Dairy and Gluten Free Chocolate Chip Bar Cookies

I am visiting my parents for the holidays and as many of you know cooking and baking dairy and gluten free when not in your own home can be difficult.  Shockingly it is more difficult to find the flours and other items that I typically use here in metropolitan Florida than in the wilds of Wyoming.  I don't know what I am going to do about the "cheesecake" for Christmas since I can not find silken tofu anywhere down here.  This has caused me to search for new recipes using the items that I can find here.
I thought it might be best so begin simply.  I specifically wanted to make some sort of a chocolate chip bar cookie.  I found a wonderful looking recipe for Almost Sausalito Cookie Bars by The Gluten-Free Goddess.  I used Bob's Red Mill All Purpose Gluten Free Baking Mix for the flour as that is what I could find.  I also switched the macadamia nuts for pecans simply because my Dad loves pecans.  I used dairy free chocolate chips of course.
These cookies turned out great.  Just the right texture and a fantastic mix of flavors. 

Dairy and Gluten Free Cocoa Spiced Nuts

I can't remember where this cocoa spiced nut recipe came from which is sad since it is a fantastic spin on spiced nuts!  I have tweaked it over the years making it dairy free and gluten free along with less spicy or more spicy depending on my mood.  I hope that you try these as they are a great twist on a classic.

Dairy & Gluten Free Cocoa Spiced Nuts

2 cups pecans

2 cups almonds

3 tbs sugar

1 tbs cocoa powder

1 tbs kosher salt

3/4 tsp chipotle chile powder

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground allspice

1/2 tsp smoked paprika

3 tbs melted vegan buttery alternative

Preheat oven to 200 F.

Place the nuts on a lined cookie sheet.

Toast 10 to 15 minutes or until the nuts are fragrant.

In a bowl combine the buttery alternative, cocoa powder, sugar and spices.

Toss the nuts with the spice mixture.

Spread the coated nuts back out on the cookie sheet.

Bake for 5 to 10 minutes or until the nuts are slightly dried.

Allow to cook fully before storing in an airtight container.

Dairy and Gluten Free Mushroom and Sausage Dressing or Stuffing

One of my favorite Thanksgiving side dishes is dressing.  This dairy and gluten free version of Mushroom and Sausage Dressing is simply delicious.  It is so full of flavor!

Dairy & Gluten Free Mushroom and Sausage Dressing or Stuffing

1 loaf Udi's Whole Grain Gluten Free Bread

1 loaf Udi's White Sandwich Gluten Free Bread

1/3 cup fresh parsley, chopped

3 tbs fresh sage, chopped

2 tbs fresh thyme, chopped

1 1/2 cups vegan buttery alternative

3 cups onions, chopped

3 cloves garlic, grated

1 cup celery, chopped

1 lb fresh mushrooms, sliced

1 lb sage sausage

6 eggs, lightly beaten

1 to 1 1/2 cups chicken broth

Butter and lightly toast each slice of bread in a skillet over medium heat.

Place toasted slices of bread on a wire rack to cool.

Allow to dry for a few hours.

In a large skillet melt the butter and saute the onions, garlic, celery, and mushrooms until the onions are tender.

Allow the vegetable saute to cool slightly

In a separate skillet fry the sage sausage.

Drain the sage sausage then crumble.

Meanwhile either cube or crumble the bread depending on your preference.

In a large bowl combine the toasted bread, vegetable saute, crumbled sausage, and herbs.

Add the beaten eggs and enough broth to moisten to your preference.

Place into a 9 x 13 baking pan.

Bake at 350 for 30 minutes covered.

Then remove the cover and bake for 30 to 45 minutes or until the top is crusty.

Dairy and Gluten Free Sweet Potato Pecan Cheesecake

This year I wanted to make a dairy and gluten free dessert for me to enjoy which combined two of my favorite pre- allergy holiday treats and Sweet Potato Pecan Cheesecake was born.  Honestly, people kept calling it pumpkin cheesecake which tells you just how interchangeable sweet potatoes and pumpkin are in desserts.  This dessert is what I imagine would be born if pecan pie and sweet potato cheesecake had a baby :)  I hope you try this and enjoy it as much as I did!  Parts of this recipe were found and adapted to suit the needs of this dessert.  I especially must mention that the whipped cream is based on the Honey Whipped Cream from Gluten Free Easily and the cheesecake layer is adapted from a Pumpkin Tofu Cheesecake recipe.  Also feel free to substitute pureed pumpkin for the sweet potato if not allergic like I am.

Dairy & Gluten Free Sweet Potato Pecan Cheesecake

Crust

1 1/2 rice flour

1/4 tsp baking powder

1 tbs sugar

pinch of salt

1 large egg, beaten

1/4 cup dairy free buttery spread, melted

cold water

Preheat oven to 350 F.

Beat together the egg and melted buttery spread.

Sift together the dry ingredients over the wet.

Stir - it will be soft and crumbly.

Stir in cold water until the dough just holds together.

Press into the bottom of a greased 10" spring form pan.

Pecan Pie Layer

3 large eggs

3 tbs vegan buttery spread, melted

1/2 cup brown sugar

1 cup light corn syrup

1 tsp vanilla extract

1 1/2 cups chopped pecans

Stir together the eggs, vegan buttery spread, brown sugar, light corn syrup, and vanilla extract.

Pour over the unbaked crust layer.

Sprinkle evenly with the chopped pecans.

Bake 20 to 30 minutes at 350 F or until set slightly.

Allow to cool while mixing the sweet potato cheesecake layer.

Sweet Potato Cheesecake Layer

1 1/2 lbs silken tofu

12 oz vegan cream cheese

1 heaping cup mashed baked sweet potato

1 1/4 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground ginger (optional)

1 tsp vanilla extract

1 vanilla bean, seeds only

Reduce oven to 325 F.

Blend the tofu until smooth either in a food processor or a stand mixer with whip attachment.

Add in vegan cream cheese, mashed baked sweet potato, sugar, cinnamon, nutmeg, allspice, ginger, vanilla extract, and vanilla bean.

Continue to mix until the batter is very smooth.

Pour cheesecake batter over the slightly cooled pecan pie layer.

Bake at 325 F for 1 hour to 1 1/4 hours or until just barely set.

Turn the oven off and allow the cheesecake to remain in the oven as it cools for 1 hour.

Cool to room temperature then refrigerate overnight.

Remove cheesecake from the spring form pan just before serving.

Whipped Cream

2 cans full fat coconut milk

3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 

A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.

The whipped cream works best if everything is ice cold!

Spoon the top thick portion of the coconut milk into your bowl.

Try not to spoon out any of the bottom watery portion.

Whip or beat the coconut cream until it resembles whipped cream.

Add the honey and beat again until it reaches the soft peak stage.

