Cauliflower Tabbouleh

Morning!

So I’ve been trying to eat a bit more grain free lately – due to tummy issues!  So I’ve done a ton of research and checked out tons and tons of recipes and cauliflower is basically a grain and dairy free person’s perfect food!    It really meld into anything you want it to be from super creamy alfredo type sauce, to a low carb stand in for mashed potatoes to chicken wings to a grain in salads!    Over the past few months we’ve eaten a lot of cauliflower recipes (and enjoyed them too!)

The other day I wanted a yummy salad but was bored of plain old greens.   I used to make a super yummy bulgur wheat tabbouleh & was totally craving that recipe so I got to thinking and this was created!  You can serve it with any protein you like – I did some leftover grilled salmon but chicken, tofu, tempeh would all be great as well!  Get that protein in to keep your belly full!

This salad is FRESH, bright and crisp and would be an awesome addition to a potatoes salad heavy BBQ!   The longer you let the flavours marinate the better – so make ahead of time if you can!

 

Cauliflower Tabbouleh

1 head cauliflower – chopped into small pieces – ideally rice sized but totally up to you!

1 bunch fresh parsley – washed, de-stemmed and chopped

1 handful of cherry tomatoes- cut in half

1/4 purple onion – diced

1-2 TBSP sunflower seeds or pepitas (pumpkin seeds) ~ for crunch!

Dressing

Juice of 1 lemon

2 TBSP olive oil

No-salt added seasoning (I used Epicure sundried tomato) (optional)

Dash of stevia or 1/4-1/2 tsp honey, agave or maple syrup (optional)

Salt & pepper to taste

 

Toss chopped cauliflower, chopped parsley, tomatoes, onion & sunflower seeds into a bowl! 

Mix dressing together (my favourite way to mix dressings  is in a mason jar and shake shake shaken) pour dressing over salad and mix together!   Let the salad sit for a bit to let the flavours marinate together – overnight is best but work with what time you have!

NOTES

If you don’t like cauliflower you could easily sub bulgur wheat, quinoa or any grain in this recipe!

Cucumber is a great addition to this salad!

A few pieces of mint can be added for some extra freshness!

Enjoy and please let me know if you give it a try!

xo Jessica

4 Ingredient Potato Salad (VEGAN)

 

I am trying to blog more – I really am!  I’ve been updating sections of my blog, and am thinking of doing a total blog overhaul in the next little bit to clean it up, add things like PIN IT buttons and just to give it new life!   Please let me know if you have any suggestions!  If anyone has any tips on moving from blogger – wordpress please contact me!!!

 

Ok moving on!

We were so lucky this summer to head out on our friend’s boat.  We spent the day out on the water enjoying the sunshine and the company – we even got to see some Orca whales towards the end of the evening – even though I’ve lived on the coast my whole life, I have never seen Orca’s up close and personal – check out a few of the photos I took!  Amazing!

Plus there was an incredible sunset that night…

Amazing. 

Anyways onto the food!  We had a BBQ on the boat and our friends made this awesome potato salad that I had to share!  With only 4 ingredients – it’s easy as can be!

 

4 Ingredient Vegan Pesto Potato Salad

2lbs potatoes of choice – cut into cubes

3/4 cup Veganise Pesto Mayonnaise

Juice from 1/2 lemon

1 cup frozen peas

Optional – daiya cheddar shreds.

 

Directions

Boil potatoes until soft about 10 minutes

Put frozen peas into a strainer

Pour the potatoes and the hot water over the peas

Let potatoes and peas cool.

Once cooled – add veganise and lemon juice (and any extras you choose – I added 1/4 red pepper and chives for added color and crunch – but it’s great as is also!)  Mix together.

Add salt and pepper to taste (optional)

Our friends also added daiya cheddar shreds which added even more creaminess to this – but totally optional!

 

There you have it – super simple and perfect for a BBQ or potluck – or a quick easy addition to dinner!

Lucky us – we got to enjoy this while gazing at this beautiful view.

Hope you enjoyed this quick and easy recipe!  Coming up in the next few days – a post about a few of my new favorite (and not so favorite) things!

Much love,

Jessica

Dairy Free Pizza Ideas

 

Hey guys!

