All posts by Emily Stokes

About 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.

Dairy Free Quiche with Ham and Kale

Breakfast, , , , , , , ,

How else can I use this leftover ham from Christmas dinner? I’ve made ham and cheese crescent rolls, pasta carbonara, mac’n’cheese with ham, and had ham and eggs–all dairy free of course. For breakfast today, let’s try a dairy free ham and cheese quiche. I have green beans, lettuce, and kale in the fridge. Kale wins! I made a wonderful gluten free pasta dish with it last night.

I love having some extra time around Christmas to come up with delicious recipes. This year I tried out a couple dairy free cheesecakes and the final result was a delectable triple chocolate cheesecake that I need to post soon. Some other dairy free snacks we had for our Christmas feast were buffalo chicken dip with tortilla chips and onion dip made with Toffuti Better Than Sour Cream, served with pretzels. Both of these I am happy to announce were big hits among my dairy eating friends.

I didn’t go all out this feast like I did for Thanksgiving; in fact, I felt like a horrible hostess. I was so tired this year that all I did was make the snacks and cheesecake. Eric made the ham on his own, and each guest brought a dish. I even forgot to make the crescent rolls I had bought (hence the ham and cheese crescent rolls above) and never served the coffee and hot chocolate. At least I can safely say everyone had enough champagne to drink. I proceeded to sleep in for three days after Christmas.

This recipe calls for all of my favorite dairy free goodies. Silk Nog, the soy alternative to egg nog, is dairy and egg free, but it still contains the perfect blend of spices to flavor a good quiche. If you are looking for soy free, try SO Delicious Nog, which is made of coconut. I always recommend Silk Very Vanilla Soymilk to cook with if you choose something else. You can find these items at your local grocery store. Daiya Chedder Style Shreds are a key ingredient in my buffalo chicken dip, as well as this quiche. Daiya is a soy and dairy free cheese alternative made from tapioca. I usually find it at Whole Foods.

Ingredients:

1 refrigerated pie crust
2 cups chopped kale, stems removed
1/2 yellow onion, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup chopped ham
3/4 cup shredded cheddar cheese alternative (I used Daiya Shreds found at Whole Foods)
4 eggs
1 cup Silk Nog (or other dairy milk alternative)
1 tsp curry powder
1/2 tsp onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions:

1. Let the pie crust sit out to adjust to room temperature for at least 15 minutes, then mold it into a 9inch pie dish. Preheat oven to 375 degrees Fahrenheit.

2. In a large heated skillet, add olive oil, onions, kale, 1/4 teaspoons of salt and pepper, and onion powder. Cook over medium heat until onions and kale are tender, about five minutes.

3. Beat the eggs in a medium bowl, then add Silk Nog, curry powder, salt, and pepper and whisk until blended.
4. Layer the ingredients into the pie dish in this order: ham, onion and kale mixture, and shredded cheese alternative. Pour the egg mixture over the top so that all ingredients are evenly covered.

5. Bake for 40 minutes or until center of the quiche is cooked through. Hopefully the ham is all used up!

           

Vegan Green Bean Casserole

Veggies & Sides, , , ,

Green bean casserole was always my favorite dish around the holidays. If you can’t handle condensed soup anymore, or are looking for a vegan version of this casserole, here is a great recipe using almond milk and slivered almonds. I served this for Thanksgiving and it was a big hit, although I have spruced it up since then with a few alterations.

Ingredients:

1/2 yellow onion, diced
2 tablespoons Smart Balance Light Buttery Spread
1 1/2 cups vegetable broth
1 1/2 cups sweetened almond milk
1/3 cup cornstarch mixed with 1/3 cup water
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon sage
2 14oz bags frozen green beans, rinsed under water to thaw
1/3 cup slivered raw almonds
1 container french fried onions

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a nonstick skillet, melt Smart Balance over medium heat. Add diced onions and sauté until tender, about 3-5 minutes. Turn off heat and set aside.

2. In a large saucepan, combine vegetable broth and almond milk. Bring to a simmer over medium heat but do not boil.

3. Mix the cornstarch and water together in a separate bowl. Slowly add to milk/broth mixture, stirring constantly. The mixture will begin to thicken.

4. Once thickened, add garlic powder, thyme, sage, salt, and pepper, stirring well to combine. Quickly follow by adding onions and green beans, stirring into mixture to coat evenly. Lastly, add half the container of french fried onions and slivered almonds, folding into mixture until evenly combined.

5. Transfer mixture into a square casserole dish and top with remaining french fried onions. Bake for 15-20 minutes, or until onions are lightly browned.

       

Thanksgiving Leftovers Casserole

Entrées, Veggies & Sides, , , , ,

Here’s an easy, dairy free way to use up leftover Thanksgiving mashed potatoes, gravy, turkey, and vegetables. If you used the recipe for Dairy Free, Fat Free Mashed Potatoes, you’re already set to make this recipe dairy free.

Reheat your leftover mashed potatoes using a few splashes of vegetable broth or chicken broth at a time, microwaving in 1 minute intervals, then mashing with a fork until soft again and easy to spread.

My gravy was just turkey drippings thickened with cornstarch, but it solidifies when refrigerated  so I microwaved about a cup of this until liquified again.

I used green beans and carrots in this recipe, but you can use any leftover vegetables, especially peas, corn, carrots, and green beans. If they are large just chop them up before adding them to the dish.

The measurements can be adjusted depending on how much leftovers you have. Just judge it as 1 part turkey, 1 part gravy, 2 parts vegetables, and 3 parts mashed potatoes. I added the paprika mostly for color, and the thyme to flavor the vegetables which were not cooked. If your vegetables are already flavored, you may not need any spices, salt, or pepper. It’s like a Thanksgiving version of Shepherd’s pie!

Ingredients:

1 cup cooked turkey, chopped
2 cups mixed vegetables
1/2 cup-1 cup turkey gravy
3 cups mashed potatoes or more
1/4 tsp paprika (optional)
1/4 tsp thyme (optional)
sea salt and black pepper to taste

Directions:

1. Reheat your mashed potatoes and gravy until potatoes are soft to spread and gravy can be poured. Add chopped turkey, vegetables, salt, pepper, and thyme to a deep 8×8 casserole dish and mix together.

2. Pour half the gravy into the vegetables and mix. Then pour remaining gravy to fill in the space until turkey and vegetables are just covered.

3. Dollop mashed potatoes on top of the gravy mixture, and spread until fully covered and flat. The thickness of the mashed potatoes really depends on how much you want to use, and how deep your dish is. Once spread until smooth, you want to fluff the potatoes so that the tops get a little crispy in the oven. You can use a fork to rough it up or make a pretty design by carving into the smooth potato surface. Sprinkle with paprika.

4. Bake for 25 minutes at 350 degrees Fahrenheit or until hot. Set the oven to broil, and broil for 3 minutes or until the tips of the potatoes get a little bit browned. Allow to cool for a few minutes and then serve.

For dessert, leftover cranberry sauce mixed with cool whip–yum!