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Dairy-free Recipes

Dirty Rice (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)

makes 8 servings

Ingredients:

1/2 lb lean ground beef
Salt to taste
Red pepper to taste (1/4 tsp for a mild-medium hot dish)
1 tsp olive oil
1/2 c onion, chopped
1/2 c green bell pepper, chopped
2 cloves garlic, minced
1 c parsley, chopped
2-1/2 c beef broth (I use Better than Bouillon soup base)
1-1/2 c instant brown rice (I use Uncle Ben’s)

Season beef with salt and pepper. Cook beef, onion and pepper in olive oil until meat is browned and vegetables are tender. Stir in garlic, parsley, and rice. Add broth and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until water is absorbed.
 
Dairy-Free Scalloped Potatoes II

3 tablespoons margarine
1/4 cup flour
1 3/4 cups chicken broth or water
1/4 cup mayonnaise
3/4 teaspoon salt
1/8 teaspoon white pepper
5 large potatoes
1 onion, chopped
paprika


1.Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
2.Slice the potatoes paper thin. You can use a mandolin for this.
3.Mix the potatoes and onions and place in a deep oven safe bowl.
4.Pour the sauce over the potatoes.
5.Sprinke with paprika.
6.Bake at 350 degrees Fahrenehit for 1-1/2 hours.
 
Herb Roasted Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free)


INGREDIENTS:

6 large potatoes, cut in quarters
6 medium onions, quartered
1/3 cup vegetable oil [or other cooking oil of choice]
1/2 teaspoon coarsely ground pepper
1 tablespoon dried parsley flakes
1 teaspoon dried leaf basil
1/4 teaspoon dried thyme

PREPARATION:

Preheat oven to 375°.
Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over vegetables and sprinkle with pepper, parsley, basil, and thyme. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered, for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan.
Serve immediately. Makes 6 servings.
 
Lightly Glazed Carrot and Parsnip “Coins”


2 cups vegetable broth (or more as needed; can sub water)
1 lb carrots, peeled and cut into 1/4 inch rounds
1 lb parsnips, peeled and cut into 1/4 inch rounds
1 tablespoon oil or margarine (I used coconut oil – goes beautifully with root veggies!)
2 teaspoons honey
1 small onion, sliced into thin wedges
salt and pepper, to taste (I used about 1/8 teaspoon salt, no pepper)
In a medium-sized saucepan, bring the broth to a boil. Add the carrots and parsnips and allow them to cook for 10 to 12 minutes, or until just tender. Drain the vegetables and set them aside, but make sure to keep the liquid for another use; You have just created double strength broth!

Heat the oil or margarine in a large skillet over medium-low heat, add the onions and suate until tender and translucent, about 3 to 5 minutes. Add the honey and the carrots and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through. If desired, season with salt and/or pepper.

Yields 4 Servings
 
Herbed Carrots


2 tablespoons [dairy-free margarine]
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic
2 large carrots, sliced to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a small skillet, heat butter and olive oil over medium heat until butter is melted. Add thyme and garlic and cook for 1 minute. Add carrots, salt and pepper and cook for 3-4 minutes or until carrots are crisp tender. Garnish with fresh thyme sprigs, if desired.

Yield: 2 servings
 
"Milk" for Cereal (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Go Dairy Free viewer Kristen really thought outside of the carton with this idea: "Yum! Just tried carrot juice on cereal! Sounds crazy but I always thought carrot juice was more like "carrot milk" so I tried it and delicious!"

Kristen may be onto something in using produce to make milk for cereal. Pineapple and bananas also have a nice milky consistency when blended.
 
Double-the-Cinnamon Rolls - Make Ahead (Vegan, Nut-Free, Soy-Free)
Recipe by Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook and founder of GoDairyFree.org. Reposted from Alisa's personal blog, One Frugal Foodie.

As luck would have it, I was out of eggs. So these cinnamon rolls are vegan (dairy-free, egg-free), but don’t let that fool you, they are incredibly tender and delicious. You won’t know the difference between these and those fluffy store-bought cinnamon rolls. In fact, my husband swore that these were much better. As verified by the quantity he ate before I could even take a picture …



Overnight Double-the-Cinnamon Rolls

(Vegan, Dairy-Free, Egg-Free, can be Nut-Free, can be Soy-Free) - Inspired by a recipe on Don’t Eat Off the Sidewalk

Dough:

