Dairy Free Chicken and Broccoli Casserole

We recently had a few cold days and this proved the be the perfect recipe.  Keep this in mind for fall and winter.  I have wanted to try a recipe similar to this, but any I found contained cream of mushroom soup or other dairy ingredients.  I use a cheese sauce similar to the one for my macaroni and cheese for this recipe to replace the can of dairy soup.

4 skinless boneless chicken breasts, cubed
2 cups cooked brown rice
2 cups broccoli florets, about one bunch of broccoli cut into florets
2 tbsp dairy free butter or margarine, such as Earth Balance or Becel Vegan
1 tbsp nutritional yeast
1 1/2 cups almond or other dairy free milk
1 cup dairy free cheddar, such as Daiya
panko bread crumbs

1. Preheat oven to 350°F.
2. Over medium heat with a bit of oil (about 1-2 tbsp) cook the chicken.  This will only take a few minutes as the chicken has been cubed.  Set aside.
3. In a medium saucepan over medium heat, heat the butter or margarine, once melted stir in the nutritional yeast.  Add the milk and the cheese.  Stir constantly until cheese has melted.  Set aside.

4. Grease a casserole dish, set aside.
5. In a large bowl combine the broccoli, chicken, rice and cheese sauce.  Mix.  Place in casserole dish and add panko bread crumbs over the top of casserole.

6. Bake for 30 minutes or until cheese sauce is bubbling.  Let cool for 5 minutes before serving.

Sweet Potato Burger Vegan

These are great for leftovers, easy to make and much of the prep work can be done in advance.   We steamed the sweet potato in advance and placed the mashed sweet potato in the fridge until ready to use.

2 15 oz cans of white kidney beans or other white bean
2 sweet potatoes, steamed (about 2 cups)
2 tbsp tahini
2 tsp maple syrup
2 tsp cajun seasoning
1/4 whole wheat flour
panko bread crumbs
canola or safflower oil for the pan
hamburger buns
avocado, and any other burger toppings you want

1. Peel and cube sweet potato.  Steam.  If you do not have a steamer you can bake the sweet potatoes instead.  Once cooked let cool and mash.
2. Drain and rinse the beans, mash.  Add sweet potatoes to bean mixture.
3. Mix in flour and seasoning.  Form into patties. The mixture will be soft and moist, if you are unable to form into patties had more flour or use some panko bread crumbs.
4. Place panko bread crumbs on a plate and cover prepared patties with bread crumbs.
5. Fry in pan for about 4 minutes per side or until browned.

Serve over a toasted bun with avocado and any other desired condiments or toppings.  I would recommend mayonnaise or vegannaise, dijon mustard, lettuce and onion.

Sweet and Spicy Dijon Chicken - Dairy and Soy Free

Easy enough to make on a weeknight and nice enough to serve to guests.  What more could you want in a recipe?  I may know, this does not need to be marinated in advance.  I found this recipe on Pinterest, where it is listed as World's Best Chicken.  I have made a few changes to reflect our taste.  This recipe has just the right amount of flavour and it produces amazingly tender meat.  I use frozen chicken breasts, if you have fresh chicken you can use that too, just adjust your cooking time.

4 - 6 skinless boneless chicken breasts (we use 4)
1/2 cup dijon mustard
1/4 maple syrup
1 tbsp red wine vinegar
1tsp cayenne pepper, adjust if you want more or less spice
salt and pepper to taste



1. Preheat oven to 350°F.
2. Combine dijon mustard, maple syrup and red wine vinegar in a bowl, stir and set aside.
3. Spray a baking dish (8 x 11 for 4 chicken breasts, 9 x 13 for 6 chicken breasts).
4. Season the chicken breasts with cayenne pepper and salt and pepper.
5. Spread dijon mixture over the chicken.
6. Bake for 20 minutes, turn over chicken and bake for 20 more minutes.

English Muffin Pizza - Dairy Free, Vegan Option

My mom used to make these for me when I was younger.  Today I came home for lunch craving these. These would work for lunch with a salad or even has appetizers if you wished, of course you would need more than one english muffin if looking to feed more than one person.  Top this with any pizza toppings you like.  I used turkey pepperoni, bell pepper and green olives.  If you are not allergic to dairy, go ahead and use dairy cheese.

1 whole wheat english muffin
1 tbsp mayonnaise or vegannaise
1/4 cup dairy free cheese, such as Daiya
any pizza toppings you want

1. Toast the english muffin, well
2. Spread mayonnaise or vegannaise over the english muffin, top with cheese and toppings.
3. Microwave on high for about 35 seconds or until cheese melts.

