Saturday, June 19, 2010

I'm lifting this from Knock-Off Wood.  I plan to make it before this post hits but I'm also preloading the recipe (it's May 19 now) so this may not be tested before it posts.  Cocoa is typically a safe ingredient.  The chocolate bar is trickier.  Most contain soy lecithin.  Hopefully I'll find one or edit it out before this goes live.

Ana's Organic Dark Chocolate Whole Wheat Zucchini Cake

2 Large Organic Zucchinis, finely grated
1 1/2 Cups Organic Sugar
1 1/2 Cups Organic Oil (I use Olive Oil)
4 Large Organic Eggs
1 Cup Organic White Flour
1 Cup Organic Wheat Flour
2 t Baking Soda
1 t Baking Powder
1 t Cinnamon
3/4 Cup Cocoa
1 Dark Chocolate Candy Bar Pieces (Optional, my fav is Green & Blacks 70% Cocoa)

 1.  Wet Ingredients.  Grate the zucchini and mix with the sugar.  Set aside.  Crack your eggs and mix into the zucchini.  Add the oil.  I like to use Olive Oil because it's the healthiest, but I ran out tonight and had butter on hand, and it was delicious!  I haven't used applesauce with this recipe, but I bet it would be great.

2.  Dry Ingredients.  Mix all the dry ingredients together, fold into the wet ingredients.  Toss in the candy bar pieces (you can also use chocolate chip pieces).

3.  Bake.  Bake in a greased pan at 350 until you can smell fresh chocolate cake.  Check with a fork.  Don't overcook.  Enjoy! 

Sunday, June 13, 2010

German-ish potato salad

I live in Germany and I promise you NO ONE puts peas in the potato salad here.  Also, balsamic vinegar will give you a really ugly looking salad.  Use white wine vinegar or if you sub in regular white vinegar cut the amount in half.  Other than that, it's a pretty good recipe.

Saturday, June 12, 2010

Shrimp Boil

Defrost and boil according to package directions.  Old Bay seasoning does not list soy or milk as an ingredient. Serve with a salad.

Friday, June 11, 2010

Potato and egg casserole

3 c shredded potatoes (hash brown style)
1/2 onion, shredded
1 c cooked meat (bacon, ham, etc.)
6 eggs
1 c rice milk

Preheat the oven to 350. Grease a casserole dish or a large, deep cast iron skillet.

Heat / brown the meat and onions.  Stir in the shredded potatoes and remove from heat.  Mix eggs and milk.  (Tip: If you shredded the potatoes and onion in the food processor you can blend the milk and eggs in the food processor without getting another bowl dirty.)  Pour egg mix over potato mix to coat.  Bake at 350 for 40 - 45 minutes or until set in the middle.

Thursday, June 10, 2010

Turkey burgers and sweet potato fries

You can handle the burgers on your own.  For the sweet potato fries chop them into finger size pieces, toss with olive oil, salt, and thyme, and bake at 350 for half an hour.

Thursday, June 3, 2010


Butter is dairy.  Shortening / Crisco is soy.  Bisquick is soy.  So what now for a biscuit lover?  Bacon fat. I trim some of the extra before cooking my bacon.  Yes, I recognize the irony. 

1/2 c bacon fat trimmings

2 c flour
3/4 t baking soda
1/2 t salt
2t baking powder

1/4 c vinegar
1/4 c rice milk

Pulse the bacon fat in the food processor with the chopping attachment.  Make it into a pulp, scraping down as needed.  Switch to the plastic pastry attachment, add the dry ingredients, and pulse until you have even crumbs.  Add the wet ingredients.  Run until it pulls away from the edge of the bowl into a ball.  Run 30 seconds more to make a nice elastic dough.  Roll out on a lightly floured counter.  Cut into biscuits (I just use a plastic cup).  Bake at 450 for 12-15 minutes. 

Wednesday, June 2, 2010

Deviled eggs

Place a single layer of eggs in salted water.  Bring the water to boiling, put a lid on the pot, and remove the pot from the heat.  Let it sit, covered, for 20 minutes, then drain.  This method avoids the green ring around the yolk and rubbery whites. 

