Posts Tagged ‘coconut milk’

A Food-Allergy Friendly Thanksgiving

Friday, November 18th, 2016

A food allergy friendly thanksgivingLast Thanksgiving, I made a gluten, soy, and dairy-free meal to accommodate my husband’s celiac disease and my younger daughter’s milk and soy intolerances. We still had the traditional dinner–I just made minor adjustments to each dish to meet our dietary requirements. The following are the alterations I made to accommodate my family’s food allergies.

Turkey
Surprisingly, the turkey is where I found hidden dairy in the ingredients! I looked at four different brands of turkeys before finding one that did not contain any dairy. I then brined and prepared my turkey as I normally would, except I used olive oil instead of butter.

Stuffing
To make the stuffing allergen friendly, I used Udi’s white bread  for the bread and used homemade chicken stock in my recipe.  All the brands of chicken stock or broth my grocery store carries contained soy, so I subbed in my homemade broth.

Sweet Potato Casserole
I found a paleo version of sweet potato casserole that uses canned coconut milk and coconut oil to make this dish allergen friendly.

Cranberry Sauce
This dish is naturally allergen friendly, so I did not have to make any modifications to my recipe.

Green beans with Cranberries and Almonds
With a 3 month old and a 2 year old, there was no way I was going to make a green bean casserole from scratch (including frying gluten-free onions and making a dairy-free cream of mushroom base) so I simply roasted green beans with olive oil, salt, and pepper. When the beans looked like they were getting close to being done, I tossed in some dried cranberries and sliced almonds.

Pumpkin Custard
My mother-in-law has perfected making gluten-free pie crusts. Me, not so much, so I made the filling for the pie and baked it in ramekins instead. I subbed in full-fat canned coconut milk for the milk in my pie filling recipe. I used SoDelicious’s Cocowhip as a topping.

Unfortunately, I am a mashed potato purest and have not found a dairy-free recipe for mashed potatoes that meets my standards, so we went without.  With a few minor modifications I was able to make a Thanksgiving dinner that included almost all our favorite dishes and met all our dietary restrictions.

Becky Nagel is a stay-at-home mom to two girls, a three year old and a one year old, in Denver, CO who enjoys cooking for her family, running, and hiking.

Tasty Tuesday: Coconut Whipped Cream

Tuesday, January 29th, 2013

Ever look at the ingredient list of Cool Whip? It’s full of stuff you probably don’t actually want to put in your body such as hydrogenated oils, high fructose corn syrup, and artificial flavors to name a few. And quite honestly, it doesn’t even taste good…yet we often scoop it atop desserts at which point it just becomes a tangled mess of fatty and sugary flavors which might be why we continue to use it: The chemical flavor is masked by the accompanying dessert.

Many, many years ago I ditched Cool Whip and replaced it with real whipped cream. I would buy a carton of heavy cream, add sugar and vanilla and whip it into a delicious cream to put on top of pancakes, pies, and my all time favorite Tiramisu. Well then I became a Vegan and cut out dairy products which meant no more whipped cream for me. 🙁 I eventually found a soy whipped cream, but similar to Cool Whip it was full of ingredients that I didn’t want to eat. So after a little experimentation I figured out how to make a yummy Vegan Whipped Cream out of Coconut Milk. It’s soooo simple and sooo yummy!

Ingredients:

1 can of FULL fat Coconut Milk (or Coconut Cream if you can find it…Trader Joe’s carries it).

2  – 3 Tablespoons of sweetener of choice

1/2 teaspoon Vanilla extract

Directions:

Refrigerate can of coconut milk overnight. Put it in the way back of the fridge so it gets extra cold. I just keep one or two cans stored in my fridge so I always have a cold one ready when needed. Chill a metal mixing bowl and mixers in the freezer for approximately 10 minutes before mixing coconut milk (or coconut cream), sweetener, and vanilla extract. Whip ingredients together on high for approximately 3 minutes. Use immediately. If going to use at a later time, cover and refrigerate. Then re-whip before serving.

ENJOY!

Sarah

Vegan Chocolate Cupcakes with Vanilla Peppermint Frosting

Thursday, December 20th, 2012

After seeing several facebook posts in my newsfeed about the delicious holiday treats many of my friends were baking, I felt inspired to do some holiday baking of my own. I get bored easily in the kitchen so I enjoy experimenting. Sometimes the experiments are a total flop like the vegan pumpkin fudge I tried making this afternoon. While the taste was yummy, it was a sticky gooey mess. Though it might make a fun edible finger paint for the kidlets?

