Tag Archives: Dairy-free

Yankee Cornbread (dairy-free)

When I moved to the south, I learned that how you like your cornbread reflects which side of the Mason-Dixon you’re from.  I’ve always thought of cornbread as sweet and cakey, but many southerners prefer theirs unsweetened and fried. 


Regardless of where your tastes lie, if you need a dairy-free cornbread, this is a good starting point.  It is quite crumbly, but tasty nonetheless.  If/when I figure out how to make it less crumblesome, I’ll gladly let you know – or perhaps you have some tips?  I’m going to try using some of the ingredients that I use as dough conditioners in my whole wheat bread, so I’ll update this if I find something that works!


Yankee Cornbread


1 cup flour (soft white or AP)

1 cup cornmeal

1/2-3/4 cup sucanat

1 tsp salt

3 1/2 tsp baking powder

1 egg, beaten

1 cup coconut milk (I use Whole Foods 365 organic – don’t shake it and use the creamier portion)

1/3 cup olive oil (to offset the coconut)


Combine all ingredients and bake 25 minutes at 400 in a greased/floured round pan.


Here’s a piece…




…just make sure to let it cool completely before cutting, or else it is especially crumblesome!






Refried Beans: Easier Than You Think!

I’ve been meaning to post this for awhile, but I can’t ever seem to remember to take a picture.  Which is why I have no picture accompaniment – but I’ll add one next time I make this.  After all, Sarah asked for the recipe.


Let’s start by saying that I love beans in just about any form.  I’ve eaten beans nearly every day of my life, which is probably why many of my recipes involve them.  I used canned refried beans when cooking them until this last year, though, because it seemed easier.  Not tastier, though, if you’re used to the real thing – and when you’re buying the Amy’s brand, they can be pricey.


As with many things I post, this hardly seems post-worthy – but it’s easy, frugal, nourishing, and most of all, flavorful.  The spices really should be added to taste, so please adjust as needed or start with smaller amounts and taste as you go.  This is really just a guideline as to what flavors should be present.


Refried Beans


1 pound dried pinto or black beans (or mix of both – but the black dominates)

Pinch of asafoetida or epazote

¼ cup olive oil

1 small onion, finely diced

4 cloves garlic, minced

2 tbsp ground cumin

1 tsp ground coriander seed

Salt and pepper to taste (I use a lot)


1. Soak beans for 24 hours (or overnight if that’s all the time you have).  The next morning, drain soak water, add new water and a pinch of asafoetida or epazote, and cook on low in a crock pot all day until dinner time.  Don’t add any of the other seasonings yet – the salt, especially, will slow down cooking time.  (You could also cook the beans in a pot on the stove; adjust cook time accordingly.)


2. Heat oil in a large pot or Dutch oven, adding the onions when hot.  After onions have softened, add garlic, cumin, and coriander and sauté about two more minutes. 


3. Add cooked beans, salt, and pepper.  Mash the beans (still in the pot) with a potato masher until they look the way you like them – Husband prefers not to see a lot of whole bean, so we mash quite a bit – and taste for seasoning.  I’m always needing to add more salt here.




– Chicken broth could be substituted for the water during the bean cooking step.

– If you opt to cook the beans on the stove instead of the crockpot, just sauté the onions and garlic in a small saucepan then add them in with all the seasonings to the cooked beans.  I’ve done this before and it works fine.

– I’ve tried to make this entirely a crockpot thing, but it never seemed to taste as good.


So what’s next?


Well, following my obsession with sprouting, I’d love to come up with a sprouted and refried bean recipe.  I don’t imagine it would change much except in the cooking time.  So expect that to come soon.


Also, I would like to try making them with lard – the most traditional preparation.  I don’t, however, have access to high quality lard (just the hydrogenated stuff at the store – yuck!), and I haven’t yet tried to render it myself. 


How do you make refried beans?

Part of the Grocery Cart Challenge Recipe Swap.

Gluten-Free, Dairy-Free Meatloaf

I have no picture today.  Let’s blame it on how good this was, how fast it went.  No leftovers!  I usually take pictures BEFORE I sit down to eat.  Alas, the four vials of blood drawn from my arm this morning are taking their toll.


Meatloaf usually isn’t my thing, but this had just the right flavor.  I also wanted to post something to prove (to two people in particular – you know who you are) that I’m human, and I don’t make every single ingredient from scratch.  Maybe someday, eh?