Keep the whipped cream chilled until ready to use.

Happy Thanksgiving!

Happy Thanksgiving!!  I hope that all of my friends in the US have a wonderful Thanksgiving filled with love, friends and family!  May your turkeys come out juicy, your gravy lump free, and everything be delicious!  I tried a number of new recipes this year (all dairy and gluten free) which I will be sharing over the next week.  Who says that turkey and dressing can only be delicious on Thanksgiving, anyhow?  We like to enjoy it a few times through the year here!

Here is a quick list of the new recipes you can plan on seeing here at The Dairy-Free Diva next week:
Dairy & Gluten Free Maple Apple Cider Herb Turkey and Gravy
Dairy & Gluten Free Mushroom and Sausage Dressing
Dairy & Gluten Free Sweet Potato Pecan Cheesecake

Dairy and Gluten Free Crock Pot BBQ Beef

Dairy and gluten free crock pot BBQ beef is a great hearty winter dish.  Your house will smell amazing with this cooking away in your crock pot all day!  I love the simplicity of throwing this together then forgetting about it until dinner time.

Dairy and Gluten Free Crock Pot BBQ Beef

2 lbs lean beef, cut into 1" cubes (I used a bottom round roast)

1 large onion, finely chopped

5 cloves garlic, minced

1 1/2 cups beef broth

3/4 cup apple cider vinegar

3/4 cup brown sugar, packed

1/4 to 1/2 cup sweet chili sauce (depending on the level of spice you like)

1/2 cup ketchup

1/3 cup worcestershire sauce

1 to 2 tbs corn starch dissolved in a small amount of water

Place the beef into the crock pot.

Combine the remaining ingredients except the corn starch before pouring over the beef.

Cook on low for 8 hours or high for 6 hours.

About 15 minutes before serving turn crock pot to high and stir in the corn starch slurry.

Wonderful served over hot rice with "buttered" green peas.

Dairy and Gluten Free Crustless Coconut Pie

I saw Shirley's recipe for a gluten free Crustless Coconut Pie and just had to play around with it to attempt to make it dairy and gluten free.  Since it is Coconut Pie I wanted to try and use as many coconut ingredients as possible.  I was excited to give my coconut oil a try and this pie seemed like the perfect opportunity!  Don't be afraid to try this because it is crustless - Honestly, I didn't even miss the crust as the bottom and sides crisped up some.  This pie will definitely be gracing our holiday table!

Dairy and Gluten Free Crustless Coconut Pie
(Adapted from Gluten Free Easily)

3 large eggs
1 1/4 cup granulated sugar
3 tbs rice flour
2 tbs cornstarch
1 cup full fat coconut milk 
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cups shredded coconut

Preheat the oven to 350 F.
Beat together the eggs and sugar.
Beat in the rice flour and cornstarch.
Beat in the coconut milk, coconut milk, vinegar, and vanilla.
Stir in 1 cup of the shredded coconut.
Pour the batter into a greased pie pan.
Sprinkle the top with the remaining 1/2 cup of shredded coconut.
Bake for 30 to 45 minutes or until the top is golden and the filling is set in the center.
Best served at room temperature or chilled.

Culinary Tag

Sophie has a wonderful food blog over at Sophies Foodifiles.  She lives in Brussels, Belgium and I love seeing her cultural spin on food!  She tagged me to answer the following questions...

1. What is your most memorable meal that you ate in your life & why?

Probably the first time I cooked an entire holiday dinner dairy and gluten free.  It was almost shocking and oh so exhilarating finding out that even the people at the table who were not dairy and/or gluten free really enjoyed it.

 
2. Why did you started blogging?

I started blogging as a creative outlet and so that I could share my recipes with family and friends.  I love that it has grown to a bigger audience!  

 
3. What is your favourite restaurant, where & why?

I really do not have a favorite restaurant.  Where we live I really don't feel comfortable eating out with my food issues.  I also haven't traveled very much so this is a difficult question for me.

 
4. Which are your 3 most favourite chefs in the whole world and why?

Wow, only 3 choices!?!  If I had to choose I think that they would be -

Nigella Lawson because of the simplicity and home style nature of her food.  I love how accessible her food is.

Tyler Florence because of the ability he has to bring together different food cultures into one dish.  I also love the techniques and passion he brings to the table.

Jamie Oliver because of his passion to cook fresh, local, and healthy.  I love the rustic fresh from the farm approach he has.

 
5. What is your favourite recipe on your own blog and why?

I have so many that I love; however, here are just a few... 

I love my Gluten Free Goat's Milk Mac 'N Cheese with Bacon and Caramelized Onions.  It is a great mac 'n cheese on its own, but can be altered into so many other delicious cheesy pasta bakes such as Cheesy Chicken and Bacon Casserole.

I also love my Diva Dairy & Gluten Free Brownies.  They are great with or without the chocolate chips and/or nuts.  They also are great topped with Dairy Free Baker's Chocolate Buttercream Frosting or Dairy Free Chocolate Buttercream Frosting.

 
6. To which music do you listen to when you cook and bake & why?

For the most part, I don't listen to music while I am cooking and making.  Around Christmas time I might put on Christmas music while I am baking.

 
7. What is the strangest food that you have ever eaten and did you like it or not?

Probably the strangest food I have ever eaten is Sushi.  I just do not like it!  I don't enjoy fish to begin with and then to attempt to eat raw fish... Ick!

 
8. What is your most lovely food destination in the world & why?

I used to dream of going to Tuscany before figuring out that I need to eat dairy and gluten free.  I think that it still is my dream food destination; however, it would be challenging.

 
9. What is your most favourite food shop in the world & why?

I can't just narrow that down to one place and I can't comment on the whole world as I am not well traveled.  However, I love Whole Foods, Trader Joe's, Sprouts, and Sunflower Farmer's Markets along with Fresh Farmer's Markets.  I wish that I lived close to any of those stores or near a year round Farmer's Market!!  I love the abundance of choices these stores offer when it comes to fresh produce, gluten free products, and dairy free products.

 
10. Which kitchen gadget do you love the most & why?

My KitchenAid 6 quart Professional Stand Mixer with attachments!  I love that it can do anything from roll out pasta dough, to make ice cream, to grind fresh meats, to shredding fresh veggies, to mixing and whipping and so much more!

I am not tagging anyone to do this; however, I would love to read your answers if anyone feels like doing it!  I think it is a great way for us to get to know each other a little better :) 

Cheesy Chicken and Bacon Casserole | Cow Dairy and Gluten Free

I love casseroles and this Cheesy Chicken and Bacon Casserole is no exception!  It combines some of my favorite things bacon, pasta, chicken, and peas into a hearty one dish comfort meal.  I use goat's milk to make the creamy sauce along with a vegan cheese alternative; however, it is simple to make it truly dairy free by using the dairy free milk alternative of your choice. 