While the fudge was a flop, the Chocolate Cupcakes with Vanilla Peppermint Frosting turned out kind of amazing! In fact even my hubby who doesn’t particularly like sweets (how is that possible?!?) enjoyed them. I decorated them with crushed candy canes and mini vegan chocolate chips. Honestly though you could forgo this step and they would still be delicious…I was just feeling extra festive! 🙂 Also for fun I juiced a few cherries and added the juice to my frosting (trying to avoid chemical dyes). This resulted in a light pink color, but pure white frosting is just as pretty!

A quick note on vegan baking: I used to struggle with getting vegan baked goods to have a nice, fluffy texture. However after several failed attempts, I found baking soda and apple cider vinegar to be the most successful egg substitute.

Cupcake Ingredients:

  • 2 cups of flour
  • 3/4 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 tablespoon apple cider vinegar
  • 1.5 cups of coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup liquid coconut oil

Cupcake Directions:

1. Preheat oven to 350 degrees

2. Mix dry ingredients in a bowl. Set aside.

3. Whisk together vinegar, milk, vanilla, and coconut oil.

4. Add wet ingredients to dry ingredients. Stir together until well blended.

5. Pour batter into cupcake tins and bake for approximately 20 minutes.

Frosting Ingredients:

  • 2 cups of powdered sugar
  • 2 tablespoons of soft coconut oil (not too warm and not liquid)
  • 2 – 3 tablespoons coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract

Frosting Directions:

1. Mix all ingredients together with an electric mixer until desired texture. Start with 2 tablespoons of milk and add more as needed. It usually takes a few minutes of mixing to get a nice, creamy frosting.

Be sure to wait for cupcakes to completely cool before frosting!

ENJOY!

What is your favorite holiday treat to make? Any fun traditions to share? 🙂

– Sarah

Tasty Tuesday: Super Simple Curry

Tuesday, October 30th, 2012

Most nights I am all about simple when it comes to making dinner. One pot, under 30 minute meals are the best! This recipe for Super Simple Curry meets that criteria….well almost. You’ll definitely want to serve it over some rice which can either be made in a separate pot or better yet in a rice cooker. Our rice cooker is a hand-me-down gift from a friend. I have a strong affection for my rice cooker…it seriously makes perfectly cooked rice every single time!

Ingredients:

3 cups coconut milk (I suggest using a light coconut milk in this recipe)

3 – 5 tablespoons red curry paste (I like this brand)

2 cups frozen peas

2 carrots, diced

1/2 head of cabbage, chopped (I often “chop” cabbage in my food processor; it’s sooo much faster that way!)

2 cups of spinach, chopped

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

Directions:

Place all ingredients except for green onion and cilantro in a medium saucepan and bring to a boil. Cover and lower heat to medium-low. Allow to gently simmer for 20 minutes. Serve over rice, sprinkled with chopped green onion and cilantro. Enjoy!!

-Sarah

Tasty Tuesday: Homemade Vegan Berry Ice Cream

Tuesday, September 18th, 2012

This recipe for homemade berry ice cream is so simple and so delicious! It is a great alternative for those who are not able to (or choose not to) consume dairy. It is also suitable for those who are soy free and/or gluten free. It only takes 3 ingredients and about 5 minutes to make. Plus you don’t need a fancy ice cream maker; just a food processor. Additionally you can easily make your berry ice cream organic by using organic ingredients. Chances are once you try this recipe you’ll forever say goodbye to that overpriced organic vegan ice cream at the store and its long list of ingredients!

Ingredients:

2 cups of mixed berries (any combination of strawberries, blueberries, blackberries, raspberries) washed and stems removed

1 can of full fat coconut milk or coconut cream

8-10 dates, pitted (you can substitute sweetener of choice if you don’t like dates, but may need to play with the ratios)

Directions:

Combine berries and coconut milk in a container. Cover and place in freezer for about 3 hours. Place berries and milk mixture in food processor along with dates. Process for about 3 minutes or until it doubles in size. Be sure to process it long enough for it to be light and fluffy. Enjoy!

Tip: Try mixing in other frozen fruits to create your own flavors. Mango ice cream is another one of our favorites!

-Sarah