1 Package Active Dry Yeast (or 2 1/4 teaspoons)
1/2 Cup Almond Milk (or other milk alternative such as rice milk for nut-free), heated to lukewarm
3 Cups Bread Flour or All-Purpose Flour, plus more as needed
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3/4 Cup Mashed Ripe Banana*
1/4 Cup Coconut Oil or Margarine, melted (I used coconut oil; can sub other oil if needed)
1 Tablespoon White Sugar or Evaporated Cane Juice
Filling:

1/2 Cup Firmly Packed Brown Sugar
2 Teaspoons Ground Cinnamon
3 Tablespoons Margarine or Coconut Oil (I used margarine)
Glaze:

3/4 Cup Sifted Powdered Sugar
1/4 Teaspoon Vanilla Extract
Water as needed (1 to 2 Tablespoons)
1 1/2 Teaspoons Maple Syrup (optional)
Margarine or Coconut Oil (optional)
In a large mixing bowl, combine the yeast and the warm milk alternative, and let it rest for 5 minutes. In a separate bowl, sift together the flour, cinnamon, and salt, and set aside. Returning to the yeast, mix in the banana, melted oil or margarine (I used coconut oil), and sugar. Add half of the flour mixture to your mixing bowl and stir to combine. Slowly mix in the rest of the flour until a nice dough forms.

Turn the dough out onto a lightly floured surface, and knead it for 10 minutes or so, adding more flour, 1 tablespoon at a time, as needed to keep it from sticking to your hands. You should end up with a fairly soft dough that is just slightly sticky. Place the dough in a greased bowl, cover and allow it to rise in a warm place for about 45 minutes, or until it has doubled in size. Tip: I actually mix the dough by hand in a round pyrex baking dish with a glass lid. When done making the dough, the bowl is still lightly floured/greased (I cheat and even knead the dough in the bowl), and I just pop the lid on and set it aside to rise.

Punch the dough down; cover and let rest for 5 minutes. While that is resting, combine the filling ingredients. If using chilled margarine, you should end up with coarse crumbles. If you are like me and use softened margarine, you will get big soft globs of sugar. Oil or shortening should work okay, but I do like margarine for the filling.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture (it won’t fully cover, just evenly spread it out in small pieces as much as possible). Roll up the rectangle tightly, from the long side, pinch the seam to seal, dabbing it with a bit of water if needed. Cut the roll into 12 even slices. Place the slices in a greased 9-inch square or round baking pan**, cut sides down. Give them a little bit of space, as they will rise. Cover with plastic wrap, and pop them in the fridge to rise overnight.

In the morning, pull the cinnamon rolls from the fridge and place them on top of the stove while you preheat the oven to 375ºF. Bake them for 20-25 minutes, or until they are a light golden brown (I like them on the less browned side).

Let those piping hot cinnamon buns cool while you whisk together the glaze. Really all you need to do is whisk the powdered sugar with the vanilla extract and start with just a tablespoon of hot water, adding more only as needed. I also added some pure maple syrup, which I thought mellowed out the powdered sugar and added nice flavor, and I also added about a teaspoon or so of coconut oil to help round it out. Do what you like best, taste-testing as you go of course!

Serve up the cinnamon buns and drizzle with as much glaze as you like, or for less of a sugar rush, enjoy them as is.

Yields 12 cinnamony buns

Notes / Options:

* No Banana? - Like the recipe from Don’t Eat of the Sidewalk, you can use pumpkin puree or sweet potato puree in equal amounts to substitute for the banana. Heck, you may even be able to use applesauce … or some dairy-free yogurt!

** Pan Size - I actually didn’t have any 9 x 9 pans, so I used an 8-inch cake pan, fit nine cinnamon rolls in it (giving them each a wee bit of room to expand) and popped the other three, cut sides down in three muffin tins. The ones in the muffin tins cooked up just a few minutes faster. Feel free to wedge these babies into whatever size pans you have available. Give them just a bit of room, but not too much; you want them to rise, but also to be smooshed together once they rise and bake for that tender, pull-apart affect.
 
Yummy Waffles (Vegan, Gluten-Free, Nut-Free, Soy-Free)
This recipe was promoted in an article on "Recipes for People with Food Allergies (submitted by Deborah Mathis, Auburndale)."

Yummy Waffles

1 and 1/2 cups white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
6-7 tsp baking powder
1/2 tsp xanthan gum
3 Tb sugar
1/2 tsp salt
2 Tb brown sugar
1/4 tsp vanilla
3 Tb corn oil
2 and 1/2 cups oat milk (or rice or coconut milk)

Combine all. Cook on griddle sprayed with corn oil or sprayed waffle maker until done.
 
