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

Dairy Free Hollandaise Sauce

So being dairy free – do you remember the smooth, creamy, buttery taste of hollandaise sauce? Don’t worry, I won’t make your mouth water for nothing!

When I lived in Kelowna, I used to go on Sunday’s with friends to a place called the Jammery for Eggs Benny!   They would do English Muffins w/cream cheese, apricot jam, ham, eggs and hollandaise sauce – it was TO DIE FOR!!!! 

So I was thinking about that – mouth watering and decided to try out a recipe and see what happened?    Now it’s been a long time since I’ve tasted hollandaise – but I felt like it was close!

This recipe is by no means good for you!

Dairy Free Hollandaise Sauce

1/4 cup dairy free margarine

1/4 cup coconut milk

1 tsp onion powder

1 tsp turmeric ( I added more but I love turmeric!)

1 tsp lemon juice

Whisk together all ingredients over medium heat!   Add salt to taste.  Depending on the coconut milk you use, you may need to add some thickener to it – I added about 1 tsp sifted cornstarch.   Continue whisking together until everything is combined and warmed!

I served over a peice of dairy free toast (which I cut the corners off of to make it look pretty), sautéed kale  and of course with a perfectly poached egg!

It was oozy and delicious and perfect for a lazy weekend treat!

Sorry it took me awhile to post – but I hope you enjoy this recipe!!   Next time I will recreate the Jammery’s recipe with dairy free cream cheese and apricot jam!! Mmmm!!

xo Jessica

What was baked!

Hey guys!

Can you believe it’s almost Christmas?  Time flies when you are having fun!!  This has been a whirlwind kind of week.  My husband finished his masters degree on Tuesday (YAY), I had a surprise party for him Friday, tonight is my Christmas party and the hubby’s parents are coming to stay with us for a week – so as you can imagine, life is busy (but wonderful)…

I’ve had a few emails regarding surviving over the holidays being dairy free.  I highly recommend taking a look at my Dairy Free Survival Guide for ideas and also my post, Challenges of Being Dairy Free is a great one with tips for what to do where!   These posts and a few more can always been found at the top of my blog under Dairy Free Resources.  

Moving on – I have been terrible at taking food photos – so bear with me.    I wanted to compile a list of all the things that I baked this Christmas!!

Ready?

• Mama Pea’s No Bake Snowball Cookies – easy, fast and gooey!  I love them, the hubby thought they were too oatmeal.
• Dandelions on the Wall’s – Allergy Free Fudge. (OMG). So good! Made two batches – one I melted some peanut butter and swirled in and the second I added super finely ground espresso beans!  SOOOOOOOOo good!!
• Made a double batch of the Chocolate Love Affair Cookies!
• Oh She Glow’s Egg Nog Biscotti’s – which have become a favourite around here!
• Haven’t’ made these yet, but I may!!  Of course sub the butter for either DF butter or coconut oil! Low Fat Gingerbread Cookies.
• I also made Caramel Chocolate Goodies.  Super easy caramel recipe – I have used it for a few things including – turtles (caramel and chocolate covered pecans) and caramel popcorn with peanuts and peanut clusters!!  Best Caramel Recipe I’ve found!
• Still on the list to make – probably for Christmas dinner - Sinless Sticky Toffee Pecan Pudding!!  Droooooooooooool.    Funny story – before becoming dairy free and when I lived in Calgary, I often went for “dinner” at Earls, and actually only would eat a sticky toffee pudding…  It was warm and drippy and had a caramel lattice on top that was crunchy and sticky – such a great combo!!
• Peanut Butter Cups – of course!!  I had one of my Special Olympics girls say they were the best peanut butter cups EVERRRRRRR!!  hehe  

I baked 2 other kinds of cookies – a gingersnap and a banana snicker doodle -  they were just ok though and I want to only give you the best of the best!!

What are you/did you bake this Christmas?

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!