Search This Blog

Wednesday, June 23, 2010

Attune Probiotic Chocolate Bars

What an amazing thing! I received these a couple weeks ago and had chance to sample these. Being allergic to dairy I was skeptical at first. How can these taste like a chocolate bar? Well let me tell ya, the are very tasty!
I received Chocolate raspberry, A chocolate coffee, and dark chocolate. All of them were fabulous! My favorite is the Chocolate Raspbery and the Dark Chocolate. I am not a fan of coffee flavored anything but found it still had a good taste. They were creamy which I was surprised with. A lot of dairy free chocolates I have found are not very creamy but these were! Very good texture and the great flavors made for a product I would buy if they come around to my stores I frequent. I think its a great alternative to eating yogurt but still getting those good for ya belly bacteria! I am all in favor of getting those nutrients out of chocolate!
As I understand you can buy these at Whole Foods, select Safeways and on line at their website . Enjoy!

Sunday, June 13, 2010

What's for Sunday Dinner? Dairy Free Stuffed Shells

This is one of my favs and the family loves it too. I have worked hard on creating the perfect recipe for this dish. I lived many years thinking that tofu was awful and something only vegans ate. But I was oh so naive! I have loved working with this versatile food. So now let me give the you the "dish" on this:

1 pkg. large shell pasta
1 14(oz) pkg of firm tofu
1 8-10 (oz) pkg of frozen chopped spinach
1 tsp lemon juice
1 tsp of garlic powder or 2 crushed garlic cloves
1 tsp salt
1/4 tsp pepper
1/2 finely chopped onion or 1 tsp onion powder
1 tsp italian seasoning
1/2 -3/4 cup daiya cheese or any dairy free cheese of your choice
1 jar of your fav spaghetti sauce
extra cheese for the top

Cook pasta according to package. Drain then let cool a bit. While the pasta is cooking, Put tofu in medium size bowl with spinach,lemon juice, garlic, salt,pepper, onion, italian seasoning and cheese. Mix well, I use my clean hands but you can use a large spoon if you prefer.
Get out a 9 x 13 glass baking dish and spray with a non- stick spray.
Spoon a bit of tofu mixture into each pasta shell. However full you like the shells of course. place them in the pan along side each other. When done pour your pasta sauce on top of the shells and sprinkle more cheese on top. Bake at 350 degrees for 30 minutes. Then Wa la! You have yourself a beautiful piece of art! Ok maybe not art but delicious food.
You may have some pasta left over. If you are so inclined or have a very large family, you can always double the tofu mixture ingredients so you can fill every pasta shell.
This recipe makes about 15 shells.

Thursday, June 10, 2010


I feel like I have been running around crazy the last couple weeks. Between baseball and work, I've had no time to post here. Sorry about that!
So I did mangage to try some new recipes from Vegan Cupcakes invade your cooking jar by Isa Chandra Moskowitz & Terry Hope Romero. How fabulous their cookies are! I definately recommend this book to anyone that is dairy free!
This weekend I will be trying my hand at Sweet potato & Black bean enchiladas. After I slave away at this I will be posting this recipe. Yum! So check back and see if I've been busy!

Tuesday, June 1, 2010 review of Cheesy Vegan Spreads that are GOOD!

Sunday, May 23, 2010

What's for Sunday Dinner ... Dairy free Clam Chowder

Ok, I know its starting to get warm outside in some areas of the country but for the Northwest, it's still chilly so for Sunday dinner I made my most loved recipe. Dairy free Clam Chowder. My grandmother used to go clam digging and make the best Clam Chowder according to my Dad. I played with one recipe I had to make this wonderful Clam Chowder that even die hard Dairy lovers really enjoy. My Dairy eating kids and Husband even love this recipe. I make mine with coconut milk because two of my four children have thyroid issues and cannot have much soy milk.
I serve this with a salad and a hearty wheat roll.

4 Slices of bacon (turkey or pork works)cut into small pieces
1 medium onion, diced
1 large carrot, diced
2 celery stalks, diced
1 Tbsp Earth balance or other Dairy free butter
4 cups diced potatoes
1 can (14 Oz) reduced sodium chicken broth
1-1/2 tsp salt
1/2 tsp pepper
3 (7 oz) cans of minced clams
5 tbsp corn starch
3 cups coconut milk or if you prefer soy milk (reserve 1/4 cup)
1 Tbsp chicken seasoning rub or for a bit of a kick use a steak rub
Parsley to garnish

Saute bacon in a large pan until semi crispy, add the butter, onion, carrots, and celery. Cook until vegetables are semi tender. Transfer bacon mixture to a soup pot. Add potatoes, chicken stock, salt, pepper and the liquid from one can of clams. Cover and simmer for 15 minutes or until potatoes are tender. Turn the heat off. Use the 1/4 cup of milk and mix the cornstarch into it. Add the cornstarch mixture, rest of milk, clams and their liquid. Turn heat back on to low. Let it thicken some, about 3 minutes then add the seasoning.
Tip: If you like yours thicker add more cornstarch one tsp at a time.


Saturday, May 22, 2010

Caramel Dream

I had a dream, a fabulous dream, to make a dairy free caramel sauce to drizzle on my Caramel apple crisp and my vanilla coconut ice cream. So on my first available day I took on this task on and it turned out to be fruitful. At first I was a little skeptical, how can I make caramel sauce without Heavy cream? Then I looked in my fridge and found some left over Soy Creamer that I use in my coffee and to my joyful surprise (with many squeals of joy!) this wonderful experiment came out perfect.

So here is my recipe, Enjoy!

1- 1/4 cup of sugar
1/2 cup of water
1- 1/4 cup of Soy creamer (unflavored)
1 tsp vanilla

In a medium sauce pan over low heat, disolve sugar and water without sitring for 6-10 minutes. Turn heat up then to medium and boil uncovered for another 6-10 minutes, this is when the sugar and water combination will turn a lovely caramel color (this is 350 degreees on the candy themometer). Stir occasionally but becareful that it does not burn as this can burn easily. Turn the heat off and mix the creamer and vanilla together. Then slowly add the creamer mixture to the sugar and water. This will boil violently so becareful not to get splattered with the boiling concoction!
Turn heat back on to low and stir constantly for 2 minutes. Then remove from heat and let sit for an hour, then put into a dish to cool further in the fridge. It will thicken as it cools. Enjoy!

Wednesday, April 28, 2010

A little about why I am doing this

About 2-1/2 years ago my allergist told me I may be allergic to milk.( My skin test was positive) I was in shock for 2 years along with BIG denial. I thought no way is this girl allergic to milk, but gee why was I getting sick all the time? Finally after missing yet another day of work last September I decided to go dairy free. I felt incredible! For the first time in my life I wasn't having to make mad dashes for the loo at my office or miss an outing because I wasn't feeling well. I felt free! Ok well, as free as a mother of 4 with a full time job can feel, right? I did this for a month. Then, oh boy, I decided to try lactose free milk and some cheese, because maybe I was just lactose intolerant,uh, nope. I was so sick for three days I kept a bag with me just in case, it was worse than any stomach sickness I have ever had. So at that point I finally decided to go dairy free. In this time, I discovered that I am allergic to the protein, whey. But I also discovered a whole new way of cooking, I enjoy food more and really enjoy sharing what I make with friends, family and co-workers. I am hoping that this blog will help you too. I believe it's important to share and that is my purpose here. So on my next day off, I am hoping I can post some recipes and ideas here.