Best Ever Tuna Salad

I realize this is a bold claim, but this is by far my favourite tuna salad.  Quick and easy to make this is one of my favourite meals for lunch.

1 can of tuna, packed in water
1/2 granny smith apple, chopped
1/4 cup red onion, diced
1/4 walnut pieces
1 tbsp mayonnaise

Drain the tuna and combine all ingredients.  Serve on any bread you like, if you don't wish to use bread you could have this over a green salad.  Exactly like I said, quick and easy!

Dairy Free Pizza For One

When you want a quick lunch or dinner this is perfect, the recipe can be made vegan too. Any of the vegetables can be replaced if you do not like what I used.

1 whole wheat pita
Pizza sauce
1 garlic clove minced 1/2 tsp dried oregano and basil
Dairy free cheese such as Daiya mozzarella shreds
1 cup chopped baby spinach
Chopped mixed peppers
Green olives
6 slices of turkey pepperoni (optional)

Preheat oven to 375F.
Place pita on baking sheet.
Spread sauce, add garlic, basil and oregano
Add spinach, top with dairy free cheese, vegetables, olives and pepperoni
Bake for about 10 minutes or until cheese has melted

Chocolate and Peanut Butter Smoothie - Vegan

Another smoothie I am having post run tonight.  What could be better than chocolate and peanut butter together in a way that is mostly healthy?  Nothing.  This makes a great snack during the day or dessert.

Serves 2

1 banana
2 tbsp peanut butter, or other nut butter
1/2 cup almond milk
1/2 cup chocolate almond milk

Combine all ingredients in a blender and puree until smooth.

Strawberry Rhubarb Crumb Pie - Vegan

I am so happy I found Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero.  Last year I attempted to make a pie, and I think I made one of the worst tasting crusts ever.  I was ready to give up then found this book and thought I would give it another try.  The results were amazing.  I had a hard time sharing this pie with anyone else.  Should you make this pie on a hot and humid day like I did keep everything in the fridge until you're ready to use it, yes this includes your rolling pin.

Crust

Makes one 9 inch pastry bottom crust

1 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cold nonhydrogenated shortening (I used Earth Balance)
4 tbsp or more ice water
2 tsp apple cider vinegar

1. Sift together the flour, sugar and salt.  Cut in the shortening (using forks; pastry cutter; hands or food processor) to form a crumbly dough.

2. Stir together 4 tbsp of the ice water and vinegar, then drizzle a third of it over the flour.  Gently mix to moisten, drizzle in another third of the liquid, and mix to moisten.  Repeat with the remaining mixture until the dough forms a soft ball when pressed together.  If it has not yet come together, sprinkle it with another tablespoon (or more, if needed) of ice water until dough can be gathered into a ball.  Wrap it in plastic wrap or between two sheets of wax paper and refrigerate for an hour.
3. Before rolling out the dough place a 14 inch piece of waxed paper or parchment paper on the counter and lightly sprinkle with flour.  Flatten the dough into a disk and place it in the centre of the paper.  Using a lightly floured rolling pin, roll out the dough in long even strokes to form a circle about 12 inches in diameter.  Occasionally rotate the dough while you're rolling to help form an even circle.
4. To transfer the dough to a pie plate, slide your hand underneath the centre of the paper and quickly flip it onto the plate.  Peel off the paper and gently press the dough into the plate; if necessary trim any overhanging dough edges with a sharp knife, leaving about 1 1/2 inches of dough for the crimped edge.  Crimp the edges if desired.

Filling

3 cups rhubarb, sliced 1/2 inch thick

4 cups strawberries, fresh or frozen, sliced 1/4 inch thick

2/3 cup sugar

2 tbsp cornstarch

2 tbsp all purpose flour

1 tbsp fresh lemon juice

Topping

1 cup all purpose flour

1/3 cup brown sugar

2 tbsp white sugar

1/4 tsp salt

1/4 tsp ground cinnamon

1/3 cup nonhydrogenated margarine, melted

1. Preheat the oven to 425°F.  Combine all the filling ingredients together in a large mixing bowl.

2. In a separate bowl, combine flour, sugars, salt and cinnamon for the topping.  Drizzle in the margarine and use your fingers to combine the mixture until crumbs form.  Some of the topping will still be sandy, which is fine as long as you have mostly big crumbs.

3. Add the filling to the prepared pie shell and top with the crumb topping.  Cover loosely with aluminum foil and poke a few holes in the foil to let the steam escape.

4. Bake for about 20 minutes.  Lower heat the 350°F and remove the foil.  Bake for an additional 30 to 35 minutes.  Filling should be bubbling and the crumb topping should be golden.  Place on a cooling rack and let cool for about 30 minutes before serving.