When cool enough, peel them.  Very fresh eggs are harder to peel than slightly older eggs.  Slice in half longways.  Mash the yolks with as much non-dairy non-soy Italian dressing as you like.  Load the eggs. 

Mmmmm... Good. 

Why Italian dressing instead of mayo?  Commercial mayo is made with soy.  Homemade mayo is made with raw eggs.  Deviled eggs tend to sit out and raw eggs + warm room is a risky combo. 

(The 5/31/10 post was all about NDNS Italian dressing.  To sum up, Good Seasons = good eating.)

Tuesday, June 1, 2010

Italian Pasta

Blanche a bunch of veggies, boil up some pasta, toss with Italian dressing, and serve warm.  The dressing will become fragrant when warm so use a milder vinegar (salad or ricewine) or dilute it if using white or apple cider.

Monday, May 31, 2010

Italian Dressing

Oh Good Seasons, oh how I love you.  I have yet to find a bottle of pre-made salad dressing without milk or soy.  Soy lecithin keeps the ingredients from separating.  Useful for them.  Pain in the booty for me. 

The first time you use it you buy the kit with the marked bottle included.  The marks tell how much water, vinegar, and oil to add.  After that all you have to buy is the refills. 

Change the type of vinegar you use and you get a different flavor.

Sunday, May 23, 2010

Chocolate fondue

Don't try this as your first non-dairy outing.  Wait until you've adjusted to the lack of animal fat in your non-meat foods. 

1T coconut fat / oil
1 avocado

1 carrot
1 c powdered sugar
1/2 c unsweetened cocoa powder (we've never had a reaction with Hershey's but use caution)
1 t vanilla extract

stuff to dip (berries, bananas, etc.)

Peel and chop the carrot and boil / steam it for 15 to 20 minutes.  You're going to make it into mush so softer is better.  Peel and seed the avocado and put it in the blender with the cooked carrot.  Run it on high for two minutes (add water if necessary) to make it smooth.  Heat the coconut oil on low to melt it then add the rest of the ingredients.  Serve warm with dippers.  Can be refrigerated and reheated or used like Nutella.

Adapted from Deceptively Delicious, a cookbook about sneaking vegetables on your kids.  

Saturday, May 22, 2010

Pasta pizza

I love this recipe because I can have it on the table in 12 minutes.  If it didn't take the pasta water so long to boil it would be even faster. 

Serves two hungry adults.

1/2 box spaghetti

1/2 package pepperoni slices or cubes (personal preference)*
1/2 c ham* or mushrooms
1 jar pizza sauce
* Processed meats can be full of soy and even dairy products.  Be sure to read the label before you buy a particular brand.

Boil the water, start the spaghetti.  Cook it al dente (undercooked by American expectations), a minute or two less than is listed on the box. 

Meanwhile cook the pepperoni in a dry pan.  If using ham start it at the same time in the same pan.  If using mushrooms add the pepperoni after a few minutes.  Your goal is to get the effect of oven heat on pizza toppings in the pan so if you like crisped pepperoni you'll cook longer / hotter than someone who just wants their pepperonis hot enough to release some oil.  Add the sauce a minute before your pasta is done.  Stir to heat through and toss with the pasta.

If you're feeling generous to your non-dairy allergic dining partner top his portion with good cheese. 

Friday, May 21, 2010


All of the mayo I've found in the store is at least part soy.  I had a whole lot of sandwiches moistened with Italian dressing (homemade) or mustard until I learned to make my own mayo.  I'm way too lazy to retype all these directions so I'll just link over to these precise directions with pictures and add a few tips.

I cannot make this work in my KitchenAid mixer.  I don't know if the bowl is too deep for the limited amount of ingredients or what but it doesn't work.  It does wonderfully with one beater in my hand mixer.  According to the comments on the link it works even better with a stick blender.

