Do you ever need to feed a large crowd? Do you like to cook outside in large pots? Then this is the recipe for you. Simple and delicious…
25 pounds of potatoes, cubed
5 pounds of onions, diced (I like less personally)
15 pounds chicken leg quarters, cooked, deboned, broth saved
2 gallons crushed tomatoes
4 large cans of tomato sauce
2 gallons of corn
3 pounds of elbow macaroni
Pour chicken broth in large kettle and add chicken.
Add potatoes, onions, and corn.
Soak macaroni in water until swelled, then pour off water.
Add to stew.
Add tomatoes last. Salt and pepper to taste.
What would the holidays be without cakes, pies, and cookies? This month we’ll be sharing some of our favorite dairy and/or gluten free dessert recipes. Enjoy!
*1 cup extra crunchy peanut butter
*1 cup brown sugar
*1 tsp. baking soda
*1 tsp. pure vanilla extract
*1 cup chocolate chips [dairy-free ones]
Preheat oven to 350. Cream together in a large mixing bowl the peanut butter, brown sugar, egg, baking soda and vanilla. Fold in chocolate chips. Spoon by the tablespoon full onto parchment paper-line cookie sheet and bake for 10-12 minutes. For crispier cookies bake longer.
Make sure all ingredients are gluten free and have not been contaminated by other members of the household. You never know who’s eating out of the peanut butter jar. 😉
I love the holidays. Food, fun, and fellowship. What could be more fun? Nothing.
Unless you have food allergies.
For October and November, Christina and I will be sharing dairy-free and gluten-free recipes, perfect for the holidays. Hopefully, you’ll discover something new to incorporate into your next family gathering…
I’m starting off October by re-sharing something I cook every Thanksgiving.
Sweet Potato Casserole
3 large cans sweet potatoes ( I prefer mashed)
1 cup sugar
1 tablespoon vanilla
1 stick butter or margarine (softened)
Drain and mash potatoes if not already mashed. Add 1 cup sugar, 3 eggs, 1 tablespoon vanilla, and 1 stick butter (softened); mix well. Spread into pan.
2 cups brown sugar
2/3 cup flour
2 cups chopped pecans
2/3 c. butter or margarine, melted
Mix brown sugar, flour, pecans, and melted butter; crumble on top of casserole. Bake at 350 degrees for 1 hour.
Today I thought I’d share some of my favorite blogs and websites that deal with food allergies. Some are vegan, while others strictly dairy-free. Check them out!
(1) Milk-Free Mom
(2) Bunny Kitchen
(3) Go Dairy Free
(4) So Delicious Dairy Free
And on Pinterest
If you have some great sites for tips or recipes, please share them with us…
Today I’m continuing my list of dairy-free products. The first I’ve tried and the others are on my wish list 🙂
1. So Delicious Chocolate Coconut Milk This is my favorite kind of dairy-free chocolate milk.
2. Earth Balance Vegan Cheddar Squares. Sounds good!
3. Daiya Mozzarella style shreds. Pizza anyone?
4. Udi’s Gluten Free Cinnamon Rolls. They’re also dairy-free.
5. Non-Dairy Ranch Organic Dressing. Now I won’t have to miss my ranch dressing.
How about you? Let me know what your favorite dairy-free foods are…
In 2010, I was diagnosed with a dairy allergy. Not lactose intolerant, but I had developed an allergy to milk and other dairy. So started my search to find good dairy-free recipes and products. Today I’ll share some of my favorite foods…
1. ALMOND DREAM™ all natural non-dairy frozen desserts. I especially like the dessert bites. They remind me of an chocolate coated iced cream bar, except in bites.
2. ALMOND MOCHA FUDGE So Delicious Coconut milk dairy-free frozen dessert. One word. Yummy!
3. EARTH BALANCE original butter spread. Tastes good.
4. TOFUTTI sour supreme cream. To me, it’s just as tasty as regular sour cream.
5. TOFUTTI Better than cream cheese. Again this product mirrors regular cream cheese.
6. SOY SLENDER Chocolate Soy milk. I don’t care to drink most dairy-free milk but this one is pretty good and also sugar-free.
So here are five of my favorites. In the future, as I continue to seek them out, I’ll share more fun and delicious dairy-free products.
