So it’s my first week of dairy-free meal planning.
Step #1 in learning how to cook without dairy is to hunt down some dairy-free cooking blogs (obviously), so I subscribed to Alisa Cooks, Lexie’s Kitchen, and a handful of others. Then, I started digging through recipes and starring ones I thought the hubby might mistake for real food. (Kidding.)
To be honest, I was pleasantly surprised by what I found-it’s not all hemp stew and seaweed soup. Especially since so many alternatives exist-including dairy-free sour cream and dairy-free cream cheese-there aren’t really as many boundaries as you’d think (although the change in taste might take a little getting used to).
The recipe hunt took a little extra work just because many vegan and dairy-free recipes still include soy (a no-no for me right now) and vegan recipes are obviously meat-free, which is not something I’m that interested in.
T-shirt sold under the category “ways to not make friends” (I mean “wheys” to not…ugh nevermind)
So I ended up with this lineup:
- Balsamic Chicken with Veggies (not that it took much to “make” this dairy-free…)
- Quinoa Crusted Eggplant
- Meatballs in Sundried Tomato Sauce
- Garden Pasta Salad (with coconut milk! Which, according to the anti-milk community, is going to become my new BFF)
- Vegan Creamy Basil Pasta (I plan to add roasted tomatoes and maybe pine nuts-I think it needs something)
I went for the eggplant one to coincide with my plan to practice using more eggplant. But I’m really, really sad that I won’t be able to try out the cheese-and-cream-loaded recipes I’d originally picked out for that. If you’re interested, here they are:
- Roasted Eggplant Salad with Smoked Almonds and Goat Cheese (I could just drop the goat cheese, but I have a feeling it wouldn’t be the same…plus, it calls for soy sauce too)
- Eggplant Rollatini (rollatini=thin slices of meat or eggplant dusted in wheat flour or lightly breaded and covered with ricotta cheese or other cheeses, then rolled up and baked)
- Eggplant Involtini (involtini=apparently, the proper Italian way of saying rollatini…in the case of these recipes, the difference is mostly spinach in the rollatini stuffing vs. bread crumbs and lemon in the involtini stuffing)
- Baked Eggplant (quick and easy, but probably not so awesome without the cheese)
- Grilled Eggplant and Goat Cheese Salad (similar to the other salad, but the EP is grilled instead of roasted)
- Roasted Eggplant Soup (I’m not a huge summer soup fan, but the whole idea was to expand my horizons, right?)
If you try any of these, let me know how they are so I can feel sorry for myself because I’m curious, and will hopefully make them someday when M grows out of his allergy.
While we’re talking recipes, there are a few new things we’ve tried recently that I wanted to tell you about. Kinda like a…
Mini Blog Recipe Honor Roll!
- Tomato Cobbler-this bad boy was swarming the interwebs a couple weeks ago, and for good reason. It’s honestly one of the best meals I’ve ever had. Not exaggerating (for once). I’m not even a huge blue cheese fan, but it’s subtle in these biscuits and complements the tomatoes like woah. Go make it ASAP. (But be forewarned-it takes foreeeeever!)
Joy’s photo, not mine.
Tell me your mouth isn’t watering, or that you’re not wishing you were better at photography (possibly just me).
- Tomato Basil Quinoa Cups-basically I’m just obsessed with tomatoes right now I guess. I had mine with goat cheese on top (this was pre-baby-milk-allergy-debacle). Hubby was gone the night I made them, so he never got to try them…(that’s right, I demolished every last one myself. What I didn’t put away that night, I finished first thing the next morning).
I want to experiment with making these dairy-free, but I’m probably a little too green for that right now…
Heather’s photo, not mine.
Ditto comments above about mouth watering and photography skills.
Garbage Bread-I’ve made two: one with BBQ chicken and one with chicken, yellow/orange peppers, feta, corn, and I can’t remember what else. These are so nice because they’re pantry-emptiers-(almost) any combo goes. I liked our feta one way more.
Courtney’s photo, not mine.
Nothing garbagey about these things!
I know there are more, but I can’t think of them now and our laptop (where my recipes are indexed) is out of commission right now.
So I guess this is goodbye to my usual cheesy cooking, at least for now…cows and goats, it’s been a pleasure working with you. Hopefully I’ll be back.
Of possible interest:
Body Image: An Apology to My Thinner Friend (Huff Post)-Very interesting. Time to give our skinny friends a break!
What You Need to Know about Sugar Substitutes (Fitness Magazine)-I’m currently doing the switch from Splenda to Truvia.
Best Fall Fitness Fashion (Well+Good)-I love the Lucy Fit tank, the running vest, and the GapFit jacket…but what’s up with the glitter tube top?? Eesh.
What’s the last awesome new recipe you tried?
Have you ever seen anyone working out in something questionable?
(PLEASE tell me someone’s worn a glitter tube top to the gym.)
Have a lovely Tuesday!