Whole-Grain Vegan Cranberry-Nut Muffins

This recipe comes from King Arthur Flour, a flour company (America's oldest to be exact) that produces quality baking ingredients.  The company is very food allergy conscience and lists allergen free recipes on their recipe blog.  This is how I came across this muffin recipe, which makes a dozen hearty, flavorful muffins.

Whole-Grain Vegan Cranberry-Nut Muffins
-2 1/4 cups King Arthur White Whole Wheat Flour
-1 cup brown sugar
-3/4 teaspoon salt
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1 cup dried cranberries
-1/2 cup diced walnuts or pecans, optional
-1 teaspoon vanilla extract
-1/2 cup vegetable oil
-1 1/2 cups tomato juice or blended vegetable juice (I used low-sodium V8...this binds the batter and gives it acidity in place of eggs)

Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.

Whisk together all the dry ingredients, including the cranberries and nuts.  In a separate bowl, whisk together the vanilla, vegetable oil, and tomato juice.  Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened.

Spoon the batter into the prepared muffin cups, filling each nearly full.  Sprinkle the tops with coarse white sparkling sugar, if desired. 

Bake the muffins for 18 to 20 minutes, until they've domed nicely and they're lightly browned around the edges.  Remove the muffins from the oven, and transfer them to a rack to cool. 

These muffins turned out perfectly!  They were great as both a breakfast and a snack.  Enjoy!

-Amanda

Ghirardelli Hot Cocoa

Thanks to Ghirardelli's Double Hot Chocolate Hot Cocoa, I had hot cocoa for the first time in years.  When made with your choice of dairy free milk (I used soy), it is dairy free!

From Ghirardelli's website

The cocoa comes in a large container (seen above) or a single serving packet.  It was so chocolatey and delicious that I doubled checked the ingredient list just to be sure that it did not have dairy!!  If you cannot find this dairy free cocoa mix, you can add chocolate syrup (most are dairy free) to soy milk.

Enjoy!

-Amanda

Trader Joes' Peppermint Joe Joe's (Oreos)

I avoided Oreos for a few years after I found out that I was allergic to diary because I assumed that the cream filled chocolate cookies had milk in them.  Luckily, Oreos and other similar cookies, including Trader Joes' Joe Joe's, are dairy free.

Just in time for the holidays, Trader Joe's has released Candy Cane Joe Joe's, an irresistible cookie that contains real candy cane pieces...not just peppermint flavoring!

These cookies are so delicious!  They are the perfect mix of peppermint and cocoa.  The crunchy candy canes and smooth cream make for a great texture.

Candy Cane Joe Joe's would be great at a holiday party or as a snack with dairy free hot cocoa.

-Amanda

Mashed Potatoes

With Thanksgiving only a week away, I decided to post about the quintessential Turkey Day side: mashed potatoes.  Mashed potatoes are a favorite of mine, so I am the designated mashed potato maker for holiday gatherings.  I often talk about how dairy free foods should be enjoyable to those who consume dairy and those who do not.  This recipe is a perfect example of that because there have been multiple occasions where I have had trouble convincing guests that these mashed potatoes were not made with dairy!

When I make mashed potatoes, I do not use measurements and instead add a little of this and that.  For blogging purposes though, I was able to record a perfectly creamy dairy free mashed potato recipe!

 Mashed Potatoes
-4 large potatoes, boiled
-1 cup soy milk
-4 tablespoons of you favorite dairy free butter
-1 tablespoon salt
-Pepper to taste

On the stove, boil water in a large pot.  Chop the potatoes into halves or thirds in order to lessen the cooking time.  Place the potatoes into the boiling water for 20-25 minutes, or until a knife is inserted into the center with ease.  Drain the potatoes and let cool for about 5 minutes.

With the skins still intact, place individual potato pieces into a potato ricer (pictured above) and rice into the bowl of a stand mixer.  If you do not have a ricer, thoroughly mash the potatoes with a potato masher or pastry blender.

In a microwave safe dish, place the soy milk and butter into the microwave for 1 minute, or until the butter melts (this helps the potatoes stay warm by not adding cold ingredients).  Add the warm mixture to the potatoes and blend on low until combined.  Add salt and pepper and blend on medium-high for 30 seconds.  Add more salt and pepper to taste or more soy milk if the potatoes are dry.

These mashed potatoes are rich and creamy thanks to the double mashing/blending.  If you are looking for something extra special, try adding roasted garlic and parsley...yum!  Enjoy!

