Thursday, December 4, 2008
One Frugal Foodie (I switched to wordpress, so this is my new personal "milk-free" blog)
Go Dairy Free (informational website with news, blog posts, etc.)
Sunday, November 16, 2008
We are currently shipping Go Dairy Free out direct to dairy-free dieters worldwide, and I have an eBook available for those who prefer a paperless guide (Amazon Kindle is also available for you kindle subscribers). The book is also available from Amazon and Barnes & Noble, and you can make a purchase, it will just take a week longer to arrive to you. The initial copies have not yet arrived in their inventories, but they should be there soon.
To give you a brief synopsis, the first half of this 288 page book is what I call a “living guide.” It includes the most ginormous dairy substitutes section ever published (5 chapters!); a complete explanation of dairy vs dairy-free, including any health factors that should be considered and a full definition of what dairy is that delves into the different types of milk; information for milk allergies (plus an entire chapter that addresses infant/child milk allergies in particular), lactose intolerance, the vegan diet, and various other health concerns; a complete calcium guide and more!
The second half is all cookbook and resources. The “living guide” includes roughly 50 dairy substitutes recipes, while the cookbook half houses another 175 recipes, food products I personally recommend, and a thorough resources section to expand your dairy-free enjoyment.
You can view the table of contents and recipe index from the Go Dairy Free Guide Information Page.
Monday, December 3, 2007
Since that one can't be commented on, I want to also invite you to my new Wordpress blog, One Frugal Foodie.
Both the website and blog are completely dairy-free, and are updated several times per week, always new content!
Go Dairy Free is a super informational site. If you are on or thinking of a dairy-free, gluten-free, vegan, or food allergy free diet, you must visit to view the results of my long hours of research and recipe gathering.
Also, we have a new cookbook out with our grassroots publishing company, and dare I say it is gorgeous! It is a full color vegan dessert cookbook (no eggs and no dairy), with a picture accompanying every single recipe (yes, I said every recipe!), each taken by the author herself. Speaking of, the author is an amazing young success story, a friend and wonderful person to work with. You can read more about My Sweet Vegan here - http://www.mysweetvegan.com/. It can also be purchased here on Amazon.
Sunday, July 22, 2007
Wednesday, March 21, 2007
We do have many more fabulous GF baking mixes to trial, but my oven will get some rest. A shipment of Nana’s cookies also just arrived this week (they look soooo good!), and we may have one or two more types of pre-made cookies on the way. I impatiently await the UPS man. Hmmm, I am not so sure this counts as nutritious, but gluten-free/dairy-free sounds health-conscious.
Friday, March 2, 2007
Why do I love recipes from food allergy moms? Simply put, they are easy and reliable. One would think that a cookbook for food allergies might contain expensive, hard to find ingredients and elaborate directions. But realistically, do you think that a mom (doesn’t this word alone imply insanely busy) who has to cook every single meal for her child would have the time to prepare complicated recipes or the grocery budget to shop everyday at Whole Foods? Hardly. Not to mention, three meals a day for close to 365 days a year, makes for an incredible amount of practice and a hefty set of safe, go-to recipes.
As a writer for Go Dairy Free, I have gained quite a following of food allergy moms seeking and sharing milk-free information. In fact, two “moms gone cookbook author” were kind enough to send me copies of their books for review. Before I knew it, these two cookbooks had turned into my essential resources for last minute ‘what should I make for dinner?’ nights.
My first successes came from Linda Coss’s “What’s To Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook.” Almost immediately I fell in love with her cooking style. Most of the recipes have less than ten ingredients, which are all easy to find, if not already in my cupboard. My instant successes with her Simply Sensational Chicken Sauté and Pineapple Upside-Down Biscuits kept me motivated in the kitchen. I moved onto the Frosted Maple Drop Cookies (a maple bar in a cookie, I was in heaven!) and my now favorite “raw” recipe, Sunflower Pesto. I have heard that her Gimme S’more Cookie Bars are to die for…they are next.
After this positive experience, I was eager to dive into the recipes of “Sophie-Safe Cooking” by Emily Hendrix. Emily goes one step further. Her collection is free of milk, eggs, wheat (not oats), soy, peanuts, tree nuts, fish, and shellfish. I am guessing that Emily’s pantry is sparse, with large bags of a handful of ingredients, but what is in it gets some seriously creative mileage. I have have had the most fun with the baked goods and the salad dressings from this book. In fact, the Pumpkin Muffin recipe below is now on my weekly baking schedule.
Having already made this recipe numerous times, I recommend making just 12 muffins for preteens to adults (many of Emily's recipes are serving-sized for little ones), and adding ½ cup or more of raisins to get the most of the pumpkin and spice flavor. In the batch pictured below, I also experimented (successfully!) with evaporated cane juice in place of the white sugar (1:1). In addition to food allergy-friendly, these muffins also suit a vegan diet.
Pumpkin Muffins (from Sophie-Safe Cooking)
- 2 2/3 cups oat flour
- 1 cup white sugar
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 1/2 cups pumpkin, canned
- 1/2 cup rice milk
- 1 Tbsp apple cider vinegar
- 3 Tbsp vegetable oil
Mix all of the dry ingredients on low speed with a mixer. Add pumpkin, rice milk, vinegar, and oil. Mix well. Spoon into lined muffin cups. [a lightly greased muffin tin also works, I use a silicone one and they pop right out]
Bake at 350ºF for 20 minutes. Makes about 18 muffins. [see note above on sizing]
Thursday, March 1, 2007
As a shortcut, I purchased Soga's pre-cubed extra-firm tofu. It turned out to have less tofu in the package, but the convenience was nice. Since I didn't have a zucchini on hand, I used some thickly sliced mushrooms. They worked equally well, but the zucchini does add nice color to the dish.
I apologize for the lack of a picture. We are still on the hunt for a digital camera that my husband feels is the best quality and value (so far the ones he has picked are perpetually out of stock). Deperate to start clicking, my grandma has offered to lend me hers. So hopefully I will have some photos up soon!
Ma Po Tofu
- 1 piece ginger (3/4 in section) or 1/4 teaspoon ground ginger
- 2 green onions
- 4 garlic cloves (or equivalent crushed garlic)
- 12 oz extra-firm tofu
- 1 teaspoon extra light olive oil
- 1/2 pound ground beef, pork, or turkey
- 1 zucchini
- 1 cup bean sprouts
- 2-3 tablespoons black bean sauce
- 1 cup of chicken or vegetable broth
- 1-2 small chile peppers diced or 1/2 teaspoon crushed red pepper flakes (optional)
- Sesame Oil (optional)
- Chili Oil (optional)
- Hot Rice
Peel ginger and mince. Remove root end and any wilted parts from the green onions, rinse the rest and cut into rings. Peel garlic and mince. Cut Tofu into 1/2 inch cubes. Heat oil in a wok or pan, add ginger and garlic and saute for 1 min. Add ground meat and stir fry until lightly browned and crumbly.
Spoon bean sauce in and stir, pour chicken broth in and heat. Add Tofu and zucchini to the mix and heat for about 5 minutes. Add green onions and bean sprouts, heat for 2 min.
Serve over hot brown or white rice
Serve with sesame oil and hot chili oil alongside for drizzling as condiments.
Note: I cheated a touch, the black bean sauce did have wheat in it from the soy sauce. So this dish isn't 100% gluten-free. I hope to find a wheat-free version soon, or else I will be hunting Asian markets for fermented black beans.