Cheesy Chicken and Bacon Casserole

1 lb Tinkyada Pasta (I used spirals)

1 lb bacon

1 large onion, finely chopped

4 cloves garlic, minced

1 lb boneless skinless chicken breast

1 stick vegan buttery alternative (I used Blue Bonnet Light)

1/3 cup rice flour

1 12 oz can evaporated goat's milk

1 10 oz package Follow Your Heart Vegan Cheese Alternative, Mozzarella

1/2 tsp black pepper

1/2 tsp garlic salt

1 tsp fresh sage, finely chopped

1 tsp fresh marjoram, finely chopped

2 cups frozen peas

Preheat oven to 375 F.

Cook the pasta just shy of done.

Chop the bacon and fry until crisp.

Reserve the bacon grease in the frying pan.

Remove the bacon from the pan and allow to drain.

Add the chopped onions to the bacon grease and cook until translucent.

Add the minced garlic and continue to cook for a few more minutes.

Remove the sauteed onions and garlic.

Cut the chicken into bite sized pieces.

Place the chicken into the same pan and brown on all sides.

Remove the chicken.

Melt the buttery alternative and whisk in the rice flour.

Cook for 2 minutes then add the evaporated goat's milk.

Remove any lumps by whisking the goat's milk into the rue.

Shred the vegan cheese and stir into the sauce.

Add the black pepper, garlic salt, sage, and marjoram.

Continue to cook the sauce until the cheese is melted and the sauce is thick.

Add the pasta, onions, garlic, chicken, peas, and 1/2 of the bacon to the sauce.

Mix well to coat all the ingredients in the sauce.

Place into a 9 x 13 pan and top with the remaining bacon.

Bake at 375 F for 45 minutes to 1 hour or until hot and bubbly.

Dairy and Gluten Free Chocolate Rice Pudding

Hot from the oven Dairy and Gluten Free Chocolate Rice Pudding was not just dessert but an event in my home today!

At almost any given moment you can open my refrigerator and find plain cooked rice.  I bet that is true in many gluten free homes and not just mine too.  I was in need of something creamy, warm, and chocolaty plus I needed to use up some cooked rice.  This dessert is so good both warm and chilled.  Plus it is super simple to make taking about 30 minutes total!

Dairy and Gluten Free Chocolate Rice Pudding

2 cups Silk Pure Almond Milk - Dark Chocolate

2 cups pre cooked white rice

2 eggs

1/2 cup sugar

1 tsp corn starch

1 tsp vanilla extract

dairy free sweet ground chocolate for dusting

Preheat the oven to 350 F.

In a saucepan combine the almond milk and pre cooked rice.

Bring to a simmer over medium heat.

Meanwhile combine the sugar and cornstarch taking care to eliminate any cornstarch lumps.

Stir the 2 eggs and vanilla into the sugar mixture.

Once the milk and rice begins to simmer slowly stir in the egg and sugar mixture.

Continually stirring bring back to a simmer and cook for 2 minutes.

Pour the rice pudding into either 4 small individual oven proof bowls.

Bake at 350 F for 20 minutes.

Dust with sweet ground chocolate and enjoy warm or chill before serving whichever is your preference.

Dairy and Gluten Free Hot Pepper Porcupine Meatballs

These Hot Pepper Porcupine Meatballs aren't your Momma's traditional Porcupine Meatball recipe.  This is Porcupine Meatballs taken to a whole new level.  I love the kick that my Hot Pepper Ketchup gives to this dairy and gluten free recipe.  If you enjoy a little heat and spice in your meatballs then give these a try.

Hot Pepper Porcupine Meatballs

For the Meatballs:

3 lbs lean ground beef

3 cups cooked white rice

3 eggs

2 cups onions, finely chopped

4 cloves garlic, finely chopped

2 tsp garlic salt

1 tsp black pepper

1/2 tsp ground cumin

1 1/2 cups hot pepper ketchup

For the Sauce:

1 46 oz can tomato juice

1 15 oz can crushed tomatoes
1 15 oz can tomato sauce

1 1/2 cups hot pepper ketchup

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cumin

Preheat oven to 375 F.

Mix together the meatball ingredients.

Form into meatballs - the size is up to you but we like them on the large side.

Place the meatballs in a single layer in a large baking dish.

Mix together the sauce ingredients.

Pour the sauce over the meatballs.

Cover with foil and bake covered for 45 minutes.

Remove the foil and bake 15 minutes longer or until the meatballs are cooked through and the sauce is as thick as you desire.

Wonderful served on top of plain white rice or mashed potatoes.

Same Blog New Address | www.dairyfreediva.com

The Dairy-Free Diva has a new personalized domain!  It can be found at www.dairyfreediva.com now!  I would love if those who have added me to your blogrolls would update them :) 

I am so excited to have taken this step forward with this blog!

Dairy & Gluten Free Chocolate Buttercream Frosted Brownies

With all that has been going on I felt the need for some chocolate goodness in the form of brownies.  Specifically chocolate buttercream frosted brownies.  I realized while I was making the batter for the brownies that I was running low on cocoa powder and that I was completely out of chocolate chips!  Oh the horror of it all!!  Considering where I live running out to the grocery store for more is not a viable option.  I simply made my usual brownie recipe without the chocolate chips which turned out fine considering I wanted to frost the brownies anyhow.  While the brownies were baking and cooling the hunt began for a chocolate buttercream frosting that did not require cocoa powder or chocolate chips.  I love my cocoa powder based dairy free chocolate buttercream frosting; however, I needed a recipe that utilized Baker's chocolate either unsweetened or semi-sweetened as that was what I had available.  I found several recipes and decided to use the basic Baker's One Bowl Chocolate Frosting recipe as a jumping off point.

Dairy Free Baker's Chocolate Buttercream Frosting

4 squares Baker's Unsweetened Chocolate

1 stick Earth Balance Vegan Buttery Alternative

4 cups or 1 lb powdered sugar

1/2 cup Vanilla Silk Pure Almond Milk

Melt the chocolate in the microwave or using a double boiler.

Allow the chocolate to cool slightly - about 5 minutes.

Cube the buttery alternative and stir into the chocolate.

Stir in the powdered sugar in a few installments.

Switch from a spoon or spatula and begin to mix using a hand held electric mixer.

Slowly add the almond milk as you mix until the frosting becomes lighter and a spreadable consistency.

Note that you may not need to use all of the almond milk or you might need a little more to achieve the desired consistency.

I like for the frosting to have little speckles of chocolate flakes running through it so I use buttery alternative straight from the refrigerator.  If you want a more even color and texture then allow the buttery alternative to come to room temperature before using.