Why the need for a gluten- and dairy-free meatloaf recipe?  Well, normally I use breadcrumbs to bind with the egg, and before my daughter came along I added parmesan cheese.  This isn’t a dish I make too often, but it was Husband’s request, and I like to cook only one dinner.  It’s just easier that way.


Meatloaf (gluten-free, dairy-free)


1 egg

1-2 tbsp brown teff flour

1 ½ lbs ground beef

¼ cup green bell pepper, diced

½ cup onion, diced

2-3 cloves of garlic, minced

¼ cup ketchup (organic, no HFCS)

2 tsp Worcestershire sauce

Salt and pepper to taste


1.  Preheat oven to 350 degrees.


2.  Whisk egg in a bowl, then add teff flour and combine.  Add meat to the bowl and fold the egg mixture into the meat.  I used my fingers – disgusting, but more effective.  Then add the rest of the ingredients and combine well.


3.  Press the meat mixture into a greased baking dish.  At this point, you can add some more ketchup to the top of the meatloaf if you wish.


4.  Cook until a meat thermometer inserted in the middle reads 155 degrees.


I hope you enjoy this!


Oh, and you know how I said I thought the menu plan would end up getting changed?  Well, I remembered today that we’re travelling this weekend.  So next week will have lots o’ repeats again.  But at least I should have some fun pictures to share!


Part of the Grocery Cart Challenge Recipe Swap.

Roasted Cauliflower with Lemon and Pepper



Brussels sprouts, sweet potatoes, you name it – just about any vegetable is great roasted.  In The Art of Simple Food, Alice Waters sings the praises of roasted vegetables when she explains her guests’ astonishment that all she did was “toss them with a bit of oil and salt and throw them in the oven.”


A couple years ago, Husband and I ate dinner at some friends’ house we had just met (shout out to JW!).  I was pregnant with my son, and they made Indian food – a reliable indicator that we would get along well.  Roasted cauliflower was one of the side dishes, and it made such an impression that now my preferred method of preparing cauliflower is roasting.  I wish I could remember how theirs was seasoned, but (unfortunately) the pregnancy fog takes over from there.  Some kind of curry?  I wonder if she remembers. J


I usually go Alice Waters’ route when roasting vegetables – tossing them in olive oil and seasoning with sea salt.  Really, it’s a foolproof method for veggie success.  Tonight I mixed things up a bit with fresh lemon and pepper, but this is still so simple that I shouldn’t even be calling it a recipe.  If you try it, though, you will enjoy it.  Because roasting is the formula for gustatory awesomeness.


Roasted Cauliflower with Lemon and Pepper


1 head of cauliflower, washed

Olive oil to coat

Lemon wedges

Freshly ground pepper

Sea salt


1.  Preheat oven to 400 degrees.  Chop the cauliflower into equal bite-sized pieces and place in a bowl.  Toss in enough olive oil to coat, but not so much that it pools up at the bottom.  Squeeze a couple of lemon wedges on the cauliflower, add in some freshly ground pepper and sea salt to taste, and toss again.


2. Spread the cauliflower out on a baking sheet and roast until the edges start browning (20 minutes? I’m terrible about timing).


3.  Serve as a side dish with salmon and millet pilaf if your toddler doesn’t eat it all first!




Part of Fight Back Fridays and the Grocery Cart Challenge Recipe Swap.

Buckwheat Pancakes



Alas, the long-awaited buckwheat pancake recipe!  I really wanted to post a gluten-free pancake recipe, but this is all I’ve got.  Maybe next time I’ll try coconut flour instead, since I’ve had good results with it so far.  Meanwhile, no pancakes for me. L


The flour is soaked overnight with milk, sweetener, and yeast to form a sponge.  We had this batch for dinner, though, so it only sat around for about six hours.  Strangely enough, we usually only have pancakes at dinner.  Do you love breakfast for dinner as much as I do?


