Vegan

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

Cranberry, Walnut, and Chia Seed Spinach Salad with Lemon Balsamic

Cranberry, Walnut, and Chia Seed Spinach Salad from dontmissdairy.com

Happy New Year!!!

I’ve taken a month hiatus from blogging for the first time in years, and I’m ready to get back into the swing of things with some healthy, simple, and delicious dairy-free recipes.

The month long break wasn’t intentional; December came at me like a charging bull, and it was keep up or get trampled. I think I might have gotten stepped on a few times.

During November, I finally finished the first part of one of the biggest goals of my life: to write a novel. I did it with the encouragement and motivation of NaNoWriMo, and I successfully completed 50,000 more words, adding to my start of 26,000. I now have a full-length fiction novel under my belt, with a great plot, ending, fully developed characters and everything.

After that, the onslaught of everything else in my life I postponed came at me, plus a series of other things. I put the novel on hold for a bit so I could catch my breath. I intend to start the rewrite now that I can breathe, but the whole catching my breath part lasted much longer than I expected.

The holidays are always busy, but the biggest time consumer this month was our move to a new apartment and the horrible cold I caught that resulted…from the stress of moving…before a strict time deadline…on the coldest day of the year.

On top of all that, I had to unpack and set up the whole apartment–you can guess how long that took! I just remember the painful task of searching in box after box for tea, honey, and a mug. My husband was amazing and took care of me so nicely, bringing me medicine, orange juice, and flowers. Thankfully, he didn’t even get sick.

Now I finally have my new kitchen set up the way I want it, my refrigerator full, and I’ve even started cooking.

I got some awesome new photography equipment for Christmas, so as soon as I learn how to use it properly, my pictures will get better and better! For this particular recipe, I used my brand new tripod, reflector, and remote for the first time. 

Cranberry, Walnut, and Chia Seed Spinach Salad from dontmissdairy.com

I’m starting this year off with one of my favorite salad combinations. I’ve never posted a salad before, but I’m trying to stay healthy by eating fresh, raw, colorful veggies. Soup and salad is the way to go right now.

This simple spinach salad is packed full of omega 3s and antioxidants. There’s nothing quite better than the light tasting yet flavorful combination of lemon olive oil with fruit-infused balsamic vinegar. I used fig-infused balsamic to be exact.

Cranberry, Walnut, and Chia Seed Spinach Salad from dontmissdairy.com

Store-bought salad dressings are a thing of the past for me! This salad has no added salt and makes you wonder how you could ever have eaten that iceberg lettuce and cheese combination with ranch. Would you like some lettuce with your fat?

Just kidding, if I could eat dairy I totally would. But this spinach salad is seriously delicious. It’s crisp, refreshing, and super healthy. Pair with a steaming bowl of soup.

Cranberry, Walnut, and Chia Seed Spinach Salad from dontmissdairy.com

Cranberry, Walnut, and Chia Seed Spinach Salad with Lemon Balsamic Dressing
Serves 1
Write a review
Print
Ingredients
  1. 2 cups raw spinach, washed and drained
  2. 1/4 cup raw walnut pieces
  3. 1/4 cub dried, sweetened cranberries
  4. 1 tablespoon chia seeds
  5. 1/4 teaspoon black pepper
  6. 1/2 teaspoon nutritional yeast
  7. 1 tablespoon lemon infused olive oil
  8. 1 tablespoon fruit infused balsamic vinegar
Instructions
  1. In a medium size bowl with a lid, add spinach, walnuts, cranberries, chia seeds, pepper, and nutritional yeast. Close the lid tightly and shake until the ingredients are mixed.
  2. Transfer onto a large salad plate and drizzle on lemon olive oil and balsamic vinegar. Add more to taste, along with salt and pepper if you desire. Don't you feel so healthy?
don't miss dairy https://dontmissdairy.com/

Cranberry, Walnut, and Chia Seed Spinach Salad from dontmissdairy.com

Flavorful Dairy-Free, Fat-Free Mashed Potatoes

Dairy free, fat free mashed potatoes from dontmissdairy.com

(Updated from post previously published on November 18, 2012)

Healthy mashed potatoes here! This is my go-to mashed potatoes recipe that I make for Thanksgiving every year. You won’t believe how flavorful this dish is, considering that it’s vegan, gluten free, dairy free, fat free, and low sodium. Heavenly!

Dairy free, fat free mashed potatoes from dontmissdairy.com

Right after mashing, adding the chives.

Did you know that russet potatoes are practically fat free? Mashed potatoes are often so fattening because of the ton of butter and milk added to them. Okay, okay, I know all about carbs, but it’s Thanksgiving!

And if you must eat mashed potatoes, why not make them as healthy as possible, without sacrificing taste? 

I’ve tried this recipe using chicken and vegetable stock. I always end up adding some sea salt, but it doesn’t need much. If you’d like to keep this dish vegan, stick with vegetable stock. Here’s a great tip: save some of the stock you drain in the refrigerator, and add to the potatoes for reheating.