Dairy and Gluten Free Herbed Rice

My husband loves rice.  Not just in the normal way that most people do though.  If he could or more accurately if I would let him, I think that he would eat rice every day.  While him being a rice lover is good in the sense that we eat gluten free because of my health, it also can get boring just eating plain rice all the time.  This recipe was born out of my need for something a little different and has turned into one of his favorite rice dishes.  It is a great way to use that leftover plain rice.

Herb Rice

1 small onion, finely diced

4 cloves garlic, chopped

2 tbs olive oil

1 tbs dried parsley

1 tbs dried dill weed

1/2 tsp California blend garlic salt (or more)

1/4 tsp black pepper

1 stick vegan buttery alternative

4 cups cooked white rice

In a skillet over medium heat, saute the onions in the olive oil until tender but not browned.

Add the garlic and continue to cook for a minute or two longer.

Add the herbs, salt and pepper then cook for a few seconds.

Add the vegan buttery alternative and allow to melt before adding the rice.

Stir gently to coat the rice in the herb and buttery mixture.

Continue to cook over medium heat stirring occasionally until the rice is hot through.

Dairy and Gluten Free Mexican Wedding Cookies

It snowed here today.  These cookies remind me of miniature snowballs and seemed the perfect thing to enjoy with our first snow of the season.  I don't know where this recipe comes from anymore as I have made them for what feels like my whole life.  I did adapt them to be both dairy & gluten free.  I hope that you enjoy!

Dairy & Gluten Free Mexican Wedding Cookies

1 cup pecan halves or pieces

1 1/2 sticks vegan buttery alternative

1/2 cup powdered sugar

1 tsp vanilla extract

2 cups gluten free all purpose flour blend (I used Bob's Red Mill)

3/4 tsp salt

1/2 cup powdered sugar (for coating baked cookies)

Preheat the oven to 325 F.

Using a food processor, chop the nuts until a fine texture is achieved.

Cream together the buttery alternative, powdered sugar, and vanilla extract.

Sift the salt and gluten free flour blend into the wet mixture.

Add the chopped pecans and stir until a uniform dough develops.

Use the dough to make 1" balls and place them on a baking sheet 1" apart.

If the dough is too crumbly to stick together as balls then mix in water 1 tsp at a time just until it holds together.

Bake at 325 F until the bottoms just begin to brown, about 20 minutes.

Place the remaining powdered sugar into a brown paper bag or a bowl with lid.

As the cookies come out of the oven place a few in the powdered sugar at a time and lightly shake to coat.

Set the powdered sugar cookies in a single layer without touching to cool completely.

When completely cooled store in an air tight container.

Gluten Free Goat's Milk Mac 'N Cheese with Bacon and Caramelized Onions

This Mac 'N Cheese will make you swoon.  Rich and deliciously decadent it is not for the faint of heart.  The bold flavors marry to take Mac 'N Cheese from ordinary to extraordinary.  I use goat's milk in this recipe as I tolerate this well; however, to make this completely dairy free use the unsweetened dairy free milk alternative of your choice in an equal amount to the goat's milk and water combined in the recipe.

Gluten Free Goat's Milk Mac 'N Cheese with Bacon and Caramelized Onions

1/2 lb bacon, chopped

1 large onion, roughly chopped

1 stick vegan buttery alternative (I used Blue Bonnet Light)

1 tsp California Blend Garlic Salt

1/2 tsp garlic powder

1/2 tsp black pepper

pinch cayenne pepper

1/3 cup rice flour

1 12 oz can evaporated goat's milk

1/2 cup water

1 10 oz block Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded

1 12 oz package Tinkyada Rice Pasta - Elbows

Preheat the oven to 375 F.

Put the pasta on to cook; however, do not fully cook the pasta now to ensure that it is not overcooked in the casserole.

In a deep skillet over medium to medium high heat begin to saute the bacon and onions in the buttery alternative.

Continue to cook until the bacon is crispy and the onions are lightly caramelized.

Add the garlic salt, garlic powder, black pepper, cayenne pepper, and rice flour.

Cook for a minute then add the goat's milk, water, and mozzarella cheese alternative.

Continue to cook on low until the mozzarella cheese alternative melts and the sauce is thick.

Stir in the cooked pasta taking care to ensure that it is evenly coated with the sauce.

Place into a 9 by 13 baking dish that has been lightly sprayed with cooking oil.

Bake for 45 minutes to 1 hour at 375 F or until lightly browned.

If the Mac 'N Cheese is not crispy on top place under the broiler for a minute or two.

Note - I was poking around the web and realized that this recipe is similar to Fancy Macaroni by The Pioneer Woman and since I do love her blog and probably read about her version of Mac 'N Cheese way back when I do want to credit her with inspiration for this version.

Dairy and Gluten Free Tapioca Pudding with Caramel Spice Apples

I was in the mood for something creamy that screamed fall.  Since I can't have pumpkin I wasn't sure what could combine these two elements.  Then the idea struck... Fall is apple season and apples go so well with caramel and spice!  Now what to do to add that element of creaminess that I so desired... Tapioca pudding of course!  And that my friends is how Tapioca Pudding with Caramel Spice Apples was born.

Tapioca Pudding with Caramel Spice Apples

Dairy Free Quick Tapioca Pudding
(Adapted from the recipe on the box of Minute Tapioca)

3 tbs minute tapioca

1/2 cup sugar

1 large egg

1 13.5 oz of coconut milk

water to equal a total liquid volume of 2 1/2 cups

1 tsp vanilla extract

In a saucepan combine everything except the vanilla.

Allow to stand for 5 minutes.

Heat over medium heat, stirring constantly until it comes to a rolling boil (a boil which can not be stirred down).

Remove from the heat and stir in the vanilla.

Allow to cool for 20 minutes.

Serve warm or chilled.

Caramel Spice Apples

4 medium apples

1/2 cup water

4 tbs dairy free buttery alternative

pinch cinnamon

pinch nutmeg

1/3 cup brown sugar, packed

2 tbs sugar (optional, depending on the sweetness of your apples)

Begin by peeling, coring and chopping the apples.

Combine the apples, water, buttery alternative, cinnamon, nutmeg and sugars in a saucepan.

Heat over medium heat adding more water if necessary until the apples begin to soften.

Continue cooking until the sauce reduces into a light caramel.
May be served warm or chilled.

Chicken & Rice Soup with Tex-Mex Flavors

This soup is another of those curl up and enjoy on a cold day types of foods.  You will not believe how amazing the house smells while it is cooking either!

Chicken & Rice Soup with Tex-Mex Flavors

1 lb of boneless skinless chicken breast, cut into bite sized pieces

1 medium onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 jalapeno peppers, seeded and chopped finely

6 cloves garlic, minced

1 tbs olive oil

3 quarts chicken broth

1 cup brown rice

1/2 cup cilantro, chopped

1/2 tsp cumin
1/2 tsp coriander

1/4 tsp black pepper

In a large pot over medium heat saute the onions, celery, and carrot until they begin to soften.