If you will use frozen berries or rhubarb you will need to keep the fruit frozen until ready to use, use a little more cornstarch and flour and you will likely need to bake the pie for an additional 10-15 minutes.

Served with Vegan Strawberry Ice Cream and fresh strawberries

Pulled Chicken - Dairy Free

We make this recipe often, when in search for something easy for dinner.

Serves 4-6

4 boneless skinless chicken breasts, frozen
1 onion
1 (500 ml) bottle barbecue sauce, vinegar based, such as Diana's
Kaiser rolls

1. Spray a crock pot with cooking spray.
2. Add the chicken, onion and about half the bottle of barbecue sauce.  Cook for 2 1/2 hours on low.
3. Remove the chicken and shred on a plate.  Return to the crock pot.  Add half the remainder of the barbecue sauce.  Turn heat to high and cook 1 1/2 - 2 more hours.  Leave on warm until ready to serve.

You may wish to add coleslaw to the bun to serve this.

Strawberry and Grilled Chicken Salad - Dairy Free

This makes for a wonderfully filling and light meal for these warm summer evenings.

Serves 4

Dressing
1/4 cup olive oil
1/3 cup strawberries
4 tbsp white wine
2 tsp honey


Salad
2 skinless boneless chicken breasts1 tsp olive oil
3 cups mixed greens
1 cup basil leaves, torn
1 cup strawberries, hulled and sliced
1 granny smith apple, thinly sliced
1/3 cup sliced cucumber
1/4 sweet onion, thinly sliced
1/2 cup chopped walnuts, toasted






Directions
Place all dressing ingredients in a food processor and whirl.  Add pepper to taste.
If you do not have a food processor, slice the strawberries and place all ingredients in a blender and whirl.

Preheat a barbecue to medium and brush the chicken breasts with 1 tsp of oil.  Season with some salt and pepper.  If chicken is frozen barbecue 10-12 minutes per side.  If chicken is thawed barbecue for 6 minutes; turn and continue barbecuing for 8-10 minutes more.  Remove and let chicken rest for 5 minutes before slicing.

Heat a small pan over medium heat and toast walnuts for a few minutes, stirring frequently.

Divide mixed greens, basil, strawberries, apple, onion, walnuts and chicken among four plates.  Drizzle with dressing.  Enjoy!

Sesame Ginger Tofu with Soba Noodles and Vegetables (Vegan)

I found this recipe in the July issue of Chatelaine, but I have made a few changes to suit my tastes.
If you do not like tofu the tofu can be substituted with two cubed skinless boneless chicken breasts.  Follow the same directions, add the spinach to the wok or pan once the chicken is mostly cooked through.

Ingredients

Serves 4

1 English cucumber
2 large carrots
3 green onions
10 cups baby spinach
1 package firm or extra firm tofu (454g)
2 tbsp sesame seed
4 tbsp maple syrup
4 tbsp rice vinegar
2 tbsp grated ginger
1 tbsp sesame oil
1 box soba noodles
2 tsp vegetable or peanut oil
2 garlic cloves, minced
10 cups baby spinach
1 tbsp soy sauce

Directions

1. In a large bowl mix together half the maple syrup, half the rice vinegar, half the ginger and half the sesame oil.  In a small bowl mix together the remaining maple syrup, rice vinegar, ginger and sesame oil, set aside.

2. Cube tofu and marinate in the larger bowl of sesame ginger sauce.

3. Bring a large pot of water to a boil and add soba noodles.  Cook according to directions on package. Rinse with cold running water.

4. In a small pan over medium heat toast the sesame seeds, stir frequently.  Set aside.

5. Slice the cucumber and carrot into thin sticks.  Thinly slice green onion diagonally.  Mince the garlic. Set aside.

6. Heat oil in a wok or large frying pan over medium.  Add the tofu and sautee until browned, add the garlic and then begin adding the spinach in small batches.  Once spinach is wilted add the soy sauce and small bowl of the ginger sesame sauce.

7. Add the carrots and sautee for about a minute.  Add the cucumber and sautee for a minute.

8. Add the soba noodles and stir.

9. Add the green onion and sesame seeds.  Serve.

Vegan Cherry Almond Smoothie - Soy Free

This will make a wonderful snack.  I am enjoying this smoothie right now after my evening run.  It tastes amazingly smooth and creamy and the flavours meld wonderfully together.  If you like cherries and almond you will love this smoothie.

Serves 2

1/2 cup pitted frozen cherries
1 banana
2 generous tbsp almond butter
1/2 cup almond milk

Place all ingredients in a blender and puree.  Serve.