1-2-3 Portobello Chicken (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)
This simple recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

1-2-3 Mushroom Chicken

1 whole chicken
2 teaspoons turmeric
1 1/2 pounds portobello mushrooms, diced

Preheat the oven to 425 degrees.
Place all ingredients in a baking pan just large enough to fit all ingredients snugly in one layer. Mix thoroughly, making sure the turmeric is coating the chicken and mushrooms. Place the chicken in the pan breast side down, mushrooms all around. Bake uncovered 1 hour. Turn the chicken over and bake 15 minutes longer. Let the chicken rest just a few minutes before cutting. Serve hot with all accumulated liquids.
 
Baby Squash Saute (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)
Thanks to Posted by Patricia DiGiacomo of Fit Fare and Cook Local (awesome blog) for this easy recipe.

Ingredients:

1 pint baby squash
1/2 cup chorizo (about 2 ounces)
Olive oil
5-7 Roma tomatoes or three cups of cherry tomatoes
One onion
3 cloves of garlic

Prepare the veggies: Rinse the baby squash and remove any stems. Slice the onion into large chunks and mince the garlic. Chop the tomatoes into large chunks.

Heat a large skillet on medium heat and add a tablespoon of olive oil to the pan.

Saute the onion and garlic until the onion is tender, approximately 5-7 minutes. Add the chorizo and continue to saute, stirring occasionally, until the chorizo starts to brown. Add the baby squash and tomatoes.

Cover, reduce the heat to medium-low, and simmer for 30-40 minutes.
 
Chicken Meatloaf (Gluten-Free, Nut-Free, Soy-Free)
This recipe is from Sandra Ramacher's Cookbook "Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS." The book is based on the Specific Carbohydrate Diet and follows it 100%. Even though there are recipes which include dairy, most of the recipe are either dairy-free or the use of dairy is optional.

Readers in both the US and UK can purchase this cookbook from Amazon.

Chicken Meatloaf

Serves 6

500 g (1 lb) chicken - minced
2 egg whites
1 shallot – finely sliced
65 g (½ cup) carrots – peeled, grated
65 g (½ cup) red peppers - finely chopped
100 g (1 cup) fresh shiitake mushrooms - finely chopped
1 tsp fresh ginger – grated
1 clove garlic – minced
20 g (¼ cup) fresh coriander – chopped
20 g (¼ cup) fresh chives – chopped

Preheat the oven to 175°C/350°F
Line a 10 x 21 cm/4 x 8 inch loaf pan with baking paper Combine all the ingredients and mix well with your hands. Pack the ingredients into the prepared loaf tin and bake in the oven for 50 – 60 minutes, until the loaf is cooked through and golden on top. Remove from the oven and let stand for 10 minutes. Serve cut into slices with a salad or steamed greens.
 
Dairy Free Chicken Pot Pie


Notes: As always, using veggies fresh from the garden makes it better, but it is still mighty tasty if you use frozen peas and carrots and such. We choose to use spelt flour, but whole wheat works just as well.

Serves: 8

Crust:

2 cups spelt flour
1/2 teaspoon salt
6 tablespoons chilled butter flavored shortening (use butter if dairy is not an issue)
Ice water
Chicken:

1 large or 2 small boneless skinless chicken breasts, cut into cubes
small bunch fresh rosemary leaves, chopped
Filling:

4 tablespoons canola margarine (again, use butter if dairy is not an issue)
2 ribs celery, diced
1 medium onion, diced
2 carrots, diced
1 small potato, diced
4 cloves garlic, chopped
1/3 cup peas
4 crimini mushrooms, sliced
1/3 cup spelt flour
2 cups chicken broth (I recommend Swanson's Organic broth, very yummy)
1/4 cup fresh parsley, chopped or 1 tablespoon dry parsley
1/2 teaspoon dry sage
Salt and fresh ground pepper to taste
Directions:

Preheat oven to 350 F

In a large bowl, stir together the spelt flour and salt. Cut the shortening into pats as you add it to the flour. Use a pastry blender if you have it to cut the shortening into the flour. If not, just use a fork and just push the back down into the shortening and flour so you get little slivers of the fat with flour stuck to it. Keep doing this till the mixture resembles cornmeal. Sprinkle or spray with ice water a little at a time, folding it in to the dough until it holds together as a nice ball. Cover the ball with plastic wrap and put it back into the refrigerator.
Add about 1/2 inch of water to a sauce pan over medium heat. Add the chicken and rosemary and cook the chicken till done. Strain and set aside.
Return the saucepan to the heat and melt the margarine. Add the celery, garlic, mushrooms and onion and cook it till they start to soften. Add the flour and continue cooking for about a minute to allow the flour to start to brown. Add the broth a little at a time, stirring it as you go. Add the potato and carrots and contiue cooking until the sauce lthickens. Add a little more flour if you need to.
Remove from the heat and add the chicken, peas, parsley and sage. Add the salt and pepper to taste. I find that it just takes a couple of pinches of salt and maybe a teaspoon of pepper.
Divide the dough into two parts. Roll the first one out on a floured board so that it is large enough to completely cover your pie plate. Push it down into the corners of your plate and trim off the excess. Use the trimmings for any necessary repairs to cracks or tears that may have developed. Add the filling. Roll out the remaining crust to fit over the top. Seal the edges and put several slashes in the top to allow steam to escape.
Cook for 1 hour. Let rest at least 15 minutes before serving. Enjoy
 
Flax-fried Chicken Breasts (Nut-Free, Soy-Free)

6 T dijon mustard
1/2 t salt
1/4 t ground cayenne pepper
1/4 c fine whole wheat bread crumbs
2 T ground flaxseed
2 T sesame seeds
4 chicken breast halves (I used boneless skinless)
4 t oil
Preheat oven to 400 degrees. In a small bowl season mustard with salt and pepper. In a shallow bowl combine bread crumbs, flax, and sesame seeds. Brush chicken with mustard on both side, then role in flax mix to coat well. Arrange chicken bone side down on greased baking sheet. Drizzle each chicken breast with 1 t oil. Bake for 25-35 min or until juices run clear when pierced with a fork.
 
Fish Fingers (Gluten-Free, Nut-Free, Soy-Free)
This recipe is from Sandra Ramacher's Cookbook "Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS." The book is based on the Specific Carbohydrate Diet and follows it 100%. Even though there are recipes which include dairy, most of the recipe are either dairy-free or the use of dairy is optional.

Readers in both the US and UK can purchase this cookbook from Amazon.

Fish Fingers

Serves 4

500 g (1 lb) deboned firm white fish (flake or swordfish)
1 egg
Salt and pepper
100 g (1 cup) almond flour
Oil for frying

Cut the fish into finger lengths. Beat the egg, salt and pepper in a small bowl. Place the almond flour onto a flat plate. Dip the fish into the egg and then into the almond flour, turning it to cover all sides.
Pour some oil into a non-stick frying pan and heat until hot. Place the crumbed fish fingers into the frying pan and fry on both sides until golden brown. Serve with a wedge of lemon.
 
Figgy Bars (Vegan, Nut-Free, Soy-Free, Wheat-Free)
Of course, our resident fig-lover, VeggieGirl was not shy about putting the sweet power of the fig to the test. She is bravely entering a virtually sugar-free fig dessert (just a touch of agave) into a sugary baking contest, but if I dare say so, I think she has a pretty good shot! VeggieGirl's Figgy Bars may be sweet, but they are healthy enough for an afternoon snack, a lunchbox treat, or even a quick breakfast on-the-go!

By VeggieGirl - I happened to remember Susan posting a while back about her Skinny Figgy Bars recipe, and I knew that this would be a great entry for the Sugar High Fridays baking contest.

Since I made quite a few changes to the original recipe, I thought I would post my version, below. If the amount of water sounds like a typo, it is not - despite the large amount of liquid, the bars were still firm and delicious, with just the right amount of moistness! So, if you like a drier bar, then simply reduce the water (or, just use the original amount of water that the recipe calls for, and add more, as needed):


Figgy Bars (adapted from this recipe):


Filling:

• 8 ounces dried figs (one round package)

• 4 ounces pitted dates

• 1 tbsp. agave nectar (or other liquid sweetener)

• 1/4 cup water

• 1 tbsp. lemon juice

• 1/4 tsp. cinnamon

• 1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients (gradually adding in the water), and process until mixed. Set aside.


Crust:

• 1 cup regular or quick oats, ground in blender until fine

• 1 cup regular or quick oats, uncooked (not instant oatmeal)

• 1 teaspoon baking powder

• 4 ounces unsweetened apple sauce

• 3 tbsp. agave nectar (or other liquid sweetener)

• 1/2 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency (if the mixture is still a bit wet, then let it sit for a few minutes before continue to stir). Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars (I suggest waiting at least a few hours, before cutting).

Makes 16 bars.
 
