Had a recent craving for some clam chowder. Seeing that we are basically dairy free in my house these days, I knew that cooking my usual 2 gallon Homemade Clam Chowder recipe would be a waste of ingredients. So I opted for a quick craving release from a can of soup. I selected ‘Progresso Light New England Clam Chowder’. The taste is ok, nothing like homemade though, with a thin consistency.
The thing that astonished me was, mind you while eating this, I was reading the ingredients: only about 1% of their chowder is cream/milk! This should be the key base of a good chowder with way more than 1%. They also used many other types of seafood aside from clams to flavour the product. It is a bit unnecessarily complicated. I’ve watched my mum for years create very simple and tasty chowders from the basics of cream, milk, salt, pepper, onion, butter, potatoes (clams, corn or fish).
I’m working on a non-dairy version of a clam chowder right now. I know this will never taste exactly like my original creamy clam chowder, but it is worth a shot. I’m thinking that this will revolve around almond milk with a potato base that has been smoothed out with a blender.
Any other suggestions?
It has been a struggle to find some tasty chocolate treats for someone who cannot have any dairy. Most of the pudding, frosting and fudge based desserts require butter and heavy cream in order for it to taste really satisfying. I heard of a few ideas for treats that have Oreos as the base. These are by no means the healthiest recipes at all, but they are vegan (non dairy) and hopefully taste really good. For those times when you just need to indulge. As soon as I complete this first recipe with Oreos and pudding, I will report how I made it and if it is as good as I’m hoping.
Any other ideas for some really tasty (non dairy, healthy or not so healthy) desserts?
Fudgy Chocolate Brownies
safe for vegetarians/vegans/chocolate lovers
2 cups white flour (King Author)
1 cup cocoa powder
1 1/2 tbsp baking powder
1 cup maple syrup (pure – not sweetened)
1/2 cup veg. oil
1/2 light agave nectar (or brown rice syrup)
1/2 cup strong brewed coffee
1/2 cup soy milk (or unsweetened almond milk, coconut milk)
1 tbsp vanilla extract
1 cup semi sweet chocolate chips
Heat oven to 350 degrees. Grease a 9″ x 11″ pan and set aside. In bowl 1 mix together all of the wet ingredients. In bowl 2 mix together all of the dry ingredients (apart from the chocolate chips). Fold wet ingredients into the dry ingredients and stir by hand until mixed together. Do not over stir. Pour half of the mixture into the greased pan, top with half of the chocolate chips. Pour the remaining mixture over the chips and then top with the other half of the chips. Bake for 30-35 minutes until a toothpick comes out clean from the center of the pan. Let cool for about 30 minutes before cutting.
I wanted to bake a pumpkin pie for my family tonight. Had only half of the pumpkin that I needed. So the only solution I could find was to make half the pumpkin pie filling and then cover the pie with peeled and sliced empire apples (with sprinkled cinnamon on top). Never used empire apples for baking before because they have low sweetness and are very firm. It worked really well with the pumpkin pie though.
ok for Vegetarians/lactose intolerant
Pumpkin Apple Pie
1 cup canned pumpkin (or well mashed pumpkin filling)
1/2 cup brown sugar
1/2 cup hemp milk (or almond milk, soy milk)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp flour
3/4 cup well crushed graham crackers
4 tbs melted coconut butter (or non-dairy butter)
2-3 empire apples – peeled, rinsed then thinly sliced
Heat oven to 350 degrees. Prepare an 8 inch pie dish with the crust – mix together the graham crackers and melted butter – then press firmly into the pie dish. Bake for 12 minutes. Remove from oven and let sit while preparing the filling and topping. For filling – mix together all of the filling ingredients and blend together until smooth. Pour pumpkin mixture into the pie shell, top with the sliced apples in a nice design then sprinkle with cinnamon. Cover with aluminum foil. Place in over to cook for 40-45 minutes. Check with a toothpick for the center of the pumpkin to be set and for the apples to be softened.
Who says that french fries have to be fried to taste good? Well these fries are tasty, good for you and easy to make. What more can you ask for in a fry?
safe for: vegans/vegetarians/dairy free/gluten free
French Fries – baked and delicious
2 large russet potatoes – peeled
2 tbsp olive oil – spray is easier if available
3/4 tsp sea salt – coarse or medium grain
Heat oven to 425 degrees.
Cut potatoes in half horizontally. Cut 1/3 inch thick fries and place in a bowl of cold water. Remove from bowl and pat dry with paper towels. Spray or sprinkle with olive oil, tossing until covered. Sprinkle with salt. Place fries on a cookie sheet, not overlapping the fries. Bake for about 25 minutes until browned and cooked through. Make 4 servings.
nutritional information (per 1 serving):
7 grams fat
27 grams carbs
2 grams fiber
3 grams protein
This is my personal recipe for Best Bean Side Dish. I often use this as a bean side to go along with brown rice, or a filling for the inside of a taco or burrito. You can come up with some other options as an add-on or dip. It just tastes great, easy to make and goes along with poultry, grains, veggies, burgers, burritos, etc…
safe for: vegans/vegetarians/dairy free/gluten free
Best Bean Side Dish
1 16 oz can of small pink beans or black beans – drain and rinse the beans well
1/4 cup water
1 tsp salt
dash of pepper
1 tsp cumin
1 1/2 tbs tomato paste
1/4 cup chopped onion (yellow or white – mild tasting onion)
1 garlic clove – chopped ( or 1/2 tsp garlic powder)
1 tbs olive oil
In a medium sized sauce pot add the olive oil and cook the onion and garlic until onion is cooked through, about 4 minutes. Add the salt, pepper, turmeric, tomato paste and water and stir together while cooking on low heat, a medium thick sauce will form after about 2 minutes. Now add the rinsed beans and stir well to coat the beans, keeping the beans on a medium heat for about 7 minutes until the mixture bubbles lightly.
Your dish is now ready to eat with your favorite rice, veggies or burrito. Enjoy!
Let me know of any other idea you have for this side dish.
1/2 cup rolled oats
1/2 cup whole-wheat flour
1 tbsp ground flaxseed
2 tsp baking powder
1/4 tsp pumpkin pie spice
1/4 tsp salt
1 egg – separated
3/4 cup milk
1/4 cup mashed banana
1 tbsp canola oil
Veg oil cooking spray
Heat Waffle iron. Have 3 bowls ready for preparing ingredients. In a blender, process oats until flour-like in texture. In bowl 1, combine dry ingredients. In bowl 2 beat egg whites until stiff peaks form. In bowl 3 mix the wet ingredients (including egg yoke but not the egg whites). Now combine the wet ingredients from bowl 3 with the dry ingredients from bowl 1. Add the egg whites from bowl 2, stirring gently until just combined. Coat waffle iron with Veg spray. Pour 1/3 cup of the batter onto the iron, and cook until waffle is crisp and golden in color (about 4 minutes). This should make about 3-4 waffles. Enjoy!