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 http://www.attunefoods.com/ . Enjoy!
Wednesday, June 23, 2010
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.
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
Crazy
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!
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
Godairyfree.org review of Cheesy Vegan Spreads that are GOOD!
“We Can’t Say It’s Cheese” Cheddar-Style Dip (Vegan, Soy-Free, Wheat-Free)
Go Dairy Free - Tuesday, 01 June 2010
Go Dairy Free - Tuesday, 01 June 2010
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