So I don’t know about you but I love pizza!  We probably eat pizza a few times a month, sometimes take out but often I make it at home – I like to get creative, and don’t often use the regular “pizza sauce & toppings” So I thought I’d come up with a dairy free pizza guide!  How do you like your pizza pie?

While simple is usually best – let’s have some fun!

my most drool worthy pizza to date – hummus and roasted veggie.

CRUST IDEAS

~ make your own pizza dough – this is what I use – it’s simple and easy and you likely have the ingredients in your cupboards all ready -  Jazz it up with some spices, nutritional yeast  or onion/garlic powder in the dough.  Make a big batch and freeze some too!

~Pitas – perfect for a quick dinner

~ Naan Bread (Char’s idea)

~ Flat bread (Tasha gets a great one at Costco)

~English Muffins

~Portabella Mushrooms

~Polenta

~Tortillas

 

SAUCE IDEAS

Forgo your ideas that pizza has to be topped with tomato just for a second and get creative

~Hummus (awesome sub if you aren’t adding cheese)

~Pesto (watch for dairy ingredients but you can find some out there without dairy)

~BBQ Sauce

~Peanut sauce (think Thai pizza) I mix equal parts peanut butter to sweet chilli sauce

~Thick curry sauce

~Chutney

~Simple olive oil, garlic, salt and spices

~Salsa

 

“CHEESE” IDEAS

~If you use hummus as your base – you don’t even need cheese

~Daiya – the trick is to only use a bit, don’t go overboard!

~If you can tolerate it – goat cheese *thanks Cami

~Nutritional Yeast

~Sparkle Rae from facebook loves “Sheese Mozerella:

~Grated nuts – use a lemon zester (and watch your fingers) try grinding hazelnuts or brasil nuts – they brown up nicely on top.

 

TOPPINGS YOU MAY NOT HAVE THOUGHT OF…

Of course there are the regular toppings – veggies, meats etc… but what about these “outside the box ideas…”

Salad – a long time ago Noelle from Singer in the Kitchen posted that she put salad ON TOP of her pizza after it was baked – check it out…  I’ve been a huge fan every since.  Use whatever greens you have and even a simple balsamic vinegar dressing does wonders to a “dry, cheeseless pizza”

Herbs – think outside the basil box and think cilantro, parsley maybe even mint?  Some are great cooked right into the crust like rosemary and sage.  Some are better sprinkled on after…

Nuts – chop them up and add them in… think apple, fennel and hazelnut.

Fruit – besides pineapple.  Try fresh figs with salted meats.

Eggs – why not do a bacon and egg pizza.  The oozyness (is that a word) of the egg will take the place of cheese – sprinkle with fresh herbs after cooking

Don’t forget you can add ingredients after it’s cooked also – they add a great texture and sometimes can balance.  Avocado, fresh tomatoes, lettuce, salsa

 

PUT IT ALL TOGETHER NOW…

Thai pizza (one of my favs) Choose your crust, add peanut sauce, chicken or prawns, grated or julienned carrots, bean sprouts and small sprinkling of daiya mozza – serve with a lime wedge & crushed peanuts.

Hummus & Roasted Veg -  pre-roast your favorite veggies (think peppers, zuchinni, onion, mushrooms)  top crust with a generous amount of hummus, sprinkle on italian spice and nutritional yeast – top with roasted veggies & cook – make sure to broil for the last few seconds to get the hummus bubbling!   *sundried tomatoes would be awesome too!

BBQ Chicken – BBQ Sauce, chicken, corn, black beans, cilantro

From Jess on facebook – Cranberry Chicken  -  Cranberry sauce (she makes her own), smoked chicken and pinenuts…

My BFF did a blog post  (on her new blog – make sure to check it out) about Pizza – check it out – she has links to great suggestions such as – Chicken Tandoori, Roasted Beet & Cashew “Goat Cheese”, BBQ Black Bean Pita Pizza etc… *DROOOOL*

Or a fun idea is to go to a pizza places website and see what fun ideas they use and try to recreate them using dairy free ingredients. Check out my favourite pizza place’s menu – fun ideas like taco, chicken club, butter chicken, jambalya. fajita…  basically think of your favorite thing – dissect it, and put in on a pizza!

So fun…  now tell me what great ideas you have?