Add the chicken breast and continue to saute until the chicken is almost completely cooked.

Add the garlic and jalapeno peppers and continue to saute for a few minutes longer.

Add the chicken broth, cumin,coriander, black pepper and 1/2 of the cilantro.

Bring to a boil then reduce heat to simmer.

Cook, covered for 1 hour.

Add the brown rice and bring back to the boil,

Reduce heat and continue to cook for 1 hour.

This long slow cooking will allow the rice to lend an element of creaminess to the soup.

Just before serving stir in the remaining cilantro.

A Duo of Hot Pepper Recipes

Today was the day that those hot long peppers from the farm became more than just ordinary!  I made two different kinds of pepper sauces.  Vietnamese Chili Garlic Sauce and Hot Pepper Ketchup both are simple and delicious!

Vietnamese Chili Garlic Sauce

9 oz of cleaned and chopped hot chili peppers (remove seeds if you can't take the heat)

7 fat cloves of garlic, chopped

3/4 tsp sea salt

2 1/2 tbs sugar

2 1/2 tbs white vinegar

In a food processor combine everything and pulse until coarsely chopped.

Place into a small pot and bring to a boil over medium high heat.

Reduce heat to simmer and continue to cook 5 to 10 minutes or until the sauce no longer tastes raw.

Place into a container with a tight fitting lid and store in the refrigerator.

Hot Pepper Ketchup

1 lb onions, chopped

1 lb hot peppers, chopped (remove seeds if you can't take the heat)

5 tbs fresh chopped garlic

1 8 oz can tomato paste

3 cups prepared ketchup

2 tbs sugar

1/2 tsp salt

In a food processor combine onions, peppers, and garlic.

Pulse until a smooth although you do still want some texture.

Place the mixture into a pot and cook over medium heat until most of the moisture has cooked out.

Add the tomato paste and continue cooking for a few minutes.

Remove from the heat and add the ketchup, sugar, and salt.

Taste and adjust seasonings as desired.

Place into containers with tight fitting lids and store in the refrigerator.

May also be canned as you would any ketchup if desired.

French Onion Soup

There is something so comforting on a cold day about a steaming bowl of soup.  The temperature was around 25 F when I woke up this morning which of course put me into a soup frame of mind.

This soup is satisfying and hearty with bold yet mellow onion flavor.

French Onion Soup

3 softball size onions, cut into half moons - about 8 cups
4 tbs vegan buttery alternative
2 tbs fresh thyme
1 tsp black pepper
1 tsp garlic salt
6 to 8 cups beef broth (dairy & gluten free) - depending on how thin you like your soup
1/2 cup red wine
1/4 cup Worcestershire sauce (gluten free)

In a large pot saute the onions with buttery alternative, thyme, pepper and garlic salt until caramelized.
The best way to do this is to begin over moderate heat then reduce heat to low and stir every 5 minutes or so.
Once the onions are caramelized, deglaze the pan with the red wine.
Be sure to scrape all the yummy pits off the bottom of the pot!
Next add in the Worcestershire sauce and beef broth.
Bring everything up to a boil then reduce heat to a simmer.
Allow to simmer partially covered for at least 30 minutes but longer is better.

If desired ladle into oven safe individual bowls and top with a dairy & gluten free crouton then smother the top with either dairy free or goat's milk cheese.  Broil until the cheese is bubbly and lightly browned.

Dairy and Gluten Free Taco Seasoning Mix and Tex-Mex Rice

I love Tex-Mex flavors!  They are so bold and vibrant!  I am sharing 2 recipes with you today :)  One for the taco seasoning mix and one for the Tex-Mex Rice that you can make with it.

Taco Seasoning Mix

2 tbs cayenne pepper
1/4 cup salt
1/2 cup cornstarch
1/2 cup paprika
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup cumin
1 cup chili powder

Whisk together and store in an air tight container.
For 1 lb ground meat add 3 tbs and 1/3 cup water.

Tex-Mex Rice

1 tbs olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 tbs taco seasoning
1 tbs dried cilantro
2 cups frozen corn
2 cups rice
4 cups water
1 15 oz can diced tomatoes
1 15 oz can tomato sauce

In a pot with a tight fitting lid saute the onion in the olive oil.
When the onions begin to turn transluscent add the garlic and rice, sauteing for about 1 minute.
Add the taco seasoning, cilantro, corn, and water.
Bring to a boil.
Place the lid on the pot and reduce heat as low as possible.
Cook for 20 minutes or until the rice is tender and the water is absorbed.
Stir in the diced tomatoes and tomato sauce.

A Take on Cincinnati Chili - Gluten and Dairy Free

I am in no way saying that this is anything close to the real Cincinnati Chili that you can get at say Skyline.  However, it is yummy and very different than regular chili.  There are many versions of how to serve Cincinnati chili.  I like mine served over Tinkyada pasta then topped with Daiya Cheddar and fresh chopped onions.

A Take on Cincinnati Chili

6 cups water
1 1/2 lbs lean ground beef
1 large onion, finely minced or grated
2 - 8 oz cans tomato paste
4 tbs ketchup
2 tbs apple cider vinegar
1 tbs soy sauce (La Choy is gluten free)
1 tbs Worcestershire sauce
3 tbs brown sugar
2 tbs chili powder
2 tbs paprika
1 tbs garlic powder
1 tbs cocoa powder
1/2 tbs cumin
1 tsp cinnamon
1/2 tsp cayenne
1/2 tsp allspice, ground
1/4 tsp cloves, ground
1/2 tbs salt (adjust as you like)

2 lbs hot cooked Tinkyada Spaghetti Noodles (or gluten free pasta of your choice)
1 large sweet onion, chopped (optional)
1 package of Daiya Cheddar (optional)
1 can kidney beans, drained and warmed (optional)

Place the ground beef and onions in a large pot along with the water.
Bring to a boil.
Stir or even whisk to break the meat up into a very fine consistancy.
Add the tomato paste and remaining ingredients to the pot.
Reduce heat to a simmer and continue to cook for at least 30 minutes; however, longer is better as with most chili.  You may need to partially cover the pot if you plan to simmer for over an hour.
Serve as desired with the toppings.

Roasted Red Beet and Potato Soup

This soup takes me back to my roots.  I grew up eating authentic Polish Red Beet Soup cooked lovingly by my Polish Grandmother.  While this soup is nowhere near authentic the flavor is wonderful!  It takes me back to sitting at her kitchen table...

