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

Yeast Bread Resolution: Dairy Free Cinnamon Swirl Bread

Is it weird that nearly all of my 2014 resolutions involve food? I suppose a lot of people make resolutions about food, but I wonder how many other people vow to tackle yeast breads in any given year. It's a pretty intimidating matter. I've tried and tried and my efforts always fall flat. My only success to date is pizza crust and I have to say, it shouldn't be rocket science, but it sure feels like it.

So on this beautiful, sunny, 13 degree Ohio day I have two choices: tackle resolution number #1 which involves hanging out in the kitchen, soaking in the sunshine by my warm oven, or tackle resolution #2 (which is my only non-food related resolution) and purge the mountain of boxes that I hoard in the basement…. the cold…. dark….. basement.

Cinnamon Swirl Bread it is!

Did I mention that purging boxes from the basement does NOT make the house smell like heaven!?

The recipe that I decided to try was from Pinch Of Yum http://pinchofyum.com/homemade-cinnamon-swirl-bread. There was a method to my madness here. First of all, it didn't call for butter and remember how I mentioned that the only yeast bread I was successful with was pizza crust? Well, I chose this recipe because the dough recipe for this cinnamon swirl bread is exactly half of my pizza crust recipe, plus 1/2 a cup of flour and the full amount of sugar. I hoped that the odds were in my favor!

DAIRY FREE CINNAMON SWIRL BREAD
Makes 2 loaves

• 1 cup warm water  (I run my tap until it's warm and then fill a measuring cup, previously, I would get out my thermometer and measure exactly 105 to 115 degrees just like the yeast package says but that was too hot and my yeast died, resulting in hockey puck bread). 
• 2 tsp sugar (be sure to mix this in to the water, it helps to feed the yeast)
• 1 pkg (2.5 tsp) active dry yeast 

• 2.5 cups flour (you can use the high gluten that is recommended in the original recipe, but I used good old all purpose unbleached flour, I'm betting you could do half whole wheat if you want, that's what I do with my pizza crust). 
• 1 tsp salt (never mix this in with the yeast or that will prevent your yeast from working)
• 2 tbs olive oil (or your oil of choice)

• 1/2 cup white sugar 
• 2 tbs cinnamon (mix the cinnamon and sugar together in a small bowl) 

First, you have to consider where you are going to allow your dough to rise. We're basically polar bears and we keep our house at around 69 degrees year round. This is NOT the ideal temperature to allow dough to rise in. I preheat my oven to 170 degrees (because that's as low as it goes) and then turn it off a few minutes before I put my dough in to rise.

Next, mix the water and sugar together in a large bowl. Sprinkle the yeast on top and give it about 5 minutes to get frothy.

Get your work space ready by setting aside a small bowl of flour in a clean area where you can knead your dough. Prepare a large glass bowl with a coating of oil.

Next mix together the flour and salt. Once the yeast is frothy add the oil and mix the flour/salt in with your hands.  Sprinkle your work space with flour and knead the dough for about 5 minutes. Place your dough ball in the oiled bowl and give the top a thin coating of oil.

Cover the bowl (not the dough ball) with plastic wrap and put it in the warm but now OFF oven. Allow the dough to rise for 1 hour.

Prepare your next work station with more flour, your rolling pin, your bread pans or baking stone and your cinnamon sugar mixture.

When the dough has doubled in size pull it out, punch it down and divide it in two. Roll out each half into a long rectangle, to fit your bread pan if you're using one. Sprinkle generously with the cinnamon sugar mixture and then roll into a loaf to be placed in the bread pan or on the baking stone.

Bake 30-40 minutes (this depends on what you bake it in/on). It should be golden brown on top and sound hollow if you knock on it. The original recipe advises to err on the side of over baking if you're not sure. Mine baked for 35 minutes on a baking stone (I don't have 2 bread pans or I probably would have tried that method).

You CAN remove to cool on a wire rack before slicing, OR you can be like me and want warm, fresh, hot out of the oven bread and slice it now. If you're slicing it warm be sure to  use a sharp bread knife and a gentle touch.

So my loaves breached containment. The cinnamon sugar mixture oozed out onto my baking stone and I was pretty concerned. Being a novice yeast bread baker I have no idea why or how that happened, but I'll be Googling away my afternoon trying to find out. I'm guessing if I had used bread pans this would be a non-issue.

Turns out it's a non-issue anyway, it sliced beautifully and tasted delicious!



This was so amazing hot out of the oven and I bet it will be outstanding after a trip through the toaster tomorrow morning.

Peace,
Laura

Dairy Free Snickerdoodles

The smell of pine, the crisp cool air, the sounds of Christmas music wafting through the air…. it's time to bake. Throughout the year I enjoy cooking and baking, but during the holidays I crave it.

My all time favorite cookie is definitely the Snickerdoodle. It's a pretty simple cookie and they come together really fast. They also disappear from the cookie jar really fast. Not that I would know anything about that. 

The trick to making a good dairy free snickerdoodle is to maintain it's original allure. It needs to be "buttery" but also have a crispy on the outside chewy on the inside texture. Dairy free spread is great for the "buttery" flavor, but not so much for the crispy texture. Coconut oil is great for crispy texture but not for "buttery" flavor. I hoped that a combination of the two would produce just the right texture. 

