Potatoes

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Potatoes

Dairy-Free Loaded Potato Skins

Dairy_Free Loaded Potato Skins from dontmissdairy.com

It’s game time. Whether you’re excited for the Superbowl or the Oscar’s, make these for your next party!

We were in Seattle last year in time for the big Seahawks vs. 49ers showdown. The atmosphere was tense and exciting, and it seemed like everyone in Seattle was a fan–which explains the 12th man. It was so different from the Bay Area’s reaction to football that I became a Seahawks fan in less than a week. 

Now, I’m not saying I’d root for Seattle over the Pittsburgh Steelers or anything, but when it comes down to it, I’ll be tense in those final moments, hoping for that miraculous touchdown or field goal to carry the Seahawks into victory. 

But mostly, I’ll be watching sappy Budweiser commercials and eating these loaded cheesy potato skins.

Dairy-Free Loaded Potato Skins from dontmissdairy.com

Dairy-Free Loaded Potato Skins from dontmissdairy.com

Crispy, buttery, cheesy, bacon-y, these pair perfectly with an ice cold beer on game day.

Even your dairy-loving friends will find these delicious! Just make sure to use a tried and trusted vegan cheese that you know performs well. I used Daiya, but I would also recommend soy cheese–it tastes the most authentic. I choose sweetened almond milk because it tastes closest to real milk, but feel free to experiment with other non-dairy milks and see what you come up with. Enjoy!

Dairy-Free Loaded Potato Skins from dontmissdairy.com

Dairy-Free Loaded Potato Skins
Serves 8
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Ingredients
  1. 8 russet potatoes, scrubbed and dried
  2. 2 tablespoons vegan butter*
  3. Sea salt
  4. Black pepper
  5. 2 cups shredded vegan cheddar cheese**
  6. 6 slices bacon, cooked and crumbled
  7. fresh chives, chopped
White Cheese Sauce
  1. 1/2 cup vegan mozzarella cheese**
  2. 1/2 cup sweetened almond milk***
Instructions
  1. Heat oven to 400 degrees Fahrenheit.
  2. Pierce each potato on each side with a fork. Place the potatoes directly on the oven rack and bake for 50 minutes, until the skins are crisp and the potatoes tender enough to cut. Transfer to a wire rack until cool enough to handle. Meanwhile make your cheese sauce and set aside.
  3. Set oven to broil on high.
  4. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Brush the insides of the potatoes with melted vegan butter and sprinkle with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and sprinkle with salt and pepper.
  5. Evenly space the potato halves skin-side up on a baking sheet and broil until the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
  6. Evenly fill each skin with vegan cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.
  7. Remove from the broiler and drizzle with white cheese sauce then sprinkle with chives. Serve immediately.
White Cheese Sauce
  1. In a small saucepan over medium heat, bring almond milk to a simmer.
  2. Add vegan mozzarella and whisk until smooth and thickened. Remove from heat.
Notes
  1. *I used Earth Balance Buttery Spread.
  2. **I used Daiya Cheddar Style Shreds for the filling and Daiya Mozzarella Style Shreds for the cheese sauce.
  3. ***I used Almond Dream Original Almond Milk.
Adapted from Easy Potato Skins
Adapted from Easy Potato Skins
don't miss dairy http://dontmissdairy.com/
 Dairy-Free Loaded Potato Skins from dontmissdairy.comDairy-Free Loaded Potato Skins from dontmissdairy.com

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Roasted “Buttery” Fingerling Potatoes

Roasted "Buttery" Fingerling Potatoes from dontmissdairy.com
Plants are amazing. 

I dabble in gardening over the course of each year. It’s hard to do much with a small patio, but I have three earth boxes and sundry pots.

I’d like to say I grew eight trees for Earth Day, as I have four grapefruit and four lemon seedlings at the moment. They are healthy and green little babies.

But I didn’t grow them for Earth Day, I just happened to be growing them on Earth Day.  For me, every day is Earth Day. I love plants, and I love helping them grow. I also love reaping the benefits of my hard work. 

Sometimes I barely do any work. Let’s take a look at my pot of baby potatoes, which inspired me to make this dish.

Roasted "Buttery" Fingerling Potatoes from dontmissdairy.com

I had a bag of sprouting red, gold, and purple potatoes last year, so I cut them up and buried them in a pot full of yummy soil (for the plants, that is).

It took awhile, but they eventually sprouted beautiful, green stems. These stems were yummy, too (for the snails, that is).

When we moved in to our new apartment in December, the potatoes weren’t ready yet, so I had to move them to my new patio. After a month or so of little progress, they were viciously eaten by an onslaught of hungry, slimy snails.