Buckwheat Pancakes


Start with the sponge:


2 tsp active dry yeast

2 cups warm milk (I used almond milk)

1 tsp sucanat or honey

½ tsp salt

1 ½ cups freshly ground wheat flour (I used hard white)

1 cup buckwheat flour


1.  Pour ½ cup of milk into a cup and stir in yeast and sweetener.  Let stand until it is foamy (about 15 minutes). 


2.  Combine the yeast mixture, the remaining 1 ½ cups of milk, salt, and flours in a large bowl until everything is well-mixed.  It should look like this:




Let sit on the counter overnight for breakfast, or start the sponge first thing in the morning to have for dinner.  You want it to look sort of like this:




3.  When it’s time to eat, add to the sponge:


2 tbsp sucanat or honey

3 tbsp melted coconut oil or butter

2 eggs

½ tsp baking soda


Here’s my little tip: melt the coconut oil in the skillet you plan on using, then pour it into the batter.  This way, you’ve already greased your pan!  Now you’re ready to make the pancakes.  You already know how to make pancakes, right?  Just in case you don’t…


4.  Pour a full ladle of batter in the center of a hot skillet.  (The heat, however, should be at medium.)  Turn when it’s nice and bubbly and cook until slightly crispy on the other side.  Enjoy with your favorite toppings!  We’re simple maple syrup or fruit kind of people.




And do you see those blueberries in the picture?  Those are the VERY LAST of my freezer stash.  I’m pretty sure I said I was using these up like a month ago, but I love my blueberries, so I held onto them as long as possible.  I guess I’ll have to wait 3-4 months to get some more!


Do you have a favorite pancake recipe?  If it’s gluten-free, please share!

Menu Plan: Week of March 15, 2009

This is a big week for Husband: his Masters portfolio is due, and he has to defend it on Wednesday.  So we’re having a lot of his comfort foods on the days he’ll be home.  I’m also backlogged on recipes I need to post, so I’ll get some of those up this week.  One of these days I’ll get completely caught up!


Here’s what we’ll be having for dinner:


Meatloaf, baked beans, seasonal vegetable (haven’t gone shopping yet)

Veggie omelettes or frittatas (cheese optional), fruit

Mediterranean Chicken

Chili verde, pinto beans, Mexi-millet or rice

Hamburgers and sweet potato fries

Pasta fagioli


We’re having pasta fagioli again at my daughter’s request.  Because there wasn’t enough leftover from the last batch for her to have it for lunch, she’s begging me to make it again.  This works for me since I’ll be able to use up our orzo – the last of our wheat-based pasta!


See more menu plans here.

Mardi Gras

Hopefully that title didn’t make you think I was posting about king cakes – if so, sorry.  Today is Fat Tuesday (aka Mardi Gras), and tomorrow is Ash Wednesday, which marks the beginning of Lent.  I’ve decided to give up chocolate this year, which means I won’t be able to indulge in my beloved chocolate milk, so why not go out with a bang and post my chocolate syrup recipe?


This chocolate syrup is no different than any other one you’ll find out there, except that I’ve made substitutions on the sugar.  Most recipes call for white sugar, but I used half sucanat and half dark muscovado sugar.  The muscovado is new to me, so by all means substitute brown sugar instead or use mostly sucanat and add a small amount of maple syrup or molasses.  I’ve heard that sucanat can be used in place of both brown sugar and white sugar, but I find that it needs a tiny bit more molasses to be substituted with conventional brown.  You’ll have to play with it anyway to get it just to your taste, but it’s nearly impossible to make a bad batch – you just add more of whatever is lacking.  And do not omit the salt – it just won’t taste right.


Why the unrefined sugars?  Well, I’m sure I’m not the only one out there with blood sugar issues.  Sucanat and muscovado sugar won’t cause a spike in your blood sugar like the refined ones do, plus they’re loaded with vitamins.  Who knew sugar could kind of, sort of be good for you?


One last note – this is not supposed to be a thick sauce.  This is best in milk or coffee, and maybe on ice cream, but don’t expect a fudgy sauce.


Chocolate Syrup


¼ cup cocoa

¼ cup sucanat

¼ cup dark muscovado sugar, tightly packed

A couple pinches of finely ground sea salt

½ cup water

Dash of pure vanilla extract


1. Measure out the first four ingredients and mix together well.  These are things that like to get clumped together, so break up the clumps as well as you can.




2. Add the water and put on the stove at medium heat.  I like to work out any remaining clumpiness at this step, too.




3. Bring to a boil, and let it stay there for a minute.  Then turn off the heat and pour the syrup into a liquid measuring cup.  After it’s cooled a bit – like when it’s not too hot to touch – add the vanilla and stir.  It is now ready to serve, or you can wait until it cools to room temperature.  Enjoy it with a glass of raw milk or some almond milk.




If you’re in possession of self-control, you can make a larger batch and keep it in a squeeze bottle in the refrigerator.  I, however, am a profligate chocoholic and can’t handle having too much of this around at one time.