DAIRY FREE SNICKERDOODLES

Makes 4 Dozen

• 1/2 cup dairy free spread (I use Earth Balance Soy Free)
• 1/2 cup coconut oil (at room temp)
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

2 tbs sugar + 1-2 tbs cinnamon + a few pinches of freshly grated nutmeg (combined together to roll the cookies in)

Preheat the oven to 400 degrees Fahrenheit. 

Cream together the dairy free spread, the coconut oil and the sugar until the mixture is light and fluffy. 

Add in 1 egg at a time and mix until combined. 

In a separate bowl combine the flour, cream of tartar, baking soda and salt. 

Slowly incorporate the dry ingredients into the wet ingredients, just until the dough comes together. 

Roll into 1 inch balls and roll in the cinnamon/sugar/nutmeg mixture. 

Bake on an un-greased cookie sheet for 10 minutes, allow to cool 1 minute on the sheet and the move to a cooling rack.

It turns out that my dairy free spread and coconut oil combination produced a wonderful flavor and texture. This version is somewhat lighter and airier than the original,  in a very pleasant way. 

Peace,

Laura 

Chewy Gingerbread Molasses Cookies; Milk Free

Recently, as a guest at my cousin's Christmas themed wedding, I was invited to bake a batch of cookies for a cookie table. It was a cute idea since cookies are quintessentially linked to Christmas (at least in my mind) and coincidentally her new hubby is a dairy farmer. Milk and cookies; what a combo.

It was a bit of a bummer to think about all the other dairy filled treats that would fill those cookie tables; and how I wouldn't be able to enjoy any of them. BIG. FROWNY. FACE.

But, I got over it. Plus, I was baking for two at a minimum, myself and my cousin's little girl, who has recently been experiencing a terrible rash from consuming dairy. They find themselves in the very same place that I found myself a little over a year ago, adapting to a new way of dairy free life. Hopefully this recipe will soften the blow.

My hubby's favorite cookie was the object of my experimentation. Chewy Gingerbread Molasses. It's a perfect holiday cookie filled with ginger, cinnamon and molasses. Last Christmas I tried to adapt the recipe using coconut oil. Hubby was not impressed. This year: SUCCESS!

The final recipe is a combination of the best of three individual recipes, so I'm proud to call it my own!

CHEWY GINGERBREAD MOLASSES COOKIES; MILK FREE
Makes 3 dozen

• 3/4 cup Earth Balance Vegan Spread (Soy Free)
• 1 cup white sugar
• 1/4 cup molasses
• 1 egg
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp fresh ground nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt 
• sanding sugar or an additional 1/4 cup sugar for rolling

Preheat oven to 350 degrees Fahrenheit.
Cream together the Earth Balance and sugar until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined.
In a separate bowl combine the flour, baking soda, cinnamon, nutmeg, ginger and salt.
Gradually incorporate the flour mixture; mixing only until the dough comes together.
Roll into 1 inch balls and roll in the sanding sugar.
Bake on an un-greased cookie sheet for 13 minutes (at least that's the magic number in my oven).
Cool 1 minute on the cookie sheet and remove to cool on a wire rack.

As I passed by the cookie table after dinner I was pleasantly surprised to see a completely empty tray. I felt proud to have contributed a dairy free cookie that myself and my cousin's little girl could enjoy,  and no one else was any the wiser.

Here's to hoping your holidays are filled with peace, love and cookies!

Peace,
Laura

I've got PIE hopes!

I'm not sure when pie became synonymous with Thanksgiving, but in my world it's just not Thanksgiving without a plethora of pie. Of course there are other fabulous things about Thanksgiving; spending time with family, watching the parade, eating turkey, holiday crafting and watching Christmas Vacation, but there MUST. BE. PIE.

My mom is THE pie lady and I aspire to create pies that are as perfect as hers. This task falls to me more often now that I adhere to a dairy free lifestyle and I want to be able to eat pie. This year I decided to try both a dairy free pumpkin pie and a dairy free pecan pie.

I was a little nervous about finding a recipe that would produce the ideal pumpkin pie texture since my sweet hubby is a pie snob. (I say that with love.) Every year he reminisces about the year that he purchased a store bought pumpkin pie with disastrous results. His ideal pumpkin pie has a "tight" texture and he considers my mom's pie to be the height of the pumpkin pie experience.

My inspiration for the pumpkin pie came from one of my sister's good friends. She highly recommended Alisa Cooks "Dairy Free, Soy Free, Pumpkin Pie Perfection." See the original recipe here: http://www.onefrugalfoodie.com/2009/11/05/dairy-free-soy-free-pumpkin-pie/

Thankfully, this pie is appropriately titled Pumpkin Pie Perfection and so it was. Hubby says: "your mom better watch her back." The only change I made was to swap out the cinnamon, ginger, nutmeg/allspice and cloves for 2 teaspoons of pumpkin pie spice (my favorite is from the Savory Spice Shop).

I also used my mom's crust recipe, see below.