The green stems were completely gone. I considered my potatoes eliminated, finished.

This month, however, as I was getting that pot ready for replanting, I found buried treasure in the form of cute little colorful potatoes!

Roasted "Buttery" Fingerling Potatoes from dontmissdairy.com

I was absolutely amazed. They had been abandoned by me. How did these little potatoes not get eaten by insects, sprout, or decompose? They were full, healthy potatoes that had survived for months, just waiting to be dug up. Plants are truly amazing.

I didn’t quite have enough to make this full dish, but I supplemented with store-bought potatoes.

I was very much inspired by my garden to make this flavorful, buttery roasted potato dish–dairy free and yummy, too (for the humans, that is)!

Roasted "Buttery" Fingerling Potatoes from dontmissdairy.com

Roasted "Buttery" Fingerling Potatoes
Serves 5
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Ingredients
  1. 1 bag of organic fingerling potatoes (about 30)
  2. 1 tablespoon extra virgin olive oil
  3. 3 tablespoons vegan butter such as Earth Balance Natural Buttery Spread
  4. 2 teaspoons black pepper
  5. 2 teaspoons basil
  6. 1 teaspoon garlic powder
  7. 1 teaspoon sea salt
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Rinse potatoes and scrub if needed, lightly drying on a cloth or paper towel.
  3. Drizzle olive oil on the bottom of a large baking dish.
  4. Add potatoes and stir to coat in olive oil. Then add black pepper, basil, garlic powder, and sea salt. Stir to coat.
  5. Top with 3 tablespoons (dollops) vegan butter, evenly spaced to melt when baking.
  6. Cover dish with foil and bake for 40 minutes, stirring once halfway through.
don't miss dairy http://dontmissdairy.com/

Roasted "Buttery" Fingerling Potatoes from dontmissdairy.com

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Creamy Potato Soup with Almond Milk

Creamy Potato Soup with Almond Milk from dontmissdairy.com
What better time to make potato soup than St. Patrick’s Day weekend?

I just love having an excuse to make something creamy and delicious.

Potatoes are naturally creamy when boiled and mashed, so adding dairy is just a creamy bonus. Add light tasting and sweetened almond milk instead for a cream of potato soup that is out of this world!

This simple soup has the same chowder-like texture and color of a dairy potato soup, plus a savory taste that rivals the dairy version. You won’t be able to tell there’s almond milk in it. Trust me.

Campbell’s Cream of Potato used to be my favorite lunch time soup as a kid. My mom would buy it just for me and make it on the stove top with regular milk. And if a restaurant was serving potato soup, you better believe I was ordering it. Sadly, I haven’t had it in a long time because of my lactose intolerance. 

It is possible to find delicious creamy soups at the local grocery store that are dairy free. Safeway carries Pacific brand soups, some of which are dairy free, like their Cashew Carrot Ginger Soup and their Butternut Squash Soup, which is made with soy milk. I’m still waiting for stores to sell almond milk based cream soups…maybe Pacific will take it on? I will definitely buy it! Until then, it’s not much work to make this recipe.

The best part about this creamy potato soup? No blender or food processor required! I adapted this recipe from “Unbelievably Easy Potato Soup” on food.com. 
Creamy Potato Soup with Almond Milk from dontmissdairy.com

Creamy Potato Soup with Almond Milk
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 tablespoons vegan butter
  2. 1/2 yellow onion, finely chopped
  3. 1 teaspoon sea salt
  4. 1/4 teaspoon black pepper
  5. 4 russet potatoes, peeled and diced
  6. 2 cloves of garlic, minced
  7. Unsalted chicken or vegetable stock to cover vegetables (about 1 cup)
  8. 2 1/2- 3 cups of almond milk* (sweetened but unflavored)
Instructions
  1. In a large stock pot, melt vegan butter over medium heat. Add onions, sea salt, and pepper and cook for two minutes.
  2. Add diced potatoes and garlic to pot and cook for 1 minute more.
  3. Pour unsalted chicken stock over vegetables until just covered and bring to a boil. Reduce heat and simmer, covered, for 25 minutes.
  4. Lightly crush the potatoes with potato masher or fork (don't over mash).
  5. Stir in 2 1/2 cups or more almond milk until desired consistency. Start with 1 cup of milk, then add a second cup. Thin out the soup by adding 1/2 a cup at a time.
  6. Add salt and pepper to taste and top with fresh chives or parsley.
Notes
  1. *I used Blue Diamond Almond Breeze Almond Milk.
Adapted from Unbelievably Easy Potato Soup from food.com
don't miss dairy http://dontmissdairy.com/

Creamy Potato Soup with Almond Milk from dontmissdairy.com

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