Safflower is as close to a flavorless oil as I've ever found.  It doesn't leave the mouth feeling as greasy as olive oil but it also doesn't have the health benefits.  I usually use 1 part olive to 2 parts safflower.

You cannot cook with this mayo.  It will become a big puddle of oil the minute it gets hot.

This is raw eggs.  I'd suggest avoiding this recipe if you are pregnant or immune compromised.  I don't give it to my kids either.  If you've ever dealt with a toddler with gastro-intestinal upset I don't have to explain. 

Thursday, May 20, 2010

Fish stew

This is jambalaya's tamer cousin.

2 cans diced tomatoes
6 6 oz tilapia fillets
1/4 c olive oil
1 c water
1 t onoin powder
1/2 t celery salt
1 t garlic powder
1 t dried thyme
1/2 t dried basil
1/4 t ground red pepper

Put the tomatoes into the bottom of a large stew pot.  Layer the fish on top.  Combine the oil and spices and pour over the fish.  Put on a lid and simmer about 20 minutes or until the fish flakes easily.  Make some rice.  Serve fish over rice.

Unfortunately I didn't take a picture of the final product. 


Wednesday, May 19, 2010

Raisin Bread

You'll need the basic dough you made here, cinnamon sugar, and raisins. 

Cut off 1/4 of the dough (grapefruit size ball) and roll it out fairly thin, approx 1/4 inch.  Use as little flour as possible so you don't have a bunch of residual flour stuck on the outside of your loaf.  Coat it down in cinnamon sugar and raisins.


Roll it up like a jellyroll so you have a snake of dough.  This picture shows what it looks like with too much flour on the outside.


Spiral that back around on itself and  put it on a greased or lined cookie sheet.  I use a silicone mat.


Rest for a minimum of 30 minutes.  An hour and twenty minutes gives you a nicely risen loaf.  You're giving it time to let the bread re-rise after the roll out.  Fast acting yeast or warmer dough won't need to sit as long.  There is no wrong way to do this, just differences in production that will result in a different final product.  I like to coat the top of mine with cinnamon sugar.  You could also leave it plain, do an egg wash, add icing later, or whatever suits your fancy.  The raisins occasionally stain through the dough and make it look a bit less pretty if you don't do something to the outer.


Preheat your oven to 350.  Bake 30 minutes.



Tuesday, May 18, 2010


Coconut fat is solid at room temperature.  Hallelujah.  Melt it in the microwave, stir in powdered sugar until it's as thick as you like, ice that cake and let it cool.  This is not big, fluffy buttercream frosting but it is a way to coat a layer of sweet on something. 

Monday, May 17, 2010

Beans Barcelona

Everywhere we went in Barcelona we were served white beans with a lot of garlic and oil and white rice as a side dish.  They were heavy on the oil and probably slow cooked their beans.  I've redeveloped that dish into something that's a little more workable for our lives.

Serve with a side salad for a complete meal.  Your soy eating family members can put it into tortillas for burritos.  I like it plain but when the rest of the family eats burritos I frequently use the fillings to top corn chips for my own version of nachos.
Uncooked rice (how much depends on how many people you're stretching the dish to feed)
2 cans white beans
2-5 T olive oil
a lot of raw garlic (I used half of a large head and will probably use more next time.)

Put the oil in a large saucepan and turn the heat to low.  Peel and coarsely chop the garlic, add to the oil, and put a lid on it.  Keep the heat low and stir occasionally.   You are low cooking it to sweeten the flavor, not browning it.  Start the rice.  When the rice is done cooking and you're in the "let stand ten minutes" period, add the beans to the garlic and oil.  Stir to heat through.

Update 5/19/10 _ I tried to make this in the crockpot from dried beans and it was awful.  The garlic became bitter and very sharp. I don't know why but I'm sticking with the stovetop version in the future.

Saturday, May 15, 2010

Spinach omlette

My omelets never look good.  Use your own technique to get it into omelet shape.  What I have to add to the plan is a suggestion for fluffing your eggs.  Put them in the blender.  Whir them around with a bit of rice milk or a splash of oil, both add a bit of fat just like milk to make your eggs a little richer.