PATTY ANN'S PERFECT PIE CRUST
Makes 2; 10 inch crusts {I used one for the pumpkin pie and one for the pecan pie}

• 2 3/4 cups all purpose flour
• 1 cup shortening (I like Spectrum Organic)
• 1 tsp salt
• 7-8 tbs ice water (may need more if the air is dry)

Combine the flour and salt. Using a pastry blender or two knives cut the shortening into the flour until it is the size of peas. Slowly add 2-3 tbs of water at a time until the dough starts to pull together.
Divide the dough in half and using plastic wrap pull the dough into a circle. Roll out to 10 inch diameter, place in pie plate and chill until filling.

My second pie endeavor was to create a pecan pie. I really enjoy pecan pie so I was the critic this time. I'm not a big fan of the overly sweet pecan pie, so after scavenging the world wide web for a dairy free recipe I ended up adapting my mom's recipe; which was SURPRISINGLY easy.

PATTY ANN'S PECAN PIE (with dairy free adaptation)
Makes 1; 9 inch pie

• 1 cup light corn syrup
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 2 tbs Soy Free Earth Balance Vegan Spread (melted)
• 2 cups pecans (chopped)

Preheat oven to 350 degrees Fahrenheit. Combine the corn syrup and sugar. In a separate bowl beat the eggs and vanilla and add to the sugar mixture. Mix in the melted butter and add pecans. Pour into the unbaked pie crust and bake for 60 to 70 minutes. Cool 2 hours before serving.

Both pies turned out beautifully and I will be proud to share them with friends and family this holiday season!

Happy Thanksgiving to all, and to all a good PIE!

Peace,
Laura

Milk Free Menu

It has come to my attention that hubby and I are a bit odd; friends, family and co-workers have been befuddled by our strange behavior.

You see, every week we plan a menu, make a grocery list and go to the grocery store together. Then, we sit down at the dinner table every night for a meal. Totally bizarre right?!

The funny thing is, that we've always been this way. We don't know how to function any other way. One of the most difficult things for us to deal with when traveling is how often we have to eat out.

So, for the first time ever, I'd like to share one of our milk free menu plans. My hope is to inspire anyone who wishes they could have a nice sit-down dairy free dinner or spend one less evening sitting in the fast food drive through. (At the very least this should help to level the playing field between my dessert posts and my main dish posts!)

Sunday: 

Easy Braised Brisket from Cooking Light's 5 Ingredient Collection http://www.myrecipes.com/recipe/easy-braised-brisket-50400000110464/
Mashed Potatoes Ore-Ida Steam and Mash (replace milk with rice milk, replace butter with Earth Balance Soy Free Vegan Spread)
Green Beans (Birdseye Steam Fresh) 

BONUS: Oatmeal Applesauce Muffins I found this recipe on Pinterest via Shrinking Jeans and decided I had to try it out! (I swapped out the milk with almond milk and instead of raisins, used dried cranberries, pecans and unsweetened coconut flakes. Also, it is not necessary to soak the oatmeal in the almond milk if you're feeling impatient. These made for a wonderfully filling snack throughout the week!)
http://shrinkingjeans.net/2010/11/taste-of-the-sisterhood-oatmeal-applesauce-muffins/

Monday: 

Kielbasa with Potatoes, Onions and Asparagus from Forkful of Comfort (we just added asparagus)
http://www.forkfulofcomfort.com/2012/03/sausage-potatoes.html

Tuesday:

Slow Cooker Teriyaki Chicken with Rice from Lake Lure Cottage Kitchen (we substitute brown sugar for white, rice wine vinegar for cider vinegar, and used brown rice.)
http://lakelurecottagekitchen.com/2011/08/30/crock-pot-teriyaki-chicken/
Edamame

Wednesday:

Avocado BLTs (just like it sounds; bacon, lettuce, tomato and avocado on toast, we also ended up adding sliced turkey breast because we had it on hand.)
Fruit watermelon
Fries Alexia Waffle Fries (we always bake them in the oven, they're outstanding!)

Thursday:

Cavatappi and Pesto (store bought or homemade) Check out Ina Garten's recipe, omit Parmesan or sub with milk free Parmesan.
http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2/index.html
Salad

Friday: 

Breakfast Burritos from Yummly, make your own substitutions (we replace the chorizo with turkey sausage and omit the cheese)
http://www.yummly.com/recipe/Breakfast-burrito-362234

Saturday: 

It just so happens that this week we were celebrating my Aunt's birthday, so today all you get is a German Chocolate Cake =)
Check out my post "Chocoholics Unite!" and use Martha Stewart's One Bowl Chocolate Cake. Cover each layer with Coconut Pecan Frosting and voila!

COCONUT PECAN FROSTING
Covers 1 cake

• 1 cup sugar
• 1 cup canned coconut milk (full fat)
• 3 large egg yolks
• 4 tbs coconut oil
• 4 tbs Earth Balance Soy Free Margarine
• 1 1/3 cups coconut
• 1 1/3 cups chopped pecans

Combine sugar, coconut milk, egg yolks, coconut oil and Earth Balance in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture slightly thickens and is bubbling. Reduce heat to low and continue to stir for an additional 2 minutes. Remove from heat and stir in the coconut and pecans. Allow to cool completely before frosting cake.

I think the hardest part of sharing this week's menu was remembering to take a picture of each meal before I started to devour dinner!