-Amanda

Raspberry Breakfast

For breakfast today, I had two products that I love: Barry's Bakery French Twists and So Delicious' Coconut Milk Yogurt.  As if this duo couldn't get any better, they were both raspberry flavored!

I have posted about So Delicious' Blueberry Coconut Milk before, and the raspberry is just as good.  I love that it is made with real raspberries and contains little pieces of the fruit and its seeds.

Barry's Bakery Raspberry French Twists are the perfect complement to the yogurt.  They are light, flaky, and crispy.  The Twists have a great, underlying raspberry flavor that is not overwhelming.  Not only are they dairy free, but egg free, yeast free, and cholesterol free as well!


Enjoy!

-Amanda

Chicken and Dumplings

For years, my family has made chicken and dumplings from The Colonial Williamsburg Tavern Cookbook.  I went without this creamy, savory dish after others told me that soy milk would never work in the recipe...until last week that is. 

I decided that it was worth a shot to make a dairy free version of chicken and dumplings and I am so glad that I did!  The dish came out perfectly and looked identical to my family's dairy version.  I am now kicking myself for not making a dairy free version years ago!

Chicken and Dumplings
For the sauce:
-1 rotisserie chicken, diced or shredded
-4 cups chicken stock
-¼ cup of your favorite dairy free butter
-6 tablespoons flour
-⅛ teaspoon paprika
-½ cup soy milk
-Freshly ground pepper (black or white)
For the dumplings:
-2 cups flour
-1 teaspoon salt
-1 tablespoon baking powder
-1 tablespoon vegetable shortening
-½ cup soy milk

In a large saucepan over medium-high heat, melt the dairy free butter.  Stir in the flour and paprika.  Stir until well blended and lemon colored, about 3 minutes.  Pour in the 4 cups of stock, increase the heat to high, and bring to a boil, stirring often.  Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes.  Add the chicken, soy milk, and pepper.  season with additional salt and pepper if desired.  Reduce the heat to medium low and cook slowly while preparing the dumplings.

Into a large bowl, sift the flout, salt, and baking powder.  Blend in the shortening with a pastry blender or fork.  Add the soy milk and mix well.

Dip a teaspoon into cold water and then into the dough.  Spoon the dumplings on top of the gently bubbling chicken mixture.  Cover and cook for 15 minutes without lifting the lid (very important!!).  Serve at once.

Close up!

This chicken and dumplings is a classic comfort food and is delicious!  It could easily be confused for a dairy laden version.  Enjoy!

-Amanda

My mini dairy free version next to my family's dairy version (I didn't want them to eat the dairy free version on the trial run in case it didn't work out!)

Out and About: TCBY

Sometimes you find dairy free food where you least expect it.  A perfect example of this is TCBY, The Country's Best Yogurt.

From TCBY's website

TCBY recently re-branded themselves and the company now offers sorbet (dairy free) along with their traditional frozen yogurts (dairy products).  My local TCBY offers two different sorbet flavors daily which include flavors such as raspberry, orange, mango, strawberry kiwi, ruby red grapefruit, and strawberry lemonade.  The sorbet (and the frozen yogurt) is self serve, so you can mix and match flavors and get the serving size that you want.

Sorbet from TCBY's website

Not only does TCBY offer sorbet, but you are able to put on a limitless amount of toppings from their toppings bar.  Some of my favorites are their assorted fruits, coconut shreds, walnuts in syrup, marshmallow topping, and sprinkles (but they have SO much more).

My creation

TCBY is a great place for groups with allergy and non-allergy people, because there is literally something for everyone and those who are dairy free will not feel left out!  Case in point, my sister (who does not have a dairy allergy) and I went to out local TCBY this weekend.  I was able to get raspberry sorbet with dairy free toppings and she got a combination of coffee, chocolate, and peanut butter frozen yogurt with various toppings.

Cross-section.  Yummy, yummy, yummy!

If there is a TCBY near you, you should give it a try!  It is so great to be able to go to an ice cream parlor and definitively know that there will be something there for you to enjoy too!

-Amanda

Amy's Kitchen: Bean and Rice Burrito

As I have said before, Mexican food can be difficult to eat sans cheese.  Thankfully, Amy's Kitchen makes it easy with their Bean and Rice Burrito. 

The burrito is dairy free, soy free, gluten free, and delicious!  Thanks to the great and plentiful filling, this burrito is very hearty.

"Organic flour tortilla wrapped around organic pinto beans, rice and vegetables in a mild Mexican sauce."

This product is perfect for lunch in the office or a quick dinner when you are in a hurry.  I love to top mine off with guacamole.