 

______________________SIDE NOTE_____________________________

Thanks for sticking around and for many many wonderful emails – I always want to be here to help and I try to always answer facebook messages and emails within a few days! So send away…  I do spend a lot of time chatting it up on facebook so if you want more day to day banter – join me there!

Hard to believe but my baby boy is 6 months old today and keeping me busy busy!  Being a mom is so wonderful but doesn’t leave me with much time to sit down and write! I hope you forgive me!!  Here’s a little picture of him since it’s been forever since I posted about him!  Having carrots for the first time – hahaha I think he enjoyed them!!

Love him!

Thanks again guys – I truly appreciate your support.

 

Jessica 

Fiesta Quinoa Salad

Well hello…

It’s been SO long since I posted an actual – made by me recipe – I actually don’t know where to start!

Ever since having baby boy (3.5 months ago now) I’ve been struggling with finding inspiration to eat healthier – as many moms/busy people know – sometimes, you have to grab and eat whatever you can just to fill the void.  On top of that, I just had 0 inspiration to create or play around with recipes! (or even cook if I’m being honest) 

The other day during nap time, I was flipping through documentaries on Netflix and found “Forks Over Knives” watched it and proceeded to watch the Engine 2 Diet documentary afterwards and felt totally inspired by Rip.  I felt so inspired.  Plant strong… ok I can do this!  Not saying that I’ll follow it 100% but I will try to make “plant base”choices as much as possible. 

So guess what – I’ve been making recipes like crazy (kale, lemon and cilantro sandwhich – YUM).  And I even created one of mine own – check out this beauty.

Fiesta Quinoa Salad

• 1 cup dry quinoa
• 2 cups water or broth
• 1 can corn drained
• 1 can rinsed and drained black beans
• 1/2 purple onion diced
• 5 tomatoes diced (seeded if you want it less runny)
• 1/2 bunch of cilantro (or more if you are a cilantro loving fool) – washed, de-stemmed and chopped
• 1 TBSP chili powder
• 2 tsp ground coriander
• Lime and zest from 2 limes
• Salt to taste

Directions – cook quinoa in water (broth) as per package instructions.

Toss together all ingredients and let sit for a few hours for the flavours to mix!

Done and done!  This makes a large portion perfect for a BBQ or pot luck!

Would be awesome;

• stuffed into a pepper and baked
• Served with lettuce for lettuce wrapped
• with avocado added
• with nacho chips

There you have it – a recipe from yours truly!

Hope you are all well!!  Loving the facebook interaction as always! Thank you for your support and I hope to start creating a bit more!  Summer and sunshine is always a good inspiration too!!

And a baby picture just for fun! Isn’t he the cutest!?

Ohhh I could just kiss those lil cheeks !

Sundried Tomato Dairy Free Pesto?

Hiya!

What’s shaken folks?

How about a little pesto recipe that is easy, flavourful and dairy free?

I know you want it?

 

Sundried Tomato Pesto (Dairy Free)

1/4 cup pumpkin seeds (pepitas)

1/4 cup raw or toasted almonds

1/2 (or more) packed basil

1/2 cup chicken broth (or veggie)

2 TBSP oil – I used grape seed

1/4 cup sundried tomato in oil – rinsed of excess oil

1 TBSP nutritional yeast (optional)

1 clove of garlic (or more if you are a garlic lover)

Process all ingredients in a food processor! – You will probably have to scrape down the sidesa few times to get everything processed!   Yum that’s it!!  Add more liquid as required – this made a fairly thick pesto!

 

Now what to do with it you ask?

• I roasted a bunch of my favourite veggies, and tossed it with them and some pasta and topped with chicken.
• As a base for pizza instead of tomatoes sauce
• Spread for sandwiches
• Dip for crackers/veggies
• Spread on burgers
• Spread on chicken/fish/tofu
• Thinned out and used as a salad dressing
• Coating for kale chips (mmmmmm must try this!)
• Inside a lettuce or rice wrap

Now that summer is here, I’m hoping to do more cooking and start getting recipes out to you guys! I’ve had TONS of emails (thank you) encouraging me to get back into blogging, I’m so sorry for my absence – I lost my blogging mojo a bit – but hopefully I’ll be back soon!

 

Any recipe requests out there?  Also, any great ideas for Arugula?  I was gifted a big bag of garden fresh stuff, but haven’t used it much!?   Thank you!! 