Peace,
Laura

Chocolate Chocolate Chocolate: Triple Chocolate Cookies

Growing up I was blessed with an amazing life. I had (and continue to have) an amazing family who showered me with lots of love..... and lots of food. My grandma showed love with boxes of Little Debbie Swiss Rolls, Fudge Rounds and Oatmeal Cream Pies; my grandpa opted for Wendy's Bacon Cheeseburgers. My mom rewarded us for good behavior with trips to McDonald's for Chicken McNuggets and my dad was the finest Spam and Kraft Macaroni and Cheese chef in the contiguous U.S. My many talented aunts celebrated holidays with vats of bacon laden, cheese laden, butter laden deliciousness and to this day we still celebrate family gatherings with buckets of world famous, lard fried "Barberton Chicken."

It wasn't until many years later, during nursing school, that I had my first class in nutrition and became aware that this type of lifestyle wasn't the way to take good care of my heart or my body. Since then I have been on a continuous mission to educate myself about better food choices and take small but consistent steps to improve my diet.

Now, I won't delude anyone into thinking that these cookies are "healthy," however, they are "healthier" and if you're craving chocolate they absolutely fit the bill. Even better, you don't have to venture into the scary inner isles of the grocery store and pick up anything claiming to be "low fat, 100 calorie, sugar free, or whole grain" and walk away disappointed because everything is laden with disgusting chemicals.

So what makes these cookies "healthier" you ask!? The substitution of whole wheat flour and coconut sugar actually gives these cookies some nutritional value. You get fiber, potassium, magnesium, zinc, iron, Vitamin B1, B2, B3 and B6 in addition to having an overall lower glycemic index from the coconut sugar! Pretty cool right!

The original recipe required very little modification and I'm happy to give credit to GoDairyFree.org for supplying the original recipe { http://www.godairyfree.org/recipes/sweet-dairy-free-sundays-triple-chocolate-brownie-cookies }.  This is a great resource for those of you who are new to the diary free life style as well!

MILK FREE TRIPLE CHOCOLATE COOKIES
Makes a scant 3 dozen

• 2 oz unsweetened baking chocolate
• 1/3 cup non-hydrogenated organic vegetable shortening
• 2 eggs
• 1 cup coconut sugar
• 3/4 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp instant espresso powder (optional)
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Melt the baking chocolate and shortening together and allow to cool slightly. Sift together the flour, cocoa powder, baking powder, espresso powder and salt. In a separate medium-large bowl beat the eggs and sugar together and stir in the chocolate mixture. Slowly incorporate the flour mixture being cautious not to over mix. Stir in the chocolate chips. Drop rounded teaspoons of batter onto a cookie sheet and bake for 10 minutes. Cool completely on a wire rack.

*Note, this is a 1/2 batch as compared to the original recipe and it required almost double the time to bake, however, if you want a super soft cookie you could try the original. Also, they look NOTHING like the picture in the original recipe. I even tried smooshing down the tops with a moistened glass; no dice.

These triple chocolate cookies are a great substitute when you're looking for a healthier alternative to traditional chocolate treats!

Peace,
Laura

 

Plum Crazy: Milk Free Plum Crumble

Over the years I've accumulated binders full of amazing recipes that are as dependable as the day is long; they're fun to make, fun to eat and fun to share. One of those recipes is Martha Stewart's Plum Crumble. {Check out the original recipe here: http://www.marthastewart.com/356445/plum-crumble?search_key=plum%20tart }

Martha's Plum Crumble is a great summer picnic recipe and a great winter comfort recipe. It's also loaded with butter and heavy cream and served with ice cream or whipped cream. You can see why I love it right!?!?

Last week I was at the produce market and happened upon a haul of plums for $.99! My brain immediately started lusting after Plum Crumble and I raced home to my binders to create a dairy free version of this outstanding recipe.

MILK FREE PLUM CRUMBLE
Makes 1; 9 inch crumble

• 1 1/4 cups sugar divided (plus additional sanding sugar for sprinkling on top)
• 1/4 tsp salt
• 1 1/4 cups flour
• 1/2 cup vegan buttery spread, non hydrogenated shortening or coconut oil
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp baking powder
• 2 large eggs
• 1/2 cup coconut or almond milk
• 1/2 tsp vanilla extract
• 5-6 plums, pitted and cut into eighths

Preheat oven to 375 degrees F. Whisk together 1 cup of sugar, salt, and the flour. Using a pastry blender cut in the buttery spread until the mixture resembles coarse meal. Divide the mixture in half and separate into two bowls. Set aside half. In one bowl add the cinnamon, nutmeg, baking powder and 1 egg; mix until well blended and press into the bottom of a 9 inch shallow baking dish. Bake 15 minutes or until firm and golden brown.

While the crust is baking, in a small bowl, whisk together the remaining 1/4 cup of sugar, the remaining egg, the coconut/almond milk, and the almond and vanilla extracts and set aside.

Remove the crust from the oven, top with the plum slices and pour the cream mixture over the plums. Sprinkle the reserved half of the butter/flour mixture over top and sprinkle the sanding sugar over the top. Bake until the topping is golden brown, about 30-40 minutes.

Can be served with dairy free ice cream or coconut whipped "cream." Devour and enjoy!

