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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.

Gluten Free

Mini Vegan Key Lime Cheesecakes

Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

I’m on a key lime flavor kick this summer. 

I’m sure you know these are not actually cheesecakes, but they really taste like them! There’s just something about cashews that imitate that cheesecake taste and texture. 

These delicious desserts are dairy-free, gluten-free, vegan, and mostly raw. They are made with cashews and coconut oil with a maple walnut crust. Fresh lime juice and lime zest give them their tropical key lime flavor.

While we are on the topic of lime zest, let’s talk about something.  

Does anyone know of a high tech/futuristic/affordable tool that automatically zests citrus for you? ‘Cause I could really use one of those. Maybe there’s something on Kickstarter? Please help! You know I like to keep my recipes as simple as possible.

Zesting is about as fun as folding laundry. And unless you are one of those people who like folding laundry, you get what I’m saying.

I tried to think of ways I could make this taste like key lime pie without having to zest a single lime…but, yeah, I got nothing. Taking the time to zest a few limes is so worth it. That tart, limey zest just pops in your mouth.

Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

I served these key lime cheesecakes at a shopping party and they were a big hit among dairy eating folks! My little food processor was able to handle this noble task. They aren’t super smooth, a texture you would get by soaking the cashews for hours or by owning a Vitamix–the 1st option requires advance planning, the 2nd requires, well….a Vitamix. 

Ahhh Vitamix…I picture it standing tall on my granite countertop like the Lombardi Trophy of kitchen appliances (is it football season yet??). People will ooo and ahh and say things like, “Wow, you could sell these mini cheesecakes in a shop! They’re so perfect and smooth!”

But really, they don’t have to say anything. An empty plate where mini cheesecakes used to be is all I need to encourage me to keep making delicious dairy-free desserts–Vitamix or no Vitamix. They can always be smoother, but they still taste incredible.

These cheesecakes prove that you do not need a Vitamix to make this dessert. You do, however, need a food processor. If you don’t have a mini cheesecake pan, use a muffin pan lined with cupcake wrappers for easy removal. 

They are soft, so keep them in the fridge until you are ready to eat. I hope you enjoy these yummy desserts as much as I did!

Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

Mini Vegan Key Lime Cheesecakes
Serves 12
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For the Crust
  1. 2 cups raw walnuts
  2. 3 tablespoons maple syrup
  3. 1 teaspoon vanilla
For the Filling
  1. 2 cups raw cashews
  2. 1/2 cup coconut oil
  3. 2 tablespoons maple syrup (or more to taste)
  4. 1/2 cup key lime juice
  5. zest of 4-6 key limes
Instructions
  1. In a food processor, pulse raw walnuts until finely ground. Add maple syrup and vanilla and pulse until ball begins to form.
  2. Press 2 teaspoons of the walnut crust mixture into each bottom of the 12 cup mini cheesecake pan, or into a muffin tin lined with cupcake wrappers.
  3. Clean out your food processor to prepare the filling. Add cashews and pulse until finely ground.
  4. Add coconut oil, maple syrup, lime juice, and lime zest, and pulse until well combined. Spoon mixture evenly on top of walnut mixture. Sprinkle with extra lime zest for a pop of color and flavor.
  5. Freeze for one hour and then store in refrigerator. Keep refrigerated until ready to serve.
Adapted from Coconut Lime Cream Cakes
don't miss dairy https://dontmissdairy.com/
Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

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
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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 https://dontmissdairy.com/

Simple Quinoa Egg Bake from dontmissdairy.com.

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 https://dontmissdairy.com/

Roasted "Buttery" Fingerling Potatoes from dontmissdairy.com