Enjoy!

-Amanda

Apple Butterscotch Brownies

This recipe comes from Southern Living and was made dairy free by me.  These apple butterscotch brownies are a great alternative to plain brownies or blondies.  The apples add a great fall flavor and add a lot of moisture to the brownies.

                                  From Southern Living                                                                                         My version
 
 Apple Butterscotch Brownies
-1 cup chopped pecans
-2 cups firmly packed dark brown sugar
-1 cup of your favorite dairy free butter, melted
-2 large eggs, lightly beaten
-2 teaspoons vanilla extract
-2 cups all-purpose flour 
-2 teaspoons baking powder 
-½ teaspoon salt
-3 cups peeled and diced Granny Smith apples (I used a mixture of Granny Smith and Red Delicious)


Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together brown sugar and next 3 ingredients.

Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13- x 9-inch pan; spread in an even layer.

Bake at 350º for 35 to 45 minutes (mine took about 50) or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour). Cut into bars.  Enjoy!

-Amanda

Chocolove: Orange Peel in Dark Chocolate Bar

I have fond memories of spending time with my grandfather and eating his favorite confection: chocolate dipped orange rinds.  The decadent candies are hard to come by these days and are even harder to find dairy free.  So, it is no surprise that when my sister and I spotted Chocolove's Orange Peel in Dark Chocolate Bar at Publix over the weekend, we could not resist (and who could blame us?).

From Chocolove's website

 The bar, which is dairy free of course, is made with real pieces of orange rind.  No "orange flavoring" here!  Some of the orange pieces are soft, while some are crispy, which makes for a great texture.

"This chocolate melts in your mouth as crispy bits of orange peel release their gentle flavor. The chocolate and orange unite exquisitely, and relax into a lasting orange finish."

Please excuse the quality of this picture (although my pictures are never that great anyways thanks to my grainy camera), because it was taken in my car, where my sister and I succeeded in devouring the bar in the grocery store parking lot because we literally could not wait until we made it home.

Chocolove's Orange Peel in Dark Chocolate Bar surpasses any orange/chocolate combo I have had in years.  So good!  I cannot wait to try other Chocolove products!!

-Amanda

Kroger's Jumbo Junior Buttermilk Biscuits

Don't let the addition of buttermilk in the title of these biscuits fool you...they are dairy free!  Produced by Kroger's generic label, these biscuits are flavored with artificial buttermilk and contain no butter, milk, or cream.

They can be found in the refrigerated dough section of Kroger and come in packages of 5 or 10 (I forgot to snap a picture of the packaging, but the tube is red and blue).  These biscuits are great for a quick breakfast.  They cook in less than 10 minutes and you don't even have to grease the baking sheet!  Enjoy!

-Amanda

Tomato Soup

Hello!  I hope everyone is enjoying the cooler weather...I know I am after months of 90 degree heat!  One of my favorite cold weather dishes is soup, and tomato soup is at the top of that list.

Although it doesn't seem so, it is difficult to find a good tomato soup (recipe or canned) that does not include dairy.  Many restaurants and companies add cream to create a thick, rich base.  This recipe produces a flavorful, thick tomato soup, without the cream.

Tomato Soup

-6 tablespoons of your favorite dairy free butter

-2 medium yellow onions, chopped

-2 cloves garlic, chopped

-28 ounces canned whole plum tomatoes

-3 cups chicken stock (or vegetable stock for a vegan version)

-2 teaspoons sea salt

-¼ teaspoon freshly ground black pepper

Melt butter in a large saucepan over medium-low heat.  Add onion and garlic; cook, stirring, until onions have softened, about 15 to 20 minutes.

Add tomatoes, chicken stock, salt, and pepper.  Bring to a boil.  Reduce heat to low and cook until tomatoes, onions, and garlic are soft, about 10 to 20 minutes.

                              Before blending with an immersion blender                                  After blending

Blending Option #1 (Easier)

Use an immersion blender in the saucepan over the stove.  Blend until soup is smooth and creamy.

Blending Option #2 (Harder and messier)

Work in batches and transfer soup to the jar of a blender and puree until smooth.  Strain soup through mesh strainer in order to achieve a smooth consistency.

Return soup to saucepan to reheat.   

Serve while hot or store in a sealed container in the refrigerator.

This recipe never fails!  I just made a batch over the weekend and it is so good!  Try serving it with a grilled soy cheese sandwich or with crackers or bread sticks (I LOVE it with Alessi's rosemary bread sticks).  Enjoy!

-Amanda