I truly feel this adaptation does the original Plum Crumble justice! I hope you'll enjoy this recipe in your own collection for years to come!

Peace,
Laura

Classic Chocolate Chip Cookies Minus the Milk

Hubby has a sweet tooth, and he frequently wants to pick up sweet treats from the grocery store that are full of artificial colors, flavors, sweeteners and are simply not good choices for his health. I feel better with Hubby enjoying his sweet treats when I'm in control of the ingredients.

One of Hubby's favorites is a classic chocolate chip cookie. My challenge was to tame that beast of a sweet tooth without all the butter and milk in the original recipe.

Our original recipe is a well loved, well worn, Alton Brown recipe for "The Chewy." It is chocolate chip cookie perfection! This is a 5 star recipe on FoodNetwork.com with over 1,000 reviews. It strikes the perfect balance between crispy edges and chewy centers.

ALTON BROWN'S "THE CHEWY"
Makes 2 dozen (oversized) cookies

• 8 oz unsalted butter
• 12 oz bread flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 2 oz granulated sugar
• 8 oz light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk
• 1 1/2 tsp vanilla
• 12 oz semisweet chocolate chips

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda. Pour the butter into a stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg hold, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees Fahrenheit and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2 ounce portions onto parchment-line half sheet pans. 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

MILK FREE CLASSIC CHOCOLATE CHIP COOKIES
Makes 2 dozen (regular sized) cookies

• 1/2 cup coconut oil or Earth Balance dairy free margarine (I like the coconut oil more and hubby likes the Earth Balance more)
• 1 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/8 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tbs coconut or almond milk (I've used both and prefer the coconut)
• 1 tsp vanilla extract
• 12 oz milk free chocolate chips
• 1/2 cup chopped pecans (optional, but not in my house, we prefer our cookies to be "boys")

Preheat the oven to 375 degrees Fahrenheit
Cream the coconut oil/margarine with the sugars until light and fluffy. Add the egg, coconut/almond milk and vanilla. Sift together the flour, salt and baking soda and slowly incorporate the dry mixture until combined. Stir in the chocolate chips and nuts.
Drop by rounded tablespoons onto a parchment lined cookie sheet (honestly I never do this part because my cookies don't stick) and bake for 11 minutes. Cookies should be lightly browned around the edges and firm in the center. Remove to a cooling rack to cool completely.

You'll notice some big differences between the original recipe and mine. My recipe is technically a half  batch compared to the original. Also, I don't melt my "butter" and I don't chill the dough before I bake it. I've tried both ways and feel that there isn't a difference, so in the interest of taming that elusive sweet tooth post-haste, I opt not to.

Peace,
Laura

Blueberry Pie In the Sky

It's catch-up time! No, not ketchup, I know it's a food blog, but work with me here. This week I'm getting caught up on blogging all the milk free goodies I've created over the past two months.

First up: Blueberry Pie!

A good fruit pie is a thing of beauty and this summer I was excited to try my hand at an amazing blueberry pie recipe that I came across on Inspired Taste. See the original recipe here: http://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/ . I was particularly excited about this recipe because it incorporated some fresh new flavors in a traditional recipe and I felt it would be easy to create a milk free version.

MILK FREE BLUEBERRY PIE
Makes 1; 9 inch pie

For the crust:  Makes 2, 10 inch crusts.

• 2 2/3 cup unbleached all purpose flour
• 1 cup non-hydrogenated organic all vegetable shortening (I like Spectrum Organic brand)
• 1/2 tsp Kosher salt 
• 7-8 tbs ice cold water (more if the crust is dry)

For the egg wash:

• 1 egg 
• 1 tbs water

In a large bowl mix the flour and salt. Using a pastry blender work in the shortening until the mixture is crumbly. Slowly add in the water, starting with 7 tablespoons and adding one additional tablespoon at a time until the mixture comes together. The key is to not overwork this dough or it will become tough. Divide the dough in half and dump the mixture onto two squares of plastic wrap. Using the plastic wrap, form the dough into two round flat disks and refrigerate for at least 1 hour. (I'm realizing now a picture of THIS would actually be helpful to illustrate what I'm trying to say. I'll work on that!).
Helpful hint: I've been told never to touch the dough with your bare hands or it will make the crust tough. No, I don't know why; it could just be an old wives' tale.

For the filling:

• 2 pints of blueberries
• 2/3 to 3/4 cup of sugar
• 1/3 cup cornstarch (note in the original recipe they call for 1/4 but I didn't feel this gelled well enough).
• 1/8 tsp salt
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice
• finely grated zest of 1 lemon

In a large bowl whisk together the sugar, cornstarch, salt, spices and lemon zest. Add the blueberries and toss gently to combine.