If you're me you then saute the spinach to get it defrosted, pour the egg over it in the frying pan and flip it when it smells overcooked.  I'm not proud of this technique but I'm not an egg lover.

Friday, May 14, 2010


Sometimes you get sick of sandwiches.  Switch up your bread and suddenly it's a whole new day. 

Take the dough you made here out of the fridge, pinch of a golfball size piece, and roll it out into a circle.  Heat a frying pan with a lid with a bit of oil.  Cook the dough about 3 minutes on each side with the lid on. 

This recipe is from Artisan Bread in Five Minutes a Day.  I really recommend the book.  In theory I can't make about half of it because it uses the very dairy brioche dough.  In reality I sub coconut fat in for butter in the Challah dough (a recipe I haven't posted yet) and make whatever I want. 


I love curry.  So do my kids.  Unfortunately it stains so my daughter now thinks she's supposed to eat topless.

The easiest way to do it is get a jar of Patak's and follow the directions.  Where is says ghee or butter substitute oil.  I usually use olive for the health benefits but safflower is very lightly flavored.    When it says "double cream" use coconut milk, the stuff in the Asian food section, not the refridgerator section.  Our fridge kind has soy.  Our canned kind does not.  When my sweet tooth kicks in I use the Goya cream of coconut.

They make what seems like 30 kinds of curry paste and I only have access to five so I can't vouch for all their products but most of what I've laid hands on is soy and dairy free.  The cooking sauce is not OK.  It's premixed with all the stuff to make my baby boy sick.

I serve this with homemade flatbread or basmati rice.

Thursday, May 13, 2010


This is pulled from my other blog so it's not in recipe form.  It is a true story and in my (twisted) opinion a great idea.  

I am not a person who should ever allow herself to become bored.  I used to be a bit wild but these days I just don't want to call the babysitter's mom to explain that she's going to be late because I'm in jail. I have a nice homelife I don't want to disrupt so my appetite for destruction has to be well directed.  I'm more blowtorch than flamethrower these days.

But alas a bit of boredom did hit and I unleashed the meatcakes.  I blame Cake Wrecks.   She did a bit on April Fool's jokes.  She linked to an entire meatcake gallery.  A gallery of meatcakes!  And like any crazy person all I could think was, "I can do better than that."  And frankly I did.

The original recipe is basically three layers of meatloaf covered in mashed potatoes all in the shape of a cake.  Meatloaf is disgusting.  Flour based foods are fine in loaf form.  Meat is not.  It also requires a ton of meat and I only wanted one meal's worth of meatcake so I decided to wing it.

Meatcakes recipe
Mix 1/2 pound ground beef with 1/2 pound hot Italian sausage.  Press into a 12 slot cupcake tin.  Bake at 350 for 20-30 minutes.  I don't remember which and it depends on how well done you want your meat anyway.  Dump them out on papertowels to drain and blot a bit if your meat was fatty.

Meanwhile, make some mashed potatoes.  I used instant.  Yeah, I'm a slacker but my two year old helper can't be trusted with a masher or beaters.  She can stir the heck out of some potato powder though.  Mmmm.  Potato powder.  I used Betty Crocker Potato Buds.  They're non-dairy non-soy unlike most other instant potatoes.  I used also olive oil instead of butter, rice milk instead of regular milk, and garlic powder to give it a bit of zing.  Also, garlic icing gives me the giggles.  Put down the bucket, its not that gross.  Really quite tasty in fact.

  Betty Crocker Potato Buds, 27.97 oz  Mmmm.... Low chemical, dried, flaked, potatoes.

The mashed potatoes didn't quite look like frosting at this point.  They're a bit yellow to begin with and then the garlic was making it a bit spotty so I decided to dye the whole thing.  Search for gel icing color wilton I let Froggy pick the color and she chose green.  Frankly I expected pink but we were making cake for Daddy and I suppose in her mind he likes green.  He does wear it every day.  A bit of gel icing, a bit of stirring and ta-da a big bowl of green garlic mashed potatoes.  It was even more disturbing in person.