Roasted Red Beet and Potato Soup
(loosely based on Beet Soup by Sophies Foodfiles)

10 medium red beets
1 leek, roughly chopped
1 medium carrot, roughly chopped
6 medium potatoes, roughly chopped
8 to 10 cloves garlic, peeled
olive oil
salt & pepper
10 cups beef broth

Preheat the oven to 400 F.
Prepare the beets by rubbing with olive oil and sprinkling with salt and pepper.
Wrap the beets in a double thickness of aluminum foil and roast for 1 hour.
Meanwhile place the leek, carrot, potatoes, and garlic on a baking sheet.
Coat the vegetables with olive oil and sprinkle with salt and pepper.
Roast the vegetables for 1 hour.
Once the beets are cooled enough to handle remove the skins and roughly chop.
Place the beets and roasted vegetables into a pot with a lid.
Add enough beef broth to cover and bring to a boil.
Reduce heat to simmer and cover the pot.
Allow to simmer gently for about 1 hour.
Puree the soup either with an immersion blender, blender, or food processor depending on your preference.
Add more warmed beef broth as needed to puree the soup.
The soup should be smooth and not too thick.
Serve warm soup with a sprinkling of fresh goat cheese if desired.

Simple "Fried" Rice

This fried rice is great as a simple side or can be added to in order to make a full meal.  When we have this fried rice as a meal I often add scrambled eggs, smoked sausage, cooked chicken, and additional vegetables.  Really this "recipe" is just a starting point feel free to add whatever you love.  Growing up my Dad was a master at turning leftovers and odds and ends into a wonderful meal - Those meals and his technique for fried rice are where this dish comes from. 

Simple "Fried" Rice

4 to 6 cups of cooked and cooked rice (jasmine, brown, long grain - really any kind is fine)
1 medium onion, chopped
4 to 6 cloves garlic, chopped
2 to 3 tbs olive oil
1/4 to 1/3 cup soy sauce (La Choy is gluten free)
1/4 to 1/3 sweet chili sauce
1 to 1 1/2 cups frozen peas

In a large skillet heat the oil almost to the smoking point.  You want it to be VERY hot!
Add in the onions and cook until well browned.  The onions should look dark don't be afraid!
Toss in the garlic and the rice.
Continue frying until the rice begins to brown.
Add the soy sauce, sweet chili sauce, and frozen peas.
Continue to cook until the peas are heated through.

Optional Ingredients (Choose as many or as few as you like):
3 scrambled eggs  (Add in fully cooked eggs just before serving)
1/2 to 1 1lb smoked sausage, chopped into 1/2" pieces (Add in with the onions to brown)
1/2 to 1 lb fully cooked chicken, chopped into bite sized pieces (Add in with the peas)
1/2 to 1 lb pressed tofu, chopped into bite sized pieces (Great if marinated - Add in with the onions to brown)
Various vegetables such as bok choy, diced carrots, nappa cabbage, celery, etc really anything you like (Add in according to length of cooking time)

Dairy and Gluten Free Brownies

I searched high and low yesterday for a brownie recipe yesterday that would work with the ingredients that I had on hand.  You all know how it is when you get that chocolate craving!!  It just has to be done!  When I was unable to find a recipe with ingredients that worked, I decided to play and come up with my own based on the best parts of a few recipes.  I think that they turned out really well!  Or at least the brownies did even if the photograph didn't!  

Diva Dairy & Gluten Free Brownies

1 stick vegan buttery substitute, melted (I used Blue Bonnet Light Stick)
1/2 cup unsweetened applesauce
1/2 cup dark cocoa powder (I used Hershey's Special Dark)
2 cups sugar
1 tsp instant coffee
4 eggs
2 tsp vanilla extract
3/4 cup gluten free flour blend (I used Bob's Red Mill All Purpose)
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp baking soda
1 to 2 cups dairy & gluten free chocolate chips (I only used 1 cup as that was how much I had) - optional
1 cup chopped walnuts or nuts of choice - optional

Combine the melted buttery alternative, apple sauce, cocoa powder, sugar, instant coffee, eggs, and vanilla.
Stir in the gluten free flour blend, xanthan gum, sea salt, and baking soda.
Fold in the chocolate chips and nuts if using.
Spread into a greased 9 x 13 baking pan.
Bake at 350 F for 30 to 45 minutes or until done.

Chorizo Pasta Toss

This is a throw together kind of meal that is so satisfying!  If you want a creamy sauce instead just add in 1/2 cup evaporated goat's milk just before tossing the pasta with the sauce.

12 oz gluten free penne pasta (I used Tinkyada)
1 large onion, chopped
1 large red bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
1 lb chorizo (I used Boulder Chorizo which is a lean pork Mexican style)
4 tbs tomato paste
2 cups chicken broth
2 tsp Tabasco sauce (omit if you don't like a spicy kick)
2 tbs vegan buttery alternative
1/2 tsp paprika
1/4 tsp pepper
salt to taste
1/4 cup fresh cilantro or parsley, chopped

Cook the pasta per package directions.  Be sure to slightly under cook as the pasta will finish in the sauce.
Meanwhile, in a large skillet with a lid saute the onions, peppers, and garlic until tender.
Remove the casing from the chorizo and break into bite sized pieces.
Add the chorizo to the skillet and cook for 5 minutes.
Add the tomato paste and cook for 1 minute.
Add the chicken broth, Tabasco sauce, buttery alternative, paprika, pepper and salt.
Bring to a boil and reduce heat to simmer.
Cook for 5 minutes covered.
Add the cooked and drained pasta to the sauce and continue to simmer covered until most of the liquid is absorbed.
Stir in the cilantro or parsley just before serving.

Karina's Coconut Apple Cake

We had a meeting to go to this evening.  It was supposed to be a cookie pot luck but since I haven't been to the grocery store in ages I didn't have everything on hand to whip up a batch of dairy and gluten free cookies!  Eeek!!  I was so excited when I saw the post for Coconut Apple Cake that Karina had posted on the Gluten-Free Goddess this morning and realized that I had all of the ingredients!  Cake it would have to be instead of cookies.  OK, so I didn't have the spring form pan called for... I used my trusty angel food pan and it worked out just fine.

This cake is simply amazing.  Moist and packed with flavor.  The perfect autumnal cake for those who like myself can't have pumpkin.

Just look at it... Doesn't it scream out for you to cut into it and take a bite?  It does me!  :)

Ultimate Smashed Potatoes

These Ultimate Smashed Potatoes are my go to mashed potatoes.  They are so rich and creamy that they don't even need gravy!  Plus they are cow moo free :)

Ultimate Smashed Potatoes

3 lbs Red Potatoes or Yukon Golds
8 cloves garlic, smashed
1 stick of vegan butter alternative
1 12 oz can evaporated goat's milk
salt and pepper


Cut the potatoes up into small dice.  Be sure to leave the skin on!
Smash the garlic to remove the skins.
Place the potatoes and the garlic in a pot of cold water.
Season with salt and pepper.
Bring to the boil and cook until the potatoes are tender.
Meanwhile melt the butter alternative and bring the goat's milk up to temperature.  Do not boil!
Drain the potatoes and garlic.
Mash the potatoes and garlic slightly.
Add the warmed butter alternative and goat's milk to the potato mixture.
Continue mashing until you reach the desired consistency.  We like ours on the lumpy side.
Taste and add salt and pepper as desired.