You can try adding some other herbs to this as well. I have a lovely pot full of fragrant chives, which is why they are featured in this dish. But you could also try fresh parsley or maybe thyme? Please let me know if you do and how it turns out! The chives keep well, even through re-heating.
Dairy free, fat free mashed potatoes

Flavorful Dairy-Free, Fat-Free Mashed Potatoes
Serves 6
Write a review
Print
Ingredients
  1. 6 russet potatoes, peeled and cubed
  2. Unsalted chicken or vegetable stock
  3. 1-2 tablespoons chopped fresh chives
  4. 1/2 teaspoon black pepper, or to taste
  5. 1/4 tsp sea salt (optional)
Instructions
  1. In a large pot, pour stock over peeled, cubed potatoes until just covered. Bring to a boil over high heat.
  2. Once boiling, reduce heat to medium low, cover and simmer 12-15 minutes or until potatoes are tender. Try testing with a fork for softness. The potato cube should break apart easily.
  3. Drain, but reserve the broth.
  4. With a hand masher or electric mixer, mash potatoes with 1/4 to 1/2 cup reserved broth, adding a little at a time. Be careful not to overdo it, or the potatoes could be too moist. Stop adding broth at desired consistency.
  5. Stir in chives, salt, and pepper.
don't miss dairy https://dontmissdairy.com/

Dairy free, fat free mashed potatoes from dontmissdairy.com

Vegan Butternut Squash Pasta with Battered Sage Leaves

Butternut Squash Pasta with Batter Fried Sage Leaves from dontmissdairy.com
Sage leaves frying in a pan of olive oil is one of the best smells in the WORLD.

Batter frying them is so simple, you’ll wonder why you haven’t done it before! They are a perfect addition to anything with butternut squash or pumpkin, but they can also stand alone.

Batter fried sage leaves from dontmissdairy.com

Dipping sage leaves in flour and water batter.

Batter fried sage leaves from dontmissdairy.com

Frying battered sage leaves in olive oil.

I’m just going to warn you, fried sage leaves taste so incredible you’re going to be sad if you don’t make more than this recipe calls for, and you’re going to want to eat them before your pasta’s ready. I highly suggest making some extra to snack on.

Batter fried sage leaves from dontmissdairy.com

I was so excited to make butternut squash pasta when the winter squashes started arriving in stores. Luckily they can sit on your counter for weeks and still be in great condition, because life has been so busy in November that I haven’t had many chances to cook or post.

Butternut Squash Pasta with Battered Sage Leaves from dontmissdairy.com
I saw an amazing looking recipe in a magazine for butternut squash pasta made with bacon, but I wanted to keep this one healthy, vegan, and as simple as possible. I combined a few different recipes to get what I wanted, plus added my own touch.

One of my favorite pasta dishes in the world is Il Fornaio’s  Walnut Butternut Squash Ravioli. They pour on a brown butter and tomato sauce and add battered sage leaves. I wanted to replicate this without the added process of making fresh pasta–I groan at complicated recipes–and of course, I needed to make this dairy free. Instead of cream and tomato for that acidic touch, I used Moscato. It pairs perfectly with this pasta dish.

So here it is, a restaurant worthy dish made simple, healthy, and vegan. The recipe makes four servings of pasta, but you can easily double it for a family or dinner party. Just use the whole squash, the whole onion, a pound of pasta, an 1/8 teaspoon of nutmeg, and double everything else.

Butternut Squash Pasta with Battered Sage Leaves
Serves 4
Write a review
Print
Total Time
50 min
Total Time
50 min
Ingredients
  1. 1/2 butternut squash
  2. 1/4 cup sweet white wine
  3. 1 tablespoon Smart Balance Light
  4. 1/2 yellow onion
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1/2 lb pasta (I used gemelli)
  8. dash nutmeg
  9. 1/2 cup crumbled walnuts**
  10. Parmigiano reggiano*
Instructions
  1. Heat oven to 375 degrees Fahrenheit.
  2. Cut squash in half lengthwise, carefully. Scoop out seeds. Pour 1/4 cup water into a large glass casserole dish. Add squash to dish. Bake for 30 minutes or until squash is soft enough to be pierced with a fork.
  3. While the squash is baking, fry batter dipped sage leaves in oil.
  4. When squash is tender, allow to sit and cool for 10 minutes.
  5. Meanwhile, start to cook pasta according to directions.
  6. In a large saucepan over medium heat, cook yellow onion in Smart Balance for 10 minutes or until translucent and beginning to brown.
  7. Scoop preferred amount of cooled squash from the skin and place into blender.
  8. Puree with 1/4 cup sweet white wine, such as Moscato, but don't over process to leave some texture.
  9. Add butternut squash puree to the saucepan of onions, along with nutmeg, salt, and pepper. Cook for 5-10minutes, until heated through. Wine or broth can be added to make a thinner consistency if needed.
  10. Add cooked, drained pasta to the saucepan and toss in butternut squash sauce until evenly coated.
  11. To serve, sprinkle with crumbled walnuts,* parmigiano reggiano,**and top with fried sage leaves.
Notes
  1. This recipe is halved for the convenience of cooking for two. If you are cooking for a family, it's very easy to double. Use the whole squash, the whole onion, and 1 lb. of pasta.
  2. *optional
  3. **To crumble place in Ziploc bag and run over with rolling pin.
don't miss dairy https://dontmissdairy.com/
Fried Sage Leaves
Write a review
Print
Ingredients
  1. 1/2 cup flour
  2. 1/4 cup water
  3. 10-15 big sage leaves
  4. 1/4 cup extra virgin olive oil for frying
  5. sea salt
Instructions
  1. Wash the leaves and dry them on a paper towel.
  2. Whisk the water and flour together until the batter becomes smooth.
  3. Heat the olive oil in a nonstick skillet over medium low heat (not too hot or it will burn). Dip the leaves in the batter and let the extra batter drip off.
  4. Fry the sage leaves about 1 minute each side until crispy and a light golden color.
  5. Place them on a paper towel and sprinkle them with a dash of sea salt.
don't miss dairy https://dontmissdairy.com/

Butternut Squash Pasta with Battered Sage Leaves from dontmissdairy.com
Butternut Squash Pasta with Battered Sage Leaves from dontmissdairy.com