Monthly Archives: March 2015

Dairy-Free Hasselback Potatoes

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Here is a perfect Easter dinner potato recipe. Or if your holiday menus are set in stone, this is also a perfect easy-yet-fancy weekend side dish. The recipe description on AllRecipes says, “This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.” Yes, they do. There are a few people in our family who could take or leave baked potatoes but love these.

Happy Easter!

Dairy-Free Hasselback Potatoes
An easy yet impressive dairy-free potato side dish perfect for special occasions.
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Ingredients
  1. 4 baking potatoes
  2. 2 tablespoons dairy-free margarine, melted
  3. 2-3 tablespoons dairy-free Panko bread crumbs
  4. salt and pepper to taste
Instructions
  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes.
  3. Place them in a bowl of cold water to prevent browning.
  4. Place one potato on a cutting board next to a large wooden spoon.
  5. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure not to cut all the way through the potato.
  6. The slices should stay connected at the bottom, and the spoon acts as a guide to help keep the depth even.
  7. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  8. When all of the potatoes are cut, place them cut side up on a cookie sheet lined with a silpat.
  9. Drizzle the potatoes with half of the melted margarine, then season with salt and pepper.
  10. Bake for 35 to 40 minutes.
  11. Remove from the oven, and drizzle with the remaining margarine.
  12. Sprinkle the Panko bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper.
  13. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Adapted from AllRecipes
Adapted from AllRecipes
No Whey, Mama http://nowheymama.com/

Aunt Lala’s Fudge Pie

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Of course we made pie on Pi Day! I am just now sharing the recipe, but it will be here for next year. Or tomorrow. Or today. Or the day you find dairy-free pie crusts marked down to 49 cents at Aldi. Whenever.

Aunt Laura makes this pie with condensed milk. I’ve had success with soy creamer and even soy milk, although sometimes the cocoa separates and float to the top. It still tastes great! This time I tried canned coconut milk and the consistency was perfect. I did need to add 10 minutes to the cooking time, though. Enjoy!

Aunt Lala's Fudge Pie
A rich, fudgy pie made with easy-to-find pantry ingredients.
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Ingredients
  1. 1 1/2 cups sugar
  2. 4 tablespoons cocoa powder
  3. 1/4 cup dairy-free margarine, melted
  4. 2 eggs. beaten
  5. 2/3 cup soy creamer or canned coconut milk
  6. 1 teaspoon vanilla
  7. 1 dairy-free pie crust
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the pie crust in a pie pan.
  3. Whisk the ingredients together until well mixed.
  4. Pour into the unbaked crust.
  5. Bake for 40-50 minutes.
  6. Shake gently.
  7. If the filling jiggles anywhere but in the very center, bake for 5-10 more minutes.
  8. Let cool completely before slicing and serving.
Adapted from Laura Hatfield
Adapted from Laura Hatfield
No Whey, Mama http://nowheymama.com/

Dairy-Free Cream of Chicken Soup Mix

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Longtime readers (or anyone who knows me) may remember that I am a recovering cream of soup addict. I love creamy, unhealthy, church-potluck casseroles. Growing up I always chose my great-aunt’s Chicken Divan casserole for my birthday dinner. 

We went without creamy sauces for a few years post-dairy allergy diagnosis. Then I tried some of the prepackaged ones with some success. Cost and availability were still barriers, though. 

Then I dairy free-ified Mary Ostyn’s Cream of Anything Soup Mix from Family Feasts for $75 a Week. And the casseroles reappeared in the house and the people were happy and the angels sang.

What’s your favorite cream-of-soup-using recipe?

Dairy-Free Cream of Chicken Soup Mix
A versatile, shelf-stable, dairy-free cream of soup mix.
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Ingredients
  1. 3 cups powdered soy milk or other dairy-free powdered milk
  2. 1 cup cornstarch
  3. 1 cup dairy-free, MSG-free powdered chicken bouillon (I like Orrington Farms)
  4. 2 Tablespoons onion powder
  5. 1 teaspoon dried thyme, crumbled
  6. 1/2 teaspoon dried basil, crumbled
  7. 1/2 teaspoon black pepper
Instructions
  1. Combine all ingredients in a large bowl.
  2. Store in a tightly-covered airtight container for up to one year.
To make soup
  1. Combine 1 1/4 cups water and 1/2 cup soup mix in a medium saucepan.
  2. Mix well.
  3. Bring to a boil and cook until thickened, about 2 to three minutes, whisking constantly.
Notes
  1. You can add minced celery, mushrooms, or cooked shrimp to make other cream of flavors, although I usually don't bother and just use the basic mix in any recipe.
  2. Orrington Farms also makes a vegan chicken broth bouillon.
  3. This soup doubles as a quick, creamy gravy.
Adapted from Mary Ostyn
Adapted from Mary Ostyn
No Whey, Mama http://nowheymama.com/

Dairy-Free Crunch Salad

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Katherine participated in World Vision’s 30-Hour Famine last weekend. Not surprisingly, she came home very hungry, so we made her favorite dinner Sunday night: dairy-free fried chicken, baked potatoes, and her new favorite salad. It’s my new favorite, too. After all these months of CSA root vegetables, I’m ready for something that tastes like summer, and this is it.

This salad recipe is from Jen Hatmaker, who got it from the Robertsons’ Aunt Carol. No, I don’t know any of these people in person, but I do know a good recipe when I see it! Here is my dairy-free adaptation of Aunt Carol’s Crunchy Salad.

Dairy-Free Crunch Salad
A crunchy, refreshing, addictive salad. Add sliced chicken breast for a full meal.
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Ingredients
  1. 1 three-pack bag of romaine hearts
  2. 1 package of dairy-free Ramen noodles
  3. 1/4 cup sunflower seeds
  4. 1/3 cup almonds, chopped
  5. 2 tablespoons dairy-free margarine
Dressing
  1. 4 tablespoons brown sugar
  2. 1 teaspoon salt
  3. 6 tablespoons unseasoned rice wine vinegar
  4. 2-3 shakes Frank's Red Hot sauce
  5. 1/2 cup peanut oil
Instructions
  1. Wash, dry and chop the lettuce.
  2. Place in a large bowl.
  3. Break up the Ramen noodles.
  4. Discard the flavor packet.
  5. Saute the noodles, sunflower seeds, and almonds in a skillet with the margarine.
  6. Let cool.
  7. Mix together the dressing ingredients.
  8. Pour the dressing over the lettuce.
  9. Add the noodle mixture.
  10. Toss well, and serve immediately.
Notes
  1. Add chicken breast slices for a complete meal.
Adapted from Aunt Carol's Crunchy Salad
No Whey, Mama http://nowheymama.com/