Chicken & Rice One Pot Meal

Don't you just love when a meal comes together in one pot?  I know I do!  I serve this yummy yet simple chicken and rice one pot meal with a side salad.

Chicken & Rice One Pot Meal

1 tbs olive oil
1 medium onion, chopped
1 yellow bell pepper, chopped
6 cloves garlic, chopped
6 boneless skinless chicken thighs, cut into bite sized pieces
2 cups jasmine rice
4 cups chicken broth (gluten & dairy free)
2 tbs soy sauce (gluten free)
2 tbs honey
2 tbs lemon juice
2 tbs fresh parsley, chopped
salt & pepper to taste

In a large saute pan with a tight fitting lid, heat the olive oil.
Add the onion and bell pepper - Season lightly with salt and pepper.
Saute for a few minutes until the onions begin to soften.
Add the chicken thighs and garlic - Season lightly with salt and pepper.
Saute for a few minutes until the chicken is lightly browned.
Add the rice, broth, soy sauce, honey, lemon juice, and parsley.
Stir well.
Cover and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.

Gallon Jar Refrigerator Bread & Butter Pickles

This is a simple bread & butter style pickle that requires no canning!  These pickles will stay good for up to a year if they stick around that long.

Pickling cucumbers, sliced
2 sweet onions, sliced
6 cups sugar
4 cups vinegar
1/2 cup canning and pickling salt
1 tbs tumeric
1 tsp mustard seed
1 tbs celery seed

Pack the sliced pickles and onions tightly into a gallon jar with a tight fitting lid.
Combine the sugar, salt, and vinegar in a pot and heat to dissolve.
Add the spices to the jar.
Pour the liquid into the jar.
Cover and refrigerate.

Chocolate Hazelnut Butter

Like many people I had a love affair with Nutella.  That luscious chocolate hazelnut spread was one of my most favorite things until my dairy intolerance reared its ugly head.  Sadly Nutella has milk :(  I thought that my days of enjoying a spread with chocolate and hazelnut goodness were over forever.  I looked at the ingredient list of every jar of chocolate hazelnut spread I found and until yesterday all of them had been off limits... Until I found a small little packet of Justin's Chocolate Hazelnut Butter at the co-op.  That little packet changed my world!!  It brought back all of those memories but in a food allergy safe way!  I can't wait to find a jar of it now as that little packet just wasn't enough!!  Although maybe I need to just stick to the packets because I don't know if I can be trusted with a whole jar!  I also found out that there are a plethora of other flavors of chocolate food allergy safe nut butters by Justin's!  I can't wait to try the Chocolate Peanut Butter and Chocolate Almond Butter along with all the other amazing sounding non-chocolate flavors.

Mac 'N Cheese

Mac 'N Cheese is one of those comfort foods.  If you grew up being able to eat dairy and gluten like I did then it is probably one of the things you crave.  Good dairy & gluten free macaroni and cheese that can compete with those memories can be a difficult thing to accomplish. 

I remember a super creamy version with mushrooms and onions...
There also was a deliciously decadent version with bacon and caramelized onions...
Oh and last but not least plain cheesy gooey mac 'n cheese goodness.

Lately I have been working on perfecting this luscious comfort food.  I have found a few key ingredients in this process to be Tinkyada pasta and canned evaporated goat's milk.  Still working on finding the right cheese or cheeses though.

I did make a bacon, caramelized onion, and Follow Your Heart Vegan Mozzarrella version not too long ago that my dairy and gluten eating non mac 'n cheese loving husband thought was to die for.  Maybe I will share that one with you some day... When it is perfected.

What is your favorite mac 'n cheese?

Grandmother's Dill Pickles

We went to the farmers market over in Cheyenne on Saturday.  Among the many veggies that I bought was a case of pickling cucumbers and a monstrous bunch of fresh dill.  They called to be canned.  So can we did!  28 quarts of my husbands grandmother's dill pickle recipe.  We also did some refrigerator bread & butter pickles and some refrigerator dill pickles.  I can't wait for the 4 to 6 weeks to pass to give the canned pickles a try!  I am very glad that I did some quick refrigerator pickles to get us through.

Grandmother's Dill Pickles

Sort through your very fresh pickling cucumbers and discard any that are limp or less than fresh.
Place the pickling cucumbers in a large cooler and top with plenty of ice and water.
Allow to "chill" for at least 4 hours and up to 24 hours.
Sterilize your jars and prepare your canning pot and other canning essentials.

In the bottom of each quart jar add the following:
1 tbs sugar
1 fresh dill head or 1 tsp dried dill seed
2 or 3 garlic cloves
1 small fresh hot pepper (if desired)
Next pack the jar full of fresh pickling cucumbers.  Feel free to 1/2 or 1/4 the pickles as necessary to pack the jar tightly.
You may also do slices of pickling cucumbers if desired.
Add 1 tbs of canning salt and a pinch of alum to the top of each jar.
Bring 2 quarts of vinegar and 3 quarts of water to a boil.
Pour the boiling brine into the jars.
Wipe the rim of each jar with a paper towel then top with a warmed canning lid and ring.
Finger tighten the ring.
Water bath process for 10 minutes adjusting as necessary for your altitude.
Cool and check for proper seal.
Allow to sit in a cool, dark, dry spot for at least 4 weeks before sampling.

Rice Dream Rice Milk Has GLUTEN

I have been having so problems lately that felt to me like I had been ingesting some gluten.  For the life of me though I could not figure out where or how.  I have not been eating out so I knew that I wasn't poisoning myself.  Then it dawned on me that I was only having these problems after having coffee with Rice Dream Rice Milk in it.  I then began to wonder why my favorite dairy free and I thought gluten free beverage was giving me problems.  Well it turns out that although it is not labeled as such that it does indeed have gluten in it.  The gluten is from the unlabeled barley enzyme they use in the process of manufacturing the rice milk.  The company takes the stance that it is gluten free however.

They say,
"Is RICE DREAM Beverage a gluten free product?
Yes. Although RICE DREAM Beverage is processed using a barley enzyme, the barley enzyme is discarded after use. The final beverage might contain a minute residual amount (less than .002%) of barley protein." 

However, it is enough gluten to make me sick.  I bet that it is also enough gluten to make other people sick too.  I want as many people as possible to know that this is NOT a gluten free food. 

