Carrot Cake Oatmeal Cookies |
These treats look like cookies but have the texture of a carrot muffin. They are filled with oats, carrots, cinnamon, and raisins. Best of all, they come together quickly in one bowl!
Pistachio Basil Pesto |
Fresh pesto typically uses pine nuts however this recipe has a nice twist with roasted, salted pistachios. I bought ones that were already roasted, but you can easily buy them raw and roast them in the oven or stovetop. Serve the pesto on pasta, on pizza, over cooked veggies, or in a veggie sandwich with mayo.
Chocolate Cake with Chocolate Glaze |
This cake is light and airy, and easy to make. The cake is dairy-free, but not the glaze (which can easily be skipped if you have friends or family members who are lactose intolerant.) The cake has cocoa and orange juice, and the glaze has chocolate, butter and sugar…it’s a recipe for success!
The Best Lentil Salad Ever |
Red Lentil Curry Soup with Cauliflower and Carrots |
This is a satisfying soup to try because it has both vegetables and beans in it. If you’re in the cilantro camp, then pass around chopped cilantro to sprinkle on top and don’t forget to add a dollop of sour cream.
Lentil Curry Soup with a Dollop of Sour Cream |
Moroccan, Veggie, Garbanzo Bean Stew |
Whole Wheat, Dairy-Free, Apple Raisin Loaf |
Growing up, my son had food intolerances to dairy. As someone who liked to bake, I had to get creative with the type of fat I used (no butter) and liquid (no dairy) in my baking.
Eliminating butter was easy, because I would use vegetable oil. To replace the dairy, I often used orange juice or, believe it or not, soda water (it was great in pancakes and waffles).
After staying away from dairy for a dozen years or so, he outgrew his food intolerance and today regularly enjoys ice cream and buttering his toast.
Nevertheless, I still have some great dairy-free recipes, and this is one of them.