This dairy-free cheeze is pretty similar to garlic and herb boursin, and is a great alternative if you’re vegan or given up dairy. It’s soft, creamy, garlicky, with a vaguely sweet undertone. It’s perfect on its own, or spread thickly on crackers. Continue reading
I was really intrigued with this recipe when I saw it. A dairy-free cheeze made from zucchini? Really? I decided to make it with agar flakes instead of gelatin. The cheeze did set, but the texture was quite odd… nothing like the cheeses I used to eat. I’m not sure if the texture is the same when making it with gelatin, but I am not a fan. The flavor? Ohhhhh the flavor. Continue reading
This frozen treat does not require an ice cream maker. It’s simply frozen pineapple and banana blended with coconut cream. The result is a tropical sorbet-esque treat. It’s quick and easy, and tastes pretty good. Be sure to use a ripe pineapple and banana for maximum flavor. Continue reading
After discovering the dairy-free mozzarella recipe, I had to put it to good use. I had just made a batch of no-mato sauce, which could easily pass as pizza sauce, so I thought why not try to a gluten-, dairy- and nightshade-free margherita pizza?
As wonderful as this idea sounded, it was a big flop for me. I’m sure you’ve heard Continue reading
A homemade dairy-free mozzarella may sound a little daunting dfor someone who has given up dairy. Will it taste like real mozzarella? Will it even come anywhere close? Will it be a waste of ingredients? Normally, I wouldn’t even think about trying to make such a thing, but the photo on vedged out convinced me. Continue reading
Over the summer, I picked ~10 kg (22 lbs) of wild blackberries, and our freezer is packed full with them. Trying out new ways to incorporate blackberries into my diet can be a little challenging, because I love them so much in smoothies. However, I did step out of the box to make this wonderful ice cream.
It basically consists of a honey Continue reading
Apple crumble was the first thing I baked in my Home Economics class (at age 11). It’s been a firm favorite of mine for many years. I enjoyed it with vanilla ice cream, custard and on its own. As my diet has evolved, I was on the hunt for a similar dessert, but without the gluten, dairy or refined sugar. Continue reading
I grew up with school dinners (technically known as school lunches, but I’m from the East Midlands), and we’d occasionally have rice pudding for dessert. It wasn’t great. In fact, it was so bad, you’d think it would put people off it for life. Not me, I upgraded the school dinner rice pudding to tinned Ambrosia rice pudding. Continue reading
You know Vichyssoise? Well, this soup is sort of like Vichyssoise, but different. It’s a little unconventional, using white sweet potatoes instead of “normal” potatoes, and coconut butter instead of cream. The resulting soup is thick, and on the slightly sweeter side. It’ll be great with a thick slice of garlic bread. Continue reading