January 2013
2 posts
Almost-Instant Breakfast Omelette
When you’re intolerant of egg yolks and dairy, it may seem all traditional breakfast foods are beyond you. Not so with some easy changes. This spectacular omelette is a nearly-instant way to create a hearty breakfast in under 10 minutes. Cheese substitute melts a bit differently from standard cheese, so adding it in after the omelette has started to set makes for easier clean-up.
4 -5...
Tofu Ricotta
This guest post is by my friend Heather Wilkinson Rojo, genealogist and author of the Nutfield Genealogy blog. Heather’s recipe for tofu-based ricotta has fooled even the most discerning of guests.
Dairy Free Ricotta Cheese
1 14 oz pkg of extra firm tofu, drained 2 tbsps nutritional yeast (Brewer’s Yeast flakes) (adds the “cheese” flavor)
Cut the tofu into four or five pieces and put into a...
December 2012
6 posts
Cheese Corn Biscuits
I grew up in a household where mixes were anathema. My grandmother viewed mixes as synthetic and without taste, and would have sooner gone hungry than baked anything from a mix. Her baking was superb, passed down from her great-grandmother, who had owned a hotel, two restaurants, and a coffee house with her great-grandfather, and ran them pretty much single-handed.
The reality of food allergies...
Roasted Winter Vegetables
The key to good roasted winter vegetables is picking the right combination of textures and flavors. Pick all veggies that roast up soft, and the result can be too mushy; pick too many sweet flavors, and it lacks the savory kick you’re looking for. This combination, lightly seasoned with your favorite herb mix, is incredibly simple and impossibly delicious.
Stems from 1 bunch of rainbow...
Cream of Kale Soup
Getting the rich, mellow texture of a cream soup without the cream is a challenge. There are many substitutes for cream to achieve the same texture; the key is to find one that complements the flavors of the other ingredients.
For savory soups based on slightly bitter vegetables such as kale and swiss chard, shiitake mushrooms, olive oil, and miso add texture and rich flavor, while the right...
Eating Dairy-Free Can Be Pretty Darn Delicious
A while back, I was diagnosed with casein intolerance. Since casein, one of the key proteins that make up dairy products, is in practically everything, cooking without it, especially baking, is a challenge. However, with some practice and careful label-reading, cooking without dairy is pretty darn doable.
Regardless of why you are avoiding dairy, this blog has helpful hints, recipes, and...