 

Hope you guys  are all doing well!  My posts on facebook haven’t been reaching everyone – so if you’d like to make sure you receive all my posts – please sign up through  email!!   The link is at the very top of my page on the right hand side!! Thank you bunches for your support!

Much love,

Jessica

Curried Millet with Greens

Happy first day of summer!  I don’t know where you guys all live, but here – the weather is sub par to normal “Summer” weather!   I had a few hours off yesterday and was feeling cold to the bone – I wanted something creamy, filling, thick and with a spicy kick!

Drool….

Curried Millet w/Greens

1 tsp. oil

1 onion diced

1 clove garlic minced ( more if you love garlic flavour)

3 TBSP curry (I used mild spiced curry)

1 cup millet

1 red pepper sliced into short strips

2 cups chopped cauliflower

2 cups chicken broth

1 can rinsed and drained chickpeas

1 can full fat coconut milk

3 TBSP  (or to taste) fish sauce (sub 1.5 tsp. soy sauce for vegan)

1 TBSP sugar (or to taste)

5 cups packed greens!

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DIRECTIONS

• Sauté onion & garlic in oil
• Add in curry powder and millet (I find toasting the curry powder and millet adds to the flavour).
• Add in the rest of the ingredients (except greens)
• 
• Simmer on medium low for 30 – 40 mins or until millet has softened
• Taste – you may need to add in more fish sauce and or sugar – depending on your taste buds
• Final step – add in greens just before serving!

 

NOTES

• You may need to add extra water/broth  - depending on how thick you would like it.  It thickened up overnight!  
• I say add fish sauce and sugar to taste because everyone likes their flavours different – I am a huge fan of the salty – so it may be too salty for other’s taste buds!!
• All curries taste different and have different spice levels – so be sure to do lots of taste testing!

 

Hope you enjoyed this recipe!  I know I’m looking forward to the left overs!

Mason Jar Key Lime Pie

So I was watching the news this morning – and they mentioned key lime pie!   KEY LIME PIE (drool).    As they made it, they named off a bunch of ingredients as I whizzed together an almost raw, gluten free, dairy free Key Lime Pie (vegan too if you switch out the honey for another sweetener).

For the Crust

1/2 cup walnuts

1/4 cup coconut

3 medjooled dates (pitted)

3 tsp maca powder

Pinch of sea salt

Whiz all crust ingredients together in food processor.   The crust will not be solid when finished, it’s more crumbly!    If you want it more solid, use more dates.

Use 2 heaping TBSP per mini mason jar

 

For the Top

2 ripe avocados

Juice of 1 – 2 limes – if you are using actual key limes you will have to use a few more.  A little under 1/4 cup lime juice.

Zest of one of limes

1-2 TBSP honey or sweetener of choice (or enough to your taste)

Put all top ingredients together in food processor and whiz together until smooth.  Taste and adjust flavors as needed.  You may like it sweeter, or want more lime or lime zest at this point!

Spoon 2 TBSP on top of crust. 

Awesome breakfast or snack – plus it freezers awesome (and will help avocado stay green– so would be a great snack to send with the kids in their lunch kits – as it should be thawed by lunch time!

And of course there is something special about mason jars!  I don’t know why but I love them – they range up there in my favorite things with sharpies, bath and body works and lululemon

Enjoy!

Jessica

ps.  Thank you to the news this morning for inspiring this recipe!! It was tasty!

2 Minute Protein Balls

I actually did it.   I created a recipe, took photos and am now posting!  Crazy hey?   Well if you follow me on facebook you know that I have posted this recipe before on there (ssshhhh don’t tell anyone)!  

I have made these 2 Minute Protein Balls a few times now, and each time I make them I love them more and more!   I got the inspiration from the Fitnessista's Amazeballs!  I love them enough to break my blogging hiatus!  I know hey?

That being said, trying to photograph little brown balls isn’t pretty – so the photos are less than stellar!  Go ahead, you try…

See?  Not reallllllllly appetizing if you ask me?   But they taste amazing – I bet you won’t stop at one?

Again – if you follow me on facebook you know that I’m having some tummy troubles once again. *sad face* and all of the suggestions are to go Gluten Free… seriously – that scares me… dairy,  AND Gluten free – good by social life – don’t cha think?   Anyways, these are gluten AND dairy free (can I get a woo wooo)?