Poppy at Bunny Kitchens has allowed me to share this great recipe. Check out her site at http://bunnykitchen.com/
15 MINUTE, GRATE-ABLE AND MELT-ABLE VEGAN CHEESE
- 500 ml/2 cups soya milk (for the best results use a thick, rich milk or creamer)
- 3 tsp agar powder*
- 1 tsp white vinegar
- 2 tsp coarse salt (or 1 tsp fine salt)
- 40g/4 tbsp tapioca starch
- 1 tsp paprika (used smoked for a smoky cheese)
- 15g/1/4 cup nutritional yeast flakes
- 1/4 tsp turmeric (optional, for colour)
- 1 capsule of vegan probiotic, emptied (optional)
*3 tbsp agar flakes can be used, boil mixture gently for 15 minutes after adding the flakes, vinegar and salt before adding the remaining ingredients. Carrageenan can also be used (3 tsp powder) and is often sold as ‘vege-gel’ or ‘vege-set’, the cheese will not be as firm as when set with agar but it behaves the same and after a little time in the freezer, grates perfectly.
- Bring the soya milk to a boil over a medium heat.
- Once boiling, remove from the heat and whisk in the the agar powder (or agar flakes or carrageenan), vinegar and salt.
- Mix the tapioca starch in a cup with a few tablespoons of the hot soya milk and set aside.
- Bring the soya milk mixture to a boil again, then whisk in the rest of the ingredients, including the tapioca mixture.
- Cook for 10 or so minutes, make sure it comes to a boil at least once, then remove from heat and stir in the probiotic of using then pour into a container to set.
- Leave to harden in the fridge or freezer to make it easier to grate.
Lyndsay Homme has done it again. I found another awesome recipe on her site, Milk Free Mom. With summer approaching, who doesn’t like a nice iced mocha?
Dairy Free Iced Mocha
2 cups of ice
2 tablespoons cocoa or dairy free chocolate syrup
2 tablespoons sugar or agave syrup
1 1/2 cups of almond or coconut milk beverage
about two cups of HOT coffee
Put all ingredients in blender and pulse until smooth, or slightly icy if you desire. Makes one large iced mocha.
2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups grated zucchini
2 cups flour
1 teaspoon soda
1 ½ teaspoon cinnamon
Mix first 4 ingredients. Sift other ingredients together, then add to sugar mixture. Add zucchini and stir together. Bake at 350 degrees for 40 minutes.
2 Tablespoon butter (soft) [I use Parkay Light or Earth Balance]
2 cups powdered sugar
½ cup soy milk or less
1 teaspoon vanilla.
Mix together and pour over cake while hot.
Today I’ve borrowed another recipe from a wonderful site by Lyndsay Homme called Milk Free Mom. Make sure and check it out as she has so much useful information for anyone trying to cook or even buy dairy-free products. Thanks Lyndsay!
I adapted this recipe from my Coconut Chocolate Chip Banana Breadwith two small changes, and it’s just as delicious as the original. It’s sweet, easy to prepare, and the whole family will love it.
Vegan Coconut Chocolate Chip Pumpkin Bread
makes 16 thin slices, 8 large
1/2 cup of your favorite dairy free milk
1 teaspoon apple cider vinegar
1/2 cup sugar
1/3 cup vegan margarine (Earth Balance), softened
2 cups whole wheat flour (white or gluten free will work too)
1 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
3/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 cup dairy free chocolate chips (we used Amanda’s Own Confections)
1/2 cup flake coconut
In a small cup, mix your milk and the vinegar together. Let it sit for 5 minutes while you follow the rest of the preparations, so that the milk curdles a bit.
Preheat your oven to 350°F. Grease your loaf pan, and set aside.
In a large mixing bowl, mix together your margarine and sugar until well combined and smooth. To that mixture, add your flour, baking powder, and baking soda.Give it a good mixing with a fork to combine it well. Next, add your pumpkin, milk, vanilla, pumpkin pie spice, and 1/4 cup coconut. Mix well until smooth. Gently fold in 1/4 cup of the chocolate chips. Scoop the mixture into your prepared loaf pan, and top with the remaining chips and coconut. Press the chips and coconut down a bit to help them stick. If you’re baking in a glass loaf pan, you’ll want to bake the loaf for about 50 mins. A tin pan will take 5 or 10 minutes less, so keep an eye on it and be sure to test the middle to confirm that it’s done. Let it rest on a wire rack for 10 minutes, and enjoy!