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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.

Veggies & Sides

Sweet and "Creamy" Pumpkin Soup

Soups & Crock Pot, Veggies & Sides, , , , , , ,

Pumpkin soup with sage sprinkled on top.

I’m always disappointed by ready to serve butternut squash soups when I read the label and find out they are made with milk or cream. Recently I found one at Whole Foods that was made with soy milk, but I have to say it was a little bland. The taste of soy took away from the delicious sweetness of the butternut squash. So I had a go at creating my own “creamy” soup, and I used canned pumpkin since it was so readily available. The vanilla soy milk I used made it so thick and sweet that my husband and I devoured it! The sage and black pepper balances out the sweetness so it doesn’t taste like you are slurping pumpkin pie. It makes a great compliment to an entree of chicken or turkey. I will probably make this again for our Thanksgiving dinner feast!

Ingredients:

1 15oz can pumpkin
5 cups Silk Very Vanilla Soymilk (I measured using pumpkin can: 2 1/2 cans of milk)
1 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/4 teaspoon sea salt

Directions:

1. Empty pumpkin into a 2 quart saucepan and place burner on medium heat.

Pureed pumpkin in pot.

2. Measure the soy milk in the empty pumpkin can. Slowly stir in Very Vanilla Soymilk until evenly blended.

Soy milk added to pumpkin puree.

3. Add sage, ginger, nutmeg, cinnamon, cloves, black pepper, and sea salt and heat until almost boiling, stirring often.

4. Ladle in a bowl, sprinkle with ground sage, and serve with buttery crackers. We like Social Snackers from Trader Joes; they are dairy free and contain no hydrogenated oils, yet still maintain that buttery taste that is so addicting.

Breakfast Potatoes

Veggies & Sides, , , , ,

Is your stomach feeling those extra glasses of Moscato from the night before? Have a few potatoes sitting around? Make a dairy-free comfort breakfast with easy to digest carbohydrates, perfect for the weekend morning. Here is a breakfast potatoes recipe that you can quickly throw in the oven and then go back to sipping your morning coffee.

Ingredients:

6 small gold potatoes, cubed
1/2 yellow onion, chopped
1 tablespoon extra-virgin olive oil
1 teaspoon garlic olive oil (optional)
1 teaspoon minced garlic
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon oregano
Dash cayenne pepper
Fresh parsley, coarsely chopped
Fresh basil, coarsely chopped

Directions:

1. Preheat the oven to 425 degrees Fahrenheit.

2. Cube your potatoes and place them in a 7″ x 11″ (2.2 quart) or larger baking dish.

3. Add the extra-virgin olive oil, garlic oil, onions, and minced garlic and toss until coated with oil.

4. Sprinkle the onion powder, black pepper, sea salt, and dried oregano over the potatoes and toss to coat evenly.

5. Bake at 30-35 minutes, or until tender. The potatoes will be soft and browned on the edges. Remove from oven and stir in the chopped parsley and basil. Enjoy!