What you need?

Food processor (I use my small 4 cup one and it works awesome)

3-4 Medjool dates – pitted

1/4 cup oats (if you are gluten sensitive, make sure they are certified GF)

1 scoop Sun Warrior Protein Powder chocolattte flavor!  (or favorite protein of choice)

teeny tiny splash vanilla (alcohol free)

2 TBSP Peanut Butter

1 TBSP maple syrup

2 Tsp  Macca Powder (which I love – it’s malty flavour and good for you too – good to balance out the adrenal – aka a stress blaster)  My favorite is the raw stuff from Navitas Naturals (see link above!)

Whiz it all in the food processor until it forms into a big ball – you may need to add a little water to get it to blend!  Don’t blend too much or you loose any texture!    Then roll into balls – it makes about 4-5 balls – or if balls aren’t your thing, you can make them into bars too! 

Now I could say more – but I know my Uncle Jimbo is reading – and he’ll already make fun of this post – so I’ll leave it here!     Give them a try!

If these balls don’t suit your fancy – I have a few other ball recipes posted too;

Step by Step Energy Balls

OR one of my favourites  Chocolate Peanut Butter Balls 

Any of these balls are good for after a work out, great in lunches or even a marathon shopping session!  I typically take a few in my purse if I’m going somewhere that I know I may not get fed things I can eat!     They are super easy and pack a nutritional punch!    They taste sinful – but are good for you!

Hope you enjoyed this recipe!   Hopefully it won’t take me so long to post again, eating around this place hasn’t been very eventful lately – but I’m trying to get back too it!

Love you guys and thank you for all your support, even if I hold out on you!  Still can’t believe there are almost 1000 people on my facebook  - you know how to make a girl feel loved!

xo Jessica

On my plate

Morning!

So I mentioned on facebook that I am doing a post about how to gain weight while being dairy free – as per a readers request.  I don’t want to half ass the post – so I am taking some time and doing research on it – keep your eyes open for it next week!

I just uploaded the photos from my iPhone and didn’t realize I had so many meal photos!!   I know a few of you newly dairy free friends are having a hard time figuring out what to eat – so maybe these will help you out!   Just a snippet of my eats as of late!

I’ve been on a healthy eating kick lately – and feeling awesome!

Snack plate – one of my favourites!  Green peas, tomatoes & carrots.   Gluten free crackers, smoked salmon and guacamole (I only ate about 1/2 the guac and salmon!!)

 

Salmon – pan fried with BBQ spices.   Roasted veggies and black quinoa that I cooked with chicken broth and dried mushrooms.

 

Trout with BBq spices, steamed kale and asparagus with a grain medley from Costco – also cooked with mushrooms and chicken broth.

Smoked salmon, dairy free cream cheese with cucumbers on toast.   and a few olives.

Another snack plate – hummus, veggies, pickles, rice crackers and canned fish

Blackberries, multigrain cibbattta bun with mayo, nooch and cucumber

Green smoothie – mangos, mixed frozen fruit, orange juice, spinach and loads of macca

Lunch yesterday – steamed kale, chickpeas with oil & vinegar dressing & sweet potatoes fries.

Apparently I only take pictures of my food if it’s fish?  I also eat chicken and tofu!!

These meals are all pretty healthy, but I assure you sweets/treats were eaten too!  I try to keep my main meals as healthy as I can – but no one is perfect!! 

Hope this helps anyone struggling with what to eat!!

Mom’s Oat Bran Muffins Revised

First off – DFB is close to hitting a pretty incredible milestone – 750 page views away from 100,000!!!! That is SO crazy – blows my mind and totally humbles me. 

Thank you, thank you!

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Moving on………

Awhile back I posted a recipe for my FAVORITE muffins in the whole wide world!  My mom always made them and they are so tasty, but they weren’t dairy free (and they had shortening in them).  She had made them dairy free a couple of times but now they are off travelling for 6 months, so I had to revise them for myself…

Long story short… this is what I came up with and they are fantastic!

