Non-Dairy Pantry

In the year and a half since I went dairy-free, my pantry is another part that has changed.  I thought I’d share…

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I keep shelf-stable milk in various flavors on hand for cooking & drinking.

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The chocolate chips were on clearance, so I grabbed them (I actually use them quite often).

 

The flaked coconut is for making coconut butter for a future recipe (& possible blog post!).

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Coconut milk for use as “cream” and for my non-dairy coffee creamer.

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The “Tradewinds” is the only brand of “bacon bits” that don’t have lactose in them.  I found them at Smart & Final.

 

My most recent additions of Earth Balance Mac & Cheese, Chocolate Dream Milk Chocolate Bars, King David brand white chocolate chips & dry (coconut) milk powder.

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Also showing are other chocolate bars ~ Milkless & Lindt Dark Chocolate.

 

 

 

What do you keep stocked in your non-dairy pantry?  Comment & let me know.

 

 

Calcium

Disclaimer:

I’m not a professional/nutritionist or a doctor; this is just the result of research that I’ve done for myself that I am sharing.  Please research for yourself and don’t forget to consult/discuss with your healthcare provider!

 

When eliminating something from your diet, such as dairy items, it takes research & planning to make sure one is still receiving all the necessary nutrients needed for our bodies.  When going dairy free, one of the biggest nutrients lost is calcium.  Calcium is a mineral (Ca) that has several different functions in our body; most know that it is vital for strong bones and teeth, but did you know that it also helps with making sure our blood clots, it helps our nerves send messages through our body, it has a role in the release of hormones and enzymes and it helps with our muscle contractions, including our heart beating.  Our bodies cannot produce calcium so we need to get it from outside sources (food/supplements).

There are a good variety of foods that offer calcium to us.  See here and here for food lists.

Another thing that I understand could be a source of calcium is to (clean & dry) egg shells and grind to a fine powder & add to food.

I look forward to incorporating calcium rich foods into my diet.  I hope you find foods you can enjoy!

 

Resources:

http://www.vrg.org/nutrition/calcium.php

http://www.pcrm.org/health/diets/vsk/vegetarian-starter-kit-calcium (food list here as well)

http://www.veganhealth.org/articles/bones

http://www.care2.com/greenliving/25-vegan-sources-for-calcium.html

http://vegetariannutrition.net/docs/Calcium-Vegetarian-Nutrition.pdf

Hot Cocoa Mix

There is one thing that summer and winter have in common ~ Hot Cocoa.  Convenience has produced a powdered mix that travels easily.  As much as I prefer hot apple cider, I also enjoy hot cocoa & knew that I needed to create a non-dairy powdered version.  After reviewing several other recipes I came up with this version.

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2 cups Confectioners’/Powdered Sugar

2 cups Cocoa Powder (if you want is more chocolaty, add additional cocoa powder)

2 cups Coconut Powdered Milk (I purchased powdered coconut milk, also on Amazon, just do a search)

2 tablespoons vanilla powder (I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder, purchased on Amazon)

 

 

Combine powdered sugar, powdered milk & cocoa powder; eliminating any lumps.  Store in a sealed container in the pantry.

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(Powdered Coconut Milk:  removing lumps, this can also be sifted to remove the lumps)

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(Add powdered sugar, eliminating lumps as you go)

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(and same for the cocoa powder)

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(last, add in vanilla powder & mix thoroughly)

 

To use:  to 6-8 hot water, add 2-4 heaping teaspoons or to taste.

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For a deeper chocolate flavor, add some non-dairy chocolate chips & stir until melted.

Add marshmallows, if desired, or add crushed peppermint for mint chocolate.

 

If you don’t like coconut, you can also try powdered soy or powdered rice milk.

 

Do you like hot cocoa?  Which milk would you choose; do you have a favorite chocolate flavor (coconut, mint, raspberry, etc)?  Comment & let me know.

 

Comparison: Cheese

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One of the most difficult parts of going dairy-free for me was having to give up cheese.  I LOVE cheese.  My youngest brother, living in Washington State at the time of my allergy attack that changed everything asked my mom what I was going to do without cheese.  That was quite the dilemma for me.