Tuna Pasta Salad - Dairy and Soy Free (vegan option)

This makes a great light lunch or side dish on these warm summer days and is quick and easy to prepare.  The great thing about this recipe is that you can use any vegetables you like or have at home.

This recipe will make 4 servings

1/2 box of pasta (multigrain or whole wheat), I used multigrain fusilli
2 carrots, peeled and cut
1/2 english cucumber, sliced and quartered
1/2 cup olives, green or kalamata, you could also mix both
1/4 olive oil
1 can of water packed tuna rinsed or a small can of chick peas drained and rinsed
8 basil leaves, torn
pepper, to taste

1. Cook pasta according to directions on packaging, drain and rinse in cold water.
2. Mix carrots, cucumber, olives, basil and tuna or chickpeas and set aside.
3. Once the pasta has cooled add to the vegetable mix.  Add olive oil and mix together.  Add salt and pepper if you wish.

Blackberry Smoothie - Vegan

Serves 1, but the recipe can easily be changed.  This makes for a great breakfast or snack during the day.

1/3 cup crushed ice
1/2 blackberries
1/2 banana
1/4 cup soy yogurt (plain or vanilla)
1/3 cup almond milk, or other non-dairy milk)
1 tsp honey or agave syrup (use only if you want it sweeter and did not used sweetened yogurt or milk)

Blend all ingredients and serve.

Vegan and Soy Free Strawberry Ice Cream

After quite the hiatus from my blog I am back.  The wedding was wonderful as were our 3 weeks in Europe for our honeymoon.  I hope to have more time and be able to post more frequently now.

Ingredients
2 cans of coconut milk (the cans I used were 398ml each)
3/4 granulated sugar
1 1/2 tsp vanilla extract
3 cups of strawberries (I used fresh but I believe you could thaw frozen berries for this recipe)
1. Wash and hull strawberries.  I processed mine in a food processor, it takes just a second or two, you do not want to liquefy them.  If you do not have a food processor quarter the berries.  Set aside.

2. In a saucepan, combine coconut milk, sugar and vanilla extract.  Bring 
to a low boil over medium heat, stirring until the sugar dissolves.  Turn off heat and add the strawberries.

3. Pour into a bowl and refrigerate for 2 to 3 hours, or until very cold.  For faster chilling, place over a bowl of ice water and stir frequently.
4. Transfer to an ice cream maker and freeze according to manufacturer's directions.  If you do not have an ice cream maker you can freeze the ice cream in a metal container until firm, stirring 4 to 5 times during the freezing process.  You may wish to add a few extra hulled and quartered strawberries while the ice cream is freezing.  Follow the directions on your ice cream maker for this.

This ice cream will keep for about one month in the freezer.  As with other non-dairy ice creams you will need to let it sit on the counter for about 15 minutes before you can scoop it.

Hummus Pita Pizza with Vegetables - Dairy Free, Soy Free and Vegan

This is such a quick and easy meal to make.  We grilled it on the barbecue for about 8 minutes but you can also bake it in the oven at 350°F for 8 to 10 minutes.
You can make your own hummus or use store bought hummus, whichever you prefer or have on hand.

This makes a wonderful meal when served with salad, but can also be served as an appetizer or snack.

Serves 1
Can easily be doubled or tripled, you get the idea.

3/4 cup chopped vegetables (I used green olives, mixed peppers and red onions)
4 tbsp hummus
1 whole wheat pita

1. Spread the hummus on the pita, use a generous amount.
2. Place the vegetables over the hummus and bake or heat over medium grill.
3. Cut in to pizze slices and serve.

Strawberry Kiwi Smoothie - Vegan

Strawberry Kiwi Smoothie

Serves 2, you can cut the recipe in half for one serving.

1/2 cup ice cubes or frozen strawberries, I used a mix of both
1 banana
1 cup strawberries
1 kiwi peeled and quartered
1/2 cup almond milk
1/3 cup vanilla soy yogurt

1. Place ice and frozen strawberries if using in blender and crush.
2. Place all other ingredients and puree until smooth.
3. Pour in two glasses and serve.

Dairy Free Chocolate Pudding - Vegan, Soy Free, Gluten Free

Sorry, I have not been posted much, I am getting married next week and it has been incredibly busy.  This chocolate pudding is amazing, you will not be able to tell it is any different.  I found the recipe in Feeding Carl but I add non-dairy milk when I make it.

Chocolate Pudding

Serves 4

2 ripe avocados
3/4 cup cocoa powder
3/4 maple syrup
1/2 cup non-dairy milk of your choice, I used almond
1 tsp vanilla

1. Remove the peel and pit from avocados.
2. Place avocados, cocoa powder, maple syrup, non-dairy milk and vanilla in blender.  Blend until very smooth.  Spoon into bowls and place in fridge to chill until ready to serve.

