adapted from Cooks Country New Orleans Beignets, so I figured it was worth a shot.

MILK FREE BEIGNETS by Country Cleaver (my adaptations noted)
Makes 30

• 1 cup water
• 3 tbs sugar
• 1 envelope quick rise yeast 2 1/4 tsp active dry yeast
• 3 cups flour (plus more for rolling out dough)
• 3/4 tsp salt
• 2 eggs 
• 2 tbs vegetable oil 2 tbs coconut oil, melted (plus more for frying, unless you're baking)

"In a mixing bowl with a dough hook attachment, combine water, 1 Tbsp sugar and yeast. Let the yeast rest until foamy - 5 to 10 minutes.
In a large mixing bowl, whisk together flour, remaining sugar and salt.
Into the yeast mixture, mix in the eggs and 2 Tbsp Vegetable melted coconut oil.
Into the yeast mixture, with the mixer on low, slowly add in the flour (turn out to a lightly floured surface) and knead until the dough comes together.
Remove the Return to the bowl and dough attachment from the mixer, covering the bowl with plastic wrap and placing in fridge until doubled in size - 1-2 hours allow to rise in an warm draft free place (such as an oven first warmed to 170 degrees and then turned off).

On a heavily floured surface, roll out the dough until ¼" thick - Make sure to sprinkle the top of the dough with flour before rolling so the dough doesn't stick to the rolling pin. Using pizza cutter, cut dough into several rectangles, and squares 2x2 inches, or so. They don't have to be exact.

Pour oil into a large dutch oven or electic skillet that measures 1 ½ inches deep. Heat to 350 degrees. Place a few beignets into the heated oil. Fry on each side until deep golden brown, about 2-3 minutes and then flip to continue frying. Remove beignets from oil and place on a paper towel lined baking sheet or cooling rack to drain. Dust beignets with powdered sugar, best if served immediately."

Despite Country Cleaver's lack of personal experience with NOLA beignets she really pulled this one off. These were fantastic!  Her original recipe includes a raspberry sauce, which I decided to forgo in favor of the classic mountain of powdered sugar.

Today, while the snow falls here in Ohio, I'm cozy in my kitchen enjoying hot fresh beignets and dreaming of New Orleans.

Peace,
Laura

"Not Butter Chicken" Dairy Free Chicken Makhani and Naan

"Not Butter Chicken" is all for my baby sister Kelly. She's a big Indian food fan living in rural Ohio where there aren't a lot of other big Indian food fans. Hopefully a do-it-yourself Chicken Makhani will do the trick and give her tummy a little culture!

Chicken Makhani is a favorite in my family and is also known as "Indian Butter Chicken." Well, in case you hadn't noticed, I don't exactly cook with butter so the butter had to go; along with the cream and yogurt which add to the joy of chicken makhani. 

I was delighted to find one recipe that called for coconut milk as a substitution for the cream, and one recipe that called for tomato paste instead of diced tomatoes (which hubby doesn't like), and one recipe that looked like it had a good balance of spices, and one recipe that was made in a slow cooker. Combine them all together and voila; Not Butter Chicken! 

NOT BUTTER CHICKEN/CHICKEN MAKHANI

Serves 4-6 

• 6-8 bone-in, skinless chicken thighs
• 1 medium onion
• 5 cloves of garlic, minced
• 13.5 oz can coconut milk (I went with full fat because it replaces the cream and the yogurt)
• 6 oz can tomato paste
• 2 tbs fresh lemon juice
• 1 inch peeled grated fresh ginger
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp curry powder
• 1/2 tsp ground cardamom
• 1/2 tsp fenugreek (don't worry this will soften in the slow cooker)
• 1/2 tsp cayenne (or more if you like it spicy)

Dice the onion and place in the bottom of the slow cooker. Place the chicken on top. Mix together the remaining ingredients and pour over the chicken and onion. Cook on high for 4 hours or low for 8 hours.  Serve with hot baked naan bread or basmati rice. 

Oh, you picked up on that "hot baked naan" business eh!?  Don't worry, I have a recipe for that as well.    The naan is actually part of my yeast bread resolution for 2014. Two birds you know?

DAIRY FREE NAAN 

Adapted from Avocado Bravo, see the original recipe at http://avocadobravado.net/recipe-pan-fried-naan/

Serves 6 to 8

• 1/2 cup warm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 olive or melted coconut oil
• 1/3 cup Tofutti "Better Than Sour Cream" or plain non-dairy yogurt
• 1 egg
• oil for cooking

In a large mixing bowl combine the warm water and sugar. Sprinkle yeast on top and allow to stand 5 minutes or until foamy. 

Combine the flour and salt. Combine the oil, Tofutti or yogurt, and egg. Mix the oil/Tofutti/egg mixture into the yeast mixture, and slowly incorporate the flour/salt mixture. The dough should be slightly tacky and pull away from the side of the bowl, add a little more flour if needed. Knead the dough until smooth and elastic. 

Oil a large bowl, place the dough ball inside, cover with a towel and allow to rise in a warm location until doubled in size, approximately 1 hour.  (While I'm mixing my dough I preheat my oven to 170 degrees and then promptly turn it off once preheated. Then I allow my dough to rise in the oven. This is the only way I can get dough to rise.)  

Heat a cast iron skillet to medium high. Turn out dough to a lightly floured surface and divide dough into 6-8 pieces. Roll each piece into a tight ball and then roll out to 1/4 inch thickness. 

Add a small about of oil to the skillet and when hot add the naan and cook until medium to large air bubbles form on the surface, flip and cook to a golden brown. You can always brush melted dairy free butter (such as Earth Balance) over the top if you want to take it over the top! 

Oh boy was this good! Definitely a suitable substitution for the original. I hope my little sister will be able to enjoy a little bit of culture out in soybean land. 

Peace, 

Laura