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About three weeks after the initial change I too a trip to one of the local health food stores & found Daiya.  It was a mental hurdle boost.  I was not a fan eating it plain, but once I tried it in casseroles/on pizza I was happy.

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About 6 months ago I won an online contest and had a box of Follow Your Heart cheese sent to me.  It was a huge game changer for me.  When I ate it I immediately felt like I had eaten cheese.  I gobbled it up; couldn’t get enough.  I eat this on/with everything.  Then, a few weeks ago, my brother bought me some Chao.

This also was a cheese that my brain said, “I had cheese”.  They have a greater variety of flavors.  My favorites so far are the Tomato Cayenne & the Creamy Original.

I especially like the Chao & FYH for grilled cheese sandwiches.  I’ve also shredded FYH & at it on chips as “nachos”.  For New Years, I used the FYH for a cheese ball recipe.

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Conclusion:  Still love cheese; I’m very happy with the options for non-dairy.  Quick glance:

Daiya ~ Do not want to eat straight out of the bag, but is great (preferred) in/on casseroles/on Pizza.

Follow Your Heart ~ I feel like I am eating cheese, flavor is similar to flavors of cheese; I love grilled “cheese” sandwiches with this.  It will melt, but at higher temperatures, but still works okay for grilled cheese.

Chao ~ I also feel like I am eating cheese.  They offer a different variety of flavors.  The coconut/herb is different, but still good.

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Chips & Cheese (FYH)

One note:  the brand “Go Veggie” is NOT dairy free; it has Casein/Caseinate in it.  The exception is the “vegan” option.  Always check the labels!

 

I know that there are more options out there ~ I look forward to trying them all.

 

Do you have a favorite brand of non-dairy cheese?  Comment & let me know ~ I’d love to try it.

Heirloom ~ Bread Crumb Cookies

The first heirloom recipe for 2016 is my great-grandmother’s Bread Crumb Cookies.  I found this recipe when I blessed to see part of her recipe collection.  The majority of the collection was in German, but there were several recipes that I was able to try.  This is one of the most unusual & one of my favorites.  I hope you enjoy them!

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2 cup bread crumbs (Trader Joe’s has a non-dairy bread crumb)

1 cup raisins (or other dried fruit)

2 cup sugar

1 teaspoon cloves

1 cup butter

2 teaspoon vanilla

2 egg

3 cups flour

4 teaspoons baking powder

pinch salt

 

Cream sugar and butter until well mixed; add in egg & vanilla; mix well & set aside.  Combine bread crumbs, cloves, baking powder, salt & flour.  Combine wet with dry; mix well & add in raisins.  Drop in greased pans with teaspoon and bake.

Bake at 350 for 10-15 minutes or until golden around edges.

 

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Enjoy!

Tempura ~ National Day of Tempura ~ Jan. 7

Happy 2016.

I’m starting with the “National Day Of” feature ~ January 7th is National Day Of Tempura.

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1 cup rice flour

1/2 cup egg whites, lightly beaten

1 cup cold, plain sparkling water

1 teaspoon baking soda

1/2 to 1 teaspoon Pink Himalayan sea salt

Cornstarch

Various cut up vegetables

Canola oil

 

Mix batter just before using.  In large pot, add oil & heat to 350 – 375°f.  On a plate, pour out cornstarch.

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Quickly mix tempura batter.

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Dip each piece of vegetable in the cornstarch then in the batter.

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Using tongs, carefully place each piece in the hot oil.

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Cook until golden, then flip & cook on 2nd side until golden.

Carefully remove from oil & set aside on paper towels to drain.

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Working quickly, repeat with remaining vegetables.

Suggested vegetables:
Asparagus
Broccoli
Brussels sprouts
Green onions/sliced yellow onions
Mushrooms
Sweet potatoes
Yellow squash
Zucchini

What vegetables would you add to this list?  Comment & let me know.

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Happy National Day Of Tempura.

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Enjoy!