Pasta Puttanesca - Vegan

I had this a few weeks ago in a restaurant and have been craving it ever since.  This will be a wonderful meal the whole family will love if you are looking for a new pasta dish or ideas for Meatless Mondays.
Serves 4

300 g box of spaghetti or spaghettini, I prefer multigrain or whole wheat

2 Tbsp Olive Oil

6 chopped garlic cloves

1 tsp ground pepper

2 Tbsp red pepper flakes, less if you don't like spicy food

1 can crushed tomatoes

1/3 cup white wine or vegetable broth

2 cups cherry tomatoes, cut in half

1 cup chopped kalamata olives

1/2 cup sliced sundried tomatoes

2 Tbsp capers

1/2 cup fresh basil, torn

1. Boil a large pot of salted water.  Add the pasta and cook according to directions.

2. While the water boil heat a pan over medium heat.  Add the olive oil, garlic, pepper and red pepper flakes and saute for about 3 minutes.

3. Add the white wine and cherry tomatoes. Turn the heat to medium high.

4. Let simmer for about 3 minutes.

5. Add the can of crushed tomatoes and turn the heat down to low.  Allow to simmer while stirring frequently.

6. Drain the pasta when done and add to the tomato sauce.  Add the olives, sundried tomatoes and capers and allow to heat through.

7. Stir in the torn basil leaves.  Serve.

Quick and easy, perfect for a weeknight.

Vegan and Soy Free Chocolate Raspberry Cookies

I love chocolate and raspberry together, I am glad the authors of Veganomicon agree with me.  These cookies are wonderful, they are soft, dense and chewy.  Wonderful on their own or with as ice cream sandwich cookies.

Makes 2 dozen

1/2 cup raspberry jam

1 cup sugar

1/3 cup canola oil

1 tsp vanilla extract

1 tsp almond extract

1/2 cup and 2 tbsp of cocoa powder, sifted if clumpy

1 1/2 cups all purpose flour

3/4 tsp baking soda

1/4 tsp salt

1. Preheat the oven to 350°F.

2. In a large mixing bowl, stir together the raspberry jam, sugar, canola oil, vanilla and almond extract.

3. In a separate mixing bowl, sift together the other ingredients.  Add the dry ingredients to the wet ingredients in three batches, mix with a fork after each batch.  You may need to use your hands to work the batter into soft pliable dough.

4. Roll the dough into walnut-size balls and then flatten with your hands.  Place on a cookie sheet, they need only be 1/2 inch apart as they will not spread much.

5. Bake for 10 minutes.

6. Remove from the oven and let cool for 5 minutes.  Transfer to a cooling rack to cool completely.

Spinach Pasta with Basil Cilantro Pesto and Artichokes - Vegan and Soy Free

Another great find in Veganomicon.  This was easy enough to prepare on a weeknight and actually looks rather fancy.  It also reheats well if you have leftovers.
You will save time by making your pesto while the pasta water boils.

Basil Cilantro Pesto

 2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup slivered or sliced almonds
2 garlic cloves
2 tbsp fresh lemon juice (about 1/2 a lemon)
1/4 cup olive oil

Place the basil, cilantro, almonds, garlic and lemon juice in a food processor and blend.  With the food processor on, slowly drizzle in the olive oil.  Blend until smooth and no large pieces of almonds remain.



If you are using a blender at the olive oil at the end.  If your blender has a removable nozzle to add liquid, do so as you would with a food processor.

Spinach Pasta with Artichokes

1/2 pound spinach linguine or fettuccine

2 tbsp olive oil

1 medium red onion, sliced into thin half moons

4 garlic cloves, thinly sliced

4 tbsp white wine or vegetable broth

several pinches of fresh ground black pepper

1 15oz can of quartered artichoke hearts

1. Bring a large pot of salted water to a boil and cook pasta according to instructions on package.  Once the pasta has been added to the water, proceed with the recipe.

2. Preheat a large skillet over medium-high heat and saute the onion in the olive oil until softened, about 5 minutes.  Add the garlic and saute for a minute more, add the white wine or broth and pepper and cook for another minute or two.  Lower the heat to low.

3. When the pasta is done do not drain it from the water.  Use a pasta spoon to transfer it to the pan in batches.  Add a bit of pesto with each batch of pasta.  You will need to use some of the pasta water to ensure the pesto evenly coats the pasta.

4. Add the artichokes and toss to coat.  Cook gently over low heat just until the artichokes are heated through, about 3 minutes.  Serve immediately.