To assemble place a meatcake in a foil cupcake paper.  It needs to be foil or the weight of the mashed potatoes will knock over the paper.  Mine shrunk a bit with cooking but no worries when you're coating the whole thing in "frosting".   Put the mashed potatoes in a piping bag with a star tip and squeeze them on there.  This was my first experiment in piping and it wasn't visually distressing.  It wasn't attractive either but it definitely looked cupcake like.

I planned to tell my husband we were having dessert first when he came home for lunch but he seemed to sense something was up.  He saw the tray of cupcakes on the table and got out the camera.  Froggy immediately ratted me out.  "Daddy it's mashed potatoes!! Hahahahah!!!"

Wednesday, May 12, 2010

Grilled sausages and kraut

Sausage can be tricky because of the fillers.  We have a local butcher and get the perk of supporting an independent business while eating well.  Oscar Meyer hot dogs will do if necessary. 

For kraut I like the Bavarian style by Del Monte.  It's sweet rather than sharp and my toddler will eat it.

I usually serve this with bread and corn or a salad.

Tuesday, May 11, 2010

Banana Bread

2 c all purpose flour
1 t baking soda
1/4 t salt
1/2 c apple sauce
3/4 c brown sugar
2 beaten eggs
5 medium overripe peeled mashed bananas

Preheat oven to 350
Mix dry ingredients.
Mix liquid ingredients.
Combine the two bowls
Oil a bundt pan.  (Cooking sprays and Crisco are soy products.  Use oil.  Safflower is doesn't change the flavor of foods the way olive can.  Vegetable oil is often a soybean oil.)
Place the batter in the oiled pan.  Don't worry if a bit of oil seems to pool around the edge.
Bake at 350 for 60 - 65 minutes.
Cool 10 minutes then turn out on a wire rack.

Monday, May 10, 2010

Pasta Puttanesca

Oh how I love this stinky dish!  There's a whole lot of flavor here.

1 box thin pasta
1 T olive oil
2 cloves garlic, chopped
1/3 c parsley, chopped
1/4 c olives, chopped - This is the major flavor for the dish.  Pick an olive you like.  Greek and Spanish work well.
2 T capers
1 t anchovy paste or 1 tin anchovies pulverized with a mortar and pestle or mini food processor
1 T fresh or 1 t dried oregano
1/8 t cayenne pepper
1 14 oz can diced tomatoes, no salt if available
1 box frozen chopped spinach, defrosted

Seriously, chopped everything before you start.  Once you start cooking it goes fast. 
Cook the pasta
Heat the olive oil.
Saute garlic 1 minute
Add parsley, olives, capers, anchovy, oregano, cayenne pepper and saute 2 minutes
Add tomatoes and saute 5 minutes
Add spinach and heat through

Toss with pasta.

Sunday, May 9, 2010

Graham Crackers

Seriously, sometimes you just want to open a box and eat.  These are non-dairy, non-soy.  The chocolate version is not.  Most other graham crackers are not.

Saturday, May 8, 2010

Split pea soup

1 pkg split pea soup
2 c diced ham (check the brand for soy / dairy if processed), 1 meaty ham bone, or 1 ham hock
3 carrots, chopped
1 small to medium onion, chopped
2 ribs celery with leaves, chopped
1 bay leaf
1/4 c fresh parsley or 2 t dried
1 T salt
1/2 t pepper
1 1/2 qts (6 cups) hot water

Put it all in a crockpot and cook on high 4-5 hours or low 8-10 hours.

Thursday, May 6, 2010

Pulled Pork

  • 1/2 c cider
  • 1/4 c chopped onion
  • 1 t Worcestershire sauce (Some brands have soy sauce.   Lea & Perrins is safe.)
  • 1 t tobasco
  • 3-4 lb pork shoulder
  • 1 T sugar
  • 1 t salt
  • 1 t paprika
  • 1/4 t black pepper 
Ketchup or BBQ sauce. (Check your BBQ sauce for soy. Different flavors in the same brand can have very different ingredients.)