Homemade Applesauce (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Another fabulously easy recipe from the milk allergy mom goddess, No Whey Mama - "I really, really like homemade applesauce. And so do the kids. For years I labored under the delusion that it was hard to make, but now I know the truth! Let me share it with you, so that you may enjoy homemade applesauce goodness of your own. Here's the secret: get thee a food mill. Then you don't have to worry about all of that peeling and coring."

Applesauce

8-10 tart apples, washed (We're looking for middle-of-the-road apples here. Not Delicious, not Granny Smith. Whatever is growing locally right now.)
water
dark brown sugar (optional)
lemon juice (optional)
cinnamon (optional)

Wash the apples and cut them into chunks. Put them in a pan with enough water to just cover the bottom of the pan. Simmer, covered, for about 15-20 minutes, until the apples are soft. Run the apples through the food mill over a clean bowl. Discard the seeds and peels left in the mill. Taste the applesauce, and add a tiny bit (1-2 teaspoons) of dark brown sugar if desired. If the applesauce isn't tart enough, add a shot of lemon juice. Stir cinnamon into the applesauce or serve with cinnamon on top if desired.

Of course, you can always peel and core the apples before you cook them, then mash them with a potato masher. But I am a food mill convert. Plus, I like the way the apple skins turn the applesauce pink.
 
Homemade Popsicles (Gluten-Free, Soy-Free)
Thanks to Rob Benes of the Well Fed Network for this inspirational summer recipe...
Ingredients:

3 ounces of your favorite Jell-O flavor
1 packet of unsweetened Kool-Aid (a flavor that complements the Jell-0)
1 cup of sugar
1 cup of boiling water
Directions: Combine all ingredients in a large pitcher that can hold at least 2 quarts, and stir until dissolved. Next, add enough cold water to make 2 quarts. Then, pour the mixture into your molds and freeze unit it starts to thicken. Finally, insert a popsicle stick (if needed, you can find the sticks at your local grocery store) and let it freeze completely.

If you want, you can experiment by adding pureed fruits, but remember by pureeing the fruit you’ll add some additional liquid so may have to adjust the amount of water needed.
 
Instant Pudding
Serves: 2-3

1 4oz Box of instant pudding mix (dairy free flavor of choice)
1 Cup vanilla or plain soymilk

Follow the directions on the box, using just one cup of soymilk in place of all of the milk. Refrigerate for at least one hour.
 
Kid Tested Zucchini Bars
We altered this home-grown recipe from the Detroit News...
Ingredients:

3/4 cup margarine (such as earth balance)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (may use egg replacer such as Ener-G's)
1 teaspoon vanilla extract
1 3/4 cup flour
1 1/2 teaspoon baking powder
2 cups shredded zucchini
1 cup shredded coconut
3/4 cup chopped nuts, optional
Frosting:

1 cup powdered sugar, or more if needed
2 1/2 tablespoons soy or rice milk
1/2 teaspoon cinnamon
1 1/2 tablespoons melted margarine
1 teaspoon vanilla extract
Directions:

Wash hands. Heat oven to 350 degrees. Cream margarine in bowl until light and fluffy; beat in sugars. Add eggs one at a time, and vanilla. Stir in flour and baking powder. Then mix in zucchini, coconut and nuts. Spread in a greased 15 x 10-inch pan. Bake for 20 to 25 minutes. Meanwhile, make frosting. Combine powdered sugar, milk, cinnamon, margarine and vanilla; beat until smooth. (Add the milk gradually until the desired consistency is achieved.) Add additional powdered sugar, if needed, if frosting is too thin. Spread frosting over warm bars.
Yields 16 bars.
 
Marshmallow-Free Rice Krispy Treats (Gluten-Free, Soy-Free)
This creative recipe comes from the blog of "Needleroozer"

Ingredients:

1/2 cup coconut butter
1/2 cup sugar
1/2 pound chopped dates
1 beaten egg (may be able to omit or replace with liquid for vegan alternative)
1 TBSP milk (rice, almond, or coconut milk)
1 tsp vanilla
1/2 cup chopped nuts (or dried blueberries, coconut, etc.)
2 cups rice crispies type cereal
1/2 tsp salt
choice of coating (nuts, bits, coconut, etc.)
Directions:

Cook butter, sugar and dates until boiling over low heat. Add beaten egg, milk, vanilla, and 1/2 tsp salt. Cook 2 minutes, cool. Add chopped nuts and cereal. Form into balls the size of a walnut. Makes 3 doz. Roll in nuts, coconut, melted chocolate or powdered sugar.
 
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