Mom’s OAT BRAN MUFFINS
(with Dairy Free Betty alterations)

300 DEGREES FOR 20 MINUTES
MAKES 45 MEDIUM MUFFINS

2 CUPS BOILING WATER
2 CUPS BRAN
PUT IN A BOWL 1 AND LET SOAK

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5 CUPS FLOUR

5 TSP BAKING SODA
1 TSP SALT
PUT IN BOWL 2 TOGETHER

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3/4 CUP SMASHED BANANA

1/4 CUP OIL (I used grape seed)

2-3 CUPS SUGAR – BROWN & WHITE MIXED
4 EGGS (Vegan Option – 4 TBSP chia with 8 TBSP water)
4 CUPS ALMOND MILK + 4 TBSP VINGEAR
4 CUPS OATS

1 TBSP PUMPKIN PIE SPICE  (I like them spicy)

4 PEELED AND LARGE GRATED CARROTS + 1/4 CUP MULBERRIES (I ran out of dried fruit)

other options - 2 CUPS RAISINS OR ASSORTED OTHER THINGS
IE: SHREDDED CARROT, BANANA, DRIED APRICOT ETC.
Into bowl # 3

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MIXED ALL INGREDIENTS TOGETHER AND BAKE

Hope you enjoy!!

They are perfect to toss in the freezer and then pull out for lunches! 

Oh So West Coast Salmon Chowder

A post from my days of writing at Our Big Earth!!  Don’t mind the holidays reference, but enjoy this recipe!

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The holidays have come and gone and everyone has already been back to school and work for a week. It’s also this time of year that people are in the final stages of the “turkey hangover,” also know as; hot turkey sandwich, turkey soup and stew and any other turkey flavoured meal overload, and they are ready for something completely different.

We are so lucky as Vancouver Islanders, to be surrounded by the beautiful ocean and all the goodies it provides us, so this recipe is quite fitting for all of us, West Coasters!

I created this recipe after trying to find some good dairy-free corn chowder recipes. I found a few OK-sounding recipes, but nothing that really stood out to me. I decided to go to my kitchen and I play around with different flavours until this creamy delight was born!

This recipe is a beautiful fusion of West Coast Canadian flavour and Asian richness! It has the creaminess of regular corn chowder, but with the sweetness of coconut milk and the little kick of curry. It’s great for the crock pot or to make as quick dinner (provided the salmon is pre cooked). With all of our snow fall warnings and below zero temperatures, this chowder will warm up the coldest toes and noses in town!

Oh So West Coast Salmon Corn Chowder

2 slices of bacon – diced
1/2 yellow onion – diced
2 cloves garlic – diced
1 lb. salmon filet (no bones)
1 celery stalk – diced
3 medium sized yellow potatoes – skin left on cubed 1 inch cubes
8 asparagus stems – diced
4 cups chicken, veggie or fish stock
1 can cream corn
1/2 cup whole corn kernels
1 cup coconut milk (full fat)
1/2 tsp. curry powder (or to taste)
1 tsp. dried parsley
Salt and Pepper to taste

Directions:

1. Season salmon with salt and pepper and cook until just flaky, set aside.

2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent.

3. Add stock and potatoes – cook until potatoes are soft.
Totally optional, but if you want your chowder a little less chunky – use potato masher and mash together ingredients in pot until desired consistency.

4. Add in creamed corn, corn kernels, coconut milk, and stir until combined.

5.  Just before serving, flake salmon into chowder, checking for bones.

6. Add in parsley, and salt and pepper and cook until salmon is warmed.

Serve steaming hot in a big bowl, with a nice glass of white wine and some great crusty bread and you have yourself a soul warming, “oh so west coast” meal, perfect for a chilly evening.

Alternative Ideas:

• Can use chicken, shrimp/prawns, smoked salmon, BBQ salmon or canned salmon.
  
• Add hot sauce for more of a kick!
  
• Serve in a sour dough bread bowl for a fun alternative!
  
• Substitute coconut milk for heavy cream for a more authentic corn chowder taste.
  
• Substitute curry powder for fresh herbs such as parsley, rosemary, thyme, basil.
  
• For a vegan version, omit bacon and salmon and add more potatoes, asparagus, corn, celery and onions.

Notes:

For the crock-pot version –cook salmon and set aside and sauté bacon, onions, garlic, celery, asparagus and curry powder together in a pan until bacon is crispy and onions are translucent, transfer to crock-pot. Add the rest of the ingredients and set on high for 3-4 hours or low for 6-8 hours.