To prepare the pie:

Pre-heat the oven to 400 degrees Fahrenheit and place a flat cookie sheet on the middle rack.
Roll out the bottom crust to 1/4 inch thick and gently transfer it to a 9 inch pie plate. Be careful not to stretch the crust. Trim the crust to a 1 inch overhang.
Dump the blueberries and all the sugar/cornstarch mixture into the bottom crust.
Roll out the top crust to 1/4 inch and cover the blueberries with the top crust. Either prepare a lattice crust, or cut several large vents to allow steam to escape. I used a small star shaped cookie cutter to prepare a lattice-type crust. Seal the crust by crimping in whatever style you prefer. Lightly brush the top crust with egg wash (1 egg + 1 tbs water) and a sprinkle of sanding sugar to make a pretty, shiny crust.
Put the pie in the oven on the cookie sheet and bake 20 minutes.
Reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 45-50 minutes or until the center of the pie is actively bubbling. This could take additional time. If the crimped edges begin to brown too much cover with foil or a pie shield and continue baking.
Remove pie to a cooling rack and allow to cool for 4 hours before serving.

The cinnamon, allspice and lemon in this pie give it an amazing flavor that you don't expect in a blueberry pie. It's a great potluck dessert dish or 4th of July pie!

Peace,
Laura

Practically Perfect Milk Free Chocolate Frosting

Frosting; the HOLY GRAIL. That sweet, but not too sweet, creamy without cream, easy without the can, balance of cake crowing deliciousness.... I have finally found it!

My challenge was to create a Birthday/Mother's Day cake for my mom, and her request was vanilla cake with chocolate frosting. I vowed to create an amazing cake to celebrate my equally amazing mom!

Awhile back I had found a recipe for dairy free chocolate mousse made exclusively from canned coconut milk and chocolate. It was overly rich and thick and not mousse-like at all, however I had a vision for what it could potentially become: frosting.

PRACTICALLY PERFECT MILK FREE CHOCOLATE FROSTING
Covers 1; 9 inch layer cake

• 1 12 oz can of full fat coconut milk
• 1 12 oz bag of dairy free chocolate chips
• 1 tsp vanilla
• 1 tsp instant espresso powder

1) At least 24 hours before you plan to make the frosting; refrigerate the can of coconut milk until it separates. Reserve the solids and discard or save the liquid for another purpose.
2) In a double boiler melt the coconut milk solids with the entire bag of chocolate chips, stirring regularly until the chocolate is completely melted and combined with the coconut solids.
3) Add the vanilla and espresso powder and stir until well combined.
4) Refrigerate until semi-solid (about 1-2 hours or until it's peanut butter consistency).
5) Whip with an electric mixer until the mixture becomes fluffy and light brown in color (1-2 minutes).
6) Frost your cake and lick the beaters.

It was delicious, so delicious in fact, that it completely upstaged the vanilla cake, which was good, but not great. My mom and aunt were caught with their fingers in the frosting. Even my dad, who typically avoids cake and opts for pie, commented that he liked the frosting!

Since I already have a delicious milk free chocolate cake recipe, I think I'll be hunting for the perfect white cake to accompany this outstanding chocolate frosting!

Peace,
Laura

The Elusive Cheese-less Cheesecake

When I went dairy free I pretty much assumed that I would be saying goodbye to cheesecake. I mean, the word "cheese" features predominantly in the name and up to this point I haven't had good experiences with cheese substitutes.
Not. So. Fast.
There is a way.... a very strange way; involving tofu based "cream cheese." Wait, hold on. I'm sure I just lost some people there, and I know this because initially it freaked me out too.
My first exposure to a milk free cheesecake was thrust upon me at a dinner party. I relinquished dessert to a trusted friend (and those of you who know me know that this is a HUGE step for me!) and when she shared her plan to make a cheesecake I was VERY skeptical, but I trusted Janine to pull through and she truly did. We raved and raved about her cheesecake and even my hubby, who is not a cheesecake fan, enjoyed the cheesecake. He described it as being lighter and less dense than traditional cheesecake but with the same flavor.
When I asked my friend for the recipe, she surprised me by giving me the link to a Jewish website. I wondered why there were so many dairy free desserts on their site and discovered that when keeping Kosher, families traditionally do not eat dairy in a meal containing meat. JACKPOT! This information expanded my recipe repertoire exponentially! Since that time I have explored their site and found a number of amazing milk free recipes to try!
Even better, with this post there are no adaptations, the original recipe was perfect.


CHABAD.ORG'S CHEESELESS-CHEESECAKE
Serves 8-10
http://www.chabad.org/library/article_cdo/aid/435069/jewish/Cheeseless-Cheesecake.htm

Ingredients:

• 2 containers of plain Tofutti "Better than Cream Cheese"
• 2 eggs
• 1 tbs lemon juice
• 1/2 cup of sugar
• 1 tsp vanilla
• Ready to use graham cracker pie crust (9 in)

Preheat oven to 350 degrees F.
Mix all ingredients together. Easiest when the "cream cheese" is first mashed with a fork. Use an electric hand blender for a few seconds just to get rid of any remaining lumps.
Pour into the pie crust. Should fill exactly the top.
Cook uncovered for 1/2 an hour at 350 degrees. If after 1/2 hour the top is still liquidy, cook another 10 minutes or so until it is starting to turn brown. Cool completely before serving. Enjoy!

This dish is amazing! Don't fear the Tofutti! My 16-year-old male cousin devoured multiple pieces and even my cheesecake-loving sister thought it was delicious!

Peace,
Laura

Strawberry Fields Forever! Milk Free Strawberry Ice Cream

There are some memories that will live on in your mind forever as the BEST memories; Dad singing Beatles songs, getting up WAY too early with my sisters on Christmas morning, and going out for ice cream with the family... Ahhhh, warm fuzzies.