Marinate 6-10 hours. 

Make a ring from aluminum foil to lift the pork out of the liquid in the crock pot. 
Pour marinade in the crock pot, pat the roast dry and apply rub
Cook on low for 7-9 hours

Optional sauce:
Skim fat and add 2 T ketchup or BBQ sauce to make a vinegar sauce.  Can also serve with bottled BBQ sauce.

Wednesday, May 5, 2010


Non-dairy non-soy bread is nearly impossible to find in the store.  There's one brand of potato bread at ours but it's only occasionally in stock.  Usually I make my own.  Here's the short version and a link to the book.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

6 1/2 c all purpose unbleached flour
1 1/2 T yeast
1 1/2 T kosher or sea salt
3 C warm water

Mix it all in a big bowl and let it sit, loosely covered for two hours.
Coat a cookie sheet with cornmeal
Cut off 1/4 of the dough and quickly pull it into a ball trying not to squish it while you round it.  Rest it on the cookie sheet.
Turn the oven to 450 (yes, 450, not 350) with a baking stone on the middle rack, plenty of room to rise above it, and a broiler pan underneath.
Set the timer for 20 minutes (to re-rise the bread and heat the stone) and go relax.
Slash the top of the dough to allow room to rise and measure about 1 c of water in an easy pour container. 
Slide / jerk the dough onto the cookie sheet, pour the water into the broiler pan and quickly close the door to catch the steam.
Bake 30 minutes.

The leftover dough can be stored in the fridge for up to two weeks loosely covered in a vented container.  The gas from the yeast will need to escape.

To bake it cut off a hunk, form into a ball, rest it 20 minutes then pick up the above recipe from "Turn the oven to 450".  This will give your dough a total of 40 minutes room temperature resting before baking.

To make a double loaf extend the cooking time to 35-45 minutes and make sure you cut enough slits to allow for oven rising.

Here's how to make it into flatbread in a hurry. 

Tuesday, May 4, 2010


1 lb ground meat (beef, chicken, chorizo, whatever)
1 onion, chopped
4 cloves chopped garlic
1 15 oz can tomatoes w/ chilis
2 15 oz cans beans (any type you like)
2 T chili powder
1/4 t cumin
1/4 t BBQ or Cajun seasoning

Brown ground beef.  Add onions and garlic and brown those too.  Add the rest of the ingredients and simmer 20 minutes or until just warm or as long as you need until you're ready to eat.

Monday, May 3, 2010

Pasta and red sauce

It's not glamorous but it's fast, both kids will eat it, and I can have it on the table in 12 minutes if I use the right pasta.  We usually have rotini because it cooks fast and both kids can handle it.  Angel hair cooks a bit faster but the little ones have a tough time handling the noodles.

Sunday, May 2, 2010

Ten minute fish

Frozen fish
Frozen veg
Instant potatoes.

Read the label on the sack of fish.  There will be directions for how to bake, fry, etc it.  Wherever it says butter use olive oil.  If you use breadcrumbs make your own or check for soy.  Repeat on the vegetables.

Be sure to read the label on your instant potatoes to be sure they're non-dairy non-soy in the box.  When making them use rice milk and olive oil instead of whole milk and butter.

Saturday, May 1, 2010

Mixed Bean Soup

1 20 oz  sack 15/16 bean soup
1 large onion chopped
2 cloves garlic or 1 T garlic powder
1 tsp. celery salt
2 stalks celery chopped
1 bay leaf
2 dashes of cayenne pepper
Ground pepper to taste
1 package polish kielbasa sliced into coins or 1 ham hock or 2 c ham cubes

Throw away the flavor packet.
Soak the beans overnight well covered with water
Drain the water
Put beans in the crockpot and cover with water plus 1 inch.
Brown the onions and garlic
Add all ingredients to the crockpot
Simmer all day (8 - 12 hours) and stir before serving.

Serve with bread or rice and a salad.  Freezes well.  Makes good leftovers.