Since my hubby to be isn’t a fan of chowder, and this makes far more than I can eat, I put cooled chowder into mason jars and gave them to friends for a tasty dinner.

Although I haven’t tried it myself, you could probably freeze this recipe for a quick dinner, just be sure to stir it well as coconut milk has a tendency to separate after being thawed.

Dairy Free Chicken Pot Pie–Guest Post

 

Chicken Pot Pie
-1 of your favourite store bought pie crusts (try generic brands, as they usually omit dairy as a way to cut costs)  

For the filling:
-3 tablespoons of your favourite dairy free butter
-½ medium yellow onion, chopped
-3 cloves garlic, minced
-½ teaspoon crushed red pepper flakes
-Salt and freshly ground pepper
-1-1½ lbs. cooked chicken (rotisserie chicken works well if you want a short cut)
-1½-2 cups frozen peas and carrots

For the sauce:
-8 tablespoons of your favourite dairy free butter
-1 cup all-purpose flour
-2½ cups chicken broth
-½ cup soy milk
-Dash of hot sauce
-Salt and freshly ground pepper
-Sprinkle of thyme or marjoram (optional)

Add the onion to the pan, and sauté for about 5 minutes.  Mix in the garlic, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the thyme or marjoram (if using), red pepper flakes, and season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan.  Add the flour and whisk until smooth.  Gradually whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  Mix in the soy milk, the hot sauce and season with salt and pepper to taste.  Pour the cream sauce over the chicken and veggie mixture and stir to combine well.  Spoon the mixture into individual oven-safe dishes, such as bowls or large ramekin’s. 

Preheat the oven to 375° F.  Cut the dough to fit the dishes and place on top of the individual dishes.  Trim and crimp the edges and slice vents in the top.

Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven.  Bake for 25-30 minutes, or until crust is golden brown.  Serve immediately.

These come out of the oven piping hot and oozing...completely irresistible.  Enjoy!
-Amanda

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Thanks Amanda – these sound fantastic!!  I haven’t had Chicken Pot Pie since I became dairy free, so this is on my list for sure!!

Please check out Amanda’s blog for more yummy recipes!

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Hope you are all doing good!  Thanks for sticking around – even if I’m not posting often!

Savoury Vegan Waffles

Well hello!

So since I burst your bubble about Starbucks Pumpkin Spice Lattes (even soy) containing dairy (sorry again, it’s in the syrup) – I decided I needed to make it up to you with a recipe!

I am a fan of savoury breakfasts – most mornings I have eggs and toast – mainly because I cannot think of anything else to eat that is savoury.  Until the other day.

I was laying in bed on Sunday thinking what I could make that was eggless for breakfast.  I had a craving for waffles, but wasn’t digging the whole “maple syrup” thing.

Then it came to me – savoury breakfast waffles – oh yes. 

I searched the internet, and apparently I’m not the only person that has thought this up.  BUT from what I could see – most contain CHEESE!   Being dairy free and not particularly enjoying dairy free cheese I had to come up with a plan…

Savoury Vegan Waffles

makes 5-6 waffles

1 3/4 cup all purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 tbsp. chia in 4 tbsp. water (or 2 eggs)

1 1/2 cup almond milk (or milk of choice)

1/2 cup vegetable oil

1/8 cup nutritional yeast

1/2 tsp. garlic powder

1 pinch savoury (or spice of choice)

Pre-heat waffle maker.

Mix together dry ingredients

Add in wet ingredients and mix together until just combined.

Add 1/2 cup mixture to waffle maker per waffle..

Let waffles cook until desired texture – I prefer mine crunchy, so I cook them and then pop them in the toaster!

Toppings

I just did what I knew would work – for me savoury and mushrooms are a perfect marriage – so I sautéed up some mushrooms and kale in water with a pinch of salt.

Other options could include;

avocado

eggs

earth balance butter

grilled onions/veggies

Or you could even make it into a sandwich – with whatever fillings you want?  veggies and hummus?

 

My bottom line – I LOVED them – like really really loved them.  I am going to try to supplement something for the oil, as it’s a lot for a recipe.

My plans for the extras are to freeze them individually so I can pop them into the toaster for a quick snack!

Hope you enjoy this recipe! 

I start a photography course tomorrow – so expect to see my blog full of photos soon!!