Dairy Free

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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

Dairy Free, Egg Free Pumpkin Ice Cream

It’s that time again! Fall is here, and I’m super excited about pumpkin everything! I’ve already had my pumpkin spice latte at Starbucks, and the annual Half Moon Bay Pumpkin Festival is in two weeks. There we will get big pumpkins from the pumpkin patch and enjoy pumpkin pancakes, smoothies, curry, pie, bread, and even pumpkin ale!

I had a go at some dairy free pumpkin ice cream and it is so delicious. It tastes just like pumpkin pie without the crust. My recipe is completely vegan and low in sugar. Add an extra half cup of soy milk to make it creamier and less pumpkiny, if you like it like that. I hope you have an ice cream maker!

Ingredients:
1 15 oz can full fat coconut milk, chilled
1 15 oz can pureed pumpkin, chilled
1/2 cup Very Vanilla Silk Soymilk (optional)
1/3 cup agave syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves

Directions:
1. Stir all ingredients together until smooth. I used an electric mixer but it’s not necessary.

2. Pour into your completely frozen electric ice cream maker and it should be soft serve ready in 15-20 minutes! Put it in the freezer for an hour to harden it up if you prefer. If storing in the freezer, let it soften for a half hour before eating.

                                                

Dairy Free Tomato Basil Skillet Eggs

Here’s a dairy free healthy breakfast for two! I found this recipe in a magazine and adapted it to be dairy free. I made it with tomatoes, basil, and parsley from my garden. You can make this recipe even healthier by using just egg whites instead of whole eggs. Eliminate the toast to keep it gluten free or use a gluten free bread. Yummy!

Ingredients:

6-8 roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 large eggs
1/4-1/2 cup dairy free shredded mozzarella such as Trader Joe’s Soy Mozzarella or Daiya Shreds, according to preference
8 fresh basil leaves, chopped
15-20 fresh parsley leaves, chopped
1 tablespoon fresh chives, diced or 1 tsp dried chives

Directions:

1. Heat olive oil in a medium non stick pan over medium heat. Add onion with half of the sea salt and pepper (1/4 tsp each) and cook for 5 minutes.

2. Add tomatoes and the rest of the sea salt and pepper to the onion, stirring to combine. Cook for 5 to 7 minutes, stirring occasionally.

3. Use a spoon to make four even wells in the onion/tomato mixture and crack an egg into each. Cover pan and cook for 2 minutes.

4. Sprinkle with dairy free cheese then cover again and cook for 1 minute. Remove cover and add chopped basil, parsley, and chives. Serve immediately alone or on top of toasted bread. Enjoy the day!

             

Dairy Free Yogurt Pancakes

 

Make your pancakes from now on with coconut oil! It adds a delicious taste that reminds me of festivals and funnel cake.

These pancakes are amazing with soy yogurt. If you can handle greek yogurt and would like to use that, go right ahead. Greek yogurt contains very little lactose. I especially prefer the FAGE brand for taste, texture, and comfort.

If you really want to get fancy add berries,  chocolate chips, or even a fruit syrup swirl.

Ingredients:

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup Silk Very Vanilla Soymilk
1 egg
1/2 cup soy yogurt, vanilla or honey flavor
Coconut Oil for frying

Directions:

1. In a large bowl, stir together pastry flour, baking soda, and baking powder.

2. In a medium bowl, whisk together egg, soy milk, and soy yogurt. Pour liquid mixture into flour mixture and stir until blended.

3. Heat a nonstick skillet over medium low heat.  Drizzle a spoonful of coconut oil onto the skillet. Ladle batter for each pancake using 1/3 cup measuring cup. Turn the pancake when air bubbles start to pop.