Arugula!?!

I planted arugula in my garden this year.  I wanted to try it since I have heard so much about it on various blogs and in numerous recipes.

I have been eating it fresh in my salads with various other garden fresh greens and have enjoyed it.  Today I attempted to make arugula pesto.  I am not certain if I like it as pesto or not though.  I am reserving final judgment for dinner tonight where I am serving it with chicken breasts and rice.  Hopefully, I like it better that way than I did when I was tasting it as I made it.

So, the question is do you like arugula?  If so how do you like it prepared best?

Caramelized Leeks

Leeks are delicious in so many recipes.  However, this one showcases the leek.  I love this served over some hot gluten free pasta.  Try it I think that you will love it too!

Caramelized Leeks

4 cups of sliced leeks (approximately 2 medium leeks)
1 tbs extra virgin olive oil
1 tbs blue bonnet light margarine
1/2 tbs brown sugar, packed
salt and pepper to taste

Clean the leeks well being sure to wash between each leaf.
Slice into half moon shapes.
Heat the margarine and olive oil over low heat.
Add the sliced leeks.
Cook for 10 minutes over low heat until the leeks begin to soften.
Sprinkle the brown sugar over the top and allow to melt for a few minutes without stirring.
Continue cooking over low heat until the leeks are tender - about 15 to 30 minutes.
Turn the heat up and caramelize the leeks.  Be careful not to burn them during this step.
If your leeks begin to stick during the cooking process just add a little water.

Time for a Change

I updated the look of the blog.  I would love to hear what you have to say about it!  Please let me know what you like and what you don't.  I also would love to hear your suggestions!

Carrot Ginger Dressing

This yummy dressing is a great way to add even more vegetables to a fresh salad.

Carrot Ginger Dressing

1 cup carrots
1 tbs sweet white miso
2 tbs honey
2 tsp grated ginger
2 tsp minced garlic
1/2 cup rice wine vinegar or apple cider vinegar
1/2 cup light flavored oil (I used canola oil)
1/2 cup water (optional - makes a thinner dressing)

In a food processor begin by adding the carrots and processing until they are very finely minced.
Next add the sweet white miso, honey, ginger, garlic, and the vinegar.
Process until well combined.
Drizzle in the oil and water if desired while processing.
Continue to process until the dressing is as smooth as you desire.
Serve on your choice of salad ingredients.
Also really nice on steamed rice.

Raw Brownie Bars

These raw brownie bars remind me more of a candy bar than a true brownie.  They are delicious no matter what you call them none the less.  I love that they are naturally dairy and gluten free!  They are great in the summer because they require absolutely no baking to heat up the kitchen!  I adapted this recipe from Ginger Lemon Girl's Chocolate Brownie Bites recipe based on what I had available. 

Raw Brownie Bars

1 cup raw pecans
12 pitted dates
4 tbs dark cocoa powder
1/8 tsp sea salt
2 tbs honey
1 tsp vanilla

In the food processor first process the pecans until they are finely chopped.
Add in the pitted dates and continue to process until the mixture begins to form a paste.
Add in the cocoa powder, salt, honey, and vanilla.
Continue to process until the mixture begins trying to form a ball or looks like wet sand.
Press into a shallow glass bread pan about 8"x4".
Cover and refrigerate at least an hour.
Cut into 8 bars.
If desired may be frozen after cut into bars.

Pie or Tart Crust - Dairy & Gluten Free

I had some fresh nectarines and plums that needed to be eaten, but none of us wanted to just munch on the fruits.  This is the crust that I came up with after much searching and finding out that I didn't have everything to make any of the recipes that I found!

Pie or Tart Crust - Dairy & Gluten Free
1 1/2 cup white or brown rice flour (super fine if you can find it)
1/2 cup corn starch
3 to 6 tbs sugar (depending on how sweet you like it)
1 tsp baking powder
1/2 cup or 1 stick of Earth Balance Vegan Buttery Sticks
1/2 tsp salt
1/2 to 3/4 cup ice cold water
1 tsp apple cider vinegar

Combine the rice flour, corn starch, sugar, baking powder and salt in a medium size bowl.
Using your hands or a pastry cutter combine the vegan buttery stick with the flour mixture.
Combine 1/2 cup of the ice water with the vinegar and add to the flour mixture slowly.
If the dough does not form a ball then add up to 1/4 cup more ice water as needed.
Split the dough in half and pat into 2 greased pie pans.
For a fresh fruit pie bake the crust first - Bake at 425 for 20 to 30 minutes until the dough is slightly crisp.  Then when the crust is cooled add your fruits.
For an open faced baked fruit tart - Spread some fruit jam onto the unbaked dough.  Place the freshly sliced fruit in an even layer on top of the jam and dough.  Sprinkle with a generous amount of sugar.  Bake at 425 for 40 to 60 minutes or until the fruit is tender and the dough is crisp.

Accidental Dairy

We went out to eat last night.  What should have been an enjoyable experience turned out to be anything but that.  We were literally less than 5 minutes from home and I was lucky to make it there.  I was accidentally fed dairy :(  Needless to say the rest of last night and all of today has been anything but fun.  The upside if you can find one is that now my parents who are visiting see just how serious this is for me and just how risky it is for me to eat out. 

Buffalo Chicken Casserole - Dairy & Gluten Free

I love Buffalo chicken and I love a good casserole.  This is the marriage of 2 of my favorite things dairy & gluten free style.  (A packet of dry ranch dressing mix would be great in this if you could find a dairy & gluten free option!)

4 boneless skinless chicken breasts, cut into bite sized pieces
1 medium onion, chopped
3 cloves garlic, chopped
1/4 tsp salt
1/4 tsp pepper
1 lb gluten free pasta - Tinkyada Spirals work great
1/2 cup Frank's Red Hot Sauce
1 stick vegan margarine
1/2 tsp garlic powder
1/4 tsp black pepper
1 8 oz container dairy free cream cheese
1 cup diced celery
2 cups frozen peas - optional
1/2 cup Diaya cheese - Cheddar
1/2 cup Diaya cheese - Mozzarella

In a large skillet cook the chicken, onions, and garlic with the salt and pepper until the onions are tender and the chicken is cooked through.
Meanwhile cook the pasta until just shy of being done.
Melt the margarine and combine with the Frank's Red Hot, garlic power, and black pepper.
Cut the cream cheese into small pieces.
Drain the pasta well.
Combine the cooked chicken mixture, the cooked pasta, the cream cheese, the celery, and the peas.
Add the Frank's Red Hot mixture and stir to combine.
Place the mixture in a 9x13 pan sprayed with cooking spray.
Top with the Diaya cheeses.
Bake covered at 375 until the casserole is hot through - about 45 minutes.
Remove the foil and place under the broiler until the cheese melts and browns slightly.