With tomorrow being the Vernal Equinox and the official first day of Spring; I have a one track mind:  Ice. Cream.

We have the most amazing local "ice cream" stand, Strickland's, which has been a landmark in Akron since 1936. Not only is this place historically significant to Akron, but it's historically significant to my family; both my grandfather and father worked there as teens, and almost all of my favorite childhood memories involve Strickland's Frozen Custard. Spring always marks the seasonal re-opening of the original Strickland's stand and I strive to never miss opening weekend.

With my new diary free diet it's pretty obvious that ice cream is out, and custard too, oh and don't forget gelato... Boo! Now this would be all fine and good if I could just stop the thoughts of smooth, velvety, soft serve deliciousness dancing through my head; but Strickland's takes this merciless taunting to the next level. Every day they feature a "flavor of the day" and thanks to social networking you can now have this information delivered straight to your Facebook wall, your e-mail or via the Strickland's App.

Last week (and I can still see the picture in my head) Strickland's featured a lucious, smooth strawberry cone, one of my favorites!! Gah!

So today I was inspired (or pinspired, you know where this is going). I'd seen a number of pins claiming that if you throw a frozen banana in a blender you have instant ice cream. I was VERY skeptical, but I decided to give it a shot. What do I have to lose!

Most of the recipes on pinterest include 1-2 cut frozen bananas + coco powder or bananas + peanut butter. I had no interest in experimenting with coco or peanut butter. I wanted the flavor of pure spring sunshine; STRAWBERRY!

STRAWBERRY ICE CREAM
Serves 1 (yes just one, don't judge)

• 1 to 2 (I used 1 1/2) frozen bananas, peeled and cut into 1 inch pieces
• 4 frozen strawberries, hulled and cut into 1 inch pieces

Place the bananas and strawberries in the bowl of a small food processor (I used my Cuisinart Mini Prep) or a blender. Blend. Devour.

Yup, it was really that easy.

The first thing I noticed was that it looked exactly like strawberry ice cream. The second thing I noticed was that it didn't really taste like banana. Hm!

It was creamy, smooth, bursting with strawberry flavor and just perfect! I decided to take it one step further though and top it with a cloud of whipped cream (you know how I get). He he he. Well, not really whipped "cream" but a suitable sub! I'm a big fan of this Soyatoo Rice Whip as a convenient sub for canned whipped cream and I can't tell the difference  though my hubby says it tastes "different."

The most amusing thing was that I even fooled the cat. Our 9 year old tortoise-shell tabby, Bella, is a dairy loving fool. She will sit and patiently wait to clean out your cereal bowl, yogurt cup or ice cream dish (at least she did). These days she doesn't seem to care what I have because she knows it's not her beloved dairy. Today she couldn't wait to get her face in my bowl!

Eventually I'm sure I'll try the cocoa and peanut butter versions, but for now I'm content with my delicious strawberry "ice cream!"

Peace,
Laura

Laissez les bons temps rouler

Hubby and I ADORE New Orleans and Mardi Gras Season; to us it means amazing food and soulful celebrations. Mardi Gras season warms and brightens the cold, dark days of winter with warm food, smooth jazz, strong drinks and good friends.

This year, in lieu of visiting New Orleans, we decided to bring a little of the Big Easy to Ohio, and host a Mardi Gras Party.  I immediately started planning my menu.... is there really anything else to plan? Oh, yeah, I guess decorations... and guests... and play lists and...sure, sure I guess there are other things.  

So let's get back to talking about the food. I might have been on Pinterest, and there may or may not be a "secret" board that I created so that I could food stalk in private. I knew I wanted an assortment of classic New Orleans favorites, and what says New Orleans more than beignets? Well, jambalaya for one... or gumbo, or muffalettas, or oysters, or pralines, or bananas foster, or.... I could go on. So I needed to narrow my list a bit.

Ultimately, here's my recipe for a successful Mardi Gras party: A full on, meat loaded but dairy free red beans and rice, a vegetarian/vegan jambalaya, muffalettas (both vegetarian and meat lovers, easily converted to dairy free), dairy free king cake, vegan pralines and classic beignets.

My mother had given me a box of Cafe' Du Monde's world famous beignet mix, so I felt compelled to try that out, and ended up making a batch of "beignet balls" (which turned out kind of like dense donut holes). They were nothing to write home about, especially since they were not dairy free and are WAY better fresh from the fryer in NOLA. But to paraphrase one of my guests "Who doesn't love deep fried dough covered in sugar." Touché, my friend, touché.

Next on my list; tackle the muffalettas! This was something I felt would be pretty easy to re-create as not only a classic muffaletta, but with a meat free and dairy free adaptation too. I used a loaf of Italian bread, layered on Swiss and provolone cheeses, topped with ham and salami and then added a store bought olive salad; for the vegetarian version I omitted the meats, and for my dairy free sandwich I left off the cheese. Ta-da! Muffaletta!

