Sunday, November 28, 2010

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.

Friday, November 26, 2010

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

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.

Thursday, November 25, 2010

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

Wednesday, November 17, 2010

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.

Monday, November 15, 2010

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 :) 

Saturday, November 13, 2010

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.

Monday, November 8, 2010

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.

Saturday, November 6, 2010

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

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.

Thursday, November 4, 2010

Same Blog New Address |

The Dairy-Free Diva has a new personalized domain!  It can be found at 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!

Tuesday, November 2, 2010

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.

Monday, November 1, 2010

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.