Vegan Butter

Follow Me on Instagram

Instagram

Follow Me on Pinterest

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.

Vegan Butter

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
Write a review
Print
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

Pin on PinterestShare on Google+Tweet about this on TwitterShare on FacebookShare on TumblrEmail this to someone

Simple Quinoa Egg Bake

Simple Quinoa Egg Bake from dontmissdairy.com.

Say hello to one easy and healthy breakfast bake!

I meant to get this posted weeks ago, but I’ve been behind on everything due to some health issues.

Basically, I’ve been having problems falling asleep…BIG time. I am taking steps to figure out the problem, but pretty much all aspects of my life will suffer for a time while I lie low and recover. Unfortunately, this is not something that will linger for a few weeks and pass, like a cold.

Needless to say, the overachieving lifestyle does not work for me right now.  And not getting sleep has been affecting my desire to cook in general and certainly my blogging. I’ve been struggling with it for about a month, and while the problem is better, I am still working to get back to normal. So I do apologize for my infrequent posts.

I am also more motivated to make meals healthier than ever, so expect a healthy menu! I am avoiding alcohol, wheat, and sugar, and anything else that might make my hormone levels spike and keep me up at night. Here’s a recipe that combines all my needs into one! It’s a hearty and simple breakfast bake that’s dairy-free and gluten-free.

Simple Quinoa Egg Bake from dontmissdairy.com.
This quinoa egg bake is very much like a quiche, but with a healthier crust–it’s the quinoa, of course! The idea of this recipe is that the veggies are supposed to float towards the top while the quinoa sinks to the bottom. Make sure to chop your veggies finely to achieve this. 

Once you pour the egg mixture into the baking dish, you will start to see the quinoa sinking to the bottom. Shake the dish a little bit to help the process along. Some quinoa will probably sit on top of the veggies. Using a spoon, lightly push that quinoa back into the egg mixture. It’s okay if all the quinoa doesn’t get to the bottom.

You might find that the quinoa has sunk to one side. Just manipulate it by stirring some back to the other side of the dish and letting it sink to get an even crust.

This recipe is very versatile. You can omit the onions and peppers and only use spinach, or you can add finely chopped sausage or bacon and shredded potatoes. Another idea would be to drop in dollops of goat cheese along with tomato and basil (make sure you squeeze the liquid out of your tomatoes). You can adjust the seasonings as well to fit your needs. Try sage and rosemary in place of the granulated garlic. Vegan cheese would also be a great addition to this dish, although I recommend reducing the salt to half a teaspoon if you will be using a high salt content cheese.

This Quinoa Egg Bake showcases the flavor of your eggs. Fresh, great tasting eggs will greatly add to the overall flavor. I used Egglands Best, but if you can afford it, organic pastured eggs add so much more yum.

I found this recipe on the Whole Foods website, tried it dairy-free, and loved it so much I decided to make it my own. It’s easy to make, super healthy, and high in protein. I just love how you throw everything in, shake, and bake! Simple!

Simple Quinoa Egg Bake
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 1 tablespoon vegan butter*
  2. 8 large eggs
  3. 1 1/4 cup sweetened almond milk**
  4. 1/2 cup uncooked quinoa
  5. 1 teaspoon granulated garlic
  6. 1/2 teaspoon thyme
  7. 3/4 teaspoon black pepper
  8. 3/4 teaspoon sea salt
  9. 1/4 yellow onion, finely chopped
  10. 1/4 bell pepper, finely chopped
  11. 2 cups packed baby spinach, roughly chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of an 8x8 baking dish (you may want to use a nonstick pan for easy removal, but is not necessary). Sprinkle a small amount of black pepper, sea salt, and granulated garlic on the bottom of the dish. This will aid in flavoring the crust; set aside.
  2. Rinse your quinoa if the packaging calls for it.***In a large bowl, whisk together eggs, almond milk, garlic, thyme, black pepper, sea salt, and quinoa.
  3. Stir in chopped spinach, onion, and pepper, then pour the mixture into the buttered baking dish.
  4. Shake the dish slightly to make sure all quinoa has sunk to the bottom in an even layer. If you are using a glass dish you will be able to see it and make adjustments. Cover tightly with foil and bake until just set, about 50-55 minutes. Let cool for five minutes before serving.
Notes
  1. *I use Earth Balance Buttery Spread.
  2. **I use Blue Diamond Almond Breeze Original.
  3. ***I buy pre-rinsed quinoa.
Adapted from Quinoa Egg Bake with Garlic and Thyme from Whole Foods Market
don't miss dairy http://dontmissdairy.com/

Simple Quinoa Egg Bake from dontmissdairy.com.

Pin on PinterestShare on Google+Tweet about this on TwitterShare on FacebookShare on TumblrEmail this to someone