Next, let's tackle the red beans and rice. After my first trip to New Orleans I immediately returned home and began searching for a recipe to do justice to this hearty and filling NOLA favorite. Here's the link to my favorite http://allrecipes.com/recipe/authentic-no-shortcuts-louisiana-red-beans-and-rice/detail.aspx However, I make a few alterations: cut the water to 8 cups (and make at least 2-3 of those cups veggie, beef or chicken stock) and omit the basil.  {Sorry, no photo, we ate it all up!}

Ok, we're on a roll! The "easy" stuff was done: namely, those things not being made from scratch and those that required no alterations to make them dairy free. But wait! I was able to find an AMAZING recipe for vegan pralines at Manifest Vegan!  http://www.manifestvegan.com/2009/12/vegan-pralines/

These pralines were perfect and delicious with zero changes to the recipe. I did have to stir quite a bit longer than the stated 1-2 minutes for them to cool and pull away from the sides of the pot, but it was worth it!

On to the fun stuff! The recipes I get to tamper with! I found about a bazillion jambalaya recipes and once I decided to make it vegetarian that number only dropped to several hundreds of recipes. Now there are two types of jambalaya - Cajun (without tomatoes) and Creole (with tomatoes) - and once I had decided on a Creole jambalaya I was left with a few good options. I must have read about 20 different recipes and ultimately decided to take my favorite parts of each and create my very own recipe.

VEGETARIAN JAMBALAYA
Serves - "a metric shit ton" of people - or at least 8

Ingredients

• 1 to 2 tbs olive oil
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped orange or yellow bell pepper
• 1 cup chopped white  or sweet onion
• 1 cup chopped celery
• 6 cloves of garlic - minced
• 2 cups converted rice - uncooked
• 4 cups of vegetable stock 
• 28 oz can diced tomatoes (do not drain)
• 2 tbs cajun seasoning (such as Tony Chachere's)

Directions
Heat a very large pot over medium high heat, add the olive oil,  sauté the veggies and garlic in the pan until they are semi soft. Add the rice and cook 1-2 minutes.
Add the veggie stock, diced tomatoes and seasoning to the pan, heat to boiling, then reduce the heat to a simmer, cover and cook 20 minutes. Do not stir during this time.
The liquid should be mostly absorbed after 20 minutes, but if you would like a drier jambalaya you can cook uncovered for an additional 5 minutes until the liquid is completely absorbed.

This was a big hit with vegetarians and carnivores alike! I most certainly will be making this recipe for years to come!

NOW, the moment you've all been waiting for: THE KING CAKE. Who am I kidding? The whole purpose of blogging this event at all was for the king cake!! A king cake is the traditional celebration cake of Mardi Gras in New Orleans. Traditional cakes are rolled brioche dough with cinnamon, sugar and pecan filling. The dough is typically butter and milk laden, so this would be my biggest challenge! Again, I sifted through numerous recipes and ultimately ended up deciding to create my own from my favorite bits and pieces. 

MILKFREEME KING CAKE (Post edited on 3/9/14 based onYeast Bread Resolution results.)

Serves 12, Makes 1 large King Cake

Ingredients

• 1 package (1/4 ounce or 2 1/4 tsp) active dry yeast
• 1/2 cup warm water (run tap water to hot, should be very warm to the touch)
• 1/2 cup warm almond milk (warm in the microwave a few seconds until very warm to the touch)
• 1/3 cup sugar
• 1/3 cup shortening (melted)
• 1 tsp salt
• 1 egg
• Zest of 1 orange
• 3 to 4 cups all-purpose flour

Directions

In a large bowl mix the warmed water, almond milk and sugar. Sprinkle with yeast and allow to sit for 5 minuets or until frothy. Add the shortening, salt, egg, zest and 3 cups of flour. Stir to combine and turn out onto a well floured surface. Knead in up to 1 additional cup of flour until a soft and slightly tacky dough forms. Knead for an additional 6 to 8 additional minutes until soft and elastic. 

Place in an oiled bowl. Cover and allow to rise in a warm place until doubled, about 1 hour.

Punch down the dough. Turn out onto a lightly floured surface. Roll out into a 16 x 10 inch rectangle. Spread with the pecan filling (recipe follows). Roll up jelly-roll style, starting with the long side; pinch to seal. REALLY make sure to seal this up or all the goodness will ooze out. Place seam side down on a parchment paper/Silpat lined baking sheet, pinch the ends together into a ring (again, pinch REALLY well). Cover and allow to rise until doubled, 1 hour. 

Preaheat oven to 375 degrees Fahrenheit. 

Brush with an egg wash (one egg and 1 tsp water) and bake for 20-25 minutes until golden brown and a the bread sounds hollow to a gentle knocking. 

Cool on a wire wrack. 

Glaze (recipe follows) and sprinkle with purple, yellow and green sprinkles. 

PECAN FILLING

• 4 tbs light corn syrup
• 1 cup chopped pecans
• 2/3 cup brown sugar
• 1 tbs cinnamon

GLAZE

• 1 cup powdered sugar
• 2 tsp vanilla extract
• scan tsp or 2 to thin the glaze to a spreadable degree

It truly was a thing of beauty! I must say I was very proud of myself for this effort! Thankfully, my guests seemed to enjoy it as much as I did!

With that, my Mardi Gras extravaganza must come to an end... at least until next year! Gumbo anyone!?

Peace,

Laura